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The whole “famdamily” circa 1956
If Brunch is for Mother’s Day, then BBQ is definitely the call on Father’s Day.
Mom loves to dress up and go out for breakfast.
Dad, not so much.
Dad loves to be out in the yard, grilling some meat on the BBQ in his shorts and raggedy T-shirt. OK…maybe dad likes to dress a little bit better then that, but not too much better.
My Father has been deceased for over 25 years now, but I still think about him on this, “his” special day. The day we celebrate all that our fathers teach us. Especially those handy, around the house chores. Simple things like, lefty loosey righty tighty when using a screw driver – to changing a tire – just in case AAA is not in the area.
So let’s celebrate DAD! And hopefully one of these menus fits your father’s idea of a great day on the grill…
While my mother’s deviled eggs were always boiled, and mine are baked, the end result is still a delicious creamy well seasoned yolk in tender egg white.
Dad loved his ribs. He didn’t make the best ribs in the world necessarily, unless you could appreciate a charred piece of bone with BBQ sauce on it. It’s one of the reasons I set out to make the Most Tenderest Ribs Ever. To eat some really good ribs…
I think Dad would approve.
No self-respecting Ducommun family BBQ would be complete without the family’s potato salad. Chuck full of tender potato, celery, pickles, black olives, in a tangy dressing. YUM. And no, there are no hardboiled eggs in it. I was not a fan, and heck, we have the deviled eggs to start, so…but if you wanted to put eggs into the potato salad, well…whatever floats your boat.
FRESH. STRAWBERRY. SHORTCAKE.
Need I say more?
BB has been celebrating the past 20+ years of Father’s day at the San Francisco Wine Competition as a judge. I remember when Trevor was 3 years old and BB was first invited to sit in on a panel.
“Can I sit in on a wine judging panel on Father’s Day this year?” he asked with a please in his voice.
“Sure, it’s Father’s Day, you should do what you like” I replied. And so a tradition was born.
When Trevor was little, he and I would go along for the weekend, enjoying the Father’s Day Jazz Brunch at the Nikko hotel while BB labored away tasting red after red wine…coming in to show us his purple wine stained teeth. That was/is Father’s day.
This year will be the first year he will miss the wine comp. And the reason for missing it is a good one – we will be traveling to Pomona, Cal Poly Pomona, to be exact, to celebrate our son’s graduation from college – and then traveling on to Hawaii for a week of biz then a week of fun as we celebrate our 25th wedding anniversary.
As we will be in Hawaii on Father’s Day, BB’s Menu is centered around island cuisine.
Ever since he was first introduced to this simple, yet tasty starter, BB has been a big fan! Shishito or padron pepper, quickly fried, touch of salt, squeeze of lime and done. Not hot, just right.
Just makes sense. We learned more or less how to make these tasty ribs in Hawaii, we should make them in Hawaii. Or, just make them in your backyard and say Aloha!
Beans, pineapple, green peppers, BACON, sweet and spicy. A perfect accompaniment.
The peaches are ripe and in season, and who doesn’t love an easy peach cobbler? While this might have to wait until we actually get home to make it, since it will probably be Macadamia ice-cream for our dessert in Hawaii, it will be worth the wait.
But you don’t have to wait!
Maybe your Dad, is more of a burger kind of guy, like BB’s Dad. Well, here are some interesting burgers he might just like to try…
No matter how you celebrate Father’s Day – as a tinkering dad, a golfing dad, a wine-tasting dad, the son of a dad, the daughter of a dad – the wife of a dad, the mother of a dad, the father of a dad – celebrate in style and with LOVE From the Kitchen of LindySez!
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