Father's Day a special day

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June 17, 2009

Karen Freeman The Daily Southerner Wed Jun 17, 2009, 11:07 AM EDT

I have always been a “Daddy’s girl”. I think most little girls are at some point in time. My mother and I loved to cook together but I did everything else with my daddy. I was the oldest of three daughter’s so I got to do a lot of the things that were reserved for boys back when I was a child. I don’t remember my dad every saying that I couldn’t do something because I was a girl. That’s probably why I am so confident today.

As we celebrate Father’s Day this Sunday, take a moment to reflect on the fun or special moments you have had with your father. If you are fortunate enough, as I am, to still have him around, be sure to tell me how much he means to you. Remind him of some of the touching, funny or memorable moments in your life. If your father has gone on, you can still tell him. I think God let’s father’s hear those things on Father’s Day!

Our first recipe is scrambled eggs Benedict. The kids can make this for dad, with some help from mom or an older sibling. I usually substitute regular bacon or hostess ham in this dish.

The second recipe is an easy and wonderful barbeque sauce. This is great on ribs but is also good on chicken. Since traditionally Father’s Day is a cookout day, I wanted to include a great sauce recipe.

The third recipe is another barbeque dish. This one is wings. Everyone loves wings. But add a little touch of the Spanish with lime and tequila. If you don’t want to use alcohol, you can substitute margarita mix, the liquid kind and leave out the tequila.

The fourth recipe is a favorite. It’s chicken and bacon kabobs. If you have chicken, bacon and pineapple, how can you go wrong? This is easy. Let the kids make the kabobs, with supervision of course, and they will feel like chefs themselves when they see and smell this wonderful dish.

Scrambled Eggs Benedict

8 eggs

1/2 cup milk or water

1/8 teaspoon pepper

2 tablespoons butter

1 jar (7.5 oz) hollandaise sauce

8 slices Canadian bacon (5 oz) (can substitute bacon or ham)

4 English muffins, split, toasted

Paprika, if desired

In a medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.

In a 10-inch nonstick skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set on bottom and sides, gently lift cooked portion with pancake turner so that the thin, uncooked portion can flow to bottom of skillet (avoid constant stirring). Cook 4-5 minutes or until eggs are thickened throughout but still moist and fluffy.

In 2-cup microwavable measuring cup, microwave hollandaise sauce on High 1 1/2 to 2 minutes or until hot; cover tightly to keep warm.

On a large microwavable plate, place Canadian bacon slices in single layer. Microwave on High 45-60 seconds or until warm.

Place 2 toasted muffin halves on each plate. Top each muffin half with a slice of Canadian bacon, about 1/3 cup eggs and 2 tablespoons hollandaise sauce; sprinkle with paprika.

Cola Barbecue Sauce

4 cloves garlic, peeled

1/4 teaspoon kosher salt, plus a generous pinch for the garlic

3 cups cola

1 1/2 cups ketchup

1/4 cup cider vinegar

2 tablespoons Worcestershire sauce

1 slightly heaping tablespoon chili powder

1 teaspoon freshly ground black pepper, plus additional for seasoning

1/2 teaspoon hot sauce, plus additional for seasoning

1/4 teaspoon ground allspice

1 1/2 tablespoons freshly squeezed lime juice

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

Spanish Chicken Wings

1/3 cup lime juice

1/3 cup tequila

1/3 cup chopped chipotle peppers in adobo sauce

1 Tbsp garlic salt

1 Tbsp ground red pepper (cayenne)

2 lb chicken wings, separated at joints, tips removed

3/4 cup Buffalo Barbecue Sauce

2 Tbsp sliced green onions

Combine lime juice, tequila, chipotle peppers, garlic salt and red pepper in large re-sealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the lime juice mixture. Refrigerate 30 min. to marinate.

Preheat grill to medium-high heat. Remove chicken from marinade; discard the bag and marinade. Grill chicken 15 minutes, turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4-5 min. or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.

Place chicken on serving platter; sprinkle with the onions.

Serve with Ranch or Blue Cheese Dressing as a dipping sauce.

Note: This can also be done in the oven.

Chicken & Bacon Kabobs

1/4 cup soy sauce

1/4 cup cider vinegar

2 tablespoons honey

2 tablespoons canola oil

2 green onions, minced

10 large mushrooms, cut in half

3 skinless, boneless chicken breast halves - cut into chunks

1/2 pound sliced thick cut bacon, cut in half

1 (8 ounce) can pineapple chunks, drained

Skewers

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat grill for high heat.

Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15-20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Did you know?

Happy Father's Day

Any man can be a father, but it takes a special person to be called Dad.

The idea for creating a day for children to honor their fathers began in Spokane, Wash. A woman by the name of Sonora Smart Dodd thought of the idea for Father's Day while listening to a Mother's Day sermon in 1909.

Having been raised by her father, William Jackson Smart, after her mother died, Sonora wanted her father to know how special he was to her. It was her father that made all the parental sacrifices and was, in the eyes of his daughter, a courageous, selfless, and loving man. Sonora's father was born in June, so she chose to hold the first Father's Day celebration in Spokane, Washington on the 19 June, 1910.

In 1926, a National Father's Day Committee was formed in New York City. Father's Day was recognized by a Joint Resolution of Congress in 1956.

In 1972, President Richard Nixon established a permanent national observance of Father's Day to be held on the third Sunday of June.

So Father's Day was born in memory and gratitude by a daughter who thought that her father and all good fathers should be honored with a special day just like we honor our mothers on Mother's Day.

What Makes A Dad

God took the strength of a mountain,

The majesty of a tree,

The warmth of a summer sun,

The calm of a quiet sea,

The generous soul of nature,

The comforting arm of night,

The wisdom of the ages,

The power of the eagle's flight,

The joy of a morning in spring,

The faith of a mustard seed,

The patience of eternity,

The depth of a family need,

Then God combined these qualities,

When there was nothing more to add,

He knew His masterpiece was complete,

And so, He called it ... Dad

Author is unknown

Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:

kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.

Check out her Web site: http://www.geocities.com/kvfreeman27886/

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