Father’s Day is June 19th, and it’s time to start planning a feast fit for a king.
We recommend beginning the day by letting dad sleep in while the rest of the family prepares brunch. To make sure no one is hungry again until dinner, add a charcuterie board with dad’s favorite meats, cheeses, nuts, jams, fruits and bread.
When the dinner bell rings, you’ll want to make sure dad is absolutely delighted. That means cooking from the heart with his favorite foods in mind.
For anyone who needs some inspiration, here are three ideas to get things going.
Classic Steak & Potatoes Dinner
When Dad is a meat-lover, you can’t go wrong with a good steak. There will be a few things you need to know before going shopping, and finding out his favorite cut of meat is a good place to start. Each cut from ribeye to petite filet mignon has its own flavor, texture and cooking times.
If you buy a quality steak, you won’t really need to do more than salt and pepper it before putting it on the grill or in the skillet. That doesn’t mean you shouldn’t explore all the possibilities for Dad’s special day.
Try this recipe from Food & Wine t for Butter-Basted Ribeye Steaks which uses butter, thyme, rosemary and garlic. You can never go wrong with Creamed Potatoes or these Garlic Smashed Potatoes from Delish.
Seafood Extravaganza
When Dad loves seafood, there’s no better place to be than South Florida. If he has a hard time choosing between oysters, shrimp or snapper, try recipes that combine multiple kinds of seafood. A Low Country Boil typically includes shrimp, crab and pork sausage along with corn, potatoes and spices.
Another way to pack a lot of delicious seafood into one recipe is by making paella. A traditional Spanish dish, Paella is full of flavor and packs a lot of delicious seafood into one dish.
Homemade Pizza
If pizza is Dad’s favorite thing, you can always order from his favorite place or make one of your own. In fact, your local Doris Market will have everything you need from pre-made pizza dough to Doris’ Own Fresh Mozzarella and premium toppings.
No matter what you make, what matters most is that it’s from the heart.
