Father's Day Gift Ideas: Part II

So, does dad have a grill he loves? Maybe he needs some accessories to go along with it! Our Cool Dads compiled a list of grill accessories they can't live without!

Shish Kabob Set

Kevin in the Wisconsin Test Kitchen loves making grilled vegetable and meat kabobs; and thinks a stainless steel set is a great (and inexpensive investment). You can always use wooden skewers, but you need to soak them in water beforehand. With metal- you're good to go. This set is awesome, because it comes with a small, foldable stand that holds the skewers while they're on the grill. This is an easy way to make vegetable kabobs for Meatless Monday, or chicken and beef kabobs for the other days of the week. 

http://www.amazon.com/Brinkmann-9021-Shish-Kabob-Set/dp/B002UKPTRM/ref=pd_sim_86_1?ie=UTF8&refRID=0V0YWS4505CRRPFBF2VP

Coal Starter Chimney

Doug in the Arkansas Test Kitchen is a big fan of this chimney that's used to start the grill quicker, and keep the coals at a more uniform temperature. This is a great idea for weeknight cook outs, when you're looking to get food on the grill and to the table quickly.

http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1432566329&sr=1-1&keywords=coal+starter

Silicone Grilling Mats

The Wisconsin Test Kitchen used to use a grill wok to grill vegetables, until we discovered these awesome, convenient grilling mats. It keeps the marinade on the vegetables, and out of the grill. This is also an excellent way to make bbq ribs- the sauce sticks to the meat, not the grill. Also, bonus points for the fact these are easy to clean up (throw them in the dishwasher, or wipe down with a wet cloth). It's the best thing to happen to the grill since the invention of fire!

http://www.amazon.com/Premier-Kitchen-Grill-Non-stick-Baking/dp/B00OJX7IJ0/ref=sr_1_8?s=lawn-garden&ie=UTF8&qid=1432566533&sr=1-8&keywords=silicone+grill+mat

Bottle Opener

Both of our Cool Dads have been known to enjoy a cold beverage (or several!) while grilling out. So, they feel a quality bottle opener is a great investment. Kevin has his attached to his metal spatula, purely for utilitarian purposes, of course.

http://www.amazon.com/Steven-Raichlen-Barbecue-Stainless-Packwood/dp/B003FZAVJ2/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1432566856&sr=1-3&keywords=spatula+with+bottle+opener

We hope this gives you some more great grilling gift ideas for dad!

Stay Cool,

The Cool Dads Crew

Meatless Monday: Eggplant Pizza

Here's an update for everyone: artichokes are a colossal pain in the butt. The amount of actual "meat" you get off of one of those spiny little globes is almost non-existent. And it sure doesn't equate to the amount of work that goes into them (boiling, grilling, covering in sauce and finally attempting to eat). 

Why am I ranting about artichokes? Grilled artichokes with spicy tomato mayo was supposed to be our Meatless Monday post. When I originally told my mom we were making artichokes, her exact words were, "I buy artichokes in a jar. The way God intended us to". Damn. Mom was right again. 

Luckily, we were also making eggplant pizzas the same night, so we had a back up plan! Sadly, we didn't capture as many pictures as we wanted to (damn you, artichokes)- but we put our own Cool Dads spin (ie: grilling) on these pizzas, and they were delicious. But what did we expect with a Julia Child recipe?

Cool Dad's Eggplant Pizzas
(Recipe inspired by: http://www.kalynskitchen.com/2012/08/recipe-for-julia-childs-eggplant-pizzas.html)

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before grilling
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before grilling
10 large basil leaves, cut in thin strips (optional)
freshly grated Parmesan
1/3 cup shredded mozzarella cheese
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. While the eggplant is sitting, prepare the grill to medium heat.

To prepare the sauce, heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Brush both sides of the eggplant slices with olive oil, and place on the grill, sprinkling the tops with Italian seasonings. Grill the eggplants for 8-10 minutes, until they are firm. 

After about 8 minutes, top the eggplant slices with the tomato mixture, and a small sprinkle of mozzarella cheese. Put the lid on the grill for a minute- allowing the cheese to melt slightly. Once pizzas are removed from the grill, sprinkle with fresh basil and grated Parmesan cheese.

Serve hot, with red pepper flakes to sprinkle on pizza if desired.

This was a fun take on the traditional pizza, and a recipe enhanced by grilling. The same can not be said for our friends the artichokes! 

Stay Cool,
The Cool Dads Crew

Friday Fun: Potato Bombs

We all know The Wisconsin and Arkansas Test Kitchens love to grill. And we are pretty good at grilling meat, but what about sides? Yes, the grill is for more than just meat, kids.Case in point, our Smoked Mac and Cheese:
http://cooldadscook.blogspot.com/2014/05/monday-meals-grilled-macaroni-cheese.html

Here's another grilling side you can customize and use your imagination with. 

Potato Bombs

Russet potatoes, scrubbed clean

String cheese

Lunch meat slices or bacon bits 

Optional Ingredients

Bacon (to wrap around the outside of the potato)

BBQ rub (can be applied inside or outside the potato)

Diced vegetables (onion, or peppers)

Directions:

1. Use an apple corer and core out the center of the potato

2. Cut the ends off the core and save (keep the rest of the center*)

3. Plug one end of the core (I cored the potatoes only halfway through- which saved me a step)

4. Place the cheese, meat and/or additional toppings in the center of the potato.

5. Plug the other end of the potato once the ingredients are inside

6. Wrap potato in bacon and sprinkle BBQ rub on, if desired 

7. Wrap the bomb in aluminum foil

8. Place on the grill at 350°F or until it feels soft when you squeeze it (about 1 hour)

*If you saved the centers of the cores, you can place them in an aluminum foil bowl with cheese and bacon bits, and grill them along with the potato bombs.

Sorry we didn't get a picture of the final product; they were gone before we knew it! It was one of our most popular side dishes ever.

We highly recommend serving these with your next grilled meal!

Stay Cool,
The Cool Dads Crew

Fathers Day Gift Ideas: Part I

We interrupt this regularly scheduled Kids in the Kitchen Wednesday with some breaking news... Father's Day is coming up: Sunday, June 21st. Make sure to mark your calendars!

The Wisconsin Test Kitchen is in dire need of a new grill. Our trusty Weber is almost completely rusted through, and has been leaning precariously to the right for several months now. We hold our breaths collectively every time we use it. It's kind of a no-brainer what we're buying Kevin for Father's Day. 

But looking for a grill can be kind of overwhelming. We thought we'd provide you with some recommendations, in case you're looking to buy one for Dear Old Dad. 

The first question you need to ask is, "Gas, or charcoal?" Kevin and Doug both are adamant charcoal grillers; so that's what this blog is focusing on. No disrespect to gas grillers of the world; but that's not how we roll. So, here are our "Good," "Better," and "Best," recommendations. 

Good

http://www.amazon.com/Weber-741001-Silver-One-Touch-22-Inch/dp/B00004RALU/ref=sr_1_4?s=lawn-garden&ie=UTF8&qid=1431907800&sr=1-4&keywords=charcoal+grill

While the Test Kitchens were discussing this blog, both Cool Dads unanimously agreed a 22" Weber kettle grill is pretty much your best bet. It's reasonably priced, the 363 square inches of cooking space are generous enough to cook for a yard full of people, and the Weber name pretty much means the grill will last you for years as long as you take care of it. We recommend buying a cover for the grill to keep it safe from the elements. 
Drawbacks? This is a pretty basic, stripped down model. You're not going to find a lot of bells or whistles; but this is a solid grill that will get the job done.

Better

http://www.amazon.com/Kingsford-GR1031-014984-Barrel-Charcoal-30-Inch/dp/B00BB794NK/ref=sr_1_12?s=lawn-garden&ie=UTF8&qid=1431908118&sr=1-12&keywords=charcoal+grill

This Kingsford model is bigger than the Weber, and it has a few nice features that might come in handy. The side shelves and underneath rack are convenient; as well as the temperature to help you gauge the grill heat. 
Drawbacks? Yeah... we've got nothing. It's bigger, so make sure you have the storage space to keep it in non-winter months; but this grill looks like a winner. 

Best

http://www.biggreenegg.com/eggs/sizes/

No question, hands down, the grand poo-bah, Cadillac of all grills is the Big Green Egg. It's not just a grill, you can use it as a smoker, an oven and a grill. Egg fanatics claim you'll never use your oven again once you start using the Egg. And fanatic is the correct word... there are even Big Green Egg gatherings where people from all over the world converge with their Eggs, and have massive grilling sessions. 

Drawbacks? Only one... the price. It's super pricy. And all of the equally pricey accessories are sold separately. But isn't Dad worth a little splurge every now and then? 

Keep your eye on our blog the next few weeks; we've got some awesome Father's Day crafts and gift ideas lined up- and we can't wait to share them with you.

Stay Cool,
The Cool Dads Crew

Meatless Monday: Chickpea Curry

The Wisconsin Test Kitchen has a bad habit of ordering take-out far too often. We've gotten better; but there are still nights when it's a lot easier to have our local Chinese restaurant handle dinner for us. 

We've found a lot of good recipes that help us recreate our favorite take-out food dishes at home; but one dish we had yet to truly master was a quality red coconut curry. Until last night. We give you: Better than Take-Out Curry

Chickpea Coconut Curry
Recipe courtesy of: http://lecremedelacrumb.com/2014/02/chickpea-curry.html

INGREDIENTS

1 cup snow peas, sliced crosswise
½ white onion, diced
1 large carrot, peeled and thinly sliced
½ red pepper, thinly sliced
2 teaspoons oil
2 teaspoon garlic, minced
2 14-ounce cans coconut milk
3 tablespoons red curry paste
juice of one lime
1 teaspoon yellow curry powder
1 15-ounce can chickpeas/garbanzo beans
½ teaspoon garlic salt
1 teaspoon salt (or to taste)
¼ cup cilantro, chopped
optional: cooked white rice

Add snow peas, onions, carrots, red peppers and oil to a large pan or nonstick skillet and sauté over medium-high heat 5-6 minutes until veggies are tender. Add garlic and cook another minute or so until garlic is fragrant.

Add coconut milk, red curry paste, lime juice, yellow curry powder, chickpeas, garlic slat, and salt. Continue to cook and stir until chickpeas are heated through (about five minutes). Stir in cilantro. Taste and add salt if desired. Serve warm over rice and top with additional cilantro. 

Notes from the Test Kitchen

-We had some extra mushrooms in our fridge, and sauteed them with the rest of the vegetables. We HIGHLY recommend this addition.

-This curry has a lot of sauce; you can add additional vegetables if you're looking for a thicker curry. Or, if it's not Monday and you don't care about eating meat; shrimp or chicken would be delicious in this also. 

-This curry has a mild spice- feel free to add some Siracha to spice it up even more.

While we're sad our local Thai restaurant won't be seeing as much of us as they normally do; we're in love with this recipe. Give it a try, and give your delivery guy the night off.

Stay Cool,
The Cool Dads Crew

Friday Fun: Duck Poppers

Ok, so even though I live in Arkansas I have not eaten a lot of wild game (duck, turkey, deer or goose). I know it's shocking, but thanks to some great friends, that was resolved during a Men's Weekend with our church. With one of the gentlemen owning a duck hunting lodge, there was plenty of duck to be had, and one of his favorite recipes which he shared with us was Duck Poppers. This easy to make recipe was a hit at our Men's Weekend and is sure to be a hit at your house.

Duck Poppers

Meat (you can go with duck, wild turkey or simply chicken from the store)
8oz. Cream Cheese, softened slightly
2 fresh jalapeños, sliced
8 slices bacon (cut bacon slices in half - you will not need a full slice of bacon to wrap the meat with)
Toothpicks

Directions:
1. Cut your choice of meat roughly into one inch pieces

2. Butterfly the meat cubes (Butterfly means the meat is laid out flat on a cutting board and cut in half parallel to the board from one side almost all the way to the other. A small "hinge" is left at the one side, which is used to fold the meat out like a book.

3. Place a small amount of cream cheese and a slice of jalapeno into the meat

4. Wrap the meat with bacon, and secure with a toothpick

5. Place on a preheated grill and cook until done*
* All poultry must be cooked to an internal temperature of at least 160° F.

Summer is right around the corner- we can't wait to share more grilling recipes with you!

Stay Cool,
The Cool Dads Crew

Kids in the Kitchen Wednesday: Container Gardens

Here at Cool Dads Cook we talk a lot about cooking; whether it be it in a crock pot, on the stove, or our personal favorite: on the grill. We talk about cooking vegetables, fruit and meat alike, but the question everyone needs to start asking is, where does our food actually come from?

On a basic level, we all know food comes from the grocery store, or even better, the farmers market, or a CSA (community supported agriculture). And we highly recommend the last two! If you're purchasing food from farmers markets or CSAs; you're helping to support local farms and more importantly, local farmers. Without farmers- we wouldn't have food. 

However, what about getting your little one out and growing some of your own fruits and vegetables? We know what you're going to say: “I can’t, I don’t have the space, or the tiller, or all the specialized tools that you need to do that!” 

But we beg to differ. The Arkansas Test Kitchen spent the last weekend with Lil’ Dude planting a container garden.

The great thing about a container garden is that you can place it anywhere you get sunlight. If you live in an apartment, you can do a windowsill garden; if you live in a townhouse- place it on the balcony, or if you live in a house, just place it in the backyard. 

Lil’ Dude was extremely excited to start this project and is ready for fruits and vegetables NOW. For our garden, we planted 4 different types of tomatoes, 2 different types of bell peppers, 6 sweet banana peppers, mini eggplants, and crook neck squash; and as of today we are seeing tomatoes on our cherry tomato plant. Lil’ Dude is super excited!

Here is the basic set up:

Take a 5 gallon bucket (or any plastic bucket you can get). You can purchase these from Lowe’s or Home Depot; or you can try calling around to area restaurants and bakeries and get them free.

Drill holes in the bottom of the bucket for drainage. I used a 13/34” drill bit to drill my holes

Place about 2” of washed pea gravel (again this assists in drainage) in the bottom of the buckets.

Cut some garden fabric the size of the area above the gravel. This allows the water to flow through, but not the soil.

Fill the rest of the bucket with good gardening soil. Make sure you use gardening soil- and not just top soil. We use the Miracle Gro’ brand because it already has fertilizer in it.

Now it's time to plant! Gently remove the plants from their plastic container by turning the container over, and placing the stem of the plant between your fingers and gently squeezing the container. The plant should fall out into your hands. 

Gently break the root ball up, this will allow the roots to expand in the container.

Dig a small hole in the soil, and place the plant’s roots inside. Place more soil in the container, and gently pat down.

Water the plants. After all, they've been through a traumatic experience and need the nourishment.

Things to Remember:

-Unlike a garden you would plant in the ground, a container garden has less surface area, which means you will have to water more frequently.

-Most of these plants will grow UP, therefore you will need to stake them.

Lil Dude isn't the only one excited about the container garden; we can't wait for our fresh produce! We'll keep you updated on our gardening success!

Stay Cool,

The Cool Dads Crew

Meatless Mondays: Black Bean & Green Chili Enchiladas

It was Cinco de Mayo last week!! We hope you were enjoying some delicious Mexican fare in your kitchens... I know we were. The Wisconsin Test Kitchen loves any reason to celebrate (and make a pitcher of margaritas!); so we were all over Cinco de Mayo. And... it fell on Taco Tuesday! Coincidence? We think not... 

Man can not live on margaritas alone (well, he can, but it would be a sad, painful existence); so we had to actually cook food too. We tried a new enchilada recipe and had happy, full bellies. And these tasty enchiladas were prepared, and on the table faster than you can say 'Ole!'. 

Black Bean Green Chili Enchiladas
Recipe adapted from: http://minimalistbaker.com/spicy-black-bean-green-chili-manchego-enchiladas/


12 small corn or flour tortillas (Cool Dads prefer corn)
1 15-ounce can black beans, drained and rinsed
1 4-ounce can diced green chilies
1 28-ounce can red enchilada sauce, such as Las Palmas
1/2 cup shredded pepper jack cheese
1/4 cup greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc.


Preheat oven to 375 degrees and position a baking rack in the middle of the oven.
Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. We also added a few shakes of curry powder just to add a little more flavor.

Pour a small amount of sauce into the bottom of a 9x13" pan- enough to coat the bottom. Swirl to coat and set aside.

Scoop a small amount of the black bean filling into the tortillas, and place in the pan- seam side down. Continue until all the filling is used up (we got about 8 enchiladas).
Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. 

Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.

We topped our enchiladas with fresh avocado and tomato- it was a Cinco de Mayo meal to be proud of, for sure. 

Stay Cool,

The Cool Dads Crew

Family Fridays: Twice Baked Butternut Squash

Tired of the same old- same old baked potatoes at Sunday lunch? Are you looking for something different, with a little more flavor? How about butternut squash. 
The Wisconsin Test Kitchen is still dabbling in the new world of vegetarianism; and we tried this dish last week; along with a citrus kale salad. It ended up being a nice, hearty dinner; but would be an excellent side-dish as well.

Twice Baked Butternut Squash
Recipe courtesy of: http://reciperunner.com/baked-butternut-squash/


2 medium sized butternut squash, halved lengthwise and seeds removed
1/2 t. kosher salt
1/4 t. black pepper
1 T. fresh sage, chopped
2 T. plain non fat Greek yogurt
2 ounces goat cheese
2 T. breadcrumbs
1 t. extra virgin olive oil

Preheat oven to 450 degrees.
Line a baking sheet with foil and spray it with cooking spray.
Place the halved butternut squash cut side down on the baking sheet and cover completely with another piece of foil.
Bake the squash for 35 minutes or until until a fork inserted into the flesh comes out easily.

Remove the squash from the oven, lower the temperature to 425 degrees, and let the squash cool slightly.
Using a spoon, scoop the flesh out.
In a large bowl mash together the squash flesh, salt, pepper, sage, Greek yogurt, and goat cheese.

Once everything is combined, spoon the squash mixture back into a lightly greased 8"x8" baking dish.
Top the squash with the breadcrumbs and drizzle with olive oil.

Place the squash back in the oven and bake for another 10-15 minutes or until the mixture is heated through.

This was an easy recipe to throw together for a weeknight dinner. Literally the most time intensive part was roasting the squash. But once that was done, it was easy to combine everything together, bake and have dinner on the table. 

For those of you freaking out that this has now become a vegetarian blog- never fear; Doug has plenty of carnivorous posts for you to enjoy this month. 

Stay Cool,
The Cool Dads Crew

Meatless Monday: Enchilada Casserole

Tomorrow is Cinco de Mayo: that means it's time for Cool Dads all over the country to get their taco on! The Cool Dads Crew loves meat as much as the next guy; but we decided to try a vegetarian challenge last week. Some were more successful than others (there was a pulled pork incident we shall never speak of again); but the best part was finding some new recipes. This was one of them! 

Enchilada Casserole
Recipe courtesy of: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

1 cup quinoa
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced


In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

Serve immediately, garnished with avocado and tomato, if desired.

This was a great meal the Wisconsin Test Kitchen enjoyed; it had all the flavors you crave from Mexican food; but we didn't feel overly full after eating it. Quinoa has become a staple in our kitchen over the past few years, and we love finding new applications for it. 

We hope you all have a safe, wonderful Cinco de Mayo!

Stay Cool,
The Cool Dads Crew

Family Fridays: Peach Salsa Pork Roast

The Wisconsin Test Kitchen received a whole, butchered hog for Christmas this past year, and we're always looking for new, interesting pork recipes to try. We had Sunday lunch planned this past week, and thought pork roast and sweet potatoes sounded perfect. And who doesn't love a sweet, spicy peach salsa? 

Peach Salsa Pork Roast
Recipe courtesy of: http://www.foodiewithfamily.com/slow-cooker-peach-salsa-pork-roast-with-sweet-potatoes/


1 (2 to 2-1/2 pound) boneless pork roast
kosher salt and cracked black pepper
1 tablespoon peanut, canola, vegetable, or olive oil
5 small (about 1-1/2 lbs) peeled sweet potatoes, cut into 1-inch chunks
2 cups peach salsa 

Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. 

Put the lid in place and set the slow-cooker to HIGH.
Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. 

Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. 

The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.

Sorry for not taking more pictures; we started this recipe in the morning before coffee, and finished it in time to plate and serve. Fail. But take our word for it- this was a juicy, tender pork roast with a ton of flavor. And the sweet potatoes were a perfect addition. 

Give this roast a try for your next family meal, you're guaranteed to have clean plates all around.

Stay Cool,
The Cool Dads Crew