These delicious Strawberry Rhubarb Hand Pies are a great treat for any day, but especially Father’s Day. Crisp rhubarb has a tart flavor that teams up perfectly with sweet strawberries.
Father’s Day is this weekend and perhaps you should treat him to the Ultimate Cheeseburger. Unless he’s gone vegan or vegetarian he’ll love this Dad’s Day lunch or dinner. Quality beef, savory seasonings, melted cheese, crisp vegetables, and secret sauce add up to the ultimate burger. Serve these loaded burgers with plenty of napkins alongside!
Grilled Lime Marinated Flank Steak
Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated. No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks. You may want to serve with either baked potatoes or homemade onion rings.
2 1/2 Pounds Choice Grade Flank Steak
3 Chopped Garlic Cloves
1 Large Chopped Chipotle Chile
1 Tablespoon Chopped Cilantro
1/4 Cup Olive Oil
12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size ziplock bag place the flank steak. In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice. Pour the lime mixture over the flank steak. Zip up the bag and place into the fridge for 6 hours or overnight. Turn occasionally to evenly distribute the marinade. When ready to grill remove from the fridge. Prepare the grill. Remove the flank steak and place onto a plate. Salt and pepper the steak and let come to room temperature. Grill over a high heat for about 5 minutes per side. Grilling time depends on how rare or well done you want your steak. Remove from the grill and place onto a platter. Let rest for 5 minutes. With a sharp knife thinly slice the steak across the grain and at a sharp angle. Serve the steak with homemade onion rings or baked potato. Serves 4
My Cherry Scones will make your kitchen smell of summer. Make sure to eat these scones warm and with a good butter. Using cream instead of shortening makes the scones extra-tender and flaky.
2 1/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
1/3 Cup Butter (Cut Up)
2 Beaten Eggs
3/4 Cup Whipping Cream
1 Cup Dried Cherries
1/4 Cup Milk (For Brushing Tops)
1/4 Cups Sugar (For Sprinkling Tops)
Preheat your oven to 400º F. In a small size bowl add the dried cherries and enough boiling water over the cherries to cover. Let stand for 5 minutes. In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs. Make a well in the center of the flour and set aside. In a medium size bowl combine the eggs and whipping cream. Drain the cherries. Add the egg mixture to the flour mixture all at once. Add the cherries. Use a fork to stir just until moistened. Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times). Divide the dough in half and roll out each dough half into a circle. Cut each circle into six wedges. Place the dough wedges 2 inches apart on a parchment paper lined baking sheet. Brush the wedges with milk and sprinkle with sugar. Place in the oven and bake for 15 minutes or until golden. Remove from the oven and let cool for 5 minutes on the baking sheet. Remove and transfer to a serving plate. Serve warm. Makes about 12 scones.
These ribs are delicious and easy to make. They make a great Sunday dinner and the great thing is that you don’t even need a grill to make them. Just pop them into the oven and dinner is ready. I always like to get pork ribs with the bone-in rather than the boneless. I think the bone gives more flavor.
3 Pounds Bone-In Pork Ribs
5 Tablespoons Apricot Preserves
1/3 Cup Ketchup
3 Tablespoons Soy Sauce
2 Teaspoons Grated Fresh Ginger
2 Cloves Minced Garlic
Preheat your oven to 350° F. If the ribs need cutting so they are serving size pieces then do so now. Put the ribs into a large Dutch oven. Add water to cover and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Drain the water and set the ribs aside while you prepare the sauce. For the sauce you will need to put the preserves into a medium size bowl. Cut up any large pieces of apricots and stir the preserves. Add the ketchup, garlic, ginger and soy sauce. Stir until well combined. Brush both sides of the ribs with some of the sauce and then put the ribs, bone side down, on a shallow roasting pan. Put in the oven and bake for 20 minutes. The ribs should be glazed and heated through. If you need to bake the ribs for longer than go ahead and do so. Remove from the oven. Before serving brush the ribs with the sauce that you have left. Serves 4
Saturday Morning Scramble
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish, but you can serve them in any dish you feel like. Hey, you could even eat them out of the pan if you like.
4 Strips Good Quality Bacon
2 Green Onions
6 Large Organic Eggs
5 Tablespoons Half & Half
2 Ounces Finely Grated Cheddar Cheese
3 Tablespoons Olive Oil
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Rough chop the bacon and green onions and place in a small sauté pan. Cook over a medium heat for 3 minutes. In a small mixing bowl, combine the eggs and half & half with a whisk or a fork. In a separate large sauté pan add the olive oil and heat over a medium low heat for 1 minute. Pour the eggs into the pan and slowly stir with a heat resistant spatula. Add the bacon and green onions. Keep stirring. Sprinkle with the salt and pepper. Keep stirring. Sprinkle in the grated cheese. As soon as the curds begin to form turn the heat up to high. Instead of stirring now fold the eggs over themselves. As soon as there is no more liquid remove from the heat and serve immediately. You don’t want them to look too done in the pan as they will continue to cook on the plate. Serves 4