Recipe and photos by Melissa from (@seasonserveblog).
If your dad appreciates good food and good beer, a homecooked meal is one of the best gifts that you can give him this Father’s Day.
While not all dads are built the same, we know that most of them like to sit back, relax, and enjoy a cold beer. Whether your dad is a traditional manly-man dad, an adventurous dad, or dad who enjoys the finer things in life, here are some perfect local and seasonal recipes to celebrate him this Father’s Day weekend.
The Traditional Manly-Man Dad
There is no messing around with the traditional manly-man dad. He knows all there is to know about fixing things around the house, appreciates a well-mowed lawn, and sports his New Balance running shoes everywhere. This dad may have a bit of a Ron Swanson vibe, but deep down, he’s a softie!
A Traditional Manly-Man Dad is guaranteed to enjoy this Steak Sandwich with Blackstone Porter Onion Jam. This classic steak and porter pairing is familiar and a tried-and-true combination.
The Adventurous (Vegetarian) Dad
This dad is always up for an adventure. Whether he’s hiking through the woods or surfing at the beach, this dad loves new and fun experiences, while also appreciating nature. The adventurous dad enjoys trying new vegetarian food with a creative twist to keep life interesting!
An Adventurous or Vegetarian Dad will love the flavours and textures of these Beer Battered Jalapeño Tacos with Grilled Corn Salsa. These tacos are spicy, sweet, and totally unique!
The Dad who enjoys the Finer Things in Life
This dad has worked hard and is ready to life his best life. He has refined tastes from travelling and dining around the world and will not hesitate to treat himself. Whether he is doing this on his new boat or in his backyard, this dad loves the finer things in life.
A Dad who enjoys the Finer Things in Life can sit back, relax and enjoy this recipe for Steamed Clams with Beer and Bacon. This recipe is elevated, but caters to classic flavours that dads love!
Steak Sandwich with Blackstone Porter Onion Jam
Serves: 2 sandwiches
Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes
For the Onion Jam:
- 1 tablespoon olive oil
- 1 large red onion, sliced into 1/2cm thick semicircles
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 6 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- ¾ cup Driftwood Blackstone Porter
For the Steak:
- 1 Striploin steak
- 1 tablespoon olive oil
- 2 tablespoons fresh ground pepper
- 1 teaspoon salt
- 2 long sandwich buns (panini buns or ciabatta buns)
For the Arugula Salad:
- 2 cups fresh arugula
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the Horseradish Mayo:
- 3 tablespoons mayonnaise
- 3 tablespoons horseradish
- Begin by preparing the onion jam. Heat a large frying pan over medium heat. Once hot, add the olive oil, followed by the sliced red onions. Cook for 10 minutes, stirring often, until the onions have softened.
- After 10 minutes, add the salt, pepper, balsamic vinegar, brown sugar, and the beer to the pan. Stir to combine and simmer for 30 more minutes, stirring occasionally. By the end of the cooking process, the beer should be evaporated, and the onions should be soft. Set aside to cool.
- Remove the steak from the fridge and let sit at room temperature for 30 minutes.
- Preheat your grill to 400 degrees F.
- Place the steak on a plate and sprinkle both sides with the salt and pepper. Add the olive oil and rub it into the steak so that it is evenly coated.
- Grill the meat for 5 minutes per side for a medium rare steak, or 7 minutes per side for a medium steak. Once cooked, cover with foil and set aside to rest.
- Before turning off the grill, toast the sandwich buns for 2 minutes per side until lightly golden brown. Remove from the grill and set aside.
- While the steak is resting, toss the arugula leaves in the olive oil and lemon juice.
- While the steak is resting, mix the mayonnaise and horseradish in a bowl until combined.
- Next assemble the sandwich. Spread the horseradish mayo onto the bottom of each sandwich bun. Slice the steak into 1-cm thick slices and add them on top of the horseradish mayo. Top the sliced steak with the arugula salad and the onion jam.
- Serve immediately with a cold glass of Driftwood Blackstone Porter.
- You can make the onion jam a day in advance and keep in chilled in the refrigerator. The onion jam will last a week in the fridge.
Beer Battered Jalapeño Tacos with Grilled Corn Salsa
Serves: 6 tacos
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
For the Beer Battered Jalapeños:
- 8 jalapeño peppers, whole
- ½ cup cream cheese, softened
- 1 cup cheddar cheese, shredded
- 2 scallions, finely chopped
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- ½ cup potato starch (can also substitute with cornstarch)
- 1 cup Driftwood Viewfield Brett Saison
- Vegetable oil, for frying
- 12 Maiiz Nixtamal tortillas
For the Grilled Corn Salsa:
- 2 ears corn, shucked
- 1 medium tomato, finely diced
- ¼ cup cilantro, finely chopped
- 2 tablespoons lime juice (from approx. ½ a lime)
- ¼ teaspoon salt
For the Cilantro-Lime Crema:
- ¾ cup sour cream
- 3 tablespoons fresh cilantro, finely chopped
- 4 tablespoons lime juice (from approx. 1 lime)
- Begin by preparing the jalapeños. Use a sharp paring knife to slice a slit down the center of each jalapeño pepper. Make another small slit horizontally below the stem on each jalapeño pepper. This will allow you to open up the jalapeño pepper slightly to remove the seeds and membrane.
- Insert a small spoon into the slit in each jalapeño pepper, scraping out the seeds and the membrane. Repeat for all the jalapeños and discard all seeds and membrane. Remember to wash your hands after handling the peppers!
- In a large bowl, mix the cream cheese, cheddar cheese, scallions, and pepper together until combined.
- Use a small spoon to scoop 1 ½ to 2 ½ tablespoons of the cheese filling (depending on the size of the jalapeños) into the slits of each of the jalapeños. Do not over-stuff the jalapeños and this will make frying difficult. Once stuffed, squeeze the slit on the jalapeños closed so that the filling is fully contained. Repeat for the rest of the jalapeños.
- Place the jalapeños on a plate and place in the refrigerator to cool for at least 30 minutes.
- While the jalapeños are cooling, make the grilled corn salsa. Heat your grill to 400 degrees F. Add the corn straight on the grill and cook for 5 minutes per side, or until the corn has become slightly charred. Remove from the grill and let cool.
- Once cool, use a sharp knife to cut off the kernels on each ear of corn. Combine the corn kernels in a bowl with the tomato, cilantro, lime juice and salt. Mix until combined and set aside.
- Next, make the cilantro-lime crema. Combine the sour cream, lime juice and cilantro in a small bowl. Mix to combine and set aside.
- Heat a pot of vegetable oil over high heat to 400 degrees F.
- Right before you are ready to fry the jalapeños, make the beer batter. Combine the flour, potato starch and beer in a medium bowl. Whisk to combine.
- Dunk each jalapeño pepper into the beer batter and then carefully drop into the oil. Fry each pepper for 4-5 minutes, or until the beer batter has turned golden brown. Place the cooked jalapeños on a paper towel to drain the oil, and repeat for the rest of the jalapeños.
- Finally, assemble the tacos. Toast the corn tortillas in a dry frying pan to heat them through. Top each tortilla with the cilantro-lime crema, a whole beer battered jalapeño, and scoop of the grilled corn salsa. Serve immediately with a cold glass of Driftwood Viewfield Brett Saison and enjoy!
- You can stuff the jalapeños the day before to make assembly easier! You can also make the grilled corn salsa and cilantro-lime crema one day in advance.
- When deep frying, make sure to not fill your pot above halfway. This will keep you safe from overspilling and splatters.
Steamed Clams with Beer and Bacon
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
- 2 pounds Manila clams, fresh, rinsed well
- 1 tablespoon olive oil
- 4 slices bacon, cut into 1-cm cubes
- 1 shallot, finely sliced
- 2 cloves garlic, finely chopped
- 1 ½ cups Hoyne Down Easy Pale Ale
- ½ cup Italian parsley, finely chopped
- 1 lemon, cut into wedges, for garnish
- Heat a large pot over medium-high heat. Once hot, add the olive oil and bacon. Cook the bacon, stirring occasionally, for 5-7 minutes, or until the bacon is crisp. Once crisp, remove the bacon from the pot and drain on a paper towel.
- Add the sliced shallots to the pot and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds before adding in the whole clams and the beer.
- Cover the pot with a lid and steam for 6-8 minutes, or until all of the clams have opened.
- Add ½ of the bacon back to the pot along with ¼ cup of the chopped parsley. Mix until combined.
- Remove the clams from the pot and place into a large serving bowl. Top with the remaining bacon and parsley. Serve immediately with a cold glass of Hoyne Down Easy Pale Ale and enjoy!
- If any clams do not open after cooking, discard them as they can make you sick. Also, if any clams will not close before cooking, discard those as well.