DadChef

Dog of the Week:

The Guatemala

Sumo stew (Chanko Nabe) is the go to when recovering physically from illness for me.

It’s also a fantastic meal prep since I always make a huge batch when I make it.

No real measurements here - start simmering some broth (I’m using beef bone broth but traditionally this is made with fish broth). I add a little soy sauce, sesame oil and white wine to it.

As the giant pot of broth gets up to a simmer I take pork and beef and mix it up with egg, green onion, garlic, ginger, and white onion.

Then I add into the simmering broth some daikon and carrots and let those go for a couple minutes before spooning in my meatballs. I make them about a tbsp size each using my spoon to form them. It takes around 30 minutes to make sure they’re cooked through in the simmering broth.

Towards the end I add in a bunch of miso paste, mushrooms, Napa cabbage, bok choy and tofu.

I’ll be eating this for the next 4-5 days to help my body get back up to speed.

Cucumbers and sour cream.

My family is Polish and this was a staple at holidays and having around the house.

Reminds me of my Great-Grandmother when I make it.

Fun fact: My last name means “cottage cheese” in Polish.

- 1 seedless cucumber
- 2 tbsp sour cream
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2cup - 1 cup of Fresh Dill (up to you)
- Salt
- Pepper

You can add things like onion, garlic etc. but I like it like this.

Lamb Picanha with orange juice and ginger braised carrots.

Sous vide the lamb at 135 degrees for about 2 and a half hours.

30 minutes before it’s done, take some carrots and minced ginger and cook them in some extra virgin olive oil for a few minutes. Then add some orange juice covering the carrots about halfway.

Add some salt, thyme and rosemary. Cover and simmer for 30 minutes.

When the steak is ready, take it out, dry it then put in the freezer uncovered for 3 minutes or so.

After, sear it on both sides for a good 2 minutes. Basted with herbs to finish.

Solid breakfast for dinner

Buffalo Chicken Grilled Cheese!

Italian chopped salad for the summer!

Dog of the week:

The Elvis

Try making your own stock at home if you haven’t before. If there is anything in my cooking journey that I’ve found has a massive impact on taste, it’s using my own stock vs. store bought. Stock is used so much in cooking, why wouldn’t you want the highest quality?