|6/10/2021 3:56:00 PM|
My perfect Father's Day menu
by JEFF NORTONWith Father’s Day coming up soon, I’m going to take this week to devise my perfect food day that I’d want my wife or hypothetical kids to make me in celebration. (Hint, hint Aly)
I am not a dad to any humans currently, but Aly and I are those type of people that you probably hate: people that claim their dogs as children.
To be fair to us, Benny is 140 pounds and Jett is almost 70, so our dogs are bigger than most human children anyway. And Benny is probably messier than your kid too!
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Obviously, you have to start with breakfast. I am a big breakfast guy and make sure I have something every morning. During the work week, it’s usually something fairly simply like eggs and bacon or a quick omelette or scramble.
I shy away from making these pancakes often because they obviously are not good for you, but on Father’s Day, who cares? Eat away!
CINNAMON ROLL PANCAKES
1 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (may need to add a little more if batter is too thick)
1 tbsp. vegetable oil
1 large egg, beaten
OR use pancake batter from a mix.
1/3 c. butter, melted
3/4 c. packed brown sugar
1 tbsp. ground cinnamon
4 tbsp. butter
2 oz. cream cheese
1 1/4 c. powdered sugar
1 tsp. vanilla extract
Prepare Cinnamon Filling first:
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set at least 30 minutes. You want it thick, not liquidy)
Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine) OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Heat a large skillet or griddle over low heat. Spray with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet.
Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!
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I’m including something from the cocktail well here for Father’s Day. With this beautiful weather we’ve had, finding an hour or two on Fathers Day to kick your feet up on the patio furniture or hammock and take a nap, sounds about perfect.
If you mix one of these up, it’s going to be nice, cool and refreshing as you sip, and will help you doze off for that perfect midday nap.
3 lemon wedges
2 oz. bourbon
3/4 oz. simple syrup
4 mint leaves
Garnish: mint sprig
This drink does require a good muddler for the lemons, but other than that it’s pretty basic. If you don’t have a shaker, just make sure you give it a good mix and strain the drink into your glass to keep the mint leaves out of the final product.
Muddle the lemon wedges in a shaker.
Add bourbon, simple syrup, mint leaves and ice, and shake until well-chilled.
Strain into a rocks glass over fresh ice and garnish with a mint sprig.
The freshness of the lemon, the coolness of the mint and the smoothness of the bourbon marry together to create a perfect summer sipping cocktail for the lazy patio Sunday.
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This recipe is old school and new school mixed together. A great American classic like a hot dog, teamed with a southwestern flair. They are completely customizable and completely phenomenal, especially if you love hot dogs like I do!
SONORAN HOT DOG
4 beef hot dogs
4 slices thin cut bacon
2 tbsp. salted butter
4 sandwich rolls
1/2 c. refried beans
1 avocado (diced)
1 tomato (diced)
1 red onion (diced)
1 jalapeño (thinly sliced)
Garnish: Fresh cilantro
1/4 c. sour cream
2 tbsp. mayonnaise
1 tbsp. lime juice
1 tbsp. fresh cilantro (finely chopped)
1/2 tsp. salt
1/2 tsp. pepper
Wrap each hot dog with a slice of bacon so that the entire hot dog is covered in bacon. Secure with a toothpick and place them in the refrigerator for at least 30 minutes. This helps the bacon stick to the hot dog and will keep it from falling off when they’re cooked.
Heat the grill or stove on medium heat. Keep the temperature on medium heat so the bacon cooks without burning. Remove the toothpick from the hot dogs.
Add the bacon-wrapped hot dogs to a grill pan or a grill. Cover the hot dogs with a lid. Rotate the hot dog frequently until the bacon is crisp and the hot dog is warmed through.
For the crema, whisk together the sour cream, mayonnaise, lime juice, cilantro, salt, and pepper in a small bowl.
Cut the sandwich rolls down the middle, and grill them in the same pan as the hot dogs. Make sure to pull them apart a bit so the inside of the roll gets a bit toasted.
Warm the refried beans in a stove top pan or on the microwave, and spread a few tablespoons into the bottom of each roll. It will help keep everything in place!
Add the hot dog into the roll and then top with diced avocado, tomato, red onion, jalapeño, cilantro, and a drizzle of the cilantro-lime crema. Serve immediately with your favorite sides.
I know this seems like a putzy recipe, but it’s not. As long as you have decent knife skills, the prep work is easy and the payoff is well worth it!
TFD: Happy Father’s Day to all the great dads out there, including my dad, Scott! Thanks for everything you’ve ever taught me!