"The older I get the smarter my father seems to get"
Fathers day is celebrated on the 3rd Sunday of June, a day we give respect and wonderful treatment to our dads. Although we should be doing this every day, not just on Fathers day.
Typically, it's a day of gift giving, special dinners or barbecues and family oriented activities. The first observance of this special day was held on June 19, 1910 through the efforts of Sonora Smart Dodd. Ms. Dodd is from Spokane, WA. Being originally from WA too, I can vouch we have very special people in the state.
Ms. Dodd in 1909 was listening to a Mother's day sermon at the Central Methodist Episcopal Church in Spokane. She wanted a celebration that honored fathers, like her own father William Smart. He was a Civil War veteran and his wife died when Sonora was 16 and he took care of all six children. I personally don't know why people find that so fascinating, considering men should take care of their children even if their wife is alive. It takes both parents to make a baby so both parents should take care of them, but then again, this is just my humble opinion.
On June 19, 1910 Sonora arranged a tribute for her father in Spokane. She enlisted in 1909 the help of the Spokane Ministerial association and young members of the YMCA who went to church wearing roses: a red rose to honor a living father, and a white rose to honor a deceased one. This is what we also learned about Mother's day. Ms. Sonora traveled through the city in a carriage carrying gifts to shut-ins.
It took many many years for the holiday to be official. Where Mother's Day was met with enthusiasm, Father's Day was met with laughter. It must have been because all the "macho" men of the time thought it was a ridiculous idea. The holiday was slowly gathering attention, but for the wrong reasons. It was the target of much satire, including jokes from the local newspaper - they must of had some David Letterman's and Jay Leno's back then.
Finally, a bill was introduced in 1913 and by 1916 President Woodrow Wilson went to Spokane to speak in a Father's Day celebration and wanted to make it official, but the Congress resisted, fearing it would be commercialized. Leave it to Congress and our government to interfere and almost ruin it. In 1924 President Calvin Coolidge recommended that the celebration be held and a national committee was formed in the 1930's by trade groups in order to legitimize the holiday. In 1957 Maine Senator, Margaret Chase Smith wrote a proposal accusing the congress of ignoring fathers for 40-years while honoring mothers. In 1966 President Lyndon Johnson made a proclamation for the 3rd Sunday of June to be Father's Day, but it wasn't made an official national holiday until President Nixon made a proclamation in 1972. Took them long enough and if it wasn't for Sonoa Dodd who never lived to see her dream holiday come true heaven knows how long it would have taken. Thank you Ms. Dodd.
My dad, Robert is a great dad; he's a little gruff acting on the outside, but soft as a marshmallow on the inside. He has always been there for us, taken us on great vacations when we were growing up and I love him very much. As a young man he played football for U of Nebraska and got drafted to play for Green Bay, but the army decided they needed him more, so much for his football career. As a child growing up Kristin and I had to watch more football on TV than should be allowed. To this day, I absolutely hate watching football, but Kristin, Sandy and Terry (siblings) love it. Even after all these years, I'm still learning new things about my dad. Just the other day he told me something that he did as a young man that had me almost on the floor laughing. My dad loves chocolate more than anyone I know, so when I want to wrap him around my finger, I give him lots of good chocolate and it works every time. Love you dad.
For our Father's Day celebration, I think I will take Jerry out for brunch and have a light barbecue in the evening. I already bought Jerry's fathers day gift a few weeks ago, so that's taken care of. I hope you enjoy the recipes listed below and have a perfect Father's Day and celebrate your dad and husband.
Beverages for a Crowd (these contain alcohol, but you can omit it)
Whiskey Sour Summer Beverage
2 (12 oz) cans frozen lemonade
2 (6 oz) cans frozen orange juice
48 oz. Bourbon (you could leave this out)
2 qt. 7-up (or your favorite white soda)
Orange slices
Thaw lemonade and orange juice. Blend with Bourbon; add 7-up just before serving. Serve in tall glasses with ice cubes. Garnish with orange slices.
Cranberry Vodka Summer Beverage
4 quarts cranberry juice
4 cups pineapple juice
2 quarts ginger ale
2 (750 ml) bottles vodka (you could leave this out)
Chill all ingredients and combine in large bowl to mix well, serve in glasses with ice.
Union Square Cafe (New York city) Mixed Nuts - these are so good and so addicting, a must try
2 1/2 cups unsalted mixed nuts; almonds, walnuts, cashews, brazil, peanuts, hazelnuts, pecans
2 Tbl. fresh rosemary, coarsely chopped
1/2 tsp. cayenne
2 tsp. dark brown sugar
1 tsp. sea salt
1 Tbl. unsalted butter, soft
Place nuts on baking sheet and warm in 350 degree oven for 10 minutes. In a large bowl, add all other ingredients, and add warmed nuts, mix well and serve immediately. I just can't tell you how something so simple is so good.
Barb's Spinach Balls (appetizers) I just got back from my friend Barb's house in Ft. Worth area and she had made these wonderful little morsels one evening. Very easy and tasty and I think they would be great for Dad's day. (thanks Barb)
2 (10 oz.) packages frozen chopped spinach
3 cups Seasoned breadcrumbs, lightly crushed
1 large onion, finely minced
4 eggs, well beaten
3/4 cup unsalted butter, melted
1 1/2 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1/2 cup Parmesan cheese, grated
Place frozen spinach into bowl, and place in microwave for a few minutes. When spinach is defrosted, place spinach in clean kitchen towel and wring out all the water. Place spinach in large bowl and pull apart so it's not clumped together. Add remaining ingredients to bowl and mix well to combine. Preheat oven to 325 degrees. Take about 3 Tbl. of the mixture and shape into balls, placing on baking sheet. Bake for about 16 to 20 minutes.
Shrimp with Cocktail Sauce
4 lbs. large shrimp (already cooked, cleaned)
red leaf lettuce
Sauce
1 cup chili sauce
1 cup ketchup
6 Tbl. prepared horseradish
4 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
Tabasco, (I like lots)
1/4 cup Italian parsley, chopped
In a bowl, mix sauce ingredients, and refrigerate. On a platter, add lettuce leaves, in the middle place sauce in attractive bowl and pile shrimp around it.
Whiskey Honey Baby Back Ribs (now what man would not love these?)
3 racks (5 lbs) baby back ribs
1/4 overflowing cup soy sauce
1/4 overflowing cup whiskey (remember when cooking with alcohol, it will cook out and flavor will remain)
1/4 cup honey
2 Tbl. fresh ginger, finely grated
freshly ground black pepper
2 tsp. sesame oil
1/2 tsp. cinnamon
Glaze
1/4 cup honey
2 Tbl. hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
2 Tbl. red pepper flakes
1/4 cup fresh cilantro, chopped
2 Tbl. sugar
In a large baking dish place ribs. In a bowl, whisk soy, whiskey, honey, ginger, black pepper, sesame oil, and cinnamon. Pour over ribs and turn to coat. Cover and refrigerate 4 hours, turning in marinade occasionally. Glaze; In a measuring cup, combine the honey with hot water mix well. In a bowl, mix rest of glaze ingredients until sugar is dissolved, stir in honey mixture and mix until combined. Preheat the oven to 300 degrees. Line a large baking sheet with foil and place ribs on sheet, meaty side up. Cook for about 3 hours, covered with foil until tender. Baste the ribs with the glaze mixture. Preheat your grill and grill ribs until nicely browned for about 10 minutes, basting with glaze again. Remove to platter and slice and serve. Garnish with cilantro or Italian parsley.
Julia's Grilled Halibut Sandwiches with Fried Onions and Remoulade Sauce
8 (6 oz) Halibut fillets
8 good quality buns
Ruby red tomatoes, sliced
Green Leaf Lettuce
3 sweet onions, thinly sliced into circles (see onion rings recipe below)
olive oil
salt and freshly ground black pepper
Creole seasoning (to taste)
butter for buns
Fire up the grill. Brush fish lightly with oil, season with salt, pepper and creole seasoning. Cook fish until done and remove from grill. Brush buns with a little butter on each side and place on grill for a couple of minutes then remove. To assemble sandwiches, spread remoulade sauce on each side of buns, add some onions, top with piece of fish, lettuce and tomatoes. Place on platter and serve with sliced lemons on side for garnish.
Remoulade
1/3 cup onions, chopped
1 celery stalk
1 cup ketchup
3 Tbl. fresh lemon juice
1 tsp. Creole mustard
1/4 cup horseradish
1 cup mayonnaise
2 tsp. Creole seasonings (find at grocery store)
2 garlic cloves, minced
salt and freshly ground black pepper
In a food processor blend onions and celery, but do not completely puree. Place this mixture in a bowl and add rest of ingredients and mix well. Place in refrigerator until ready to use.
Fried Onions
1/4 cup white vinegar
salt and freshly ground black pepper
vegetable oil for frying
1 cup whole milk
2 eggs
3 cups all purpose flour
1 Tbl. garlic powder
1 Tbl. paprika
1 tsp. creole seasoning
1/4 tsp. cayenne
Combine the thinly sliced onion rings, vinegar, salt and pepper in bowl and let stand for 1/2 hours, drain. Heat oil in deep sided frying pan. In a bowl whisk together milk and eggs. Place the drained onions in the milk mixture, remove and drain well. In a bowl, mix flour, paprika, salt, pepper, garlic powder, creole seasoning, and cayenne. Toss the onions in flour mixture and shake off excess. In batches, fry onions until crispy and browned. Remove onions to paper towels to drain. Continue frying onions.
Julia's Big Vegetable Platter with Curry Dip
2 cups mayonnaise
1 cup sour cream
4 Tbl. grated onion
2 Tbl. Italian parsley, minced
1/4 tsp. prepared horseradish
1 Tbl. fresh lemon juice
3 tsp. curry (good quality) you more or less to your taste
Vegetables
red bell pepper, sliced
green bell pepper, sliced
cauliflower, florets
carrot sticks
celery sticks
zucchini slices
jicama slices
broccoli florets
asparagus, steamed (until crisp tender)
artichokes, steamed
grape tomatoes
green leaf lettuce
Mix all ingredients dip together, taste and adjust seasonings. Place in attractive bowl and chill. Wash and cut all vegetables you are using arrange on serving platter lined with green leaf lettuce and place curry dip in center.
Julia's Crab Salad (with or without pasta)
4 cups lump crab meat
5 celery stalks, sliced
4 scallions, chopped including green part
1/2 red bell pepper, diced
salt and freshly ground black pepper
Tabasco, few dashes
1 Tbl. fresh lemon juice
zest from lemon
1/2 cup black olives, sliced
3/4 cup frozen peas
1 cup mayonnaise
1 Tbl. fresh dill, minced
1/2 lb. shell pasta (optional)
Red leaf lettuce leaves
Italian parsley, chopped
If using pasta, heat a large pot of boiling salted water, add pasta cook until al dente. Drain and refresh in ice water, drain again. Add to large bowl; celery, red bell pepper, scallions, dill, and olives. Mix mayonnaise in a bowl with lemon juice, zest and Tabasco. Place peas in colander and run cold water over to thaw. Gently mix in mayonnaise mixture, season with salt and pepper, taste then gently mix in peas and crab meat. On a platter, place lettuce leaves and pile on crab salad, sprinkle with parsley.
Julia's Pasta Salad
1 lb. farfalle pasta
2 cans garbanzo beans, drained and rinsed
7 slices thick cut bacon, chopped
1 cup black olives, whole
1 medium sweet onion, chopped
3 large ruby red tomatoes, chopped and seeded
salt and freshly ground black pepper
Dressing
1 cup plain Greek yogurt (no low fat)
1 English cucumber, peeled, sliced lengthwise and seeded
1 Tbl. fresh dill, chopped
1 garlic clove, minced
1/2 cup mayonnaise
1/2 cup feta cheese, crumbled
salt and freshly ground black pepper
1 tsp. fresh lemon juice
1 tsp. white wine vinegar
Over a bowl, add fine mesh sieve, grate cucumbers into sieve. Sprinkle with a small amount of salt, let cucumbers stand about 2 hours. In another bowl, place a fine mesh sieve over bowl, add 3 layers of cheesecloth and add yogurt to strainer, let drain for at least 2 hours. Liquid will drain out and yogurt will thicken. After 2 hours, discard liquid in yogurt, place yogurt in a clean bowl, add cucumbers and rest of ingredients, gently stir, taste and adjust seasonings. In a large pot of boiling salted water, add pasta and cook al dente. Drain and refresh in cold water, drain again. In a bowl, add pasta, garbanzo beans, onions, bacon, tomatoes and mix in some dressing to your taste. I don't like mine too wet with dressing. Season with salt and pepper to taste.
Julia's Roasted Potato Salad
4 lbs. baby red potatoes, cleaned and cut in half
1 lb. thick cut bacon
1 cup mayonnaise
1/2 cup sour cream
3 Tbl. grainy mustard
1 Tbl. apple cider vinegar
salt and freshly ground black pepper
1 red onion, chopped
3 garlic cloves, chopped
2 Tbl. capers, drained and rinsed
olive oil
1/4 cup Italian parsley, chopped
Preheat oven to 375 degrees. In a bowl, toss potatoes with olive oil and season with salt and pepper. Place on baking sheet and roast about 1 hour, until tender and golden. Remove from oven and cool. In a large frying pan, add bacon and cook until crisp and remove to paper towels to drain. Remove some of bacon fat and fry onions and garlic until softened. Remove to paper towels. In a large bowl, add potatoes, capers, onions, garlic and bacon. In another bowl, mix mayonnaise, sour cream, parsley, apple cider vinegar, and mustard, mix well. Fold into potato mixture, taste and adjust seasonings.
Julia's Strawberry Shortcake with Drunken Strawberries (make liqueur ahead of time at least 2 weeks)
4 cups all purpose flour
1/2 cup sugar
8 tsp. baking powder
1/2 tsp. salt
Pinch of nutmeg
1 cup cold butter, cut into small dice
1 whole milk
4 eggs, separated (yolks & whites in separate bowls)
4 pints fresh strawberries (or better yet, berries from your garden)
2 cups heavy whipping cream
sanding sugar
powdered sugar
mint sprig (garnish)
Strawberry liqueur (recipe follows)
Preheat oven to 450 degrees. Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in cold butter to resemble coarse meal. In another bowl, blend milk and egg yolks with a fork. Stir into flour mixture to make a soft dough, divide dough into 6 portions; form into balls. Pat balls out on greased baking sheet to 3-inch circles. In a small bowl, whisk egg whites with a little water and using a pastry brush, brush tops of pastry. Cook pastry for 10-12 minutes until golden. Remove from oven and cool on rack. Whip whipping cream and add a little powdered sugar. Slice strawberries into a bowl and add 1/4 cup strawberry liqueur, mix gently. To serve; slice pastry rounds, place bottom half on plate, add some whip cream, add berries, more whipped cream, top half of pastry and drizzle with small amount of strawberry liqueur and top with dollop of whip cream and mint sprig.
Strawberry Liqueur (love this)
3 cups fresh strawberries, ripe and unblemished
1 1/2 cups sugar
2 cups 100 proof vodka
1 cup water
1 tsp. fresh lemon juice
1 tsp. orange zest
1/2 tsp. lemon zest
Gently wash the berries and place in bowl. Crush them with potato masher and add sugar. Let stand for 1 hour. Transfer mixture to a clean, sterilized 2 qt. glass container. Add vodka, water, lemon juice and zests. Cover and let stand in cool dark place for 2 days shaking several times per day. Press the mixture through a fine mesh sieve which you have placed cheesecloth. Wrap the pulp and squeeze over bowl to extract as much liquid as possible then discard solids and cheesecloth. Strain once again into clean bowl using pouring spout and finally, transfer the liqueur to another clean sterilized glass container. Cover and let stand for 1 week. Filter into a glass container, clean and sterilized with tight fitting lid. Let age for at least 2 weeks before serving. Keep chilled for up to 6 months. The flavor becomes smoother over time. Delicious, you can use over ice cream, or make cocktails.
Whiskey Cake (this comes from a recipe I found using Jack Daniels Whiskey, for all of you who don't like alcohol in your food it will cook out, but impart a wonderful flavor)
2 1/4 cups all purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 cup butter, melted
2 cups brown sugar, firmly packed
4 eggs, lightly whisked
1/2 cup whiskey
1 cup pecans, lightly toasted and chopped
1 (6 oz.) package semi sweet chocolate chips
Butter Whiskey Glaze
Preheat oven to 325 degrees. Grease a 13x9 baking pan. In a bowl, combine the flour, baking powder and salt. Set aside. Stir the brown sugar, eggs, flour mixture and whiskey into butter that you have melted in large saucepan. Pour batter into prepared pan and sprinkle evenly with pecans and chocolate chips. Bake 45 to 50 minutes or until center of cake if done when tested. Cool on wire rack and drizzle with glaze.
Glaze
1/4 cup butter, melted
2 cups powdered sugar
1/2 cup whiskey
1 tsp. pure vanilla extract
Combine all ingredients in a bowl and beat with wooden spoon. Note: The whiskey taste is quite predominate so I would add the whiskey a little at a time until you get the taste you like, but use no more than 1/2 cup.
Bon appetit
"It's a huge mistake to think you're not vulnerable to temptation"
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