There are so many holidays that are geared toward women that sometimes dads feel left out. This year make dad or that special father figure in your life feel like a king.
Do men like candy, flowers and cards sure they do but I haven’t met a man yet that doesn’t have a passion of his own.
Play towards dad’s favorites; food, wine, sports, electronics… If it’s baseball? Try season tickets, an autographed baseball or just you and he attending a game. Music? Download his favorite songs for his own personal playlist or make a CD of his favorite tunes. For a more hands-on gift try tidying up the garage, chores around the house and you can never go wrong with a good o’ fashion car wash- fun for all. If he’s a foodie (now we’re talking), check into local cooking classes, wine tastings, or tickets to a food event. But if you want to cook-up something special, give our Father’s Day Menu a try.
Baby Back Ribs with Spicy Peach Merlot BBQ Sauce
Roasted Sweet Potato and Corn Salad
Sour- Apple Crumb Pie
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin powder
1 tbsp smoked paprika
1 tbsp Salt and pepper
Combine and rub on both sides of ribs, cover and set aside.
Spicy Peach Merlot BBQ Sauce:
2 tbsp. butter
1 medium sweet onion, finely chopped
1 garlic clove, minced
2 cups Merlot
4 tbsp peach preserves
2 tsp red pepper flakes
2 tbsp brown sugar
½ cup A-1 steak sauce
2 tbsp liquor smoke
1 cup ketchup
2 tbsp. paprika
1 tsp. cayenne
2 tsp. ground cumin
2 tsp. ground coriander
Heat butter in a saucepan over medium heat, add the onions and garlic. Sauté until tender. Add Merlot, peach preserves, red pepper flakes and brown sugar; bring to a boil, reduce to a simmer and cook down until mixture is about 1 cup.
Add the remaining ingredients and simmer over low heat for 20 minutes, stirring occasionally.
Remove from heat and cool to room temperature.
The B.B.Q. sauce will keep refrigerated for about 3 months.
Grilled veggies are great for any occasion You can add red, green, and yellow bell peppers, eggplant or asparagus for some extra color and added flavor to the mix.
3 tbsp. olive oil
Kosher salt and fresh ground black pepper to taste
Prepare grill. Clean veggies and pat dry; Slice into 1/3-inch strips, toss in bowl or zip-lock bag olive oil and kosher salt and pepper. Place in hot grill, cook for 1 ½ minutes on each side. Remove and keep warm until ready to serve, also good room temperature.
Roasted Sweet Potato and Corn Salad:
2 sweet potatoes, peeled and cubed
2 cobs corn, roasted, kernels removed
1 small red onion, chopped
3 cloves garlic, large, chopped
½ cup cherry tomatoes, halved
salt & pepper
1 tbsp Balsamic vinegar
Preheat oven to 400ºF.
Shuck corn, wrap in foil and place in oven or on grill. Roasted until tender, cool and remove kernels. On a large baking sheet, place cubed sweet potato, onion and garlic, drizzle with about 2 tbsp olive oil. Bake 20 minutes or until tender. In a medium bowl, combined ingredients, toss with a little olive oil, balsamic vinegar and salt & pepper.
Sour-Apple Crumb Pie:
a twist on an old favorite
6 cups thinly sliced, peeled apples *(I like to use 2 Granny Smith, 2 Fuji, and 2 Gala apples)
¾ cup brown sugar
2 tbsp flour
1-cup raisins, soaked in hot water with 1-2 tbsp of brandy added to it. (let raisins soak while you’re peeling the apples)
½ cup fat free sour cream
½ cup sugar
½ cup flour
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground mace
¼ cup butter
1 store bought graham cracker pie shell
Combine apples, brown sugar, flour, raisins and sour cream. Toss to coat. Set aside.
Combine sugar, flour, and the spices. Cut in the butter till crumbly. Best done with a folk. Fill your 9-inch pie shell with apple mixture. Sprinkle crumb mixture atop. Cover pie with foil. Bake in a 375-degree oven for 30 minutes. Remove foil; bake for 30 minutes more or till topping is golden. Serve warm
- Note while peeling the apple I like to place them in a bowl of lemon water so they don’t discolor. When all are peeled, drain and continue as directed.