My father is a cooking enthusiast and he has a natural ability to make delicious things. He taught me most of what I know about cooking and everything that I know about grilling.
This week he and I spent some time in the kitchen and at the grill creating a menu of a few of our favorite dishes just in time for Father’s Day.
These recipes are simple, delicious and summer appropriate. However, he warns that, "This meal is not for the dieters in the world."
Making them the perfect dishes to make for Father’s Day, since we all know that the way to a man’s heart is through his stomach.
Happy Father’s Day, Dad!
2 pounds ground pork
1¼ pound ground turkey
2 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons dried oregano
2 teaspoons ground cumin
Gently mix the pork and turkey, chili powder, salt, oregano and cumin. Divide into eight equal portions; shape into 4½-inch patties.
Heat the grill to high and lightly oil the grates. Place the patties on the grill; cover grill and cook until centers are no longer pink, about 3-minutes per side.
If desired place a slice of cheese on each burger. Serve on a toasted bun with Cilantro Pesto.
Note: Eaters can load the burger with as many toppings as desired. I prefer it with a crispy lettuce, tomatoes, pickles and maybe even bacon.
2 cups packed fresh cilantro, rinsed and dried
3 medium garlic cloves
¼ cup blanched almonds
¼ cup chopped red onion
¼ cup olive oil
¼ cup parmesan cheese
1 tablespoons lime juice kosher salt
Place the cilantro and almonds in the bowl of a food processor. Pulse until both are finely chopped; scraping down the sides of the bowl as necessary.
Add garlic and onion; pulse to combine.
With the food processor running, pour oil through the feed tube on top in a slow, steady stream. Keep the food processor running until the mixture is smooth, stopping to scrape down the sides of the bowl as necessary.
Add the parmesan cheese and lime juice and pulse to combine; season with salt.
Note: If you like your pesto with a little kick you can also add fresh pepper to this recipe.
1 bag of frozen hash browns
1 can cream of chicken soup
1 can cream of onion soup
2 cups sour cream
½ teaspoon salt
2½ cups finely shredded sharp cheddar cheese
¼ teaspoon black pepper
2 tablespoons melted butter
½ cup chopped onion
2 cups crispy fried onions
In a large bowl combine the soup, sour cream, butter, 2 cups of cheese, salt and pepper. Place the hash browns in a separate bowl and begin to mix in the cheese mixture until the hash browns are well coated.
Evenly spread the mixture in a greased 13-by-9-inch glass pan.
Top the mixture with crispy dried onions and more cheddar cheese.
Bake uncovered at 350 degrees for up to 1-hour.
Note: This recipe can also be made with corn flakes instead of crispy fried onions, however the onions bring a little more flavor to the dish. Placing your hashbrowns in the refrigerator prior to making this dish will ensure the casserole cooks more evenly.
Grilled Peach Crisps
2 tablespoons sugar
1 teaspoon ground cinnamon
4 medium peaches, quartered and pitted
4 cups vanilla ice cream
1 cup granola
Combine sugar and cinnamon in a bowl then toss in peaches.
Lightly coat the heated grill rack with cooking oil. Place peaches cut side down and grill over medium heat until peaches are tender and begin to caramelize.
Place peaches in dessert bowls with ice cream and top with granola.
Note: You can either grill the peaches with or without their skins. If taken off be sure to turn the peaches over to cook them evenly.