Archive for the ‘recipe’ Tag

Crispy Rice Tortillas, Gluten free but not free of great taste. :-)   Leave a comment

Red Pepper and Sausage Pasta and CFDS cookbook release   Leave a comment

This recipe was the very first episode I shot and remains one of my favorites.

Cook well,

Rob Barrett

 

Posted December 8, 2010 by cookingfordads in Uncategorized

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Frozen olive oil instead of butter   Leave a comment

Try this recipe for some of the best bread you’ve ever had.  You can also use the leftover frozen olive oil instead of butter.  Just put it in the refrigerator and it stays gelatinous enough to use as a spread.

Pesto Pasta, super easy and good.   Leave a comment

Posted October 15, 2010 by cookingfordads in Uncategorized

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Brett Favre Come Back Purple Potato Salad   1 comment

Oh Brett, that you would come back

to lead us against the growling pack

of passing mediocrity

and testosterone adversity,

our season to hijack.

For you, we’d plan a special snack

so carbs and bags you could unpack.

6 purple potatoes for your colors new,

1 small can of pineapple for a golden hue,

1 handful of onion for the Who Dat tears,

1 spoonful dill for those Green Bay years,

1/2 a bar of cream cheese for your fame

1 spoonful of dijon for your Frenchesque name

1/2 cup of sour cream for surgeries faced

a little salt and pepper to your cajun taste.

Cook and chop the potatoes like a 4-2 blitz

stir it all together like a deep route commits.

And eat it up here where we await the inevitable,

veritable, indubitable announced run down the locker room tunnel.

Rob Barrett

www.cookingfordads.net

KickaCajun Burger with Southern Comfort Flamed Onions   Leave a comment

KickaCajun Burger

For each burger

1 handful lanogstinos (like 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.

©2010 Cooking for Dads

Healthy Wings That Are Better Than Deep Fried, Guaranteed.   Leave a comment

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.

© 2010 Cooking for Dads