Father’s Day Breakfast
With Blueberries, Raspberries, Blackberries in season and on sale this week at Wohlner’s, make dear old Dad a special breakfast of Waffles topped with fresh summer berries.
Use your favorite waffle recipe; don’t be afraid of using frozen waffles since the star here is the mix of fresh summer berries on sale this week at Wohlner’s.
Simply start by placing a mix of the blueberries, raspberries, and blackberries in a bowl, sprinkle a tablespoon of white sugar over the berries and toss, or stir. Set aside to macerate while you make the waffles. The macerating will allow the juices to come out of the berries, which will further flavor your waffles.
To serve: Lightly butter the warm waffles, top with some of the macerated berries, pour over some maple syrup, and finally top with some whipped cream or Cool Whip, and dust with powdered sugar.
Dessert Idea: Try fresh summer berries over waffles topped with vanilla ice cream. With ice cream, any maple syrup would be optional, but be sure to dust it all with powder sugar, and decorate with a few berries on top. Crispy waffles, delicious berries and cool sweet ice cream - yummy and easy on the patio.
Father’s Day Means Big Steaks — The Porterhouse
Dad’s love steak, and they love big steaks even more. I know this because I am a dad, and it’s what dads think about and secretly talk about. Now the biggest, baddest and best steak hands down, is the Porterhouse. Not only is it the biggest steak, it is really two steaks. On one side is the NY Strip, on the other side is the Filet Mignon, and in between the two steaks is a bone, which contributes succulent flavor to each. (Note: Porterhouse Steaks are the first two T-Bones of the short loin - Porterhouses are bigger and have a much bigger filet side than T-Bones.)
At the best steak houses the Porterhouse is the most expensive steak on the menu, $75 to $90 and is typically sliced tableside to serve two people. Of course, let Dad have his very own.
Start by rubbing the both sides of each steak with a garlic clove, then season well with coarse kosher salt and coarsely ground black pepper. Let the steaks sit outside the refrigerator for about an hour to take the chill of them. Salting them ahead of time will help from that delicious crust when seared (but let’s save that food science discussion for another time.)
Heat the grill so you can have a hot direct cooking area and another area with moderate indirect heat. Wohlner’s Porterhouse steaks are so thick that to cook them properly you need a two-step process. First, sear the steak over direct high heat for 3 or 4 minutes per side, just long enough to create a nice crust. Then move the steak to a cooler part of the grill away from direct heat and allow the steak to more gradually reach the desired cooking temperature—an internal temperature of 122F for rare, and 125-128 for medium rare. Remove steaks from the grill, loosely tent with foil, and allow resting for about 8-10 minutes before cutting or serving.
The seasoning mentioned above is enough, but if you want to take this to another level for Dad, then try this Rosemary Shallot Hotel Butter on your steak. Place a little of it on the steak during the final minute of cooking or when it is resting.
Rosemary Shallot Hotel Butter for Steaks and Grilled Corn
- 2 sticks Hyland Butter, room temp (preferably unsalted)
- 2 Tablespoons minced fresh rosemary
- 2 Tablespoons minced shallot
- 1/4 to 1/3 teaspoon table salt
- 1/4 teaspoon ground white pepper (or finely ground black with a tiny pinch of cayenne)
- Place all ingredients into a bowl and use the back of a wooden spoon as a paddle to mash and mix well.
- You can either just spoon a little of this on a hot steak or pork chop. The preferred method is to place the mixture onto a sheet of plastic wrap or parchment paper, form mixture into a slender log, roll up in the plastic wrap and keep in freezer. If you freeze into a log, then cut off pats and place on top of a steak or chop in the last minute or two of cooking.
Grilled Sweet Potato Wedges with Lime Salt and Cilantro
Here is a superbly delicious way to prepare grilled sweet potatoes. So easy, so tasty, and so unique; you are going to love it and Dad will go ga-ga over it.
- 4 large sweet potatoes
- Canola oil to brush potato wedges
- 1 Tablespoon Lime Salt (recipe below)
- 1/3 cup finely minced/diced fresh cilantro
- Wash and scrub four sweet potatoes. Leave the skin on and par cook them ahead of time by either boiling until tender enough to pierce with a knife, or nuking them in the microwave on high until just tender which is about 5 or 6 minutes or more depending on your microwave and size of the sweet potatoes. The goal is to keep them somewhat firm but not raw inside.
- When potatoes have cooled enough to handle, slice each lengthwise into 6 or 8 wedges. Brush or lightly coat each wedge with canola oil. Grill over direct heat until each side has some grill marks, turn to cook all three sides of each edge, about 1 to 1.5 minutes per side.
- Immediately season and toss potato wedges with Lime Salt mixture and with cilantro.
- 2 tablespoons Kosher salt (or use 3 teaspoons table salt)
- 1 Tablespoon finely grated lime zest
- 1/4 teaspoon or more cayenne pepper
- 1/2 cup finely chopped cilantro (or flat leaf parsley)
- Mix all ingredients in a shallow bowl.
Easiest and Fastest Blueberry Salsa for Grilled Salmon or Grilled Husker Chops
- 1/2 cup fresh blueberries
- Juice of 1 lime (note first zest the lime)
- 2 tablespoons of olive or canola oil
- salt and pepper to taste
- Place fresh blueberries in a bowl and use the back of a spoon to mash the blueberries (we’re not looking for a puree, just a rustic mash.) Mix in other ingredients and stir.
- After you cook and plate the salmon or pork chops, top each piece of salmon or pork with a couple spoonfuls of the Blueberry Salsa and be sure to include juice from the berries.
- Pinot Noir is the classic paring with salmon and pairs well with the blueberries. Pinot can also stand up to the spicy heat from the jalapeno peppers. Although New Zealand is renowned for unique Sauvignon Blanc the climate there is ideal for great Pinot Noir, and Oyster Bay Pinot Noir would a good pairing here.
Dessert Idea - Puff Pastry with Summer Berries, Vanilla Ice Cream, and Chambord
If I lost you at Puff Pastry, think again. It comes frozen, is inexpensive, and is essy to work with.
- Puff pastry
- Summer berries - blackberries, blueberries, and raspberries
- Vanilla ice cream
- Cut thawed Pepperidge Farm Puff Pastry into 3” squares and bake as directed according to package.
- Serve each a big spoonful of summer berries (Blueberries, Raspberries, and Blackberries ) on each pastry square.
- Top with a scoop of vanilla ice cream.
- Drizzle some Chambord liqueur on top