Father’s Day is celebrated around the world. While the date varies, most countries (nearly 50) will honor dear old dad today, June 19th. We realize that your in-box, facebook feeds and twitter page may already be flooded with Father’s Day recipe suggestions. That’s why we decided to take a different approach with this post. Rather than focusing just on recipes to prepare today, a while ago we asked BakeSpace members to share their favorite recipes created or inspired by their fathers. We thought it would be fun to share those stories with you.
Enjoy, and Happy Father’s Day!
“Pappy” Carl’s BBQ Sauce
By DDPie, Indianapolis, IN
“Growing up, I remember my dad (pictured right) making the world’s best bbq sauce. He passed away about 20 years ago, when I was just 23 years old. At the time, I thought I had lost the recipe forever. My dad never wrote down a recipe and he never measured his ingredients. But somehow the bbq sauce always tasted exactly the same. Whenever someone asked what was in it, he’d reply, ‘Oh this and that.’ I spent years trying to duplicate the recipe and I think I finally got it. In fact, my best cooking triumph was when my brothers came over for a cookout and said that my sauce tasted exactly like what they remembered. This time, the recipe won’t be lost as I have written it down (and posted it on BakeSpace) so I can share it with my children and generations to come. I hope you enjoy my dad’s bbq sauce as much as my family does. Here’s to you ‘Pappy’ Carl, I love you Dad. I miss you. I hope I did your bbq sauce proud!”
My Dad’s Beef Stew with Parsley Dumpings
by Carol, Tampa, FL
“In 1959 I was 10 years old, and I remember when my dad (pictured right) decided he was going to make stew for dinner. He was always complaining that my mom didn’t properly season beef, and he was right. While she was a great cook, he was a better stew maker. On that particular night, my dad decided to use the pressure cooker to make a simple Irish stew. Now keep in mind that this was long before pressure cookers had the safety features they have now. I’m sure you can guess what happened. Ka-Pow! Stew went everywhere. It was so bad they ended up having to repaint the kitchen, but not before my mom had a good laugh. This recipe is not for the infamous splattering Irish Stew, but for one of my favorites that he made for us often.”
Dad’s NJ Japanese Cuisine Night
by Tango, Wilmington, NC
“Back when we lived in NJ we would have Japanese night! My dad & uncle were both into teaching Karate, Judo & Jujitsu. We would have the fondue pot going with peanut oil & those small hibachi grills with Sterno. He would chop veggies, chunk up some chicken, shrimp & beef cubes. Then he would make:
3/4 cup flour
2/3 cup ice water
vegetable oil for deep frying (fill fondue pot 80% full)
3/4 cup water
1/4 cup Mirin
1/4 cup soy sauce
Mix all sauce ingredients together and set aside. Heat oil in fondue pot. Mix together batter ingredients, mixing only enough to blend. Batter should be lumpy. To cook, dip a piece of food into the batter and fry. Serve hot. Dip in sauce & eat. Yummm!!
He would also carve out a pineapple and chunk up the inside. He then put a can of Sterno in the hollowed out pineapple. We would dip the pineapple chunks in sugar & heat them over the flame. Boy that sure brings back a bunch of memories!!”
Dad’s Macaroni Salad
by Shane, Portland, OR
“My dad didn’t cook much when I was growing up, since he was usually out on a train delivering who knows what to God knows who. But on those special occasions when he did, like the 4th of July, it was more an exercise in architectural balance than cooking. His macaroni salad was an inspired composition of flavor elements. He always chose his macaroni carefully, selecting the smallest shape he could find, with the exception of “salad” macaroni, which was too small. Carefully selecting the macaroni gave him the proper foundation. The remaining building blocks of the salad were, each in turn, carefully manipulated with the help of a sharp blade into perfect little cubes. This helped ensure that the load bearing capabilities of the macaroni would not be overwhelmed. Then to secure the whole structure, he added a special formulation that was neither too sweet, too sour, too spicy or too oily. This formulation was then added, in just the right proportion to the whole to create a deliciously well balanced salad that contained every flavor in every bite. Best of all, it didn’t drip vinegary flavored Miracle Whip down the front of your over-alls. A Feng Shui master would have been impressed.”
Get into the Conversation
Michelle, Morris Plains, NJ
“My father drives me nuts because he is the pickiest Italian I have ever met in my life. He doesn’t like onions and garlic, and when he smells them he scrunches up his face. This makes me want to scream! lol Happy Father’s Day Dad! lol”
Carolyn, Gladstone, MI
“My dad cooked in the Army. He said he was often on KP duty so he ended up peeling a lot of potatoes for the troops in WW2. He still cooks dinner every night, and I give him a lot of credit for that. He cooks just about everything, and I love him dearly.”
Joy, Richmond, VA
“My dad knows how to cook just three things: TV dinners – in the oven only (he has never been able to master the microwave), scrambled eggs and french toast. If, God forbid, my mom was away at meal time and dad was in charge of feeding my brother and I, it was one of those three things – every single time. Laughing”
“I guess I never lucked out with men when it comes to cooking. My father never cooked and if my mom wasn’t home we would wind up missing meals. When I got married 44 years ago, I thought everything would be like a normal marriage, or at least what I thought was normal. The second year when Father’s Day arrived, I bought my hubby a charcoal BBQ. When he asked me why, I said I thought all the hubbies BBQd. ‘Not this one’ was his response. About three years ago he finally started heating up coffee in the microwave and making popcorn. While he still doesn’t BBQ, he will cook pork chops and make salad from a packaged mix, but nothing more complicated.”
Marguerite, Pittsburgh, PA
“My dad died when I was 19 and he didn’t really cook much. I remember him making eggs over-easy. A broken yoke meant it was dog food! (our dog always liked to be nearby when dad was making eggs!). I used to do the same thing… but now my daughter likes fried eggs cooked until crispy… so a broken yolk for me means fry it to death and give to Tawny and grab a fresh egg for myself. I do remember one time dad tried to make lobster sauce, like you get at the Chinese restaurant. Why, I have NO idea, since he really didn’t cook. That frying pan went flying out the back door, and the dog wouldn’t even eat the sauce. I never really had a chance to cook for him. Often when I make something, I think to myself, ‘dad would have really liked this.’ Two things that stand out in my mind are lumpia and huevos del diablo.”
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