Six recipes to treat dad on Father’s Day

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Serve dad a dish that will make him smile this Father’s Day with one of these delicious savoury recipes.

Submitted by several local restaurant teams and assorted food companies, the assemblage of eats includes options for the barbecue lover, the salad fan, the proudly plant-based and more. While not guaranteed, it’s highly likely there’s a recipe included that will please pretty much every papa.

Happy Father’s Day!

Slack-style Poutine

Created by: Slackwater Brewery + Taproom Head Chef Bryson McLauchlan

Porter Demi-glacé

10 lbs beef bones (preferably veal)

Vegetables for the mirepoix (2 each, roughly chopped: carrot, onion, celery)

1 cup (250 mL) tomato paste

1 1/2 cups (375 mL) Slackwater Porter Beer (or your favourite dark ale)

Preheat oven to 350 F or 180 C. Into a roasting pan, add beef bones, chunky mirepoix and tomato paste. Roast until deeply caramelized (about 30 minutes). Check every 10 minutes and give a little toss. Remove from oven and pour the entire contents into a deep stockpot and submerge in water.

Bring the water to a boil, and then bring it down to a simmer. Let simmer for 6-8 hours. Strain bones and mirepoix, and save the stock. After its cooled, store the stock in the fridge for later.

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Stock should last up to 10 days in the fridge if properly covered and 3-6 months in the freezer if properly sealed with as little to no oxygen as possible.

Remouillage (second stock)

Take your strained bones and add them back into a stockpot (try your best to leave out the old mirepoix). Choose your favourite non-expensive red wine and pour it into the stockpot so that it covers around 1/2 to 3/4 of the bones. Cover the rest with water. Bring everything up to a boil and once there, let simmer for 4-6 hours. Then, once again, strain the bones and save the second stock for the next step.

Next, take the stock and remouillage and pour them together into a stockpot. Bring everything to a boil for the final time and reduce the stock by 1/2 to 1/3. Then add 1 1/2 cups of Slackwater porter beer (or another dark beer of your choosing) and cook until the beer has fully enhanced the flavour of the demi-glacé (about 10 minutes).

Makes about 1 1/2 litres.

Candied maple bacon

1 lb (454 g) bacon

1/2 cup (125 mL) brown sugar

Cut bacon lardons and add to pan over medium-low heat. Gently render the fat until cooked (about 15 minutes). Cover the lardons with brown sugar and stir, still on the soft heat, until fully melted. Remove the pan from the heat and lightly drizzle the candied lardons with your choice of maple syrup.

Fries

8 Kennebec potatoes

Cut your fries to the desired size. Add to deep fryer, or use a deep pot and fill it only with 1/2 its volume with vegetable oil (oil will expand another 10 per cent, minimum when heated). Cook the fries in oil at 350 C or 180 F. Cook until golden crispy brown and soft in the middle, about 10-15 minutes depending on how many fries you’re cooking.

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Assembly

Layer your fries with your favourite cheese such as smoked Gouda and the candied maple bacon. Cover with 7-8 oz of the demi-glacé.

Serves 2-3 people.

B.C. blueberry turkey burgers

Created by: B.C. Blueberry Council

1 lb (450 g) lean ground turkey

3/4 cup (115 g) Frozen B.C. blueberries, roughly chopped

1/4 cup (30 g) green onion, chopped

1 large egg

1 tbsp (15 mL) whole grain mustard

1 tbsp (15 mL) fresh parsley, chopped or 2 tsp dry

2 tsp (10 mL) fresh thyme, chopped or 1 tsp dry

1 tsp (5 mL) garlic, finely minced or dry

1 tsp (5 mL) paprika, mild or hot

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) black pepper

3 tbsp (45 mL) breadcrumbs or ground flax seeds (if needed)

2 tsp (10 mL) vegetable oil

3 tbsp (45 mL) barbecue sauce (substitute homemade B.C. Blueberry BBQ Sauce for an extra blueberry kick)

4 whole-grain burger buns

Preheat a heavy bottom pan or barbecue to 350 F/175 C.

In a bowl mix all the burger ingredients and form four ¾” thick patties. If mixture appears too wet, add breadcrumbs or flax. Keep refrigerated until ready to cook.

Grease the grill with an oiled paper towel or heat the oil in the pan.

Place patties on the preheated grill plate, BBQ or in a pan, and sear on medium-high heat, cooking for about 5-7 minutes until browned. Carefully flip over, reduce the heat to medium-low and finish cooking for another 5-7 minutes until internal temperature reaches 165 F/75 C. Brush with barbecue sauce and serve on buns with condiments as desired.

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Yields 4 burgers.

B.C. Blueberry BBQ sauce 

1 tbsp (15 mL) vegetable oil

1/4 cup (40 g) shallots or white onion, finely minced

1 tbsp (10 g) fresh garlic (about 3 cloves), minced

1 tsp (5 mL) salt

3 cups (450 g) frozen B.C. blueberries

3/4 cup (135 g) brown sugar, packed

1/2 cup (120 mL) tomato ketchup

1/4 cup (60 mL) honey

1 tbsp (15 mL) balsamic vinegar

1 tbsp (15 mL) Worcestershire sauce

2 tsp (10 mL) pepper

1 tsp (5 mL) smoked paprika powder

1/2 tsp (2.5 mL) dry mustard powder

1/2 tsp (2.5 mL) hot chili flakes or powder

2 tbsp (30 mL) fresh lemon juice

In a large saucepan, sauté the shallots and garlic in the vegetable oil over a low heat, until golden brown, about 7-10 minutes. Add all the ingredients except the lemon juice. Bring to a boil, then continue to simmer on low heat, stirring occasionally.

Cook until mixture is thickened and reduced, about 50-60 minutes. Add in the lemon juice and cool mixture. Puree in a blender until smooth.

Yields 2 cups.

Okanagan Cherry BBQ Beef Back Ribs

Created by:Two Rivers Meats 

1 rack beef back ribs

Rub

2 tbsp (30 mL) ground black peppercorns

1 tbsp (15 mL) Kosher salt

1 tbsp (15 mL) brown sugar

1 tbsp (15 mL) smoked paprika

1 tsp (5 mL) cinnamon

2 tbsp (30 mL) Ancho chili powder

1 tbsp (15 mL) granulated garlic

1 tsp (5 mL) onion powder

1 tsp (5 mL) smashed coriander seed

BBQ sauce

1 1/2 cups (375 mL) frozen or fresh cherries

1/3 cup + 1 tbsp (95 mL) red wine, such as Road 13 Syrah

1/4 cup (60 mL) balsamic vinegar

2 tbsp (30 mL) dark soya sauce

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2 tsp (10 mL) Worcestershire sauce

2 tbsp (30 mL) brown sugar

1 tbsp (15 mL) molasses

1/3 cup + 1 tbsp (95 mL) ketchup

1 shallot, diced

1 tbsp (15 mL) instant coffee or espresso (optional)

2 cloves

1 tbsp (15 mL) olive oil

1 tsp (5 mL) butter

On medium-low heat in a saucepan, sweat diced shallots and clove in butter and oil on low, and allow to brown. Add wine and cherries, bring to a boil, simmer for 3-5 minutes. Add remaining ingredients and allow to simmer for 10-15 minutes on low heat until desired thickness. Purée using a blender, adjust seasoning and allow to cool.

Rub the full rack of ribs down with the dry ingredients, massaging into all sides and surfaces.

Wrap in aluminum foil and place on a pan. Heat one side of the BBQ on low (300-325). Place rib rack on the opposite side (indirectly overheat). Cook for 2 hrs. Remove ribs from foil. Ribs should be soft and bones should be exposed. Allow to cool slightly. Slice ribs between each bone into fingers. (These steps may be done ahead of time or a day prior if desired.)

Toss the ribs in the sauce. Return individual ribs to the grill, ensuring all sides are coated in sauce. Baste every 5-10 minutes, until a sticky bark forms. You may need to increase heat due to lid opening frequently. Remove from heat, arrange on a board, sprinkle with coarse salt and enjoy.

Serves 2-3.

Hy’s Caesar Salad

Created by: Hy’s Steakhouse & Cocktail Bar

2 good handfuls of Romaine lettuce

1⁄2 tsp (2.5 mL) fresh crushed black pepper

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1⁄2 cup (125 mL) croutons (homemade is best)

1⁄4 tsp (1 mL) Dijon mustard

1 egg yolk

1 tsp (5 mL) crushed garlic

1⁄2 tbsp (7.5 mL) red wine vinegar

1⁄2 tsp (2.5 mL) minced anchovies

Juice of half lemon

2 tbsp (30 mL) canola oil

1 tsp (5 mL) Worcestershire sauce

1⁄2 cup (125 mL) grated Parmesan cheese

1⁄2 tsp (2.5 mL) Tabasco

1⁄2 tsp (2.5 mL) Hy’s seasoning salt

In large mixing bowl, combine garlic, anchovies, seasoning salt and black pepper. Mix thoroughly with back of salad spoon until a paste forms. Add Worcestershire sauce, Dijon mustard, egg yolk and Tabasco to the bowl and mix well.

Add red wine vinegar. Slowly add Canola oil, stirring mixture continuously until thickens slightly. Add lemon juice and mix well. Add lettuce and toss leaves until all coated with dressing. Add half Parmesan cheese, toss again until cheese is sticking to dressing on leaves. Add croutons, lightly toss.

Divide salad out onto plates and finish with sprinkling rest of cheese on top. Add more black pepper to taste if desired. Enjoy!

Serves two.

Mushroom and White Bean Toast

Created by: Taeyoung Chang, Food Producer, Coho Collective

Roasted mushrooms

1/2 lb (226 g) in-season B.C. mushrooms, such as morels and spring oyster 1 tbsp oil

1 tbsp (15 mL) honey

1 tbsp (15 mL) Shio Koji from VanKoji (optional)

1 tbsp (15 mL) Tamari

Salt, to taste

In a bowl whisk together oil, honey, tamari, Koji until combined. Toss your mushrooms in this mix and lay out on a sheet tray lined with parchment paper in a single layer. Bake at 350 for 15-20 minutes until honey starts to caramelize and mushrooms are golden. Season with salt to finish.

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Braised navy beans

1/4 cup (60 mL) Flourist Navy beans — raw or 1/2 cup (125 mL) soaked

2 quarts (2 litres) water

3 tbsp (45 mL) olive oil

1/4 onion, julienned

1 clove garlic, thinly sliced

3 cracks black pepper

1 tsp (5 mL) soft herbs such as basil, tarragon, parsley, etc.

1 tsp (5 mL) lemon juice

Lemon zest, to taste

Salt, to taste

The night before soak cannellini beans in four times the amount of water as beans.

In a medium-sized pot, add 1 tbsp olive oil and toast your peppercorns until lightly fragrant. Sweat your garlic and onions in the same oil until translucent golden.

Strain your beans and add them to the pot with at least six inches of water, salt like you’re cooking pasta.

Cover and simmer for 35-40 minutes or until beans are very tender. Strain and keep some of the salty bean water.

Mix the beans with the remaining 2 tbsp olive oil, roughly chopped herbs and a squeeze of lemon and zest, add your salty bean liquid a tsp at a time until seasoned to your liking and lightly mashed.

Sourdough

Slice a half-inch and grill or toast in your oven until golden brown or lightly charred.

Greens

1 oz mixed greens, such as kale

3 parts oil

1 part vinegar

A basic vinaigrette is great here, 3 parts oil to 1 part vinegar and a pinch of salt. Pour over greens and mix.

Assembly

Top toasted bread with bean mash, seasoned greens and roasted mushrooms to finish.

Serves one. 

Fried Seitan Sliders

Created by: Flora Plant

1 tablespoon + 1 teaspoon (20mL) cornstarch

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1/4 cup (60 mL) water

8 oz (250 g) seitan chunks

1 cup (250 mL) panko breadcrumbs

1 pinch kosher salt

1 pinch black pepper

24 fluid ounces (750 mL) vegetable oil

4 slider buns

1 tbsp (15 mL) FloraTM Plant-Based Salted Bricks, softened

2 Violife Cheddar Style slices, cut into quarters

1/2 cup (125 mL) shredded lettuce

8 dill pickle chips

Fried Seitan

In a shallow dish or bowl, whisk bread crumbs, salt and pepper. Set aside. In a separate bowl, whisk cornstarch and water until the cornstarch is dissolved and no lumps remain. Add seitan chunks to the bowl and gently toss, coating all pieces in the cornstarch mixture.

Lift seitan out of the mixture and transfer to the bowl containing bread crumbs. Toss to coat all pieces in the breadcrumbs.

Heat oil in a deep pot to 350 F. If you don’t have a thermometer, you can determine if the oil is at the proper temperature by dipping a wooden utensil into the oil. If the oil begins bubbling immediately, you can begin frying.

Shake off any excess breadcrumbs from the seitan and carefully place in hot oil. Deep fry for about 4 minutes, or until the seitan is crispy and golden brown. Transfer fried seitan to a paper towel or cooling rack.

Assembly

Spread Flora on the bottom of each slider bun and lightly toast on a hot griddle or in a hot oven. Build sliders with toasted buns, fried seitan, cheddar-style slices, pickle chips and shredded lettuce.

Serves two.

Aharris@postmedia.com