On June's Show: A Father's Day Meal Fit for a King!

"Pittsburgh Style" Caramelized New York Strip

New York Strip Steaks, 1" - 1 1/2" thick
"Awesome Steak Rub" (recipe below)
Granulated Sugar
Cooking Oil

Heat 2-3 T. cooking oil in skillet (cast iron works well but smokes more) over high heat until smoking. Generously coat both sides of steak with steak rub. Sprinkle 2 T. sugar on top of steak and pat down. Carefully drop steak, sugar side down, into hot skillet. Sizzling, spattering and smoking will occur (this is normal but use of the stove's ventilation fan is recommended). Cook 2-3 minutes until steak is dark and caramelized on one side. Sprinkle other side with sugar and turn steak. Cook another 2-3 minutes. Reduce heat to medium high and continue to cook another 5-6 minutes on each side (depending on the thickness) for medium-rare.

Awesome Steak Rub (Yield: 1 cup)
Keep this around. It's great on chicken, too.

In food processor combine:
1 oz. (about 1 cup) dried porcini mushrooms
1/2 cup kosher salt
2 T. garlic powder
2 T. dried rosemary
2 T. dried thyme
2 T. dried sage
1 T. black pepper
2 T. sugar

He-Man Three Cheese Smashed Potatoes

1 1/2 - 2 lbs. baby Yukon gold or red new potatoes
1/2 stick butter
1/2 t. salt
1/3 cup chicken broth
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrery Jack cheese, shredded
4 oz. cream cheese
3 - 4 scallions, sliced (optional)

Place potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork tender(do not overcook or potatoes may become gooey). Drain. Using a potato masher or the back of a wooden spoon, "smash" the potatoes into large chunks.

Place cream cheese and butter in a microwaveable bowl and soften at 50% power for 60-90 seconds. Whisk until smooth. Combine with chicken broth and salt. Add mixture to potatoes and toss. Add cheddar and Monterrey Jack cheese and toss gently. If desired, add sliced scallions.
8 servings

Big Iceberg Wedge with Chucky Blue Cheese Dressing and Crispy Bacon

1 head fresh iceberg lettuce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup milk
1/2 t. salt
2 t. fresh lemon juice
4 oz. plus 2 oz. crumbled blue cheese
4 slices bacon, cooked until crispy and cut into coarse pieces
Optional: 1 medium tomato, seeded and chopped

Place mayonnaise, sour cream, milk, 4 oz. blue cheese, lemon juice and salt into blender and process until smooth. Pour a "puddle" of dressing onto 4 individual salad plates. Top each with an iceberg wedge and drizzle additional dressing on top. Sprinkle salads with remaining 2 oz. blue cheese crumbles, bacon and chopped tomato.
4 servings

Super Easy Cool Fruit Parfait

1 lg. package instant vanilla pudding
(prepared according to package directions)
1 (12 oz.) container Cool Whip
Assorted fruit: sliced strawberries, blueberries, blackberries, raspberries - any kind will work.

Prepare instant pudding according to instructions on box. Combine with Cool Whip until fully incorporated. Layer with fresh fruit in glass bowls and serve.... super easy!

Recipe inspired by Lynn Taylor.

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