Let Dad Have His Day & Grilled Steak with Rosemary-Balsamic Glaze

Our poor dads, like the famous comic, they get no respect. Think back just a few short weeks to all the hoopla and folderol over Mother’s Day. Did you know that mom is almost fifty percent more likely to receive a card on her day than dad on his. As for gifts, the odds are even worse. Sorry buddy.

Maybe we should blame it on the retailers. After all, from flowers and chocolates to clothing and jewelry, Mother’s Day gets all the hype and even better deals. If they’re lucky, Dad’s Day may receive some vague recognition. The craft beers give a little shout out to dads but that’s about it.

It’s not that we don’t love you but, at least for daughters, moms are so much easier when it comes to buying gifts. I always figured if I thought a sweater was fabulous that my mom would agree. The same goes for a new handbag, perfume or earrings. But … huge, exasperated sigh … that’s hardly the case with Dad.

To make matters worse, the gift guides aren’t exactly fountains of wisdom. Shouldn’t someone tell the gift gurus that there aren’t a whole lot of men pining for a world’s best dad mug? And there’s hardly a line around the block waiting for bourbon-flavored marshmallows or teeny, tiny leather notebooks. But, hey what about the latest and greatest (?) – a grill so portable it fits in a briefcase. At home and on the road, don’t all dads live to grill? Unfortunately, I seriously doubt you’ll find grills on the list of FAA approved carry-ons.

What to do?

Forget some silly gift; celebrate Father’s Day with an apology. Apologize for keeping him awake half the night for the first two years of your life. For throwing up every time you were in the car for more than twenty minutes. For growing out of your sneakers before you even made it home from the shoe store. For that time he had to go down to the police station. For getting a divorce before the caterer had even sent her final invoice. For forgetting to pay back the down payment on your first house. For forgetting his birthday for the last fifteen years. For … for … for …

Next, give him a heartfelt thank you. Thank him for logging miles and miles around the living room when you had colic. For boosting you on his shoulders so you could see the parade. For teaching you to ride a bike, swim, sail, ski and/or drive. For helping you with your college tuition. For giving you an appreciation for the finer things in life … like a perfectly grilled burger or steak, fried clams with the bellies and a martini with olives. For brainwashing you to stay on budget and never, ever pay a penny in interest to the credit card companies. For … for … a whole lot more.

And finally, it’s highly likely that the one thing your dad wants more than anything is to spend time with you. So get out your golf clubs or tennis racket, pull on your hiking boots or dust off your bicycle and enjoy an afternoon together. Share your favorite museum with him or ask him to bring you to his favorite antique car show. Take in a movie or a concert. Buy a great steak and a nice bottle of wine or whiskey and fire up the grill. Listen to his jokes and his stories, no matter how long or how many times you’ve heard them before. You know what your dad likes to do. Make him happy; do it with him.

Happy Father’s Day and bon appétit!

Grilled Steak with Mushrooms, Onions, Garlic & Rosemary-Balsamic Glaze
This Father’s Day (or any day for that matter), dress up dad’s favorite dinner with a tasty glaze and a trio of aromatic veggies. (While you’re add it, add a few Grilled Red Potatoes.) Enjoy!
Serves 8

1 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
3 cloves garlic, minced
1 tablespoon minced shallot
2 tablespoons minced fresh rosemary
1 teaspoon fresh thyme leaves
Sea salt and freshly ground pepper to taste
1/2 cup or to taste extra virgin olive oil
3- 3 1/2 pounds New York strip steaks, cut about 1 1/2-2 inches thick
1 pound fresh (peeled and trimmed) or frozen pearl onions
8-12 cloves garlic, trimmed and peeled
1 pound whole mushrooms, trimmed

Make the glaze: put the vinegar in small, heavy saucepan and bring to a boil the over medium heat. Reduce the heat to low and simmer until reduced by half. Remove from the heat, stir in the mustard, brown sugar, garlic, shallot, rosemary and thyme and season liberally with salt and pepper. Cool to room temperature.

Transfer the vinegar to a bowl or jar, add the olive oil and whisk or shake until well combined. Make the glaze in advance or let it sit for at least 30 minutes. Whisk or shake again before using.

Spoon enough glaze onto both sides of each steak to lightly coat and let the beef sit at room temperature for 30 minutes.

Prepare a charcoal or gas grill; the fire should be medium hot.

Put the mushrooms in a bowl, drizzle with enough glaze to lightly coat and toss to combine. Place the mushrooms cup-side up on the grill and cook for 3-5 minutes or until golden with nice grill marks. Turn and continue cooking until tender, about 5 minutes.

Put the onions and garlic in a bowl, drizzle with enough glaze to lightly coat and toss to combine. Transfer the onions and garlic to a grill basket and, stirring a few times, grill until tender and caramelized, about 5 minutes.

Place the steaks on the grill and cook for 2-3 minutes per side for rare and 4-5 minutes per side for medium rare. Transfer to a cutting board and let rest for about 5 minutes.

To serve: slice the steaks and arrange on a platter or individual plates. Surround the steak with the vegetables and, if you like, drizzle with additional glaze.

Cover and store extra glaze in the refrigerator

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One Year Ago – Grilled Potato Salad
Two Years Ago – Maple-Bourbon Pork Ribs
Three Years Ago – Gravlax with Tarragon-Caper Mustard Sauce
Four Years Ago – Salsa Verde
Five Years Ago – Crunchy Slaw with Cilantro, Mint & Peanuts
Six Years Ago – New Potato Salad with Gorgonzola
Seven Years Ago – Spicy Hoisin Wings
Eight Years Ago – Grilled Steak & Potato Salad

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you celebrate Father’s Day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Lessons Learned from my Father & Grilled Filet Mignons & Mushrooms with Stilton Butter

Susie_Dad_SF_11_2016_01I generally give my mother top billing when it comes to the lessons I have learned from my parents. After all, she was the stay-at-home mom whose influence touched us day in and day out. In truth, many of the values she passed on were deeply held by both of my parents. Mom just happened to be the one around at three o’clock on a Tuesday afternoon to deliver the message.

While I will continue to identify many of life’s lessons with Mom, I will always hear my father’s voice when it comes to certain dos and don’ts. For instance …

Stay out of debt. Wait a minute; make that – stay out of credit card debt. Mortgages and even car loans are okay or at least a necessary evil. However, Dad continues to have a strong aversion to giving even one cent of interest to the credit card companies. When I received my first credit card in my early twenties, he passed his aversion onto me.

Don’t live beyond your means. This is part two of the credit card debt lesson. It’s hard to be debt-free if you spend more than you make in a month. Although I rarely carry cash and use my credit card liberally, I’ve never gone into debt over a new pair of shoes, one too many dinners out or a vacation I couldn’t afford.

Love your work. Dad loves to tell people how excited he was to get up and go to work every morning. He’s been retired for almost thirty years but he’ll still tell you how much he loved his job. A sales guy through and through, he liked winning deals. However, meeting people and developing relationships was the best part of the business for Dad.

Make friends wherever you go. I’m convinced people were the key reason Dad loved his work so much. Many of his business friends, including his boss, called him Mr. Nice. He continues to make friends, here there and everywhere. I frequently run into people who tell me that they met my dad at some event or another. “What a charming man,” they inevitably say. That’s my dad; he draws people in. Not quite like a spider enticing a fly, Dad’s pull is more like a bee to honey.

Tell stories. Stories are Dad’s honey, it’s how he draws you in. At first, it seems like innocent small talk. Before you know it, you’ve told Dad your life story and he’s shared his. Well, maybe not his own story; there’s a pretty good chance he regaled you with something about his kids, grandkids, his business, his parents or grandfather, my mother or someone he met last week or in the last century. Dad has a good memory. He’d be happy to tell about the time he climbed a lamppost to see FDR on parade in his enormous Packard convertible. Or chatted with Tip O’Neill on a flight to Washington. The Speaker was loaded down with jars of Hellman’s mayonnaise for the Mrs. At the time, it was not available in the nation’s capital. Who knows; it might not be today. Anyway, at the drop of a hat, he can dive into stories that date as far back as the 1930s or as recent as this morning.

Stay connected. For years, Dad has filled his Sunday mornings with phone calls. In the past, he called his mother and dad and ninety-year-old cousin. Then it was his kids. He lives with me now but my sister and brother continue to receive his at-least weekly calls and emails. Of course, the grandchildren have been added to his routine, maybe not weekly but a few times a month.

All and all, not bad lessons from a guy in his ninetieth year.

Happy Father’s Day to all the dads out there – including my own. Bon appétit!

Grilled Filet Mignons & Mushrooms with Stilton Butter
Get out the grill, this recipe is a great choice for your meat-and-potatoes dad. Enjoy!
Serves 8Grilled_Filet_Mushrooms_Stilton_Butter_01

8 (4-6 ounce) filets mignons
Olive oil
Kosher salt and freshly ground black pepper to taste
16-24 good sized whole mushrooms, cleaned and trimmed
Balsamic vinegar
Stilton Butter (recipe follows)

Brush the filets with olive oil, season with salt and pepper and let them sit at room temperature for about 30 minutes. (In hot weather, reduce the sitting time.) Preheat a charcoal grill to medium-hot or a gas grill to high.

Working in batches, drizzle the mushrooms with enough equal parts olive oil and balsamic vinegar to lightly coat, season with salt and pepper and toss to coat.

Place the mushrooms cup-side up on the grill and cook for 3-5 minutes or until golden with nice grill marks. Turn, move to the coolest part of the grill and continue cooking until tender, 6-10 minutes.

Place the steaks on the grill and cook for 4-5 minutes, turn and continue cooking for 3-5 minutes more for medium-rare. Transfer the filets to a platter or individual plates, top each with a pat of Stilton Butter, garnish with the mushrooms and let rest for 5 minutes before serving.

Stilton Butter
Olive oil
1 tablespoon minced shallot
Kosher salt and freshly ground pepper to taste
1 clove garlic
1 tablespoon cognac
1 teaspoon Worcestershire sauce
1/2 cup (1 stick) butter, at room temperature
About 2 ounces (1/3 cup) crumbled Stilton cheese

Lightly coat a small skillet with olive oil and heat over medium, add the shallot and sauté until translucent. Add the garlic and sauté 2 minutes more. Remove the pan from the heat and stir in the cognac and Worcestershire sauce. Cool to room temperature.

Transfer the shallot and garlic to a bowl, add the butter and use a fork to mash and combine. Add the stilton and stir to combine. Divide the Stilton Butter in two pieces, transfer to sheets of plastic wrap or parchment paper, roll into logs about 1-inch in diameter and refrigerate until firm. Remove from the refrigerator when you are ready to grill the steaks and cut into 1/2-inch-thick rounds.

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One Year Ago – Maple-Bourbon Pork Ribs
Two Years Ago – Gravlax with Tarragon-Caper Mustard Sauce
Three Years Ago – Salsa Verde
Four Years Ago – Crunchy Slaw with Cilantro, Mint & Peanuts
Five Years Ago – New Potato Salad with Gorgonzola
Six Years Ago – Spicy Hoisin Wings
Seven Years Ago – Grilled Steak & Potato Salad

Or Click Here! for a complete list of and links to all the recipes on this blog!

What have you learned from your father? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Father’s Day Special

Dad_SailingSorry to be late with a few Father’s Day ideas. My dear dad had a health issue this week and I spent a good part of the week running back and forth to the hospital. Never a dull moment, today, I was busy with a garden photo shoot up at the Cornish Art Colony. Anyway, Dad is glad to be home again, tired but recovering nicely.

So what’s on his list of must-eats for Father’s Day? Here are a few of my dad’s favorites.

To start, he can’t have too much salmon. And specifically, he is a big fan of my Gravlax with Tarragon-Caper Mustard Sauce. I’ve run out of time to make for Father’s Day so he’ll have to wait until next weekend. Meanwhile, Smoked Salmon Mousse is great alternative and very fitting for the summer solstice.

For the main event, well, nothing says Happy Father’s Day like barbequed ribs. My Maple-Bourbon Pork Ribs have just the right balance of sweet and heat. Serve the ribs with my Grilled Red Potatoes with Lemon-Garlic-Herb Oil and Crunchy Slaw with Cilantro, Mint and Peanuts. Delicious!

When it comes to dessert, what’s your dad’s favorite? In season or not, my father will always ask for a Blueberry Pie. On the other hand, strawberries are in season and delicious with a scoop of Brown Sugar Yogurt Gelato or in a Shortcakes with Cardamom Cream.

Have fun with all the dads in your life and bon appétit!

What are you cooking for Father’s Day? I’d love to hear from you! Let’s get a conversation going

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2015

Fatherly Advice & Maple-Bourbon Pork Ribs

Most dads love to give their kids advice. It doesn’t matter how old their children are or if they bother to listen. When it comes to advice, the average dad doesn’t really seem to care if you are a renowned expert. He can have less than a smidgen of knowledge of the topic at hand but dear ole Dad will still add his two cents. A detailed report to Congress? Design specs for a better mousetrap? Most dads are convinced that their brilliant kids are never too old or too smart not to need their sage wisdom.

Yes, indeed, somewhere along the way, most dads decided that doling out advice was part the job description. You know the drill. First, he winds up, “Now, I don’t want to tell you what to do here but …” Then, he gives the pitch. Depending on the when and the why, it might sound something like:

1. Use the crosswalk and look both ways.
2. Go to school.
3. Do your homework.
4. Stay in school.
5. The little, wild strawberries are the sweetest.
6. Get a job.
7. Do good work and lots of it.
8. Don’t make any mistakes you can’t fix.
9. Fix your mistakes.
10. Learn from your mistakes.
11. Don’t order chicken in a steakhouse.
12. Look a person in the eye when you talk to them.
13. Give a firm handshake.
14. Ask for the raise (or promotion or transfer). You earned it.
15. Pay your bills on time.
16. Save your money.
17. Buy a house.
18. Buy a plunger before you need one.
19. Fertilize your lawn.
20. Fill up the gas tank when it gets down to a quarter full.
21. When you grill a steak, turn it once and only once. Slide a hunk of butter on it after the turn.
22. The customer is always right.
23. Don’t burn any bridges.
24. You can never have too many friends.
25. Get married.
26. But … whatever you do, don’t marry HIM (or HER).
27. Keep your feet off the dashboard.
28. Keep your eye on the ball.
29. Always order ice cream with your pie. If the pie isn’t any good, you can still enjoy the ice cream.
30. Tell the truth. It’s harder to keep track of lies.
31. Call your mother.
32. Never lend anything you can’t afford to lose.
33. Don’t complain.
34. When the going gets tough; keep going.
35. Don’t take any wooden nickels.

This Father’s Day give dad the gift of a lifetime. At least for an hour or so, listen to any and all advice he cares to dole out. Thank him and then get on with your life.

Happy Father’s Day and bon appétit!

Maple-Bourbon Pork Ribs Maple-Bourbon_Pork_Ribs_01
Slow roasted in the oven and then finished on the grill, these sweet and spicy ribs are sure to please Dad on his day! Enjoy
Serves 4-6

Olive oil
1/4 cup minced onion
2-3 cloves garlic, peeled and minced
1-inch piece ginger, peeled and minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2-1 teaspoon or to taste hot chili paste
1 1/2 cups crushed tomatoes
1/2 cup bourbon
1/4 cup maple syrup
2-4 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
4-5 pounds pork ribs

Make the barbeque sauce: lightly coat a saucepan with olive oil and heat over medium. Add the onion, paprika, thyme and chili paste and sauté until the onion is translucent. Add the garlic and sauté 2 minutes more.

Remove from the heat and stir in the tomatoes, bourbon, maple syrup, vinegar, mustard, Worcestershire and salt. Bring the sauce to a boil over medium-high, reduce the heat to low and simmer for 15-20 minutes.

Cool to room temperature. For a chunky sauce, leave as is; for a smooth sauce, puree in the blender. Can be made ahead, covered and refrigerated. Makes about 2 cups of sauce.

Cook the ribs: Preheat the oven to 350 degrees. Cut each slab of ribs into two or three pieces and slather sauce on both sides of each piece. Place the ribs, meaty side up in a single layer on 1 or 2 rimmed baking sheets and add a 1/2-1 inch of water to the bottom of the pan. Carefully place the ribs in the oven, reduce the heat to 300 degrees and roast until tender, about 2 1/2 hours. After 1 1/4 hours, check the pan, add more water if necessary and slather another coat of sauce on the ribs.

Heat the grill to medium-high. Remove the ribs from baking sheet, slather with more sauce and grill, turning once, until nicely charred, 2-5 minutes per side.

To serve: cut into individual ribs and pile them on a platter or individual plates. Pass the extra sauce.

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One Year Ago – Gravlax with Tarragon-Caper Mustard Sauce
Two Years Ago – Salsa Verde
Three Years Ago – Crunchy Slaw with Cilantro, Mint & Peanuts
Four Years Ago – New Potato Salad with Gorgonzola
Five Years Ago – Spicy Hoisin Wings
Six Years Ago – Grilled Steak & Potato Salad

Or Click Here! for a complete list of and links to all the recipes on this blog!

Does your dad have a favorite piece of advice? Something you hear at least a couple of times a year? Feel free to share. Let’s start a conversation.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

A Father’s Day Celebration Special

happy_dad_day_01Unlike Mother’s Day, our celebration of fatherhood has few, if any, guidelines. There are no longstanding traditions of breakfast in bed or brunch or lunch or special family activities. I could be wrong but I seem to remember that there was one, maybe only one, truth or myth about dad on his day. He was off the hook for yard work and household chores. Instead of mowing the lawn, he was free to flee the coop and play golf or tennis with his pals. Oh, and if he was lucky someone remembered to buy him a new tie.

These days, I think we can do a little better, even if we do make him work the grill. Most dads will appreciate it if you keep it t-shirt casual and take it outdoors. Whatever you do have a great time!

Here are a few ideas:

Invest in one of dad’s favorite artisanal beers or ales and serve it with his favorite appetizers. Spicy Tequila Chicken Wings are a good bet and how about some chips and Corn, Black Bean & Avocado Salsa.

Eventually, you’ll want dinner. Sooner rather than later if little kids are involved. For a dad-friendly feast, how about a great steak made even better with a delicious Compound Butter or Gorgonzola Sauce? If you can find some asparagus, toss the spears on the grill. If not, zucchini, eggplant, onions, peppers … are all good choices for grilling.When it comes to salad, my dad’s favorite is Caesar, so I’ll go with that. Or maybe, another favorite Mixed Greens with Gorgonzola & Walnuts and some New Potato Salad Dijon or Grilled New Potatoes.

Finish the evening with a decadent dessert. My Chocolate-Peanut Butter Tart is just the thing. Unless he’d rather indulge in a Chocolate-Orange Tart. Both are positively sinful.

Have fun with your dad and bon appétit!

How will you celebrate Father’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2014

A Gift for Dad on His Day & Chocolate-Peanut Butter Tart

Dad_2011Let’s share a few moments of sympathy for dad. Father’s Day is on Sunday and while most dads won’t be forgotten, they’ll probably be shortchanged. At least they’ll be jipped when compared to Mom. Last month, Americans spent nearly $20 billion (yes, that’s a b) for Mother’s Day. This week, we may hit $12.5 billion for dad.

So what’s up? Do we love our mothers more than our dads? To celebrate mom, we shower her with gifts, spend her to a spa and take her out for a fancy brunch or dinner. And dad? Well not so much. For his day, we send a card or, if it’s not too far out of our way, we might stop by the hardware store and pick up a gift card.

So what’s Dad doing wrong?

Maybe it’s not his fault. After a long snowy winter, Mother’s Day is a celebration of spring. The jewelry and department stores, boutiques and florists flood the media with suggestions. Besides, it’s easy to shop for mom. She’s always more than happy with a pair of funky earrings or fashionable new cardigan. When in doubt, you can’t go wrong with a beautiful bouquet of fresh flowers.

With special menus and a free glass of champagne, restaurants vie for mom’s attention as well. Between the surge of advertising and her helpful suggestions, choosing a gift and/or a restaurant is a no brainer. There’s no way you can even begin to pretend that you forgot mom on her day.

Father’s Day is a different story. With a bounty of graduation parties, wedding and anniversary celebrations and end of school festivities, dads get lost in the merriment of June.

Since you finally figured out that dad hasn’t worn a tie in ten years, when it comes to a present, you’re stumped. He mumbled something about a cookout on Sunday, so in desperation, you head to the hardware store. Truth be told, he only suggested a cookout because he’s afraid you’ll get him another tie. He probably figured he could leave it in the box. No one wants to see a tie dangerously dangling over hot coals.

Wandering through the hardware store, you think, “maybe a grill?” Unfortunately, his dream model is twice the price of your first car. After checking your bank balance, you look at the alternatives. Finally! Could this be the one, the answer to your Father’s Day gift conundrum? It’s a bit more modest than his dream machine but still has a few bells and a couple of whistles. After a second look, you realize it is more or less identical to the one already sitting on his deck.

Feeling defeated, you grab a bundle of fancy, long-handled grill tools. Back home, you find a gift bag and some ribbon. As you wrap the tools, guilt over your lame gift continues to gnaw. Even worst, you begin to wonder, did you give him the same set last year? Mom was delighted to add another cardigan to the dozens that make up her knitted rainbow. You can only hope that Barbecue Bob will be as happy to add yet another set to his multiple versions of long handled spatulas, spoons, forks and tongs. At least this latest batch has those high tech silicon handles.

Happy Day Dad and bon appétit!

Chocolate Peanut Butter Tart
chocolate_peanut_butter_tart_04It’s too early for local blueberries (my dad’s favorite pie) but this nutty desert is a delicious alternative. Enjoy!
Serves 8

Chocolate Cookie Crust
7-8 ounces chocolate wafer cookies, about 1 3/4 cups crumbs
1 1/2 tablespoon sugar
1/2 teaspoon espresso powder
1/2 teaspoon salt
6 tablespoons butter, melted

Preheat the oven to 350 degrees.

Put the cookies in a food processor and pulse until finely ground. Add the sugar, espresso powder and salt and pulse to combine. Drizzle the crumbs with the melted butter and pulse to combine.

Put the cookies crumbs in a 10-inch tart pan or deep dish 9-inch pie plate and press evenly into the bottom and up the sides of the pan. Bake just until set, about 8 minutes. Cool the crust and prepare the filling.

Peanut Butter Filling
8 ounces cream cheese, at room temperature
1 1/4 cup peanut butter
3/4 cup brown sugar
1 teaspoon pure vanilla extract
1 cup heavy cream, very cold

Put the cream cheese, peanut butter and sugar in a large bowl. Using an electric mixer, beat until well combined.

Put the cream in a bowl and whip with an electric mixer until stiff peaks form. Add one quarter of the whipped cream to the peanut butter mixture and gently stir to combine. Gently fold the remaining whipped cream into the filling.

Spoon the filling into the crust, smooth the surface and refrigerate the pie for 4 hours.

Chocolate Glaze
4 ounces good milk chocolate, chopped (about 1/2 cup)
1/4 cup or more heavy cream
1/4 teaspoon espresso powder
1/4 teaspoon pure vanilla extract
1/4 cup chopped salted roasted peanuts

Put the chocolate and cream in a microwave safe bowl and zap on high at 20-second intervals until the chocolate starts to melt and the cream is warm. Add the espresso powder and let the chocolate and cream sit for a minute. Add the vanilla, whisk to combine and cool the chocolate for 10 minutes.

If necessary, add a little more cream and drizzle the chocolate glaze over the peanut butter filling. Refrigerate for about 30 minutes to set. The tart can be made in advance. Remove from the refrigerator 15-30 minutes before serving. Sprinkle with peanuts and serve.

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One Year Ago – Salsa Verde
Two Years Ago – Blueberry Crumb Cake
Three Years Ago – Peanut-Sesame Dipping Sauce
Four Years Ago – Strawberry Gelato
Five Years Ago – Asparagus Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your bright gift idea for dad this year? Feel free to share – let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook. In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2014

Weekend Special – Celebrate with Dad at a Steak Cookout!

Sunday is Father’s Day! Since this holiday is frequently neglected, why not make this year a special one for dad. Young and old, have some fun family time with dad. Get the family together and break out your old mitt, find a softball and bat. Or unearth that old Frisbee, reserve a golf time, plan a hike or organize a family tennis round-robin. And when you’re done playing? Enjoy a wonderful family feast!

How to start? Enjoy an ice cold beer or a glass of wine and nibble a chip or two with my Simply Delicious Salsa, Guacamole,or better yet, both. Don’t forget to put out a few raw veggies to dip for a lighter, brighter bite.

On to the main event: How about a manly cookout? What dad doesn’t like a good steak? Not mine, that’s for sure. Serve him up a Spicy Grilled Steak. Make it a little special with some my Grilled Corn & Black Bean Salsa. Or try my dad’s favorite, Grilled Steak with Gorgonzola Sauce. Grill up a few potatoes and some asparagus while you are at it. Complete the meal with a big garden salad tossed with a Classic Vinaigrette.

And something sweet? My dad is a fan of both blueberries and chocolate. It makes it a bit difficult to decide what sweet treat to whip up for his Father’s Day celebration. I could go with Blueberry Crumb Cake or maybe Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting? Luckily, I still have a day or two to figure it out!

Have fun with your dad and enjoy the weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012