All posts filed under: Throwback

Throwback Thursday: Smash those beans

Smashing pressure cooked 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 Pressure Cooker Refried Pinto Beans Recipe: Pressure Cooker Refried Pinto Beans …

Pressure Cooker Chicken Legs with Herb Rub | DadCooksDinner.com

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. Pressure Cooker Chicken Legs with Herb Rub 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 …

Throwback Thursday: Ribeye Pork Chops

Temping the 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 …

A black paella pan full of paella, bristling with shrimp, mussels, and clams, on a gray wooden table

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 …

Grill Smoked Trout: trout on a foil sheet, on a grill, with smoking coals on the other side of the grill

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 …

Gnawing on the bone - Tomahawk Ribeye | DadCooksDinner.com

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 …

Keep Warm mode and Natural Pressure Release

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 …

Pressure Cooker Corned Beef and Cabbage with carrots

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 …

Throwback Thursday: Double-Wide Pork Chops

Revisiting my Grilled Double Cut Ribeye Pork Chops With Rosemary, Honey, and Lemon Glaze recipe… Late Winter is my least favorite time of the year. The excitement of the holidays is over, and my patience has run out. I am done with cold, gray days. I’m working on my previously mentioned list of Google Recipe Card fixes, and I come across this fantastic-looking double cut pork chop. My mind wanders: “It was 60°F yesterday…maybe I can grill tonight…” [Checks weather app] It is currently 47°F and raining. The forecast calls for mixed precipitation, with 1 to 3 inches of snow today, and heavy snow overnight, tapering off by morning. Tomorrow will be cloudy, with a high of 32°F. [Closes weather app in disgust] Mother Nature is taunting me, lifting my hopes of spring…so she could smash them to smithereens. I will not give in to Seasonal Affective Disorder! The forecast looks better over the weekend – cold (high of 37°F) and clear. Not gray and raining? Close enough. It’s time to light the grill and pretend …

Pressure Cooker Giblet Gravy

Throwback Thursday: Pressure Cooker Giblet Gravy

Throwback Recipe Link: Pressure Cooker Turkey Giblet Gravy Pressure Cooker Giblet Gravy is one of my evergreen recipes. I pull it up every Thanksgiving. Or, should I say, about now – the week before Thanksgiving. One of my Thanksgiving Dinner strategies is making gravy ahead of time. Thanksgiving dinner is as much about logistics as it is cooking. I make this recipe early in the week of Thanksgiving – I take the giblets out of the bird when I dry brine it, then move on to making the gravy in my pressure cooker. It’s a relief to have the gravy ready to go a few days ahead of time – that makes for one less thing to juggle on the big day. Check out the recipe here: Pressure Cooker Turkey Giblet Gravy What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Pressure Cooker Smashed Garlic Red Skin Potatoes Rotisserie Turkey with Basic Dry Brine (Hey, they’re not all pressure cooker recipes!) Bread Stuffing with Cranberries and Apples My …

Throwback Tuesday: Nervous Pumpkin Chili

  Last week was my annual ChiliFest at work. I send out emails asking everyone to bring in chili and…they all do? Or, at least, so many people join in that we feed the whole first floor of our office, with plenty of leftovers. I’ve mentioned it before, but Chili is a great way to bring people together. I’ve tried to do potlucks at work before, and they did OK…but never great. But when I do a ChiliFest – that is, a potluck where I suggest people bring their favorite Chili – I get one of two responses: I make a pretty good chili. I’m in! I don’t make chili, but can I bring XYZ instead? (And my answer to “can I bring…” is always “Yes”, before they get to what it is they actually want to bring.) This is all the lead-in to today’s story. My friend Paul and his wife Chantal have known us for years. Chantal follows the blog (Hi, Chantal! Sorry to put you on the spot here!). Paul is a …

Pressure Cooker Senate Bean Soup | DadCooksDinner.com

Time Lapse Tuesday: A Capitol Soup

Double checks that it’s not spelled “Capital”…phew, I’m good. US Senate bean soup – served every day in the lunchroom of our nation’s capitol – is a perfect example of the marriage of beans and smoked pork. In the Northeast, we use salt pork with beans, a holdover from our European roots and the sailors that crisscrossed the Atlantic. In the Southwest, we use bacon, while I imagine a cowboy nicknamed “cookie” stirring a cast iron pot, over a campfire, surrounded by the open prairie, the vast night sky above him. Here in the Midwest, pork and beans comes when we have a leftover hambone. In my case, I always get one from our Easter ham, and go looking for bean soup recipes to cook. Here’s a video of one of my favorites – and one of the more popular recipes on my site – US Senate bean soup. Navy beans and ham hocks are what I wrote the recipe for…but a hambone can easily be swapped in for the ham hocks. We want the …

Dad Cooks St. Patrick’s Day Dinner 2017

Faol saol agat, gob fliuch, agus bás in Éirinn. A Gaelic toast: Long life to you, a wet mouth, and death in Ireland. I try to come up with a new recipe every St. Patrick’s day, but I spent this year re-working my corned beef recipe. (As usual, it took longer than I expected.) Instead of the new recipe, here is a Greatest Hits list  – my best St. Patrick’s Day recipes for the pressure cooker. (I’m actually making the last recipe in the list – Pressure Cooker Lamb Stew with Guinness and Barley – for St. Patrick’s Day this year. As much as I love Corned Beef and Cabbage, I have worn out its welcome with all the corned beef I’ve cooked over the last month. If I serve it again, I’ll have a mutiny on my hands.)   Pressure Cooker Corned Beef and Cabbage Pressure Cooker Irish Lamb Stew Pressure Cooker Champ (Irish Mashed Potatoes with Green Onions) Pressure Cooker Lamb Stew with Guinness and Barley Slainte! What do you think? What are your …

Pressure Cooker Corned Beef and Cabbage | DadCooksDinner.com

Time Lapse Tuesday: Revisiting Corned Beef

St. Pattie’s day is coming, and I wanted to improve my Pressure Cooker corned beef recipe. That recipe was a pain to get right. The big piece of corned beef would not cook through in the pressure cooker. I kept increasing the time – 45 minutes, 60 minutes, 75 minutes…eventually I had to go to 90 minutes to get it to cook through. (That big piece of corned beef is dense, and it takes a long time for the heat to penetrate into the middle, even under pressure.) But…what if I tried the trick I learned when making my pressure cooker pot roast recipe, and cut the corned beef into smaller pieces? If I’m going to slice it when it comes out of the cooker, why not cut it before I put it in the cooker? It took a few tries to get the timing right – corned beef is stubborn that way – but a corned beef cut into 4 pieces cooked in 60 minutes. That’s 30 minutes cut off of the cooking time! …

Pressure Cooker Italian Meat Sauce | DadCooksDinner.com

Time Lapse Thursday: Quick Italian Meat Sauce

There was an Italian restaurant in downtown Cleveland, famous for its endlessly simmering sauce. They had the same pot of sauce going for over 100 years, with new ingredients added to top it off as needed. It closed a few decades ago, but the image of a pot of sauce, simmering forever on the stove, constantly refreshed, stuck with me. This is not that sauce. Quite the opposite. This is my quick weeknight meat sauce, and one of the few pressure cooker meals my kids lobby for when I am making my grocery list. Someday I am gonna bag to do a real-deal Bolognese sauce in the pressure cooker; until then, I cheat with Italian sausage and get this recipe on the table ASAP. For those wondering about the video frame rate: I went with 12fps, sped up to 24 during the slowest parts. The voting is…confused. 12fps started out ahead. 24fps staged a furious comeback, and surged into the lead. 12fps made a late recovery, pulled ahead briefly, but then 24 caught up again. …

Pressure Cooker Lentil and Bacon Soup | DadCooksDinner.com

Time Lapse Tuesday: Lentil Soup and Laurie Colwin

Laurie Colwin is the writer I want to be when I grow up. She was a novelist who passed away in 1992 at the age of 48 – much too young. (Especially since I passed that age last year…yikes.) I’ve never read her actual novels, though – I stumbled across her books a few years back, when she was profiled in the New York Times. I picked up her memoir/cookbook, Home Cooking, and immediately fell in love. She is a writer who also happens to love food, my favorite style of writing. I blew through Home Cooking, then bought More Home Cooking: A Writer Returns to the Kitchen, her second – and last – book of food writing. I savored it, reading slowly, one chapter at a time. Oh, and so I could take notes – most of which which went like this: “Lentil soup! Yes!” …OK, so my notes were not deep. It’s not that kind of cookbook. If you want precise measurements and exact instructions, look elsewhere. If you want a hymn to Lentil …

Rotisserie Rib Roast, Reverse Seared | DadCooksDinner.com

Dad Cooks a Christmas Roast 2016

After yesterday’s Rotisserie Ribeye Roast video and recipe, I got a lot of questions – a LOT of questions – about other potential Christmas roasts. Here are some quick answers from my back catalog: Q: What about a Sous Vide Roast? Much to my surprise, this was my #1 question. Try my Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce, and I promise I’ll have more sous vide roasts up soon. Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce   Q: How do you fit that rotisserie spit in your pressure cooker? Ha. Ahahaha. A comedian. Here, try a 7 hour leg of lamb roast…which finishes in 90 minutes in the pressure cooker: Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes) Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes) Pressure Cooker Beef Pot Roast   Q: That ribeye roast looks good…but what about a beef tenderloin? Or a reverse seared prime rib roast? Or a cheaper eye of round roast? I’ve got you covered: Rotisserie …

Pressure Cooker Beef Stew with Mushrooms | DadCooksDinner.com

Time Lapse Tuesday: Beef and Mushrooms #BestBeef

Thanks to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner! Looking for the best way to cook that roast? Check out their Roast Perfect App, available on the Apple App Store or the Google Play store. And, keep an eye on hashtag #BestBeef on Twitter and Facebook for great beef recipes from me and my fellow bloggers. Sunday. Gray, overcast, raining. Then sleet, then snow. I’m craving comfort food. Specifically, I need a big pot of beef stew. Or to hide under a blanket in front of a roaring fire. Or both! I made Pressure Cooker Beef Stew with Mushrooms, then hurried back to the sofa and my fleece blankie with a bowl of stew. But, before I cocooned myself for the evening, I shot this video to go with the recipe: Video Pressure Cooker Beef Stew with Mushrooms – Time Lapse [YouTube.com] Here is the original recipe: Pressure Cooker Beef Stew with Mushrooms What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Pressure Cooker Basic Beef Stew …