Recipes for a Happy Dad!

Next Sunday, June 21 is Father’s Day. We are featuring recipes this week for Dad. Hope you find something to please the “Dad” in your life.

If you have a recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Flat Iron/Flank Steak with Three Pepper Rub

1 T. smoked paprika

2 tsp. salt

1 tsp. brown sugar

2 tsp. chili powder

1 tsp. chipotle chile powder

1/2 tsp. ground black pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground cumin

2 lbs. flat iron steaks

Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.  Six servings.

Chicken Finger Sub with Cabbage Slaw 

1-1/2 lb. chicken tenders

1 (1-oz.) envelope dry Ranch dressing mix, divided

3 c. all-purpose flour

1 T. baking powder

Kosher salt and freshly ground black pepper

1-1/2 c. buttermilk

2 to 3 c. canola oil

1/4 c. plain Greek yogurt

3 T. whole-grain Dijon mustard

1 (16-oz.) Italian or French bread loaf

Cabbage and Snap Pea Slaw

Cabbage and Snap Pea Slaw

2 c. shredded cabbage

2 c. thinly sliced sugar snap peas

1 large carrot, grated

1/4 c. flat-leaf parsley, torn fresh

2 T. dill, chopped fresh

2 tsp. lemon zest

2 tsp. lemon juice

3 T. olive oil

Kosher salt and freshly ground black pepper

Set a wire rack over a baking sheet lined with paper towels. Toss chicken with 2 tablespoons dressing mix in a bowl. Whisk together flour, baking powder, 1 teaspoon each salt and pepper, and remaining dressing mix in a separate bowl. Pour buttermilk in a third bowl. Toss chicken pieces, 1 at a time, in flour mixture; dip in buttermilk, and toss again in flour mixture. Let coated chicken stand in flour mixture 10 minutes.

Heat 1-1/2 inches oil in a deep skillet or Dutch oven over medium-high heat to 360°F. Fry chicken in batches, turning occasionally, until golden brown and cooked through, 3 to 5 minutes. Transfer to prepared rack, and season with salt.

Stir together yogurt and mustard in a bowl. Season with salt and pepper. Split bread lengthwise and remove top portion of soft interior. Spread bottom of loaf with yogurt mixture. Top with chicken and Cabbage and Snap Pea Slaw; sandwich with top half of loaf. Slice just before serving.

Make the Cabbage and Snap Pea Slaw. Toss together shredded cabbage and sugar snap peas, carrot, dill, lemon zest, lemon juice, and olive oil in a bowl. Season with kosher salt and freshly ground black pepper. Let stand 5 minutes or until just wilted. Makes 8 servings.

Jumbo Bacon Avocado Horseradish Cheeseburgers

1 T. kosher salt

1/2 tsp. ground black pepper

1/2 tsp. seasoned salt

2 lbs. ground chuck

4 tsp. canola or olive oil

8 slices Monterey Jack cheese

1/4 c. butter, melted

4 Mexican telera rolls, split, or other favorite rolls

2 avocados, sliced into 1/4-inch wedges

8 small butter lettuce leaves

1 beefsteak tomato, cut into 4 thick slices

1/2 red onion, thinly sliced

12 strips cooked bacon

1/4 c. mayonnaise

2 T. creamed horseradish

Mix kosher salt, black pepper, and seasoned salt together in a small bowl to make seasoning mixture.

Shape ground chuck into four 6-inch patties that are 3/4-inch thick. Press your thumb into the center of each patty to make an indentation. Brush 1/2 teaspoon oil over each side. Sprinkle 1/2 teaspoon seasoning mixture over each side.

Place seasoned patties on a plate lined with waxed paper and freeze until firm, about 15 minutes.

If not using a gas grill, fill a barbeque starter chimney with lump charcoal and ignite in an outdoor briquette barbecue grill; heat until charcoal turns white. Spread charcoal evenly on lower grate. Add upper grate, cover grill, and let heat for 5 minutes. Lightly oil the grate.

Grill patties, covered, until browned, about 5 minutes. Flip and cook until second side is browned, about 4 minutes. Place 2 slices Monterey Jack cheese over each patty; cook until melted, about 1 minute. Transfer patties to a plate and tent with aluminum foil.

Brush 1 tablespoon melted butter over insides of each roll. Place roll halves buttered-side down on the grill; toast until golden, 30 seconds to 1 minute. Transfer to a flat work surface.

Top the bottom half of each roll with 1/4 of the avocados, 2 lettuce leaves, 1 tomato slice, 1/4 of the red onion slices, and 3 slices of bacon.

Whisk mayonnaise and horseradish together in a bowl until smooth. Spread a thin layer of mayonnaise mixture on each burger patty and place over bacon slices. Cover with top halves of rolls. Serves 4.

Spiced-Up Grilled Tater Wedges

4 small baking potatoes, scrubbed

1/2 tsp. paprika

1/8 tsp. cayenne pepper

1/8 tsp. mustard powder

1/8 tsp.granulated garlic

1/8 tsp. ground black pepper

1/8 tsp. celery salt

1/8 tsp. ground cumin

1/2 tsp. dried parsley

Vegetable oil cooking spray

1/2 c. sour cream

Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes are almost done but still firm, about 15 minutes. Drain and cool.

In a cup or small bowl, mix together the paprika, cayenne pepper, mustard powder, garlic, black pepper, celery salt, cumin and parsley. Set aside.

When the potatoes are cooled, slice them lengthwise into wedges. Place them skin side down on a plate. Coat with cooking spray and sprinkle the seasoning evenly over them. Cover and let stand for 1 hour.

Preheat an outdoor grill for medium heat.

Grill potato wedges until browned and hot, turning occasionally to avoid burning. Serve with sour cream. 4 servings.

Meyer Lemon Meringue Pie

1 (14.1 oz.) package refrigerated piecrusts

1-1/4 c. sugar, divided

1 T. cornstarch

2 large eggs, plus 4 large egg yolks and 3 large egg whites

2 T. Meyer Lemon zest (more floral and even subtly spicy depth to it) or regular lemon zest, plus 3/4 c. lemon juice

6 T. cold unsalted butter, cut into pieces

1/8 tsp. Kosher salt

1/2 tsp. pure vanilla extract

1 (7 oz.) jar marshmallow creme

Preheat oven to 400°F. Unroll 1 pie crust and lightly brush with water. Top with remaining pie crust and roll to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, fold edges under, and crimp. Prick bottom with fork. Line piecrust with parchment paper; fill with dried beans or pie weights. Bake until edges are set, 13 to 15 minutes. Remove weights and parchment paper, and bake until golden brown, 8 to 10 minutes. Cool completely.

Whisk together 1 cup sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth. Transfer to crust and smooth top.

Beat egg whites and salt on medium speed with an electric mixer until foamy, 1 to 2 minutes. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 1 to 2 minutes. Beat in vanilla. Beat in marshmallow creme, in four batches, until smooth, about 1 minute. Spread over pie.

Bake until meringue is lightly browned, 7 to 9 minutes. Cool completely on a wire rack. Chill, if desired. 8 servings.

Zucchini Chocolate Banana Nut Milkshake

1 c. grated zucchini, frozen

2 large ripe bananas, peeled and frozen

2 T. cocoa powder

1/4 c. chopped peanuts

1/2 c. sugar

1 c. half and half

Blend the zucchini, bananas, cocoa powder, peanuts, sugar, and half and half in a food processor until smooth, thick, and creamy. 4 servings.

Quote of the Week:

“The red and white and starry blue is freedom’s shield and hope.” 

~ John Philip Sousa