This year, Father’s Day was a little bit different. We usually do the steaks and hamburgers and hot dogs and chicken on the grill thing, with baked potatoes, beers and the usual stuff at my in-laws (my own parents now live in Florida, free from the ravages of brutal New York winters). However, Rachel and her mom decided that we would have Father’s Day at our home this year, so we cooked for the occasion — in our now more health-conscious style.
For appetizers, I bought some Quahog clams at the Asian market, cooked them a bit on a grill until they opened and yielded their juices, and then chopped them up with some garlic, scallion, chile pepper, cherry tomatoes, and mixed them up (with the clam juices) with cubed whole grain bread in order to make a stuffing, which I sauteed in a pan. I then placed several cooked shrimp in each metal tray and scooped the stuffing on top, to make my own version of Baked Stuffed Clams.
After baking in the Weber for a few minutes to get a nice brown crust on top.
Ready for some more Father’s Day vittles? Click on the “Read the rest of this entry” link below for more.
Rachel made Vietnamese Summer Rolls with beet-infused rice paper wraps. These rice paper wraps, which come in various flavors and are manufactured in Vietnam, will be making their way to American shores shortly, so stay tuned.
Baked Monkfish Tails with Awase Miso Sauce.
Monkfish tails, fully cooked.
Grilled London Broil. Can’t have Father’s Day without at least some steak involved.
Grilled Portobello mushrooms.
Quinoa with Soy Flavor.
Watercress Salad, tossed
DON’T WE GET ANY?