3 Course Father’s Day Menu…a Man’s Meal

June 6, 2013

Father’s Day is just around the corner and I’m going to try really hard to make a big deal out of it this year.  My husband loves to say that Father’s Day is an obligatory follow-up to the real celebration of parenting, Mother’s Day, and I hate to admit it but it’s kind of true – Father’s Day is often overlooked.  Well, there’s a remedy for that and it involves food…meat to be more specific, and lot’s of it!  I’ve been working on a sample menu catered specifically to the male taste buds (although I don’t think the kids and I will mind helping him eat it).  Do you have any special recipes in mind to celebrate Father’s Day this year?

MAN COURSE #1.

Sweet & Spicy Peanut Chili Chicken Wings

via a Pastry Affair

Yields about 10-12 chicken wings

3 tablespoons peanut oil (olive oil for substitute), plus extra for coating
1/4 cup rice vinegar
1 tablespoon soy sauce, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 1/4 pound chicken wings, tips trimmed and cut at the joint
1/4 cup chilli and garlic sauce
3 tablespoons creamy peanut butter
1 teaspoon to 1 tablespoon sriracha, depending on how spicy you want your wings

In a medium bowl, whisk together 3 tablespoons peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, and ginger. Add chicken wings and coat. Refrigerate for 2-4 hours to marinate.

Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with aluminum foil.

Place chicken wings on prepared baking sheet and bake for 20-25 minutes, or until chicken has a little color. Turn and baste wings with more marinade halfway through baking.

In a separate bowl, stir together remaining 1 teaspoon soy sauce, chilli and garlic sauce, peanut butter, and sriracha (start with 1 teaspoon and add more to achieve desired spiciness). Add peanut oil and stir until mixture becomes smooth, about 1-2 tablespoons. It will be very thick. Set aside.

Coat hot, baked wings heavily in peanut butter coating. Allow to cool for a few minutes before serving. Best enjoyed with a side of napkins.

MAN COURSE #2.

LIME AND CHILLI SKIRT STAKE FAJITAS

via the Gourmet Traveller

You’ll need

•  2 lbs. skirt steak, trimmed
• 1 cup lime juice (about 8 limes), or to taste, plus extra wedges to serve
• 2 avocados, flesh coarsely chopped
• ½ long red chilli, finely chopped
• 2 tbsp extra-virgin olive oil
• 2 vine-ripened tomatoes, coarsely chopped
• ¼ cup coriander (firmly packed), coarsely chopped, plus extra leaves to serve
• 10 flour tortillas
• jalapeños and shredded iceberg lettuce (optional)

Method

• Place steak in a non-reactive dish, cover with 200ml lime juice and stand to marinate for 15 minutes, turning occasionally.

• Meanwhile, combine avocado, chilli, half the oil and 25ml lime juice (or to taste) in a bowl, season to taste and set aside.

• Combine tomato, coriander, remaining oil and remaining lime juice (or to taste), season to taste and set aside.

• Preheat a char-grill to high heat. Remove steak from juice and pat dry with absorbent paper. Grill steak until cooked to your liking, turning occasionally (4-5 minutes each side for rare), transfer to a plate, cover loosely with foil and set aside to rest (10 minutes).

• Meanwhile, grill tortillas in batches until warm, turning once (15 seconds each side), keep warm and repeat with remaining tortillas.

• Thinly slice steak, season to taste and serve with avocado mixture, tomato mixture, tortillas, extra lime wedges, jalapeños and iceberg, if desired.

MAN COURSE #3.

BLACKBERRY CAKE

via Mama’s Gotta Bake

Blackberry Cake

From Baking by Emma Patmore

• 1 pound blackberries
• 1/3 cup sugar
• 1 large egg
• 1/3 cup light brown sugar
• 6 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1 cup self-rising flour

Directions

1. Preheat the oven to 350 degrees F. Using a pastry brush and a tablespoon of melted butter, lightly grease a 8″ cake pan or a 9″ pie plate and set aside.
2. Place the blackberries and the sugar together in a medium bowl and gently toss until the blackberries are totally covered in the sugar. The berries are very tart (usually) so make sure they’re completely coated.
3. Place the coated berries in the pan you set aside. Spread them around so they evenly cover the bottom of the pan.
4. Beat the egg and brown sugar together in a large bowl until well combined. Stir in the melted butter and milk. Sift the flour into the egg/butter mixture and blend until the flour is incorporated.
5. Blend until you have a smooth batter then spread the batter over the blackberries in the pan.
6. Bake for about 25 minutes until the cake is firm and golden around the edges.
7. Dust the top of the cake with some powdered sugar and serve warm.
8. You can also bake this cake in individual ramekins, just adjust the time accordingly.