Nationwide, there are all sorts of activities to celebrate Father’s Day, different ways to honor the hard work of dads and their contribution to society. For our family, it is usually a fun party focused on enjoying each other’s company — and a special meal.
When our kids were growing up we lived on a ranch in Topanga Canyon, and we celebrated Father’s Day by having a picnic and a kite-flying festival. Friends would bring their kites, and the dads and kids would send them skyward until everyone had run out of string. Then it was time to eat, drink, relax and relish the rest of the day.
When you honor dear old dad this year on June 21, try this hearty menu that can be served indoors or out, as lunch or early dinner. It makes a perfect picnic, and some of the food can be grilled at your favorite recreation spot.
The succulent Barbecue-Baked Short Ribs, marinated in a spicy sauce, can be made in advance, easily carried to a picnic site and reheated if necessary. Complement it with a fun Rainbow Cabbage Slaw and serve some Meatless Chili with lots of potato chips (choose a selection that includes interesting herbs and spices).
Sweet corn, wrapped in their protective husks, can be finished on the stove or wrapped in foil and cooked on the same barbecue. (The sweetest corn is that which is picked, cooked and eaten the same day.) Fathers always seem to enjoy participating in this part of the preparation — in fact, I don’t know a dad who doesn’t like to be in charge of the grill.
The desserts should be simple, and everyone loves Peanut Butter Chocolate Chip Kiss Cookies. Serve them with watermelon wedges and have lots of beverages available, ranging from beer and wine to sodas and lemonade.
BARBECUE-BAKED SHORT RIBS
- 2 garlic cloves, minced
- 3 cups dry red wine
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 pounds lean beef short ribs, fat and gristle removed
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon powdered mustard
- 1 tablespoon grated fresh ginger
- 1 cup (about 6) thinly sliced green onions (scallions)
Preheat the oven to 450 F.
In a large, shallow baking dish, combine the garlic, 1 cup of the wine, olive oil, vinegar, thyme, salt and pepper. Mix well. Add the ribs, turning to coat them. Marinate in the refrigerator for at least 6 hours. Turn the ribs every hour.
Transfer the ribs to a large roasting pan. Reserve the marinade and store in the refrigerator. Bake the ribs, uncovered, for 30 minutes, turning once. Pour off the fat.
Take the reserved marinade and stir in the ketchup, brown sugar, the remaining 2 cups of wine, mustard, ginger and green onions.
Spoon this sauce over the ribs, coating them thoroughly. Reduce the heat to 350 F, cover, and bake for about 2 to 3 hours, until the meat is tender. Serve with sauce on the side.
Makes about 12 servings.
MEATLESS CHILI
- 3 tablespoons olive oil
- 4 garlic cloves, peeled and minced
- 2 medium onions, peeled and chopped
- 2 (1-pound) cans of tomatoes, peeled and diced
- 2 celery stalks, thinly sliced
- 2 carrots, peeled and thinly sliced
- 2 small red peppers, cored, seeded and thinly sliced
- 1/4 cup chopped parsley
- 1/4 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Dash of Tabasco sauce
- Salt and freshly ground black pepper to taste
- 1 (20-ounce) can red kidney beans
In a large skillet, heat the oil and add the garlic and onions.
Simmer until onions are tender. Add the tomatoes, celery, carrots, red peppers, parsley, wine, tomato paste, lemon juice, chili powder, cumin and Tabasco sauce. Season to taste with salt and pepper.
Cook over medium heat for 20 minutes, stirring often, until the vegetables are tender. Add the kidney beans, mix well and continue cooking for 5 or 10 minutes.
Makes about 12 servings.
RAINBOW CABBAGE SLAW
- 1 small head green cabbage
- 1 small head red cabbage
- 2 large carrots, peeled and grated
- 3/4 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
Cut cabbages lengthwise into wedges small enough to fit in feed tube of food processor. Remove core. With slicing disk in place, slice cabbage using moderate pressure on pusher. Or, using a sharp knife, slice cabbages as thin as possible. Transfer sliced cabbage to a large bowl. Add carrots, toss and set aside.
In a small bowl, combine mayonnaise, sugar and lemon juice and blend. Add salt and pepper to taste. If needed, add additional sugar or lemon juice to taste. Toss with cabbage mixture to moisten completely.
Makes about 12 servings.
STEAMED CORN IN THE HUSKS
- 12 ears of fresh corn in their husks
- 1 quart of water
- Salt to taste
- Unsalted nondairy margarine
Strip off some of the outer husks of the corn, leaving the thin inner husk. With a sharp knife, cut the stalks close to the cob and the tip of the cob.
In a large, heavy saucepan, bring lightly salted water to a boil and add the corn. With the water at a steady low boil, cook for 10 minutes. Remove and serve at once with margarine and salt, or wrap in foil and finish heating on the barbecue for added flavor and a golden brown color.
Makes 12 servings.
PEANUT BUTTER CHOCOLATE CHIP KISS COOKIES
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted nondairy margarine
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs, slightly beaten
- 1 cup chunky or smooth peanut butter
- 2 teaspoons vanilla
- 1 (11-ounce) bag pareve chocolate chips
Preheat the oven to 350 F.
In a medium bowl, sift together the flour, baking soda and baking powder. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix the margarine on medium-high speed until blended. Add the sugars and mix until well blended, but not fluffy. Beat in the eggs, peanut butter and vanilla; mix thoroughly. With the mixer on low, gradually add the flour and mix until combined and smooth.
Form dough into 2-inch balls and place about 2 inches apart on ungreased, parchment-lined baking pans. Bake for 10 to 12 minutes, or until edges of cookies are light golden brown.
Remove from the oven and immediately press 2 or 3 chocolate chips in the center of each cookie. Cool on pans for 2 to 3 minutes, then transfer to wire racks to cool completely.
Makes about 5 dozen cookies.
