Father's Day

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.

Since Father's Day coincides with the start of summer, grilling is the best way to celebrate male parenting.

For me, nothing is better than a platter of grilled Italian sausages with sautéed onions, deveined shrimp seasoned with olive oil, sea salt and black pepper, corn on the cob, charred red peppers mixed with capers and garlic and lobsters split open and doused with pats of sweet butter.  With a tossed arugula and carrot salad, a loaf of freshly baked bread and a fresh fruit salad and I am happy.

When the boys come to the house to celebrate a birthday, mother's day or father's day, they frequently take command of the grill. As my younger son, Michael, reminds me, they are my sons so of course they are good cooks. And that makes me very very happy.

Our other son, Franklin, doesn't regard a meal a proper meal unless there are appetizers. So to add to the celebration, I offer three of my favorites. They are all easy-to-make. The tapenade and lavash crisps can be made a day or two ahead. The grilled corn salsa is best made fresh.

All three are addictive so you may find you'll be eating them all summer long.

So what to cook for Father’s Day? Pork belly sliders have been all the rage for the last few years. Made über popular by food dude David Chang of Momofuko fame, this dish has popped up on menus throughout the US. And we know the French and the Germans also love their various preparations of this cherished cut of swine. However, truth be told, this deliciously rich delectable treat has been cooked in China for eons.

But certain restaurants exploit the average human being’s addiction to fatty pork – you know which ones I’m talking about – these joints know their patrons can’t get enough of that heavenly mix of tangy sweet fatty meat all sauced up in basically a fancy hamburger roll, so they price these little ditties as if they were serving Kobe beef (even though belly is rarely more than 3 bucks a pound, if that.)

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.