Sunday, June 16, 2024

Father's Day Recipes

 I know what guys like to eat, I know what guys want. So get out your notebook, or bookmark this page for a slew of recipes that Fathers everywhere will enjoy.

My own dad would make us kids a breakfast of Biscuits & Country Gravy with Sausage. Here is a simple version where I substitute homemade Buttermilk Biscuits with plain old canned Biscuits, and the ingredients come from my local Dollar Tree.


Hey, if you're feeling ambitious then look up a recipe and make your own Buttermilk Biscuits, or go the easy route and watch my video below.



For a quick breakfast, Dad would often have a glass of buttermilk with crumbled leftover cornbread...Hmm, I couldn't get behind that as a kid.

My dad, Billy Robinson

My Dad was from Texas and there it's all about smoked meat. I have an easy recipe that uses a quick gas grill smoking technique. No Southern Dad would refuse Easy Pulled Pork on a Bun with sliced onion, pickle, and a lot of BBQ sauce. Check out below how I do it the cheap$kate way with inexpensive pork shoulder.


I use the same quick gas grill smoking method for a rack of tender Smoked BBQ Ribs. Again I cook with cheap pork, but this recipe can be done with more expensive meaty beef ribs, too.


I've had my father-in-law, Bob, over for lunch and dinner. He's a real meat and potatoes type of guy. So what's on the menu for his Father's Day? First off, I would make him an Old World Anglo-Saxon, hearty Shepherd's Pie (recipe here.)



This most British of dishes is literally made with meat and potatoes. It's a one-pot meal and simplicity defined. Just make your favorite mashed potatoes (or follow my recipe) and spread it over a beefy, tomato paste, and Worcestershire-flavored stew, which also includes: ground meat (I used cheap ground turkey,) onion, carrots, and peas. And you finish it off in the oven until piping hot. In my video recipe above a cheap beef shank is used.

After that meal your Dad may be put in a food coma, so make sure he has his favorite spot on the couch ready, including a foot cushion and TV remote controller.

If Dad is hogging the TV remote today for his fave baseball game then set out all the Hot Dog condiment extras. How does he like his Hot Dog? Plain with Mustard and RelishChili, Sauerkraut, and even Coleslaw are some of the toppings I would serve. Click on any name above to see how I do it. Here's a tip, try steaming hot dog buns for a minute after the weiners are done -- super yummy!


I bet your Dad would love my favorite sandwiches of late, a Rachel and a Reuben, both made with Corned Beef or Pastrami. Both also have Russian Dressing (mayo + ketchup), Swiss Cheese, and Rye Bread. The difference is a  Rachel has Coleslaw, and Reuben has Sauerkraut. Included in my recipe links is an easy Corned Beef and Pastrami recipe, so dig in!

Rachel Sandwich

Reuben Sandwich

Is your guy a meat and potatoes type? I like to broil a Ribeye Steak & Potatoes. Nothing to it just watch them brown and remove them from the oven when done to your liking. I like BBQ sauce on my broiled steak.


For more meaty meals to serve your Dad (or Husband) just click on any of the following recipes: Chicken Satay with Peanut SauceSausage and Sauerkraut with BeerPulled PorkChicken Fried Steak & GravyHomemade Deli PastramiChicken StroganoffRoast Cuban PorkMeatloafCarnitas (Mexican-style pork,) Baked Lasagna with Ground ChickenSweet, and Sour PorkMint Roasted ChickenSteak Carne AsadaPork Bourguignon, and BBQ Chicken.





My Louisiana niece, Candyse, is a mother to Ava. You've seen Candyse in a couple of my Mom's cooking videos. Ava's dad is Chef Tony. He's the face (creating a bunch of cooking videos) and the main chef for BBQ Guys. When I asked him what Cajun dish he wanted to cook for this blog, he chose a classic Cajun dish, Crawfish Etouffee (written recipe here.) Check out the talented Chef Tony in action in my video below.



Dad's definitely like seafood, so give Chef Tony's rich flavorful stew a try for one of the main men in your life. Other seafood entrees I would recommend are (click on any name to see): Fish and ChipsScallop RollsFish Tacos, Fish Veracruz, a rich Portabella Crab RockefellerCoconut Crusted Fish & Mango SalsaScallops and Snow Peas Stir Fryand Salmon Olympia.

My sister Brenda is married to Rich and he is the Dad to 2 of my nephews, who've put many hours at the grill in various Louisiana restaurants. I always have a good time making cooking videos with them whenever I visit Cajun country, like Chef Zakk's Blackened Fish and Sweet Potato Hash right here.



My oldest nephew, Chef Matt, has a nickname for me.


Click on the following recipe names if you would like to cook a Cajun-inspired meal for Father's Day, including Zakk's Cajun Style Pasta Primavera and Blackened Fish with Sweet Potato HashMom's Chicken & Andouille Sausage Gumbo and JambalayaMatt's Alligator Po'Boy Sandwich, and Shrimp and Grits.


If your Dad (or Husband) likes it raw then I have the perfect recipes for you, my Sushi Video Series, which includes a Spicy Tuna Handroll and Nigiri Tuna Sushi (but if he's squeamish of raw fish, I have a colorful California Roll made with cooked krab, here.)


I break it all down for you with easy-to-follow sushi rolling GIF illustrations and a Sushi Rice recipe as well. Click here to get started or click on any recipe name above.


I worked with a vegan Dad. We're Facebook friends so I am enjoying his latest posts featuring his high school daughter who just graduated. She even once posted about making a Mushroom Risotto for his birthday. Well, I don't know her recipe, but if it's good enough for her Pops then is good enough for all my Dad blog readers - click here to see my own Mushroom Risotto recipe.

I like to cook with mushrooms as you can see by all the following recipes - go ahead and click on one: Mushroom Nigiri SushiMushroom Soup, a Portabella Mushroom & Bell Pepper Burger, and my Portabella Mushroom Fries video below.



Here are some other vegetarian dishes your noshing Husband, Dad or Grandad will enjoy, so click on any following recipe name: Denise's Eggplant BurgerBorschtBlack Bean, and Corn SaladBaba GanoushCarrot Nigiri SushiPasta SaladStuffed TomatoesSaag Paneer (creamy India-style spinach,) FalafelSteamed ArtichokeMs Patti's Red Beans and Rice, Eggplant Parmesan,  Braised Romaine Lettuce HeartsPasta with Cashews & GarlicVeggies in Cream with PastaTomato and Basil BruschettaEggplant HummusSnow Peas with Tofu and Ramen Stir FryVeggie Curry with LentilsBaked Pasta with Califlower and CheeseVeggie TempuraFrench Onion Soup, and Pear & Spinach Salad with a Creamy Herb Dressing.




If your Dad has a sweet tooth and his fave dessert is a pie, then watch my Mom's Homemade Cherry Pie recipe video below and give it a go.



And finally, if you are an LA local (or just visiting,) and looking for a restaurant to take your Father to, then check out my ongoing nighttime restaurant video series. You'll get menu highlights of a dozen or so restaurants in each of my unique Restaurant Nocturnes videos. I go out at night to bring you a culinary cross-section of dining, both high-end and low. So just play the video below to see my latest compilation, Restaurant Nocturnes XIII. And click here, then scroll down to the end of the post to activate links to all the other ones (thirteen videos so far.)



Happy Father's Day to all the Dads out there!

Wednesday, June 12, 2024

Shrimp & Corn Soup - Chef Matt Video Recipe

My cajun chef nephew is baaack! Chef Matt knows seafood and his latest recipe is a Southern spin on a New England Chowder...but with shrimp. His Shrimp Corn Soup is the bomb!

Click on any photo to see larger.

If you like a New England Clam Chowder then you know what's in store. It's almost the same recipe but with shrimp and corn instead of clams and potatoes.

Chef Matt has been in the food biz most of his working life, cooking for award-winning restaurants, so his palate is quite fine, but he is not above using a cheap can of diced tomato and chile called Ro-Tel

When Chef Matt starts slinging pots and pans you never know who will show up. Well, look what the alligators dragged in, my brother from another daddy, the Swamp Chef.


Any kinfolk are always welcome as taste testers!! We saved a bowl for Matt's brother Jason and Matt's son Miles.

The main ingredients are shrimp, corn, flour, and cream. Of course, there is the addition of the Cajun Trinity of bell pepper, onion, and celery. Chef Matt used a container of the chopped Trinity (sometimes parsley and garlic are added). It's okay to buy celery, bell pepper, and onion separately and then chop.

Local Trinity for chopping.

Flour and veggies are still priced cheaply. Shrimp is an expensive ingredient, but I have a local Latin market that sells them a dollar less per pound than regular grocery stores.

This is a father/son bonding recipe. Chef Matt did the cooking and chopping while his son, Miles, peeled the boiled shrimp.

We used large shrimp for the recipe, and with large shrimp, you often have a black vein or digestive tract along the back of each shrimp. Once the shell is removed make a shallow slice along the back to remove the "vein".

I've noticed that some shrimp have them and others do not, especially smaller shrimp. The "vein" has a sandy texture and little flavor - not everyone will go through the trouble to remove them, so that is up to you.

For this recipe, Matt boiled the shrimp first, then added the peeled and chopped large shrimp to the Corn Soup

Here's how I peel shrimp. Basically, you remove the head and a couple of shell segments, then squeeze the tail end and pull out the raw or cooked shrimp.

He also had leftover crab shells from another recipe (check back for his fantastic Crab Salad). All the shells were roasted with some carrots and onion. Then the shells were boiled in water for a couple of hours for a pungent seafood broth. I only include this extra step to show how Chef Matt rolls.

A lot of flavor is extracted from shrimp when they are boiled. You want to retain the liquid the shrimp are boiled in - this is the broth I use for Shrimp & Corn Soup. 

Matt also used another shortcut, frozen corn on the cob. Once defrosted the corn kernels are easier to slice off than fresh corn cobs. Of course, use fresh corn if you can get it. You could even use a bag of cheap frozen corn kernels for the recipe. And, canned corn holds up quite well.

99 thanks to Chef Matt for another righteous recipe. His Shrimp & Corn Soup is rich, creamy, and loaded with veggies and shrimp.

And it's always fun to hang out the my Cajun family and taste testers. This time Mom, Miles, and Jason stepped up to the plate(s). These are kool cats always up for another wacky video ride with the Swamp Chef !

Chef Matt's Shrimp & Corn Soup - VIDEO       Play it here, video runs 8 minutes, 24 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

  • Shrimp - 2 pounds. Okay to boil shrimp first (saving broth). 
  • Water - 8 cups.to boil shrimp and seafood shells. The strained broth will go into the soup.
  • 1 Bell Pepper - chopped. Remove the stem and seeds.
  • 1 Onion - chopped.
  • Celery - 1 stalk chopped. 
  • Flour - 2 cups.
  • Ro-tel - 10 ounces of tomatoes and chile in the can. Okay to substitute with a can of diced tomatoes.
  • Garlic Powder - 1 teaspoon. 
  • Dried Basil  - 1 tablespoon. Or any favorite herbs.
  • Hot Sauce - 1 teaspoon, optional. Add as much or as little as you can handle.
  • Cayenne Pepper - 1 teaspoon, optional.
  • Salt and Pepper - to taste. About half a teaspoon.
  • Corn - 2 cups.  Fresh or frozen. Add 10 minutes to the cooking time if the corn is fresh.
  • Green Onions - 1 bunch chopped. Remove root ends. 
  • Cream - 1 cup. Okay to use regular milk or a milk substitute.
  • Oil or Butter - 1 tablespoon for sauteing veggies. Any favorite vegetable oil.

Directions.

Matt first boiled unpeeled shrimp 10 to 15 minutes in 8 cups of water for a seafood broth.

Chef Matt went the extra mile in the video. The seafood shells (crab shells), plus carrot and onion, were roasted in the oven for about 10 minutes at 350 degrees. Okay to leave out this step. Boiling shrimp shells (or unpeeled shrimp) will render plenty of flavor for a broth.

If you are using store-bought peeled shrimp okay to add a container of your favorite broth for extra flavor.

Add chopped veggies to a medium-hot pan with a tablespoon of oil. Stir and saute for about 5 minutes.

Add 2 cups of flour to veggies. Saute flour and veggies for a couple of minutes.

Strain about 8 cups of shrimp/seafood broth and add to sauteed vegetables and flour. Stir to dissolve the flour.

Add a can of Ro-Tel to the soup. Okay to substitute with a can of diced tomato.

Now extra flavors are added. You can use any favorite spices and herbs (dried and fresh) you like or have on hand.

Add herbs and seasonings including basil, salt, pepper, hot sauce, and cayenne pepper (optional).

Use a favorite Hot Sauce. Do you like it hot and spicy or just mild? Add or subtract from Chef Matt's recipe spice amounts and taste as you go so you find the right balance.

Matt used frozen corn cobs. Slice off kernels and break them apart. Okay to use cheaper frozen corn in the bag or even drained canned corn. Add corn kernels to soup. Cook an extra 10 minutes if the corn kernels are raw.

Stir in chopped green onion. This gives the soup extra color and crunch.

Pour in the cream. The soup will thicken in about 5 minutes. Okay to use whole milk or milk substitute.

Add peeled and roughly chopped boiled shrimp to the soup. If shrimp are small then okay to leave them whole.

If shrimp are raw then simmer for about 10 minutes to cook through. 

You want to simmer cooked shrimp for only a couple of minutes to heat Shrimp and Corn Soup.

This recipe is similar to a New England Clam Chowder, thick and creamy with corn instead of potatoes.

Hindsight
A simple seafood broth for this recipe is easily made by boiling whole shrimp with the shells on. Strain if necessary and add the broth after sauteing the veggies and flour.

Shrimp cook quickly when boiled, in about 10 to 15 minutes. They are also easier to peel off the shells when boiled and cooled down.

Matt bought a container of Trinity veggies already chopped. It is more expensive, so it's cheaper to just buy a bell pepper, onion, and a rib or two of celery and chop them yourself - that's what I normally do. (I use leftover celery for my delish Tuna or Chicken Salads.)

Once you finally add the shrimp all that is needed is to warm up the soup to your desired temperature.

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