This Father's Day, give Dad something he really wants: unfussy Man-Food that fills him up and tastes amazing. Whether you're planning a big Father's Day breakfast or a casual cookout, we've got recipes that'll show your appreciation—and win Dad's approval.
# Beer-Can Chicken
Grilled Southwestern Potato Salad
Doughnut Muffins
# Beer-Can Chicken
by Waldy Malouf
To put a spin on the usual beer-can chicken recipe, I add a sweet-# sauce to the beer, coat the chicken with an aromatic # rub, and simmer the beer mixture after grilling to make a rich sauce with a kick.
Serves four to six. Yields 1 cup sauce.
For the # Rub:
1 Tbs. kosher or sea salt
2 tsp. ground cumin
1 tsp. crushed red chile flakes
1 tsp. ground coriander
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
For the Sauce:
6 Tbs. tomato ketchup
3 Tbs. Dijon mustard
1-1/2 Tbs. molasses
1-1/2 Tbs. red-wine vinegar
1/2 tsp. Tabasco sauce
1 4-lb.whole chicken
1 12-oz. can of beer (I like Heineken)
Several large leaves romaine lettuce
1/2 cup thinly sliced scallions (white and green parts)
1 lemon, zested into very thin strips
1 orange, zested into very thin strips
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Grilled Southwestern Potato Salad
by Tony Rosenfeld
This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.
Serves ten to twelve.
2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers
4 red bell peppers, halved, cored, and seeded
3/4 cup extra-virgin olive oil
2 tsp. plus 2 Tbs. kosher salt; more as needed
1 tsp. freshly ground black pepper; more as needed
1-1/2 cups cooked fresh corn kernels (from 2 ears)
1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
3/4 cup chopped fresh cilantro
1 tsp. chili powder
3 lb. red potatoes, cut into 1-1/2-inch pieces
3 Tbs. cider vinegar; more as needed
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Doughnut Muffins
by Kathleen Stewart
They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.
Yields about 24 medium muffins.
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
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