When a dad makes the effort to spend time with the family, it means a lot. How great that we have a special day to honor our dads and tell them how important they are to us. When a dad
When a dad makes the effort to spend time with the family, it means a lot. How great that we have a special day to honor our dads and tell them how important they are to us.
Although it seems like Father’s Day has been around forever, it wasn’t until 1966 that President Lyndon Johnson signed a proclamation to designate the third Sunday in June as Father’s Day. So here is your notice: You’ve got just until Sunday to get it together and do something special for the dad(s) in your life.
One activity most men seem to enjoy is grilling. It’s not hard to put together a gift basket with grilling-related items inside. The “basket” itself can be a toolbox or tacklebox, a fishing bucket, a portable cooler, one of those metal grill-top baskets or even a small hibachi. Add barbecue tools, a hot mitt, maybe a snazzy apron. You can purchase a selection of sauces and condiments, or make your own.
If you can make the time, all of the following recipes are easy and carry the added panache of homemade gifts from the heart.
Chili rub
Here is a spicy rub you can keep at room temperature up to 3 days. It’s great as a coating for chicken. Recipe from John Ash, chef and author of “From The Earth To The Table” (he’s got a new chicken cookbook coming out soon, too); makes enough for one whole chicken.
1 tablespoon California or New Mexico chili powder
1 teaspoon fennel seed
1 teaspoon coriander seed
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1⁄2 teaspoon ground cinnamon
2 tablespoons olive oil
Place all ingredients except oil in a spice grinder. Grind fine. Put in a bowl and stir in the olive oil to make a smooth mixture. Store covered, at room temperature.
Spice rub for fish
Ahi or mackerel will be at their best when grilled with this robust mix of spices. The rub will keep up to 6 weeks when covered and stored in a cool, dark place. Recipe from “Big Flavors of the Hot Sun” by Chris Schlesinger and John Willoughby; makes about 1 cup.
2 tablespoons fennel seeds
2 tablespoons coriander seeds
2 tablespoons fresh cracked pepper
2 teaspoons ground cinnamon
2 teaspoons ground turmeric
2 teaspoons cayenne pepper
2 tablespoons dry mustard
1⁄4 cup salt
Combine all ingredients in a medium bowl; mix thoroughly and store in a covered container.
Chimichurri sauce
Grill some skirt steak or other favorite meat and serve with this traditional sauce from Argentina, where it is served with pork, lamb and steak along with warm flour tortillas. Recipe from “Quick From Scratch” by Food & Wine Books; makes about 1⁄2 cup.
1⁄2 cup flat-leaf parsley with stems removed
1⁄2 cup cilantro leaves, stems removed
1 small onion, chopped
2 cloves garlic, chopped
1⁄4 cup red wine vinegar
1⁄4 cup olive oil
1 teaspoon dried oregano
1⁄4 teaspoon dried red pepper flakes
3⁄4 teaspoon salt
1⁄8 teaspoon fresh ground black pepper
In a food processor or blender, puree all ingredients. Store in a covered glass jar.
Spicy oven-roasted nuts
This is something for dad to munch with a cool beverage while he slaves over the hot grill. Recipe from “Comfort Food” by Maxine Clark; makes about a pound.
3 tablespoons butter
1 tablespoon garam masala*
1 pound mixed skinned nuts, such as almonds, brazil nuts and hazelnuts
1 teaspoon salt
Preheat oven to 300 F. Melt butter in a roasting pan; stir in garam masala. Add nuts; stir until well coated. Roast for 30 minutes or until nuts are golden, stirring occasionally. Remove nuts from oven; toss lightly with the salt. Allow to cool completely, then store in an airtight container up to two weeks.
* Garam masala is an Indian spice mixture that is available in many spice sections of markets and health food stores.
