FAVORITE DAD’S DAY DINNERS
The rapid expansion of suburbia after WWII changed Mother’s Day and Father’s Day celebrations. Shopping centers and the newly conceived malls, which included neighborhood restaurants, were everywhere. They led to the practice of getting Mother, not just out of the kitchen, but out of the house on her day. Now most mothers work away from home, but ladies still like to dine out.
The effect was the opposite in Father’s Day. Suburbs gave access to sports venues, golf courses, tennis courts, perhaps stocked fish ponds and the shopping hubs included stores which provided tools and materials for hobbies and DIY projects. Fathers love to kick back and do their thing, then relax over a casual dinner at home, possibly a barbecue if they like them
Either way, a formal family dinner s no longer the way to celebrate either occasion. Plans are more casual, the menus more spontaneous and the dishes more complex. Americans have become familiar with different cuisines and adept at mixing and matching dishes in personalized ‘fusion’ preferences. It’s a long way from the old oven roast surrounded by vegetables with thickened au jus gravy.
Here are some of my favorite entrees which can be paired with a variety of side dishes. They aren’t demanding of advanced kitchen skills and give a nod to current meat prices. All recipes, save for the Pork Kebabs are from my book Dinners With Joy. If you want to see more Father’s Day dinner suggestions go to June 15, 2013, June 13, 2016, June 8, 2017, May 31, 2018 June 4, 2020. If you’re interested in kabobs go to July 4, 2020, or if it’s more information on grilling different meats go to June 10, 2021.
RECIPES
Chip’s Chuck Roast: This recipe, devised by a friend of my Father’s years before grills became a
backyard fixture was never written down. You have to wing it a bit, but as recent guests assured me, it’s still a winner. Servings are determined by size of roast.
(1) 3 to 3 ½ lb. 7 bone Chuck Roast
¾ cup flour
1/3 cup Spicy Brown mustard or more if needed
Water
Trim as much fat from the meat as possible. (I like to freeze the roast.) When ready to cook, place an oven rack in the lowest slot and preheat the broiler. Cover a cookie sheet with foil and put the roast on the foil. Mix the flour in a small bowl with the mustard and just enough water to make a smooth, golden colored paste, the constancy of tomato paste. It should taste like mustard, so if it seems too bland add more mustard.
Cover the meat, first the bottom, then the top and sides with the paste, using it all. Broil
the roast with the oven door half open, for 20 min., until the coating cooks and browns. Turn the oven on to 400 degrees and roast the meat with the door closed another 20 min. Do not turn the roast over. This timing results in a perfect rare roast in my oven, but ovens differ, and I recently found that I had to cook it longer in a friend’s gas oven. So consult a thermometer for doneness after the first 20 min. Perhaps, if you like the recipe and want to repeat it, you will want to experiment with a higher temperature vrs. longer cooking time. It’s worth the effort!
MY KABOBS: Grill or Broiler: This is calculated for 5 skewers but 4 servings, so that the excess can be shared.
2 lbs. Top round London broil
2 Tbs. red wine vinegar
1/3 cup oil
1 Tbs. Worcestershire Sauce
2 tsp garlic powder – divided
2 tsp dry mustard powder – divided
2 tsp dried thyme – divided
2 tsp. dried oregano – divided
1 tsp paprika – divided
2 tsp dried rosemary – divided
20 cherry tomatoes
2 large green bell peppers
2 large onions
25 button mushroom caps
5 skewers 12” long
1 box long grain and wild rice mix
Trim any fat from the meat. Place in an oblong glass dish; pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it. Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.
Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a ‘stopper ‘ on the end of each skewer. Grill or broil as per your usual routine but don’t overcook .
See skewer tips on Page 1. If broiling, I like to do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.
Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.
Stew on a Grill: Recipe is for 4 servings-can be grilled or broiled. This recipe example uses beef but it’s value is that any meat, optionally in a suitable marinade and any complimentary combo of vegetables can be substituted. It’s an easy way to dress-up a dinner and still keep it simple to cook. I do suggest consulting cooking charts for times of various meats and seafood.
2 lb. of beef in suitable cuts for grilling or broiling or marinated in wine or vinegar mix if tougher
2 medium all purpose or red skin potatoes-halved crosswise-skins on
2 medium onions-halved crosswise
2 small zucchini- cut in 4 rounds
2 small yellow squash-cut in 4 rounds
8 cherry tomatoes
1 large green bell pepper
1 tsp. dried basil
1 tsp dried oregano
1 tsp garlic powder
2 Tbs. oil
Salt and pepper
1 tsp lemon pepper
(4) 10 inch skewers – If bamboo-well soaked
(4) 6 inch skewers-if bamboo-well soaked
Skewer the onions parallel the cut, so they don’t separate into rings. Microwave the onions 2min pausing between. Microwave the potato halves, on a plate, 3 min, pausing between. Cut the peppers in quarters, then divide the quarters in half. Cut the zucchini and squash. Stack a potato half, 2 pepper
Pieces, 2 tomatoes, a round of zucchini and one of squash to each of the skewers with the onions. Coat all the vegetables well with the oil, herbs and 1 tsp lemon pepper. Allow to marinate for a few minutes and baste during cooking with the excess.
Trim the meat, cut in 1-1 1/ inch cubes and heat the broiler or grill. For beef, if frozen, place 4-5 inches from heat source, 8 mins, for the first side, and 12-15 min for the second. Place fresh beef 3-4 inches from the heat source and cook 5 min on the first side and 8-10 min. on the second for rare. Check with a thermometer, or by making a small slit in the meat, and supervise to desired degree of doneness. Remember, also, meat continues to cook for several minutes after it’s removed from the flame.
Add the vegetables during the last 15 minutes of scheduled cooking for the meat, basting and turning once. A visual check determines if they’re done, and if so, move them to the side of the grill, or a lower oven shelf, if you extend the cooking time for the meat.
Pork Satay Kebobs: Serves 4-6 This recipe illustrates how easily Stew on a Grill translates into other dishes. Adding zucchini and squash and substituting sweet potatoes for white would add to the flavors and threading the vegetables on separate skewers allows portion control.
1 lb. pork loin in 1 inch cubes
2 green bell peppers in 1 inch pieces
1 cup peeled pearl onions
1 cup cherry tomatoes
MARINADE
¼ cup lemon juice
2 Tbs. peanut butter
1 Tbs. oil
1 tsp. crushed coriander seed
1 tsp. garam masala-optional
Combine all marinade ingredients in a bowl and marinate pork chilled 1 hr. at least. Drain meat and thread alternately with vegetables on skewers. Grill over medium coals, or cook under broiler, 6-8 min per side.
Pork Loin with Apricot Glaze: Serves 4-6
2 lb. Pork Tenderloins – or (2) commercially sold in plastic sleeves*about 1 lb. each
(1) 12oz jar apricot preserves
¼ cup Balsamic vinegar
1Tbs Teriyaki sauce
3 tsp minced fresh ginger
2 tsp minced garlic
1 tsp. Tabasco sauce
Kosher salt
Ground pepper
1 tsp salt – divided
1 tsp pepper – divided
Trim well and pat dry. Rub with 1 tsp salt and 1 tsp pepper. Heat grill or broiler. While heating melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze. Pass any remaining glaze warmed.
Grilled Tuna with Sage Butter: Serves 4 Fresh tuna, like steak is better a bit rare. Marlin or swordfish also work well in this recipe
Broiler, or Grill:*
(4) 6 oz. tuna steaks
1 lime – juiced – and zested
1 tsp. garlic powder
¼ cup butter – softened
2 Tbs. butter
2 Tbs. fresh sage leaves, chopped
1 tsp fresh chopped chives (optional)
In a small bowl, mix the ¼ cup butter, sage, garlic powder, chives, if using, and 1 tsp of
the lime juice and 2 tsp. of the zest. Allow flavors to meld a few minutes and then chill,
Until ready to serve. In an oven proof pan marinate the tuna in the remainder of the lime
juice at least 30 min. Melt the 2 Tbs. of butter and add to the marinade. Heat broiler or
grill. If broiling, cook tuna in marinade 6 – 8 min. turning once. If grilling, cook the same
amount of time basting often with the marinade. Serve with a quarter of the herbed butter
on each portion.
* To Pan Broil – – Heat 2 Tbs. butter in a skillet over medium-high heat. Add Tuna, cook
@ 4 min. .per side, or until desired doneness. Swirl marinade juice in pan to deglaze, and
pour over fish. Top with a dollop of herbed butter.
Salmon with Lemon Caper Sauce*: Serves 4
(4) 5 oz. salmon fillets – -preferably without skin
1 Tbs. butter
4 cloves garlic chopped
1 large onion, one half diced the other sliced in 1/8 inch slices
¼ cup oil
1/3 cup white wine
1cup sour cream
2 Tbs. capers
¼ tsp. lemon pepper or to taste
Melt 1 Tbs. butter and pour over fish on a lightly greased foil covered baking sheet. Bake at 350 degrees for @ 8 min per inch of thickness of the fish, on an average 20 min. see chart.
Meanwhile, in a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently on warm while salmon cooks. Check if more lemon pepper is needed, sauce should be very lemony but not bitter.
Just before plating fish, whisk in sour cream, blend and warm through. Serve sauce over
fish. NOTE: This sauce goes with any meat.
Chicken Quarters Bellagio: Serves 4
4 chicken breast quarters with wings or thighs with legs
(1) 8oz pkg. cream cheese
8 oz. sour cream
¼ cup white wine
2 Tbs. dried parsley
5 Tsp. garlic powder
2 Tbs. salt
Clean the chicken and brine it in the salt with water to cover for 10 mins. Rinse well. Cream 4oz of the cheese, 1/3 of the sour cream, 1 Tbs. parsley and 2 tsp garlic powder together. Gently separate the chicken skin from the meat to create a pocket from the cut edge toward the wing, using a blunt utensil such as a butter knife. Stuff each breast pocket with ¼ of the cheese mixture, lightly patting it down to spread it evenly. Place the chicken breasts, bone side down, in a roasting pan that fits them comfortably, and cook in a preheated 375 degree oven 45 min. or until nicely browned and sizzling.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
When the chicken is almost done, in a sauce pan, over low heat, mix the rest of the cheese, sour cream, parsley and garlic to form a sauce. Plate the chicken, deglaze the roasting pan with the wine, and add to the sauce, adding more wine if the consistency is too thick. Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest. Pass reserved sauce separately.
Chicken Lilly: Serves 4 My mother’s recipe, which is known in the family as “Don’t Fight Back”. She sautéed the chicken, using a lot of butter. I altered the recipe to be more heart healthy.
4 chicken quarters – -breasts with wings, legs with thighs or a mixture – even one 3 lb.
Fryer quartered
1 Tbs. salt for brining
1 packet chicken bouillon granules
4 large ribs celery with leaves – -or equal amount of smaller ribs
1 Tbs. butter
Water
(1) 16-17 oz. can peach halves (optional)
2 tsp. ground cinnamon
Wash the chicken well, removing any excess fat and organic bits. Put the chicken, skin down, in a container with enough water to cover, pour the 1 Tbs. salt over it and let soak for 15 min. Rinse very well, and put the pieces in a roasting pan that holds them comfortably. Broil them, skin side up, until the skin dries and begins to bubble. Turn them over and broil until very brown on the underside. Turn the skin to the heat again and broil until the skin is a deep brown and begins to look burnt. This will take about 20min total broiling time. Remove the pan, and turn the oven down to 300 degrees. Discard any
fat in the pan. Pour in enough water to reach a good halfway up the chicken. Add the bouillon packet, dot with the butter, and cutting the celery ribs in half, lay them in a layer over the chicken. Cover and seal the pan with foil. Bake for 1 hour. Serve with the celery and pass the broth.
While the chicken is broiling, drain the peaches. Lay them cut side down on a piece of foil large enough to tent them. Sprinkle them with the cinnamon, and broil alongside the chicken, until the tops brown. Remove them from the heat, then the last 15 min that the chicken bakes, tent them and place them in the oven to reheat. Serve on the plate with the meat.
Chicken in Lemon Wine Sauce: Serves 4
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. cooking oil – -canola
2 Tbs. butter
1 small onion diced
2 cloves garlic sliced
1 lemon – zested and juiced
1/3 cup white wine – – recommend dry vermouth
¾ cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp garlic powder
Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; Add sliced garlic and sauté 1 min. more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.
