Cooking for Dads by Rob Barrett

Farewell to Steve Jobs, rest in peace

2011-10-05T22:03:00.000-07:00

My life and careers would have been so different without Steve.

Rice Crispie Opera - How to make Rice Crispie Treats

2011-08-13T22:27:00.000-07:00

Here's the written recipe:

In a large bowl measure out 6 cups rice crispies

In a large pan melt 1/2 stick of butter over low heat,
Once melted add 10 ounces of miniature marshmellows
Stir until melted.
Add 3 large spoonfuls of peanut butter.
Stir until melted.
Turn off the heat.
Add the Rice Crispies.
Add 1/2 cup semi-sweet chocolate morsels (chocolate chips)
Stir until coated.
Put in a 9 by 12 pan.
Use wax paper to spread.
Let cool
cut and serve and eat and smile.

Cook well it's worth it.
Rob Barrett
www.cookingfordads.net

Rising Sun Quick Flatbread with pesto, bacon, tomatoes and basil.

2011-07-29T22:15:00.000-07:00

The Sun is our friend. She gives us tans, life, warmth and helps our bread to rise. Here's how to make rising sun quick flatbread. Grill it and add traditional pizza toppings or do a pesto one like I did. (you can learn more by watching the Upside down pizza video)

Start with the dough.

Rob's rising sun quick bread

dough ingredients:

2 cups flour

1 spoonful salt

2 spoonfuls sugar

1 spoonful yeast

1 spoonful olive oil

3/4 cups water

Toppings

Pesto (click here to see how to make pesto)

shredded cheese

bacon

sliced tomatoes

basil leaves

Mix together ingredients for dough, stirring with a fork.

Knead for a couple minutes, adding flour as needed to keep from sticking to your hands.

Cover cookie sheet with parchment paper.

Place dough in middle of paper and roll dough out until 1/4 inch thick.

Brush with olive oil or butter until completely covered.

Set in direct sun for 30 minutes to an hour.

Let rise for 30-60 minutes.

Dough should double or triple in height. Roll back in to a ball and cut in half.

Clean, brush and oil grill.

Heat grill to 300 degrees.

Grill bacon, one minute each side.

Roll both dough pieces into 1/4" thick rounds. They don't have to be perfect.

Lay one piece of rolled out dough on grill. Cook for 1-2 minutes or until grill marks appear.

Flip over and immediately with sprinkle cheese. Close lid and grill for 1 minute more, making sure bottom doesn't burn.

Add pesto and spread.

Add tomatoes, basil and bacon.

remove from grill and cut into small pieces.

Serve to hungry family.

Repeat with other dough.

Serve hot and enjoy.

cook well.

Rob Barrett

CFDs

1 steak 3 people, how to stretch a steak for 3 people with balsamic and naan

2011-07-24T20:03:00.000-07:00

3 people one strip steak, what's one to do.

First spiral cut the steak into one long strip. Place in bag with a little olive oil and 3 or 4 spoonfuls or balsamic vinegar. Mix it around and place it in the refrigerator for at least 30 minutes.

Heat your grill to 400 degrees and grill long strip, turning once, about 2 minutes a side or less.

Cut into small pieces and place aside.

Place naan bread (Costco) on grill for 1 minute a side or until warm

Remove and spread with ranch dressing

Add the steak pieces

Then some tomatoes, these are purple tomatoes but you can use whatever king you'd like.

Add a little corn relish. (Recipe at bottom.)

fold over, eat and enjoy, It should be enough for almost 4 sandwiches of goodness.

Cook well and have a great summer,

Rob

www.youtube.com/cookingfordads

Here's our favorite Corn Salad recipe (inspired by the Barefoot Contessa's version)

in a large bowl combine:

4 cups of frozen corn niblets
1/2 cup small-diced red onion
4 spoonfuls cider vinegar
4 spoonfuls olive oil
1/2 spoonful coarse kosher salt
1/2 spoonful freshly ground black pepper
When ready to serve, add the basil, toss and serve.
1/2 cup chopped fresh basil leaves

Rob Barrett

Cheetos, coconut and beer batter fish, fresh fish ideas for the cabin

2011-07-21T06:19:00.000-07:00

Here are some fun ideas for cooking fresh fish.

Lemon Steak, using lemon juice to tenderize your steak

2011-07-16T11:41:00.000-07:00

Here's a great way to tenderize your steak and give it a little zip without making it taste lemony. Try it and let me know what you think. I really like these chuck eye steaks when you can find them. Make sure it's a chuck eye and not a chuck steak, big difference.

cook well,
Rob Barrett
Cooking for Dads

How to make a hamburger - props, pears, and peanut butter

2011-06-30T21:20:00.000-07:00

Hamburger with lemon marinade.

For every pound of hamburger add the juice of one lemon, Combine with fingers and et aside for 15-20 minutes. The juice tenderizes the meat without leaving a lemony taste.

Pear and jalapeno burger.

Heat grill and coat with olive oil.
Place a 1/3 inch lice of pear on grates, sprinkle with salt and pepper. Cook for 2-3 minutes or until grate marks appear. Flip over, add a slice of swiss cheese and thinly sliced jalapenos. Close grill lid and let is cook for 2-3 minutes. Place on top of cooked burger and serve hot.

cook well,
Rob Barrett
www.cookingfordads.net

Raspberry Mango Lemonade and other fun "seize the day" summer drinks

2011-06-10T16:40:00.000-07:00

Here are the written versions:

Cucumber Water:
1 gallon of water
1 lemon sliced
2 handfuls sliced cucumber
combine and store in the refrigerator,
Use within 2 days.

Fresh Limeade - (Lemonade):
1 large glass of water
add the juice of two small limes (1 large lemon) about 4 T
3 spoonfuls of sugar.
Stir until sugar is dissolved.
Add a piece of the rind and a handful of ice.
Drink and go "Ahhh!"

Barrett Special: (from our friends the Bains)
1 large glass filled 3/4 with Sparkling lemon water and ice.
Add a splash of cranberry juice
take a small piece of lime and rub tit around the rim of the glass
Squeeze in leftover lime juice and toss rind in glass.
Serve cold.

Strawberry Lemonade:
1/2 gallon of water
juice of 3 lemons 1/2 C
5 sp sugar
1 handful strawberries mashed
Place everything in large coffee press.
Squeeze down pulp.
Pour over ice and enjoy.

Raspberry Mango Lemonade (limeade):
In a large pitcher add 3/4 gallon cold water.
add 10 spoonfuls of sugar (about 3/4 cup) and stir until dissolved
In a medium bowl combine 1 small carton fresh raspberries (just over 1 cup), 1 cup fresh mango pieces and the juice of 6 lemons (almost 1 cup). Using a potato smasher or a big spoon, smash fruit until it forms a paste. Place a colander or strainer over another bowl and pour mixture into colander. Let the juice fall through. Use large spoon to smash down pulp to remove last bits of juice.
Pour juice mixture in to pitcher and stir to combine.
Add some lemon slices to pitcher.
Pour over ice to serve.

Cook well,
Rob Barrett
Cooking for Dads

Crispy Egg and Cheese Sandwich or How to Fry an Egg

2011-06-03T10:30:00.000-07:00

There are a couple keys to these sandwiches.

1. Get a good non-stick pan. Not having to add any oil or butter when frying an egg is a huge saving in the calorie area. I love my Anolon Advanced.

2. I've used quite a few different cheeses but this Kirkland Mexican mix really works well. You'll find that shredded cheese crisps up better than big pieces.

3. You can also do this with rolls or bread, but I really like these 100 calorie English Muffins.

Here's the Calorie Breakdown.
1 egg 70 calories
1 english muffin 100 calories
1 thin strip of bacon 40 calories
2 T of shredded cheese 80 calories
1/2 t of butter 30 calories
Total - 320 calories

Cook well and enjoy.

Rob Barrett
Cooking for Dads

Healthy Fast Food, a review of grilled Chicken Sandwiches at Burger King, McDonald's and Wendy's

2011-05-31T18:54:00.000-07:00

Eating healthy can be tough, but even more so when you're relegated to fast food. If you're able to bypass the Big Mac or Whopper, which grilled chicken sandwich should you get? We at Cooking for Dads set out to answer that age old question.

We narrowed the options down to the grilled chicken sandwiches at McDonald's, Burger King and Wendy's, the most nationally available chains. Both McDonald's and BK only have one option while Wendy's has 3. We chose the basic grilled chicken sandwich at each, with lettuce and tomatoes and accepted the way they served it to us. Here is the run down on the information for each sandwich.

The Review

Wendy's Grilled Chicken Sandwich - $4.60 - 370 calories

BK Tender Grill Chicken Sandwich - $4.60 - 470 calories

McDonald's Classic Grilled Chicken Sandwich -$4.19 - $420 calories

All of them come under the Big Mac as far as calories (576) so right off the bat you're ahead. Here is our take on their tastes by each component.

The Meat:

BK - Nicely seasoned and juicy, cooked just right. We like the char burns on the meat from the flame broiling.

McDonald's - Surprisingly bland. We were surprised there wasn't more sodium at least. The chicken was in dire need of seasoning.

Wendy's - The meat has nice texture but the seasoning is a little sweet, and there's a chemical after taste.

The Buns:
BK - Tougher than the rest but a nice taste. The Wendy's and McD's buns were much softer.

McDonald's - The best bun of the bunch with great texture and nice white bread taste - just like mom. The Classic McD's bun.

Wendy's - Again nice texture but really quite sweet. The is a lot of sugar in this bread.

Over all Sandwich:

BK - Well, you can tell from the picture which one we liked. The only one that's almost gone. The BK Sandwich was heads and shoulders above the others in over all taste as a sum of it's parts. The meat matched the bread and the crisp lettuce and juicy tomato, they all worked together in ensemble. We will definitely get this one instead of a Whopper.

McDonald's - Not a terrible sandwich, but definitely lacking in interest. We would have expected more McDonald's magic in this one. Definitely get the Big Mac. This one's not worth it.

Wendy's - I'm a big Wendy's fan, but this sandwich is not an option. The bread is sweet, the meat is sweet, the sandwich is way too sweet. (We like sweet things but this is just too much of it) Maybe if you got it without the sauce it would help, but I would stick to the burgers or the fried chicken here.

So that's it for healthy fast food for today.

Remember when possible, cook well.
Rob Barrett, Jr.
Cooking for Dads

Grilled Chicken Cordon Bleu with White Wine and Lemon Cream Sauce

2011-05-17T10:10:00.000-07:00

Grilled Chicken Cordon Bleu with White Wine and lemon Cream Sauce

for chicken:
2-4 thawed Chicken Breasts
honey
Dijon Mustard
salt and pepper
thinly sliced honey ham
sliced Swiss Cheese

Butterfly chicken breasts by slicing longways but not completely through (see video). Open up chicken breasts and sprinkle with salt and pepper. Place a small dollop of honey on each side of the breasts and spread with a knife. Do the same with the Dijon mustard. Place a small slice of Swiss cheese and a small slice of ham on each side of the breast and close breast by folding over. Place a toothpick to hold breast closed while cooking.

Grill over high heat (400 degrees) for 3-4 minutes a side or until completely cooked.

for white wine and lemon Cream Sauce
3 spoonfuls of white wine
1 inch of butter
the juice of one lemon
1 spoonful grated lemon peel (lemon zest)
1 spoonful finely chopped onion

Combine in pan and cook for 3-4 minutes over medium low heat until butter is melted, onions are softened and the combination starts to thicken slightly.

Add 1 cup heavy cream while stirring to combine. Continue to simmer for 3-4 minutes. don't let it boil.

Pour over chicken.

© 2011 Cooking for Dads

Cook well, it's worth it.

Rob Barrett
Cooking for Dads

Pecan Salmon for Mother's Day

2011-05-02T18:47:00.000-07:00

Ingredients:

1 1/2 lbs salmon filets
3 spoonfuls honey
1 inch butter
4 spoonfuls mustard
chopped pecans
bread crumbs
fresh parsley, chopped
salt and pepper
parchment paper

Directions:

In a small bowl combine: 3 spoonfuls of honey, 1 inch butter (melted), and 4 spoonfuls of Dijon mustard. Stir.

In another small bowl combine: small handful(1/4 cup) chopped pecans, small handful (1/4 cup) of bread crumbs, and 1 spoonful chopped parsley.

Sprinkle salmon with salt and pepper, place skins side down on a baking sheet with parchment paper, and brush with mustard and honey mixture on one side. Add a layer of pecan mixture and pat down. Bake at 450º for 10-15 minutes or until salmon is just cooked through (just firms up). Serve with couscous and broccoli.

How to cook an Easter Ham with Cheesy Scalloped Potatoes

2011-04-23T11:52:00.000-07:00

It couldn't be easier, have a great Easter everybody.

Cook well,
Rob Barrett
Cooking for Dads

Refreshing Limeade and Limeade Pops

2011-04-19T07:07:00.001-07:00

How to Make Bread Bowls, Bread Sticks and a Buttery Loaf

2011-04-13T08:37:00.000-07:00

for the written version click here

Easy French Dip sandwiches in under 5 minutes

2011-03-28T20:26:00.001-07:00

Trust me, you will really like these. Try 'em and let me know what you think.

Cook well,

Rob Barrett

Cooking for Dads

Rob's Buttery Pull-apart Bread

2011-03-23T15:30:00.000-07:00

This is one of my family's favorites. It pulls apart into lovely bits of goodness. I have no idea how it long it keeps as it immediately disappears once it comes out of the oven.

for the dough:

add one spoonful active dry yeast to 1/2 cup warm (105 degrees) water. Add a sprinkle of sugar and stir. Set aside for 5 minutes until foamy.

Add 1 spoonful salt and 2 spoonfuls sugar to 1/2 cup warm milk. Stir until disolved.

In a large bowl add 3 1/4 cups of flour, 2 spoonfuls olive oil, milk mixture and water mixture. Stir with a fork until combined. Place on counter and knead for 5 minutes, adding additional flour if dough sticks too much to hands.

Form it into a ball, place back in bowl, cover with a towel and set aside for at least 2 hours. Let it rise for up to 5 hours if possible.

Lightly flour counter top and place dough in the middle.

Roll out as thinly as possible. Cover with a think layer of butter, sprinkle with garlic salt, and add a small amount of parmesan cheese if desired.

Starting on one end roll dough into a tube.

Fold in thirds and smash down, slowly stretching it back to its original length.

Preheat the oven to 450. Place on baking sheet, put in the oven and lower temp to 350 degrees. Bake for 20 minutes or until golden brown. Serve hot.

For extra credit, once the dough is rolled up into a tube the first time, fold in half, and then in half again. Place back in bowl and let it rise for an additional hour. Repeat the process, roll out as thinly as possible, thinly coat with butter, garlic salt and parmesan and roll into a tube. Fold in half and slowly stretch back to its original length.

Cook well,

Rob Barrett

Cooking for Dads

© 2011 Cooking for Dads

Top Ten Kitchen Gadgets from the 2011 International Home and Housewares Show

2011-03-11T08:31:00.000-08:00

http://www.cookingfordads.net

Here are the top ten gadgets and products from this year's IHS in Chicago. I'll post the links to the products or if you know them post them in the comments.
It was a fun show and way too hard to pick just ten, so I included some more at the end. Enjoy, subscribe, comment and enjoy.

Microwave potato chip maker - http://www.mastrad.us (not available for a couple months)

Solar Grill - http://www.idcook.com/index.php

Retractable peeler - http://www.chefn.com

Quick Popsicle maker - http://www.zokuhome.com/

ISI soda maker - http://www.isinorthamerica.com/

Packit freezer bags - http://www.packit.com/

The Cookie Dipr - http://thedipr.com/

OXO hand mixer - http://www.oxo.com

Bodum grill - http://www.bodumusa.com

Stanley outdoor cooking set - http://www.stanley-pmi.com/

extras

Nordicware grill - http://www.nordicware.com/

Lekue Decorator - http://www.lekue.es/index.php

Roscan food storage - http://www.roscan.net/

DrawerDecor - http://www.drawerdecor.com/

Bartule - http://www.Bartule.com

Sensio CBLT Machine - http://www.sensioinc.com/

Gyro Bowl - https://www.buygyrobowl.com/

Lapper trays - https://www.imslappertrays.com/flare/next?rtag=lappertrays&

cook well,
Rob Barrett
Cooking for Dads

Top 10 tips for grilling after a long winters solstice

2011-02-19T18:58:00.000-08:00

1. Clean the grates, take them inside to the kitchen and give them a good cleaning. You can also put them in the oven and use the cleaning cycle. Start the season fresh.

2. Oil the grates. Take a paper towel and apply a liberal dose of oil to the grates before grilling. The cleaning probably removed some of the natural lubrication.

3. Buy a new brush, Your old one is probably really grody. New brushes are $3 at Rainbow.

4. Check your hoses. Turn the gas on at the tank first and listen for any leakage before opening up the burners. If you hear gas escaping but haven't opened up the burners, turn off the tank and replace your hoses.

5. Buy a meat thermometer. Make a deliberate effort to not over cook you rmeat this summer. Meat thermometers are $29 at the Kitchen Store in the Eden Prairie mall and really help take the guess work out of grilling meat. This especially helps with thicker cuts of meat. Chicken is the most likely to be over cooked. Remove chicken when the thickest part is at 165 degrees.

6. Whenever possible, try to use only fresh meat. Frozen steaks never get their texture back due to cellular damage from the freezing process. Buy steaks the day you need them and avoid freezing them. If you must freeze them be sure to squeeze out any air before placing the bags in the freezer.

7. But grown up salt - coarse kosher salt. The taste is much cleaner than iodized salt and do you really need more iodine?

8. Get a good pepper grinder. Most meats need nothing more than kosher salt and fresh ground pepper. Try one of the dual slat and pepper grinders from Chef'n.

9. Get some firewire. The flexible grilling utensils are great for marinating meat in.

http://www.firewiregrilling.com/

10.Learn at least one new recipe a month. Here's my favorite.

Rob's Flank Steak Marinade

1 - 1.5 lbs flank steak

1/2 C soy sauce (2/3 C)

1/2 C canola or vegetable oil

4 spoonsfuls molasses

2 spoonfuls fresh ginger

2 spoonfuls mustard

1 spoonful sugar

6 garlic cloves, chopped

Mix together all the ingredients. Marinate flank steak for up to 24 hours but at least 1 hour. Grill over high heat for 3 minutes each side. Let rest and then cut across the grain and on an angle.

Cook well, It's worth it.

Rob Barrett

Cooking for Dads

Grilling a Steak in MInnesota

2011-02-16T07:54:00.001-08:00

Grilling steak in a Minnesotan winter offers unique obstacles to overcome but there are principles that anyone can use for just normal grilling.

Eating Beautifully

2011-02-12T10:22:00.000-08:00

A couple years ago my wife was given a book by our friend Christy Hunt on how to live the Beautiful life. It's all about doing some small, special things that bring beauty to the world and to your life. While it is TOTALLY for women, I was thinking about it this morning and decided to have a fun breakfast for my wife and me. I'm always surprised how much the little things in life can make a big difference. Total cost was around $5 and it was worth every penny.

Happy Breakfast:

1 toasted fresh bagel

1 small package Morey's Lox

some spreadable Neufatel Cheese (like low fat cream cheese)

thinly sliced tomatoes and red onion

Enjoy

Valentine's Day Contest

2011-02-08T03:56:00.000-08:00

Make your favorite Cooking for Dads meal for Valentine's Day, send me a pic and you could win a brand new set of Anolon Advanced pans.

Crispy Rice Tortillas, Gluten Free

2011-02-04T05:58:00.000-08:00

These have a great crunch and texture as well as a nice roasted flavor.

How to Make Cream of Mushroom Soup

2011-01-31T20:40:00.000-08:00

This was for a Chef Challenge on a local TV Station. i didn't win. :-)

How to peel a pomegranate

2011-01-21T12:19:00.000-08:00

a song for 2010, top ten news stories of 2010

2010-12-29T16:16:00.000-08:00

How to make Ice Globe Luminaries

2010-12-23T21:24:00.000-08:00

Here’s how to make these cool candle lit ice globes.

1. Live in MN or somewhere unreasonably cold.

2. Get some 12″ balloons and fill them with water. Put them out on the deck to freeze.

usually takes 2 nights to freeze completely

I had better luck putting them on a hard surface than in the snow. The snow gives it a little rounder shape but also insulates the bottom part, making the freeing uneven.

3. Peel off the balloon. Take a drill and a 1″ bit and drill one hole straight down the middle. Then place the edge of the bit on the edge of the whole and mover around the edges widening the hole. (See video)

Drill out the hole

4. Use a propane torch to melt away the scratches or other scuff marks on the outside and in the hole.

use a propane torch to smooth the surface

5. Lite a candle and put it in the globe for guaranteed winter fun. Use small candles without a metal base rather than tea lights. The metal tends to melt the globe and make the hole longer or completely through.

be a light in the darkness

Here’s a rough vlog on how to do it.

Take pictures of your globes and send them to PR@cookingfordads.net.

Have a great winter. In 4 more days the nights get shorter and the days longer!!

Rob Barrett, Jr.

Grilled Meatballs, chewy balls of goodness

2010-11-11T09:27:00.000-08:00

Johnsonville contest and prizes, Big prizes!

2010-07-14T22:26:00.001-07:00

As many of you know, last summer we had a brat tasting contest and Johnsonville won. This summer they are doing a fun promotion where you can play an online game or submit a video and win some of the $30,000 in prizes and give aways. All you have to do is register and play the game to be entered in the drawing for the prizes. Just go to

http://www.shareyourville.com/

Before July 20th, register and play.

For my Cooking for Dads friends they’ve offered up a secret word.

This Week’s Johnsonville GRILLVILLE Secret Code Word is – Brats.

So enjoy, win some prizes, and grill well.

Rob Barrett

Cooking for Dads

No-bake Fresh Cherry Pie

2010-05-29T08:58:00.001-07:00

Just tried this one yesterday and it is really refreshing. I’m not a big fan of normal cherry pie, cooked cherries or especially cherry flavoring. But we were really pounding some fresh cherries the other day and I found myself thinking, why can’t we make a pie that tastes like this. So off to the store.

Here’s how you make it. It couldn’t be easier.

Buy one ready made keebler graham cracker crust.

Slice in half and remove the pitt from 3 cups of fresh cherries. Cut around the pit with a knife, like you’re cutting the cherry in half, and use a spoon to remove the pit. Place in a medium bowl and sprinkle with a spoonful of sugar then stir to coat.

In a small bowl add 1 cup Daisy sour cream, 1/3 a block of Philadelphia Cream Cheese (softened in the microwave if necessary.) 1/3 cup sugar, 1 spoonful vanilla, and a pinch of salt. Stir to combine.

Add sour cream mixture to cherries, stir to combine and then pour into pie crust. Refrigerate for at least 2 hours.

Slice and enjoy.

We found it really refreshing and I think it captured the essence of those fresh cherries.

Try it and let me know what you think.

Cook well,

Rob Barrett, Jr.

www.cookingfordads.net

What's for dinner, 5/28/10 - Super Target

2010-05-28T08:02:00.001-07:00

Open Face Chicken Sandwich on Archer Farms 3 Cheese Semolina Bread with Fresh Mozzarella and hidden Spinach.

It’s a great way to get some spinach into your kids without them knowing.

Just head down to your local Super Target. The whole thing takes 15 minutes or less from start to finish. Cost $12

Here’s what you need:

1 loaf semolina 3 cheese bread (it’s really good), 8 Chicken tenders, Roasted garlic butter (by the meats), spinach, tomatoes (optional), 1 small ball fresh mozzarella

Here’s what you get.

First fry (or grill) your chicken tenders with a little olive oil, salt and pepper,

Then slice your 3 cheese semolina bread in half, add a little Roasted Garlic Butter and toast under the broiler for 30 seconds, until just browned.

Add a thin layer of spinach ( the kids won’t know)

Add your chicken

Add some tomatoes (optional)

Slice your mozzarella

and add to sandwich.

Put under broiler for 30 seconds or until just brown.

Slice and enjoy!

Rob Barrett, Jr.

Cooking for Dads

612-305-1011

www.youtube.com/cookingfordads

www.cookingfordads.net

Mango Pasta with Turkey Sausage and Cilantro

2010-05-03T19:15:00.001-07:00

Some thing new if you’re looking.

Mango Pasta with Turkey Sausage and Cilantro

1 box Barilla Pasta Shells

1 lb Jennie-O turkey sausage

1 ripe mango, peeled and cut in small pieces

1 1/2 cup pasta sauce

1/4 cup half and half

2 handfuls (1/2 cup) chopped red onion

1/4 cup cilantro chopped.

salt and pepper

olive oil

Cook the turkey sausage, chopping it into small pieces.

Cook pasta shells, reserving 1/4 cup of the water from the pasta.

In a large frying pan, fry the onion with a little olive oil over high heat. After about 3 minutes add choped mango and fry for about 30 seconds stirring constantly. Add turkey, stir and remove.

Combine 1 1/4 cup pasta sauce, 1/4 cup pasta water and 1/4 cup half and half.

Place shells in large bowl, pour sauce over noodles, pour sausage and mango combination over sauce. Sprinkle with cilantro. Stir and serve.

(in our family my wife doesn’t like cilantro so we keep that off and use it as a condiment for the people who want it.)

© 2010 Cooking for Dads

making money

2010-05-03T05:00:00.001-07:00

Sorry for the quietness of the posting, I've been getting paid to do it here.

http://blogs.citypages.com/food/rob_barrett/

Which has been nice.

Stay in touch and cook well.

Rob B

Burger King vs. McDonald's vs. Subway - Breakfast Sandwich Show Down

2010-04-08T10:02:00.000-07:00

There's a war a brewin' and it's not in the middle east.

It's in the USA and it's over your breakfast buck. Recently BK has touted stealing the recipe for the Sausage McMuffin with Egg from McD's, saying it's not original but it's a buck. (McD's has price matched although that is not reflected on the menu.) Subway has entered the breakfast sandwich fray as well with both muffin and flat bread breakfast sandwiches.

So who's winning? Who will be king of the hill for your fast food breakfast buck.

Recently our esteemed panel of judges headed out in my jeep for a Muffin Sandwich throw down. We ordered sausage, egg and cheese version at each place 2 sandwiches, one for eating hot and fresh at the drive in window and another for dissecting at home. While it was a close call, there were significant differences.

Winner - BK Breakfast Muffin sandwich. Best over all taste and best sausage. $1.00 Nutritional info coming.

Close second - Sausage McMuffin with Egg. Slightly buttery aftertaste with strange egg texture pushed it in to second. $1.00 (currently) 450 calories, 27 g fat.

Last place - Subway Egg Muffin Sandwich with Sausage. Not a lot to like and the most expensive. $2.45 nutritional info coming

The differences between the firs two were in the sausage and egg. Everyone liked the sausage in the BK sandwich better and while the egg in the McMuffin tasted more like an egg, there is always a unnatural rubberiness to those McDonald's egg circles. The muffins were very similar with McDonald's doing the best job of toasting it. They get a small amount of brown right around the edge. It gives it a nice crunch.

The Subway sandwich was much more greasy and had much less taste. To be honest it would have fared better if we had added the veggies but that wouldn't have been fair. The egg part was the least flavorful of the three. Unlike their other sandwiches, they don't make the bread fresh on premises.

The egg parts are all from different origins. While they all claim to use real eggs, the McDonald's and Subway sandwiches both get the egg part delivered by truck twice a week. The BK people cook up the egg fresh on premises and we thought that came through, although they use an egg mixture they get from corporate.

So enjoy that BK sandwich while it lasts. Actually make one at home.

New Gadgets from the Chicago Home and Housewares Show

2010-03-26T06:18:00.000-07:00

Cool new kitchen gadgets from the Chicago Home and Housewares show. Check them out.

Tuna Nachos, Need I Say More

2010-02-17T06:07:00.000-08:00

Sometimes I get strange ideas.

Normally, my wife just shakes her head but I've had enough lucky hits that she's started to just say,"Go ahead, you never know."

So I had this idea for Tuna Nachos and also Tuna Pizza. I mean, what's the worst thing that can happen. (see previous 46 posts)

First I made some normal nachos for my eldest daughter who doesn't like seafood, and also in case the tuna ones are gross.

Pile o chips.

Melt some cheese under the broiler with the plate on the middle rack. Careful, it's hot.

Add left over sloopy joe meat or any kind of meat or chili. Put back under broiler for about a minute to heat up the meat.

Remove and add vegetables and salsa. Yum.

I recently found these Frontera chips that I really like. They are great for nachos, just a little thicker than normal chips.

Now do the same thing with Tuna.

Pile 'o Nachos

Add just a little cheese, include some fresh mozzarella, melt under broiler for a minute or so.

Now add sliced tuna (salt and pepper) and Tzatziki sauce. (Greek sauce from Costco)

Place back under broiler until tuna just starts to brown (about 30 seconds).

You want the under sides still raw if possible.

Add some pomegranate seeds serve. Yum.

We also did a tuna pizza that wasn't as successful.

Pizza dough with olive oil, green onions, fresh mozarella cheese, cook for 6 minutes or until just browned. Add tuna and Tzatziki sauce and place under the broiler until the tuna just turns, about 30 sec. Add some Pomegranate seeds.

Serve hot. It was fine, I experimented with the dough a little and that wasn't the best, but the tuna part and the sauce were good.

Definitely try the nachos if you're game.

Cook well.

Rob Barrett

www.cookingfordads.net

3 Chili Recipes In 5 minutes. Magical Chilis with an unexpected ingredient.

2010-01-30T16:04:00.001-08:00

When I was asked to do a segment on a local TV station where I start off with a vegetarian chili base and then add ingredients to make 3 different chilis I was a little worried. Most of the chilis that I have had taste similar so I wondered if I could differentiate them enough.

Here’s what I came up with and I have to admit they are some of my favorite recipes to date. They all start with the base, a bean choice, add meat and then one special ingredient. (On the video we kept that from the hosts to see if they could guess it. They couldn’t)

Here’s the link to the life video.
http://twincitieslive.com/article/stories/S1389358.shtml?cat=10743

Seafood Chili, Steak Chili and Meat Lovers Chili.

Base:
1 29oz. can tomato sauce
1 29 oz can diced tomatoes
1 medium onion chopped
2 garlic cloves, chopped
1 spoonful italian seasoning
1 spoonful chili powder
1/2 spoonful salt
1/2 spoonful pepper
olive oil

Place a little olive oil in the bottom of a big pan. On medium heat fry onions and garlic for 3 minutes or until just cooked.
add rest of ingredients and stir. Let simmer on low.

Bean options:
add just one of either:
1 16 oz cab Bush’s Chili beans medium
1 16 oz can Bush’s homestyle Baked Beans
or 1 16 oz Bush’s Red Beans (drained)

For Steak Lovers Chili
cut 1 1/2 lb of top sirloin steak in to small cubes. Fry on high heat until just browned, about 2 minutes, add to chili.
unexpected ingredient – 1/4 red wine

Let cook for a couple minutes then serve.

For Seafood Chili,
fry 1 1/2 lbs sea food, (1/2 lb deveined shrimp, 1/2 lb langostinos, 1/2 lb bay scallops) in a pan with a little butter. add to chili
unexpected ingredient - 1/2 log Philadelphia Cream Cheese, stir until melted.

Let cook for a couple minutes then serve.

For Meat Lovers Chili
Fry a red pepper (cut into small squares), 1/2 lb bacon cut in to small pieces, 1/2 lb italian sausage, 1/2 lb ground beef until meat is cooked. Drain and add to chili.
add 1/2 cup of your favorite Barbeque Sauce
unexpected ingredient - 2 spoonfuls Semi sweet chocolate chips

Let cook for a couple minutes then serve.

KickaCajun Burger with Southern Comfort Onions - Go Vikes, Kick a Cajun.

2010-01-21T20:05:00.000-08:00

KickaCajun Burger

For each burger

1 handful lanogstinos (crawfish tails) or Uncooked Shrimp

1 handful Cheetos

Tony Chachere's Creole Seasoning

1 or 2 eggs.

For topping

1 onion cut in thin strips/rings

1" butter

1/4 cup Southern Comfort

Directions:

Take langostinos or shrimp and cut in to medium size chunks about 1/2 squares.

Smash Cheetohs in to small bits using a plastic bag and your hand. (Use one handful of each for each burger.)

Combine them together and add just enough beaten egg to coat. About 1/3 egg per burger.

Add a Sprinkle of Tony Chachere's seasoning and stir until wet.

Mold in to burgers and fry at medium high heat (with a little butter) until cooked through, about 3 minutes a side. Make sure shrimp is cooked all the way.

To make onions,

melt 1" butter in pan,

add onions and fry for 2 minutes, turning often.

Add 1/4 cup Southern Comfort, tilt pan to ignite and stand back.

Let cook for 3 minutes more or until starting to crisp up.

Serve burger with onions on top, Mayo, a little sprinkle of Tony's spice.

www.cookingfordads.net

Healthy Wings, Better Than Deep Fried, Guaranteed!

2010-01-15T10:55:00.000-08:00

Rob's Better than Deep Fried Healthy Wings, Teriyaki style

1. Preheat oven to 450

2. Start with fresh wings, don't used frozen.

3. Cut in to separate parts if necessary.

4. In a large plastic bag, add 1 cup of flour, 1/2 spoonful of baking powder, 1 spoonful salt and a little pepper. Shake bag to combine.

5. Add wings and shake to coat.

6. Cover cookie sheet with parchment paper and lay out wings making sure they don't touch.

7. Lightly brush wings with olive, vegetable, or peanut oil just on top side.

8. Place in oven for 20 minutes then remove and flip over the wings.

10. Cook for another 20 minutes or until wings are firm to the touch.

11. Place in one layer on paper towels for 2-3 minutes to absorb excess oil.

12. Place in large bowl and add teriyaki sauce or favorite sauce. stir to coat.

To make Teriyaki sauce add 1/2 cup soy sauce, 1/2 sugar (or equal parts of a larger or smaller amount) and 1 spoonful fresh ginger chopped. Place in small pan and bring to boil for 30 secs. stirring to dissolve sugar. reduce heat to low and let simmer for 4 minutes. turn off heat. Sauce will thicken naturally.

Death By Slow Cooker

2010-01-10T17:47:00.000-08:00

Anybody want some pork?

I've been asked to compete in a Slow Cooker Contest on a local TV show I often appear on. For 5 days, 5 chefs will show how to make a slow cooker recipe, and the station's weather guy will taste each one, one each day, and judge which is the best. I agreed to make a pork roast. I hope he's not Jewish.

So I've been doing some experimenting, as is my wont. I've made 7 different pork recipes, borrowing crock pots from all the neighbors. One night I had 5 going at once, each making a different idea.

So to say the least, we've had our fill of pork.

Throughout this Crock pot/pork odyssey I've learned two main things.

1. Not all Crock pots are made the same. We couldn't believe the differences in cooking quality.

Our old stand by, the Rival, stinks as does our neighbors mini Rival.

This Fagor Multi-cooker does a lot of things, one of them slow cooking, and it does it pretty well.

This Hamilton Beach Slow Cooker does a fair job but...

The All Clad Slow Cooker is AMAZING. The meat was so much more tender and evenly cooked. While they don't give it away ($199) if you're going to do any amount of Crock pottery, this is the one for you.

2. Slow cooking is quite different from the normal fast cooking that I love and practice.

I made 6 recipes (7 actually) and 2 were total bombs. Complete failures. Of all my experiments, of which there are many, I haven't had such losers like these 2.

I'll list the recipes. Which ones do you think FAILED and which was the best? Cast your vote in the comments.

I'm on tomorrow, wish me luck.

Rob

www.cookingfordads.net

Slow Cooker Thai Pork

2 lbs pork tenderloin cut in 4 pieces and sprinkled with salt and pepper

2 large red bell peppers, cut in to slices

1/4 c soy.

1/4 c sugar,

1 sp fresh ginger

2 sp rice vinegar

1 sp red pepper flakes

2 garlic minced

1/4 creamy peanut butter

green onions

chopped peanuts

spray slow cooker with non-stick spray.

place soy, sugar, ginger, rice vinegar, and garlic into cooker,

stir

add pork and red peppers,

cover and cook on low setting until pork is tender (8 or 9 hours)

remove pork, and cut into small pieces.

add peanut butter to slow cooker and stir to combine with liquid

Place pork back in cooker to coat.

Serve over rice, squeeze a little lime juice on top and add chopped peanuts and green onions.

and here are the other two I'll throw together just to show how easy it can be.

Root Beer Pork

2 lbs pork tenderloin cut in 4 pieces and sprinkled with salt and pepper

1 can Mug rootbeer

1 small onion cutt in medium pieces.

1 inch butter

Rob's Coconut Pork

2 lbs pork tenderloin cut in 4 pieces and sprinkled with salt and pepper

1 can coconut milk (shake before opening)

1 spoonful red curry paste

4 spoonfuls sugar

2 spoonfuls fish sauce

Dump everything in to the crock pot and cook on low for 8 hours.

Remove pork and cut in to small pieces or fork apart. Return to pot. Combine with sauce.

Serve on rice with sprinkled shredded coconut over the top

Rob's No Brainer Crock Pot Pork

2 lbs pork tenderloin cut in 4 pieces and sprinkled with salt and pepper

1 can Cream of Celery (Mushroom) Soup

1 small can crushed pineapple

2 spoonfuls tabasco sauce

1 spoonful Montreal Seasoning

Dump everything in to the crock pot and cook on low for 8 hours.

Remove pork and cut in to small pieces or fork apart. Return to pot. Combine with sauce.

Serve over rice.

Citrus Pork

2 lbs pork tenderloin cut in 4 pieces and sprinkled with salt and pepper

1 lime cut in half

1 lemon cut in half

1 orange cut in half

1/2 cup orange juice

1/2 cup chicken stock

Dump everything in to the crock pot and cook on low for 8 hours.

Remove pork and cut in to small pieces or fork apart. Return to pot. Combine with sauce.

Serve over rice.

Saucy Pork

2 lbs pork tenderloin cut in 4 pieces and sprinkled with salt and pepper

1 can Campbell's Tomato Soup

1 small can crushed pineapple

1 spoonful Italian seasoning

Dump everything in to the crock pot and cook on low for 8 hours.

Remove pork and cut in to small pieces or fork apart. Return to pot. Combine with sauce.

Serve over rice.

Prime Rib on a Hamburger Budget

2009-12-29T09:18:00.000-08:00

Prime Rib in a 2010 World.

Recently I've done some experimenting with the salt crust cooking method. I've wanted to find some alternatives to the Prime Rib roast that taste great but aren't as expensive. I've had good and bad times and I know what it's like to not be able to afford Prime Rib roast even for Christmas. (I remember not being able to afford meat for long periods of time.)

So here are two options.

Watch this video to learn about cooking with a salt crust (great taste and not salty) and then try it with these options.

Advanced Prime Rib Video

Chuck Roast: $3.26 a pound or less.

As you can see it came out great. The taste and texture was wonderful although you have to cut around some of the fattier, tougher parts. Easy to do and you can save a lot.

Bottom Round Roast $2.86 a pound:

This worked well when it was cut thin and was hot, but once it cooled it got tough.

So those are some options for a nice tender roast for that big meal that won't break the bank.

Cook well and have a Happy New Year.

Rob Barrett

www.cookingfordads.net

Fast and Easy Christmas Appetizer recipes

2009-12-21T19:29:00.001-08:00

I was recently asked to come up with some fast and easy Christmas appetizers for a TV appearance. These are really delicious and couldn’t be easier. Best of all they can be made ahead and don’t need to be served hot. Give them a try and let me know what you think.

Cucumber, Pomegranate and Bacon Canape

Thinly sliced Cucumber

thin spread of low fat Philadelphia Cream Cheese

cover with Pomegranate seeds

Sprinkle with bacon bits.

serve chilled.

Raspberry Pecan Canape

Rice Cracker

thin spread of low fat Philadelphia Cream Cheese

a dab of Raspberry Jelly

one pecan.

Serve and enjoy

Kiwi and Raspberry Canape

Thinly sliced Kiwi

a dab of sour cream

one raspberry

serve and enjoy.

Whatever you make, have a great Christmas and a wonderful New Years.

Rob Barrett

www.cookingfordads.net

What to do with Thanksgiving Leftovers

2009-11-28T13:55:00.001-08:00

I love turkey sandwiches. Once in college by roommates and I made a turkey after Thanksgiving because we had missed out on the leftovers back home. but after a couple days, the meat is a little dried out and I could really use a new version.

Enter the Thanksgiving Leftover Calzone. (My sister taught me this)

You make a basic pizza dough (see video) and then layer on one half,

turkey, (keep layers small)

mashed potatoes

stuffing

and some bloops of cranberry sauce.

beat one egg and brush it over the top.

Cook it at 350 for 15 minutes or until just brown.

Slice it and pour gravy over the top.

I have the whole recipe in this video, including the dough.

Try it, it is surprisingly good.

Here’s the video

http://www.youtube.com/watch?v=ZDE6vcyggsU

cook well, It’s worth it.

Rob Barrett

www.cookingfordads.net

Cooking a Turkey, Some Advanced Ideas.

2009-11-25T12:29:00.000-08:00

Cooking a turkey is one of my favorite things to do. I highly recommend one person make the turkey and another take on the sides.

If you've never made a turkey before follow the link below. It's an easy step by step video recipe that will help anyone have a great, delicious Thanksgiving Turkey.

http://www.youtube.com/watch?v=0oZ2fisRW2Q

If you've made a turkey lots of times before but want some new ideas, here are some options for that wonderful traditional bird.

1. Try a brine. It's a salty mix that you soak your thawed turkey in for 12 - 24 hours. This is a store bought one but there are lots of recipes on the web for brines. Basically, disolve the brine in a gallon of boiling water, let it return to room temp (for me that means putting ice in it until it cools.) add aonther gallon of water (minus the ice :-)) Put turkey in bucket and pour brine over turkey and make sure turkey is completely covered. Put in the refrigerator (or if you live in Minnesota, out on the deck or anywhere that's not inside. :-)) for 12 - 24 hours.

I of course didn't plan far enough ahead so It only brined for 5 hours.

2. place butter under the skin. Use a rubber spatula to loosen the skin on the breast and spread a layer of butter under skin. Make sure the skin doesn't get punctured.

3. Slice a lemon and an orange and put it in the cavity. It gives a sparkly top end to the taste. I highly recommend it.

4. add one or two handfuls of pomegranate seeds to the stuffing. add it right after you finished fluffing it with a fork and it's still hot. Add the seeds and stir. That way a little of the juice gets mixed in with the stuffing but the seeds maintain integrity.

Here's a video where all of these are shown.

http://www.youtube.com/watch?v=psnsFl62Bx0

Have a great Thanksgiving,

Cook well,

Rob Barrett

Cooking for Dads

Imagine .. a world with no cooking, a raw food adventure.

2009-11-17T21:06:00.000-08:00

Imagine there are no ovens.

Imagine no microwaves

Imagine no dairy or meat

Imagine.

We went to this place tonight. It was called Ecopolitan and is the only raw restaurant in Minneapolis. I was actually in the mood for a burger but we promised our friends we'd go with them. The menu was really different with lots of things in quotes. There was "pizza" with "cheese" and even "sausage." I was a little nervous.

We started out with the "Na-cho Cheese" plate that, of course had no cheese. It was "cheese" made out of pine nuts and served with dehydrated chips of nuts and dates. Believe it or not, it was really, really good.

Then I ordered the "Raw-violi" that was made from beet noodles and filled with cashew cheese with a ginger sauce. While not like pasta, it was incredibly flavourful and one really interesting and delicious dish.

The rest of the table got "pizzas". My favorite was the pineapple pizza but all three were great.

We ended the night with a pumpkin pie that had no pumpkin. Instead it was made from a cashew paste that really tasted like pumpkin.

I have no idea how they make that stuff and how it comes out tasting so good. There wasn't anything we didn't like. My wife said at the end, "This is the most exciting restaurant I've been to in years." I'm sure we'll be back.

Ecopolitan, 24th and Lyndale, Minneapolis

Rob Barrett

Cooking for Dads

Super Easy Chicken Parmesan

2009-11-10T21:09:00.000-08:00

There's a time for everything: a time to cook and a time to go out; a time to fry and a time to bake; a time to make something complex and time for a super easy one.

While there are many recipes for chicken parmesan, I think I've found the easiest possible one. (Don't confuse easy with not tasting great.) You can look other recipes up on the web and choose the one that's won the most awards or, by the time you've found it, you you could be done cooking this one.

So here goes. give it a try and let me know what you think.

Ingredients:

3 chicken breats

1 bottle pasta sauce

1 block parmesan cheese

1 egg scrambled

salt and pepper

olive oil

Directions:

Cut chicken breast in half and flatten to about 1/2 inch.

add salt and pepper

Beat one egg and pour into plate

grate parmesan cheese and place on separate plate.

dip in chicken in egg, and then in parmesan cheese

Heat olive oil in pan on high heat

cook chicken 1 minute each side or until done.

Heat pasta sauce in microwave and spread on plate.

Place chicken on top and serve.

Cook well,

Rob Barrett

Cooking for Dads

Remembering

2009-10-25T18:31:00.000-07:00

While there are many things I would like to forget, there are some days it's good to remember.

14 years ago today our second daughter, Ashley, died from multiple birth defects. She fought valiantly but in the end their combined affects were too much and she passed on, only spending a brief 12 hours on this earth. While her time was small her impact wasn't. Her short visit has afforded us the opportunity to share, encourage, bond, grieve, teach, question, doubt, hope, grow, and somehow find ways to love each other and enjoy life more (although much of that took quite some time to develop).

One of the ways we mark these days is through some family rituals. While they didn't start out that way, the things we did early on were serendipitously repeated and now have become mandatory customs of the Barrett family.

One of the most meaningful to me is lighting the Memorial Candle.

It's a custom with Hebraic roots where you light a candle and let it burn for 24 hours. For me it symbolizes the presence of our daughter for that short time. We even put it on a table in the hallway so it flickers throughout the night. I dread letting it go out when the wax is gone. That's the saddest part for me.

One of the other things we really enjoy is eating lunch at the grave site.

Every year we go to a certain Uptown Lund's Grocery Store and everyone gets to pick out what they want to eat. We bring a blanket to sit on and enjoy a lunch with our third daughter. October weather can be uncooperative but we always soldier through. Lund's used to carry puppy chow and that became an important part of the meal. In recent years they've stopped making it so we have to make it at home and bring it. (recipe below) The meal wouldn't be the same without it.

Years ago we planted an apple tree in the backyard as a memorial. Every year around this time we enjoy apples from our Ashley tree. We also have a wall where we've posted some pictures and memories.

As I sit here and watch our Memorial Candle start to fade and sputter, I'm glad the kids are so attached to these events. They take great comfort in them. We may have let them slide if they didn't insist that we go to the same grocery store every year, do our meal regardless of the weather and always get puppy chow.

Not for 12 hours but for eternity.

Rob Barrett

Cooking for Dads

Memorial Puppy Chow Mix.

1 C chocolate chips

1/2 C peanut butter

1/4 C butter

Melt that together over medium heat, then turn off burner and add one spoonful of vanilla. Stir.

Stir in 6 cups of Rice Chex until coated.

Add 1 1/2 C powdered sugar and toss to coat.

Brussels Sprouts For All or How To Get Your Kids To Eat Broccoli.

2009-10-23T07:08:00.000-07:00

I always hated Brussels Sprouts. Who doesn't or didn't.? They are often the first thing that comes to mind when people think of yucky things to eat.

Recently, I've found a way of cooking them so that not only will my kids eat them, but Brussels Sprouts have become one of their favorite vegetables. This cooking method also works great for broccoli, which is now their second favorite. Don't believe me, try it.

Start by washing the sprouts and them cutting them in half long ways.

Then take about an inch of butter and melt it in a frying pan over medium heat.

After it melts, spread it around the pan until it starts to bubble slightly. Let it bubble for around 2 minutes until it just turns slightly brown. (Browned Butter)

Then add your Brussels Sprouts (or Broccoli) sliced side down. Work in just one layer at at time, each sliced flat side needs to be in contact with the pan.

Let them cook that way for around 3 minutes or until the bottoms begin to get a slightly charred brown edge.

Flip them over or just toss for another 4 minutes until thoroughly cooked.

Add salt and pepper and serve hot.

Really, my kids love these and especially when I do it with broccoli. It takes on a corn flavor that's slightly sweet. Try it and let me know what you think.

Rob Barrett, Jr.

Cooking for Dads

Apple Cider Flat Bread.

2009-10-09T08:45:00.000-07:00

Every once in a while I try something new for the sake of trying something new. Here's a fun, fall bread that everyone will like - very moist and yet crunchy like a cracker on the bottom. Let me know what you think.

Apple Cider Flat Bread

Take 1 1/2 cup Apple Cider or Apple Juice, just slightly warmed.

add 1 spoonful yeast, stir

In large bowl combine:

3 c flour

1 spoonful sugar

1/2 sp salt

add 1" melted butter to cider and yeast mixture, stir

add juice mixture to flour mixture and stir for 1 minute until completely combined.

Cover and let rise for 3 hours

Cover 2 cookie sheets with parchment paper. Grab a handful of dough and form into a crude round flat loaf about 1/2" high.

drizzle loaves with olive oil, sprinkle with garlic salt, sesame seeds, parmesan cheese and let rise for 30 more minutes.

bake at 450 for 10 minutes or until just brown, cut in 3rds and serve.

Cook well, it's worth it.

Rob Barrett

www.cookingfordads.net

How To Please Fans of Rival Teams, or Chicken Roll Ups As Peacemakers.

2009-10-05T07:22:00.000-07:00

Are you a house divided? Did you marry a fan of the rival team from yours? My friends the Petersons tell me they had huge fights early in their marriage every time the Packers played the Vikings. (I think they worked it out, they're still married with 4 kids)

But tonight should be a doozy. The Packers come to Minneapolis to take on the Vikings with Bret Farve now as a Viking. I will keep them in my prayers.

If you are having a party with rival fans here's a fun way to make everyone happy.

First follow the recipe for Chicken Roll Ups on my website but use the Pillsbury Baking Sheet. (just like the Crescent Roll Dough but with out the perforations)

Once the filling is made, cut the dough in to large squares and then cut off the 4 corners. Place a big pile of the filling mixture in the middle and form up into a football form. Place seam down on a cookie sheet with parchment paper on it. Take some of the excess dough and twist in to thin strips to make the laces. Press down on to the top of the football.

Beat one egg and brush over top of roll up. Put in preheated oven at 375 for 12 minutes or until just browned.

Make the sauce with 1 can of Cream of Chicken Soup (I recommend Campbell's low fat, I've tried some grocery store brands and they come out lumpy.) and a half of a can of milk.

Then the fun part. Separate the sauce in to two parts. In my case one for the Vikings and one for the Packers. Add 3 drops of red food coloring and 2 of blue to the Vikings sauce

and 3 drops of green to the Packers sauce. (adjust as needed)

Add some to bottom of plate and place baked roll up in the middle.

Super fun, and if the Packer Fan won't eat the green sauce give them grief and shame for not being a real fan.

Go Vikes!

Rob Barrett

Cooking for Dads

Par-baking Focaccia Bread

2009-10-01T08:23:00.000-07:00

Big group came over tonight. We had our quarterly planning meeting at my house and I wanted to serve fresh hot Focaccia bread with my Red Pepper and Sausage Pasta. But I couldn't get 2 fresh loaves out at the same time. So I attempted some par baking. That's where you partially bake the bread, freeze it, and then finish the baking at the appropriate time. There wasn't a lot of info on the web for doing it so I had to experiment, something we do a lot of around here.

So I made the normal focaccia in the bread maker but you can make it by hand. Here's the recipe.

1 cup + 2 T water

3 cups bread flour

3 T butter (unsalted if possible)

1 t salt

2 T sugar

1 1/4 t yeast. (sorry no way around that measuring)

Put it in your bread maker on the dough cycle and hit start, or mix the water, butter (melted) and the yeast together, the flour, salt, and sugar together, then combine and knead for 10 minutes. Set aside in a covered bowl and let it rise for 30 minutes.

Either way you do it, take out the dough and place on parchment paper and make into a round about 1 inch high. Coat the dough with olive oil, sprinkle with garlic salt, parmesan cheese, and some rosemary. (If you want at this point you can put some thinly sliced tomatoes, garlic or chopped onions on the bread) Set aside and let it rise for 20 more minutes.

For a finished loaf cook it for 20 minutes at 350.

To par bake it I cooked the first one for 15 minutes and then took it out. It looked basically done so I made another loaf and cooked it for only 12 minutes. I thought that looked about right.

I let them cool, then wrapped them in plastic wrap (I didn't have any plastic bags) and put them in the freezer.

(second loaf)

When it came time for the dinner, I let the loaves warm up to room temp by placing them on the granite countertops for about and hour, preheated the oven to 350 again and put the loaves back in the oven. I thought they would only need to bake for the time that was left from the original 20 minutes. How wrong I was. The loaf that I had cooked for 15 minutes took another 15 minutes and the loaf that I took out after 12 minutes took almost the full 20 minutes.

The loaf that I pulled out after 15 minutes was perfect. The loaf that I pulled out after 12 minutes sank as the middle wasn't cooked enough to set. It still tasted OK but wasn't as light as the other loaf.

(par-baked loaves thawing, 12 minute one is closest, notice the sunken middle)

In conclusion, I recommend par baking the loaves for 75% of the recommended time and then baking them again for that same 75%, or until done.

Cook well, it's worth it.

Rob Barrett, Jr.

Cooking for Dads

Satay, Saturdays, and The Weekend's Looking Up

2009-09-25T19:31:00.000-07:00

It's friday night, and I'm getting gas at Costco.

That's the start of an exciting weekend, I tell you. I can foresee a trip to Home Depot and maybe a nap on Sunday afternoon. Living the dream.

So I call my wife, tell her I'm at Costco, and ask if she needs me to pick up something for dinner. She says she has no plans so I offer to make something. Luckily Costco has packet of only 2 flank steaks so i get those (normally they come in packs of like 20.). Of course, I have no plan, but now I have steaks.

On the way home I'm reminded of a Peanut Satay recipe I made about a year ago. These flank steaks would be perfect.

We end up having everything I need. 1/2 can coconut milk, 2 spoonfuls curry powder, 1 sp salt, 1 sp sugar, a little pepper and 1/2 sp coriander seeds, ground in a mortar and pestle.

The freshly ground coriander smells so amazing. It makes the dish.

I cut the steak in strips and throw them in the marinade. It is at that time I realize we have way, way too much food. So I tell my wife (who is a saint, a saint I tell you.) to hit the phones and see who wants to come over. It's 6:30 already.

I make some sticky rice, a quick homegrown tomato salad, and then an easy Thai Peanut Sauce (click here for the recipe). I fire up the grill, put the steak satay on skewers and await our guests.

What a fun night. Everyone likes eating satay off the skewers and the tomato salad with olive oil and balsamic vinegar goes over well. Everyone spreads the peanut sauce over their sticky rice because it makes such a great combination.

Later, we ended up making some more sticky rice, Jan ran and got a mango so we could have Sticky Rice with Mango, one of our favorites. Recipe below.

Maybe the weekend won't be so bad after all.(See video and all recipes here)

Cook well,

Rob Barrett

www.cookingfordads.net

Sticky Rice with Mango.

In a rice cooker or bamboo steamer make 3 cups sticky rice.

In a small pan heat 1 can of coconut milk, 1/3 cup sugar and a t of salt. Bring to a boil and stir until combined. Turn off heat.

Cut up a mango into small pieces.

Add coconut mixture to rice and stir to coat.

Scoop rice mixture into small bowl add mango pieces and enjoy.

Finally A Chore We All Benefit From, or Rob's Coconut Pecan Apple Crisp Recipe

2009-09-24T08:10:00.001-07:00

"Girls, get pickin' some apples."

And so started our saturday. We only have one apple tree, planted in memory of our second daughter Ashley, but it brings forth a lot of great tasting apples, especially this year. We don't spray our apples, so they're kinda gnarly, but they taste good, once you cut around the wormy parts.

We were having some guests over that night and I decided to try a new way of making apple crisp. The last couple ones we made were from church cookbooks, normally a good source, but they all left me wanting.

First, we get out our trusty apple peeler which is such fun.

Then after cutting around the bad parts, we accumulate the equivalent to 4 apples of small pieces. We added 3 spoonfuls of fresh lemon juice, 1 spoonful vanilla, 2 sp sugar, 2 sp vinegar (apple cider or white wine) and a pinch of salt. We stirred them around until they were evenly coated. Then into an 8 x 8 pan they went. (we fired up the oven to 375)

In another bowl we combined 1 cup brown sugar, 1 handful chopped pecans, 1 handful sweetened coconut flakes, a pinch of salt, stirred it around and then cut one stick or softened butter in to it. Basically you smush the butter and chop it with a fork until you have just little bits of butter covered with the brown sugar mixture. (they make a great utensil for doing this)

We then poured that mixture over the apples and baked for 45 minutes at 375.

I don't want to spoil it for you if you're going to make it yourself, but WOW.

Try it and let me know what you think.

cook well,

Rob Barrett

www.cookingfordads.net

Rob's Coconut Pecan Apple Crisp.

4 apples

3 spoonfuls fresh lemon juice

1 sp vanilla

pinch of salt

2 sp sugar

2 sp white wine vinegar

1 stick of butter

1 cup brown sugar

1 handful choped pecans

1 small handful cocnut

pinch of salt

Preheat oven to 375.

Peel, core and cut up 4 apples in to small pieces, place in bowl. Add 3 spoonfuls of lemon juice, 1 sp vanilla, 2 sp sugar, 2 sp apple cider vinegar (or white wine vinegar) and a pinch of salt. Stir to coat and place in 8 x 8 pan.

In another bowl add 1 cup brown sugar, 1 handful chopped pecans, 1 handful sweetened coconut flakes, and a pinch of salt. Stir to combine then add 1 stick of butter, softened. Cut butter with the mixture (break apart with a for or butter cutter) until just coarse. Pour over apples, don't pat down.

375 for 45 minutes.

Let it sit for 10 minutes then serve with vanilla ice cream. Yum.

Louie and Me, or Learning to Be Gracious

2009-09-22T11:43:00.000-07:00

I'm on my way to do a cooking segment on one of my favorite shows, Twin Cities Live, and I get the call that I'll be cooking with Louie Anderson instead of the normal host. My first thought is that I could have made something with onions (John, the normal host, doesn't like onions) but my second thought was, "How fun." Little did I know I was about to learn so much.

Louie would be the third celebrity I would cook with in 3 months. Cooking with Kathie Lee and Steve Schrippa had it's moments (here's my experience on the Today Show) so I didn't know what to expect from Louie. He's won Emmy's, performed all over the world, had numerous shows, and been doing this a long, long time.

First thing I notice about Louie is that he hangs around back stage while we're setting up and he's friendly. I like that. While we cook, he's funny but doesn't insult my food the way previous celebs have. He adds a lot to the segment while still letting me show my recipe. He's also the same off camera as he was on. I like that a lot.

But the lessons came afterwards. Once we were done he came up to me and told me I did a good job and that he enjoyed the segment. I, at best, was only OK so he was nice to approach me and say that. He certainly didn't need to, he could have just headed back to his dressing room and left. But he made the effort to find me and compliment me.

Back stage there were some of the crew that were taking pictures with him, something I was hoping I could do. I was hanging around like a 3rd grader who wants to get in to the kick ball game but is too shy to ask. Rather than wait for me, HE calls me over and says he'd like a picture with ME. This was just a way to save me the embarrassment of asking him. What a total class act thing to do. I was so impressed.

For someone who's had such success in the industry and to still be so nice to a guy from Eden Prairie, I'm just sayin'. Wow.

Here's the link to our segment.

http://twincitieslive.com/article/stories/S1145918.shtml?cat=10741

Rob Barrett

Cooking for Dads

Cooking for Dads 2 Year Anniversary

2009-09-17T05:54:00.000-07:00

2 years ago today I posted my very first Cooking for Dads episode.

I had this little idea for a video recipe for visual learners but never thought it would go any where. Finally I called my friend Jonathan, he came over and we shot 2 episodes, thisone and the red pepper pasta. I edited this together, and let Jan see it. When it ended she turned around, gave me a high 5, and said go ahead and post it, let's see what happens.

It funny to watch it now. I made so many mistakes I turned it into a game. I even said cream is our friend. It isn't. I had only made this recipe one time before and at the end I wasn't even sure it tasted good, you can see it on my face.

Who would have thought this would go all the way to the Today Show, USA Today, a Barbara Walters' Special, and many TV cooking appearances. What a ride.

Thanks for all the support and help over these past 2 years and 82 episodes. It means a lot to me.

Here's that fateful first episode. Cheesy Chicken, Peas and Potatoes.

Cook well, it's worth it. Rob

Listening to my body, the first quarter

2009-09-14T07:33:00.001-07:00

So I'm reading this new book about eating raw and listening to your body. It sounds really interesting and has lots of nice, pretty pictures. There was a lot of stuff like, "your body knows what it needs, just listen to it, it will crave what nutrients are appropriate and necessary."

I've been trying to incorporate a few of the eating raw tips over the last couple of days. Just some little things here and there, a carrot here, an apple there.

On Saturday, I'm in the middle of a tough 26 mile bike ride and it hits me around mile 20 I haven't eaten anything in since breakfast. So I stop at Byerly's, one of our great grocery stores in MN, and decide I'm going to walk around and "listen" to my body, let my body tell me what it wants.

As I walk by the deli aisle, my body already knows what it wants. Fried Chicken!

I decide to keep going and walk by the sushi section. Nothing

How about some fruit or veggies? Mmm, apples. My body is silent.

Even in the salty snack aisle my body only says one thing and now it's shouting. Fried chicken or maybe some Wings!. Rats, this isn't working.

So I head over to the deli window full of hot, juicy, crispy pieces of wonderful.

I pull out my wallet.

I take a deep breath.

I grit my teeth, close my eyes and say, "I'll have the sushi with the brown rice." :-(

Soggy, tasteless, mush. Maybe my body was right.

Mind over matter, Mind - 1, Body - 0. End of the first quarter.

Rob Barrett

Cooking for Dads

How To Say Thank You, Or A Great Win, Win, Win.

2009-09-09T20:40:00.000-07:00

So, we have a new puppy. Her name is Stella, mainly so when she is lost we can go down the street yelling ,"Stellllaaaaa, Steeeeellllllaaaaa." Now only 1 1/2 weeks into it, and still not potty trained completely, we need to have our niece take her for the weekend. Yikes, that's a great niece.

How to say thank you. Hmmm.

In an unrelated story, I stop at Rainbow Foods in MN and am buying a little steak for my dinner when the butcher tells me it's the last day of their Snow Crab sale - one bunch for $3.99. I get that instead. While he's wrapping it up, he throws in a smaller extra bunch and then asks me if I'd like some broken ones. I say sure and picks up a huge heap of assorted legs and craws and throws them in. Wow, what am I going to do with all this crab?

Well, what I'm going to do is heat the grill to 400 degrees and put the legs on for 2 minutes a side, melt some butter, cook up some rice and invite my niece and her roommates over for a thank you dinner. (add some chicken, that original steak, slice up some tomatoes drizzled in Sesame Ginger dressing and some clams.)

Here's the score, Rainbow Foods wins because they get to get rid of some crab that they would've had to throw and makes a great impression on me, I win because I get a great way to thank my niece and her roommates, and my niece and friends win because the crab was really, really good.

Win, win, win.

Cook well, it's worth it.
Rob Barrett
www.cookingfordads.net

A quick tour of the Culinary highlight of the Minnesota year.

2009-09-03T21:04:00.000-07:00

Losing One Of My Favorite Ice Creams, or Ben and Jerry's Go Political

2009-09-02T14:51:00.000-07:00

I wish food companies wouldn't try to make buying their products a political statement. With today's announcement that Ben and Jerry's Ice Cream will change the name of their popular Chubby Hubby (a personal favorite) to Hubby Hubby in Vermont to celebrate the adoption of homosexual marriage by that state, they have complicated the buying process. Rather than just purchasing a wonderful ice cream treat with chocolate covered peanut butter filled pretzels, now we are making a tacit political statement in parallel with the their belief and position on the issue.

First of all I respect their political and moral conventions, as I hope they do mine. Many people of different beliefs can still respect one another's convictions. The unfortunate practice of barnacle-ing their ideologies to otherwise apolitical merchandise is the problem for me. Now I will be unable to purchase one of my favorite ice creams for the fact that it communicates my nod in agreement with their statement. But I also wouldn't want Kemp's to come out with The Obama Health Care Plan Stinks Old Fashioned Chocolate Milk.

I also uphold their ability to do so (make their ice cream political). We have free speech in this country. But part of that free speech includes the consumer's decision not to buy that product. The speech is free from imprisonment but not from free market consequences. Ask the Dixie Chicks.

I remember the old days when music was music and ice cream was just that, ice cream. Then again, I may just be showing my age.

How To Make Fresh Salsa, or How To Attain Perfect Happiness

2009-09-01T06:08:00.001-07:00

Hopefully by now you've been able to harvest some tomatoes. While it's been a bad year for growing crops (even Martha Stewart couldn't grow tomatoes this year) making salsa from whatever does grow is one of my favorite things. It's healthy, tasty, and goes so well on so many things. If you've never made salsa before you will be so glad you did.

I make mine in a food processor but you can do it by hand. Simply chop everything as finely as you can and then stir them together. (My friend Deborah B. taught me that.)

Here's how I do it:

Rob's Fresh Salsa

3 tomatoes cut in half, preferably Roma tomatoes)

1 green pepper - seeded, ribbed and cut in quarters

1" of a jalapeno pepper - seeded. (you can add more if desired.)

handful roasted corn

10 - 15 sprigs cilantro cut in half

pinch of salt

half of a large or a whole small onion cut in quarters

Juice of half a lime

1 large spoonful grape or raspberry jelly (very important)

Place everything in a food processor and pulse until finely chopped or chop by hand and combine. Serve with chips and hopefully beer, or over eggs, use it in pasta or on really anything you're thinking of eating.

Keep remainder, if any, in the fridge and it should keep for a week or so but is best right after you make it.

Cook well, it's worth it.

Rob Barrett, Jr.

www.cookingfordads.net

Flash Fried Shrimp with Penne, a White Wine Reduction with Thyme, Rosemary and Parmesan.

2009-08-28T17:50:00.000-07:00

Here's a quick recipe from tonight's (8/28/09) dinner. Thought you might enjoy it. We sure did.

1 lb 16-20 ct raw shrimp

some fresh ground pepper

1 box Shore Lunch Breading Mix

1 stick butter (don't worry, you don't use the whole thing)

1 box penne pasta

1 red onion

3 inches of rosemary

4 inches of fresh thyme

3 spoonfuls pasta sauce

grated parmesan cheese

1 1/2 cup chablis or other white wine

Thaw, pat dry and place shrimp in large plastic bag.

Add 3 spoonfuls Shore Lunch Breading mix, a little pepper and shake until shrimp are lightly covered.

Melt 1" butter in large pan on high. Add shrimp and fry on one side until just red, then flip each one and cook until done, about 2 minutes. Don't over cook. Set aside

Cook 1 box penne pasta, set aside.

In large frying pan, melt 1" butter then add 2 handfuls chopped red onion. Cook for 2 minutes stirring. Add 1 1/2 cup Chablis or other white wine. Cook on high for 3-4 minutes stirring often. Add 3 " rosemary peeling the leaves off the branches. Do the same for 4" of Thyme. Add 2 large spoonfuls regular pasta sauce. Simmer on medium until relatively thick.

Place pasta in bowls, spoon a small amount of sauce over noodles and stir until noodles are coated, sprinkle with parmesan cheese and top with cooked shrimp. Serve hot.

This Year's Food At the Minnesota State Fair, a review, a perspective, what to get.

2009-08-27T20:49:00.000-07:00

Alas, the bell tolls for another summer. I don't care how warm September can be, or that the autumnal equinox is on the 20th, once the fireworks finish on the last day of the Minnesota State Fair, the summer is over.

The fun part of these final measures of warmth is that the Fair offers us some of the most interesting and most comforting food of the year. Interesting because there are combinations that we would normally never eat, and comforting because so much of the Fair is based around tradition. I was able to go this first day and try out some of our favorites along with some new entries in the company of a celebrity cookbook author. Our goal was to decipher whether the Fair's food was actually good or just something we get every year because it comforts us to know it's still there. I did most of the eating, as is my wont, and my friend provided the perspective.

So here are our results with a little letter grade to coincide with the start of school.

Apple Cider Freezies, $1 Horticulture Building. Grade A

Still the best value and one of the healthiest snacks one can get.

Fresh French Fries, $4.75 for a small, across from the Dairy Building - Grade A

As we approached the French Fry Stand, my friend asked if the fries here were really good or was this just one of those traditional things Minnesotans eat every year. After the very first fry, we both agreed, tradition has nothing to do with it, these fries are good. There's a very fresh flavor to these chips as the English would call them. I had mine with malt vinegar and my friend dipped hers in ketchup. If your arteries can take it, make sure to get some of these.

French Fry Covered Hotdogs. $6 - Blue Moon Cafe. Grade - C

While this has gotten a lot of media attention, it was a big disappointment. The french fries were like a carpet that was wrapped around the dog. It was hard and a little tough to eat. Neither of us took more than a bite nor would we get it again. The theatre seating and the Gilligan's Island reruns were a fun touch though.

Deep Fried Candy Bar. $5 Across from the Republican Building. Grade - A minus

These have been around for quite a while but I had never had one. But I have to admit while the first bite was only OK, it really grew on me and I wanted to eat more. We tried the deep fried Snickers bar and there was nothing not to like. Warm, crunchy, salty and sweet. Stay away from these, they are really good.

Chocolate Covered Bacon, $5 - Famous Dave's next to Sweet Martha's Cookies. Grade - B

I tried these last year and was pretty sure I wouldn't get them again. But as we were doing a tour of the food we felt compelled to give them a second try. I felt they were improved significantly from last year with more salt to balance the sweetness. The chocolate tasted better and was less waxy than 2008's version. We were getting pretty full or I might have had more. But still nothing worth a return trip. (then again, I said that last year.)

Scotch Egg, $6 - right in front of the Rabbit Building. Grade A minus

This sausage covered Deep Fried egg is one of our perennial favorites. With the various sauces like Horseradish and Honey Mustard, there's a lot to like with this pricey but meaty treat.

Pronto Pup, $4 - Various Locations Grade B+

(no photo available, we ate it too fast)

It was great to have an outsider's take on the Pronto Pup. My multi year love affair with the Great Minnesota Eat Together has come at the cost of my ability to have perspective on the stick mounted treat's actual taste. My friend liked it and even mentioned it later in the evening as a good thing. It was the only thing we finished that night. Yummy goodness on a stick.

The Mouth Trap Cheese Curds. $5, Food Building. Grade A

I'm not the the biggest curd fan, but am open to the fact that people like them. The Mouth Trap is known as the best place for the yearly treat and this year was no exception. They were hot, crunchy, salty and good. Even Cookbook Writing Californians like them.

Malts from the Dairy Building. Grade B minus

Going to the fair and not getting a malt from the Dairy Building would be like not going to the fair at all. Or so I thought. Tonight we got both a pineapple malt and an apple and caramel malt. My guest thought they were more like sundaes than shakes and were probably more a byproduct of tradition than actual good taste. I had to agree. Try the shakes down by the cows.

Deep Fried Pickles filled with Cream Cheese and Ranch Dressing $6 - Food Building - Grade A

I do not like pickles, never have, never will. But somehow these little sandwiches of goodness, sourness and saltiness have won me over. They were hot with just the right amount of cream cheese in the middle. I ate one more than I would have liked but still felt good about myself. These are surprisingly good.

We also checked out the Nachos on a Stick from Axel's but couldn't pull the trigger. It just seemed like they were trying a little too hard. The casher had trouble even describing what the dish entailed. If someone else tries them, let me know and if you have any other favorites, put them in the comments.

Summer, 9 days left, and ticking.

Stretching Boundaries Beyond What They Can Bear, or How To Grill Tofu.

2009-08-24T21:50:00.000-07:00

I just did something I never thought I would.

Tonight I grilled tofu. Let me explain.

Earlier today I did a cooking segment on a local TV program where I made Peanut Butter Beef, an Asiany marinade that is one of my favorites. A relatively large debate started on my Facebook page as to whether this would be good on tofu and whether tofu is even fit for human consumption. OK, that last part came from me, but it was a lively discussion.

I told the debatees, lets all get together and do a taste test, I'll marinate both the beef and the tofu, we'll grill them up and give them a try. This is a big step for me. I am a texture guy and soy bean paste doesn't seem like a fit for me.

One of the first hurdles was finding the tofu in the store. I had to ask 3 people. (it's in the produce section.)

First I pressed it for 20 minutes to get extra moisture out. Then I put it in the marinade. (Go to www.Cookingfordads.net and see the Peanut Butter Beef recipe)

put it on skewers

and grilled it up

here's the beef, similarly marinated and grilled.

Here's the tofu in a rice bowl I'm working on.

I'm still not sure about it. It wasn't terrible but wasn't something I would make again unless I had to. I'll admit, it wasn't as bad as I thought it would be.

I don't think that's the ringing endorsement the Tofu Lobby is looking for but it's the best I can do.

Cook well, it's worth it.

Rob Barrett

Cooking For Dads

Dinner and a Rub

2009-08-22T21:36:00.000-07:00

If you've ever wondered what dinner is like at our crazy house, here's a little glimpse. Not every meal is like this but way too many are.

Tonight I'm working on a coffee/cocoa rub for pork so I made 1 pork chop with a rub from Great Lakes Tea Company (a great and known entity) and 1 pork chop with my own rub. Tonight is my first go at it.

Rob's Coffee and Cocoa Rub

2 spoonfuls freshly ground coffee

2 spoonfuls unsweetened cocoa

2 sp. brown sugar

1 sp. salt

1 sp. minced onion flakes

1/2 sp red pepper

I rubbed it on the pork and also some ribeye.

I also am working on a new citrus marinade for shrimp;

the juice of one orange

the juice of half a lime

2 sp canola oil

1 sp sugar

1/2 sp salt

a little black pepper

and a couple shakes of red pepper.

I marinaded a pound of 16-20 ct shrimp and then grilled them up. Ellie cut up some peppers, I made some rice and we were ready to go.

We invited over some friends, as there was a lot of food, and I got feedback from everyone. The rubs got good ratings as well as the shrimp. I need to make some adjustments but it's a good start.

a little bit of everything.

So that's how we roll. If you've ever around during meal time, be sure to call, there may be testings we could use your help with.

Rob Barrett

Cooking for Dads

How To Sear Tuna and Steak on a Hot Rock

2009-08-22T08:50:00.001-07:00

I think this one speaks for itself. Try it it's really fun.

How Not To Save Money On A Date Night

2009-08-19T07:28:00.001-07:00

We weren't planning on a date night, but my friend Peter lent me his car for a quick trip and I ended up keeping it all day. When you have a Porsche Boxster you have to take advantage of it. Since it had been a long time between date nights for us (almost 4 days!) I went to the grocery store to buy a quick meal. Then we piled in to the Boxter to cruise the lakes and enjoy one of our favorite picnic spots. The weather was perfect.

But the meal was the most expensive in recent history - $29. You would think a grocery store would be cheaper than a restaurant but not in this case. A loaf of warm French Bread, 2 small salads, a cheese spread, 2 plums, a small desert, and a small sushi roll came to $15 dollar a person. We got out of our happy hour deals almost always in the teens or low

twenties. Hmmm.

I will admit the scenery was better than any of the restaurants. I'm just surprised that the grocery store (which will remain anonymous - Byerly's, oops) was so much more expensive.

What Julia taught me.

2009-08-16T21:21:00.000-07:00

For my birthday this year, my youngest daughter gave me a handwritten coupon for a movie night with her, her treat - the popcorn too. So tonight we went to Julie & Julia. She got all dressed up and we had a great time. Apart from the stray F word and the shirtless love scene (she covered her eyes) the movie was great for young audiences. It was the second time for me and the themes that hit me the first time were even more prevalent the second.

One of the best parts is when Julia Child has not yet found her niche. She decides to take hat making lessons (She likes hats). She takes Bridge lessons (She like Bridge). She has a great look on her face during these scenes where she knows this isn't right, but doesn't know what else to do. I wonder how many of us think we're in our own hat making lessons or bridge lessons. We know what we're doing isn't right but don't know what else to do. What hats are you making?

The other great part of the movie is in the struggle. Julia struggles to get her book published, being told many times along the way she has no talent for cooking or she'll never be able to teach anyone anything. For 8 years she strives to finish missing deadline after dealine. Eventually she thinks it's for naught when the publisher turns it down. She laments, "Maybe it was just something for me to do." Anyone in that chapter? You're striving but there's no clue as to whether it is going to amount to anything.

I don't know if there's hope in this or not. Not everyone who strives succeeds. I guess there's encouragement that for those who do, it didn't come easy either.

cook well,

Rob Barrett

www.cookingfordads.net

Chocolate Peach

2009-08-16T15:58:00.000-07:00

Slice peach just less than half,

place Dove Dark Chocolate in middle,

place in oven at 350 for 2-3 minutes until just melting,

spread around peach,

place in refrigerator until chocolate hardens,

enjoy and try not to smile.

Langostino Pasta with Carrots and Rosemary

2009-08-15T07:39:00.000-07:00

Here's a quick pasta I came up with last night. It's a creamy sauce that I made with skim milk. I did it with langostinos and some leftover seared Ahi Tuna but we all agreed it didn't need the tuna. Try it and let me know what you think. Langostinos are called little lobster tails but I think of them as crawdad meat. Whatever they are, they taste sweet and are available at your local grocery store or Trader Joe's if you have one.

Cook one box of mostaccioli or other noodle.

Fry up 12 oz. langostinos in olive oil with a little garlic salt., set aside

Melt 1 inch of butter and add one handful of finely chopped onions. Fry over medium heat until onions turn clear, around 5 minutes.

Add 2 spoonfuls flour and stir until paste is made.

Add 2 cups cold skim milk slowly stirring as you add it.

Stir until it starts to thicken, turn heat to low.

Add 2 carrots chopped.

Add handful parmesan cheese , a little garlic salt, 1 spoonful of finely chopped fresh rosemary, and some freshly ground pepper.

Add langostinos.

Heat on low for 2-3 minutes stirring occasionally.

serve over cooked mostaccioli

For more go to www.cookingfordads.net

Cook well,

Rob Barrett

5 Dates in 5 Nights, or How to Have a Second Honeymoon Week

2009-08-13T21:34:00.000-07:00

For 2 weeks this summer my wife and I have had the previously unthinkable priviledge of both kids being at camp at the same time. In other words - NO KIDS! We've called them honeymoon Week No. 1 and Honeymoon Week No. 2. (I know, original) We planned a fun date every night so the week wouldn't just go by with us watching TMZ and Seinfeld. We've walked around lakes, seen movies, and discovered our new favorite way of eating out.

Happy Hours, early (3-6) and late (10-12).

Usually the price for food is in half and there are drink specials as well. Not being big drinkers, we've mainly gone for the food, mainly.

If you're in the Twin Cities area, here are some we've gone to and liked. If you live elsewhere, go to http://www.dailyhappyhour.com and search for your city. It's a great site.

Figlios - Uptown Great food and no drink minimum. We had the pizza and the Mini burgers and they were both great. $3 for 2 mini burgers and fries, where else can you touch that! The selection was limited though.

Figliio's Mini Burgers and Fries.

McCormick and Schmicks - Edina

No drink specials (the city doesn't allow it) but amazing food specials. $1.95 for a half pound burger and fries, $2.95 for Catfish Nuggets. Everything on the menu we wanted. There is a $3.50 drink minimum but it's worth it. This is one of the best ones out there.

Chino Latino

Two words, great but loud. The food was unique and inexpensive. The room was so loud it was hard to talk, hard but not impossible. Chino makes its own tortilla chips and they are worth the trip. We had one of everything. (stressful day makes for hungry Barretts) The best part was the Empanadas with the Pico - crunchy, spicy and meaty. Some of the Sushi selctions looked amazing. Overall, really good. Next to McCormick and Schmicks this was my favorite.

Empanadas

The Kung Pao Wings - 9 for $3

Woody's Grill - Plymouth

The service was excellent but the food values weren't as good as some other dates we went on. For instance, the miniburgers were $4 and didn't come with fries. They have a bottomless glass of wine for $6.95 (we didn't get one) and some amazing buy one get one free deals for an early supper (3-5) or maybe a late lunch, The food was tasty, just the portions were too small.

Woody's Firecracker Shrimp.

Kincaids - Bloomington

They just cut the prices of a lot of their food in half, you still get the full portion, but the food is a little old. There are some nice things, but the last two times we went the food was disappointing.

So if you've got a free night, or you've just locked your kids in a closet. go to a local happy hour and eat cheap.

Live well,

Rob Barrett

www.cookingfordads.net

how To Grill a Pizza, or Summer Fun For Everyone.

2009-08-10T19:56:00.000-07:00

It took me a while.

My wife always wanted me to grill pizzas in the summer. I resisted. "The tops don't get done and bottom burns" I would complain and want to fire up the old Kitchen Aid stove.

Well, I think I've finally figured it out. Pizza's great on the grill, imagine that, my wife was right.

What I started doing was creating a tin foil or pie pan cover that would keep the hot air down by the pizza top and melt the cheese. This way the whole pizza gets done in about 4 minutes, keeps the kitchen cool and makes my wife happy.

Of those 3 the last one is the most important. So enjoy, Summer Pizza on the Grill

http://www.youtube.com/watch?v=btQT8lyd84E