Dad Cooks St. Patrick’s Day 2019
A recipe roundup for St. Patrick’s Day
All posts filed under: Throwback
Throwback Thursday: A Taste of Tuscany
Tuscan bean soup time!
Throwback Thursday: Red Chile Broth
Don’t talk about the weather…don’t talk about the weather…don’t…oh, never mind. As the wind howled, I dug through my recipe archives looking for this Red Chile Broth. I needed comfort and warmth and a hit of chile heat to buck me up. I found it, and…wow, what a mess. I tidied up the instructions, updated the pictures, and re-posted it. Enjoy! Recipe link: Pressure Cooker Mexican Chicken Soup in Red Chile Broth (Caldo De Pollo Rojo) What do you think? Questions? Other recipes you want me to clean up? Leave them in the comments section below. Related Posts Pressure Cooker Mexican Garlic Soup (Sopa De Ajo) Pressure Cooker Refried Pinto Beans Pressure Cooker Cochinita Pibil 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.
Recipe Roundup: Instant Pot Chilis for the Super Bowl 2019
A lineup of chilis for the super bowl
Throwback Thursday: Cheesecakes for a Party
Cheesecakes for a party
Throwback Thursday: Crispy Chickpeas
I was chatting with a foodie friend at work, and she complained about cooking garbanzo beans. “Chickpeas!” I said. “They’re easy in the Instant Pot!” (Garbanzo beans! Chickpeas! Garbanzo beans! Chickpeas!) Then I told her about the joys of crispy chickpeas, especially when you cook them from dried. Now, you don’t have to cook them yourself – the recipe will work with canned chickpeas. But I’m always surprised by how much flavor home-cooked dried beans have compared to canned. If you’ve never cooked chickpeas, and you have an Instant Pot, you have to try them. Have to, I say! (Pounds fist on table.) Mia, this recipe’s for you: Recipe: Pressure Cooker and Oven Roasted Chickpeas Pressure Cooker and Oven Roasted Chickpeas – DadCooksDinner What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Basic Recipe: Pressure Cooker Chickpeas Pressure Cooker HummusPressure Cooker Chickpeas with Toasted Parmesan Bread Crumb CrustMy other Pressure Cooker Recipes Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this …
Throwback Thursday: Oreo Cheesecake!
It’s been a crazy week, and I don’t have much time for this week’s throwback post. My plan for the weekend? Drown my sorrows in Oreo Cheesecake. Recipe: Pressure Cooker Oreo Cheesecake – DadCooksDinner What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts My other Instant Pot Pressure Cooker Recipes 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.
Throwback Thursday: Carnitas
I can’t help myself. It’s tough to call this a “Throwback” when the recipe is only a few months old. But… I can’t stop making these carnitas. I’m trying to restrain myself, to rotate something else in on Taco Tuesday, but the technique is so easy, and so good – tender pressure cooked pork shoulder with a crispy pan-seared crunch. I’m getting hungry again just thinking about it. Try this recipe for your next Taco night – you won’t be disappointed. Recipe: Instant Pot Carnitas Recipe here: Instant Pot Carnitas – DadCooksDinner.com 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.
Throwback Thursday: Lentils and Sausage
Fall is my favorite time of year…and a few weeks ago I started to worry. It was October, and the temperatures were in the upper 80’s. That’s good for July, but October? Not so much. Luckily, that was summer’s last gasp. Fall is here! It’s jacket weather, we had our first frost, and fall colors are bursting out along the roadways. It’s time for a hearty lentil soup. Following up on Tuesday’s Hungarian theme, I’m making Lentil soup with Hungarian Sausage. Now, you don’t need Hungarian sausage – any smoked sausage will do – but I have some nearby sausage sources and I like to get the good stuff. Recipe: Pressure Cooker Lentil Sausage Soup Pressure Cooker Lentil Sausage Soup – DadCooksDinner What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Instant Pot Quick Lentil Curry Pressure Cooker Lentil and Bacon Soup Pressure Cooker Lentil and Hambone Soup My Pressure Cooker Recipes Index Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share …
Throwback Thursday: Top 10 Pressure Cooker Chili Recipes
I can feel it in the evening, smell it in the air. I see it in the trees – a few, on the edges, are turning from green to brilliant orange. Fall is here. Fall is chili time – the crisp weather is perfect for a spicy stew. It’s also when I host my annual ChiliFest at work, asking everyone to bring in a pot of their favorite chili. Most of my co-workers bring in a slow cooker of chili; years ago, I switched from all-day simmering to pressure cooking, so I bring my Instant Pots. The crowd favorite is my Texas Red chili, but I almost always make a second pot so I can try out a new recipe. Here are my top 10 favorite chilies: Top 10 Chili Recipes Pressure Cooker Texas Red Chili – DadCooksDinner Pressure Cooker Quick Chili with Canned Beans – DadCooksDinner Pressure Cooker Chili Verde (Green Pork Chili) – DadCooksDinner Pressure Cooker 15 Bean Chili – DadCooksDinner Pressure Cooker Pork Chili with Beans – DadCooksDinner Pressure Cooker Frito Pie …
Throwback Thursday: Smash those beans
Tuesday’s Instant Pot Pinto Beans recipe always leaves me with leftovers. Now, I know some people are anti-leftover, but hear me out – leftover beans in the freezer are a fantastic thing. I freeze leftover beans in 2-cup containers, sized to substitute for canned beans. Homemade beans taste so much better than canned beans, even after freezing. Especially the bean broth – the liquid in a can of beans is not great, and I usually rinse it off before cooking. Homemade bean broth is amazing, adding extra depth and flavor to recipes. But, what do I do with the freezer beans? If I’m in a hurry, I’ll thaw them in the microwave and serve them as another batch of brothy beans. But, if I have a little time – and I don’t need much time – I’ll use them in my refried beans recipe, going straight to step 2 and frying the beans: Throwback Recipe: Pressure Cooker Refried Pinto Beans Recipe: Pressure Cooker Refried Pinto Beans – DadCooksDinner What do you think? Questions? Other ideas? …
Throwback Thursday: Chicken Under Pressure
Can’t talk now. Busy. Gotta run. Work, work, work. We had a software upgrade over the long weekend, and I’ve been working 12 to 18 hour days ever since. What do I do when I work late and have to squeeze in dinner before another scheduled install at 8:30 PM? I give in to the dark side…of the chicken. Instant Pot Chicken Legs, here we come. Recipe: Pressure Cooker Chicken Legs with Herb Rub Recipe here: Pressure Cooker Chicken Legs with Herb Rub – [DadCooksDinner] An update to the recipe: I use Penzeys Sunny Paris Seasoning instead of the Italian Seasoning. Any herb blend will work, but I’m in love with Sunny Paris. They hooked me with a free sample; I’ve gone through three more full-sized jars since then. Sunny Paris goes with chicken, pork, and vegetables – Especially vegetables. If there’s a Penzeys near you, try a jar. You won’t be disappointed. What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts My Pressure Cooker Recipes IndexMy Pressure Cooker …
Throwback Thursday: Ribeye Pork Chops
Summer is winding down. This week started school for the kids, and tonight’s low is supposed to be 50°F. (Which I love – I’m a Fall weather kind of guy.) There’s still time for some late summer grilling, so I pulled out my recipe for pork ribeyes (aka bone-in loin chops) I keep coming back to paprika, garlic, and coriander as my default spice rub; I love how those flavors go with milder meats, like pork and chicken. Also, this is the first pork recipe I wrote after finding out the USDA changed their pork guidance from “overcook it” (160°F) to “just right” (145°F with a 3 minute rest.) The National Pork Board finally convinced the USDA that home cooks know to use digital thermometers – the key to a good chop. Don’t overcook your pork chops! (I recommend the $99 Thermapen thermometer if you’re a fanatic like me, or the $30 ThermoPop thermometer if you’re not. I’m a Thermoworks affiliate, so I may be biased, but I feel like I’m cooking blind if I …
Throwback Thursday: Paella!
My family demanded paella. Demanded, I tell you! I was packing for my family vacation at our cottage on Lake Erie, and Diane asked if I was bringing my paella pan. When we got there, my brother asked if I brought my pan, and my Dad asked if he could buy the seafood. Paella? of course…once I run back home for the pan, which I forgot to put in the car. (I had to go back for my hernia surgery anyhow. The surgery went fine, thanks for asking.) Paella is THE traditional Spanish dish, with rice, seafood, chorizo, and a pinch of saffron, cooked outdoors over a wood fire. It’s their equivalent of our backyard barbecue – cooked by the guys, gathered around the fire with a tasty beverage to keep them hydrated while they stir the pan over the heat. I make paella on my kettle grill to add that hint of smoke. Paella pans are wide and shallow to cook the rice properly. Which is another reason to use the grill; stove burners …
Throwback Thursday: Grill Smoked Fish
My grill smoked trout recipe is suddenly popular! I’m not sure what happened, but I all of a sudden I’m getting questions and comments on a post I wrote years ago. That’s a good thing – I love smoked fish, and grill smoking is easy enough to make this one of my go-to appetizers for parties. Now, grill smoked fish are different from cold smoked fish, like smoked salmon or lox. Cold-smoked fish are cooked at 180°F for hours. Grill smoked fish are a cross between “cold smoked” and grilled – they have a similar taste to cold smoked, but a flakier texture. The grill smoked technique is simple: Brine the fish with salt and brown sugar Lay the fish on a sheet of aluminum foil and pat dry Put in a 250°F to 300°F grill with smoking wood until cooked through and flaky, 30 to 90 minutes depending on the fish thickness. Here are my two favorites: Grill Smoked Trout and Grill Smoked Salmon Recipe: Grill Smoked Trout Recipe: Grill Smoked Salmon What do …
Throwback Thursday: Sous Vide Steaks
So, when are you going to embrace cooking Sous Vide? Those steaks are begging for a water bath then a quick sear! Facebook comment But…but…it’s right there, in the menu at the top of the page: Sous Vide. I have dozens of sous vide recipes, from baby back ribs to rack of lamb to salmon. And steaks, oh so many steaks. Sous Vide Peppercorn filet mignon, Strip Steaks with maitre d’hotel butter, Ribeye with Salsa Criolla. I even have a Beer Cooler Sous Vide Grilled New York Strip Steaks recipe, from back before I owned a sous vide circulator. (Which is a great way to test out sous vide – hot water, a beer cooler, a thermometer, zip-top bags, and you’re ready to go.) Because the commenter is right – steaks are begging for a water bath and a quick sear, especially if you love rare to medium-rare beef. I know I’ve focused on Instant Pot recipes recently, but I still sous vide at least a couple of times a month, mainly from frozen. I …
Thursday Throwback: Happy Happy Birthday
How did I celebrate my birthday? With a long-bone ribeye: View this post on Instagram My birthday present to myself… a tomahawk ribeye! 🎁 . . . . . @CertifiedAngusBeef #BestAngusBeef #SteakHolder #BestBeef #sponsored #CertifiedAngusBeef A post shared by Mike Vrobel – Food Blogger (@dadcooksdinner) on Jun 13, 2018 at 3:34pm PDT I saw the steaks at my local butcher, and could not resist. (At least, I could not resist for me. The rest of the family got (much less expensive) regular ribeyes. Hey, I was celebrating…) This is a honkin’ big piece of meat. Reverse searing is the way to go, with my trusty Thermoworks ChefAlarm probe thermometer telling me when it’s cooked through to medium rare, and ready to sear and serve. Link to the recipe Recipe here: Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared) What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts The Best Grilled Steak: Reverse Sear or Sear and Move? Grilled Cowboy Chop (Double Cut Ribeye, Reverse Seared) Reverse Seared Rack …
Throwback Thursday: Instant Pot Natural Pressure Release – Leave Warming Mode On
After Tuesday’s Instant Pot Hard-Boiled Eggs post, a few people asked about Natural Pressure Release and Keep Warm mode: Question: for the 5 mins natural release, do you leave the “warmer” on to count up to 5, or do you shut down the power completely? Reader Warren I had the same question, so I did some testing a few years back. The results: Keep Warm mode does not change Natural Pressure Release time. It takes Here’s the original post, and a video of my testing: Should I cancel Keep Warm mode for a Natural Pressure Release? (No.) [DadCooksDinner.com] Video: Instant Pot Pressure Cooker – Natural Pressure Release – Keep Warm Mode On or Off [YouTube.com] What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Should I cancel Keep Warm mode for a Natural Pressure Release? (No.) How to fix Instant Pot Overheating What to do if I Dump Liquid into my Instant Pot without the Pot Liner My list of Pressure Cooker Recipes Enjoyed this post? Want to …
Throwback Thursday: A Quick Beef Curry
I’m in a hurry tonight. I’m in a hurry every night, and for some reason that surprises me. It shouldn’t be a shock: I have three teenagers. The school year is winding down with band concerts, final projects, and sports schedules. And yet…my mind thinks I have lots of free time to get stuff done. Why do my expectations not match reality? Why do I assume I should be able to do it all – day job, blog, kids, family, and have time to relax? Here’s a quick Thai curry for a week like this one. I leave it on Keep Warm mode so everyone can serve themselves as they straggle in from their evening activities. Recipe: Pressure Cooker Thai Red Beef Curry What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts My other Pressure Cooker Recipes 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 …
Throwback Thursday: No, Not That! Anything but Beets!
I feared beets. I have a vague taste memory: cloyingly sweet sauce, crumbly texture, and a hint of mud. I must have had canned beets, and it did NOT go well, but I can’t dredge up any actual memories other than that sickly sweet taste. My wife is a big beet fan and begged me to try them. No way. I draw the line here. Beets on one side, everything else on the other. Beets made my stomach do barrel rolls. As I got into cooking, I couldn’t escape. Colorful beet salads, roasted beet side dishes, traditional beet soups. I held out. Then I focused on local, seasonal produce, and a regular shopper at my farmers market. In the summer, Ohio’s farms overwhelmed us with their variety. In the winter? My local vegetables are all about storing root vegetables and hearty greens. Sure, I love carrots and potatoes…but every week? By the time February rolls in, cold and bleak, I’m desperate for something new. That’s when the beets got me. I picked up a bunch and brought …
Throwback Thursday: Reverse Seared Rack of Lamb
My favorite way to make rack of lamb – reverse seared on the grill.
Throwback Thursday: Corned Beef for St. Patrick’s Day
I’m St. Patrick’s Day traditionalist. Give me corned beef and cabbage, soda bread, and a pint of Guinness. That’s all I need. I fine-tuned my Pressure Cooker Corned Beef and Cabbage recipe last year; the trick of slicing it into 4 smaller roasts makes it cook evenly – and much faster – than cooking the whole slab of beef at once. Instead of a new recipe, have an old Irish blessing: May the blessings of the day be the blessings you need the most, and may the most you wish for be the least you get. Here’s a link to the recipe: Pressure Cooker Corned Beef and Cabbage Happy St. Patrick’s Day, everyone! What do you think? Questions? Other ideas? Your favorite Irish blessings? Leave them in the comments section below. Related Posts My other Pressure Cooker Recipes 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 …