“Father taught us that opportunity and responsibility go hand in hand. I think we all act on that principle; on the basic human impulse that makes a man want to make the best of what’s in him and what’s been given him.” — Laurence Rockefeller
Time to buy the card, wrap the gift and light the grill because Father’s Day is this Sunday, June 17! If you’re looking for creative gift ideas, the New York Times shares some inexpensive ways you can create life-long memories. Or, you can put a new twist on traditional gifts with these 2012 Father’s Day Ideas including a tie-shaped bottle opener from World Market.
How does your family plan to spend the day? Many Americans, according to my quick and unscientific Google® research, will celebrate Father’s Day by:
- Spending a day at the beach
- Boating or fishing
- Attending a baseball game
- Treating Dad to breakfast out or a home-cooked meal
What’s your favorite way to spend Father’s Day? Please feel free to share your family’s traditions below and/or on our company’s Facebook page. As for the Lathams, we’ll be grilling prime rib and playing backyard games. That reminds me… I think it’s time we dusted off our croquet set!
Prime Rib Seasoning:
- 1/4 cup black (coarse) ground pepper
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons paprika
- 1/4 cup onion powder
- 2 tablespoons MSG (can omit) meat tenderizer
- 2 tablespoons seasoning salt
- 1 tablespoon celery salt
- Combine ingredients.
- Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce after all wet, work the seasoning in very well! Keep adding more seasoning until you have the amount needed. Place in refrigerator and let seasoning soak into meat for 24 hours before cooking.
- Make 1″ thick slices in a large onion (more if needed) to line down center of a pan which is large enough to fit your piece of prime rib on. Use onion slices to make a bed to place meat on top of.
- Cook 350° for about 2 hrs or more, depending on the weight size of the prime rib.
Use a meat thermometer:
Rare: 120°F – Med: 140°F – Well: 160°F
Note: Once you make a prime rib with this seasoning you will be told it is the best prime rib they ever tasted – I guarantee it! This recipe is outstanding. I make a shaker of this and keep it on the back of my stove and use it on all my steaks (also with soy sauce) an hour before cooking.
Even if you’re feeling really adventurous, try this Avocado Grilled Corn Salad as a side dish. My sister-in-law Ann made it last weekend, and it’s (in my humble opinion) the perfect complement to any grilled meal this summer. It sounds a bit gourmet for folks like me who are used to grilling foiled packets of potatoes, carrots and onions. I’m going to try my hand at making it this weekend. Instead of grilled the corn, however, I’m going to use frozen sweet corn. (It’s time to finish off the “old crop” and clear freezer space for 2012 sweet corn.)
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
- 5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
- 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
- 2 C. Tomatoes, red and yellow cherry variety or equivalent
- 1 Small red onion, finely diced
- 3/4 C. Feta, crumbled
- 1-1/2 C. English cucumber, skin on and chopped small dice
Add to a large bowl and refrigerate until ready to use.
- 6 T. Olive oil
- 2 T. Sherry vinegar
- 1 t. Garlic powder
- 2 T. Fresh cilantro, minced
- 1.5 t. Salt
- 10 Grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
P.S. While searching for Prime Rib recipes, a photo of yogurt-marinated chicken caught my attention. It doesn’t sound fitting for Father’s Day, but it does sound like a nice summer Saturday lunch. Maybe we can try it tomorrow!