Father's Day 2011

Ah, Father's Day. A day to kick back and enjoy while surrounded by your child(ren) you will dote on your every need and wish. Hah! It all started out OK but quickly went downhill. It all worked out OK but just tells me that I am a typical dad with a teen-aged daughter who is involved with the on-line world of social sites and texting. Usually, to someone that I don't approve of for various reasons.. lol I love her dearly though and she makes me a proud dad.

I didn't get my breakfast/brunch that I wanted but I'm going to make sure it is not forgotten. The rest of the day went fine. A bit warmer than I expected. My one Father's Day activity, not BBQ for the family, I did that Saturday, was to go to the Santa Clara Field Sports Park with my daughter.




I had a good time even though I sucked.

I used a LH Remington 1100 w/30" full choke barrel and Winchester Target Loads

I thought the loads a bit light and the wind was a bit brisk. Morning might be a bit better time to go when the afternoon winds are not kicking up as strong. Ana and I both got range waivers and made sure we had adequate ear protection. I gave her my headphones to use while I used some foam ear plugs. The range has 5 combo trap/skeet setups normally available. The houses for trap are voice activated when you say "pull" and you can vary from distance from the house per round depending on the group of shooters. I got as close as I could to the house since I have not shot trap in over 30 years. The results prove it.

Round 1 = 3 out of 25

Round 2 = 5 out of 25

I stopped at 2 rounds because I was afraid of a lot of soreness. I have slight bruising on left shoulder and my left cheek a bit tender but very good since I shot 50 shells total. All in all about what I expected.

The rest of the day was spent just relaxing with a book and watching a little TV.

Oven Baked Bacon

This is an easy no mess way to make bacon and it comes out more uniform in crispness than any other method. I had been microwaving or pan frying bacon for years but this beats them all.

Ingredients:

1 lb Favorite Bacon (I use Oscar Mayer Center Cut Thick Sliced)

Directions:

Using a lipped baking pan, jelly roll pan or baking sheet with sides, line the pan with aluminum foil. Place slices of bacon on sheet just touching. Place in cold over on rack in center of oven. Turn oven on to 400 degrees. Bake in oven for 18-20 minutes turning pan around at about 12 minutes. Watch the bacon last couple of minutes to check for crispness. Drain bacon on paper towels. Let bacon grease cool. Roll up aluminum foil and toss.

Variations:

You can add seasoning to your bacon. Honey, Maple Syrup or Black Pepper.

Italian Meatballs

Ingredients:

2 lb. 85% ground beef
1 lb. ground pork
1 lb. ground veal
2 eggs
2 cups Progresso Italian Breadcrumbs
1/2 tsp. black pepper
2 tsp garlic powder
1/4 cup fresh chopped parsley
1/4 cup extra virgin olive oil
Extra Light Olive Oil and Canola Oil for Browning

Directions:

Mix all Ingredients together and form into meatballs about the size of an ice cream scoop or 2 inches. This makes about 30 meatballs. There is 2 ways to brown meatballs. Pan fry or bake them. Pan fry - Lightly coat a deep fry pan with a combination of extra light olive oil and canola oil , brown the meatballs on all sides at med high heat. Once browned, drain on paper towels and then place in red sauce to finish cooking. Baking - Coat a lipped cookie sheet with the same olive and canola oil combination. preheat oven to 350 degrees. Cover single layer of meatballs with aluminum foil and bake meatballs for 30 minutes. Turn meatballs over at 15 minutes. Place meatballs in sauce to finish cooking.

Beef Sheperd's Pie

Ingredients:

Filling:

2 tablespoons unsalted butter
1 large onion , chopped fine
2 medium carrots , peeled and chopped fine
2 pounds 85 percent lean ground beef
5 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup heavy cream
1 3/4 cups low-sodium chicken broth
3/4 cup beer (or ginger ale)
2tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1cup frozen peas

Topping:

2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
Table salt
2 tablespoons unsalted butter , melted
1/3 cup heavy cream , warmed
Ground black pepper
1large egg , beaten

Directions:

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broilersafe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle
position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top (see photo). Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Make Ahead
Make the filling through step 2, but do not add the peas. Store in an airtight container in the refrigerator for up to two days. When ready to proceed, reheat the filling in a large saucepan, stir in the peas, and transfer to a broilersafe 2-quart casserole. Proceed with the recipe from step 3.

Technique

Applying the Potato Topping

When applying the mashed potato topping, you want to seal in the filling to keep it from bubbling over the sides of the pan. Use a rubber spatula to scrape small piles of potato around the edge of the dish. Dollop more potato into the center of the dish and then spread the potato until a smooth, seamless layer covers all of the filling and is flush with the edge of the pan.

Herbed Spiced Meatlaof

Ingredients:

2 tbsp. butter
1 1/2 cups fresh bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped carrot ( or red pepper)
3/4 cup tomato sauce
1 1/2 lb. 80/20 ground beef
1 lb. ground pork
6 oz. can tomato paste
1/2 cup non fat egg or 2 eggs slightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. soy sauce
1tbsl rubbed sage leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
1 tbsp. lemon juice
1 tsp. minced fresh garlic

Sauce:

1 cup whipping cream
2 tbsp. Wondra or all purpose flour
1 tsp. thyme leaves

Directions:

Sauté butter, onion and carrot until tender. Heat oven to 350 degrees. In large bowl stir together all meatloaf ingredients Including onion / carrot mixture. Form into loaf in 13 x 9" baking pan. Bake for 55 to 65 minutes or until browned. Reserve pan juices. In 1 qt. saucepan stir together whipping cream, flour, thyme And reserved juices. Cook over medium heat, stirring occasionally until slightly thickened. Serve with Meatloaf.

Applesauce Cake

Ingredients:

2 1/2 cups sifted all purpose flour or cake flour
1 1/2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup Crisco shortening
2 eggs - lightly beaten
16 oz. jar of Applesause
1 cup chopped dates or raisins
1 cup chopped walnuts
Confectionery Sugar

Directions:

Preheat oven to 350 degrees. Place flour, sugar, baking powder, baking soda, salt and spices into mixing bowl. Then add shortening and applesauce. Mix for 2 minutes then add eggs. Mix 2 more minutes. Fold in Raisins and nuts. Pour batter into 9 x 13 greased baking pan. Bake until toothpick in center comes out clean (about 45 min). Place pan on wire rack to cool completely. Take cake out of pan and frost with and Butter Cream or Vanilla Frosting. Sprinkle with Confectionery Sugar