June 30, 2023
Posted: June 13, 2023 2:31 pm
They say the best way to a man’s heart is through his stomach. So, Father’s Day is the time to showcase your culinary talents and appease dear ole dad. Most men prefer ribs, chops, and meaty sandwiches, as it’s another occasion to fire up the grill. However, regardless of what your father likes, you must prepare a meal fit for a king.
You want to show your father how special he is to you, so the key to his heart is to fill his stomach. Here are some recipes that are sure to be crowd-pleasers and will show him how much he’s loved.
When you pare the sweet nature of maple syrup with the salty bacon burger, it’s a flavor explosion you didn’t see coming. Top with a fiery mayonnaise sauce, and it’s a match made in cheeseburger heaven.
•3 Lb. Ground Beef (low-fat variety)
•1 Lb. Bacon
•3 Tbsp. Pure Maple Syrup
•1/4 C. Mayo
•2 Tbsp. Ketchup
•2 Tbsp. Brown Mustard
•1 Tsp. Hot Sauce
•12 Slices of Pepper Jack Cheese
•Salt and Pepper to Taste
•Bread and Butter Pickles for Topping
•Using a high-quality, low-fat ground beef, patty out burgers to your liking. The recipe should make about 12 burgers around four inches in length and one inch thick. Place burgers in the refrigerator while you prepare the topping.
•Fry the bacon to a golden brown, ensuring that the fat is adequately cooked. Place the bacon on a lined sheet to absorb grease and pour the drippings into a bowl for the sauce.
•Once the bacon is drained, put it back in the skillet and pour the pepper and maple syrup over the top of it. As the sugars in the syrup break down, they will form a glaze. Remove from heat once the mixture glazes.
•In a small bowl, combine the mayo, spicy mustard, ketchup, and hot sauce. Stir until well blended.
•Fry the hamburgers to your desired doneness.
•Coat the buns in bacon grease and place grill side down and allow to toast.
•Place hamburger on bun, top with spicy mayo, lettuce, pickles, and other condiments of choice.
Who doesn’t love a good pasta salad? It’s the perfect pairing for any meal. When you choose something with a bold flavor profile, you allow your cooking talents to shine. Using ingredients like chopped giardiniera and cheese tortellini will get your dad’s attention.
•8 Oz. Mozzarella Roll
•1/2 C. Green Olives/Pimento-Stuffed
•6 Oz. Marinated Artichoke Hearts
•1 C. Giardiniera Vegetables
•8 Oz. Cheese Tortellini
•2 C. Grape Tomatoes
•1/4 C. Olive Oil
•2 Tbsp. Red Wine Vinegar
•1/4 C. Fresh Parsley
•Salt and Pepper
•In a large saucepan, bring the tortellini to a boil and cook to the instruction on the package. Remove from heat, drain, and place in a large serving bowl.
•It’s time to chop the veggies. Cut the tomatoes in half lengthwise, chop olives into pieces, and chop the artichoke hearts. Place them into the bowl with the tortellini.
•Slice the mozzarella roll into thin slices. Separate it into two equal stacks. Cut the one stack into quarter pieces and save the other for the topping. Toss the quartered mozzarella into the bowl.
•Add parsley, salt, and pepper, and toss vigorously. Now, place the pasta on a decorative plate for serving, and add the rest of the mozzarella around it as a garnish. Sprinkle with parsley for the final touch. This dish is served best at room temperature.
Who wants a plain pork chop when you can jazz it up with a creamy gravy? This southern dish is a crowd-pleaser, as it’s pure comfort food. Your dad will never want a traditional chop again.
•4 Thick-Bone-In Pork Chops
•1 C. Flour
•2 Tbsp. Onion Powder
•2 Tbsp. Garlic Powder
•1 Tsp. Cayenne Pepper
•1 Tsp. Salt
•½ Tsp. Pepper
•¼ C. Olive Oil
•1 C. Chicken Stock
•½ C. Buttermilk
•Using a shallow platter, combine the onion and garlic powder, cayenne pepper, salt, pepper, and flour. Mix until thoroughly combined.
•Place the pork chops into the flour mixture to coat each side thoroughly.
•Coat a large skillet with oil over medium heat. When the oil is hot, place the chops and fry until they reach a golden brown. Remove from pan and allow to rest.
•Toss some leftover seasoned flour into the pan, using the drippings to make a roux. Ensure the flower absorbs all the fat.
•Pour chicken stock into the skillet and allow it to reduce for about five minutes. Once it thickens, add the buttermilk to the mixture to make it creamy.
•Return the chops to the pan and cover with the gravy. Allow the meat to simmer for about 5-7 minutes.
•Add salt and pepper to taste, and sprinkle with parsley.
No meal is complete without the potatoes, especially when it has all those beautiful lumps. While a heaping mound of spuds is great, why not kick it up a notch with a garlic variety? The true steakhouse-style experience these potatoes give will make dad glad he’s dining at home this year.
•6 C. Reduced Sodium Chicken Stock
•5 Lb. Red Potatoes
•5 Cloves of Garlic Minced
•1/2 C. Salted Butter
•4 Oz. Full Fat Cream Cheese
•1/2 C. Buttermilk
•1 Tsp. Kosher Salt
•Using a large pot, bring the chicken broth to a vigorous boil over higher heat.
•While the stock is simmering, cut the red potatoes into about one-inch chunks. There’s no need to peel these spuds. Add these potatoes to the stock.
•Add garlic to the mixture and allow it to simmer for another 10-12 minutes.
•Remove the potatoes from the stock and place them in the appropriate mixing bowl.
•Add cream cheese, salt, pepper, buttermilk, and butter to the potatoes. A mixer should be avoided as a hand masher will give those lovely lumps that make these more of a “smashed potato.” Mix until well combined.
What’s better to finish off a meal well done than a decadent chocolate sheet cake? The dense cake is moist, and each bite tastes like a little bit of heaven. You know dad will approve!
•2 C. Flour
•2 C. Granulated Sugar
•¼ Tsp. Salt
•½ C. Buttermilk
•1 Tsp. Baking Soda
•1 Tsp. Vanilla Extract
•2 Sticks Salted Butter
•4 Tbsp. Cocoa Powder
•1 and ¾ Sticks of Salted Butter
•4 Tbsp. Cocoa Powder
•6 Tbsp. Milk
•1 Tsp. Vanilla Extract
•1 Lb. Powdered Sugar
•½ C. Chopped Pecans
•Preheat oven to 350 degrees
•Combine sugar, salt, and flour in a large mixing bowl. Whisk together and set aside.
•Using a second bowl, stir baking soda, buttermilk, eggs, and vanilla together with a fork. Set aside
•Boil water in a pan till it reaches a vigorous boil
•Melt butter and cocoa in a saucepan over medium heat.
•Once butter is melted, add hot water to the mix and turn off the heat.
•Combine the flour and chocolate mixtures.
•Allow the chocolate to cool before pouring it into the egg mixture, as the eggs will scramble.
•Pour mixture into a rimmed baking sheet and cook for 18-20 minutes.
•For the icing, melt the butter in a saucepan on medium heat. Once butter is melted, add cocoa, and stir it together, incorporating it well. Add powdered sugar, vanilla, and milk to the butter. Stir in the pecans and combine it all together.
•While the cake is still warm, pour the hot icing over it to allow it to form a ganache-type coating.
Since you know you hit the jackpot with your father, why not serve him some prize-winning ribs? If you want to make your meal a bit more upscale than burgers, this is a foolproof recipe guaranteed to be finger-licking good.
•1 Tbsp. Ground Cumin
•1 Tbsp. Chili Powder
•1 Tbsp. Smoked Paprika
•3 Pounds of Baby Back Ribs
•1 C. Of BBQ Sauce of Your Choice
•Salt and Pepper
•Oil the grate on the grill before turning it on high heat.
•In a small, covered container, mix the chili powder, cumin, and paprika, with salt and pepper. Shake vigorously.
•Remove as much of the membrane from the back of the ribs as possible. Coat both sides of the ribs with the rub you made. The key here is not to press the spices into the meat, which can cause them to dry out. It will also cause them to get too dark, which won’t be appetizing.
•Layer the surface with aluminum foil to ensure the drippings don’t get into the flame. Reduce the flame to a lower setting and close the lid. You want these to be undisturbed for an hour, so don’t be tempted to lift the cover for a peek.
•Finally, brush the BBQ sauce over the ribs and allow it to marinate for 4-5 minutes. Either cut the ribs in pieces or serve them as a whole rack.
What’s better than a baked sweet potato? Baking it twice and adding butter, brown sugar, toasted pecans, and cinnamon. If you want something worthy of a holiday feast to celebrate dad, this recipe wins the blue ribbon in flavor.
•4 Large Sweet Potatoes
•4 Tbsp. Brown Sugar
•4 Tbsp. Salted Butter
•1 C. Sour Cream
•1 Tsp. Salt
•1/2 Tsp. Cinnamon
•1 Tsp. Butter (cut into quarter chunks)
•Preheat oven to 400 degrees.
•Poke holes in the potatoes to allow proper cooking.
•Lightly brush the top of the potatoes with cooking oil, sprinkle salt on the top, and place the potatoes on a lined baking sheet.
•Cook potatoes for up to 45 minutes or until fork tender. Set aside and allow to cool.
•Scoop out the middle of the potatoes with a spoon, making an oval shape center to refill. Make sure there’s a wall of cooked potato on the edge to help it hold its shape.
•Place the removed potato into a bowl to make the filling. Add sugar, salt, cinnamon, sour cream, and butter to the spuds. Mix using a hand mixer until smooth.
•Spoon the mixture back into the potatoes and reduce oven temperature to 350 degrees.
•Place stuffed spuds on a baking sheet and cook for 7-10 minutes until piping hot.
•Add the pecan mixture and a pat of butter to each potato and serve warm.
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