What is a good recipe to make on father's day?

Answer 1

FATHER'S DAY BARBECUE
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Chunky Clam and Bacon Dip
with Pita Toasts

Note: For a more colorful presentation of this dip, reserve some bacon, bell pepper, green onions, and basil for garnish.

1/4 pound bacon (about 8 slices), chopped
two 6-1/2-ounce cans minced clams
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 green onions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon, or to taste
3/4 teaspoon Worcestershire sauce
Hot pepper sauce, to taste
Pita Toasts (recipe follows) or potato chips

In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain. In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Serve dip with toasts or chips. Makesabout 2 cups.


Pita Toasts

four 6-inch pita loaves
about 1/4 cup olive oil
coarse kosher salt

Preheat oven to 375°. Halve pitas horizontally to form 8 rounds and lightly brush rough sides with oil. Season pitas with salt and cut each round into 6 wedges. Arrange wedges in one layer on 2 baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking, 10 to 15 minutes, or until golden and crisp. Cool toasts. Makes 48 toasts.


Grilled Porterhouse Steaks

Note: These colorful peppercorns aren't just decorative: They add a robust flavor to steaks as well as to thick-cut chops or cuts of meat suitable for roasting. These can be found in bottles in many supermarkets.

three 1-1/2-inch thick porterhouse steaks (each about 2 to 2-1/2 pounds)
3 tablespoons mixed whole peppercorns
1-1/2 teaspoons coarse kosher salt

Prepare grill. Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130° for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from the heat.) Transfer steaks to a platter and let stand 10 minutes. Serve steaks sliced. Serves 6.


Mixed Olive Relish

2 cups mixed brine-cured black and green olives
1/2 cup drained pimiento-stuffed green olives
1/3 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained capers, chopped
1/4 cup finely chopped fresh Italian parsley leaves

Working with several brine-cured olives at a time and using the flat side of a large heavy knife, press olives to crush them and remove pits. Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Makes about 2 cups.


Skillet-Crusted Potatoes

Note: These potatoes are at their best when browned just before serving, in this case while the grilled steaks are standing.

2-1/2 pounds small boiling potatoes
3 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves

In a large saucepan cover potatoes with salted cold water by 1 inch and simmer potatoes 10 to 15 minutes, or until just tender. drain potatoes in a colander and cool. Halve potatoes crosswise. In a 10- to 12-inch nonstickskillet heat 1-1/2 tablespoons oil with 1/2 tablespoon thyme and salt to taste over moderately high heat until hot but not smoking and add half of potatoes, cut side down. Cook potatoes, without stirring, until cut sides are golden and
crusty, about 5 minutes, and toss potatoes, shaking skillet, to coat with oil. Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and thyme in same manner. Serves 6.


Arugula Salad with Garlic
Balsamic Vinaigrette

2 cloves garlic, or to taste
1/4 teaspoon salt
1 tablespoon minced shallot
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
3 bunches arugula (about 1 pound total)
1 pint cherry tomatoes, halved
1 carrot, shredded
salt and freshly ground pepper, to taste

Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and and add oil in a stream, whisking until emulsified. Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot. Just before serving drizzle vinaigrette over salad and toss with salt and pepper to taste.


Fallen Chocolate Cake Squares
with Butterscotch Sauce

9 ounces bittersweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
3/4 cup sugar
5 large eggs, separated
3 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/4 teaspoon salt
coffee or vanilla ice cream, preferably super-premium
Butterscotch Sauce (recipe follows)
whipped cream, optional

Preheat oven to 350°. Butter and flour a 9-inch square baking pan, knocking out excess flour. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally, until smooth. Remove bowl from heat and whisk 1/3 cup sugar into chocolate mixture. Add yolks 1 at a time, whisking well after each addition, and whisk in flour, cocoa
powder, vanilla, and salt. In a bowl beat whites until they hold soft peaks and gradually add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into baking pan, spreading evenly, and bake in middle of oven 40 to 45 minutes, or until a
tester comes out with moist crumbs adhering. Cool cake in pan on a rack.(Cake will sink as it cools and top crust will crack.) Cut cake into 9 squares (crust will shatter) and serve with ice cream, sauce, and whipped cream. Serves 6 generously.


Butterscotch Sauce

1 cup sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
1 teaspoon cider vinegar
1/2 cup heavy cream
2 teaspoons vanilla

In a 1-1/2 quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel. Remove pan
from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted. Add cream and vanilla and simmer, stirring 1 minute (sauce will be a golden brown). Cool sauce to room temperature (sauce will thicken as it cools). Makes about 1-1/2 cups.

Answer 2

I'll take a nice cut of meat; Fillet, NY Strip, heck even a tri tip, grilled over high heat with salt, pepper and garlic. Grill it until medium rare and let stand for 10 minutes. Garlic mashed tater on the side and some slightly steamed asparagus and we are in business. Oh, and cold beer, keep em coming.

Answer 3

HONEY BBQ CHICKEN

2 tbsp. honey
1 bottle bbq sauce
3 tbsp. brown sugar
dash of chili powder
1 pkg. boneless/skinless chicken

Cut chicken into strips, and put in a baking dish. In a large bowl, mix all ingredients together. Pour over chicken, cover with foil, and place in refrigerator for at leaast 1 hour.
Bake in oven at 375" for about 45 minutes.

Answer 4

Fathers day is a while away! Are you planning ahead, well I am not really a cook ... usually meal out is close to my like

Answer 5

Ribs on the grill.

Answer 6

You can't go wrong with meat.

Especially slow-cooked barbeque.

Answer 7

yeah I'd have to agree a bbq would be nice

Answer 8

go to allrecipes.com