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Nobody makes it like Dad, and the winner of the Tillamook Dad’s Ultimate Dish contest is no exception! Congratulations to Jamie Martin and her fantastic father. Here is the winning nomination:

“My dad taught me how it make this recipe when I was about thirteen years old. Every Saturday night became spaghetti night, where he and I would spend a few hours in the kitchen, cooking and laughing! Even though I live far away now, I still eat spaghetti every Saturday night; sometimes we make it together over Skype, just like old times. In a few years, I’ll be passing the tradition along to my own daughters, so they can have Saturday night spaghetti with their dear old dad as well!” - Jamie Martin

  • 5 garlic bulbs
  • 1 cup frozen peas
  • 1 red onion
  • 1 lb of spaghetti
  • 1 can of clams
  • 1 cup of Tillamook Cheese
  • 1/2 can of olives
  • 2 tablespoons butter
  • Cooking spray
  • Pinch of salt

Directions:
Open up the can of clams and drain them. Begin to boil water; shake the salt shaker around in there a little bit. Put the spaghetti in there. Peel and slice the garlic and onion, set them aside. Then chop up the olives into slices. Put the peas in another pot of boiling water. At this point the spaghetti should be done, so grab your frying pan, spray it with the cooking spray, then throw the onions and garlic on to sauté. Whilst you drain the spaghetti, throw some butter into the spaghetti pot to mix with the spaghetti, with both the clams and peas. Then, the veggies should be done, so go ahead and stir those in. Top with Tillamook Cheese, and enjoy!

Thanks Jamie (and huge thanks to your dad)! Congratulations again on winning the Dad’s Ultimate Dish Contest and a custom BBQ kit (with lots of Tillamook Cheese)!

 

Runner up:
This was a very close call, so we are honored to also celebrate Zach Petzold and his father! The story behind his recipe:

“Every holiday and family gathering of our family on Dad’s side is pretty big (sometimes as many as 32 gather together and squeeze into someone’s house). With a family that big, you can be sure there are always lots of pot-luck dishes. Grandpa seems to know these gatherings are his time to reach back into his memory and recall one of his famous stories about his life in Wisconsin and his move to California. We’ve all heard the stories hundreds of times, but with Grandpa turning 86 this year, we know it may be the last.

Sometimes the appetizers are our favorite part of the meal. Grandma has said, “Sometime we should just have appetizers and skip all the fuss with the dinner.” Our favorite appetizer is Dad’s Hot Artichoke Dip. You can try using other cheese, but only Tillamook Cheese gives dad’s dip the uniquely creamy texture we all love. Our family gatherings may be big, but they are always filled with love and Dad’s Hot Artichoke Dip made with Tillamook Cheese – our family recipe for a guaranteed good time.” – Zach Petzold

Directions:
Heat oven to 350 degrees.
Mix the following in a glass dish:

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup chopped green chilies
  • 1 cup chopped marinated artichoke hearts
  • 1 cup grated Tillamook Cheddar Cheese
  • 1/2 cup grated parmesan cheese

Heat in oven until hot and bubbles form on sides. Enjoy as a hot dip with tortilla chips or spread on toasted sourdough bread.

Thanks to everyone who entered, and thanks to all those dads out there cooking up tasty dishes for and with the family. Happy Father’s Day!

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