Fathers Day Menus

I didnt see a thread dedicated to this holiday, I think traditionally a grilling/bbq event. Lets see what folks are making for dad, or in my case dad is making himself

I decided earlier this week that fathers Day dinner was going to need to cover 2 meals just so I could make everything I wanted & to use everything that looked good on multiple visits to Brookhaven, and Ultra Foods this week.

Night #1:
- Marinated N.Y. strip steaks on the weber kettle
- brined, then grilled shrimp
- sauteed mushrooms
- red potatoes cooked on the grill in foil(with garlic rosemary and olive oil)
- basic salad(red leaf lettuce, carrot, onion, cucumber

Night # 2:
- grilled chicken wings with my Korean bbq sauce
- avocado and shrimp salad with mango dressing
- grilled flat iron steak for tacos(onion, cilantro and salsa only)
- chili de arbol salsa and chips
- white rice
- refried beans
- grilled corn on the cob Mexican style

Started the prep last night getting the strips in a marinade, and preparing the chili de arbol salsa

salsa recipe:

12 tomatillos
8 dried chili de arbol
1 clove garlic
1/2 onion
1/2 bunch cilantro
olive oil
pinch of salt

tossed the tomatillos in a pot and covered with water, sauteed the chilis quickly to realease some of their oil, and tossed the chilis and the oil in the pot with the tomatillos. Brought this to a boil, and cooked for about 20 minutes til the tomatillos were soft. I tossed the sliced 1/2 onion, one clove of garlic, cilantro, tomatillos, chilis, and about 1/2 cup of the cooking water in the food processor. Ran the processor, and it was done. Nice heat, great flavor, nice consistancy. Made this a couple days ahead to get the flavors together, and for snacking

ingredients:




tomatillos and peppers in the pot:




hot out of the food processor:



More pics to follow as I continue cooking and prepping, thanks for looking.

Don't know if you've done this before and just wanted to try something different but I usually roast the tomatillos in the over with a bit of olive oil..mmmmm....adds a great smoky flavor.

boudreaulicious wrote:
Don't know if you've done this before and just wanted to try something different but I usually roast the tomatillos in the over with a bit of olive oil..mmmmm....adds a great smoky flavor.

I have, I also enjoy tossing the tomatillos, onion, peppers and garlic in the smoker for a while. I liked the idea of this one because the cooking liquid becomes part of the salsa. i just tried some, and it thickened up a bit, and the flavors really came together.

Just finished my mango dressing(mango, rice vinegar, 4 small habaneros seeded & minced, lime juice, oil, dijon mustard, lime zest, & cilantro). Made a real nice vinegrette, sweet a little backend heat. Should be great tomorow.

ingredients (habaneros & cilantro not pictured):






Also cooking off my shrimp today for the salad(boiling liquid is 12 cups water, 2 Pride and Joy, 2 habaneros, 1 onion slice, 2 tbsp ginger, 1 bay leaf, 2 tbsp kosher salt, 1 lemon juiced. Should be interesting.

I let the above mix come to a boil, then I let it simmer for 15 minutes. added the shrimp, and cooked them for 3 minutes. they are in the fridge now cooling down. Taste... perfect, lots of shrimp taste, a little beer, and little citrus, and a little heat from the habaneros.



tasting the dressing and these shrimp i am betting that salad with the avocado and red onion is going to be awesome.

great meal # 1 to celebrate Fathers day weekend:

potatoes going in the foil:



chimney starter going, Weber family(mine and loaner at the ready):




finished brined shrimp:



finished potatoes:



my plate(steak, red potatoes, sauteed shrooms, grilled camarones):



black and blue marinated steak(center was still cold, marinade with citrus par-cooked this steak that spent all of 6 minutes on the Weber):



great meal start to finish.

awesome dinner. Glad I prepped a few things ahead of time, flavors really came together. Biggest hits.. avocado and shrimp salad with mango habanero dressing(great with the steamed rice. and the Mexican corn on the cob.. surprisingly great..

my chili de arbol salsa:



flat iron steak, habaneros, and onions on the kettle:



finished flat iron, perfect temp imho:



avacado & shrimp salad with mango habanero vinagrette:



Mexican corn on the cob:



my plate:



threads a one man show I guess..

its all good, thanks for checking out my 2 day feast.

Jim-

Fantastic looking stuff. Thanks for sharing. My dad's no longer in this world, but he would approve of your spread.

Cheers!

-Mary

The GP wrote:Jim-

Fantastic looking stuff. Thanks for sharing. My dad's no longer in this world, but he would approve of your spread.

Cheers!

-Mary

thanks mary, I had alot of fun coming up with the menus, and trying some new items.

craving some more of that Mexican corn on the cob right now.

Happy Belated Fathers Day Jim! Your spread looked great! I did some chicken thighs marinated in some of the Mojo with pineapple juice, as well as some country style pork ribs in the marinade as well. Some Bari foods Barese sausages all on the grill. I got the new Steven Raichlen planet bbq book from the family and it looks like I will have a lot of recipes to tackle this summer! Thanks,
Danny

jhawk1 wrote:Happy Belated Fathers Day Jim! Your spread looked great! I did some chicken thighs marinated in some of the Mojo with pineapple juice, as well as some country style pork ribs in the marinade as well. Some Bari foods Barese sausages all on the grill. I got the new Steven Raichlen planet bbq book from the family and it looks like I will have a lot of recipes to tackle this summer! Thanks,
Danny

thanks Happy Fathers day to you as well.

nice danny, I like that botlled mojo. & I bet the pork, chicken & sausage was great.

Nice score on the S. Raichlan book as well.

Plate of G Wiv buttermilk brined wings, then tossed in a little simmered hot sauce, butter, soy, cranapple, black pepper, couple shots of Tabasco and brown sugar. Love this combo.

Father's Day menu consisted of skirt steak tacos with lime, cilantro, onion, tomato, queso fresco and salsa from Fresh Farms. Sides included fried beans and rice and lemonade with fresh mint. Dessert was old school sugar cones with vanilla gelato.

One of the hub's favorite things (steak tacos) and it was a great night to chill on the patio with the kids.