The 99 Cent Chef

Saturday, June 20, 2026

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.

If you are too busy (or, lazy) to cook then keep an eye out for Father's Day dinner deals around town, like this Lobster Dinner from East Coast grocer, Redner's. I chatted with the manager and she said to get there early, before they run out for the day.

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.

For a breakfast shortcut, Campbell"s Soup sells cans of Country Style Sausage Gravy. I haven't tried it yet, but will give a Cheap$kate Dining Review soon.

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.

Pancakes are easy to make the 99 Cent Chef way, and I recommend adding fresh fruit.

For a quick breakfast, my 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 them 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 sporting event, then set out all the Big League concession Hot Dog condiments.

How does he like his Hot Dog? Plain with Mustard and Relish, Chili, 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 that Rachel has Coleslaw, and Reuben has Sauerkraut. Included in my recipe links is an easy Easy Corned Beef and Easy Homemade 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 Sauce, Sausage and Sauerkraut with Beer, Pulled Pork, Chicken Fried Steak & Gravy, Homemade Deli Pastrami, Chicken Stroganoff, Roast Cuban Pork, Meatloaf, Carnitas (Mexican-style pork,) Baked Lasagna with Ground Chicken, Sweet, and Sour Pork, Mint Roasted Chicken, Steak Carne Asada, Pork Bourguignon, and BBQ Chicken.

BBQ Chicken

Steak Carne Asada

Grilled Sausage

Chicken Fried Steak & Gravy

Roast Cuban Pork

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 Chips, Scallop Rolls, Fish Tacos, Fish Veracruz, a rich Portabella Crab Rockefeller, Coconut Crusted Fish & Mango Salsa, Scallops and Snow Peas Stir Fry, and 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 Hash, Mom's Chicken & Andouille Sausage Gumbo and Jambalaya, Matt's Alligator Po'Boy Sandwich, and Shrimp and Grits.

Chef Matt's Shrimp and Grits

If your Dad (or Husband) likes it raw, then I have the perfect recipe 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.)

California Roll

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.

Spicy Tuna Handroll

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 Pop, then it's 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 Sushi, Mushroom 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 Burger, Borscht, Black Bean, and Corn Salad, Baba Ganoush, Carrot Nigiri Sushi, Pasta Salad, Stuffed Tomatoes, Saag Paneer (creamy India-style spinach,) Falafel, Steamed Artichoke, Ms Patti's Red Beans and Rice, Eggplant Parmesan, Braised Romaine Lettuce Hearts, Pasta with Cashews & Garlic, Veggies in Cream with Pasta, Tomato and Basil Bruschetta, Eggplant Hummus, Snow Peas with Tofu and Ramen Stir Fry, Veggie Curry with Lentils, Baked Pasta with Califlower and Cheese, Veggie Tempura, French Onion Soup, and Pear & Spinach Salad with a Creamy Herb Dressing.

Braised Romaine Lettuce Hearts

Veggies in Cream with Pasta

Tomato and Basil Bruschetta

Carrot Nigiri Sushi

Baba Ganoush

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. Okay to use any canned fruit you find on sale.

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!

Sunday, June 14, 2026

Scallops with Spaghetti Recipe

Seafood and pasta belong together, and my Scallops and Spaghetti is a tasty combo. It's a simple recipe made with sauteed Scallops in butter over tender Spaghetti with the addition of a little shaved Parmesan.

This recipe comes together in the length of time it takes to boil Spaghetti.

Spaghetti is still cheap. I even find Parmesan at Dollar Tree. Of course, $1.50 containers of Parmesan doesn't quite compare to fresh, shaved Parmesan, but I always keep some cheap Parmesan when I run out of the good stuff, or my bank account is low.

I was lucky to see nice, big, plump Scallops for half price at my local chain grocer, Ralphs, in the seafood refrigerated case.

As usual, when I buy any seafood or other protein on sale, close to the expiration date, it will go right into the freezer, or I will cook with it within a day or two, at the most.

With seafood, I always give it the sniff test for a foul odor. You can always cook a small piece for a final taste test.

The trick to this recipe is to saute one side of the scallops for about 3 to 5 minutes until charred and carmelized, then quickly saute the other side for just a minute, or until desired doneness.

If you carmelize both sides, the Scallop may dry out. There is nothing tasty about a rubbery Sacllop! I also cook my burgers and steaks this way, too.

You will know when the sauteeing Scallops are done by watching the moisture from the Scallops turn brown. That is the time to turn the Scallops for a quick saute on the uncooked side.

Try not to overcook seafood. I turn the Scallops while the topside is still raw. Small Bay Scallops will cook faster.

I cooked the Scallops over a medium, low heat.

I leave out salt and pepper because I like the sweetness of a Scallop to come through as the main flavor. Of course, add salt and pepper if you like.

If you are using a pan without a non-stick surface, the Scallop may stick to the pan, so a spatula or knife is needed to free the Scallop. Try not to scrape off the caramelized surface of the Scallop, it holds a lot of flavor, plus it looks cooler that way

Dried Spaghetti boils tender in about 8 minutes, on average. Read the package directions since different pasta brands' cooking times may vary slightly.

For al dente, or pasta with a slight chew, shorten the time by a minute or so. I always pull out a strand and give it a taste test.

Make sure to stir boiling pasta to keep it from sticking together. I don't add salt to the water, but you can. Reserve a cup of pasta water to add when finishing up the recipe. Pasta tends to dry quickly. Pasta water will make a creamy sauce when mixed into the Spaghetti and shaved Parmesan cheese.

I made a sauce with Parmesan Cheese, but you can leave it out - keeping it simple.

Sometimes I like a recipe simply done, like Scallops & Spaghetti.

Scallops & Spaghetti Recipe - Video Play it here, video runs 3 minutes, 47 seconds

Ingredients

Scallops - I sauteed large scallops. Small Bay Scallops will cook faster.

Cooking Oil - 1 tablespoon of any favorite oil. I like Olive Oil.

Spaghetti - I used a 1/2 package of dried spaghetti. You could add more spaghetti.

Parmesan Cheese - optional. I shaved a 1/4 cup of Parmesan. Okay to add more. You can leave it out, as well.

Water - Enough to cover the spaghetti. Usually, 6 cups of water to start. Add more water if you add more Spaghetti.

Directions

Add 6 cups of water to a pot and bring it to a boil over high heat.

In a frying pan over medium/low heat, add a tablespoon of oil. Add raw Scallops.

I leave out salt and pepper for this recipe because I want to have the Scallops at their maximum sweetness, and any more seasoning gets in the way.

It's fine if you like salt and pepper, plus any favorite Italian herbs.

Allow the Scallops to cook without moving them. This will give the surface of cooking Scallops a caramelized surface.

I like to cook one side for about 3 to 5 minutes until the butter browns, which means the Scallop surface is browned, too.

For a pan without a non-stick surface, you may need to loosen the Scallops with a spatula or a knife. Try not to scrape away the caramelized surface of the Scallop - that's a lot of flavor in the browned bits, and it looks cooler on the finished plating.

Loosen the Scallop and turn over to cook for another minute, or until the Scallop reaches the desired doneness. Remove the caramelized Scallops when done. Hopefully, the Scallops and Spaghetti are ready about the same time. It's easy enough to reheat either.

While cooking the Scallops, bring a pot of water to a boil and add the dried Spaghetti.

As the Spaghetti softens, stir it so it does not clump and stick together. Follow the Spaghetti cooking directions. Usually, dried pasta takes 8 minutes or so.

For al dente, reduce cooking time by a minute or more. I take a strand of spaghetti out of the pot after 6 minutes and give it a chew test. Slightly soft, with a little chew, is fine. The spaghetti will continue to soften when added to the warm saute pan with the Scallops and some pasta water.

Finally, reduce the heat to the lowest setting.

When Spaghetti and Scallops are done, add half a cup of hot pasta water to the saute pan and scrape loose the caramelized scallop bits stuck to the pan. There is a lot of flavor in the Scallop bits.

Turn off the heat.

Add the cooked Spaghetti to the pan, and sprinkle on the shaved Parmesan cheese. Mix well so the Parmesan creates a creamy sauce. Okay to add more pasta water if the Spaghetti soaks up too much.

It's okay to leave out the Parmesan Cheese completely - it's a delicious dish with or without cheese.

The trick of a creamy Parmesan sauce is all in the pasta temperature. The pasta and cheese should not be boiling, just warm, or the cheese will turn into stringy cheese. So stir vigorously as the Parmesan melts and creates a cream. Again, add more pasta water if the sauce dries out too much.

You can mix in the cooked Scallops, or serve them charred side up, on top of the Spaghetti.

Tuesday, June 9, 2026

Texas Barbecue in DFW International Airport

What is there to do at DFW (Dallas/Fort Worth International Airport in Texas) when your flight is cancelled, and the first available flight is the next day?

When my wife, Linda, and I had hours to fill, the search was on for authentic Texas Barbecue in the many airport terminals.

We were stuck in Terminal C, near gate 22. I parked us at a table with AC power plugs so I could while away the hours on my laptop computer working on my 99 Cent Chef YouTube videos and Blog Posts.

Click on any photo to see larger.

Thanks to Linda's persistence online and phone calls with our airline, she wrangled two $12 meal vouchers and a hotel voucher for our overnight stay nearby.

She out-cheap$kated me!

We stayed overnight at airport-adjacent Comfort Suites - I had a Texas Waffle for breakfast.

Back to DFW, the hunt was on for Texas Barbecue when pangs of hunger hit. I found a Bánh Mì restaurant counter where Linda ordered a Bánh Mì Vietnamese Salad with Tofu. I kept going, sniffing the air for the tell-tale aroma of hickory smoke.

I hit the jackpot when I saw the Dickey's Barbecue Pit sign - look no further!

Go to the counter to order. The barbecue will be waiting for you by the cash register before you get your credit card back. I'm sure they smoke the meats off-site and bring it in.

The thing about Texas Barbecue is that it's ready to eat after hours of slow-cooking over smoky hickory coals. The meat stays moist, wrapped up then reheated. A whole beef brisket is smoked, then sliced or chopped to order.

I spent a few of my younger years in Texas and have indulged in many slices of smoky, lean, tender, and moist Barbecue Beef Brisket. I like the Barbecue Sliced Brisket piled high in a hamburger bun smeared with tangy barbecue sauce, sliced raw onion, and pickle.

For a heaping full-on order, tackle the 1, 2, or 3 Meat Plates with 2 Sides, and Texas Toast. Similar to a Prime Rib station, all that's left is slicing the whole brisket, then adding the sides.

I skipped the $18 tap beer at the bar nearby, and used the airline $12 voucher on a 2-meat plate of Sliced Beef Brisket and 2 Pork Ribs. My 2 Sides were Green Beans with Bacon and Mac & Cheese. Barbecue can be expensive, but worth it. My $12 Voucher saved the day - 99 thanks, Linda!!

The Pork Ribs are not as meaty as larger beef ribs, but they were tender with plenty of smoky flavor.

The thickly Sliced Barbecue Brisket had a thin, red, tender rind between the seasoned, crisp, dark outer bark and succulent lean beef.

This is a real Texas-style Barbecue Brisket restaurant oasis, slotted into a cacophonous airport.

The sides are almost beside the point, but a tasty distraction.

I selected the Signature BBQ Sauce, which is sweet and tomatoey tart.

The Mac and Cheese would be better with a baked-on crust of cheddar. The cheese sauce was creamy, the macaroni tender. A fine Mac & Cheese similar to any fast food joint like KFC.

My small side of Green Beans with Bacon was missing bacon - I did detect a couple of small pieces, but the flavor of bacon grease was there. The Green Beans were tender and smoky. Quite tasty.

A thick slice of white bread, Texas Toast, served its purpose of sopping up any leftover beef juices, barbecue sauce, green beans juices, and yummy streaks of mac & cheese.

If you are going to be stranded in an airport, DFW is the one! Moist, smoky, lean Beef Brisket from Dicky's is amazingly delicious, even in a busy airport setting.

I would hop the airport Skylink tram no matter what terminal you are in. The tram is quick, so head to Terminal C and about Gate 6. Look on the restaurants/shopping side for the signage of Dickey's Barbecue Pit. You will see the long bar, then look for the food display counter to order.