Father’s Day recipes: From Kool-Aid pickles to the perfect steak

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Delight dad — or every father figure in your life — this Father’s Day with one of these meaty mains shared by Vancouver chefs and restaurant teams. We asked them to serve up their favourite recipes just in time for June 16, and they delivered. From a twist on a classic barbecue side to a fully loaded burger, here’s what they came up with.

Steak tartare

Recipe by: chef Josef Driemel, Dockside

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5 oz. (142 g) lean cut of beef

1½ (7.5 mL) tsp. Dijon

1 tsp. (5 mL) gherkin

1 tsp. (5 mL) capers

1 tsp. (5 mL) shallot

½ tsp. (2.5 mL) chives

1 tsp. (5 mL) diced radish

1 tsp. (5 mL) minced fennel

1 tbsp. (15 mL) olive oil

¾ tsp. (4 mL) salt (or to taste)

We use tenderloin here at the restaurant but sirloin or eye of round are more affordable and will work just fine. It is important to buy from a whole cut of meat. Anything pre-portioned in the grocery store would not be considered safe. The idea is that you use a primal cut and trim off the outer layer to use the uncontaminated meat on the inside. You can dice the meat to your desired size, we do about a ¼-inch dice. It is important to dice the meat as close to serving as possible.

To plate,I use a large ring mould and press the mixture into a nice round. We top with our caramelized garlic aioli. (If you’re making it at home I recommend using Kewpi mayo because it torches the best.) To finish the plate we brulé the top of the tartar with a kitchen torch. Just until the mayo starts to caramelize. Top with an egg yolk, flaky salt and some fresh herbs. Serve with either a nice neutral kettle chip or some grilled bread and enjoy.

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Serves 2-4 as a starter. 

Perfect porchetta

Recipe by: Kevin Atkinson, executive chef, Bufala

5 lbs. (2.26 kg) pork belly

4 tbsp. (60 mL) Kosher salt

1 tbsp. (15 mL) ground coriander

1 tbsp. (15 mL) ground fennel

3 oz. (86 g) fresh parsley

3 oz. (86 g) fresh fennel

3 cloves garlic, grated

With a knife, cut holes in the underbelly of the pork belly to allow the seasoning to penetrate. Spread all the seasoning on the underbelly and place it in the fridge overnight, covered, to allow for marination.

The next day, tie the pork belly with butcher twine as tightly as possible to stop the pork belly from unwrapping, leaving a 2-inch gap between knots. Cook in oven at 325 F for approximately 3.5 hours, until the internal temperature hits 70 C.

Take the pork belly out of the oven and let it cool in the fridge before portioning. Cut off all the butcher twine and portion into 6 oz. pieces roughly 1.5 inches thick.

Place the cut pieces of porchetta on a piece of parchment paper and roast in a 425 F oven for around 10 minutes until golden brown. Serve with your desired sides.

Serves 6. 

Beer-braised short rib

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Recipe by: Lupe Villanueva, sous chef, Minami Restaurant

30 oz. (three rib) bone-in short rib

10½ oz. (298 g) onion

5¼ oz. (149 g) carrot

5¼ oz. (149 g) celery

6¼ cups (1,560 mL) sake

2 1/8 cups (530 mL) mirin

1 tbsp. (15 mL) crushed peppercorns

2 bay leaves

1/3 cup (80 mL) gluten-free Kikkoman soy sauce (or desired soy sauce)

6 oz. (170 mL) beer, preferably dark lager or stout beer (at Minami, they use Japanese dark beer Coedo)

1½ tsp. (5.5 mL) gluten-free soy sauce

1½ tsp. (5.5 mL) sushi vinegar

Water to cover

Peel and chop the onions, celery and carrots into 1-inch pieces. Place into a tall roasting pan or crockpot. Add the aromatics, then add all liquids except the water.

Flip the short ribs over to the back side and peel off the silver skin membrane. Make portions by cutting in between the bones, straight down the middle. Place the portioned short ribs in a pot, flesh-side down and top with cold water.

Place on the stove on high heat to bring to a boil, then turn down to medium heat and skim off the impurities. Cover tightly with foil if you don’t have a tight-fitting lid for the vessel you’re using to braise.

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Leave ribs on the stove top on low-medium heat and braise for 1¾ hrs, if tender ribs are what you’re looking for. The cooking time will differ depending on the size of short ribs purchased.

Final cooking 

Strain the braising liquid into a medium-sized sauce pot and reduce down to one-third of the volume. Finish with 1-2 tbsp. of unsalted butter and mix thoroughly until the butter is incorporated into the reduction. Place the short ribs in the reduction to pick up more flavour and rest it in sauce until ready for plating.

Serves 2 to 3.

French-style beef dip

Recipe by: Black & Blue Steakhouse

Beef Dip

1 French baguette, cut into 6-inch lengths

¼ cup (75 mL) yellow onions, sliced

¼ cup (75 mL) cremini mushrooms, sliced

5 oz. (142 g) strip loin steak

2 slices mozzarella cheese

1 knob butter

6 oz. (180 mL) beef demi stock

½ oz. (15 mL) cornstarch

½ oz. (15 mL) water

4 oz. (115 mL) extra virgin olive oil

Preheat barbecue to 350 F. Season steak with salt and pepper and grill 2-3 minutes per side to your desired doneness. Set aside and allow to rest.

In a sauté pan, heat olive oil over medium heat and roast mushrooms for 6 minutes. Season with salt and pepper. Remove and set aside. Add sliced onions to the same pan, season with salt and pepper and cook for an additional 4-5 minutes until soften.  Add more olive oil if needed. Remove and set aside.

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Deglaze pan with beef demi stock and reduce over medium heat for 2 minutes. Make a slurry by combining cornstarch and water. Add to the pan and bring back to a boil for 1 minute. Remove from heat and keep warm.

Slice your baguette in half lengthwise with a serrated bread knife, and brush each halve with butter.  Toast in a preheated 350 F oven for 5 minutes until golden brown.

Assemble your onions and mushrooms on the bottom slice of toasted baguette.  Slice your rested steak into ¼-inch slices and place across mushrooms and onions.  Lay 2 slices of cheese over steak and place under a broiler for 2 minutes or until cheese has melted. Remove from oven and top with the other toasted half baguette.  Serve with beef au jus and crispy french fries.

Serves 2. 

The ultimate Father’s Day burger

Recipe by: chef Robert Lee, Glowbal

1 brioche burger bun

2 strips bacon, cooked and rendered in a pan

2-3 pieces beer-battered onion rings

2 slices American cheese

2 4 oz. (114 g) beef patties

2 tbsp. (30 mL( kimchee aioli)

2 pieces butter lettuce

3 slices roma tomato

Kimchee aioli

¼ cup (60 mL) mayonnaise

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1 tsp. (5 mL) sugar

1 tsp. (5 mL) rice wine vinegar

1 tbsp. (15 mL) gochujang (Korean chili paste)

1 tbsp. (15 mL) kimchee, finely chopped

Mix sugar, rice wine vinegar and gochujang together in a small bowl until it forms a smooth paste. Mix in mayonnaise and kimchee.

Beer-battered onion rings

1 jumbo onion

½ cup (125 mL) tempura powder

½ tsp. (2.5 mL) salt

2/3 cup plus 1 tbsp. (175 mL) beer

Cut the head and end of the onion, then remove the peel. Cut  onion into 1-inch rings. Mix tempura powder and beer until it’s a smooth paste. Coat the onion rings in flour first and dip in tempura beer batter. Fry at 360 F until golden and crispy. Strain off excess oil and season with some salt.

Assembly

Season and grill the two burger patties on the barbecue. When desired doneness nearly reached, place on cheese slices (optional). Toast burger bun in a pan with butter. When toasted, remove from pan and spread with kimchee aioli and build the burger with lettuce tomato, patties, bacon and finish on top with onion rings.

Serves 1. 

Kool-Aid Pickles

Recipe by: Karl Gregg of Rosie’s BBQ 

4 cups (1,000 mL) dill pickles from a jar, (Rosie’s uses Vlasic Dill Pickles)

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1 cup sugar white cane sugar

2 packs Kool-Aid cherry flavour

Drain pickles and keep the brine. Cut pickles in ¼-inch slices and place back in jar. Place brine in a small pot and heat to a small simmer, add sugar and Kool-Aid, mix well. Let cool for 15 minutes, then pour back into the jar over the pickles. Let rest 24 hours or more.

This classic side dish can be served with any smoked or grilled meat for a pop of sweet and sharp acidity to complement the rich flavours of the meat.

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