Fathers Day 2015 Menu

Fathers Day 2015 Menu

            Skirt Steak Alton Brown
            Pickled Cherry Relish
            Warm Potato Salad
            Steamed Asparagus
            Baked Zucchini
            Rachel’s Jello/Pretzel Salad
            Buttermilk Shortcake with Basil/Strawberries

Skirt Steak Alton Brown
Sprinkle kosher salt on both sides of skirt steak and leave at room temp for 60 min.
Meanwhile prepare a bed of real wood charcoal (not briquettes) without lighter fluid or other accelerator.
Place steak on coals for 40 seconds per side for thin steaks and 60 seconds per side for thicker steaks.
Wrap in foil and rest for 15 min.
Slice against the grain and pour and accumulated juices over meat.
Serve with pickled cherry relish.

Pickled Cherry Relish

1 C red wine vinegar
1/2 C malt vinegar
1/2 C rice wine vinegar
1 C water
1/2 C brown Sugar
1 C granulated sugar
2 star anise
2 long pepper
1 T pink peppercorn
1 t cubebs
1 T tarragon
2 mace blades
1 lb Cherries (I used rainier,) stemmed & pitted

Bring vinegars and water to a simmer and dissolve sugars.
Add spices and simmer for a couple of minutes.
Pour over cherries and allow to rest for at least 24 hours before using.
When ready to use rinse cherries, pat dry and dice.

Warm Potato Salad

5lb bag of Red Potatoes, cut to bite size
4 T olive oil
5 large shallots, fine dice
1/2 C Speck slices, chopped
2 T flour
2/3 C vinegar from pickles cherries
1 C water
1/4 C brown sugar
1 t salt
1 t grains of paradise, ground
1/4 t nutmeg, fresh ground

Boil potatoes until fork tender
Sauté shallots and speck in olive oil over med-hi heat until shallots translucent.
Stir in flour to coat then add vinegar and water.
Stir in sugar, salt, grains of paradise and nutmeg.
Remove from heat and combine with potatoes.
Serve warm.

Steamed Asparagus

Steam asparagus and dress with melted butter mixed with white balsamic vinegar.

Baked Zucchini

5 small zucchini, 1/4 inch rounds
1/4 C olive oil
1 C pecorino, grated
1 T oregano, dried

Coat zucchini with olive oil and arrange in a single layer on baking sheet.
Combine pecorino & oregano and top each round with a large pinch.
Grate pepper over all.
Bake at 350 F for 25 min then broil for 2 min.

Rachel’s Jello/Pretzel Salad – better ask Rachel…
Buttermilk Shortcake with Basil/Strawberries – See previous post




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