veggies on the grill (charcoal of course)
also made this for a potluck this past Sunday. Old recipe - late 80's. I came up with the idea of serving it with pea pods, they go great together.Carrot pate - 
here is the recipe - 
This week: Some foods our fathers liked! And a very Happy Father’s Day, to all the FR Dads!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
My Dad loved fried bologna sangwiches.
Tomato soup and grilled cheese.
I like them too.
That’s easy. Put a jar of peanut butter in front of him and he’d be pleased as punch.
I may have mentioned this before, I kinda invented an icebreaker game asking people to tell me what thier favorite childhood comfort food is.
Gets the memory’s flowing.
For me its tomato soup and grilled cheese.
Me and the old man used to make that on a coal fired Benjamin Franklin stove.
Liked Mom’s Chile too :)
I’m 65, single, but have 2 grown boys and 2 grown girls. The boys will get me tools, tech or maybe something gun related.
The girls will get together and make me whatever I want for dinner. Still thinking on my choice.
My Dad also loved Ham and Lima beans which I despised.
We had it once a week on Wednesday.
How he fell in love with that was a mystery to me, he picked up the habit from C Rat cans in the Army.
No Sir it aint working for me.
Musta been poor as a Church mouse.
YUM!
*BUMP* for morning coffee and recipe printing! :)
Ping for later..thanks for the recipes every week...
veggies on the grill (charcoal of course)
also made this for a potluck this past Sunday. Old recipe - late 80's. I came up with the idea of serving it with pea pods, they go great together.Carrot pate -
here is the recipe -
2 oz. butter
1 medium onion chopped
1 garlic clove chopped
1 lb. chicken livers
4 oz (at least) chopped bacon
pinch mixed dry herbs
1 tsp. brown sugar
salt & pepper
melt butter, brown onion and garlic until soft. Cook bacon separately til browned, save some of the grease not all. Add cut up livers to the onion and garlic, fry about 10 minutes or less. Add herbs, sugar and seasoning, cook a few more minutes. Let cool. Process bacon, some of the grease, and all the contents of the liver pan til smooth. Chill before serving. If it is too liverish for your taste you can add a tablespoon or 2 of sour cream.
Thank you for introducing me to WW Weaver. Never heard of him and I ADORE food history and food writing. When I was a very young newlywed spirited away to Europe I read MFK Fischer’s account of when she did the same, and became utterly addicted to her writing. I might as well have known her; I’ve read just about every word she wrote about her life. Putting Weaver on my list.
I wanted to add this link because it is giving me some more kitchen joy. Yes, sorry, it is the lying NYT, but they don’t lie in their recipes so far. Some good eats and good ideas. They give you a weekly email if you sign up, about what to cook, going with seasons and holidays, and I’ve been trying some new recipes. We loved the chipotle cream sauce cod tacos. Mmmmmmm. And last night I made the broccoli rabe lasagna though it was not worth the 2+ hours of prep. Still good though.
https://cooking.nytimes.com
Maybe they could close down the news part of their biz and just focus on cooking and stuff.
Re Father’s Day — second year without my dad. Trying to think of favorite recipes of his. He was a meat and potatoes guy at home, but loved Asian foods and new ethnic foods when we went out. One thing he adored was Green Papaya salad at his favorite Thai restaurant. He didn’t keep kosher so he probably ate it with the crab or shrimp where I would have to ask for a vegetarian version. http://www.thaitable.com/thai/recipe/green-papaya-salad
And his favorite dessert was creme brûlée. And it had to be a good version with a bit of warmth still on the flamed brown sugar crust and still cold inside. He also loved his family’s favorite cake, which tradition I put a stop to in the line of heritage. It was a Germanic marble chocolate vanilla bundt cake with dark chocolate glaze. The cake itself made the Sahara Desert look like a marsh. Yes, I’m talking dry as a bone, you might choke to death if you don’t slam coffee or milk like a freshman would beer at a frat party.
This is always a popular dish with my family. I make them with the black bean recipe.
http://www.myrecipes.com/recipe/tamale-chicken-potpies
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