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Dinner by Dad
Canada
เข้าร่วมเมื่อ 18 ต.ค. 2011
I'm a Dad. I like to cook. I'm a Dad who cooks. That's pretty much the core of who I am.
My goal is to make uncomplicated but delicious food that any family can enjoy.
I don't bake. But I'll occasionally try my hand at desserts.
Oh, and I'm Filipino by birth, so I'll sometimes post recipes I watched my mom make.
Look for me on Cookpad and Instagram.
And that's it. Thanks for checking out my channel.
My goal is to make uncomplicated but delicious food that any family can enjoy.
I don't bake. But I'll occasionally try my hand at desserts.
Oh, and I'm Filipino by birth, so I'll sometimes post recipes I watched my mom make.
Look for me on Cookpad and Instagram.
And that's it. Thanks for checking out my channel.
Improvising A Fantastic Chowder From Leftover Ingredients
As the title suggests and the video shows, the recipe for this chowder isn't exactly set in stone. The only ingredients I'd consider "must haves" are the bacon, some sort of cream, potatoes, and at least 2 types of seafood (preferably one fish and one shellfish). But that's just personal preference, and depends on what's available. Here's how I made it this time:
6 strips bacon
2 medium white or yellow potatoes, peeled and cut into 2 cm chunks
1 medium or 1/2 large onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
Old Bay seasoning
1 tbsp tomato paste
4 or 5 fresh thyme sprigs
4 cups stock (chicken, veg, or seafood)
2 sole fillets (found in your supermarket freezer section), cut into large chunks
8 oz bay scallops
1 cup frozen corn
1/4 cup full-fat sour cream
Panko breadcrumbs
1. Fry the bacon as normal in a large pot (or wok :) until crispy. Remove the bacon and set aside. Throw in the potatoes and let them fry in the bacon grease for about 5 minutes. Add the onion, garlic and celery, and season liberally with Old Bay. Let fry for a minute until the onion softens, then stir in the tomato paste. Cook for 2 or 3 minutes.
2. Add the thyme and stock. Bring to a simmer and let cook until the potatoes are just soft enough to pierce with a fork. Add the seafood and continue simmering for 5 minutes. Turn off the heat and add the corn. Let the soup stop simmering for a minute, then stir in the sour cream. Season to taste, then cover and keep warm.
3. Chop the bacon into fine bits and add it to a pan on medium heat. Once the bacon's warm, add about an equivalent amount of panko. Let cook for a few minutes until the panko's golden and toasted. Use the mixture to garnish the soup when serving.
Cheers!
Robert
6 strips bacon
2 medium white or yellow potatoes, peeled and cut into 2 cm chunks
1 medium or 1/2 large onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
Old Bay seasoning
1 tbsp tomato paste
4 or 5 fresh thyme sprigs
4 cups stock (chicken, veg, or seafood)
2 sole fillets (found in your supermarket freezer section), cut into large chunks
8 oz bay scallops
1 cup frozen corn
1/4 cup full-fat sour cream
Panko breadcrumbs
1. Fry the bacon as normal in a large pot (or wok :) until crispy. Remove the bacon and set aside. Throw in the potatoes and let them fry in the bacon grease for about 5 minutes. Add the onion, garlic and celery, and season liberally with Old Bay. Let fry for a minute until the onion softens, then stir in the tomato paste. Cook for 2 or 3 minutes.
2. Add the thyme and stock. Bring to a simmer and let cook until the potatoes are just soft enough to pierce with a fork. Add the seafood and continue simmering for 5 minutes. Turn off the heat and add the corn. Let the soup stop simmering for a minute, then stir in the sour cream. Season to taste, then cover and keep warm.
3. Chop the bacon into fine bits and add it to a pan on medium heat. Once the bacon's warm, add about an equivalent amount of panko. Let cook for a few minutes until the panko's golden and toasted. Use the mixture to garnish the soup when serving.
Cheers!
Robert
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Amazing Lemon Cheesecake In A Glass
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No garlic and ginger please
This looks incredible! I LOVE garlic!!
Same! Thanks for the comment.
Looks so delicious, 12th like from me ❤👍, new friend here, i have a cooking channel too, i've subscribed to your channel 💕🤗🌷
Thanks for the support and the comment. I'll be sure to check out your channel. 👍
@@dinnerbydad thank you so much 💖🤗
Could use some oyster sauce, and sesame oil
Those are good ingredients but not traditional with bistek, so I leave them out. Thanks for the comment.
@@dinnerbydad Oyster sauce which actually tastes more like mushroom ads that umami goes perfectly with any beef recipe.
I agree. Oyster sauce is perfect for almost any beef recipe.
ooh, another new recipe. This has all my favourite ingredients in it, I really love a good pasta!!!❤😋❤
Same!
ano park baka ginamit idol
Wow very nice and tasty yummy ❤
It is! 😃
Grew up with this delicious dish. Very popular in Mesoamerica as well. 🤤
Yes, both the Cuban and Mexican versions look amazing. 👍
L.p.
Elegant looking dish that is easy to make.
Thanks! Yes, this is one of those dishes that looks as good as it eats and is a cinch to make. 👍
First time watching your videos! Wow! Never try with miso, but it looks delicious 😋 I will definitely try this recipe. Just subscribed. New subscriber from Malaysia.
Thanks for the sub! Yes, try the miso. It'll give you a gravy-like sauce that's a little sweet, a lot savoury, and totally unique and irresistible.
Very tasty 😋👌
Yummy. Mash potatoes are my comfort food and with cheese i would be next level
Same here!
I can't wait to try this! It looks so delicious. Thank you for the recipe 🥰
Thanks!
no ginger
Looks delicious. I will try this recipe. Thank you. I ❤ ❤🙏
Thanks! Please come back and let me know how it turns out. 😀
Your pan is not hot enough.The meat is simmering in its juices!
Thanks for your comment! Yes, that was intentional because I wanted the juices for gravy. Also, bistek's more a braise than a stir-fry, so caramelizing the meat isn't necessary. But that might be an interesting twist for the future. 🤔👍
Gusto Yung may English Tagalog slung pa halos di mo makuha Ang detalye
Awesome entrees. Will try them over the weekend. SUBBED.
Hope you enjoy them. Thanks for the support! 👍
Hungarians usually use white opinions but yours is looking good so far
Thanks! And yes, I took a few liberties. 🤷♂
Looks great. Thanks for sharing another amazing recipe :)
You're welcome! 🙂
I have never heard of these type of eggs before but it looks yummy. The alternative titles were very funny 😂
Thanks! If you like creamy, cheesy eggs you'll like these.
Hi Robert. Small suggestion from someone who doesn't do videos. I am also a poor cook, so I must know everything. Kidding of course. I loved the video but I had to concentrate on it in order to hear your voice with the music levels. I look forward to your next video.
Thanks for that observation. I'll definitely keep a closer eye on the music level for the next video! 👍
Hello beautiful blessed family. What an excellent video. Thank you for the step by step explaining this recipe. Wow, my friend, this came out delicious. Smooches 💋
Thanks!
Enjoy your day with your yummy food my friend
Thank you!
This video made me so hungry. Congrats on your first year. Looking forward to seeing what you cook next :)
Thanks!
OH YUM! What a fun and simple way to make pork more delicious! Will definitely try this :)
Great! I'm sure you'll enjoy it!
Yummy! One of my fave soups. Its summer here so I have saved the video to try cooking when the weather cools down :)
Sounds great!
Like No. 8 - Greetings from Malaysia💕Fully Watched💯 your💪Miso Paste Fish 🐟 🐟 Cooking🔪 Video📸 Tasty & Delicious🤤😋 I given you a LIKE✅
Thank you so much 👍
You' are a good food maker
Thank you!
Well come to Pakistan
Hello from Canada.
@@dinnerbydad you are form Canada it's my good luck please stay connected
That looks so delicious.
Thanks, and it was!
Thanks mr.Rod Stewart for a wonderful recipe😅
Thanks!
Looks delicious! Thank you for sharing 😄
Thanks for checking it out!
❤❤
I was mulling over a miso paste purchase last night. This gives me a reason to go back and buy it! This looks delicious! Thank you!❤
Miso is such an underrated ingredient. Glad to help! 👍
That looks good!
Thanks!
Looks so nice!
Thanks!
In uk its a shalot not shalit.
I want to try this but with coconut cream and tamarind for like thai filipino version, idk if it will work. Also nice channel, it’s a hidden gem!
I have made something similar with coconut cream and fresh ginger. Not tamarind though. Sounds great! Let me know how it turns out. 👍
Perfect! I was looking for a recipe for mushroom & sage. I have the cambazola in the fridge 😊 I'm making it. I have all the ingredients!
It's a great combo of earthy ingredients! Let me know how it turns out. 👍
@@dinnerbydad It came out great. TY
👏👏👏👏
Thank you!
Terrific commentary and pointers. Been looking for a decent guide to this soup. Thank you.
Glad it was helpful!
I just tried calamansi for the first time rn. It tastes like a lime or lemon with mandarin mixed in with more on the acid side. So mix some lemon and mandarin and get almost the same flavor.
That sounds about right. Thanks for the tip!
There is some tangerine flavor there.
Looks lovely l will try it.
Thanks! Please let me know how it turns out.
A plateful of delight! This Onion Soup is a celebration of culinary ingenuity.
Thank you!
I've always enjoyed experimenting with new ingredients, and the Himalayan rock salt brine egg has earned a permanent spot in my kitchen. Roasted poultry has never been this juicy and flavorful! To know more about Himalayan brine egg, check this: th-cam.com/video/_sroHYJRHXY/w-d-xo.htmlsi=hOMEVpppUdBHkgHB
Excellent share, very well explained, please continue , thanks
Will do, thanks!
I Love
Thanks!
this looks so good!! thank you so much for sharing this recipe!!
You're welcome 😃👍