Let Him Eat Steak! Father’s Day Weekend Special

How will you celebrate Father’s Day? It promises to be summery this weekend so a cookout sounds like a good idea. Fire up the grill and throw on some steaks for some deliciously fun family time.

Need some help with your menu? Not to worry, I have a few suggestions …

My latest steak recipe is perfect for dads who like a hint of Asia. My Grilled Vietnamese Beef is a wonderful combination of beef and greens. Serve it with a spoonful of basmati rice. To keep with the theme, start your meal with one of my favorite warm weather appetizers – Sumner Rolls.

Perhaps your dad likes his steak bistro style. If that’s the case, then start with my Mixed Greens with Grilled Asparagus, Cucumber & Avocado. For the main course, dads will love my Grilled Steak with Gorgonzola Sauce or Grilled Filet Mignons & Mushrooms with Stilton Butter. Add a few Grilled Red Potatoes.

Now for dessert. If your dad has a favorite, then by all means, make it. If not, then maybe he’d like my dad’s favorite Blueberry Pie. Dad is also pretty found of my Chocolate-Espresso Cheesecake and Chocolate-Peanut Butter Tart.

Happy Father’s Day and bon appétit!

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

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

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Forget the Necktie & Grilled Vietnamese Beef

You’ve got five days to get it together, so, don’t blow it. And by it, I mean Father’s Day. If you are suddenly caught unawares, don’t worry you are not alone. Father’s Day is probably the most overlooked or just plain forgotten holiday in the whole panoply of fêtes, festivals and celebrations. Mom gets brunch, cards and flowers. If we remember, Dad gets another necktie.

In the era of business casual, most men, spend their days in Dockers and button-down shirts. The pants are always navy blue. Although the shirts are always light blue, they generally come in a variety of strips, checks and plaids. If he’s retired, your dad has probably traded in his navy blue trousers for khaki and button-downs for golf shirts. Working or retired, most dads have not worn a necktie more than a handful of times since 1998. Of course, there are exceptions. There are always exceptions. While politicians, talk show hosts, bankers and Wall Street wonders are the most obvious tie wearers, there could be others.

That’s not to say that a beautiful necktie is not appreciated. In fact, I’m proud to say, I gave my dad his favorite tie, pale yellow with light blue catboats. However, it was ages ago, 1998 or maybe 1997, and it wasn’t for Father’s Day. It was a Christmas gift. I can’t say for certain, but there is a good chance I neglected him that Father’s Day. (In my defense, I was living an ocean away.)

Anyway, about that favorite tie, it may be twenty years old but he still likes it enough to find an excuse to wear it once if not twice a year. I suspect that it would be near impossible to find one to replace it. Any new necktie would just join the pile he never wears but refuses to throw away. Most are boring navy blue with equally boring stripes. One has catboats but they sail across a dark, drab background.

All right then, if ties are out, what’s in?

How about socks? Think ridiculously bright colors, stars, stripes or polka dots. A beautiful pair of socks will add a little life to dad’s wardrobe. If he’s the conservative type, you might point to Bush 41. The former president has a spectacular collection of socks. My oldest niece gave Dad a couple of fun pairs for Christmas a few years ago. They are his party socks and he loves them.

Something to eat or drink? Here you have an endless list of possibilities from a bottle of dad’s favorite bourbon to a trio of intriguing hot sauces or mustards. If he can’t start the day without a great cup of Joe, then a pound of really good coffee sounds like a plan. Then again, you can help him get his grill on by signing him up for the steak of the month club.

Maybe you should give him the gift of time together? Instead of a book he’s already read or a shirt that doesn’t fit, plan an experience you can share together. Think about what your dad might like to do or see and make it happen. If he loves baseball, take him to Fenway. Fine wines – find a tasting and spend an evening sipping and spitting together. Wannabe chef – sign the two of you up for a cooking class. History buff – walk the Freedom Trail with him. You see, it’s not so hard.

Happy Father’s Day and bon appétit!

Grilled Vietnamese Beef
Give your favorite steak-and-potatoes man a taste of Asia this Father’s Day. Trying new things will keep dad young. Serve the beef with jasmine rice. Enjoy!

Serves 8
8 cloves garlic, finely chopped
5-6 limes
4 tablespoons soy sauce
4 tablespoons fish sauce
3 tablespoons olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper to taste
3 pounds tenderloin filets or sirloin steaks, trimmed
1-2 red onions, cut in half and then in 1/4-inch wedges
1-2 tablespoons extra virgin olive oil
12 ounces arugula
1 cup cilantro leaves
1/2 cup mint leaves, cut in julienne

Make the marinade: put the garlic, juice and zest of 2 limes, soy sauce, fish sauce, olive oil and brown sugar in a bowl, season with salt and pepper and whisk to combine.

Put the beef in a large flat dish and the onion in a bowl. Add about 3/4 of the marinade to the beef and the remainder to the onions. Flip the beef to coat and toss the onions. Flipping and tossing once or twice, cover and refrigerate both for up to 4 hours. Remove from the refrigerator about 30 minutes before grilling.

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

Remove the steaks from the marinade and shake off any excess. 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, let the beef rest for 5-10 minutes and then cut across the grain in thin slices.

While the beef rests, drain and transfer the onions to a grill basket. Grill, stirring from time to time, until tender-crisp, 4-6 minutes.

Put the juice of 1 lime and the extra virgin olive oil in a large bowl, season with salt and pepper and whisk to combine. Add the arugula, cilantro and mint and toss to combine.

Cut the remaining limes into wedges.

Transfer the greens to a large platter or individual plates, top with beef and onions, garnish with lime wedges and serve.

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

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

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, 2018

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.

Print-friendly version of this post.

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