Fathers’ Day is around the corner and like millions of others I will think of my wonderful father and miss him when I do. Bittersweet this day. Even though I miss my dad more than I can say, I count myself lucky because I do have a wonderful father in my life, my husband.
Since his very first Father’s Day 22 years ago, he has made sure to keep a warm and cozy house for us to live in and good food for us to eat. He put money away for college instead of buying a flashy red convertible. Well, he did buy one once, but gave it to me.
He helped me take care of my father and grandfather at the end of their lives (this counts since they don’t have a Son-in-law’s Day). He keeps our trash cans empty, our cars clean and walks our dog every day without fail. He can fix ANYTHING which makes him pretty darn important around here. He has even provided us all with thrills and adventure by taking us to live in Europe. Pretty great guy, huh? So what if he’s a little challenged around the barbeque grill, and couldn’t put a new roll of toilet paper on the holder if his life depended on it.
When it comes to buying him presents for his day I’m of the belief that the shopping is up to his children. When they were little, they handmade cards and gave him lots of hugs and kisses just like I did for my own dad when I was young. Now that they are 17 and 22 they will be buying him something on their own, and since he just put our daughter through college and bought our son a new car after he totaled his first one, I might suggest they put their thinking caps on and really go all out.
As for my part, I’m in charge of supper of course. Since this is Dad’s day I’m going to make a real dad meal with a big hunk of meat and a pile of potatoes with a special dish on the side that happens to be one of his favorites.
We originally discovered this dish, which is a delicious combination of baked sweet bell peppers stuffed with tomatoes and garlic, at a friend’s house in England. Quite an accomplished cook herself she had to confess that this wasn’t her own recipe. I wasn’t a bit surprised to learn that it was a recipe from Delia Smith’s Summer Collection Cookbook. Come to find out as I dug a bit further, Delia Smith found this recipe through another chef who had discovered it when it was served to him at one of his favorite restaurants. So as you can see it has quite a long pedigree.
For my version of this recipe I have omitted the usual anchovies because I find them to be evil. In their place I have substituted yellow summer squash and onions and it is still just a fabulous summer dish. I have also included a simple steak rub recipe that I think you will love too. Rub this into your steaks and throw them on the grill and you will discover that you never need buy steak seasoning or steak sauce ever again.
Father’s Day Steak Rub
1 tablespoon beef bouillon powder or crushed granules
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon rubbed sage
1/8 – 1/4 teaspoon (depending on how spicy you like it) coarsely ground black pepper
1 tightly packed tablespoon brown sugar
1 teaspoon granulated sugar
Place all ingredients in a small bowl and stir together breaking up the ingredients until they are a uniform powder. Sprinkle half a teaspoon on each side of an 8 – 10 ounce steak. Rub in to coat and place it on the counter for 15 – 30 minutes or in the refrigeratior overnight if you wish. They just get better as they sit.
Will coat 6 steaks
Piedmont Roasted Peppers My Way
Piedmont Roasted Peppers My Way
4 medium size tomatoes
4 large red, orange or yellow bell peppers, cut in half lengthwise, reserving the stem if possible
1 medium size yellow summer or patty pan, cut into small bite size pieces
1/4 of a small onion, sliced into thin strips
1/4 teaspoon fresh thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
2 large garlic cloves, thinly sliced
4 teaspoons olive oil
Preheat oven to 350 degrees.
Place tomatoes in a medium size bowl and pour enough boiling water over the top to cover them. Set aside for 2 – 3 minutes or until the skins split. Remove from the water and remove and discard the skins; chop into large bite size pieces. Place in to a medium size bowl; set aside.
Remove the seeds and membranes from the inside of the peppers and set aside.
In a medium size bowl combine the chopped tomatoes, squash, onion, thyme, salt, pepper and garlic; toss well to combine. Divide the mixture evenly amongst the 4 pepper halves and stuff. Place the stuffed pepper halves in a 9” square pan that has been lightly greased.
Drizzle each pepper with 1 teaspoon of the olive oil. Place into the preheated oven and bake uncovered for 1 hour or until the vegetables are fork tender.