All posts filed under: Sunday dinner

Rotisserie Sirloin Roast |

Rotisserie Sirloin Roast

Thank you to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner. Please check hashtags #BestAngusBeef and #Steakholder for more beef recipes, and visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you! Guys, I just realized – I don’t have a rotisserie Sirloin Roast post! I love a big roast for the holidays, and in my humble1 opinion, a sirloin roast is the best value. It is more tender than an inexpensive eye of round roast, can be cut into thick slabs, and is not as expensive as a rib roast. Also, it is boneless – easy to carve into beautiful, thick slices of juicy beef. My favorite cut of sirloin is the center cut top sirloin roast. It weighs about 6 pounds and comes from a large muscle in the middle of the top sirloin. It is an evenly shaped roast, about a foot long and 6 inches wide, easy to truss and cook on the rotisserie. I ask for it at my grocery store meat counter; they usually …

Rotisserie Duck with Drip Pan Potatoes |

Rotisserie Duck With Drip Pan Potatoes

My friends at Maple Leaf Farms sent me a care package of duck, so I set out to shoot a video of my rotisserie duck recipe. Unfortunately, I didn’t really pay attention to the recipe as I was filming. “I know what I’m doing” I thought to myself…hah. I grill the duck and the potatoes, serve dinner, and everyone loves it. A few days later I edit the video, and only then do I notice things I missed. Like…the glaze. And the herbs to stuff in the cavity. Turns out, I made a grilling basics video – rotisserie duck with drip pan potatoes. So…here’s the recipe that actually goes with this video. A few points: If you only eat duck breast medium-rare, this is not the recipe for you. These duck breasts are well done – if not, the legs are too tough to eat. (If you want medium-rare duck breast, buy them separately, and use this recipe on the grill.) Make sure you have a sturdy drip pan. Duck renders out a lot of fat – …

Pressure Cooker Pork and Cider Stew |

Pressure Cooker Pork and Cider Stew

Fall is apple season here in Northeastern Ohio, and apple season brings apple cider. I grew up drinking regular apple cider, so hard cider was a revelation. My favorite is Normandy style, from Northern France, bone-dry and sparkling. Unfortunately, even with the explosion of hard ciders at the grocery store, a true, dry cider is hard to find. Normandy cider led me to Normandy pork, their long-simmered stew with pork, cider, and onions. (Normandy cider also led me to Calvados, their apple brandy…but that’s another story.) Now, which cider should you use for cooking? My preference is for a dry cider – look for something with Dry, Crisp, or Brut in the name. That said, whatever hard cider you find will probably work. We need a little alcohol for complexity, and apple flavor for depth. I also try to get a straight apple cider – mixing in honey, maple, pear, or ginger is good for drinking, but I worry it will mess with the flavors of the recipe. If you can find a bottle of …