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

Martha Stewart

Martha Stewart

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

Pastry Affair

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

Pastry Affair

Pastry Affair

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

Gourmet Traveller

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)
Have Her Over For Dinner

Have Her Over For Dinner

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

Mama's Gotta Bake

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
Mama's Gotta Bake

Mama’s Gotta Bake

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.
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Strawberry Pistachio White Chocolate Bark…

Blender On Sale

Blender On Sale

Almost too pretty to eat!  Perfect for a wedding or baby shower ~ maybe display them in a glass container in your kitchen and eat them all yourself! Either way…

Photo Funio

Photo Funio

3 Course Spring Meal…

I’ve been in Spring mode all day today.  I did a post on Easter decorating, Spring florals and I thought I would round things out by doing a Spring meal.  From hors d’oeuvre to the main course to dessert, according to Food & Wine online these are some of the best Spring recipes available.  As soon as I kick this cold I plan on trying them all out!  Follow the picture links for many more tasty Spring recipes.

Hor D’Oeuvre:  Cherry Tomato Tart With Basil

Food & Wine

Food & Wine

  1. 1 1/2 cups all-purpose flour
  2. Salt
  3. 7 tablespoons cold unsalted butter, cubed
  4. 1/2 cup cold heavy cream
  5. 2 pints cherry or grape tomatoes
  6. 2 tablespoons shredded basil leaves
  1. Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
  2. Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

Main Course:  Beer-Braised Chicken Stew with Fava Beans and Peas

Food & Wine

Food & Wine

*Braise chicken thighs in beer before adding to the stew

  1. 1/2 teaspoon cayenne pepper
  2. 1/4 cup fresh lemon juice
  3. 1/2 cup plus 2 tablespoons pure olive oil
  4. 8 skinless chicken thighs
  5. 2 tablespoons anise seeds
  6. 4 garlic cloves, coarsely chopped
  7. 1/2 teaspoon loosely packed saffron threads
  8. 2 teaspoons sweet paprika
  9. Salt
  10. 1 cup shelled fava beans
  11. 1/2 cup fresh peas, preferably English peas
  12. Freshly ground black pepper
  13. 2 tablespoons unsalted butter
  14. 1 pound button mushrooms, halved
  15. 8 scallions, thinly sliced
  16. 2 thyme sprigs
  17. 1 tablespoon all-purpose flour
  18. One 12-ounce bottle Belgian beer
  19. 1/2 cup heavy cream
  20. 1/4 cup coarsely chopped flat-leaf parsley
  1. In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
  2. In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
  3. Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.
  4. Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.
  5. Wipe out the casserole, add the butter and heat until melted. Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.
  6. Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.
Dessert:  Cherries Poached in Red Wine with Mascarpone Cream
Food & Wine

Food & Wine

  1. 2 1/4 cups red wine
  2. 1 cup sugar
  3. 1 1-by-3-inch strip orange zest
  4. 2 pounds sweet cherries, halved and pitted
  5. 1 cup mascarpone cheese
  6. 2 1/2 tablespoons honey
  1. In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don’t overcook.
  2. In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.
Variations• The warm cherries and poaching liquid are great alone—without the mascarpone cream—or with whipped cream.• Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries.