Fabulous Father's Day Delights
Father’s Day is coming up, and in many homes, it’s a grilling holiday.
Typically, the menu includes all of dad’s favorite foods, and those always seem to include the grill (and of course, dad doing the grilling)!
Try a few new ideas and see if you can provide dad a new favorite! AND... maybe give dad the day off (including the grilling)!
Bacon and Egg Doughnuts
Prep Time: 25 min.
Cook Time: 7 min.
Additional Time: 1 hr.
Total Time: 1 hr. 32 min.
Servings: 6
1 C. plus 2 T. cold water
1/2 C. butter
2 T. white sugar
1/4 tsp. salt
1/8 tsp. freshly grated nutmeg
1 C. all-purpose flour
1/2 tsp. vanilla extract
4 lg. eggs
12 strips bacon, sliced crosswise into 1/2-inch pieces
vegetable oil for deep frying
1/4 C. maple syrup, for serving
1/4 tsp. salt
Pour 1 C. plus 2 T. cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 min. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 min.
Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 min. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.
Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 min. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.
Heat oil in a deep-fryer or large saucepan to 350°F.
Remove dough from refrigerator and stir in bacon pieces.
Drop dough by scoopfuls (about 2 T.) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 min. Transfer to paper toweled-lined plate to drain slightly.
Serve hot, drizzled with maple syrup and topped with bacon pieces.
Grilled Brats w/Sriracha Mayo
Prep: 10 min.
Cook: 10 min.
Servings: 4
1/2 C. mayonnaise
1/3 C. minced roasted sweet red peppers
3 T. Sriracha chili sauce
1 tsp. hot pepper sauce
4 fully cooked bratwurst links
4 brat buns or hot dog buns
1/2 C. dill pickle relish
1/2 C. finely chopped red onion
Ketchup, optional
Mix first 4 ingredients. Grill bratwursts, covered, over medium-low heat until browned and heated through, 7-10 min., turning occasionally. Serve in buns with mayonnaise mixture, relish, onion and, if desired, ketchup.
Grilled Salmon w/ Bacon & Corn Relish
Prep Time: 20 min.
Cook Time: 25 min.
Total Time: 45 min.
Servings: 2
6 strips bacon, cut crosswise into ½-inch pieces
2 ears white corn
1/4 C. chopped green onions (white and light green parts), green tops chopped and reserved
1/4 C. diced red bell pepper
1 T. rice wine vinegar, or more to taste
2 tsp. olive oil
2 pinches cayenne pepper, or to taste, divided
salt and ground black pepper to taste
2 (8 oz.) center-cut boneless salmon fillets
1/2 tsp. vegetable oil
1 C. fresh spinach leaves (Optional)
Preheat an outdoor grill for high heat and lightly oil the grate.
Cook bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, 8 to 10 min.
Meanwhile, cut kernels from cobs into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to release the juices.
Add 1/4 C. green onions (white and light green parts) and red bell pepper to bacon; cook and stir until vegetables just become tender, about 2 min. Stir in corn; cook until warmed through. Season with rice wine vinegar, olive oil, a few chopped dark green onion tops, 1 pinch cayenne pepper, salt, and black pepper. Remove from heat.
Coat both sides salmon fillets with vegetable oil; season with remaining 1 pinch cayenne pepper, salt, and black pepper.
Cook on the preheated grill until good grill marks appear, fillets flake easily with a fork, and salmon is still slightly pink in the center, about 5 min. per side. Cracks in salmon flesh as you cook the fillets allows you to see doneness in the middle.
Divide spinach leaves between two plates; top each with a salmon fillet and 1/2 bacon relish. Garnish with a few green onion tops.
Grilled German Potato Salad
Prep Time: 10 min.
Cook Time: 30 min.
Additional Time: 5 min.
Total Time: 45 min.
Servings: 8
2-1/2 lbs. Yukon Gold potatoes
Dressing:
1/2 lb. bacon, sliced
1 C. diced yellow onion
1/2 C. white wine vinegar
2 T. white sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 pinch cayenne pepper, or to taste
1/4 C. freshly chopped Italian parsley
Preheat an outdoor grill to 375°F and lightly oil the grate.
Arrange potatoes on grill grate; grill, flipping occasionally, until barely just tender when poked with a skewer, about 15 min. Let sit until cool enough to handle.
Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 min. Remove half the bacon with a slotted spoon; drain on paper towels and reserve for topping. Add onion to remaining bacon in the skillet; cook until translucent, about 5 min. more.
Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
Stir vinegar, sugar, salt, black pepper, and cayenne into bacon-onion mixture. Increase heat to medium-high; bring to a boil. Stir and remove dressing from heat.
Pour dressing over potatoes; toss to combine. Let sit for 5 min. Stir again; add parsley and top with reserved bacon. Enjoy warm.
Grilled Corn w/ Chipotle-Lime Butter
Prep: 5 min.
Cook: 25 min.
Servings: 8
8 lg. ears sweet corn in husks
1/2 C. butter, softened
1-1/2 tsp. grated lime zest
1 tsp. minced fresh cilantro
1/2 tsp. salt
1/2 tsp. ground chipotle pepper
Coarse sea salt, optional
In a large stockpot, cover corn with cold water. Soak 30 min.; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 min.
Meanwhile, combine next 5 ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn. If desired, sprinkle with coarse sea salt.
Classic Strawberry Shortcake
Prep Time: 15 min.
Cook Time: 15 min.
Additional Time: 1 hr.
Total Time: 1 hr. 30 min.
Servings: 8
1/4 C. unsalted butter
2 C. self-rising flour
1/4 C. white sugar, plus more for topping
1/2 C. milk
1/4 C. heavy whipping cream, plus more for brushing
4 pts. fresh strawberries, hulled and quartered
1/2 C. white sugar
3/4 C. heavy whipping cream
1 T. white sugar
3 drops vanilla extract
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 min. Remove from heat.
Whisk self-rising flour and 1/4 C. white sugar together in a bowl. Add milk, 1/4 C. cream, and toasted butter; mix just until combined.
Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.
Bake in the preheated oven until golden brown, 15 to 18 min. Transfer shortcakes to a rack to cool completely.
Sprinkle sliced strawberries with 1/4 C. sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
Beat 3/4 C. cream, 1 T. sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.
Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.
Ultimate Berry Crumble
Prep Time: 15 min.
Cook Time: 40 min.
Additional Time: 30 min.
Total Time: 1 hr. 25 min.
Servings: 8
Crumble:
2 C. all-purpose flour
3/4 C. white sugar
3/4 tsp. baking powder
1/4 tsp. fine salt
3/4 C. frozen unsalted butter
2 lg. egg yolks
1-1/2 tsp. vanilla extract
1 tsp. apple cider vinegar, or as needed
Fruit Filling:
1 C. blueberries
1 C. raspberries
1 C. blackberries
1/3 C. white sugar
2 tsp. cornstarch
2 tsp. fresh lemon juice
1 tsp. lemon zest
1 pinch cayenne pepper
Gather the ingredients. Preheat the oven to 375°F.
Crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.
Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 tsp. vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.
Filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.
Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.
Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 min. Let cool to room temperature before serving, about 30 min.
Quote of the Week:
“The American flag is the symbol of our freedom, national pride, and history.”
~ Mike Fitzpatrick
