Dad's Roadhouse

International Hot and Spicy Food Day

2012-01-16T13:08:00.000-06:00

What does hot and spicy mean to you? Often times, people people think of assorted peppers to add heat to their favorite recipes. Jalapenos, Habaneros, Pablanos, Serranos, etc. All good choices and quite popular to use, but there are other ways to add a bit of heat to your creations.

Horseradish was named the 2011 Herb of the year by the International Herb Association. It has a very unique flavor and texture. This root has roots back as far as 1500 BC. Having been commercially produced in the US since about 1860, it makes it one of the first convenience foods produced in the US.

The next time you are looking for a bit of spice to add to a dish, consider adding a spoonful or two to some of your favorites:

Cole Slaw
Potato Salad
Baked Beans
Deviled Eggs
Soups
Meat Loaf
Hamburgers
BBQ Sauce
Steamed Veggies
Roasts

These are a few things you can add a new flavor to. Feel free to come up with your own and add your suggestions below!

Hot Pan Noodles and Dumplings

2012-01-11T09:26:00.000-06:00

If you are in the Joliet, IL area and looking for something different, stop and visit Hot Pan Noodles and Dumplings. It is a small restaurant in a strip mall that offers fresh made noodles and dumplings with an Asian flair.

We have been there twice recently. On our first visit, we had lunch. We shared an order of the Pork Dumplings and an order of the Dan Dan Noodles with chicken. The dumplings were tender and tasty and came with a fresh made sauce for them. The noodles were pleasantly spicy and full of flavor. A generous portion made it a very satisfying lunch indeed.

Saturday evening, we had the opportunity to go there for dinner. We met another couple and agreed to try an option they refer to as "Hot Pot", which was compared to a fondue. The Hot Pot is an all you care to enjoy dining experience that you have two hours to complete. At this time, the menu price is $15.99 for adults.

You can have a normal broth, a spicy broth or both. We opted for the spicy broth. Once you have selected the broth, and you can begin selecting what you will enjoy with the broth. Meats included lamb, chicken, beef, pork and for an additional fee, shrimp. Veggie options were also plentiful. They included spinach, broccoli, bok choy, wood ears and many others. If that is not enough, you also have a choice of noodles and sauces to choose from as well.

All items to be prepared were brought to the table to be prepared. There was no questions asked when we requested more of anything. All of the items appeared to be prepared to order. The noodles for the Hot Pot are not their homemade noodles, but were just fine for the meal.

Come hungry, be adventurous and enjoy the experience.

Winter Markets

2012-01-10T09:14:00.001-06:00

Do you miss your local Farmer's Market? Do you feel the winter blues and can't wait for summer to arrive again? You may be surprised to find that their is a growing trend in many cold weather areas to hold Winter Farmer's Markets.

While many crops are only grown locally during peak growing seasons, there are a number of products that can be produced year round. Green houses, hydroponics and other methods provide access to the products in the areas that are unable to grow fresh products year round. While you most likely cannot find locally grown sweet corn in the midwest, you may be amazed at what produce might be available.

We are participating in a Winter Farmer's Market in Kankakee, IL this season. It is held indoors at the Majestic Center which is located at 150 N. Schuyler in downtown Kankakee. The market runs from 9-1 on Saturday Mornings through the end of January and most likely through February.

Explore your own community and you may be able to find a local market right in your own back yard.

Crescent Roll Calzones

2012-01-09T08:01:00.000-06:00

Looking for a quick and easy way to spice up a lunch time treat? Give this a try. It is a variation on the long time favorite of hot dogs rolled in a crescent roll and baked.

I used the crescent rolls that come out of a cardboard tube. Into each one, I added a slice of Genoa Salami, 1/2 piece of Provolone Cheese, rolled them up and sprinkled a touch of oregano onto each one. They were placed on a baking sheet and baked per the instructions on the rolls.

For more variety, consider adding pizza sauce, peppers or other veggies to the rolls before baking or a simple marinara sauce to dip them into.

Enjoy!

Baking the Holiday Ham

2011-12-19T19:28:00.000-06:00

Over the past few years, I have been dabbling with a method of cooking the holiday ham that comes out nice and tender and almost falling off the bone. It is a rather simple method that works particularly well for us,

I use a meat injector and some apple juice that I have added a touch of a mild hot pepper sauce and minced garlic brine to. Once you have a mix you enjoy, inject the ham freely and later baste with a Sweet Apple Honey Mustard Dressing. Bake as usual.

Stuffing - Dad's Roadhouse Style

2011-11-16T07:49:00.000-06:00

As you begin to plan your Thanksgiving dinner, we offer a suggestion to help put a twist on a traditional favorite. Consider adding a new ingredient to your favorite stuffing mix.

As you make your stuffing this year, add some 5 Amigos Fire Roasted Pepper Salsa to your recipe. Depending on how much stuffing your recipe makes, you can adjust the amount of the salsa to fit your tastes, but we suggest 1/2 cup or more per typical box of stuffing mix and more for larger amounts.

Grilled Tomatoes

2011-11-08T11:27:00.000-06:00

With the weather getting colder and an abundance of tomatoes coming in from the garden to beat the first frost, you may have a lot of tomatoes to use. At our house, my wife picked 70 tomatoes from a single plant. What to do with them all? Consider grilling them.

What you will need:
Tomatoes
Giardiniera in oil
Basil
Bleu Cheese crumbles

Take out the stem of the tomato with a paring knife. Be generous with your removal as you will be filling the opening. Gently and without crushing the tomato squeeze some of the water. With your finger or a small spoon, remove most of the seeds. Pour some of the giardiniera oil into the tomato and fill the openings where the seeds were with the giardiniera. Top it with some basil and Bleu Cheese crumbles and place them on a medium hot grill until the cheese begins to melt. Serve and enjoy!

Pumpkin Cheesecake Dip

2011-11-07T11:37:00.000-06:00

If you are looking for a quick and easy way to make a special treat this holiday season, try this simple recipe. It is a favorite for all ages and especially nice if you are looking for something a child can help with.

1/2 cup non dairy whipped topping (Cool Whip)
1/2 cup Dad's Roadhouse Pumpkin Butter
8 oz cream cheese

Combine the ingredients and whip. Chill the mixture and serve with ginger snaps, vanilla wafers, graham crackers or similar.

Glee Gum April Giveaway!

2011-04-06T14:11:00.000-05:00

It has been a pleasure to be introduced to the products offered by the folks at Glee Gum. They produce six assorted flavors of all natural chewing gum. They use no artificial sweeteners, colors, flavors, sweeteners or preservatives. It is also gluten free. They are produced from naturally sustainable chicle which is harvest in the rain forests.

The gum comes to the consumer in a variety of packages. They have their standard boxes which contain 18 pieces per box, mini packages which contain 4 pieces of gum, 1 oz boxes of "Wee Glee" loose gum as well as 1 pound packages for the gum chewer in the family.

I have been enjoying the opportunity to get to know the products. My personal favorite flavor has been the Tangerine. It is a nice subtle flavor that lasts. It does not have the sugary sweetness that some of the candy chewing gums can sometimes have. With the more natural flavor, it seemed to me a more lasting flavor that had a very nice texture as well. Other flavors that are available are Triple Berry, Bubblegum, Spearmint, Peppermint and Cinnamon.

If you enjoy a good chewing gum with lasting flavor as well as a nice texture, look for Glee Gum in a store near you. They also offer an online store to make sure that you can get all of the gum that you'd like delivered right to your front door. Tell them that we sent you!

Along with the products that they sent for us to enjoy, they have graciously agreed to let our readers enjoy some as well. They have generously agreed to provide Three packs of Glee Gum in the flavor of your choice and a coupon to three different winners to try Glee Gum. Due to shipping restrictions, the winner of the giveaway must be a resident of the continental United States.

How to Enter:

We are providing a variety of ways to enter. Below you will find a list of opportunities to earn an entry into the random drawing. Entries must be received by us as a comment to this posting and the winning entry will be verified for accuracy. The possibilities of entries is virtually limitless. The cutoff for entries will be 12:01 am CST on May 1, 2011.

How to earn an entry into the drawing:

Comment on Dad’s Roadhouse Blog – 1 entry

Comment on Glee Gum Blog – 1 entry – post the name of the person who commented on the Glee Gum Blog just prior to your entry back on Dad’s Roadhouse Blog 1 additional entry

Post 1 of the 23 steps to make Glee gum on Dad’s Roadhouse Blog (no duplicates) - 1 entry per person

Like Dad’s Roadhouse on Facebook and leave a comment regarding Glee Gum – 1 entry

Like Glee Gum on Facebook and leave a comment regarding the giveaway – 1 entry

Follow Dad’s Roadhouse Blog and leave a comment – 1 entry

Refer a friend to Dad’s Roadhouse on Facebook and they leave your name in a comment – 1 entry each

Refer a friend to Glee Gum on Facebook and they leave a comment containing your name and mention the giveaway – 1 entry each

Follow Dad’s Roadhouse on Twitter and tweet about the giveaway and leave a comment about it on Dad’s Roadhouse Blog – 1 entry

Follow Glee Gum on Twitter and tweet about the giveaway. Post the tweet as a comment in Dad’s Roadhouse Blog – 1 entry

Post a link to this Giveaway on another website and post the link on Dad’s Roadhouse Blog as a comment – 1 entry (the referrals from the site can mention your name in their comment to gain you additional entries)

Have fun and enjoy Glee Gum!

Penne Pasta with Spinach

2011-03-23T09:26:00.000-05:00

Last night, it got a little bit cold and rainy so I decided the grill was not the best option. Instead, I put together a pasta that turned out very well.

Ingredients:

1 lb     Spicy Breakfast Sausage (Italian Sausage would work fine)
2 14.5 oz cans Diced Tomatoes
1 bag   Spinach - uncooked
1/2      Medium Sweet Onion - diced
1 tbsp Minced Garlic
Olive Oil
Oregano - to taste
Salt
1 lb      Penne Pasta

Brown the sausage over a medium high heat. Remove from the pan. If needed, add olive oil to the pan along with the onion and garlic and sprinkle with salt. Stir frequently until the onions soften. Add the spinach into the mixture and continue cooking and stirring until the spinach begins to wilt. Add the tomatoes and sausage back to the mixture along with the oregano. Cook the pasta to completion in a separate pot per directions on the pasta. Drain the pasta and add to the sauce. Stir to blend and serve. Top with Parmesan Cheese and serve.

Cheesy Southwest Veggie Chowder

2011-03-19T18:23:00.000-05:00

Cheesy Southwest Veggie Chowder

Here is a simple and easy recipe for a healthy and hearty soup the whole family should enjoy.

Ingredients:

1 quart   Chicken Broth
1 bag     Mixed Frozen Vegetables
2 cups    Shredded Cheddar Cheese
1/3 cup   5 Amigos Fire Roasted Salsa
2 cups    Rice

Heat the chicken broth until it comes to a boil. Add the cheese and stir until smooth. Add the rice and salsa. Simmer for about 15 minutes stirring frequently. Add the remaining veggies and simmer until they are hot. Serve and Enjoy!

BBQ Chicken Breasts with Grilled Pineapple

2011-03-15T19:10:00.000-05:00

Last night, we had the opportunity to light up the BBQ Grill. In Illinois, the first few times you can actually stand outside and cook as opposed to lighting the grill and running back inside to avoid frostbite are always the best meals of the season. Two reasons I find this true are that your anticipation on the taste buds is at a really high level. Second, you have had all winter to wait to try new things.

Last night was no exception to either of those. Last October, we met a couple of guys, Steve and Josh, who produce some mighty fine BBQ sauce. They have a company in Columbia City, Indiana named Masters Hand BBQ, LLC and make a couple of different sauces.

We got the chance to try their original recipe "A Taste of Heaven" on our chicken breasts. It was a nice mild sauce that we added very late in the cooking process. It was thick enough to be brushed on without difficulty of spilling and stayed on the breasts very well. The flavor was sweet and just the hint of a tang. Very mile and enjoyable indeed.

We paired it with some grilled pineapple rings and a rice pilaf for a nice light meal. The pineapple was dusted with cinnamon and applied directly to the grates. Cooked pineapple has an entirely different flavor. Try it sometime.

Giveaway Coming Soon!

2011-03-08T19:32:00.000-06:00

Tell your friends that coming soon, we will be working with our friends at Glee Gum to host a giveaway! Stay tuned for details!

Signs of Spring

2011-03-02T09:15:00.000-06:00

Here in the midwest, the spring thaw cannot possibly arrive soon enough. For the first sure sign that it might actually warm up soon, I saw signs of new growth in a planter outside of our backdoor. If you look closely at the picture below, you will see chives starting to grow. Spring may indeed get here after all.

Happy National Peanut Butter Day!

2011-03-01T08:00:00.001-06:00

Have you ever made your own peanut butter? Try this one for something different. It is also very kid friendly as well.

Ingredients

15 ounces shelled and skinned roasted peanuts
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Directions

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Chicken Breasts with Sweet Potato Pecan Butter

2011-02-23T09:36:00.000-06:00

This is a simple recipe that provides a lot of flavor, and a quick, easy dinner entree. These go well with a squash dish or sweet potatoes.

Ingredients:
Boneless, Skinless Chicken Breasts
Sweet Potato Pecan Butter
Salt
Pepper

Lightly salt and pepper the chicken breasts. Cover liberally on the top with Sweet Potato Pecan Butter and place on a baking pan. Place into a preheated oven at 350 degrees for about 40 minutes (depends on the size of the fillets). Serve and enjoy!

Chipotle Spiced Shrimp

2011-02-06T16:03:00.000-06:00

Here's a recipe I stumbled upon this morning. With the Lenten season coming up, a lot of folks are looking for new seafood ideas and here is one that sounds great. Check out the link to The Foodie in You and let them know how it turns out when you make a batch!

Mini Nachos

2011-02-05T10:02:00.000-06:00

If you are looking for a nice twist to a appetizer, try this.

Ingredients:

1 lb Ground Italian Sausage
1 Package Flat Corn Tortilla Chips (bite size or slightly larger)
8 oz Shredded Cheddar Cheese or Mexican Blend Cheese
Candied Jalapenos

Brown and drain the Italian sausage. Place chips side by side on a baking sheet. Add to each chip a layer of sausage and then cheese. Top each with a candied jalapeno ring. Place the sheet into a preheated 350 degree oven and bake until the cheese melts. Place on a platter and serve.

Salsa Giveaway!

2011-02-03T12:16:00.001-06:00

What are you making for the big game?

With the Super Game this Sunday being one of the biggest social events of the season, everyone gets a chance to have their own little (or big) tailgate spread. With that in mind, what is it that you will be featuring on your game day table?

There are a variety of ways to get yourself into this contest.

1: Be a follower of this blog and leave a comment of what you will be having.

2: Post a picture of your creation on here and receive an entry.

3: Be a fan of our Facebook Fan Page and receive an entry.

4: Post a picture of your creation on our Facebook Fan Page to receive an entry.

5: Refer a friend who becomes a follower of this blog and mentions your name and you will both receive an entry.

6: Refer a friend to our Facebook Fan Page and if they mention your name, you will both receive an entry.

7: Follow us on Twitter and receive an entry.

All entries must be received by noon (CST) on Monday, February 7th 2011 to be eligible. Have fun and enjoy the game.

Sweet Jerk Wings

2011-01-24T09:27:00.000-06:00

If you are looking to try a sweet and spicy recipe for your wings? We made these as part of our halftime feast of the Bears - Packers NFC Division Championship get together. While I will most likely prefer grilled wings to baked wings anytime, they turned out to be quite tasty.

Ingredients:

12 Wings
1/2 cup Dad's Roadhouse Jamaican Jerk Hot Sauce
1/2 cup Cola
Salt
Pepper

Salt and pepper the wings. Bake (or grill) them at 350 degrees until almost complete. We had rather large wings. It took about 1 hour, turning them half way through. Mix the cola and Jamaican Jerk Hot Sauce in a separate bowl. Place the wings in the sauce to coat thoroughly. Place the wings back onto the baking sheet and pour any remaining sauce over the wings. Broil for about 3-5 additional minutes to crisp up the wings. Serve and enjoy!

Dad's Does Disney with A Twist

2011-01-19T08:27:00.000-06:00

The following recipes comes from Walt Disney World Swan and Dolphin resort. We haven't had the chance to dine at the Swan and Dolphin (or Fish and Mammal as one of the Dad's Roadhouse team members call the resort)but have adapted this favorite summer recipe using Dad's Roadhouse Balsamic Vinaigrette.

Peperoni Caprese with Balsamic Vinaigrette
from Swan and Dolphin

Peperoni Caprese:
4 Ripe Beefsteak Tomatoes, Sliced 1/8" Thick
4 Pieces Fresh Buffalo Mozzarella Sliced 1/8" Thick
8 Large Basil Leaves Coarsely Chopped
One 6 oz. Jar Roasted Red Peppers, Drained
Salt
Coarse Ground Black Pepper
Balsamic Vinaigrette - we use Dad's Roadhouse Balsamic Vinaigrette

Method for Peperoni Caprese:

Alternate tomatoes and mozzarella cheese starting with the tomatoes. Use 3 pieces of tomato and three pieces of cheese per serving. Season with salt and pepper. Top with chopped basil and roasted peppers. Top with balsamic vinaigrette.

We hope you will enjoy our version of this Disney recipe!

New Page

2011-01-17T12:21:00.000-06:00

At the top of our page, I have added a link to a guest book to allow for all of our crafter and vendor friends to post and share information for upcoming events that are looking for folks to sell items at their shows. Feel free to post as often as you have quality information to share. Do not post information for an event that you would not go to yourself.

Feel free to post questions regarding an event to the original poster. If it is a negative comment or serious concern about the event, private message the poster to resolve or share your concern.

Hopefully this can become a simple source of pre-screened information for all of us to use.

International Hot and Spicy Food Day

2011-01-16T04:55:00.001-06:00

January 16th is International Hot and Spicy Food Day. While many people are afraid of hot and sspicy foods, there are many others who enjoy all of the flavor that hot and spicy foods can provide. Many cultures have dishes that are considered hot and spicy, yet part of the regular diet.

Of course there are times we venture a little bit too far up tha heat scale only to find out that our tastebuds cannot enjoy the dish that is before us. How can you get rid of the heat?

Most people make the foolish mistake of attempting to douse the heat with liquids such as water. Being that most of the heat in these dishes is often contained in an oill form, it is like putting out a grease fire with water. It just makes it worse as it spreads the oils to other parts of your mouth that were not on fire.

The best way to reduce the heat is with dairy products such as milk, cheese, yogurt, sour cream etc. Many cultures will often add these or something similar to the table with the expectation that occasionally, something will be too hot. Pay attention to the place settings within an Indian restaurant the next time you visit.

Glühwein - Pronounced Glow Wine

2011-01-12T15:09:00.000-06:00

We discovered this wine a few years back while we were attending an outdoor Christmas Market in Chicago's Daley Plaza. While I am not wure if this is the exact recipe for that drink, I do know it is an excellent way to take the chill out of a cold day. It smells wonderful as it warms and tases wonderful as it goes down.

Hot Mulled Wine (Glühwein, "glow wine")

Ingredients (serves 2-3 persons)

•1 bottle of dry red wine (750 ml)

•one lemon

•2 sticks of cinnamon

•3 cloves

•3 tablespoons of sugar

•some cardamom (or ginger)

Directions

Heat the red wine in a pot (don't boil). Cut the lemon into slices and add to the wine. Then add the cinnamon, cloves, sugar and a little cardamom (to taste). Heat everything for about 5 minutes - do not boil - and let stand for about an hour. Before serving, reheat and strain. Serve in prewarmed glasses or mugs.

Butternut Squash Spaghetti

2011-01-07T13:05:00.000-06:00

I saw this dish made by Mario Batali recently. It seemed like a nice variation to a dish which would provide a vegetarian dish which is something we are trying to include in the weekly menu planning at home. The dish is very simple and was fairly easy to make. Give it a try for something different.

Ingredients:

1 lb Butternut Squash cubed about 1/4 inch
1 lb spaghetti
2 tbsp olive oil
1/2 red onion diced
4 cloves garlic finely chopped
1/2 cup curly parsley chopped

Add the olive oil into a saute pan over a medium heat. Begin to boil your spaghetti. Add the onions and garlic to the olive oil until tender. Increase the heat to medium high and add the squash. Stir often for about 5 minutes. Add the parsley and drained spaghetti. Stir until combined. Add additional olive oil if needed. Serve.

Coupons

2011-01-05T08:14:00.000-06:00

I happened to stumble upon a site yesterday that has a number of coupons to use on a variety of items. Pretty much a click and print site that appeared to work well.

Hope it helps...

shortcuts.com

Apricot Stuffed Pork Tenderloin

2010-12-28T12:11:00.000-06:00

We decided to do something a little bit different for Christmas Day at our home and put together an apricot stuffed pork tenderloin. It was very easy and turned out so tasty. This one might have to be repeated on the grill when it warms up this summer.

Ingredients:

Pork Tenderloin
Canned Apricot Halves
Raspberry Rib Slather

I butterflied the tenderloin and coated the inside with some of the Raspberry Rib Slather. I then placed the apricot halves open side down into the opening of the tenderloin.

I then replaced the top of the tenderloin and coated the outside with the Raspberry Rib Slather. It was then placed into a preheated oven at 350 degrees until an internal temperature of 160 was reached. After letting it rest, it was sliced into 1/2 inch wide slices and served. Very tasty and so simple.

APO Address Giveaway to Brighten a Soldier's Holiday

2010-12-14T18:31:00.003-06:00

During the Holiday Season, we are going to give a gift to some deserving person in the Armed Forces. The winner will need to have an APO Address to be eligible. It is a way for us to say thank you for serving our country and wish them a Merry Christmas, Happy Hanukkah, Happy Kwanzaa or whatever holiday they celebrate.

In the package, the winner will receive:

Dad's Roadhouse Pepper Patch Salsa
Dad's Roadhouse Pickled Carrots
Dad's Roadhouse Apple Butter
Dad's Roadhouse Jamaican Jerk Hot Sauce

The rules are simple, to enter you must:

have an APO Address
or nominate someone who has an APO Address

Enter the name as rank along with the last name as a comment below. Make sure to leave your email address as a way to contact the winning entry for the complete address. A random winner will be drawn at 6:00 pm CST on Sunday, December 19 so that the package may be shipped on Monday, December 20th. Failure to respond to an email request for final information within 2 hours could cause me to move to an alternate winner to assure arrival near the holiday.

Note: I have edited some of the entries to remove personal information. I did not eliminate the entries and have retained copies of those entries, but do not want to endanger them in any way by having their personal info on a public forum. Please leave only rank, last name and a contact email should your entry be selected. A few have also put some spirited messages of support for their nominees. That is awesome to see, but not required.

Roasted Brussel Sprouts

2010-12-01T09:20:00.001-06:00

While looking for a side dish to make for Thanksgiving that did not contain another starch for the meal, I came across this recipe watching Emeril Lagasse on Good Morning America. It sounded great and looked easy enough. As we came to learn later, both were indeed correct assumptions.

Ingredients

• 2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise

• 5 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon minced garlic

• 1/2 teaspoon grated lemon zest (we substituted a splash of lemon juice)

• 1/4 cup finely grated Parmigiano-Reggiano cheese, plus more to taste

• Cooking Directions

Preheat the oven to 375°F.

Toss the Brussels sprouts in 3 tablespoons of the olive oil, and season with the salt and pepper. Transfer them to a baking sheet and spread them out in one even layer.

Roast until the Brussels sprouts are crisp-tender and lightly caramelized around the edges, 20 to 25 minutes. Immediately transfer them to a large mixing bowl, and add the remaining 2 tablespoons olive oil, minced garlic, lemon zest, and Parmesan. Toss to coat evenly, sprinkle with more Parmesan as desired, and serve.

Dad's Does Disney with a Twist

2010-11-18T09:16:00.000-06:00

One of the Dad's Roadhouse team (me, the silent partner) went to Walt Disney World in Florida at the end of October for a work related conference. I can't think of a better place to go to for a conference. You might or might know that the silent partner was bit by The Mouse in 2003 and looks for every excuse know to The Mouse to return at least annually.

With that we have decided to add a new feature to this blog -Dad's Does Disney with a Twist - featuring Disney created recipes with Dad's Roadhouse substitutions for some ingredients. We hope you will like this addition!

This recipes comes from 'Ohana in Disney's Polynesian Resort. This was the first restaurant we ate at in 2003. We have fond memories of the lights dimming so the guest could see the fireworks over Cinderella's Castle while dining. We also have fun memories of the night. We captured on film a then 7 years old Jonathan dropping a gummy worm into Uncle Dickie's soft drink. We only guessed how that gummy worm slithered into the soft drink.

Meat Marinade White
from 'Ohana, Polynesian

2 tbs garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco - we use Dad's Roadhouse Jamaican Jerk Hot Sauce
1 tsp kosher salt
½ tsp cracked black pepper
¼ cup light brown sugar
1 cup olive oil

Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.

Shepard's Pie

2010-11-08T13:34:00.000-06:00

Shepard's Pie

I was looking for a hearty way to get some veggies into the supper. I thought about it and decided to make Shepard's Pie. Using a simple recipe, I browned a pound of ground beef with some garlic. I boiled about 6 potatoes until they were soft. I intentionally left the skins on the potatoes to give them a more rustic feel. When cooked, I used a mixer along with some butter, milk and a few chives to make the mashed potatoes.

Placing the ground beef into the bottom of a large casserole dish, I added a 1 pound bag of mixed frozen veggies on top of the beef. Liberally adding some black pepper and a touch of salt I then placed the mashed potatoes on top. Covering the dish, I placed the dish into a 350 degree oven for 30 minutes.

Consider using a steak sauce as your condiment on the plate and enjoy.

Parke County Covered Bridge Festival

2010-10-19T19:16:00.000-05:00

For the last 10 days, we have been at the Covered Bridge Festival in Mansfield, IN. It was an opportunity to meet a lot of new people. Some were clients, some were other vendors others were people who have never seen us before.

We also had some outstanding food at the festival. Beef brisket, pulled pork, steak tips with mashed potatoes and mushrooms, cinnamon rolls and much more. A variety of foods from a variety of places. Cecil and his crew have been at the festival for 33 consecutive years and only makes a limited number of cinnamon rolls and pecan rolls each day. If you don't get there early, you will not get one.

For us, we introduced a whole new area to our Salsa Grande. A blend of habanero and jalapeno peppers with a nice mix of garlic, tomatoes and more.

We also sold an awful lot of pickled veggies. We ran out of pickled asparagus, dilled beans, pickled carrots and sweet baby corn. Next year, we'll pack more.

Covered Bridge Festival Here We Come!

2010-09-30T14:11:00.006-05:00

Old Mansfield Village in Park County Indiana will be home to Dad's Roadhouse from October 8 - 17 during the 54th annual Covered Bridge Festival. The event brings in over 2 million visitors annually to visit the historic covered bridges, dine on fabulous foods and shop, shop, shop. Our family has visited the Covered Bridge Festival on two other occasions. We enjoyed beautiful fall weekends in the country. One covered bridge is fondly know by our family as "Jackson Bricks" which was Jonathan's way of saying bridge when he was only 2! We hope this year will bring more beautiful weather and fond memories.

Please track us down if your travels take you near Old Mansfield Village in an area known as Mansfield Terrace during the Covered Bridge Festival. Mansfield Terrace is located just 50 yards from the Mansfield Covered Bridge which is open to foot traffic during the Festival and is the only connection with both sides of Raccoon Creek. It is estimated that nearly 100 thousand people cross the bridge each day. Mansfield Terrace is located in the very center of Old Mansfield Village and overlooks the Mansfield General Store (built in 1830), the Old Mansfield Village Food Center and the Mansfield Civic Center and Annex.

We will be sampling your favorite Dad's Roadhouse products as well as introducing our new butters - Peach, Pumpkin, Apple and Sweet Potato with Pecan. We hope to see you there!

What's Cookin' Wednesday

2010-09-29T16:38:00.006-05:00

Getting in the back to school swing has taken us from doing our regular What's Cookin' Wednesday feature. Now that school is in full swing and we should be on some type of schedule, it is time to get posting again!

Farmer's Markets are winding down and our favorite local farm stand closes tomorrow. Saying good-bye to the end of the summer vegetable bounty is hard to do. We will do one last stock up tomorrow on cabbage, zucchini, sweet potatoes and squash.

And...the grill ran out of propane! So, cooking has come indoors until the propane tank gets refilled. Tonight will be turkey polish sausage, german potato salad and acorn squash. How do you like your acorn squash topped? Brown sugar? Butter? Garlic?

The crock pot is being dusted off for tomorrow's meal - beef stroganoff, noodles, and zucchini. This stroganoff recipe comes from the Fix It and Forget It Cookbook by Dawn Ranck. Sounds like a comfort food meal to me! A sure sign that colder weather is right around the corner.

So, what's cookin' at your house this week? Please share your favorite meals for the last of the summer bounty.

The Weekend Review

2010-09-13T17:13:00.002-05:00

This weekend was a busy weekend that did not leave a lot of time for cooking. Friday night I had the opportunity to grill a couple of Turkey Burgers along with a few sliced and seeded red grilling peppers. Even though the peppers were clearly labled mild, some were a bit more than mild. Be careful rubbing your eyes and face after seeding 'mild' peppers.

Saturday was the first indoor craft show of our season. Thank you to the nice folks at Hillside Church in Crown Point, IN. I met some nice folks and had some fun.

Sunday was the Fall Open House at Front Porch Coffee & Gifts in Mokena. Thanks to Catherine and Bonnie for inviting me to share our Loco Cheese Dip and our Candied Jalapenos with their friends and family. If you get out that way stop in and say hi. They are located on the north side of 191st Street just east of LaGrange Road. They are one of a few select stores to carry our products.

Join us today at the Riverview Farmstead

2010-09-02T08:01:00.001-05:00

Stop out today before 1:00 to visit us at the Riverview Farmstead Farmers Market in Naperville, IL. The market is located to the rear of the property and is easily accessible from the property entrance at 111th and Book Road.

Stop out, say hi and see what we are sampling.

What's Cookin' Wednesday

2010-09-01T20:01:00.000-05:00

This weekend, we are looking forward to a group of family and friends getting together for a Back to School, End of Baseball (even though it seems to go for 13 months a year at our house), and Belated Birthday Party. The party will be held at our camper and the food will all be prepared in the microwave, on the grill, or out of the refrigerator. We are going to attempt to use the oven in the camper for the first time and hope we have success. We'll see how that works.

The menu has a variety of salads, grilled chicken breasts and our award winning sweet 'n hot wings, lasagna, and appetizers. We will also be serving our new Mango Lime Salsa to see what type of feedback we receive. Trying to accommodate everyones diets is usually a challenge, but a lot of fun when we all get together.

Tonight is going to be swordfish steaks on the grill. Maybe a nice salad and possibly some grilled peppers.

Labor Day $25 Gift Certificate Giveaway

2010-08-26T18:03:00.007-05:00

It's almost Labor Day - the last official weekend of summer. What will you be doing to celebrate Labor Day? We are having an End of Summer, End of Baseball, Belated Birthday bash at our camper. We will be preparing lots of yummy foods and debuting our new Mango Lime Salsa.

As a way of celebrating the end of summer, we will be giving away a $25 Dad's Roadhouse gift certificate to one lucky person who posts their favorite Labor Day memory on our blog. The gift certificate can be redeemed on-line or at one of our events in the Chicagoland area. The winner will be randomly drawn on Tuesday, September 7th. After all, your favorite memory might occur this year!

How to earn entries -
1. Post your favorite Labor Day memory on our blog in comments.
2. Friend us on facebook at Dad's Roadhouse and let us know in blog comments.
3. Follow us on the blog and let us know in blog comments.

Good luck!

What's Cookin' Wednesday

2010-08-26T17:19:00.009-05:00

Well, it's Thursday and a day late for What's Cookin' Wednesday but here we are anyway! Last weekend, we went to the great natural farm we stumbled upon earlier this summer in Plano, IL. We really look forward to our weekly treks to Audi's Acres. If you are in the area, stop by and check out the assortment of natural veggies available. In the meantime visit their website at Audi's Acres. Ed is super friendly and knows his tomatoes. This week we purchased a Morgage Lifter heirloom tomatoe as well as a Polish Lingusia heirloom tomatoe. We'll see what next week brings!

This week we have plans to grill some beautiful Michigan peaches. After they are grilled they will be sprinkled with Strawberry Balsamic Vinegar. This will be a first so we will let you know how they turn out!

The local farm stand has some perfect looking pickling cucumbers. We will be making Ma's Pickles this weekend. These are freezer pickles Larry's grandmother use to make. We haven't made them in a very long time so now is a perfect time to dust off the recipe.

Please leave a comment on what's cookin' at your house this week!

Weekend Review

2010-08-23T17:37:00.005-05:00

It was an absolutely gorgeous weekend in our part of Illinois this weekend. School is starting this week and travel baseball is gearing back up after a very short break. So what did you do this weekend?

School supplies are bought. The trip to Walmart wasn't too painful. We got out for less than $25 in supplies. And they had everything we needed!

We are finally planning the Labor Day end of baseball, back to school, birthday party. We are going with a somewhat Italian theme this year - marinated chicken breasts, wings, lasagna, Italian Bread salad and mixed lettuce salad. Of course there will be appetizers and deserts, too. We finally have a direction!

This weekends grilling creations included almost perfect grilled pork chops, caprase salad with the Japanese Purple Trifle and Green Zebra tomaotes we have come to enjoy, grilled zuchini, and grilled bbq chicken thighs and legs. No...we did not have this all at one meal.

Now your turn to share your Weekend Review!

What's Cookin' Wednesday

2010-08-18T15:29:00.002-05:00

This week at What's Cookin' Wednesday finds us planning to try out some new-to-us veggies - Patty Pan Squash and Tomatillos. The squash was picked up at yesterday's Farmers Market in Manhattan, Il and the tomatillos were a generous gift from a local farmer.

I did a quick search on Patty Pan Squash and learned that it is a summer squash variety and known by numersous other names including Scalloped Squash. It is rich in Vitamins C and A and in folic acid. A cup of cooked squash in only 30 calories. I appears that this squash is versatile and is great roasted, steamed, grilled, stuffed, you name it! We will be grilling ours with a little bit of flavored olive oil.

I think the Tomatillos will be made into a salsa being combined with some organic hot peppers. If you have a tomatillo recipe you would like to share, please leave us a comment.

We love the summer and the abundance and variety of fresh veggies. We are overflowing with sweet corn, heirloom tomatoes, leaf lettuce, peppers of all sorts and basil. These will go perfectly with grilled T-bone steak and grilled swordfish steaks.

So What's Cookin' at your house this week? We would love to hear!

Weekend Review...

2010-08-16T12:37:00.000-05:00

With the weekend just past us, what was the best thing you ate this weekend? For us, it was a busy weekend. Not a lot of cooking time, but we still had the chance for a few grilled favorites.

Saturday, we had the opportunity to throw some burgers on the grill. Some were hamburgers and some were salmon burgers. Both turned out just great. We had the opportunity to try one of the heirloom tomatoes out of our garden. It was a Green Zebra tomato. If you haven't had the opportunity to try one, you might want to. It was outstanding.

On Sunday, we had some Italian Sausage along with garden fresh green bell peppers on the grill. So simple, but so good.

What did you enjoy most this weekend from your menu?

Buffalo Chicken Salad

2010-08-11T15:41:00.000-05:00

For a cool summer treat, try adding a few simple ingredients to your favorite green salad. In addition to the lettuce, try some shaved carrots, bleu cheese crumbles, a sliced tomato or two along with a sliced Buffalo Chicken Breast. It is a nice way to have a cool and spicy salad to avoid heating the house when it is hot outside.

Try it yourself.

What's Cookin' Wednesday

2010-08-10T19:02:00.003-05:00

It's Wednesday again to it's time to share what's cookin' on What's Cookin' Wednesday. Last week we mentioned that we were planning to do the grilled jalapeno stuffed poppers. They were good and definitely a keeper. We still have more jalapenos so those might show up again soon.

We went to the all natural farm in Plano, IL and stocked up on some more varieties of heirloom tomatoes. This week we will be having the following types of heirloom tomatoes - Japanese Black Trifel, Lemon Boy, Old Fashioned Goliath, Cherokee Purple and Pink Torboy. The Japnanese Black Trifel made the best tomatoe sandwich ever last week.

The white eggplant mentioned last week was a Casper variety. It had a creamy texture when grilled with a mist of olive oil. We have another for this week, too.

We are calling this summer our adventure in vegetables since we are trying so many new to us varieties.

So...please share...what's cookin' in your world?

Something from the garden...

2010-08-10T07:26:00.000-05:00

Want a simple and easy meal with a few things from the garden? Try this pasta dish to brighten up your table.

Ingredients:

1 lb pasta - we used wheels, but substitute as you prefer
1 cup Roma tomatoes diced
1 handful of fresh basil leaves roughly chopped
1/4 - 1/2 grated Parmesan cheese
2 tbsp garlic flavored olive oil

Cook the pasta per instructions. Put the olive oil into a skillet over a medium heat. Stir frequently until the tomatoes begin to form a sauce. Might take 2-3 minutes. Add the pasta to the skillet. Stir to coat. Immediately add the cheese to taste and the basil. Stir to combine and serve.

Steak Marinade - Tried and True...

2010-08-05T12:34:00.003-05:00

This has been posted here before, but since it has been awhile, I thought I'd post it again as it never gets old.

Awesome Steak Marinade

1/3 cup Steak Sauce - We suggest Merlot Steak Sauce

1/3 cup Bourbon - Your favorite brand will do fine

1 small sweet onion chopped finely

Mix the ingredients together and pour over the steaks. It also works for a roast if you'd like. Heat your grill broiler to a fairly high heat and place the meat on the grill to sear the flavor in. Continue to cook until your desired results are reached.

While the steaks are grilling, take the remaining marinade and place into a small sauce pan. Bring the sauce to a boil and then reduce to a simmer. When the steaks are done, you can place the remaining sauce over the steaks and serve,

Doughnut Peaches

2010-08-05T07:21:00.003-05:00

Doughnut peaches are an odd looking, sort of flat peach that is nothing like the traditional peach you might think of when you go to the market. I was introduced to them on Wednesday at the Palos Heights, IL farmers market. They are outstanding!

The ones I tried were grown in Michigan. They are apparently a mid to late summer harvest in the area and are sooooo sweet and delicious. They have a white flesh and are fairly low in acid. If you have not had the opportunity to try one, keep an eye out for them and give them a try. You should not be disappointed.

What's Cookin' Wednesdays

2010-08-04T17:25:00.002-05:00

We are excited to bring a new regular feature to the blog - What's Cookin' Wedensdays! Every Wednesday we will talk about what's been cookin', what's going to be cookin' or what might be cookin' someday. We will talk about Dad's Roadhouse products and anything else that sounds good. So, let's get started.

This week we are going to be grilling up some stuffed jalapeno peppers. My high school friend, Matt, posted his recipe on Facebook a couple of weeks ago and we borrowed his delicious idea. We will be stuffing the jalapenos with cream cheese and wrapping them in bacon. Then on the grill they go! We will let you know how they turn out.

Since fresh vegetables are in abundance, we will be grilling veggies, too. This week we will be grilling a new to us variety of eggplant. It is has a creamy white flesh and has a taste that resembles mushrooms. We promised the farmer we would give him feedback when we see him next. We will let you know how we liked this eggplant, too.

August is also National Peach Month! We have been told by Kathy in Oswego that Dad's Roadhouse Peach Salsa goes great in scrambled eggs. And, Tammy from Yorkville, puts Peach Salsa on her brats. What other ideas for using Peach Salsa do you have?

What's Cookin' at your house? Please leave a commment and share your ideas!

Sweet Onion Peach Salsa

2010-08-04T16:39:00.001-05:00

Sweet Onion Peach Salsa

Here is something new for us. It is a very sweet salsa which has a flavor all of it's own. This is great on chips. This salsa contains no tomatoes so it is a little more non traditional, but has been very well received at this summer's farmers markets.

Stop by one of our markets to pick up some for yourself.

A nice dressing for a fresh tasting salad...

2010-07-27T09:27:00.000-05:00

One of our new salad dressings is our Creamy Cucumber Dill Dressing. It provides a nice fresh taste with the taste of cucumbers along with a nice hint of dill. It is a welcome addition to a lettuce salad and also goes very nicely with white fish.

Take a piece of foil, spray it with cooking spray to keep it from sticking. Place the whitefish on the foil and pour a generous amount of the Cucumber Dill Dressing onto the fish. Seal the foil and place the packet onto a medium high heat to cook. It can either be a broiler or our preferred method which is on the grill. Cook for about 10 minutes. Larger pieces may take longer.

Loukoumades (loo-koo-MAH-thes)

2010-07-13T11:25:00.001-05:00

Over the weekend, we had the opportunity to visit a local festival here in Joliet, IL. It is an annual Greek Fest which is a fundraiser for All Saints Greek Orthodox Church. The festival is complete with food, drinks, food, entertainment, food, raffles, and did I mention food. We often try to attend the festival as it is nicely organized and the food is outstanding.

This year was no exception. We all went for lunch and ordered the gyros sandwich which was outstanding. After we completed the lunch, we decided to try a dessert. Something none of us had ever tried is the Loukoumades. They were recommended to us by the folks selling food tickets. They were correct with their recommendation.

A Loukoumades is a honey dipped "doughnut hole" which is then covered with cinnamon and powdered sugar. They were served on a tray and were indeed plentiful. We all agreed that we loved them, but were glad we split them as the honey made them quite rich.

Click on this sentence and it will take you to a recipe that is on about.com for Loukoumades. I have not made the recipe, but if this one is anything like the ones we had on Sunday, it is worth a try.

Salsa Stuffed Chicken Breasts

2010-06-23T18:44:00.001-05:00

Salsa is a very versatile ingredient to use when cooking. It is generally a healthy alternative to some of the other options used to season food. The salsa stuffed chicken breast is a very simple dish that turns out wonderful on the grill.

Ingredients:

Boneless, Skinless Chicken Breasts
Salsa
Monetary Jack Cheese
Salt
Pepper
Toothpicks

Butterfly the chicken breasts by slicing them almost in half along one side. Open the Chicken and spoon in your favorite salsa. I typically use something special like a Peach Salsa or Salsa Grande for a good bite. Place a slice of cheese atop the salsa and fold the chicken breast back over itself. Take two tooth picks and use them to seal the side of the chicken.

Lightly salt and pepper the wings and place them onto a medium hot grill until they are done. Do not turn them often as you could lose some of the mixture from the side.

A simple summer salad for the backyard parties...

2010-06-22T10:45:00.002-05:00

Have you ever been invited to a backyard party and need to come up with a cool summer dish that isn't like all of the others, but you don't have a lot of time to make it? Here is a simple idea that always gets great reviews for us and is so simple to make.

Ingredients:

Broccoli    1 lb
Cauliflower    1 head
Carrots     1 lb
Chipotle Ranch Dressing

Cut the veggies into bite size pieces and mix with the Chipotle Ranch Dressing. Toss veggies to coat and chill. It is about as easy as it gets. The dish has a lot of color and plenty of flavor.

June 19th is National Dry Martini Day

2010-06-17T18:12:00.001-05:00

This Saturday is National Dry Martini Day. While a dry martini is simple to make.

Recipe:
1 2/3 oz gin
1/3 oz dy vermouth
Garnish

It has become the garnish that has become as much of a decision as what type of gin to use. The classic garnish is a cocktail olive or a green olive, but what happens when you add stuffed green olives to the mix. There are varieties of things you can use to stuff an olive with. Some of them include Bleu Cheese, hot peppers such as habanero or jalapenos, garlic cloves, or nuts such as almonds. Each of these add a unique flavor to the martini and change the taste.

For a dirty martini, try adding some of the brine the olives are packed in to the cocktail. If the olives have been packed in the brine or have set for sufficient time, the brine wil have the flavors of the olives and what they were packed in. This is especially true for the hot pepper stuffed olives.

Don't be afraid to experiment and enjoy.

Sweet 'n Hot Wings take 1st Place Again

2010-05-18T16:42:00.002-05:00

Over the past weekend, I had the opportunity to participate in a Fireman's Cooking Contest. No rules, best entry as chosen by the judges wins. Sounded like fun.

I decided to make my Sweet 'n Hot Wings and being as it waas a Fireman's Contest, I decided to go a little hotter than usual.

Recipe:

1/4 Cup Dad's Roadhouse Habanero Hot Sauce

1/4 Cup     Honey
1/4 tsp       Garlic Powder
2 lbs           Chicken wing pieces

Ligltly season the wings with black pepper and garlic powder. I placed the wings over an indirect heat on the grill with a touch of hickory spread over the coals. Set the vent to draw the smoke from the hickory into the wings. Turn the wings after about 7-10 minutes and continue to cook. Mix the remaining ingredients in a large mixing bowl. As the wings are finished cooking take them off of the grill and place them directly into the bowl with the sauce. Toss the wings to coat them completely. Serve and enjoy.

5 Amigos Cornbread

2010-05-12T09:11:00.000-05:00

Over the past weekend, we were out camping. I had the opportunity to get out the Dutch Oven and make something good. After taking a few minutes to clean and oil the pan for the season, I decided to make 5 Amigos Cornbread.

I started the charcoal so it would be ready when the bread was mixed. Nest was making the batter. I used a simple cornbread mix - just add water. Choose your favorite brand. Mine cost $.058 per package. I doubled the recipe so we would have more to enjoy. Next, I added 3/4 cup of 5 Amigos Salsa. When the batter was mixed, I carefully poured it into the Dutch Oven and headed out to get the coals set up.

I placed about 9 of the charcoals on the ground to heat the bottom. After placing the Dutch Oven on the coals, I placed about 15 coals on the top of the pot. Then came the hard part. Time to wait.

It cooked for about 40 minutes before we declared it done. Promptly removing the bread keeps it from continuing to bake. Let it cool and slice into wedges. Serve with butter.

Margarita Recipe

2010-05-05T08:54:00.000-05:00

Happy Cinco de Mayo!

In honor of today's celebration, many Cinco de Mayo parties will be held. One of the most popular drinks for such a party is a Margarita. The recipe I use is a simple recipe with a twist. Ingredients that are all readily available. Typically I serve this recipe frozen, but it also works well over ice.

Ingredients:

2 oz   Tequila
2 oz   Sour Mix
2 oz   Triple Sec
2 oz   7up or lemon lime soda
Ice

Mix all ingredients in a blender. Rim the glass with salt and garnish with a lime slice. Repeat as necessary.

Enjoy!

What is your favorite Margarita recipe?

Grilled Pork Chops in an Herbal Vinegar

2010-04-29T10:16:00.000-05:00

The next time you consider grilling pork chops and are looking for a lighter flavor for them, consider marinating them in an herbal vinegar. The chops pictured below were marinated in a cranberry & sage vinegar for about 45 minutes and then placed over a medium high heat on the grill.

Spring Planting...

2010-04-19T18:12:00.000-05:00

As we get closer to the end of April, and weather begins to get out of the dangers of frost, it is a great time to begin to get your cold weather crops planted. Radishes, lettuce, onions and potatoes are all things that can begin to grow. If you plan the space well, you can spread your lettuce out to gros in between rows of other things such as the potatoes that will mature much later.

Spring Herbs

2010-04-14T15:32:00.000-05:00

As the weather begins to warm, it is a time for fresh herbs to start in the garden. We have been luck enough to be able to have some chives growing right outside of our backdoor in a small planter and have been using them in a few things. One of them is a simple favorite, sliced potatoes in a foil pack.

Grilled Buffalo Shrimp

2010-04-07T14:04:00.000-05:00

Buffalo shrimp is a wonderful way to give a new twist to your grilled shrimp. Take a pound of shelled shrimp and place them onto skewers. Lubricate your grill grates well as the shrimp will tend to stick. Place the shrimp over a medium high heat. These will not take very long at all to cook. Watch to see the shrimp begin become opaque. Turn them over and brush the cooked side of the shrimp with a gourmet wing sauce. Continue to cook the shrimp for about another 3-5 minutes or until done. Turn the shrimp and brush the other side with additional wing sauce and remove from the heat.

Salsa Chicken

2010-04-05T12:06:00.000-05:00

As the weather warms up, so does the grilling season. The next time you want to try something different on the grill, grab yourself some peach salsa and some chicken pieces and get grilling.

Salt and pepper your chicken. Place the chicken over a medium hot heat on the grill skin side down. Cook this way for about 10 minutes. Turn the chicken pieces and spoon some peach salsa onto each piece. Let the salsa cook into the chicken and continue to cook until the chicken is done. Remove from the grill and enjoy!

Heading South

2010-03-24T11:10:00.000-05:00

We will be heading South to Florida to explore a few new ideas and look for some regional dishes to explore. If you have any suggestions of somewhere in the Orlando - Kissimmee FL area that would be fun to try, leave a comment below.

Spring Planting

2010-03-23T21:04:00.000-05:00

Spring has arrived and it may be a great time to begin looking at planting some of your early season crops in the garden. We had the opportunity to plant some peas in a container that is near our patio. While the weather is cool and the soil is moist, the seeds take advantage of the moisture and warming temperatures and should begin to germinate fairly soon. The container will warm up quicker than the ground and is a little bit easier to work with than the soil in the garden. When it warms some more, I can hardly wait to get additional crops into the ground.

LaheLahe.com

2010-03-22T19:11:00.001-05:00

Over the weekend, I had the chance to taste some of the new coffees from LaheLahe. The coffees were excellent. If you enjoy a good cup of coffee with regional flair, give them a try.

Over the weekend, they were at the A.A. Stagg Craft Show and featured coffees from numerous countries. My favorite of this weekend's group was the Sumatra Mandheling Peaberry. It is a Dark-Medium Roast with a full flavor, but not harsh at all. Quite a nice cup to start the day, or continue the day, or even finish a day.

Stop by their site and ask them about the new batch of Columbian Coffee they just roasted. There is currently quite a story to go with it.

Enjoy...

Honey and Soy Glazed Salmon

2010-03-12T12:44:00.000-06:00

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 6-ounce salmon fillets

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. Place salmon on a medium grill and brush glaze onto salmon. Cook until done. Transfer salmon to 2 plates. Add remaining glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Guenther House Coffee

2010-03-02T16:33:00.000-06:00

Recently, my wife was in San Antonio, TX. At that time she had the opportunity to visit Guenther House and bring home some of their coffee.

The coffee was a very lightly roasted Guatemalan coffee. The coffee was very low in bitterness and a very nice aroma. A nice mild and enjoyable flavor. They also sell it in their online store.

Rough winter weather driving produce prices higher...

2010-02-25T16:15:00.000-06:00

As we all watch the weather this winter, what a lot of people have failed to realize is the effect these conditions will have on the produce that was being grown in the warm weather climates that recently suffered snow and cold conditions on these crops.

The damage that was imposed on these crops is beginning to be felt at your local grocers. Prices are going up and possibly quality of the produce being offered is less than we would normally expect. Imported tomatoes are more often not as juicy or it is possible they could come in colors we would not normally expect.

You may begin to see veggies unavailable at restaurants as a way to keep prices from getting out of hand. Here is an article from ABC News that elaborates on the problems that we could expect.

Spaghetti Pie

2010-02-23T09:21:00.000-06:00

This is aa recipe for a nice meatless meal. You can add meat to it if you should desire to add cooked sausage, hamburger, ground turkey, pepperoni or similar. Be creative.

Ingredients
1 lb pasta - spaghetti or similar
1 container low fat cottage cheese
1 can tomato sauce
1 can diced tomatoes
2 eggs
1/2 cup shredded mozzarella cheese
garlic powder
oregano

Cook and drain the pasta. Place into a large casserole dish. Beat the 2 eggs and pour them over the noodles to bind them together during baking. Spread the cottage cheese over the noodles. Mix the tomatoes and tomato sauce. Season to taste with the garlic posder and oregano. Spread the tomato mixture over the cottage cheese.

Place into a preheated oven at 350 degrees for 30 minutes. At 30 minutes, place the mozzarella cheese atop the casserole and sprinkle some additional oregano on top. Continue baking for another 30 minutes or until the cheese is melted. Remove from the oven and serve in slices like a pie.

Feastival

2010-02-19T19:28:00.000-06:00

This past week, I had the opportunity to participate in an event at the Copernicus Center in Chicago that was called The Feastival. The event featured a cooking demonstration by Chef Michael Niksic where he featured a demonstration on how to prepare Drunken Kielbasa.

Ingredients:
1 cup chili sauce
1 cup bourbon
1 cup brown sugar, packed
2 pounds sliced kielbassa sausage

Mix first three ingredients together. Pour over thinly sliced sausage in casserole dish. Bake at 300 F, 2-3 hr., until slices are glazed and sauce has thickened. Can also be done in a crock pot.

Refried Beans

2010-02-12T10:08:00.000-06:00

I have often used canned beans to get quick and easy refried beans. Over the weekend, I took the opportunity to try to make my own from scratch. Here is what I did.

Ingredients

1lb pinto beans
1 small can diced chili peppers drained - can use jalapenos or fresh peppers if you prefer
3 cloves diced garlic
1 can chicken broth

Wash and drain the pinto beans. Put the beans into a pot of water and simmer them until tender stirring occasionally. When the beans have softened, drain the beans and place back into the pan. Place the remaining ingredients into the pot and continue to simmer for about an hour to cook down some of the liquid, but do not eliminate all of it.

At the end of the hour, place the mixture into a food processor and pulse them until you have the desired consistency. Serve and enjoy.

Nachos Grande

2010-02-10T11:24:00.000-06:00

Nachos for everyone? Very easy and something that everyone can enjoy. These nachos are cooked in a large casserole dish and served with a spoon to smaller portions.

Ingredients:

1 bag Nacho Chips
1 lb hot Italian Sausage
Refried Beans
1 lb Shredded Cheese (Mexican blend or Colby Jack work fine)
Jalapeno Slices
sliced olives
Diced Tomatoes
Sour Cream
Salsa

In a large casserole dish, layer chips, sausage, beans, cheese and jalapenos. Repeat this with another layer of the same.

Place the dish into a preheated oven for 8-10 minutes or until the cheese is melted. Spoon onto smaller plates and garnish with olives, tomatoes, sour cream, salsa, guacamole or whatever other ingredients you might enjoy.

Pesto - What is it?

2010-02-01T10:05:00.000-06:00

Pesto, what is it? Traditionally pesto is a mixture of crushed basil, pine nuts, olive oil and cheese made with a pestle and mortar. It may contain garlic or limited other ingredients, but not a lot of variation.

According to Wikipedia, the definition for pesto is a little more broad based. It says "Pesto is a generic term for anything which is made by pounding and there are various other Pestos, some traditional, some modern."

While basil is the most typical ingredient used, other ingredients are also used to form the base as well. Roasted peppers, sun dried tomatoes as well as other herbs are often used to make pesto.

We have also seen the way pesto at home has changed as well. We often see the food processor used as opposed to the more traditional mortar and pestle. It does not get the same texture, but can quickly create the paste that is desired.

Pesto is most often used to flavor pasta, but don't stop there. Try it as a flavoring for meats. Use it as a spread on your favorite breads or crackers. With the expanded definition, we now are finding expanded uses as well.

Let me know how you use your pesto.

Steamed Butterfly Shrimp with Asparagus and Rice

2010-01-29T16:03:00.000-06:00

Once again I chose to try a recipe for our rice cooker. Simple, quick and easy recipes are always a hit.

Ingredients:

1 lb butterflied shrimp
1 lb asparagus
3/4 cup uncooked rice
1/4 tsp dried chili powder
Old Bay Seasoning

Place the rice and chili powder into the rice cooker. Season the shrimp with Old Bay seasoning. Place the shrimp into the basket along with the asparagus spears. Cook until the rice is done.

Enjoy~

Bourbon Glazed Salmon

2010-01-22T18:29:00.000-06:00

Bourbon Glazed Salmon

This recipe was made in a rice cooker. If you have not considered one, it might be something you'd like to look into.

Ingredients:

2 tbsp brown sugar
2 tbsp soy sauce
2 cloves chopped garlic
1/4 tsp ground black pepper
1/4 tsp sea salt
1 tsp habanero hot sauce
1/4 cup bourbon

2 salmon fillets (salmon steaks would be ok)
2 small zucchini squash
2 cups rice

Combine the first 6 ingredients and whisk together. Add in the bourbon. Place fillets into a shallow pan to marinate for 2-3 hours if possible. Slice the zucchini and add into the marinade.

Ad the rice into the rice maker and then in the basket above, place the fillets and zucchini into the basket. Drizzle the remaining marinade onto the zucchini and salmon. Much of it will drain into the rice and flavor the rice as well. Cook until the rice is complete and serve.

Swordfish Fillets

2010-01-06T18:09:00.000-06:00

Last night we cooked swordfish fillets in our rice cooker along with white rice and steamed carrots. We used a simple marinade for the fillets and carried the flavor over to the rice by adding the unused rice before the cooking began.

1/8 cup lime juice
1/8 cup lemon juice
1/8 cup olive oil
1/8 cup habanero hot sauce

Mix the ingredients and pour over fillets to coat. Turn the fillets once and add some black pepper onto them.

Place the fillets onto your rice cooker and place remaining marinade into rice and water before cooking. Follow your rice cooker's directions and enjoy!

Baked Ham

2009-12-28T11:16:00.000-06:00

I made this ham for our Christmas Day Buffet. It was very tender and literally falling off the bone when we served it.

I used an injection marinade made from apple juice, garlic powder, ground black pepper and ground red pepper.

When placing the ham into the roaster bone down, I poured 2 cups of apple juice into the bottom of the roaster. I then sliced about 1/4 inch deep into the back of the ham into squares about 1 1/2 inch wide.

Next I poured a Sweet Apple Honey Mustard Dressing onto the ham for my glaze. I placed the ham into a preheated 350 degree oven and baked until the covered ham in to bake. I basted it once and continued to cook it until it reached an internal temperature of 180 degrees.

Let it rest before carving and serve.

Mistletoe Martini

2009-12-21T13:29:00.000-06:00

This is an excellent recipe for a nice holiday martini.

Ingredients:

1 1/2 oz vodka
1 1/2 oz Midori Melon Liqueur
1 1/2 oz Grenadine

Mix ingredients in a shaker with ice. Pour into glass. The red grenadine will separate from the rest and you will have a green and red layered martini to serve your guests.

Salsa Bread

2009-12-16T16:34:00.002-06:00

Here's a quick and easy appetizer idea.

Ingredients:

1 tube of Pillsbury Grands
8 oz salsa

Separate the biscuits and cut each one into 9 pieces with 2 slices across and 2 lengthwise. Pour salsa into a bowl and add the biscuit pieces. Thoroughly coat the pieces with the salsa and pour them and any additional salsa into a greased bundt pan. Bake 35 minutes at 350 degrees. Wait 10 minutes and remove from the pan.

Serve and enjoy!

A Special Thank you for our Troops

2009-12-08T14:03:00.001-06:00

Dad's Roadhouse

Jalapeno Confetti Dip

2009-12-07T17:48:00.000-06:00

Try this for something new during the Holiday Season
Ingredients:

1 8 oz cream cheese (softened)
1/3 cup candied jalapenos (chopped)
2 tbsp diced pimentos

Combine ingredients until blended. Chill and serve over crackers or cocktail rye bread.

Apricot Pork Roast

2009-12-01T09:58:00.000-06:00

www.armadillopepper.com

Apricot Pork Roast

Ingredients:

3-5 pound pork roast

1 can apricot halves

1 jar apricot habanero jelly

salt

black pepper

Slice the pork roast from side to side about 3/4 of the way across. Open the roast and lightly salt and pepper the inside of the roast. Place apricot halves into the roast and spoon over some apricot habanero jelly. Close the roast and tie it shut with butcher’s string. Place it onto a medium heat grill and liberally spoon on some of the additional jelly. Continue to apply additional jelly to throughout cooking.

Serve with additional jelly on the side.

If you do not have a favorite Apricot Habanero Jelly, check out Armadillopepper.com

Brie with Kahlua and Nuts

2009-11-18T09:17:00.000-06:00

Here's a nice appetizer for your Thanksgiving Dinner.

1/3 c. nuts, chopped (pecans or walnuts)

1/2 tsp. vanilla

1/4 c. Kahlua

3 tbsp. brown sugar

1 14-oz. round Brie

Combine first 4 ingredients

Place Brie in shallow baking dish, cover with mixture.
Bake at 325º for 8-10 minutes.
Serve with crackers

Here is a fun idea for your fall get together

2009-11-11T09:17:00.001-06:00

We were recently out for the day and had the opportunity to visit the Illinois River Winery in Marseilles, IL. The tasting room was open and we decided to take the opportunity to sample some of the offerings. We were not disappointed.

We had the chance to go through our tasting with Greg, the owner of the winery. If anyone knows the wines it is him. He made some suggestions and was willing to discuss any of the wines. We had a number of favorites but I am going to discuss one in particular that would make a great addition to your Thanksgiving feast.

The wine I am talking about is their Hallowine. It is an apple based wine spiced with cinnamon, nutmeg etc. It is served warm to hot and is absolutely divine. It retails for $14.00 per bottle and is well worth the price. A great wine to serve before or after dinner.

There is a similar wine which is called Chateau St. Nik which is also an apple wine, but is spiced differently. It contains a more cloves. Also a very nice wine.

This is a local winery who has a number of great offerings. As opposed to picking something nondescript from your local grocer, go a bit further and pick up something special for your special occasion.

If you have a favorite winery, post a comment to let us know about it.

Holiday Gift Idea

2009-11-05T19:36:00.002-06:00

With the Holidays coming soon, it is always a great idea to plan ahead for the best gifts. Food is always one of the best gifts you can give. Food is personal and shows that you thought about the person that is receiving the gift.

This season, we have come up with a gift that can either be wrapped or mailed. It can be customized to your needs and goes anywhere just fine.

The box shown above retails for $26.00 and contains 3 high quality products that make great gifts by themselves. When combined together, they make a gift that shows that you thought the gift through. You didn't just pick it up at the checkout line of the big box mart.

November Contest for a $5.00 Gift Certificate

2009-11-03T15:24:00.005-06:00

How to Enter:

·     Enter a post on our guestbook at dadsroadhouse.com
or
·     Follow us on twitter & send us a tweet @ twitter.com/dadsroadhouse
or
·     Become a fan of & leave a comment Dads Roadhouse on Facebook

There will be one lucky winner drawn from the entries on December 1, 2009!

National Deviled Egg Day

2009-11-02T10:56:00.002-06:00

Today is National Deviled Egg Day. It is a simple treat that we all make, but again, there are regional deviations as well as personal preferences to make them good. Below is a recipe that might be a little bit different than you are used to. Feel free to share your recipe below.

6 Hard Boiled Eggs
1/2 tsp salt
1/4 tsp pepper
1/2 dry mustard
3 tbsp mayonnaise
1/2 tsp red wine vinegar
paprika

Peel the eggs and cut in half lengthwise. Remove the yolks and place into a small bowl. Mash the yolks with a fork adding the salt, pepper, mustard, mayonnaise and vinegar. Mix well

Mound the yolk mixture into the egg-whites and add a bit of paprika to the top of the eggs right before serving.

For a variation, add 1 tbsp horseradish or your favorite hot sauce to the yolk mixture.

Free Betty Crocker Potatoe Samples

2009-10-29T17:51:00.001-05:00

Click here for your free sample of Betty Crocker Potatoes.

You can either choose Au Gratin or Garlic Mashed Potatoes. You will have to agree to receive their newsletter to get the potatoes, but that's it!

Homemade Bread - the easy way...

2009-10-29T15:16:00.002-05:00

With autumn coming quickly to the mid-west, temperatures begin to fall outside. Soup and bread become a good and hearty meal for either lunch or dinner. When you get that urge, here is a recipe that will let you make a loaf of bread in about an hour.

Ingredients:

3 cups self rising flour
12 ounces beer
3 tbsp sugar
1/2 cup butter

Preheat the oven to 350 degrees. Mix sugar and flour together. Add beer and continue to mix until it is a wet and sticky consistency. Put the dough mixture into a well greased 9x5 loaf pan and distribute evenly throughout the pan. No need to push the dough into the corners. Melt the butter and pour over the top of the dough. Place the pan into the oven and let bake for about 60 minutes. Stick a toothpick into the loaf to see if it comes out clean. If it does, it is done.

For a variation of the recipe, don't be afraid to add your own combination of herbs or spices to the bread. Try it with either a light color or darker color beer such as a stout. Let me know your favorite variation of the bread recipe.

Enjoy~

"Local" Artisans

2009-10-23T11:45:00.002-05:00

Artisan, what does the word artisan mean? According to dictionary.com, as a noun, it means a person skilled in an applied art; a craftsperson. Why is that important?

In this time of our economy, it is a very important term. We all have a variety of local artisans that provide us with a variety of products and services which are often superior to those of the Big Box Stores. The quality that we should all expect, but often settle for something else

With the holiday season approaching, take a few moments and consider the opportunities you might have around you who could indeed provide you with craftsperson type work in their field. It might cost a few cents or maybe even a few dollars more, but I would imagine that in most cases, you will get a much better value for your hard earned money. Keep in mind that if cheaper was always better, we'd all be driving Yugo's right now.

Over the next few weeks, I am going to explore some "Local" Artisans and the products and services they offer with the idea of promoting the high quality they provide and often times the higher level of service that you don't typically get at the mall stores.

If you know of someone in your area that would fit the description, please feel free to have them get in touch with me via a comment here, or via email at Larry@dadsroadhouse.com . I would love to meet them and learn about their specialty and how they do it.

Check back soon to meet a few of my local favorites and why they are some of my favorites.

Dad's Roadhouse: Spicy Salsa Chicken

2009-10-22T11:35:00.000-05:00

Dad's Roadhouse: Spicy Salsa Chicken

Spicy Salsa Chicken

2009-10-22T11:27:00.002-05:00

If you'd like to spice up your chicken this weekend, try this...

Lightly salt and pepper your boneless chicken breasts. Grill or broil them as usual on one side. Flip them over and take a spoonful of your favorite salsa and slather it over the top to let it cook in.

Serve with rice and veggies for a quick and simple meal.

A Great Fall Salad

2009-10-20T08:27:00.004-05:00

Romaine lettuce
1/2 cub Gorgonzola cheese crumbles
1 Apple cored and cubed into small pieces
1/2 cup chopped walnuts
Dads Roadhouse Sweet Apple Honey Mustard Dressing (to taste)

Mix the ingredients with the dressing and serve. It makes for a great fall salad.

What do you put into your Chili?

2009-10-13T14:27:00.002-05:00

Today is the day for the first batch of chili for the season. Luckily, today I have a variety of peppers on hand to make it a nice batch. I am not sure that I ever make the same chili twice, but they all seem to turn out well. I was just wondering what do you put into your chili to make it special?

Today's Chili:

2 lbs ground beef
5 cloves of garlic - minced
1 small white onion - chopped
2 poblano peppers
2 jalapeno peppers
1 sweet red pepper
2 Hungarian wax peppers
2 cans tomato sauce
1 can stewed tomatoes
1 can hot chili beans
1/2 cup water

Brown the beef along with the onions and garlic. Add the water along with the chopped peppers. Add the remaining ingredients and simmer long and slow to let the flavors blend. Season to taste with salt, pepper and your favorite habanero pepper sauce. Top with shredded cheese or sour cream if you like.

Enjoy!

Stovetop Sauerkraut

2009-10-09T09:38:00.004-05:00

With the weather turning colder here in the midwest, we tend to have a time where veggies come in from the garden in abundance whether they are ready or not. This weekend they are talking about frost and snow.

We have that abundance with cabbage currently and last night I turned some of it into Stovetop Sauerkraut.

Ingredients:

1/4 cup vegetable oil - Olive oil would work as well
1 cup water
1/4 cup red wine vinegar
1 3/4 cups white vinegar
1/4 cup granulated sugar
3 cloves garlic - peeled and diced
1 tsp whole mustard seeds
1 cabbage shredded like sauerkraut
salt
pepper

In a Dutch oven, add the oil, water, vinegar and sugar over a medium heat until the sugar dissolves. Add the mustard seeds and garlic to the liquids and stir. Add the cabbage and continue to cook until the cabbage is soft and the liquid reduces. Add salt and pepper to taste.

Optional is adding 3-4 slices of chopped bacon at the time you add the mustard seeds and garlic.

Enjoy~

Something new in the store...

2009-10-08T17:33:00.004-05:00

We are pleased to announce the arrival of 2 new salad dressings to our line. The first is a Red Raspberry Vinaigrette and the second is a Sweet Apple Honey Mustard Dressing. Both will make a nice addition to our line.

Chicken Burgers with Olives and Feta Cheese

2009-10-07T12:02:00.006-05:00

If you haven't been to a good meat market recently, it might just be time to take a trip over there. We have a favorite that is not too close to home, but they always have something fun to try.

Last night, I had the opportunity to grill up some Chicken Burgers with Olives and Feta Cheese. It is a lot lighter than a normal hamburger and makes a nice quick dinner as well.

Be sure to support your local meat markets so they can be there for you. Also, don't be afraid to ask them for ideas and suggestions while you are there. You may be surprised what they can do.

Gourmet?

2009-10-06T10:17:00.002-05:00

Gourmet is a word we hear all of the time. It is thrown around with almost any meal or dish that takes actual preparation or possibly does not come out of a box. May it be just a little bit overused?

I went to and looked it up online and here is the definition at dictionary.com:

–noun

1.	a connoisseur of fine food and drink; epicure.

–adjective

2.	of or characteristic of a gourmet, esp. in involving or purporting to involve high-quality or exotic ingredients and skilled preparation: gourmet meals; gourmet cooking.

3.	elaborately equipped for the preparation of fancy, specialized, or exotic meals: a gourmet kitchen.

I was indeed surprised to see the word "purporting" in the definition and I guess that would answer my question. As long as people imply that it is high quality or full of exotic ingredients, then they are ok to use the phrase and they would be correct to use it.

It does indeed seem to leave a lot of room for interpretation.

Our Sweet and Hot Chicken Wings Chosen as a Winner!

2009-10-06T09:33:00.002-05:00

We know how to make great wings around here. Another example is being selected as a featured recipe in the Armadillo Pepper Recipe of the month contest.

If you need an idea for the big game or any other time, ask for suggestions.

Lots of tomatoes and nothing to do?

2009-10-05T07:30:00.002-05:00

If you live in the Midwest, you know that it is the time of the year that as the temperature falls, you may indeed have a lot of tomatoes come in off the vine as opposed to letting them freeze. Here is a quick and easy recipe for a pasta dish that will help to put a few of those to good use.

Ingredients:

1 cup diced tomatoes
1 pound pasta - spaghetti works fine
2 cloves minced garlic
Olive oil
Basil to taste - use fresh if you have it
Salt
Pepper

In a skillet, heat some olive oil over a medium high heat. Add the garlic and then the tomatoes. Salt and pepper them lightly while stirring. Add the basil when the tomatoes begin to break down and there is liquid in the pan. Continue to lightly stir the mixture to keep it from sticking.

After about 5 minutes you will see the tomatoes start to break down a bit and the misture will have a smoother texture. You do not want to cook it down to a sauce. You do want to retain the tomato chunks as they are. When pleased with the consistency, pour over cooked pasta, mix and serve. It can make a great meal with a salad or add a chicken breast to it for another variation.

Enjoy!