Remember the old saying, the fastest way to a man’s heart is his stomach? Well, just because you have him now and he’s the father of your children or even your dad, shouldn’t stop you from keeping him filled with great food. If you’re searching for the perfect Father’s Day meal, we’ve got you covered. From the main dish to the sides and even dessert, here’s the ultimate Father’s Day meal:
For the man who loves his meat:
Steak & Portebello With Homemade Steaksauce
Cooking Time: 35 minutes
1 onion, chopped
1 large clove garlic, smashed and peeled
1/4 cup raisins
1/2 teaspoon ground allspice
1/2 cup ketchup
1/2 cup Worcestershire sauce
3 1-inch-thick T-bone steaks (about 4 1/2 pounds total)
4 portobello mushroom caps
Salt and pepper
In a small saucepan, combine the onion, garlic, raisins and allspice. Stir in 1/2 cup water and simmer over low heat until the onion is softened and the liquid is reduced to a few tablespoons, about 15 minutes. Using a food processor, puree the mixture. Return to the saucepan; stir in the ketchup and Worcestershire sauce and simmer over low heat for five minutes.
Preheat the grill to medium. Rub the steaks and the mushroom caps with olive oil; season with salt and pepper. Grill the steaks, turning once, for about 15 minutes for medium-rare. Meanwhile, add the mushroom caps and grill, turning once, for 7 minutes. Slice the mushrooms; serve with the steak and steak sauce.
For the “breast man”:
Sweet Tea Brined Fried Chicken
Cook Time: 25 minutes
For the Brined Chicken:
4 cups sweetened tea
1/2 cup kosher salt
1 lemon, halved
1 4 1/2- to 5-pound chicken, cut into 10 pieces.
For the Syrup:
2 cups sweetened tea
1/2 cup sugar
Grated zest of 2 lemons
1/2 cup fresh lemon juice
3 or 4 sprigs fresh thyme, leaves stripped and gently chopped
For the Coating:
Peanut or vegetable oil
2 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
Make the brine. In a large bowl, whisk together 2 cups water, the tea and salt until the salt dissolves. Squeeze the lemon halves into the pot then add them and the chicken pieces to the pot, submerge and soak for 2 hours at room temperature.
Make the syrup. In a medium pan over medium heat, combine the tea, sugar, lemon zest, and lemon juice. Simmer until reduced and thickened like syrup. Taste and add a pinch of salt. Stir in the thyme.
In a large sheet pan (greased), pre-heat oven until 325° F. In a large bowl, whisk together the eggs, cayenne, a pinch of salt and a few grinds of pepper. Drain the chicken from the brine and pat dry. Dust the chicken in the flour and shake off excess. Dip each piece in the egg, then back in the flour to coat. Set on a wire rack to let the coating sink in for 15 minutes.
Lay one inch apart and bake for 20-25 minutes, turning once, depending on the size of the piece. For extra crispy-ness, turn oven up to 450 and bake for additional 5 minutes. Set on a paper towel-lined plate and drizzle syrup on chicken before serving.
Next up is the Side Dish For Dad (click next page):