A Father's Day feast isn't complete without meat and potatoes
LOUISVILLE, Ky. (WDRB) -- Father's Day is celebrated on the third Sunday in June. It's a great way to pamper Dad and show him how much you care. And Cloverfields Farm & Kitchen's Janine Washle knows the way to show your appreciation for dear old Dad is to cook him steak and potatoes.
Father's Day is a relatively modern holiday having been signed into law in 1972 by President Richard Nixon. Two women were instrumental in forming this holiday honoring Father's and father figures in ones' life. Sonora Dodd because of her respect and love for her own father, petitioned to form the holiday as a complement to Mother's Day in the early 1900's. The other was Grace Clayton who wanted to honor her father in the early 1900's after he died in a mining disaster.
Since the beginning, retailers have embraced Father's Day. It gives them a platform to push their products like tobacco, ties, and shaving products. Other Dads migt prefer sports-related activities or sports such as golf or basketball. And others enjoy food-related fun like a barbecue, picnic, or nice dinner. So when planning a menu, make sure it has a decidedly masculine theme so it doesn't come off as a Mother's Day left over.
When thinking of stereotypical masculine foods, beef and potatoes rank high. Meat has always been associated with masculinity due to the role of the male in hunting and gathering for the family. Let's not forget one of today's most popular food lifestyles is The Caveman diet, more formally known as the Paleo diet.
While hunting and gathering for the modern male typically means a run to the grocery store, steak and some form of carbohydrate such as potatoes, pasta, even rice are popular on a plate. Of course, the caveman mentality of man, fire, food with regard to the outdoor grill or smoker is evident in that it is considered the man's domain. You can't go wrong with a celebration meal that involves a little red meat, maybe a little flame or smoke, and delicious side dishes to show Dad how much he means to you.
Show a little love by finishing off a steak or roast with restaurant flair with a flavored butter also known as a compound butter. Melted butter brushed over beefis most steak is the secret touch that steakhouses like Morton's use to ensure a succulent flavorful piece of meat. There are three traditional must haves in compound butter. Herbs or spices add flavoring and aroma, and seasonings like salt and pepper to tie together the flavors. Then an acid like citrus, wine, even vinegar adds contrast and balance. It could not be easier to put together using the following recipe:
Flavored Steak Butter Makes: About ½ cup Ingredients: 1 stick unsalted butter, very soft 3 TB of minced mixed herbs (aromatics) ¼ tsp sea salt (seasoning) 1 TB of acid like lemon juice, wine, red or white, or vinegar like balsamic Preparation: Place very soft butter in a medium bowl then add other ingredients, herbs, salt, and acid. Using a spatula, work the butter and seasonings together until well combined. Cut a large piece of plastic wrap and dump the butter mixture near the bottom long edge. Using the plastic wrap as an aid, form into a log about 2" in diameter. Roll up in plastic wrap and store in refrigerator. Cut slices from compound butter to enhance meats, vegetables, or use as a bread spread.
NOTE: If you have a bread pan or a rectangular container, fill with ice and water then float the well- wrapped butter log in it to harden it and maintain the round shape. If you place the soft butter on the refrigerator shelf it will flatten where it is in contact with the hard surface.
Browned Onion-Rosemary Butter Makes: About ½ a cup Ingredients: 2 TB olive oil 1 small onion minced ¼ tsp salt 1 TB balsamic vinegar, white or red 1 stick unsalted butter, very soft 1 TB minced fresh rosemary 1/8 tsp black pepper Preparation: Pour olive oil into a medium skillet set over medium high heat. Add onions and salt to warmed oil. Saute until browned, about 15 minutes. Stir to avoid burning and sticking. Stir in vinegar. Stirring constantly, continue to sauté until vinegar is absorbed, about 3-4 minutes. Remove from heat and cool. Place butter in a medium bowl. Add cooled onion mixture, rosemary, and pepper. Work with a spatula until ingredients are well combined. Using a large piece of plastic wrap, shape and roll butter into a log. Chill until firm enough to slice. Store in refrigerator.
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 email@example.com
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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.