Father's Day

Everyone knows that the first thing a father teaches his son is how to roast a goose for Christmas.  Especially in a secular Jewish family.  But on Father’s Day, there’s nothing more American than Dad, stir-fried duck and Boggle. 

I don't have a middle name, and at the age of 24, it seemed time to get one.  We decided on "Danger," and went out and bought a propane fryer.  We gave thanks for deep-fried turkey, and for our remaining digits. 

But even though turkey bubbling in 350°F oil is exciting, nothing beats checking Sunday night's roast chicken for the 18th time.  Mom taught me that a watched pot never boils, but Dad taught me that a whole chicken, regardless of preparation, size or start time, cannot be finished before 9PM.

In many families, grilling and barbecue are rites of passage. Son or daughter reaches the age when he or she can handle fire without disaster. Dad passes the tongs and secret family recipes and a new barbecue generation is born.

Well that’s how it works in theory, although in my family, my mother did the grilling and my father kept strangely silent on the subject.

So in honor of Father’s Day, I asked three barbecue masters what their fathers taught them about barbecuing and grilling. Whether you’re teaching or learning this year, Happy Father’s Day! You’ve earned it.

I met my father when he was fifty, I was a newborn and he was in the twilight of his life. He attached like a lion protecting his fold and he never let go in a tender and loving way. My dad was a paradox. He migrated from Albania at the young age of 5 with nothing to carry because they had nothing and anything was an improvement: simply arithmetic. James Anthony Athanus was a force to be reckoned with, he knew who he was and he knew what he wanted out of life. You either loved him or not, but if you didn’t embrace him believe me it was a fatal judgment call on your part.

My Father was all of 5’8” but he ‘operated’ like he was 6’4” with all the trimmings. Charismatic, handsome, impeccably dressed, full of common sense, fine manners and always right - oops, did I say that? Well that has taken a while to admit it slipped out and I fear his wrath if I delete it.

He was a delight and he was MY dad. Older and a whole lot wiser than all my friend’s fathers and he was a true hedonist of the old-fashioned kind. No, not a Diamond Jim Brady but he knew good food and critiqued a dish until it was ‘proper’.

So, the unanswered question still - how did a five year old migrating from Albania who struggled to find food since birth, which continued for a few more years in America, be SO discerning? Don’t look at me, I still haven’t any answers but he has my respect and admiration after all these years. I still don’t understand him - he was a royal maybe not in this life but definitely in his last one.

"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."

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