Recipes: Father’s Day Favorites

Cooking up something special for Dad is, unfortunately, not a one-size-fits-all menu. Hot dogs and hamburgers might not seem “special enough” to some dads; shrimp and lobster might seem “too special”; and Italian favorites like lasagna and baked ziti might seem too much like Sunday dinner. So-o-o-o, I’m going with a big fat steak, some delicious potato cakes, and a decadent steak sauce that even Mom will like! Delicious with a full bodied red wine!

Grilled Rib Eye with Colcannon Potato Cakes and Whiskey Steak Sauce

Serves 2

For the potato cakes:

1 small cabbage, cored, quartered, and shredded

2 large baking potatoes, peeled and cut into 1 1/2 inch pieces

3 tbsp. butter, cut into small pieces

1 small leek (white and green parts), washed and sliced

1/2 cup milk

Salt and freshly ground pepper to taste

1/2 tsp. minced fresh parsley

2 tbsp. canola oil for frying

For the steak sauce:

2 tbsp. unsalted butter

2 tbsp. olive oil

1 garlic clove, minced

1 shallot, minced

8 large white mushrooms, chopped

1 tsp. honey

1/2 tsp. wholegrain mustard

2 tbsp. whiskey

3/4 cup homemade beef stock or canned low-sodium beef broth

3/4 cup heavy (whipping) cream

Sea salt and freshly ground pepper

Fresh parsley sprigs for garnish

For the steak:

2 (10 oz./300 g) rib eye steaks

Olive oil

Sea salt and freshly ground pepper to taste

1. To make the potato cakes: In separate medium saucepans, cook the cabbage and potatoes in salted boiling water for about 20 minutes or until tender. Drain the cabbage and chop. Drain the potatoes and mash. Combine in a large bowl with the butter.

2. In a small saucepan over medium-low heat, combine the leeks and milk. Cook for 8–10 minutes, or until the leeks are tender. Stir into the potato mixture and season with salt and pepper.

3. Transfer the potato mixture to a work surface and pat it into a 1/2-inch-thick round. With an offset spatula or your fingers, smooth the top. Refrigerate for 10–15 minutes or until potatoes are cold. With a 3-inch biscuit cutter, cut out 4 rounds.

4. In a large skillet over medium heat, heat the oil. Cook the potato cakes for 3–4 minutes on each side, or until browned and heated through.

5. To make the sauce: In a large skillet over medium heat, heat the butter and oil. Add the garlic, shallot, and mushroom and cook for 2–3 minutes or until soft but not browned. Stir in the honey and mustard and cook for 1 minute. Add the whiskey and stock or broth and cook for 3–4 minutes or until reduced by half.

6. Whisk in the cream and cook for 2–3 minutes more, or until the sauce thickens. Season with salt and pepper.

7. To make the steaks: Light a fire in a charcoal grill or preheat a gas grill to medium-high. Season the meat on both sides with olive oil, salt, and pepper. Grill to desired doneness (130°F/54°C for rare, 140°F/60°C for medium, 150°F/65°C for well-done). To serve, put a steak on each plate and serve with the potato cakes. Spoon the sauce over the steak.

For more recipies, click here.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland was released on Amazon on Feb. 23. For more information, click here.

Be sure to let Patch know what you are cooking on Father's Day. Post your recipe idead below.