Give Dad what he Deserves!

How will you celebrate Dad this Father’s Day? For over 66 years, families have turned to Ed Kellum and Son for the best in home appliances and electronics. This Father’s Day, give Dad what he deserves. Father’s Day is around the corner and Ed Kellum and Son wants to help you give Dad what he really deserves! We carry all the greatest brands for Dad including the best in home appliances and electronics. Plus, we can deliver and install before Father’s Day! Nobody understands the importance of family more than Ed Kellum and Son. We’ve been family owned and operated in Texas for over 66 years!

 

Join Chef David at Ed Kellum & Son inside Starpower on Saturday, June 20th from 1 to 3 for a free Father’s Day cooking class!  (Open to all ages).

 

Check out some great recipes you can easily cook for Dad below:

 

BBQ Beef Sliders

BBQ Sliders

Ingredients

For the spice rub:

1/4 cup smoked sea salt (or regular salt)
1/4 cup light brown sugar
3 tablespoons paprika
1 tablespoon mustard seed
1 tablespoon garlic powder
2 teaspoons cumin
2 teaspoons ground ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground red pepper or cayenne pepper

For the brisket:

1 8-pound brisket with a very thin layer of fat on top
1 red onion, grated
1/2 cup apple juice
1/2 cup lager-style beer, at room temperature
seeded sourdough rolls, split
Extra-sharp cheddar, coarsely grated (a white, extra-sharp cheddar will do)

Smoky Beef BBQ Sauce:

1 cup ketchup
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1/2 cup beef stock
1 teaspoon smoked paprika
Coarse black pepper

 

Directions 

  1. Combine the rub ingredients in a small bowl. Generously coat the brisket with lots of black pepper on all sides, followed by the spice rub, massaging the spices into the meat. Cover with plastic wrap and let sit overnight in the fridge.
  2. Pre-heat a smoker to around 250°F and set up for cooking over indirect heat by placing coals and wood chips to one side. Place the brisket on the other side and cook, fat side up, for 4 hours.
  3. Pull the meat off and slather with the grated onion. Using a double layer of foil, create a pouch/packet for the brisket. Add apple juice and beer and tightly seal the foil.
  4. Place back in the smoker for another 2 hours, adding a handful of chips and 12 or so coals. After 2 hours, open the lid and let the brisket sit in the packet for another hour.
  5. Combine all ingredients for RR Smoky Beef BBQ Sauce in a small saucepot and cook over a low bubble for 15-20 minutes. Reserve.
  6. To serve, thinly slice the brisket on a large cutting board. Add some RR Smoky Beef BBQ Sauce and give everything a rough chop to combine.

 

BBQ chicken and cheese stuffed grilled Jalapenos

Stuffed jalapenos

Ingredients

Large Jalapeno Peppers
1/3 cup Shredded Chicken (cook chicken breast on grill and then shredded it)
1/3 cup of diced cooked bacon
1/3 cup Shredded Cheddar Cheese (we used a “Mexican Cheese” blend)
4 Tbsp. Reduced-Fat Cream Cheese
1/3 cup Corn
1/2 Red Onion
1 Tbsp. salt
1 Tbsp. pepper
1 Tsp. minced garlic

 

Directions

  1. Cut the Jalapenos in half (length wise), removing the seeds and tops. Make sure you don’t leave any of the seeds unless you really like it HOT.
  2. Mix the shredded chicken, cheddar cheese, cream cheese, corn, and spices together to make the filling.
  3. Scoop enough of your chicken/cheese mixture to fill the jalapeno halves. Sprinkle cheddar cheese on top of each jalapeno.
  4. Carefully place them on the grill using tongs. You’ll want to let them cook for 8 – 10 minutes on medium heat or until the cheese starts to brown. Serve while they are hot. You can add a side of sour cream and/or guacamole, too.

 

Mushroom and Spinach stuffed pork tenderloin with Hawaiian glaze

Stuffed pork tenderloin

Ingredients

5 Tbs. extra-virgin olive oil
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
Kosher salt and freshly ground black pepper
6 oz. baby spinach (5 lightly packed cups)
1 large pork tenderloin (about 1-1/4 lb.)
1 Tbs. lightly chopped fresh thyme leaves
1/4 cup freshly grated Parmigiano Reggiano
2 large shallots, finely diced (1/2 cup)
1 (1 lb. 4 oz.) can crushed pineapple
1/2 c. frozen concentrate orange juice, thawed
1/2 c. packed brown sugar
1 1/2 tbsp. original Worcestershire sauce

 

Directions

  1. Preheat oven to 450°F
  2. Heat 2 Tbs. of the oil in skillet. Add the mushrooms, sprinkle with 1/2 tsp. each of salt and pepper, and cook, stirring, until browned and tender, about 3 minutes.
  3. Stir in the spinach, sprinkle with salt, and cook, tossing well with tongs, until just wilted, about 2 minutes. Transfer the spinach mixture to a colander and set the skillet aside.
  4. Trim the pork of any silverskin or excess fat. Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other side. Open the meat flat, like a book. Cover with plastic wrap, and using a meat mallet, lightly pound the pork so that it’s 1/4 inch thick. Rub the pork all over with 1 Tbs. of the oil, half of the thyme, and about 1/2 tsp. each of salt and pepper.
  5. Squeeze any excess liquid from the spinach and mushrooms. Spread over the pork, leaving bare a 2-inch border along one long edge. Sprinkle on the Parmigiano. Starting with the long side that’s covered with filling, roll the stuffed tenderloin toward the bare-border side so that it forms a cylinder, and secure it with four or five toothpicks or kitchen twine.
  6. Wipe the skillet clean if necessary. Heat the remaining 2 Tbs. oil in the skillet over medium-high heat until shimmering hot. Sear the pork on all three non-seam sides until well browned, about 6 minutes total. Flip onto the seam side, then transfer the skillet to the oven. Cook until an instant-read thermometer inserted into the thickest part of the roast registers 140ºF, 10 to 15 minutes.
  7. Combine the crushed pineapple, orange juice concentrate, packed brown sugar and Worcestershire sauce in a medium-size saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes or until slightly thickened. Pour over meat about 1/2 hour before meat is to finished. Finish baking.

 

Thermador kitchen

 

Join us for a Father’s Day cooking class:
Saturday, June 20th 1 – 3 in the Thermador Kitchen
Facebook Father’s Day Cooking Event

 

Ed Kellum & Son inside Starpower
Thermador Kitchen
15340 North Dallas Parkway #1000
Dallas, TX 75248

 

 

After you’ve filled up on some delicious food you can treat mom to the finest appliances & electronics:

  • -   A 55-inch Sony 4K Ultra HD TV for only $1299!
  • -   $2500 off a 70-inch Sony 4K Ultra HD TV! Now only $2999!
  • -   A Sonos 2-room starter set for only $349!
  • -   Custom-made 100% leather seating with free power recline. Now only $999.
  • -   50% off DCM Outdoor speakers!

 

edkellum    THERMADOR  
 

At Ed Kellum & Son, we’re celebrating 66 years of being Texas Owned and Operated. That’s over 6 decades of providing extraordinary service, the finest brands like Sony, Whirlpool, Jenn-Air, Viking, Sub-Zero, Wolf and Thermador, a knowledgeable staff and our famous four hour delivery. That’s why we’re the oldest and most experienced home appliance and electronics store in the Metroplex. That’s right, Ed Kellum and Son has continued to serve generations of Texans since 1948!

 

Don’t forget to get your delivery fast with Ed Kellum’s famous four hour delivery:

We want you to get your purchases fast and enjoy them! That’s why we offer our four hour delivery guarantee on in-stock items. Payments must be paid in full and made in store. See store for full details.
Plus, builder pricing is available!

 

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