Beer can chicken for the crowd at our Lake Erie lake house. The grill was running cold, dinner was late…and it was still fantastic. Recipe here: Beer Can Chicken
Now that I have my Instant Pot Hard Boiled Egg technique down, I’m moving on to this week’s post. My favorite appetizer, deviled eggs!
It’s been quite a week here at DadCooksDinner, the kind where I need some simple summer comfort. Like burgers on the grill, with all the toppings. Picture from this recipe: Jalapeño Cheeseburgers with Grilled Onions.
I bought a couple of bags of fingerling potatoes for dinner, and they were so colorful that I had to take a picture.
PicOfTheWeek: Testing pressure cooker pasta and beans, Venetian style (pasta e fagioli alla veneta). Recipe coming soon!
That’s right, everyone’s doing it – pressure cooker eggs. I had to try it out. (Recipe coming soon.)
I was sure I’d have a cool Memorial Day Grilling picture for you today…and then we had thunderstorms blowing through all yesterday afternoon. Sigh. So, here’s a leftover picture from last week’s Pressure Cooker Asparagus Risotto recipe. (At least the weather looks good for tomorrow. Cookout, here I come!)
Ben asked for Dad Cooks Dinner Pulled Pork for his birthday party. Happy to oblige! (Even if I did have to dodge a few raindrops.) Recipe here: Pulled Pork on a Weber Kettle Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
I still dream about the asparagus risotto I had on my trip to Italy. I hope to share a recipe with you soon. But, first I have to figure out Veggie Broth. I’ve made it a couple of times in the past, pressure cooking for the 10 minutes recommended in Lorna Sass’s cookbooks. I thought I should double-check that, and went to my other cookbooks and the Web…and found a range of times under pressure from 5 minutes to 25 minutes. That’s…quite a wide range. Time to do some head-to-head tastings. Anyone out there making pressure cooker vegetable broth? How long do you pressure cook for? Let me know in the comments, and thanks!
Simple pressure cooker new potatoes – the recipe is coming soon. …and, until then, here’s a video snippet: View this post on Instagram Swirl To Coat – snippet from a recipe that’s coming soon… . . . #InstantPot #PressureCooker #SwirlToCoat #NewPotatoes A post shared by Mike Vrobel – Food Blogger (@dadcooksdinner) on May 6, 2018 at 8:43am PDT Swirl To Coat [Instagram.com/DadCooksDinner]
I buy a lot of kitchen gadgets…too many. The Instant Pot silicone rack is one of the few that stuck. The flexible silicone arms make it much easier to lift out of a hot pressure cooker. The silicone rack made me think about vegetable steamers – I use them in about the same way. Are newer silicone steamers any better than my old, flippy, stainless steel steaming rack? Stay tuned to find out…
Italy! I’m leaving for Italy tomorrow – flying to Venice for a few days, then on to Verona for a food writing workshop. (I know, I know. It’s a rough life.) Check my Instagram if you want to follow along. Arrivederci!
I spent the day at a photo shoot at Certified Angus Beef® Brand headquarters!
I look a little *too* excited about my new blowtorch…
I’m (still) testing pressure cooker crème brûlée/caramel/flan recipes, and had to figure out how much my ramekins can hold…so testing came to a halt, and measuring started. (The ramekin in the pic is 4 ounces, from this colorful set.) I found that most “standard” ramekins are 6 ounces, and small ones are 4 ounces…but that is measured all the way up to the brim. In actual use, where you have to worry about spills, they hold about an ounce less – 5 ounces vs 3 ounces.
Recipe testing day: pressure cooker creme brulee
The extended family is coming dinner after my daughter’s Youth Philharmonic concert this afternoon. I need to feed sixteen people, and also be at the concert all afternoon. We’ll get home from the concert with the crowd right on our heels. I don’t want to spend all my time rushing around in the kitchen, so I’m setting up as much of the work ahead of time as possible. My Slow Roasted Pork Shoulder recipe is the key. I tripled the recipe in my massive Le Creuset Dutch Oven, which I affectionately call “Big Blue”. It will roast in the oven all afternoon; we’ll be home around 5:00 PM, and the main course will be waiting for us. At that point, I: Take the lid off the pot to brown the roasts Slide a sheet pan of new potatoes into to the oven Toss a salad Set out some chips. Then I’m done. I can grab a tasty beverage and spend my time talking with the family, not worrying about dinner.
How did I spend my Saturday Night? Crunching through the snow, back and forth to my grill. It was such a beautiful, sunny day, that I didn’t realize how cold it was until the sun started to go down… Recipe: Sear and Move New York Strip Steaks
I needed quick dinners this week, so I looked through my back catalog…and Pressure Cooker Penne with Sausage and Peppers jumped out at me. So much color! Recipe here: Pressure Cooker Penne with Sausage and Peppers
From my Simple Sous Vide Carrots recipe. It’s another that needed a fix to make The Google happy. I’m glad I went back to this one – these colorful carrots brightened up a gray Winter day here in Northeast Ohio. I needed the reminder that that Spring is on its way.
I’m working on some rump roast recipes for my friends at Certified Angus Beef® Brand. First up – testing it in a beef stew. (The official name is “Bottom Round Roast”, but my inner 13-year-old loves calling it “Rump Roast”.) Recipe here: Pressure Cooker Beef Stew with Mushrooms FCC Notice: This post is not paid for by Certified Angus Beef@ Brand, but they are a regular sponsor of Dad Cooks Dinner.
This was supposed to be a picture of my Super Bowl chili prep…but I forgot. Darnit! Instead, I’ll share some pictures from my Mexican brown rice testing. (Coming soon!)