Fathers Day

"This intense flavorful rub is great for any type of steak, but I prefer rib eye for barbecuing. This recipe is for indoor cooking, but you can also cook them on a charcoal or gas grill over high heat. Be sure and let the steaks rest before carving – I usually throw some olive coated vegetables (such as zucchini or asparagus coated with olive oil, sea salt and pepper) on the grill after I remove the steaks."

perfect steak Coffee Rubbed Grilled Rib Eye Steaks

3 tablespoons finely ground espresso
2 tablespoons chili powder
1 tablespoon Spanish sweet paprika
1½ tablespoons dark brown sugar
1 teaspoon dry mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoons ground ginger
1/2 teaspoon cumin
1/2 teaspoon allspice
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper

Preheat oven to 425°F and adjust oven rack to center position. Combine all spices in a bowl and set aside.

Preheat a cast iron grill pan over high heat.

Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until nicely browned, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

– Recipe courtesy of Cook Like James

shermanfamily.jpg We never really celebrated Father’s Day, perhaps, because, as the saying goes, every day was something akin to Father’s Day.  My Dad was both a simple and extraordinary man who enjoyed a good meal, a great ball game, and being with his family.  He was happiest when we were all home in our small upper west side apartment, doing whatever together.

There wasn’t a Sunday morning that passed when I didn’t wake up to the warm fresh smells of H&H bagels and fresh Zabar’s stacked up on the kitchen table. Although it was barely 9 am, my dad had already been to the City Athletic Club for a workout, a steam, and then back uptown to purchase the raw materials for breakfast.

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lobsterrisotto.jpgI've got the best Father's Day gift idea!

– It doesn't involve neck ties or golf shirts.
– There will be no trips to Lowe's or Home Depot (you're welcome, ladies).
– You get to enjoy it too.

So what is it? Risotto made with fresh Maine lobsters from Sagamore Lobster.

Now that we live in Southern California instead of New England, we really miss fresh Maine lobsters. A couple of months ago, I wanted to make risotto with Maine lobster instead of with smaller spiny lobsters (which are plentiful here on the West Coast).

Not only did I have trouble finding fresh Maine lobsters here, but when I did, they were prohibitively priced -- about $50/pound. Thankfully, Sagamore has made it cheaper to buy live lobsters and have them shipped 3,000 miles than to buy them in a store here.

Though lobster is often best enjoyed simply boiled, there is something sumptuous about a creamy lobster risotto. That's because chewy Arborio rice is cooked to perfection in flavorful broth, dry white wine, and savory San Marzano tomatoes. Silky butter and aromatic fresh parsley only enhance the flavor of the succulent lobster meat. Dad won't soon forget this dinner.

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makers46Even though my father doesn't drink it, bourbon just seems like the quintessential spirit for dad. In my visit to bourbon country, I learned the distilleries were all pretty much family ventures, though now mostly owned by conglomerates. Even if you don't drink bourbon, a visit to this beautiful part of the country outside Louisville is a treat.

I was a guest at the Maker's Mark distillery in Loretto which feels more like a national park than anything else. Historic wooden buildings with touches of their trademark red are set against a lush green backdrop. The tour of the distillery is very worthwhile. It's so old fashioned and small scale you might be surprised, I loved seeing the buckets of yeast and beautiful copper distillation pots.

Maker's Mark is made from corn, barley and local wheat. It is smooth and has featured prominently in my recipe development efforts. It has a sweetness and rich caramel and toffee notes with a hint of citrus.

If you like Marker's Mark, try 46, which is also made from Maker's Mark, but is aged with more specially charred oak staves, it's a bit higher proof but still mellow and has more spice and vanilla to it.

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lambchops2.jpg Father's Day, a holiday synonymous with grilling, is just around the corner. The image that comes to my mind is my dad having complete mastery over the grill with his grilling tools in hand. I'm sure this year there will be plenty of fathers wearing #1 Dad aprons standing by the grill ready to barbecue a number of different meats, hamburgers, and hot dogs. But how about taking over the reigns for dad this time around? Just tell him to relax and enjoy a beer while you grill up an impressive meal.

Lamb chops are perfect for grilling since the cut of meat is best prepared when seared on high heat. In this recipe, the lamb is marinated overnight in balsamic vinegar to give it that beautiful black crust once cooked. The vinegar also gives it a wonderful caramelized flavor. This recipe also works well for other meats too. And finally make sure to heat up the grill (or the pan) until it's sizzling hot. That's the key to perfectly seared meat. Go and fire up your grills for dad's day.

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