Not everyone can say that they have the best dad in the world. Call me biased, but this is mainly due to the fact that I actually do have the best dad (and mom for that matter), so the only other people who can make this claim are my brother and sister. However, it is also due in part to the fact that family relationships can be difficult to navigate. No one gets along 100% of the time!
During those “other” times, good food has a restorative quality that can create understanding. We may not agree on everything, but we can certainly agree on a great meal. A major part of that understanding is watching how easily conversation flows when delicious food is on the table. In honor of Father’s Day and family communication everywhere, I have put together a menu that I hope will be worthy of the important role that dad’s play in each of our lives.
Prime NY Strip Steak
Pan Seared Prime NY Strip Steak
6, 10 oz Prime NY Strip Steaks
1 1/2 Sticks Butter or Margarine
2 medium onion, chopped
8 garlic cloves, minced
2 cup strong brewed coffee
2 cup soy sauce
4 tablespoons white vinegar
4 tablespoons Worcestershire sauce
In a skillet, melt butter and saute with onion and garlic until tender. Combine in a bowl with the coffee, soy sauce, vinegar and Worcestershire sauce. Pour half over steaks and turn to coat. Seal and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from steak. Grill steak, covered on medium high for 6-10 minutes on each side or until meat reaches desired doneness. Warm reserved marinade (thicken with a teaspoon of corn starch if desired) and serve with steak.
Colossal Shrimp
Spiced Shrimp Skewers
12 Colossal Shrimp
2 Tbsp Butter, Melted
1 tsp Cayenne Pepper
1 tsp Frank’s Red Hot Sauce
1/2 Fresh Lemon, Juiced
4 Wooden Skewers**
Soak 4 wooden skewers in water for at least 15 minutes. Toss Shrimp with Butter, Cayenne Pepper, Hot Sauce and Lemon. Place 3 shrimp on each skewer. Grill just enough to get a slight grill-mark char.
**For even more flavor replace wooden skewers with Fresh Sprigs of Rosemary
Roasted Aspara”gifts”
1 Bunch Asparagus
1 1/2 Tbsp Olive Oil
1 Tbsp Garlic
Salt & Pepper to taste
1/2 Fresh Lemon, Juiced
1 Bunch Fresh Baby Chives
Preheat oven to 350. Remove bottoms of asparagus by breaking where they naturally snap (should be just about the purplish white area). Toss with Oil, Garlic, Salt, Pepper and Lemon Juice. Arrange on a cookie sheet and bake for 15 minutes or until asparagus are a bright green.Allow to cool and tie every group of 3-4 asparagus with 1 chive “ribbon”
Heat n' Serve Mashed Potatoes
Wasabi Mashed Potatoes
3 lbs Red Skin Potatoes, peeled and diced large
3/4 cup Light Cream or Buttermilk
1 Tbsp Wasabi Powder**
1/4 cup Butter
Salt & Pepper to taste
Place potatoes in a large pot of cold, salted water. Boil for approximately 20 minutes or until tender. Drain potatoes and return to a large bowl to mash. (Or simply order delicious garlic mashed potatoes, prepare as directed and add Wasabi Powder to taste)
Combine cream and wasabi powder in small bowl. Stir to dissolve powder. Add cream mixture and butter to potatoes. Using an electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper.
**Too hot for ya? Replace Wasabi flavor for cheesy goodness by skipping the Wasabi Powder and adding 1 Cup of your favorite shredded cheese
