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Sunday is Father’s Day and our thoughts turn to beef. Lead a man to an outdoor grill, tie on an apron, give him a pair of tongs and he’ll toss on the steaks with a smile.
Rib-eye, which often appears as cowboy steak on restaurant menus, is a hefty, juicy cut of beef. So is porterhouse. T-bone is another winner with dad.
Prime quality beef is pricey. Just visit a Center City steakhouse and you’ll see how quickly the bill adds up. The reason? Menus are a la carte. The solution is to honor dad’s special day with a home-cooked steak dinner.
I buy Coleman beef at Whole Foods. The store carries a full line of meats, including dry-aged and cuts.
Our at-home steakhouse menu begins with jumbo shrimp cocktails served in martini glasses. Ever since manufacturers have loaded bottled chili sauce with high fructose corn syrup and sugar, I prepare an Aioli as a more savory alternative. It’s the classic garlic mayonnaise from Provence and can be served with any hot or cold seafood dish.
Clams Casino is one of my favorite appetizers. Unfortunately, many restaurants do not prepare them properly. Chefs use chopped littlenecks and load on way too many bread crumbs. I do not use the latter when preparing this dish.
Hearts of lettuce salad is a staple in American steakhouses. Homemade bleu cheese dressing is the perfect choice. A light vinaigrette would get lost when poured over a hefty, cold wedge of crisp iceberg.
Creamed spinach and Sauteed Potatoes are my sides of choice. They are easy to prepare at home, too.
Ice cream sundaes with hot fudge sauce or sliced strawberries are the perfect way to end the Father’s Day feast. Look for local berries now because they’re uncommonly sweet.
Clams Casino
Ingredients:
24 top neck or cherrystone clams, shucked
1 small shallot, minced
1/2 of a large red bell pepper, cut into small dice
1/2 pound of pancetta, cut into thin dice
Directions:
Preheat the broiler.
Place the clams on a cookie sheet. Top each with a bit of the shallot, pepper and a generous strip of the pancetta. Broil for a few minutes, or just until the pancetta crisps.
Serves four.
Note from Phyllis: If you have no experience opening clams, ask your fishmonger to do it for you.
Aioli
Ingredients:
3 extra-large egg yolks
2 fat cloves of garlic
Juice of 1 lemon
Pinch of saffron
Olive oil
Directions:
Place the yolks, garlic, lemon juice and saffron in a blender or the bowl of a food processor. Process until combined. With the motor running, slowly drizzle in enough of the oil until the sauce emulsifies and thickens.
Serves four.
Sauteed Potatoes
Ingredients:
Olive oil, to coat the bottom of a large skillet
4 large Yukon Gold potatoes, cut into medium dice
2 shallots, peeled and sliced
2 fat cloves of garlic, sliced
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat the oil over medium-high. Sauté the potatoes and shallots for about five to eight minutes. Add the garlic. Lower the heat to medium and sauté for a few more minutes, or until the potatoes turn golden brown. Season with the salt and pepper.
Serves four.
