Tag Archives: father’s day

A Man-Pleasing Recipe for Father’s Day: Bacon Chive Rice

Bacon. Photo: by shawnzam via flickr.

This man-pleasing bacon and rice recipe for Father’s Day—or any day you want to please your man—comes from a 1971 booklet called Man-pleasing Recipes, published by the Rice Council of America.

The cover photo, explains Chef Renee, shows a huge rare roast beef, along side a casserole of colorful seasoned rice. You can also pair this bacony rice with gazpacho and a salad.

As for the bacon?  A recent study revealed that Americans eat more bacon today than at any time in the last 15 years!

Bacon Chive Rice


3 slices bacon, diced

3 cups cooked rice

¼ cup chopped chives

½ teaspoon salt

1/8 teaspoon pepper

1 tablespoon Worcestershire sauce


Cook bacon until crisp. Add rice, chives and seasonings. Blend well and heat thoroughly.

Makes 6 servings.


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Recipe for Father’s Day: Smoky Gazpacho Mario with Spicy Slim Jim Stirrer

Gazpacho. Photo by paul goyette via Flicker.

How about a gazpacho recipe for Father’s Day from Chef Renee that’s he-man enough to please Dad and that’s also sure to win over the rest of the family?

Smoky Gazpacho Mario with Spicy Slim Jim Stirrer

Serves 4

The night before: fill one ice cube tray with tomato juice, and freeze overnight. Use the rest of the tomato juice in the recipe below.

Place 4 tall highball glasses in the refrigerator.


1-quart Sacramento tomato juice, or V8 juice, divided as indicated above
1 cucumber, peeled and seeded, and cut into large dice
1 green pepper, seeded, and cut into large dice
½ red onion, peeled and cut into large dice
½ lemon, juiced
¼ cup sherry wine vinegar
¼ cup olive oil
large pinch Italian parsley (no stems), plus 4 nice sprigs
1 clove garlic, peeled
1 teaspoon smoked paprika
½ teaspoon salt
½ jalapeno pepper (or serrano)- optional
12 twists fresh black pepper

One package of Slim Jim sausage sticks.  Remove from package and leave at room temperature for 30 minutes.


Place all ingredients (except Slim Jim sticks) in blender.  First pulse until every ingredient is well chopped, then puree until you have an easily pourable drink.

Add 1 cup of vodka (or dill seed flavored Aquavit) and re blend briefly.

Taste for seasoning.

Add tomato ice cubes to highball glasses.  Pour in the Smoky Gazpacho Mario until ¾ full and add a Slim Jim to each glass, along with a sprig of Italian parsley.

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Father’s Day: NY Beer and Chocolate Class

Father’s Day chocolate cupcakes. Photo by  Sugar Daze (f/k/a LittleMissCupcakeParis) via Flickr.

What Dad doesn’t love beer and chocolate?  You can pair the two in a special Father’s Day class. Or if your Dad is a cocktail maven, sign him up for a class on how to mix classics like the Grasshopper and the Pink Lady.

Take a look at these Father’s Day ideas:

Is that Chocolate in My Beer?

What: An afternoon of chocolate and beer. You’ll learn about the many varieties of cocoa beans and chocolate, how the Aztec and Maya discovered chocolate, and how to make your own chocolate bars from the bean. Learn all of this with Nat Bletter, who has studied and made chocolate for over 5 years.

In the class everyone will participate in making chocolate bars from scratch after a short talk on the history of chocolate with some tastings, and you’ll go home with recipes and a bar of chocolate.

Where: Jimmy’s No. 43 – 43 East 7th street (downstairs), Manhattan

When: Sunday, June 21, 2:00pm – 5:00pm

Who: Jimmy Carbone, owner of Jimmy’s 43, fine beer aficionado and originator of the Good Beer Seal of Approval will pair Nat’s homemade chocolate with a selection of artisanal beers.

How Much: Admission: Slow Food Members – $30
Non members – $35
Tickets: Available on-line only at BrownPaperTickets.com
Proceeds will go towards Slow Food NYC’s Harvest Time in Schools Program.

The Evolution of Cocktails Post Prohibition through Today

What: Prohibition was a boon to cocktail culture as we know it.  But many of the era’s delicious concoctions have since fallen out of fashion. Rediscover iconic cocktails such as The Grasshopper, The Pink Lady, and others. In this hands-on workshop you’ll find out how to craft these historic libations while learning the fun, factual and mythical back-stories on the ghosts of cocktails past, and how their recipes have evolved over time.

Who: Mixologist Charles Hardwick of Blue Owl Cocktail Room

Where: Location: The Study, The Astor Center, 399 Lafayette St. at East 4th St.  212 674 7501

When: Sat, Jun 27th, 6:30 PM – 8:30 PM

How Much:
$65.00.  Click here for tickets.

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Recipe: Make Dad Happy With Rib-Eye Steaks

There must be vegan dads out there, but they don’t happen to be members of my meat-loving family. For my hubby, and for my dad, both die-hard carnivores, when it comes to picking a Father’s Day meal, the dish of choice is obvious—a perfectly cooked steak. In fact, were it not for pesky health issues like cholesterol, they’d chow down on steak 365 days a year—with maybe a break for a burger or two.

Sure, my men would love to hoof it over to Peter Luger’s to celebrate Father’s Day. But with the economy in the tank, not this year. Instead, we’re cooking our steaks at home, on the grill. That’s why this Spicy Salt-Rubbed Rib-Eye Steak from Chef Renee Marton, is just the ticket for a Father’s day BBQ.

Ribeye steaks ont the grill.  Photo: WmJr via Flickr

Ribeye steaks ont the grill. Photo: WmJr via Flickr.

Learn more about Chef Renee here.
Send Chef Renee your cooking questions. 


Renee Marton

Where’s the beef?  Well, I can tell you that your steak-loving dad will drool over this mouthwatering Rib-Eye. It boasts a crust that’s at once salty, sweet, smoky, and spicy. Personally, I like to eat it with my fingers, but if you must use utensils, well, then, okay.  Homemade potato salad, a red radish and arugula salad, and grilled red onions (a way to use up the residual heat of the grill) are the perfect accompaniments.  To drink: a locally produced artisan beer, Sangria or unsweetened iced tea.


1 two-pound Rib-Eye steak, about 1 ½ inches thick
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
2 pieces star anise
1 teaspoon granulated sugar
½ teaspoon garlic powder
½ teaspoon coriander seeds

½ teaspoon smoked paprika

Spray canola oil


  • Oiled pre-heated grill to 450°F
  • In a coffee grinder or mortar and pestle, pulverize star anise and coriander seeds.
  • Mix with salt, pepper, sugar, garlic powder and smoked paprika.  Rub on both sides of steak, and leave at room temperature for 60 minutes before grilling.
  • Grill should be hot, clean and lightly sprayed (carefully) or brushed with oil (or the oil can be brushed on with an oiled paper towel, or with a paintbrush—before pre-heating).
  • If you are using any kind of wood or briquettes that can be moved, place them in a pile so there is a hot spot, and keep the rest of the grill cooler.  If using a gas grill, start high, and then turn the flame down once the steak is turned over.
  • Place steak on grill, at hottest point.  Do not touch for the next five minutes.  After 5 minutes, turn steak in a different direction, but keep on same side.  This will produce a nice crisscross pattern.
  • Wait three minutes. Turn steak over and grill another 4 to 5 minutes, in a less hot part of the grill.  Remove steak from grill and place on a tilted platter (so the juices can run off, into a small plate). Let steak rest for at least 10 minutes.  Do not cover, or the crust will become soggy. Keep meat away from cold drafts, so it stays warm.
  • When ready to serve, slice the meat on a 45° angle into ½ thick slabs, and pour on the accumulated juices.

Yield:  4-6 servings

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Recipe: Avocado Ice Cream


I love avocados even more than I love ice cream–and that’s saying a lot! But why should I be forced to choose when I can enjoy both in one luscious dish?

These days, the produce vendor who hangs out on my street corner stocks lots of  avocados. So while it’s not a seasonal item, summer seems like a good time to indulge–especially with avocado ice cream.

Renee Marton, a New York chef-instructor and food historian, devised this recipe for a sumptuous avocado ice cream parfait.  Renee is my good friend, and I love her cooking! She has a knack for combining unique flavors and textures and this recipe is no exception.

Unlike most traditional ice cream preparations, Renee’s avocado ice cream is not churned. The ingredients are placed in molds and frozen, then layered with fruit sorbet.

With its  sweet, mellow fruity flavor, this ice cream would be perfect to serve for a Father’s Day or a Forth of July BBQ.  Instead of serving a bowl of guacamole as an appetizer, save the avocado for dessert and surprise your guests with this inventive creamy delight.

What’s your favorite avocado recipe?

Click here for Top 5 Avocado Facts You Should Know

Renee Marton’s Avocado Ice Cream Parfait Recipe


1 ripe avocado (still firm, but ripe)

6 oz organic vanilla soy milk.  (Pearl brand is best.*)

3 oz dark Agave syrup
pinch salt

1 pint dark fruit (boysenberry, black raspberry, cassis) sorbet
1 T toasted sesame seeds
1 ripe pineapple, peeled, cut in half (save half for another use), cored, sliced and grilled
4 plastic molds: can use disposable stiff plastic cups (about 6 to 8 oz).If

(*Go to Pearl’s web site to find a store selling Pear brand soy milk near you.)


  1. Blend together  avocado, milk, Agave syrup and salt in food processor until smooth and creamy.
  2. Place a thin layer of toasted sesame seeds on bottom of plastic cup.  Make sure the layer is flat with no holes.
  3. Spoon the avocado ice cream gently onto the sesame seeds until the cup is filled slightly more than half.
  4. Spoon softened sorbet onto the avocado ice cream until the cup is full, and smooth the top.
  5. Wrap in plastic and freeze until firm.  When ready to eat, remove from freezer 15 minutes ahead of time.  Turn cups upside down after unwrapping, and place each one is a wide soup bowl.  While holding the cup, make a cut with a sharp knife into the bottom of the cup, and squeeze the cup gently.  This will release the molded ice cream/sorbet without disturbing the sesame seeds.
  6. Serve with grilled pineapple slices, or blueberry compote with toasted coconut flakes

Serves four.

NOTE: The avocado ice cream softens faster than the sorbet,  so once unmolded, you can let the dessert sit at room temperature for another 5 minutes, to soften the avocado ice cream before serving.

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