While this amazing supper is the perfect way to tell Dad we love you, it’s not what I’ll be serving on Father’s Day. After all, to get the pictures for posting and tweak everything just right, I needed to test drive the recipes long before Father’s Day.
This year Memorial Day wasn’t the typical Memorial Day Weekend. We were on our own for three whole days – no family obligations, plans or commitments. The only thing we needed to do (and that goes without saying) was to attend Mass on Sunday.
As the week leading up to Memorial Weekend wound down, Hubby began searching for some fun activity that would get us away from the house. He had suggested a drive up to Arnold, California for their annual Memorial Weekend Peddler’s Fair. Arnold is a long way up the hill from us, the gateway to the Calvarias Big Trees. It’s a beautiful drive, the event itself is small and quaint, just as is the hamlet of Arnold.
“You know, I don’t think you really want me to leave the house.” I said as Hubby continued his search for things to do.
“And why is that?” He asked without so much as a glance in my direction.
“Well, I’ve got ribs on the menu for one day. Fried Chicken with cob corn on another. Oh, and then there’s the grilled steaks, baked potatoes and a special dessert. I really need to be home if I’m making all that.” I smiled. He grinned back at me from ear to ear.
“Yeah, with menus like that, I don’t think you’ll ever leave the house again.” It’s nice to be appreciated.
Preparing meals that are special is my way of telling Hubby how much I love him. We’ve now spent the better part of our lives together. Through kids and grandkids and now great-grandkids. That’s a lot of Happy Father’s Days to a man who is more than a husband and lover, he’s my soul mate and best friend.
Perfectly Grilled Filet Mignon
4 (6 oz) Filet Mignon Steaks
Kosher Salt to taste
Fresh Black Pepper to taste
Mesquite Seasoning to taste
Vegetable Oil for grate
Bring the steaks out of the refrigerator an hour before cooking. Season steaks with salt, pepper and Mesquite Seasoning. Leave on the counter.
About 15 minutes before grilled, heat grill to medium-high heat, around 450 to 500 degrees. Clean grate well, brush with oil to prevent sticking.
Place the steaks on the grill, close lid. Cook steaks for about 3 minutes, rotate about 90-degrees and coon another 3 minutes. Flip steaks over; continue to cook another 3 minutes, rotate, then cook to desired doneness, about 2 minutes longer for medium-rare.
Transfer grilled steaks to a plate, tent and let rest for at lease 10 minutes before serving. An inverted metal mixing bowl works great for tenting the steaks.
Baked Potatoes with the Works
4 Baking Potatoes
1 tablespoon Olive Oil
Kosher Salt as needed
4 tablespoons Butter
Salt to taste
Black Pepper to taste
4 tablespoons Sour Cream or Ranch Dip
4 tablespoons Chives
4 tablespoons Bacon Bits
Heat oven to 400-degrees. Scrub potatoes, pat dry and rub skin with a little olive oil. Sprinkle with kosher salt. Cut a small X in the middle of each potato to allow steam to vent.
Place potatoes directly on the oven rack in the center of the oven. Let bake undisturbed for 45 minutes. Check for doneness. If necessary, bake another 15 minutes. Wrap baked potatoes in foil, turn oven off. Place potatoes in the warm oven until ready to serve.
While the potatoes bake, fill individual cups with a tablespoon or so of snipped chives and bacon bits. Set aside until ready to use.
To serve, unwrap potatoes most of the way, leaving foil on the lower half for presentation. Press ends of potatoes inward to “pop” open. Fluff flesh with a fork, plate and serve with individual cups for garnishings.
Steamed Broccoli with Herb Peppered Butter
12 oz Broccoli Florets
2 tablespoons Butter
1/2 tablespoon Garlic Pepper
Herb Seasoning Blend to taste
Break up broccoli. Place in the basket of a steamer. Fill water according to manufacture instructions. Steam broccoli for 10 minutes or until tender-crisp.
Place butter in a small bowl. Add seasoning, mash to blend. When broccoli is ready to serve, place in a serving dish. Top with peppered butter, toss to coat.
It is good to give thanks to the Lord,
to sing praise to Your name, Most High,
To proclaim Your kindness at dawn
and Your faithfulness throughout the night.
Welcome to Rosemarie's Kitchen 