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The Cookstr Weekly: Dad-Worthy Dishes

June 6, 2013
I love summer’s special days of remembrance and celebration, with so many of them offering an occasion to throw some good steaks or marinated chicken on the grill, and clink glasses full of something cold and tart. Father’s Day especially always turns me to menu-planning; even when my dad and I aren’t in the same state, I’m likely to send him a good slab of smoked salmon or a big bag of pistachios in lieu of a gadget or a tie.
I’ve long been of the opinion that the quickest way to nearly everyone’s heart is through their stomach, but I’ve always especially enjoyed cooking for my dad, who truly taught me how to enjoy food. He is the one who would sneak a pint of butter pecan ice cream into our health-conscious household; crack open a coconut with a hammer and a screwdriver in the garage so I could scrape out the rich insides; and would serve us big bowls of angel hair pasta with red clam sauce from the can and lots of Parmesan cheese. Below are a slew of summertime recipes to make dad’s eyes light up. And if you’ve lost your Dad, I hope you are near someone in your life or community who is a great Dad, so you can celebrate that person and honor and remember yours. Happy Father’s Day!
Warmest regards,
Kara Rota
Editorial Director

by Daphne Oz

The cast-iron skillet is the true star in this recipe, making the chicken thighs crispy while the spicy-sweet jam reduces to a sticky crust. Caramelized sweet potatoes and peaches go ahead and indulge dad’s sweet tooth right in the main course, with a little coconut oil and maple syrup for a richer flavor. Bone-in chicken thighs rather than breasts are ideal for this recipe, as they’ll stay moist through the high heat and relatively long cook time. Squeeze a little fresh lemon juice over the chicken just before serving to bring out all the sweetness and spice.

More Father’s Day Recipes from Cookstr

My Martini by Tony Abou-Ganim


Chilled Shrimp with Bloody Mary Cocktail Sauce 

by Meredith Deeds and Carla Snyder


by Tony Abou-Ganim


“Burnt Orange and Lemon Twists:

These are a real crowd-pleaser and are not as difficult to master as you might think. Simply cut about a 1.5 inch (3.8 cm) by 1 inch (2.5 cm) disk of peel off a large, firm, thick-skinned (to assure a higher oil content) navel orange. Be sure to get just the skin and as little of the pith (the meaty white part of the orange-between the skin and the fruit) as possible. Holding, the orange peel between your thumb and first two fingers with its skin facing out, hold a lit match several inches above the glass. With the orange peel about an inch away from the flame, squeeze the peel quickly and firmly. When done correctly, a burst of flame will come from the oils being released out of the orange peel, leaving a wonderful aroma and adding just a note of orange essence to your cocktail. After flaming, simply place the twist in the drink.”

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One Comment leave one →
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