Skip to main content

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.

Comments

  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

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...