The best way to celebrate Father's Day is always with a special menu that will satisfy the biggest of appetites. For this issue we're giving you two delicious options depending on whether you'll be serving dad a classic breakfast or a steak beyond his expectations. For the latter we are using a Dry-Aged Wagyu Porterhouse from my family farm. So forget the tie and cufflinks and give dad a day he will always remember.
Duck Fat Fried Potatoes
I use love to take unused baked potatoes to make fried potatoes for breakfast. It takes about 1 baked potato per person. (because they are so good) Have 2-3 tablespoons of duck fat per potato. Remove the skin and slice the potatoes about a ¼ inch thick. Heat the duck fat in a large nonstick skillet. Fry the potatoes on medium heat until golden brown. Season with Salt and Pepper and let drain on some paper towel before serving.
Brined Broccolini for the Grill
2 Tablespoons Kosher salt and 2 crushed garlic cloves for every quart of water it takes to cover. Let sit 30 minutes to an hour. Remove from the brine and roll them around in some olive oil. Grill until tender but no need to overcook them! They normally finish at the same time as your steak. Move them around frequently to get a nice char on all sides. I like to finish mine with grated parmesan cheese.
Bistecca alla Fiorentina (alla the Flora Butcher)
I used to work in a restaurant in Florence, Italy and this was my all time favorite meal when I had a night off. Traditionally, it is a 2 ½ to 3 inch dry aged porterhouse that has been cooked over a wood fire. The steak is made to serve two people or one me. In Italy they use a local heritage breed but we use Wagyu in Flora.
Salt your steak ahead of time. This is a serious chunk of meat and can handle a lot of seasoning. Letting the salt sit on it while it comes to room temperature. It allows the salt to melt and adhere to the meat. It also draws out some of the water and keeps it from sticking to the grill.
For a big steak like this, it will take about twice as long as your normal cook time. 12 minutes per side is my average but it will depend on your grill.
Once grilled and rested, the filet and strip are removed, sliced and then placed back on the plate with the bone for presentation.
Breakfast Casserole for Dad
Let’s face it, Dad deserves a special meal after sleeping in but you might as well make enough for everyone! This recipe will feed the whole family and holds up pretty well if re-heated.
1 sheet of puff pastry 1 yellow onion, diced ½ green bell pepper, diced 2 stalks of celery, diced 4 cups baby spinach 5 oz corned beef 3 ounces Genoa salami 2 ounces prosciutto 2 ounces pepperoni 12 eggs 1 cup heavy cream ½ beefsteak tomato, diced
1 ½ cups shredded mozzarella Salt and Pepper to Taste
Grease a casserole dish with butter or vegetable oil. Place the puff pastry sheet on the bottom of the pan. If you have enough to come up the sides then it is all the much better but not required. Sauté the onions, bell pepper and celery until soft. Add the spinach and cook just long enough to wilt. Season with salt and pepper.
On top of the puff pastry, layer in the corned beef, salami, prosciutto and pepperoni. Pour your cooked vegetables on top and spread them out evenly. Wisk your eggs and heavy cream together and pour over the top. Place your diced tomatoes throughout to casserole and top with cheese, Bake in the oven at 350 until you can feel that the casserole is “set”. It will take at least 30 minutes but the size of your casserole dish will make a difference.
