Father’s Day is a day to celebrate the men in our lives.
For children, it is a day to show appreciation for their fathers and father figures. For adults, it is a day to show how much we love and appreciate the fathers and partners in our lives.
When I was young, like many of you, we celebrated Father’s Day by making homemade cards and crafts at school, or making coupon books where we offered to do chores as a gift to give Dad a break. As a teenager, cooking was already a passion of mine, so it was a given that I would cook for my dad. The morning would start off with a great breakfast, usually eggs Benedict followed by a barbecue for dinner.
Celebrating Father’s Day should include time spent together, doing the things your dad loves, which means if you are cooking on Father’s Day, keep it simple so you have more time with Dad and less time in the kitchen. Being June, barbecue recipes are the best. Cooking is kept to a minimum and cleanup is easy, and it results in such tasty food.
My dad loved his beef, so this was a favourite of his — steak kebabs, tender beef and veggies in one. Pair it with a traditional potato salad and a seasonal green salad, and a great meal is quickly being shared with your loved ones.
Steak kebabs
Marinated steak kebabs that can be grilled with any of your favourite vegetables. Serves seven.
Ingredients
- 1/2 cup soya sauce — I prefer tamari as it is lighter, less salty, has more flavour and is gluten free)
- 1/2 cup peach juice
- 1/2 cup olive oil (you can do a blend of olive and vegetable oil)
- 1 tablespoon dried onion flakes
- 2 cloves garlic, minced
- freshly ground pepper to taste
- 1-1/2 pounds top sirloin steak, cut into one-inch chunks
- 2 bell peppers cut into large chunks
- 1 sweet onion, Vidalia is great or red onion is tasty, too — cut into large chunks — add
- 14 good-sized mushrooms, leave stems on, trimming the end of the stem
- metal or bamboo skewers
Method
- Make the marinade by combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground pepper. Whisk well until all ingredients are combined.
- Cut the steak into one-inch or a bit bigger pieces to a large Ziploc bag. Add the marinade to the bag with the beef chunks, seal the bag tight and refrigerate for two to six hours.
- If using wooden skewers, soak them in water for 30 minutes. Thread the steak and chopped vegetables alternating on the skewer, keeping a little space between each piece, which allows the meat and vegetables to cook evenly.
- Heat the grill to medium-high and grease lightly with oil. Grill the kebabs for a few minutes on each side (eight to 10 minutes max), according to how well done you want your steak. My recommendation is to serve the meat medium rare. Allow the kebabs to rest for five minutes before serving, transfer to a serving platter, pouring any juices over the kebab.
If you don’t have a barbecue, you can cook on the stove top in a cast-iron pan for several minutes, rotating once or twice, until cooked through.
Classic potato salad (serves 10)
This potato salad recipe is made with Yukon gold potatoes, hard-boiled eggs and a creamy dressing — a family favourite, a great addition to your summer menu lineup.
Ingredients
- 3 pounds Yukon gold potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise (my choice is Hellmann’s if not making homemade)
- 1/4 cup buttermilk
- 1 tablespoon Dijon mustard
- salt and pepper
- 2 ribs celery, chopped
- 1/4 cup red onion, chopped
Method
- Boil and chop the potatoes. Place the whole, unpeeled potatoes in a large pot of salted water. Bring the water to a boil, and then lower the heat to simmer for 10 to 15 minutes until the potatoes are fork tender. Drain the water from the pot completely and then cover the pot with a lid to allow the potatoes to steam for five to 10 minutes. Peel potatoes and cut into 1/4-inch chunks or larger based on your preference.
- Make dressing — separate the yolks from the whites of the hard-boiled eggs and place yolks in a bowl. Mash the yolks with a fork and stir in the mayo, buttermilk, mustard and salt and pepper to taste.
- Assemble — pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery and onion. Mix well, cover and chill in the fridge for a few hours to allow the flavours to blend.
Notes: You could add some diced, cooked bacon, chopped chives, or diced pickles for another layer of flavour. I, personally, like this salad as the recipe is listed.
I love making potato salad ahead of time and storing in the fridge. If there are any leftovers, place in an airtight container for up to five days.
Anne-Marie Million is the chef and owner of A Million Mouthfuls Catering, a part-time catering business that she launched as a full-time passion project after retiring from a longtime career in the local hospitality sector in 2021.
