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!
Don’t be afraid of making crêpes. If you can make pancakes then you can make crêpes. This is another great Father’s Day breakfast or brunch dish.
© Victoria Hart Glavin
Fathers need pampering too and this dish would make a good main course for a Father’s Day breakfast.
© Victoria Hart Glavin
Beer Brownies
Make these Beer Brownies for your father this Father’s Day! He’ll love you for it unless he hates chocolate!
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1 Cup Softened Butter
1/2 Cup Unsweetened Cocoa Powder
3 Eggs
1 Cup Beer (I used Ale)
1 1/2 Teaspoon Vanilla Extract
Chocolate Frosting
Preheat your oven to 350º F. In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder. Set aside. In a separate large size bowl beat together the butter and sugar for 1 minute. Add the eggs one at a time beating in between each addition. Add the vanilla and beat for 20 seconds. Gradually add the flour mixture alternating with the beer until both are added. Beat on slow until smooth. Pour into parchment paper lined 13x9x2 baking pan. Place into the oven and bake for 25 minutes until done. Remember that all ovens heat differently so make sure to check at 25 minutes. Remove from the oven and let cool completely in the pan. Remove from the pan by lifting the parchment paper. Set onto the counter and frost with the chocolate frosting. Cut into brownies squares. Makes 24 brownies depending on how large or small you cut the brownies.
Chocolate Frosting
INGREDIENTS
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Milk
1 Teaspoon Vanilla Extract
Place the softened butter into a large size bowl and beat with a mixer for 30 seconds. Add the cocoa and beat for another 30 seconds. Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes. You will want the consistency to be very creamy without lumps. Makes about 2 cups.
Spicy Onion Rings
In preparing the onion rings maintain the oil at 350º F during cooking. If the temperature drops below 350º then the onion rings take longer to cook and tend to absorb too much oil. Plus they don’t get crisp like they should. Try and prepare the steak and the onion rings at the same time. If you can’t do that then have the onion rings ready to fry as soon as those delicious steaks come off of the grill.
INGREDIENTS
1 Cup Unbleached Flour
1/2 Cup Cornstarch
1 Tablespoon Ground Red Chile Powder
1/2 Teaspoon Ground Cayenne
1 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Quart Vegetable Oil (For Deep Frying)
4 Large Thinly Slices Onions (Rings Separated)
In a large size bowl combine the flour, cornstarch, red chile powder, cayenne, cumin, kosher salt and pepper. Pour the oil into a saucepan or deep-fryer and bring the heat to 350º F. Put the onion rings into the flour mixture and coat. Gently shake off any excess. Using tongs carefully put some of the coated onions into the hot oil. Fry for 2 to 3 minutes until golden and crispy. Remove from the oil and place on paper towels to drain. Do this in 3 or 4 batches until all are fried. Season with additional kosher salt if you like. Serve warm. Serves 4
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.
INGREDIENTS
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
Cherry Scones
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.
INGREDIENTS
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.
Pork Ribs
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.
INGREDIENTS
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. 
INGREDIENTS
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
