Father’s Day Menu

\Preparing a meal to celebrate Father’s Day, this year on June 18, celebrates the paternal figures in our lives and allows a closer relationship. Finding the best gifts are often difficult, especially since almost no one wears ties any more, but putting forth the effort to serve a meal still shows love and respect, and stays within a tight budget.

Grilled Tri-Tip

Ingredients:

• 4 pound tri-tip roast
• 4 cloves garlic, peeled and sliced very thinly
• salt and pepper
• 1/3 cup garlic salt or to taste

Directions:

• With a sharp knife, cut small slits in the top of the roast; insert garlic into the slits.
• Combine salt, pepper and garlic salt and rub all over roast; refrigerate.
• Preheat outdoor grill at high heat and lightly oil the grate.
• Place roast directly over the flame to sear.
• Reduce the temperature to medium and cook, turning occasionally, until the internal temperature reaches 145 for medium rare.
• Allow to rest before slicing.

Potatoes Romanoff

Ingredients:

• 1 teaspoon butter, or more as needed
• 3 large russet potatoes, scrubbed
• ¼ cup minced shallots or onions
• salt and pepper
• 1/8 teaspoon cayenne pepper, or to taste
• 2 ½ cups sharp white cheddar cheese, grated
• 1 ¾ cups sour cream

Directions:

• Preheat oven to 400 degrees
• Poke holes into potatoes. Wrap each potato in aluminum foil and place on a baking sheet. Bake until potatoes are tender, easily pierced with a knife. Cool to room temperature; refrigerate until completely chilled.
• Shred unpeeled potatoes into a large bowl. Add onions. Season with salt, pepper and cayenne. Toss well to combine.
• Add cheddar cheese and mix well. Add sour cream and gently toss until barely combined.
• Transfer to a prepared baking dish. Bake until hot all the way through and top is browned, about 30 minutes.

Carrot and Chickpea Salad

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, finely chopped
• 1 teaspoon ground cumin
• salt and pepper to taste
• 2 cups shredded carrots
• 1 can (14 ounce) chickpeas, drained and rinsed
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons onion, chopped

Directions:

• Whisk together olive oil, lemon juice, garlic, cumin, salt and pepper until smooth.
• Add carrots, chickpeas, parsley, and onion.
• Toss well to coat.

Pineapple Upside Down Cake

Ingredients:

• ½ cup butter
• 1 cup light brown sugar, packed
• 1 can (20 ounces) sliced pineapple
• 10 maraschino cherries, halved
• 1 cup cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs
• 1 cup white sugar
• 1 tablespoon butter, melted
• 1 teaspoon almond extract

Directions:

• Preheat oven to 325 degrees.
• In an oven-safe skillet, melt ½ cup butter
• Remove from heat; sprinkle brown sugar evenly into the skillet.
• Arrange pineapple slices over the bottom of the pan; add cherries to the open spaces.
• Set aside.
• Sift together flour, baking powder and salt in a bowl.
• Separate eggs with whites in one bowl and yolks in another.
• Beat egg whites at medium speed until soft peaks form. Gradually add white sugar making sure it is fully incorporated and until medium stiff peaks form.
• Beat egg yolks at high speed until very thick and yellow.
• Gently fold egg yolks and flour mixture into whites.
• Fold 1 tablespoon melted butter and the almond extract into the batter.
• Spread the mixture evenly over the pineapple.
• Bake in a preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• Remove from oven and place on a cooling rack.
• Loosen cake edges with a table knife.
• Cool for 5 minutes.
• Invert onto a serving platter.