If you do decide to make please share your  comments on how they came out below.

Italian Meatball Stuffed Biscuits

 

Author:

Carmen Salerno

Recipe type: Appetizers

Cuisine: Italian

Serves: 8-10

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Save Print

 

A quick and delicious appetizers for kids or adults.

Ingredients

• 1 can Pillsbury Flaky golden layers biscuits – each pulled into 2 layers
• 10- 5 oz cooked Italian style meatballs – cut in half
• 2 sticks string cheese – cut each into 10 pieces
• grated Parmesan cheese
• dried basil
• dried oregano
• garlic powder
• cracked black pepper
• marinara sauce
• Egg Wash

Instructions

1. Heat oven to 375 degrees F.
2. Cut the string cheese “sticks”. You will need 20 small “pieces.”
3. Separate the biscuits into two layers each.
4. Cut each meatball in half…
5. Add one meatball “half” and one string cheese “piece” to each biscuit.
6. Wrap the dough around it and seat the edges.
7. Place the seam side down into a round cake pan
8. Brush the Egg Wash on the “buns”
9. Season the “buns” with pepper, basil, oregano, garlic powder.
10. Sprinkle them with Parmesan cheese.
11. Bake uncovered at 375 degrees F until golden brown.
12. These are great dipped into a bowl of warm marinara sauce

3.2.1596

The post Italian Meatball Stuffed Biscuits Recipe appeared first on TheFoodFather.

Jimmy Kimmel decided to do a taste test on his show last night. The best part of this test is that the testers are actually sipping from two cups of the exact same Starbucks coffee.

“This one has a richer taste… more premium,” on test subject responded.

“This one you can feel it as it goes down … you can taste it,” says another.

Geisha coffee is only available in inside 48 of it’s U.S. Stores that have Clover brewing machines (sorry drive-through customers)

The post Geisha coffee going for $7 for a Grande Cup of Coffee at Starbucks appeared first on TheFoodFather.

Meeting Jeff was fun and great learning experience on my journey of culinary supremacy. One of the thing that really stood out to me while watching his cooking demo was how he loved to involve the children there. His belief that if you invite your kids into the kitchen it will help build relationships and give them life skills the need. Heck they might even make you dinner one day!

The post Jeffrey Saad’s Book Signing At Maya Del Sol appeared first on TheFoodFather.

After entering and cooling off from the suffocating heat, I noticed how busy the place was. It wasn’t a terribly large dining room yet the set up with communal but chic picnic tables lined the south wall allowing for an easy flow of customers and employees. I also noticed owner Billy Dec silently surfing his social media pages off in the corner. How cool is that?? We were immediately seated and tended to by our waiter for the eve, Victor.

Going with a BBQ/Asian fusion theme, our picnic table consisted of a few squirt bottles of sauces and a mason jar stuffed with napkins, silverware and yes… chopsticks. Victor made a few drink suggestions. I chose a “Rockit Man” which is a Manhattan and the Food Father opted for the “Bushwacker”, a specialty cocktail consisting of Bacardi Rum, Kahlua, chocolate syrup and some other ingredients. Both drinks were refreshing however, I did immediately regret not ordering one of their Moonshine cocktails. As an appetizer, we delved into the “Cracklins” which were BBQ flavored pork rinds. I didn’t dislike them but the order was a bit large for just two people, even if one of them is the Food Father, a champion of consumption. They also had deviled eggs and other interesting things on the menu for appetizers.

For my main course, I selected Steam Buns. Like I said earlier, I’m a bit BBQ’d out right now so opted for a bit more of the Asian. The Food Father went with a half order of the Spare Ribs and we both split an order of the Mac and Cheese which our waiter, Victor recommended. The pork Spare Ribs came with an incredible hunk of corn bread. It wasn’t your traditional corn bread because its consistence was a bit soft and moist more akin to cake. I actually loved it. The pork ribs had a delicious rub with an Asian tang on them and if you like ribs, you’ll have to try these.

My Steam Buns were outstanding. I had a choice of rotisserie chicken, smoked pulled pork or smoked chopped brisket. I went with the brisket also per Victor’s suggestion. These are not traditional steamed buns and came deconstructed. My large ceramic plate complete with a flower pattern reminded me of simple dining in a southern, family restaurant yet the 4 warm, steamed buns with a slit in the side of them waiting to be stuffed with chopped brisket, jalapeno, chopped carrots and sprouts reminded me I was about to eat something other than a country fried steak.

We both loved our meals as well as the mac & cheese, a rigatoni noodle smothered in cheeses. Post meal, we split desert, S’Mores. Yes, I said S’Mores. A homemade marshmallow perfectly warm on the inside and charred on the top sat on a cool chunk of chocolate ganashe and a soft, gram cracker flavored crust.

I would say I had two very small negatives. My meal came atop a plate covered with a butcher paper. At first, this wasn’t even noticeable however, later in my meal, after the paper was soaked with the delish side sauce which I happily drizzled atop my steam buns… I realized that I some paper made its way onto my fork. Not a huge issue but I can see how some people may accidentally consume some of the paper while in their food frenzy. The other negative is that I was provided with 4 delicious, small buns. They came on my plate however, I think that it may or may not have been better to have those in a separate basket covered with a cloth to keep them warm. By the time I got to my fourth bun, it was a bit cold.

I’ll definitely be back and yes, I’ll even have the Steam Buns again. The food was excellent. The service was swift, concise and friendly. The atmosphere was definitely different with a clean and fun country feel. Great job!!

The post Review: DRAGON RANCH MOONSHINE & BBQ appeared first on TheFoodFather.

He would love  showing more than his cooking skills this Father’s Day. The Stake is an all-in-one BBQ tool which transforms from spatula to fork to tongs. Now you can flip burgers, grip chicken legs, and spike hot dogs without breaking a sweat.

Features

-Functions as tongs, a spatula, or a fork
-Smooth leaf spring mechanism makes tongs easy to use
-Fork slides out for use and tucks safely into spatula for storage
-Handles can be locked together or opened with one quick motion
-Brushed stainless steel
-Sturdy wooden handles

Dimensions
-18.5″ long with the fork tucked in, 21.25″ long with fork extended
-3.75″ wide spatula, 1″ wide handles
-1.125″ height with handles locked together, 4″-5″ height when tongs open

The post A Great Fathers Day Gift for the Grill Master of your life! appeared first on TheFoodFather.

The post Cemitas & Smoque BBQ Invasion Round #2 appeared first on TheFoodFather.

The post Sriracha Hot Sauce iPhone Case appeared first on TheFoodFather.

Sushi Nachos

 

Author:

Carmen Salerno

Serves: 4-6

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Save Print

 

Ingredients

• 12-20 wonton wrappers, fried in vegetable oil (be ready to flip these fast)
• 1 pound of sashimi grade ahi tuna, diced into ¼ inch chunks
• low sodium soy sauce for drizzling
• 2 green onions, thinly sliced including white and green parts
• 1 Serrano Pepper Thin sliced on a mandolin slicer
• Avocado Cream:
• 3 ripe avocados, diced
• ¼ cup thinly sliced white or yellow onion
• ½ tsp garlic powder
• ½ tsp kosher salt
• ⅛ tsp freshly cracked pepper
• Juice of 1 small lime
• 1 Tablespoon of sour cream
• 6-8 dashes of hot-sauce (optional)

Instructions

1. Puree all ingredients in a food processor or hand blender until smooth.
2. To assemble place a dollop of avocado cream on the fried wonton wrapper. Top with about a teaspoon of ahi tuna, then top it off with a thinly sliced Serrano pepper and drizzle with soy sauce to taste.

3.2.1596

The post Sushi Nachos appeared first on TheFoodFather.

I like making a turkey and stuffing frittata or aka omelet

Turkey and Stuffing Frittata

 

Author:

Carmen Salerno

Recipe type: Breakfast

Cuisine: American

Serves: 2

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Save Print

 

Ingredients

• Eggs, generally 2-3 or 4 egg whites
• tablespoon of olive oil
• 2 tablespoon of leftover turkey
• 2 tablespoon of leftover stuffing

Instructions

1. Prepare the filler, usually by sautéing it, and have it ready in the skillet.
2. Lightly beat the eggs to incorporate some air into them, which will make for a fluffier frittata.
3. Pour the eggs into the skillet, give the skillet a brisk shake to distribute them evenly though the filler, and let the frittata cook, without stirring, till the top begins to firm up.
   Cover the skillet with a lid that doesn’t have a lip and flip it upside-down while holding the lid pressed to it (you may want to do this over a sink the first time).
4. The frittata will come to rest on the lid; turn the skillet right-side up, slide the frittata back into it, and cook it for a couple of minutes more to set it through. It shouldn’t be runny, nor should it be bone dry.
5. As a variation in technique,
6. if your skillet has heatproof handles you can slip it into the broiler for a few minutes once the top begins to set. Also don’t be afraid to use some fresh goat cheese it on it.

3.2.1596

The post What to do with your left over Turkey and Stuffing? appeared first on TheFoodFather.

The post New Rebozo Mexican Restaurant Review appeared first on TheFoodFather.