While poor Dad has had to suffer through his share of neckties and socks, there are gifts that he enjoys with barbecue equipment topping the list. Dads through the decades have enjoyed cooking over fire with the latest BBQ gadgetry available. While steaks are popular, hamburgers are a family favorite. And even on his special day, Dads can be found manning the grill to ensure their families a well cooked meal.
Cloverfields Farm & Kitchen's Janine Washle has a great suggestion for making Dad happy: A burger bar! Hamburgers have evolved through the decades and have reflected the culinary trends of the time. Many times, young families bring those burger traditions to their new households. "Tastes just like Dad's" brings back those childhood memories and helps to keep those family grilling traditions alive.
"Dad's Decade" Father's Day recipes start in the 50's and goes through the 80's exploring the burger trends of those decades and the popular sides that accompanied them.
Pork Burger Island-style
Serves: 4
Ingredients:
1# ground pork
¼ cup crushed pineapple, drained
2 TB minced onion
2 tsp minced cilantro
1 tsp light brown sugar
1 tsp salt
½ tsp red pepper flakes
Island-style Sauce, recipe follows
Shredded romaine lettuce
Preparation:
In a large bowl, mix pork, pineapple, onion, cilantro, brown sugar, salt and pepper flakes taking care not to over mix. Pat out 4 patties or 8 slider-size patties. Over medium high heat, grill until internal temperature is 160 degrees. Set patties aside for 5 minutes allowing juices to redistribute.
Island-style Sauce
Makes: 1 cup
Ingredients:
¼ cup crushed pineapple
½ cup ketchup
¼ cup light brown sugar
2 tsp worcestershire sauce
Preparation:
Mix pineapple, ketchup, brown sugar, and Worcestershire sauce in a medium saucepan over medium high heat. Simmer until slightly reduced. Remove from heat and cool to room temperature.
To serve: Place burger on bun of choice and top with a little bit of sauce and a handful of shredded lettuce.
Homemade Burger Buns
Makes: 12 regular or 24 slider buns
(from King Arthur Flour)
Ingredients:
¾ - 1 cup lukewarm water
2 TB unsalted butter
1 large egg
3-1/2 cups King Arthur all purpose flour
¼ cup sugar
1-1/4 tsp salt
1 TB active dry yeast
2 TB melted butter, brush on tops after baking
Preparation:
Add all ingredients in order listed above to a bread machine container. Select dough cycle. After cycle is completed, remove and gently deflate dough on a lightly floured surface.
Divide into desired number of pieces (12 or 24) and shape each into a round ball. Flatten slightly. Place buns on a parchment-lined baking sheet. Cover with a lint-free cloth and let rise about an hour, or until noticeably puffy.
Bake the buns in a preheated 375 degree oven for 15 to 18 minutes, or until golden brown. Remove from oven and brush tops with butter. This will give buns a soft crust. Cool completely.
Roasted Kale Chips with Crispy Bacon
Serves: 4
Ingredients:
1 bunch kale
1 tablespoon extra-virgin olive oil
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon red pepper flakes
2 tablespoons diced crispy bacon
Preparation:
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with bacon.
Lettuce Wedges with Creamy Italian Dressing
Serves: 4
Ingredients:
½ cup mayonnaise
¼ cup balsamic vinegar
¼ cup olive oil
2 TB chopped fresh basil
1 TB chopped fresh Italian parsley
1 minced garlic clove
1 tsp sugar
¼ tsp salt
¼ tsp black pepper
Head of iceburg lettuce
Preparation:
In a large bowl, combine mayonnaise, balsamic vinegar, olive oil, basil, parsley, garlic, sugar, salt, and pepper. Chill in refrigerator.
At serving time, remove lettuce from refrigerator. Remove outer leaves and cut in half. Cut out core and discard. Cut halves again into fourths. Cut away the yellow leaves from the top (these are bitter). Now there is a shallow area to hold the dressing.
To serve: Place a lettuce wedge on a salad plate. Top with a generous amount of dressing. Grind black pepper over top and serve.
The history of "Father's Day:"
On July 19, 1910, the governor of the U.S. state of Washington proclaimed the nation's first "Father's Day." However, it was not until 1972, 58 years after President Woodrow Wilson made Mother's Day official, that Father's Day became a nationwide holiday in the United States. Today, economists estimate that Americans spend more than $1 billion each year on Father's Day gifts such as neckties, socks, sporting goods, and cards.
FREE RECIPE BOOKLET!!
Cloverfields Farm and Kitchen also has a special Father's Day Recipe Booklet available by email. To ask for a complimentary copy, just email Janine Washle at cloverfields.farm.ky@gmail.com
To find Cloverfields Farm & Kitchen on Facebook: click here.
CloverFields Farm & Kitchen
www.cloverfields-ky.com
3720 Mt. Olive Rd.
Hardin Springs Area
Big Clifty, KY 42712
270-862-3762
info@cloverfields-ky.com
Janine Washle and her family live at the Cloverfields Farm and Kitchen in Big Clifty, Kentucky in Hardin County. CloverFields Farm & Kitchen, part of a century old farmstead, is our home and business. The McGuffin house, the original farmhouse, is a registered state landmark. CloverFields Farm has a prosperous farming history. They are continuing this rural story in their own unique way by the addition of CloverFields Kitchen a place to explore the past through food and merge it with our modern lifestyles.
CloverFields Farm is dedicated to the preservation of southern, especially Kentucky, food traditions. The kitchen is commercially-outfitted compliant with Health Department standards. In this kitchen I develop new recipes based on original ideas, inspirations from my culinary research, and most often according to what is in season.
On the farm, they make many gifts and specialty items. She is currently working on her first cookbook, but she also has a long resume developing recipes for several companies. She has also won several contests and cook-offs with her original recipes.
