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Sunday is Father’s Day and many dads will take to the golf course or tennis courts and arrive home just in time for a barbecue.
Each year I try to come up with a new twist. The man’s love of the grill has jumped the shark, as well as recipes for steak and all of the side dishes.
Last year, I had fun writing a story about dads who are vegetarians, but will eat fish and a bit of turkey on Thanksgiving to avoid hurting anyone’s feelings.
This year, I salute Jacques Pépin and Mario Batali. Both men are celebrated chefs, cookbook authors and loving dads.
Pépin was born in Bourg-en-Bresse France in 1935. He earned his bachelor’s and master’s from Columbia University. Pépin lives in Madison, Conn., with his wife Gloria. He is the proud parent of Claudine and grandparent of Shourey.
Batali, 51, hails from Seattle, Wash. He studied at Rutgers University and Le Cordon Bleu. Famous for his red hair, portly demeanor and bright orange Crocs, he is married to Susi Cahn, whose family founded Coach Dairy Goat Farm. They have two sons, Leo and Benno.
I chose Pépin and Batali because French cuisine is my favorite with Italian coming in a close second. The recipes for mussels and clams and shrimp can be easily doubled. Both dishes fare well on a buffet table. Remember to include several loaves of French bread, a platter of red ripe sliced tomatoes topped with fresh basil leaves and several of your favorite side dishes.
Mussels Ravigote
(Moules Ravigote)
from “The Apprentice: My Life in the Kitchen” by Jacques Pépin
Ingredients:
3-1/2 pounds of mussels, washed in cold water
1 cup of dry white wine
1/4 cup of extra-virgin olive oil
1-1/2 tablespoons of Dijon mustard
1 tablespoon of red wine vinegar
3 tablespoons of fresh parsley, chopped
3 tablespoons of mild onion, finely chopped
1 tablespoon of small capers, drained
1 teaspoon of garlic, finely chopped
1/4 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
1 hard-cooked egg, cut into slices with an egg slicer and cut again in half-inch pieces
6 large leaves of Boston lettuce, washed and dried
Directions:
Place the mussels and pour the wine in a large stainless steel saucepan. Cover and bring to a boil over high heat, tossing them occasionally, for about three minutes or until all of the shells have opened. Drain in a colander. Toss away any mussels that have not opened.
Remove the mussels from their shells. Place them in a bowl.
In a separate bowl, mix all of the remaining ingredients, except the egg pieces and lettuce. Stir the dressing into the mussels.
Arrange a lettuce leaf on each of the six plates. Spoon the mussels into the leaves. Top with the eggs and serve at room temperature.
Serves six.
Steamed Gulf Shrimp and Mahogany Clams in a Green Chile-Basil Brodetto
from “The Babbo Cookbook” by Mario Batali
Ingredients:
9 tablespoons of extra-virgin olive oil
6 cloves of garlic, thinly sliced
2 jalapeños, seeded and finely chopped
20 mahogany clams, scrubbed
12 gulf shrimp, peeled and deveined
1 cup of dry white wine
1/4 cup of Italian parsley, chopped
10 fresh basil leaves, finely shredded
Directions:
Heat 3 tablespoons of the oil in a 12-inch skillet over high. Add the garlic and sauté over high heat until lightly browned, for about one minute. Add the jalapeños, clams, shrimp and white wine. Cover the skillet, lower the heat to medium and cook for about three minutes. The clams should open and the shrimp should be cooked through. Discard any unopened clams.
Add the parsley and toss gently over low heat for about one minute. Remove the skillet from the heat. Add the remaining 6 tablespoons of oil and stir well.
Divide evenly among four warmed dinner bowls. Sprinkle with the basil and serve.
Serves four. SPR
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