HAVE A DIFFERENT FATHER'S DAY!
© Vaudie E. Harrison
This next Sunday is Father's Day--at least here in the United States.
This is a day set aside to honor our Fathers and take a moment or two to tell him how much he means to each of us.
From a Father's viewpoint, however, my feelings about this day are mixed. One part of me wants to be pampered and catered to. Another part of me wants nothing more than to be surrounded by my loved ones. Frankly, if I had to choose between the two, I'll take the second choice. I like nothing more than to spend the day with my family, and perhaps a friend or two, doing something that we all like and enjoy. In today's busy world days to just relax and enjoy the company of loved ones come far too seldom and should be cherished by all involved.
There is one thing that I do enjoy on Father's Day, and that's GOOD FOOD and lots of it. The food doesn't have to be fancy or elaborate. It just needs to be good.
In fact, this week I'm not going to give you a bunch of fancy or complicated recipes--just simple ones.
Frankly, I'm happy with nothing more than a "really good steak" with all the trimmings. By trimmings, I mean such things as a good tossed green salad, with your favorite dressing. Perhaps I might add a baked potato that is topped with melted butter (or margarine), sour cream, chives and bits of crisp fried bacon. Just remember, for those who are watching their diet, that the potato is not fattening but the toppings might be. So, go easy on those things, but use enough to enjoy without destroying your diet.
I remember, when I was a kid, my Father and Grandfather would marinate a steak for a few hours before cooking it--and I still do. The marinade that I use will vary from time to time--I normally don't measure anything--because I create the marinade by taste each time. The ingredients are almost always the same. I make a mixture of Worcestershire Sauce, crushed garlic, salt, freshly ground black pepper and occasionally a pinch or two of crushed rosemary. Add each ingredient, a little at a time while mixing, until the taste is "just right", then completely coat the steak with the mixture and allow to marinate for two to four hours before cooking.
Cooking the steak over a bed of Mesquite or Hickory coals is my preferred method of cooking the steak. One tip, from my Father, is to NEVER turn the steak more than once during the cooking process. It was his belief that to flip the steak more than once would make the meat tougher. And as strange as it might sound, I have found that belief to be true. Try it that way, and I think that you'll agree.
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