DadChef™

Building a Personal Brand While Raising Kids | The Dad Chef - Let's Know Buffalo Podcast

So amazing seeing all the pics today @dadchefio was tagged in This was a favorite - beautiful picture. Let Dad Cook 🙌🏻

🔥 Let Dad Cook in black just dropped 🔥 dadchef.io/product/let-dad-c…

Father's Day drop on @dadchefio (follow for updates) includes: - 30% sale on all current items - Bundled salt and pepper cellars with a handmade herb stripping tool - New collection of Live Edge cutting boards (exciting as each one is unique) Launch date will be announced soon!

A quick walkthrough of a hindquarter.

5 different board variations with 3 different wood types available at dadchef.io/shop – at Buffalo, NY

Do you use plastic or wooden cutting boards at home?

Cinnamon rolls from scratch for the b day. Ingredients and steps below: Dough: - 3 2/3 cup bread flour - 1 packet of instant yeast - 1/2 cup of caster sugar (grind up granulated sugar) - 3 1/2 tbsp warm milk - 1 1/2 sticks of softened butter - 3 eggs - 1 tsp salt Mix your wet and dry separate then slowly combine. Cover the dough and let rest for 2+ hours. Filling: - 1 1/2 sticks softened butter - 1/4 cup brown sugar - 1/3 cup caster sugar - 2 tsp ground cinnamon Mix until smooth. Frosting: - 2 cups powdered sugar - 2 tbsp softened butter - 1 tsp vanilla extract - 2-4 tbsp milk (keep going until you get a custard consistency) Whisk by hand until it’s smooth. Once the dough has risen, roll it out on a floured surface as far as it can stretch into a rectangle. What I do is use a knife and cut trimmings then roll out another piece with the trimmings. Do it however! Fill the top side of the dough and roll it up. Cut in about 2-3 inch chunks. Put into a 350 oven for around 45 minutes. I like to add some frosting at the very end too. When they come out I flip them over and frost the other side. So good!

First podcast appearance on the one and only @BotchPod Go check it out 🤌🏻 youtu.be/Q5wHxTqTAuU?si=5PBP…

Every year each family member is in charge of cooking and bringing one dish to Thanksgiving. I’m in charge of the chutney, here’s my recipe: 24oz cranberries 12oz dried apricots 2 apples (I used sugar bees) 2 navel oranges 2 lemons 2 cloves garlic 1 piece of ginger (1:1 ratio with the amount of garlic) 2tbsp raw honey 1 cup sugar 2tbsp apple cider vinegar 1 small onion 1 cinnamon stick 1tbsp whole cloves 1tbsp red chili flakes 1tbsp salt 1. Cut up your onion, garlic and ginger. 2. Toast the cinnamon and whole cloves for a minute on medium heat and grind in a pestle and mortar. 3.Add some extra virgin olive oil to a pot and cook your garlic, ginger and onion for a couple minutes. 4. Add in your sugar, cinnamon and cloves to the pot and stir. 5. When the moisture starts to release add in your honey, red chili flakes and salt. Cook for another minute or two. 6. Add in your cranberries, apricots, apples, red chili flakes, apple cider vinegar and salt. 7. Zest both oranges and both lemons. Then juice both oranges and both lemons. Stir frequently. 8. Increase heat to get to an almost boil. 9. Once to an almost boil, reduce heat to a gentle simmer and cover for 45 minutes. 10. After 45 minutes stir and smash up the chutney into a thick condiment consistency. Let cool in the fridge and when serving let it get to room temperature. Use on anything! Let me know if you make this and I hope you have a wonderful Thanksgiving 🙏🏻 – at Buffalo, NY

Besides rotating the dish we’re eating I also go one step further and enjoy rotating recipes. This is an alternate way to make Chicken Piccata that has zero cutting prep involved. Very simple and easy! Massive flavor. – at Buffalo, NY

I sell them already my friend! Boards, utensils, towels, aprons, shirts, hoodies, sweats, hats… Whole bunch of stuff! 30% off sale going on right now (code BF2023) DadChef.io/shop – at Buffalo, NY

This is how I make a basic braised oxtail dinner for the family. Comfort food for the win.