Savor and share: Father’s day favorites

|
Fotolia

Fotolia

Father’s Day is approaching, and we all know about the stomach’s proximity to a man’s heart. So send us your Father’s Day specials for the Recipe Box of June 13.

Post recipes using the comment link below.You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember cherry recipes for June 6. And it’s not too early to think about crab recipes for June 20.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. Eileen Fischer says:

    From Beth Hamilton of Newtown:
    Georgia Onion Pie
    Makes 6-8 servings
    8 Tablespoons butter
    5 cups thinly sliced Vidalia or other sweet onions (about 3 large onions)
    1 1/2 cups crushed Ritz crackers
    1 1/2 Tablespoons flour
    1/2 cup chicken broth or vegetable broth if cooking for vegetarians
    2 large egg yolks
    1 cup sour cream
    1/4 teaspoon grated nutmeg
    Salt and pepper, to taste
    1 1/2 cups shredded sharp cheddar cheese
    1 teaspoon sweet paprika
    Heat oven to 350 degrees. Melt 4 Tablespoons butter in a large skillet. Add the onions and saute, stirring occasionally until soft and tender, about 20 minutes. Melt remaining 4 tablespoons of butter and toss with the cracker crumbs to moisten thoroughly. Press the buttered crumbs over the bottom and sides of a 9-inch pie plate. Set aside. Stir the flour into the onions and cook 1 minute. Stir in the broth and cook until the liquid is slightly thickened and creamy, about two minutes. Remove from the heat. Whisk the egg yolks with the sour cream. Season with salt, pepper, and nutmeg. Add to the onion mixture and blend thoroughly.
    Pour the onion mixture into the pie place, top with cheese and sprinkle with paprika.
    Bake until lightly browned and bubbly, 35-40 minutes. Let cool 5-10 minutes. Slice and serve.

    From Nancy Kulinski, of Stamford, this week’s cookbook winner:

    Peppy Chuck Steak
    Makes 4-6 Servings
    2-3 pound check steak, one-inch thick
    1/2 cup cooking oil
    1/2 cup dry red wine
    2 tablespoons ketchup
    2 tablespoons molasses
    2 tablespoons ginger
    1 clove garlic, minced
    1 teaspoon salt
    1/4 teaspoon pepper
    Slash fat edges of meat. Place in dish. Combine remaining ingredients; pour over steak. Marinate for three to six hours in refrigerator, turning several times. Drain steak, reserving marinade. Cook over medium coals for 20 minutes on each side for rare doneness, 25 minutes on each side for mediium-rare, brushing occasionally with the reserved marinade. Carve meat across grain in thin slices.

    From Mildred Cogliandro of Riverside:
    Steak a la Dad
    Makes 10 servings
    1 beef top round steak, cut 3/4-inches thick
    1/2 cup sherry
    1/2 cup soy sauce
    1/4 cup salad oil
    1/4 cup lemon juice
    2 tablespoons brown sugar
    1/2 teaspoon ginger
    1 clove garlic, minced
    1/8 teaspoon hot sauce
    4 teaspoons cornstarch
    1/2 pound mushrooms, sliced
    1/4 cup sliced green onions
    Mix together sherry, soy sauce, oil, lemon juice, brown sugar, ginger, garlic and hot sauce in a small saucepan. Cook slowly for 10 minutes; cool. Place steak in a plastic bag, add marinade and tie securely. refrigerate 24 hours. Remove steak from marinade, reserving marinade, place steak on grill over ash-covered coals or on a rack in a broiling pan so surface of meat is four to five inches from heat. Broil at moderate temperature to rare or medium (25 to 40 minutes, depending on doneness desired), brushing with marinade and turning occasionally. Carve into thin slices, diagonally across the grain.
    For the sauce: Stir remaining marinade into cornstarch in a saucepan. Bring to a boil; add mushrooms and green onions and cook slowly until thickened, about two minutes. Serve sauce over sliced steak.

  2. Robert Sutter says:

    Grilled Chicken Club Sandwich with Avacado

    Servings: makes 1 sandwich, double recipe if you have a big dad

    Ingredients:

    small chicken breast, fillet into two thin pieces
    your favorite grilled meat seasoning
    2 lettuce leaves
    2 slices tomato
    2 slices bacon, cooked
    1/2 avacado sliced
    2 slices of wheat bread, toasted
    1 TBSP of mayo

    Directions:

    1. Start gas grill and heat to medium.
    2. Sprinkle chicken with seasoning and grill 2 minutes per side.
    3. Assemble sandwich and place in front of dad.
    4. Take a step back and give him some room.