Saturday, June 16, 2018

Chorizo Deviled Eggs, Crusted Steaks, and Café Liégeois #DadsDayEats


Tomorrow we're celebrating Fathers' Day, so I decided to see if any of the Festive Foodies wanted to join me in sharing some recipes for all the dads in our lives. I chuckled when I saw the line-up; Coleen, Ellen, and I must be cooking for carnivores!

And, funny thing: I didn't realize when I offered to host this event that I had set the posting date before Fathers' Day, so, there wasn't any way it could be our real Fathers' Day menu. Whoops. This was our pre-Fathers' Day dinner instead.

Tomorrow night, we are having my parents over and Jake will be grilling our actual Fathers' Day feast: marinated quail, wild salmon, top sirloin, and fresh corn. I baked two Key Lime pies and will make a green salad, too. If you're celebrating tomorrow, what's on your menu?

The Dads' Day Eats

My Offerings
I thought about some of Jake's favorite bites and couldn't decide between three dishes. So, I'm sharing all three for this event though the first  two don't really qualify as recipes...just variations on dishes almost everyone already has in their repertoire. The third might be a new one for you. It was for us.

Chorizo Deviled Eggs

Ingredients
  • 4 hardboiled eggs, peeled and halved
  • 2 T mayonnaise (here's my homemade version)
  • 2 T cooked, crumbled chorizo
Procedure
Place the egg yolks in a small mixing bowl. Blend in the mayonnaise until creamy and fully combined. Fold in the chorizo, reserving a little bit for garnishing the tops. Spoon the filling back into the cooked egg whites and top with remaining chorizo. Serve immediately.

Crusted Steaks

Ingredients
  • 2 rib-eye steaks, about an inch thick
  • freshly ground salt
  • freshly ground pepper
  • 1 T olive oil
  • 1 T butter
  • Also needed: a griddle or grill pan
Procedure
Let steaks rest at room temperature for at least 30 minutes before cooking - and up to an hour. Sprinkle both sides with salt and pepper.

Melt 1 T butter in 1 T olive oil on a griddle or grill pan. Heat the point that it is almost smoking. Sprinkle another layer of pepper over the meat, pressing it into the meat.

Place your steak - newly sprinkled side down - in the pan. Depending on thickness, you will want to cook the steak for 3 to 5 minutes on each side. Sprinkle the top side with more pepper before flipping. You should have a nice crust formed with an internal temperature of about 130 degrees F for medium. Remove from pan and tent with foil. Let rest for at least 5 minutes before serving.

Slice and serve immediately.

Café Liégeois

I recently interviewed Fabrice Rondia of Belgian Pacific for Edible Monterey Bay. You can read my blogpost for them. In any case, he introduced me to Café Liégeois. When he described it as a Belgian affogato with coffee ice cream and chantilly cream, I knew that Jake would love it! I even added some coffee-extract to my whipped cream for even more coffee flavor!

Ingredients makes one
  • 1 scoop coffee ice cream
  • 2 ounces espresso
  • dollop of whipped cream
Procedure
Place ice cream in a tempered glass or mug. Pour espresso over the ice cream. Top with whipped cream. Serve immediately.

1 comment:

  1. It all sounds delicious but I could eat a whole plate of those chorizo deviled eggs. Hope your hubby had a great Father's Day!

    ReplyDelete

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