Father's Day - seeking inspiration for something that's worth cooking


 
Brett-EDH

Brett-EDH

TVWBB Olympian
just realized it's Father's Day this Sunday. Happy Father's Day to all you fathers, wannabe fathers and old farters.

i haven't a clue what i want to cook, so i'm seeking some inspiration from you all.

i'm open to new cooks, tried and true cooks, recipes, links to stuff that interests you to cook, or what have you.

so spill your beans here and spew out some ideas of what you like to cook, will cook, wish you'd cook and something that's a total avoid cooking.

my menu is a blank slate. feed my brain, please.
 
This is one of my favorite "a little more special" dishes, and it's always a hit:

Cider-Brined Pork Chops
Ingredients
Brine:
3 cups water
1/4 cup coarse salt (sea or kosher)
3 cups cold apple cider
4 strips lemon zest (remove it with a vegetable peeler)
1 piece fresh ginger (2 inches)
1 teaspoon freshly ground black pepper

4 pork chops, 1-1/2 to 2 inches thick
2 tablespoons melted butter or vegetable oil

Instructions
Step 1: Bring the water and salt to a boil in a large saucepan. Remove the pan from the heat and stir in the cider, lemon zest, ginger, and pepper. Let cool to room temperature.

Step 2: Arrange the chops in a dish or resealable plastic bag. Pour the brine over them. Brine the pork in the refrigerator for 6 hours, turning several times so they brine uniformly. Drain the chops well, discarding the brine. Blot dry with paper towels.

Step 3: Set up grill for indirect grilling and preheat to medium-low (225 degrees). Add wood chunks or chips to the fire. Smoke the pork chops to an internal temperature of 120 degrees. This will take about 1 hour.

Step 4: Transfer the chops to a platter, set up grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 5: Brush the pork chops on both sides with melted butter. Direct grill until cooked to taste, about 4 minutes per side for medium (150°F on an instant-read thermometer). Give each chop a quarter turn after 2 minutes to lay on a crosshatch of grill marks. After you turn the chops, baste with any remaining butter.

https://barbecuebible.com/recipe/cider-brined-pork-chops/
 
Rack of Lamb

Made it for my mom's birthday, posted it HERE back in 2014. I paired it with some Ridge Zin, but would be just great with a nice Sobon, too! 🤣
 
Rich G said:
Rack of Lamb

Made it for my mom's birthday, posted it HERE back in 2014. I paired it with some Ridge Zin, but would be just great with a nice Sobon, too! 🤣
Click to expand...
sounds more like a Napa Cab meal. Sterling Platinum? I have a few from 2011 or 2014. BOLD, be bold. keep 'em coming. i have lots of time to make a decision, still. TY
 
Sterling Vineyards suggested this to me via email:
Up to 50% Off plus Included Shipping!​
This Father’s Day give Dad something he’ll really appreciate—a project and a great glass of wine to sip while he gets it done. The project in question? Smoky, chipotle shrimp grilled to juicy perfection.

With a marinade of chipotle chiles, cilantro and lime, the shrimp are the perfect accompaniment to a distinctive wine like our Reserve Cabernet Sauvignon. Serve the wine slightly cooler than room temperature and the shrimp with warm tortillas and your favorite crunchy summer vegetables for a delicious celebration of Dad.
Chipotle Lime Shrimp
Serves 4

Get Prepped:
To make shrimp that are extra juicy but still nicely browned, opt for jumbo-sized and use two skewers so they are easy to flip. Place all the shrimp facing the same direction on the skewer to lessen any moisture loss.

Finally, make sure to soak your skewers for at least 30 minutes before putting them on the grill.
  • 2 lbs jumbo shrimp, peeled
  • 8 wooden skewers
  • ¼ cup mayonnaise
  • 3 tablespoons chopped canned chipotle chile in adobo sauce, plus 1 tablespoon of the sauce from the can
  • 5 garlic cloves, minced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon each of cumin and paprika
  • 1 teaspoon sugar
  • ½ teaspoon salt
Directions:
Mix all ingredients in a large bowl until well-combined. Add the shrimp and toss until completely covered. Thread the shrimp onto two skewers, all facing the same direction and with no space in-between. Heat your grill and once hot, add skewers, working in batches if needed. Cook for about 2 minutes per side being careful not to overcook.

Remove the skewers from the grill and squeeze extra lime over top. Pour a glass of Sterling Cabernet Sauvignon and cheers to Dad!
 
Bob H. said:
I enjoy the grilling on Fathers Day!
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Yes, pretty much just like any other day!

We're going to visit my daughter and grandsons Father's Day, so I don't know what I'll do yet either. Situation so screwed up, even this thread only just now reminded me -- oh yeah, that's me. I'm not sure how much time I'll have available. Could be a frozen dinner unless I get ambitious tomorrow. Maybe thaw some of my chili and try that new thing I recently heard of -- over spaghetti. Oh -- spaghetti is tonight...
 
You do some very inspirational cooks on your own but I've been contemplating a seafood boil, though it won't happen this weekend.
 
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