Tomatillo Salsa

This recipe is very simple and delicious and pairs very well with grilled meats, fish or simply as a dip for tortilla chips!  I’ve experimented with using the tomatillos raw, cooked in chicken stock and fire roasted; we love fire roasted the best.  Roasting the tomatillo highlighted the green, citrusy notes of the fruit.  I should note, this is one recipe you truly shouldn’t substitute canned tomatillos for fresh as it doesn’t work.  You should be able to find the tomatillos in most grocery stores, they are like a small green tomato in a green paper-like husk.  The outer husk should be dry, the tomatillo itself should be bright green, with a fresh, fruity smell.

Yield:  Approximately 2 cups

Ingredients: 

  • 1 lb fresh tomatillos (about 8 depending on size), husked and washed
  • ½ Vidalia onion, coarse chopped
  • 1 medium jalapeno chili, seeds and ribs removed (you can add the seeds for more heat)
  • 2 small-medium cloves of garlic (to taste)
  • Olive oil for roasting the above ingredients
  • ½ cup packed fresh cilantro leaves
  • Juice of one lime
  • ¼ teaspoon Kosher salt

Directions:

  1. If you’re going to roast your ingredients on a grill, we recommend using a non-stick grill grid so the garlic and smaller ingredients don’t fall through the grate.  If you don’t have a grill or it’s not convenient, simply use your broiler with the oven rack about 5 inches from the broiling element.  Preheat.

  2. Toss the tomatillos, onion, jalapeno and garlic with the olive oil and place on foil-lined baking sheet or grill grid.  Broil/Grill until well charred, turning to periodically to char all sides, approximately 10 minutes.

  3. Once fully charred, remove from heat and allow to cool enough to handle.  Add charred ingredients along with remaining ingredients to food processor and process until coarsely chopped, approximately 7 to 10 pulses.  For additional heat, add reserved jalapeno seeds (minced).

Note:  Best served at room temperature.  This salsa can be refrigerated for up to 5 days.  If the salsa loses its bright notes after being refrigerated, simply season with a pinch of salt and additional lime juice; this will make it pop!

The Dads’ EPIC Party!

Hey guys! Melissa here, again!

So, The Dads finally threw their epic outdoor BBQ party! Sure it was thrown on Memorial Day weekend, but really their party was also a launch of their extensive home additions!

Needless to say, it was amazing! Their phones and emails were flooded the following days with praise of how great of a job they did and how much fun everyone had!

The Dads BBQ Party

First of all they added a new outdoor kitchen… Look at the Weber Summit grill with a Viking cooktop!

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They added lots of new outdoor furniture… I love the green!

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They added columns, fans and a new railing to the back porch…

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And a new outdoor bar… Look at that stock!

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(The tags on the chairs were cut of course, post photo.)

They had a special cocktail menu… My favorite was the Coconut Tree Martini! The Dads toasted the shredded coconut right before the party began, and it made it impossible to not want more! It was actually a cocktail designed by my step-sister, Casey (from my mother’s side). She made it for my 21st birthday and The Dads thought it would be a nice personal touch. They also hired their favorite bartender, Megan from City Cafe in Baltimore and her fiancé Tommy, who were super sweet!

Cocktail Menu The Dads

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The Dads Cocktail Bar

They hired their contractor’s brother for the catering called N&M in Pennsylvania. The Dads hired the caters to cook for 70% of the party and The Dads took care of the remainder 30%. They had expected up to 80 guests, so this was not an easy feat!

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The Dads' Grill

The food needless to say was divinity. Everyone seemed to really enjoy the passed ahi tuna from the caters, but the highlight for me was their crab fondue! I’m making you salivate, right?

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Their friend George was kind enough to bring in a huge amount of seasoned shrimp! I couldn’t stop eating them with my cousin, Stephanie!

George, Melissa & Jerry

The indoor table landscape was designed by their dear friend Leslie…

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Of course, Dave’s sister Carol was a huge help!

Did I mention they had 300 pounds of ice?!!!

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Well there’s a taste of what a party at The Dads is like!

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Want tips on how to throw your next upcoming shindig? Leave your questions in our comments! Or email harrisanddave@gmail.com!

Quick Tip on Grilling: Non-Stick Grill Grids!

Instead of our usual Tuesday Two Minute Tutorial, today The Dads’ wanted to share with you one of their Quick Tips for Grilling!

At last, Spring is in the air! The flowers are blooming and the birds are chirping! And that means, its time for grilling and outside eating! 

Have you ever tried to grill vegetables or shrimp only to have them fall between the grates? Well we found the perfect (and most stylish) solution: Non-Stick Grill Grids from Sur La Table!

These are a must try if you haven’t already. We love them, as they are not only functional but also a beautiful addition to the grill. 

Dave demonstrates in his love for the product in this Quick Tip, one minute video below:

If you don’t have a Sur La Table in your area, you can also order the grids online here: 

http://www.surlatable.com/product/PRO-1310556/Red+Nonstick+Grill+Grids+Set+of+2

Happy Grilling!

The Dads: Harris & Dave

***Have grilling tips you would like to share? Add your tips or questions in our comments section under our post’s title or e-mail us at: harrisanddave@gmail.com!***

Smokey and Sweet Baby Back Ribs!

Opening Day is next Monday, and spring is in the air. Well, it’s supposed to be anyway, but here in Baltimore we just got some snow! But we’re still trying to get in the spring spirit, and nothing says warmer weather like BBQ! We slow cook our ribs for four hours to ensure that the ribs get super tender. We also use a dry rub which encrusts the ribs in a beautiful crust, or bark. So, never be intimidated by ribs again! Don’t believe us? Give it a try!

Friday Grilling: Dave’s BBQ Sauce!

It’s Friday and we’re so excited for this weekend! We are busy working on our deck and can’t wait to start some outdoor cooking.

So in the spirit of our excitement, we’re making barbecue! Try Dave’s special sauce! In Leah’s opinion, it is smack-your-mama good!

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Ingredients

· 2 Tablespoons Butter
· ½ cup chopped Sweet Onion
· 1 Tablespoon tomato paste
· 1 cup ketchup
· ½ cup apple cider vinegar
· 1/3 cup of chili sauce
· ¾ cup brown sugar
· ½ cup honey
· 1/3 cup Worcestershire
· ½ tablespoon smoked paprika
· ½ tablespoon cayenne pepper
· 2 tablespoon chili powder

Directions

Sauté the chopped onion in the butter. Once translucent, add the tomato paste.

Once the onions are browned, add the ketchup.

Brown the onions and ketchup.

Then, add the remaining ingredients. Cook until the sugar is dissolved.

Once cooked through, process in a blender. You can skip this step if you don’t mind chunky BBQ sauce.