A Father’s Day Menu for Gary
This is what will be going down at our place on Father’s Day. Boy, I sure hope the kids give Gary a coupon for a night off of dish washing….
The good news is that this glaze is lovely on chicken, cod, salmon, and pork as well. The tanginess of the balsamic vinegar plays very well against the sharpness of the mustard and the sweetness of the brown sugar. Little slivers of pancetta interspersed between the scallops add such a sly little salty hit (and regular bacon can certainly be substituted).
What a fine and cheery little appetizer deviled eggs are. Sunny yolks are blended up with either the simplest of seasonings, or infused with any number of flavors. They look fun, they taste fun, they are easy to make, and I don’t care how sophisticated you are, you want one and you know it.
THE MAIN EVENT
I almost feel like paper napkins should be listed in the actual ingredient list, since they are so critical to the enjoyment of this dish. These are great eaten outside, with no white clothes or tablecloths or cushions in sight. Also, line the pan with tin foil before you bake them for easy clean up (the alternative kind of sucks).
Whenever Gary hears that mashed potatoes are on the menu, he pulls out that old Bewitched-era chestnut, “Mashed potatoes? Honey, did you wreck the car?” Funny man. Actually, the line was amusing to him until the time that I actually wrecked the car and then made mashed potatoes for dinner. Who’s funny now?
We need something to counterbalance the over-the-top decadence that comprises the rest of the menu.
Steamed Corn on the Cob
The beauty of this pie lies in the play between the salty, dense crust made from saltines, and the creamy sweet-and-tart filling featuring citrus juice. The billows of whipped cream don’t hurt.