Father's Day

Roasted Lemony Brussels Sprouts

fullsizeoutput_82dd.jpeg

My husband once told me that if I ever made Brussels Sprouts for dinner he would want a divorce.

So, none of that particular vegetable for at least 10-12 years into the marriage.

Then I got an assignment from a food editor at the paper I wrote for, to do an article on --- Brussels Sprouts. I made several recipes.

We hate food waste at our house, so Ed tried them all.

Surprise! He loved them all.

It's been a Brussels Sprouts bonanza ever since. Turns out this is one of his favorite vegetables.

So I am making this for Father's Day.

 

Roasted Lemony Brussels Sprouts

  • 1 pound Brussels sprouts
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 medium cloves garlic, finely chopped
  • 2 teaspoons finely grated fresh lemon peel
  • salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the Brussels sprouts in half (or smaller, depending on size) and wash under cold water. Drain and place the Brussels sprouts on the parchment paper. In a small bowl, mix the lemon juice, olive oil, garlic and lemon peel and pour over the vegetable. Toss the Brussels sprouts to coat all of them. Sprinkle with salt and pepper. Roast for about 15-18 minutes, turning the sprouts once or twice during roasting, or until tender and lightly golden brown.

Make 4-6 servings

Beet Salad with Peas

When everyone in a family likes the same thing to eat, you make that something right?  
  Our family is no different than everyone else’s. Some eat meat, some don’t. A few hate turkey or have had enough of it (turkey is one of my go-to meals). Ditto chicken. One person is carb-free, another one doesn’t like green vegetables, this one is allergic to nuts, that one can’t digest lettuce.  
  Got it?  
  That’s why I am making beet salad on Father’s Day. It’s a family favorite. So everyone will pick and choose from the other stuff but all will eat some of this. I make all sorts of versions of beet salad, depending on what else I am serving. This one has peas, added for variety.  
     
 Beet Salad with Peas 
  1 bunch medium beets  
  2 scallions, chopped  
  1 cup thawed frozen peas (or blanched fresh peas)  
  2 tablespoons olive oil  
  2 tablespoons white wine vinegar  
  salt and freshly ground black pepper to taste  
  Preheat the oven to 450 degrees. Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender. Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. Add the scallions and peas and toss the ingredients. Pour in the olive oil and wine vinegar and season to taste with salt and pepper. Let rest for 10-15 minutes before serving. Makes 4-6 servings  
   

When everyone in a family likes the same thing to eat, you make that something right?

Our family is no different than everyone else’s. Some eat meat, some don’t. A few hate turkey or have had enough of it (turkey is one of my go-to meals). Ditto chicken. One person is carb-free, another one doesn’t like green vegetables, this one is allergic to nuts, that one can’t digest lettuce.

Got it?

That’s why I am making beet salad on Father’s Day. It’s a family favorite. So everyone will pick and choose from the other stuff but all will eat some of this. I make all sorts of versions of beet salad, depending on what else I am serving. This one has peas, added for variety.


Beet Salad with Peas

1 bunch medium beets

2 scallions, chopped

1 cup thawed frozen peas (or blanched fresh peas)

2 tablespoons olive oil

2 tablespoons white wine vinegar

salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees. Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender. Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. Add the scallions and peas and toss the ingredients. Pour in the olive oil and wine vinegar and season to taste with salt and pepper. Let rest for 10-15 minutes before serving. Makes 4-6 servings

 

Roasted Corn, Avocado and Tomato Relish

I remember thinking that “relish” meant chopped up green stuff in the glass jar that my Mom stored in the refrigerator door. That my Dad always put on his hamburgers (along with the ketchup and tomato). 
 I once tried this kind of relish and wondered why a smart man like my Dad would actually eat that stuff, which burned my tongue and tasted both too sweet and too sour at the same time, if that’s possible. 
 That is relish, of course. Pickle relish. But long into my cooking career that I learned relish can mean just about any chopped up combo of fruits and/or vegetables that you use as a condiment to enhance a “main dish” liked grilled meat or fish or even a veggie burger. It doesn’t have to be pickle relish. 
 A few days ago I grilled too many ears of corn and didn’t want to waste the kernels, so I mixed them into a relish that I served with grilled chicken breasts, but would go with most entrees I think. 
 So, if you’re grilling on Father’s Day, try this not-pickle relish with whatever you’ve got going on the barbie. Or anything else you might be cooking, grill or not. 
 P.S. I left the red bell pepper out this time because I didn’t have one and I didn’t feel like shopping. It’s okay to do that! 
 Roasted Corn, Avocado and Tomato Relish 
  2 ears corn on the cob (about one cup corn kernels)  
  2 tablespoons olive oil  
  2 medium scallions, chopped  
  1/2 bell pepper, deseeded and chopped  
  1 serrano chili pepper, deseeded and chopped  
  1 cup halved grape tomatoes  
  1 avocado  
  2 tablespoons chopped fresh cilantro  
  2 tablespoons chopped fresh parsley  
  3 tablespoons lime juice  
  salt to taste  
     
  Preheat the outdoor grill. Remove the thick outer leaves of the corn husks. Soak the ears in cold water for 15 minutes. Drain the ears and pull back the remaining thin leaves of the husk so you can remove and discard the silky threads. Brush the surface of the corn kernels with a film of olive oil and put the thin leaves back in place. Grill the ears over medium heat, turning the ears occasionally, for about 15 minutes or until crispy and tender. Let cool. Remove the kernels from the cobs and place the kernels into a bowl. Add the scallions, bell pepper, serrano pepper and tomatoes and toss the ingredients. Peel the avocado and cut the flesh into pieces. Add to the bowl and toss. Sprinkle with the cilantro, parsley, lime juice and remaining olive oil. Toss ingredients and let rest for 10-15 minutes before serving. Taste for seasoning and add salt to taste. Let rest for 10-15 minutes before serving. Makes 4 servings  
     
   

I remember thinking that “relish” meant chopped up green stuff in the glass jar that my Mom stored in the refrigerator door. That my Dad always put on his hamburgers (along with the ketchup and tomato).

I once tried this kind of relish and wondered why a smart man like my Dad would actually eat that stuff, which burned my tongue and tasted both too sweet and too sour at the same time, if that’s possible.

That is relish, of course. Pickle relish. But long into my cooking career that I learned relish can mean just about any chopped up combo of fruits and/or vegetables that you use as a condiment to enhance a “main dish” liked grilled meat or fish or even a veggie burger. It doesn’t have to be pickle relish.

A few days ago I grilled too many ears of corn and didn’t want to waste the kernels, so I mixed them into a relish that I served with grilled chicken breasts, but would go with most entrees I think.

So, if you’re grilling on Father’s Day, try this not-pickle relish with whatever you’ve got going on the barbie. Or anything else you might be cooking, grill or not.

P.S. I left the red bell pepper out this time because I didn’t have one and I didn’t feel like shopping. It’s okay to do that!

Roasted Corn, Avocado and Tomato Relish

2 ears corn on the cob (about one cup corn kernels)

2 tablespoons olive oil

2 medium scallions, chopped

1/2 bell pepper, deseeded and chopped

1 serrano chili pepper, deseeded and chopped

1 cup halved grape tomatoes

1 avocado

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

3 tablespoons lime juice

salt to taste

 

Preheat the outdoor grill. Remove the thick outer leaves of the corn husks. Soak the ears in cold water for 15 minutes. Drain the ears and pull back the remaining thin leaves of the husk so you can remove and discard the silky threads. Brush the surface of the corn kernels with a film of olive oil and put the thin leaves back in place. Grill the ears over medium heat, turning the ears occasionally, for about 15 minutes or until crispy and tender. Let cool. Remove the kernels from the cobs and place the kernels into a bowl. Add the scallions, bell pepper, serrano pepper and tomatoes and toss the ingredients. Peel the avocado and cut the flesh into pieces. Add to the bowl and toss. Sprinkle with the cilantro, parsley, lime juice and remaining olive oil. Toss ingredients and let rest for 10-15 minutes before serving. Taste for seasoning and add salt to taste. Let rest for 10-15 minutes before serving. Makes 4 servings

 

 

Grilled “Korean Style” Chicken

fullsizeoutput_848b.jpeg

Barbecue for Father’s Day: Ribs and Chicken

For years and years on Father’s Day our family, my brothers, parents and I, went to an extended family barbecue (called a “cookout”) at my Aunt Min’s house. All the cousins were there so it was a generally raucous event. My Uncle Herb made hot dogs and hamburgers.

I didn’t like it. I wanted to be with my father and and not everyone else’s. It wasn’t as if we never saw the cousins. There were always plenty of other occasions during the year.

Besides, I wanted my Mom’s delicious food. Uncle Herb was a nice guy and all but he tended to overcook everything so the hot dogs were shriveled and the burgers were like hardened play dough.

So one year I got really brave and told my mother I didn’t want to go.

Wow — she agreed! It was like a miracle. She loved the family thing (it was her family, not my Dad’s) so I was really surprised. Maybe she was looking for an excuse not to go? Maybe all the little, noisy kids were too much for her? Maybe the traffic was a hassle?

In any event, after that our family went solo with our own cookout and that’s the tradition I follow with my own children. It’s raucous enough just with us! 

We change the menu from year to year, but it’s always something on the grill plus a few veggie and grain salads and maybe potato salad.

I just bought some beautiful beef ribs for Sunday. And some boneless, skinless chicken breasts. Here’s the recipe I’m going to use (it’s for the chicken, but you can use the same marinade for the beef ribs).

Grilled “Korean Style” Chicken

  • 1/3 cup soy sauce
  • 1/4 cup agave or honey
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seed oil
  • 2 large cloves garlic, finely chopped
  • 2 thick scallions, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • freshly ground black pepper to taste
  • 4 large skinless and boneless chicken breast halves
  • 1 tablespoon toasted sesame seeds, optional

Combine the soy sauce, agave, brown sugar, vegetable oil, sesame seed oil, garlic, scallions, ginger and black pepper in a dish large enough to hold the chicken breasts. Mix the ingredients well. Immerse the chicken and turn them a few times to coat all surfaces. Marinate for 2-3 hours, turning the meat from time to time. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill the breasts, brushing occasionally with the marinade, for about 8 minutes, turning once or twice, or until the breasts are cooked through. Sprinkle with the sesame seeds if desired. Makes 4 servings 

 

Tagged: Father's DayGrilled ChickenKorean Barbecue Sauce

The Right Recipe for Fatherhood

My Dad was a terrific man.  Not stereotypical for girls of my generation. He worked hard all right and long hours, but he wasn’t one of those there-but-absent fathers that most of my friends talked about. He bathed us kids, changed diapers, fed us and went to PTA meetings where he was the only man in the room, including the teachers. He hugged and said “I love you.” I know this sounds like “so-what” today, when fathers are expected to be …. well …. fathers. But it was a rare thing then.

He was also a really bad cook with absolutely no instinct for ingredients, timing or method. Best example: oversized meatballs made with meat only, no seasonings, topped with tomato paste and broiled to a crisp. That may have been the worst dinner ever.

I mean no disrespect. It’s just that cooking was not his forte.

When Father’s Day comes around I find I miss my Dad terribly. Miss the hugs. Miss the “I love you”s. Miss his presence. He didn’t have to be a good cook. He had the right recipe for fatherhood.

He did love a thick steak. Finnan Haddie. Shredded wheat. Wheatena.

One of his favorite foods was Roasted chicken wings. He really loved the wings but he knew his kids (me especially) loved the wings too so he always gave them to us. He once said he liked the breast and wings but learned to eat thighs and drumsticks after he had kids.

None of us ever said “here Dad, you can have the wing this time.”

Kids don’t do that.

But if he were around today I would make a roast chicken and gladly give him both wings.

Roast Chicken with Fresh Herbs 

1 roasting chicken, 4-7 pounds

2 tablespoons olive oil

1 tablespoon chopped fresh parsley

2 teaspoon chopped fresh chives

2 teaspoons fresh rosemary leaves, coarsely chopped

1 teaspoon fresh thyme leaves

2 tablespoons white wine or chicken stock

1 teaspoon Dijon mustard

salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Remove any pinfeathers and excess fat from the chicken. Remove the package of giblets inside the cavity (roast with the chicken or use for stock (except the liver)). Rinse and dry the chicken. Combine the olive oil, parsley, chives, rosemary, thyme, wine and Dijon mustard in a bowl. Mix ingredients thoroughly. Place the chicken breast side down on a rack inside a roasting pan. Brush half the mixture over the chicken back. Sprinkle with salt and pepper to taste. Place the chicken in the oven and reduce the oven heat to 350 degrees. Roast for 50-60 minutes, basting once after the first 30 minutes. Turn chicken over so it is breast side up. Brush with the remaining herb mixture and sprinkle to taste with salt and pepper. Roast for another 45-60 minutes, basting 2 or 3 times, or until the juices run clear and a meat thermometer inserted into the thickest part of the breast reads 160 degrees (or, inserted into the thigh, reads 165 degrees). Remove the chicken to a carving board and let rest for 15 minutes before carving. Makes 6 servings