Give your dad a holiday meal to remember

 

While serving mom breakfast in bed is a popular Mother’s Day treat, there’s nothing to say you shouldn’t give dad a culinary experience on Father’s Day this Sunday.

It’s easy enough to make brats, burgers and hot dogs, but you can challenge yourself by cooking a chicken, steak, ribs or even a pizza on the grill.

Or you can stay inside and whip up something delicious. After all, dad may consider himself the grill master and prefer no one challenge his title.

Dad’s often enjoy hearty meals, but there’s nothing to say you can’t try lighter fare as well. After all, shrimp, fish and other similar foods can cap off the day nicely.

And don’t forget to top your meal with a dessert sure to appease dad’s sweet tooth. Make an ice cream cake, topping dad’s favorite flavor with a hot fudge sauce or try a take on s’mores.

Or you can grill some pound cake and fresh fruit, adding a smoky flavor to both. Top the cake with the fruit and some whipped cream or a scoop of ice cream.

There are a variety of other culinary treats you can make dad, from homemade cookies to jerky.

Following are recipes for Father’s Day from www.countryliving.com.

 

Fudgy Stout Brownies

2 cups stout beer

2 4-ounce bars bittersweet chocolate, chopped

3/4 cup unsalted butter

3/4 cup firmly packed light brown sugar

3/4 cup sugar

3 large eggs

2 teaspoons vanilla extract

1 teaspoon flaked sea salt

1-1/4 cups flour, spooned and leveled

1/4 cup unsweetened cocoa powder

Cook beer in a medium saucepan over medium heat 20 to 25 minutes, until reduced to 1/2 cup. Cool 15 minutes.

Microwave six ounces chocolate and butter in a large microwave-safe bowl in 30 second intervals, stirring at each interval, until melted and smooth. Whisk in sugars until combined. Add eggs, one at a time, whisking just until blended after each addition. Whisk in reduced beer, vanilla and 1/2 teaspoon salt. Whisk in flour and cocoa just until combined.

Pour mixture into a 9-inch square pan that’s lined with foil that overhangs the edges by two inches and then greased. Sprinkle with remaining chocolate and  salt.

Bake in a 350-degree oven 30 to 35 minutes, until a toothpick inserted in center comes out with a few moist crumbs clinging to it. Cool completely on a wire rack, then use foil to lift brownies from pan. Gently remove foil and cut brownies into 16 squares.

 

 

Brandied Cherry and Chocolate Chunk Ice Cream

For brandied cherries:

3/4 pound fresh sweet cherries, pitted and roughly chopped

1/3 cup sugar

1/2 cup brandy

For ice cream:

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

1/4 teaspoon kosher salt

6 large egg yolks

3/4 cup semisweet chocolate chunks, chopped

For cherries, combine cherries, sugar, and brandy in a bowl. Refrigerate at least 12 hours and as long as two days. Drain.

For ice cream, combine cream, milk, sugar and salt in a medium saucepan. Cook four to six minutes over low heat, stirring occasionally, until sugar is dissolved. Whisk together 1/3 cup cream mixture and egg yolks in a bowl until fully combined. Slowly whisk yolk mixture back into saucepan. Cook over medium-low heat eight to 10 minutes, stirring constantly, just until mixture starts to thicken and reaches 170 degrees Transfer to a bowl or storage container and cool 30 minutes.

Once cooled, chill, covered, for four to 24 hours.

Stir brandied cherries into cream mixture. Churn in an ice-cream maker per the instructions, adding chocolate during the last minute of churning. Transfer to a bowl or storage container and freeze at least two hours.

 

 

Brandied Strawberry Shortcake With Malted Whipped Topping

For brandied strawberries:

2 16-ounce containers strawberries, trimmed and quartered

1/2 cup sugar

1/4 cup Cognac or other aged brandy

For biscuits:

4 cups “00” pizza flour or 2-2/3 cups all-purpose flour and 1-1/3 cups cake flour, plus more for work surface

3/4 cup sugar

1-1/2 teaspoons kosher salt

4 teaspoons baking powder

1 teaspoon baking soda

3/4 cup cold unsalted butter

1-1/2 cups buttermilk

Turbinado sugar, for sprinkling

For whipped cream:

2 cups heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

2 tablespoons malted milk powder

Mash one-fourth of the strawberries with the back of a fork in a bowl. Stir in remaining berries, sugar and cognac. Cover and refrigerate 30 minutes to three hours.

Sift together flour, sugar, salt, baking powder and baking soda in a bowl. Cut in butter using two forks or a pastry blender until it forms pea-size pieces. Stir in buttermilk and gently mix until a shaggy ball forms.

Turn dough onto a lightly floured work surface. With floured hands, knead two to three times. Pat or roll into a one-inch-thick circle. Cut dough into four wedges and stack pieces on top of each other. Roll into a one-inch-thick circle. Repeat two more times.

Cut biscuits with a 2-1/2-inch round cutter, then re-roll scraps. Place on a baking sheet, touching slightly. Sprinkle with turbinado sugar and freeze 15 minutes. Bake in a 450-degree oven 18 to 20 minutes, until golden brown. Transfer to a wire rack to cool.

Beat cream, sugar, vanilla and malted milk powder with an electric mixer on medium speed one to two minutes, until soft peaks form.

Halve biscuits and top with berries and whipped cream, dividing evenly. Serve immediately.

 

 

Chili-Garlic Grilled Chicken With Avocado-Cherry Salsa

1 garlic clove, chopped

1 teaspoon chili powder

1/4 cup extra-virgin olive oil

1 tablespoon lime zest plus 1/4 cup lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

4 6- to 8-ounce boneless, skinless chicken breast halves

2 cups sweet cherries, pitted and chopped

1 small shallot, chopped

1/2 jalapeño, seeded and chopped

1/4 cup chopped fresh cilantro

1 avocado, chopped

Combine garlic, chili powder, three tablespoons oil, lime zest, two tablespoons lime juice, 1-1/2 teaspoons salt and 1/2 teaspoon pepper in a large zipper-top bag. Add chicken, seal, and turn to coat. Marinate in the refrigerator 30 minutes to two hours.

Combine cherries, shallot, jalapeño, cilantro, remaining oil and remaining lime juice in a bowl. Season with salt and pepper. Let stand 15 minutes. Fold in avocado.

Heat grill to medium-high. Remove chicken from marinade and pat dry with paper towels. Season with salt and pepper. Grill over direct heat six to eight minutes per side, covered, until internal temperature reaches 165 degrees. Let stand five minutes.

Serve with salsa and lime wedges.

 

 

Spicy Beef Burgers

Canola oil

1-1/2 pounds ground beef

Kosher salt

Freshly ground black pepper

4 slices deli-style pepperoni

1/2 jalapeño pepper, thinly sliced

2 ounces cheddar cheese, thinly sliced

Hamburger buns, lettuce, and desired condiments

Set up grill for direct and indirect cooking and heat to medium-high. Once hot, clean and lightly oil grates.

Gently shape beef into four balls, then flatten into 3/4-inch-thick patties. Using your thumb, make a shallow, 1-1/2-inch-wide indentation in top of each patty. Season with salt and pepper.

Grill, uncovered, over direct heat, four to five minutes, indent sides up, until browned and patties easily lift from grates. Flip and four to five minutes more for medium. Grill pepperoni one to two minutes, turning often, until sizzling and starting to crisp. Transfer pepperoni to a platter.

Transfer burgers to indirect heat and top with jalapeño and cheddar. Grill, covered, one to two minutes, until cheese is melted.

Serve on buns topped with pepperoni, lettuce and desired condiments.

 

 

 

Rosemary Beef Tenderloin With Root Vegetables

2 medium-size red onions, cut into 8 wedges

1-1/2 pounds medium carrots, quartered lengthwise

1/2 pound medium parsnips, quartered lengthwise

3 tablespoons olive oil

Kosher salt

Freshly ground pepper

2 tablespoons pink peppercorns

1 tablespoon green peppercorns

1 tablespoon black peppercorns

1-1/2 tablespoons finely chopped fresh rosemary

2 teaspoon honey

1 3-1/2-pound trimmed beef tenderloin, tied with string

Toss onions, carrots, parsnips and two tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Transfer half of vegetables to a second large baking sheet.

Using bottom of a heavy pan, coarsely crush pink, green and black peppercorns, then transfer to a bowl. Add rosemary, honey and remaining oil, then stir to combine. Season with salt. Rub over beef and nestle beef among vegetables on one tray.

Roast both sheet trays in a 425-degree oven with racks on the upper and lower third, with beef on top rack, 15 minutes. Rotate pans and roast 14 to 16 minutes, until an instant-read thermometer inserted into thickest part of beef registers 125 degrees Transfer beef to a cutting board and loosely tent with aluminum foil. Let rest 20 minutes before slicing. Serve with vegetables.

 

 

Cowboy Steaks With Potatoes

4 ounces cream cheese, room temperature

1/4 cup sour cream

6 ounces sharp cheddar, grated

2 scallions, chopped, green and white parts separated

1 teaspoon hot sauce

Kosher salt

Freshly ground pepper

Canola oil

4 small russet potatoes, pierced with a fork

1 pound broccoli, halved lengthwise

1 tablespoon olive oil

2 2-1/2-inch-thick cowboy steaks (bone-in rib eyes)

Combine cream cheese, sour cream, cheddar, scallion whites and hot sauce in a bowl. Season with salt and pepper.

Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. Wrap potatoes with aluminum foil and place over indirect heat or toward the outer ring of the fire. Bake 60 to 70 minutes, rotating twice, until tender.

Drizzle broccoli with olive oil. Season with salt and pepper. Grill over direct heat 10 to 12 minutes, turning occasionally, until crisp tender. Roughly chop.

Season steaks with salt and pepper. Grill over direct heat eight to 10  minutes, uncovered, turning once, until browned. Transfer to indirect heat and grill 14 to 16 minutes, covered, turning once, until desired doneness. Let rest five minutes and slice.

Open foil and split potatoes. Season potatoes with salt and pepper. Top with cheddar mixture, broccoli and scallion greens. Serve with sliced steak alongside.

 

 

 

Chicken Kiev

4 tablespoons unsalted butter, room temperature

3 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives

Kosher salt

Freshly ground black pepper

4 boneless, skinless chicken breasts

3 tablespoons mayonnaise

1-1/2 cups panko breadcrumbs

1/2 cup canola oil, plus more if needed

Lemon wedges, for serving

Green salad, for serving

Preheat oven to 350ºF.

Combine butter, dill and chives in a bowl. Season with salt and pepper.

Using a paring knife, carefully slice a pocket in the side of each chicken breast. Insert butter into pocket, dividing evenly. Rub mayonnaise on all sides of the chicken with a pastry brush or back of a spoon, dividing evenly. Place panko in a bowl and season with salt and pepper. Working with one piece of chicken at a time, coat chicken in panko.

Heat oil in a large nonstick skillet over medium-high heat. Cook chicken in two batches, adding more oil between batches if needed, for three to four minutes per side, until golden brown. Return chicken to the skillet and bake in a 350-degree oven 10 to 15 minutes, until cooked through. Serve with a green salad and lemon wedges alongside.

 

 

Marry Me Chicken

1/3 cup flour

Kosher salt

Freshly ground pepper

4 chicken breasts, halved horizontally and patted dry

3 tablespoons olive oil

3 tablespoons unsalted butter

3 cloves garlic, grated

3 to 4 sprigs fresh thyme

2 tablespoons bourbon

1 cup chicken stock

3/4 cup heavy cream

1/2 cup sun-dried tomatoes, chopped

1-1/2 ounces Parmesan cheese, grated

Fresh basil, for garnish

Baguette or other fresh bread, warmed

Place flour in a shallow bowl. Season with salt and pepper. Season chicken with salt and pepper. Working with one piece at a time, coat chicken in flour.

Heat oil and butter in a large straight-sided skillet over medium heat. Cook chicken seven to nine minutes in a single layer, working in batches and adding more oil if necessary, turning once, until golden brown. Transfer to a plate.

Add garlic and thyme to skillet. Cook 30 to 60 seconds, stirring, until fragrant. Add bourbon and cook one minute, scraping up any bits that have stuck to the pan. Add stock and reduce heat to medium low. Simmer two to three minutes, until liquid is reduced by half.

Add cream and tomatoes and cook two to three minutes, stirring frequently, until mixture begins to thicken. Stir in Parmesan. Season with salt and pepper. Nestle chicken in sauce. Cover and cook three to four minutes, until chicken is warmed through. Serve garnished with basil with baguette alongside.