My Dad's Favorites
recipes for Father's Day, or any day
Given that my dad is the person in my life whom I credit for cultivating my passion for food, our annual Father’s Day cookout has extra meaning for both of us. It is always filled with great eats, lawn games and lots of love. He lives in Florida now, and I am in NYC, so I cherish every moment we get to spend together. The recipes here are inspired by him and the memories of the many meals we have shared. Whether for Father’s Day, or any day, I hope you enjoy them as much as we do.
Grilled Clams with Garlicky Chorizo Drizzle
Photo by Tom McCorkle for The Washington Post
One way I honor my dad on Father’s Day is by putting some clams on the grill. Many of my most joyful childhood food memories are clam-centered. We regularly dug for them on the Long Island shore where we’d spend weeks each summer, usually cooking them into a sauce for pasta. We also enjoyed countless meals with our extended family slurping buckets of butter-dipped steamers while sitting at the bar at the long-gone Ehrhart’s Clam House in Freeport, NY.
This recipe nods to those good times, while keeping most of the cooking focused on the grill outside, as we usually do on the holiday. It’s not only an easy-to-make starter that’s just right for the season, it’s a healthful one too—a mineral- and vitamin B12- rich lean protein that’s a welcome change from the heavy sausages we often start with. I did manage to include some sausage as well though, using finely chopped chorizo in the garlicky, wine drizzle that’s spooned over the grilled clams.
If you have never grilled clams before you will likely be amazed and delighted at how easy it is to do. You simply put the cleaned clams on the grill (or a grill pan) and cook them until they open into a wide yawn, 7 to 15 minutes depending on their size.
Lemon-Garlic Marinated Lamb Chops
Photo by Christopher Hirscheimer
Lamb chops were a big splurge for us when I was growing up, so I like to lavish my dad with them on Father’s Day. They are so quick and easy to make, too. A simple Greek-inspired marinade of lemon, garlic, and oregano, with a touch of oil, brings out their absolute best here. They are so good with grilled lettuce alongside. To make that you just halve Romaine hearts lengthwise, brush them with oil, sprinkle with salt, and grill for a couple of minutes per side until they are lightly charred and have softened a bit, but still have a nice firm crunch.
Chocolate Egg Cream
Photo by Christopher Hirsheimer
What do eggplants and egg creams have in common? Neither has any egg. Go figure. For those not in the know, an egg cream is a frothy, refreshing drink that tastes similar to an ice cream soda. My dad made them for me all the time when I was a kid, and he carefully showed me the right way to maximize the glorious foam head and was clear that you need a pretzel rod as an edible stirrer. I like to make my own simple chocolate syrup instead of using the traditional store-bought one.