For Father’s Day this year we wanted to celebrate our Dad’s the best way we know how — through food. Whether it’s his favorite cocktail or a breakfast toast that only he knows how to nail, there is always one special recipe that reminds of our fathers. We decided to pay tribute to Pops by sharing our favorite food-centric memories, and recipes that you can make at home.
“My mom would typically be the one to make me breakfast in the mornings before school, but occasionally my dad would take the task. He would make his “secret recipe toast” which was actually the best toast ever! Mom couldn’t make it, only dad could. When I got older, I found out it was just under-toasted cottage white bread with a ton of salted butter. But man was he good at making it.” – Chef Sara
- 1 Slice of Cottage White Bread
- 1 TBSP Salted Butter
- Toast the bread slightly, only for a few minutes. Top it with the salted butter.
“One of my dad’s favorite recipes is stuffed grape leaves. My mom makes these for him on Father’s day each year! My dad’s dad was born in Greece and it’s a family recipe that he loves.” – Susie, Photo/Video Producer
- 1 1/2-2 lbs ground lamb
- Approx 1/2 cup raw white rice
- 1 or 2 eggs, start with one, add another if too dry
- Approx 2 tbsp, (a few palmfuls!) Ground Mint
- Approx 1 tsp Salt
- 1 Jar of Krinos grape leaves in brine
- Rinse leaves under running water, and drain on paper towels
- Use the large leaves first, then use 2 small if needed
- Place a small mound of filling on leaf, wrap, tuck in sides, and finish wrapping
- Fill pan with cold water to cover leaves
- Place a smaller plate on top to hold them in place
- Break 1 or 2 eggs into large bowl, beat them, add small amounts of lemon juice to eggs, until it is quite aromatic. Add spoonfuls of hot juice from pot, and whisk continuously. If you add too much at a time it will cook the eggs! Just a few spoonfuls mixed in will do it., then add more juice from pot to fill bowl about half-way. Add however many grape leaves you think you will eat to bowl, and mix around into sauce.
“My dad is all about his smoker. Here are two of his favorite recipes!” – Ashley, Customer Service
- Place the whole chicken in a large bowl and cover with water.
- Add oranges, lemon, sea salt, and whole black peppercorns to water, a few of each will do the trick, and brine overnight
- Smoke at 225 until internally 160 degrees (approximately 2-3 hours)
- Remove from smoker and coat with your choice of BBQ sauce in a large bowl
- Return chicken to the smoker
- Smoke until internal temp is 175 degrees (approximately 2 hours)
- Rub rack of ribs with enough brown sugar, salt, and black pepper to cover and let sit overnight
- Smoke at 175 degrees for a total of 6 hrs, basting with your choice of BBQ sauce every 20-30 minutes
*crack the door to the smoker, be very careful not to let too much heat out!
“My dad loves Penne Chicken Alfredo with sun-dried tomatoes and veggies. It’s a quick dinner and makes for the BEST leftovers!” – Madison, Social Media Specialist
- 8 ounces penne pasta
- 4 tablespoons unsalted butter, divided
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 3/4 cups milk
- 1/2 cup sun-dried tomatoes
- 3 ounces cream cheese, cubed
- 1/2 cup freshly grated Parmesan
- Any veggies you like!
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with Italian seasoning, salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before slicing; set aside.
- Melt remaining 3 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour, tomato paste, and basil until lightly browned, about 1 minute.
- Add in vegetables. We like onions, mushrooms, and peppers! Saute until veggies have softened slightly.
- Gradually whisk in milk and sun-dried tomatoes. Cook, whisking constantly until slightly thickened, about 5 minutes. Stir in cream cheese and Parmesan until smooth, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in pasta and chicken, and gently toss to combine.
“Here is my favorite cocktail recipe…a classic for dads! WhistlePig Rye Whiskey is the key.” – Todd, Business Insights
- 2 oz WhistlePig Old World 12YO Straight Rye Whiskey
- 2 dashes Angostura Bitters
- 1/2 tsp Demerara Sugar
- Orange Peel
- Place sugar and bitters into an old fashioned glass and muddle
- Fill glass will ice and add whiskey and stir well
- Garnish with an orange peel
Give the gift of a full stomach this year, and share your dad’s favorite recipes in the comments.