As a butcher’s daughter, I learned early on the definition of phrases like dry-aged beef (hung on a rack to dry for several weeks to concentrate flavor and tenderize the beef) and wet-aged beef (typically aged in a vacuum-sealed bag to retain moisture). Whether wet or dry-aged, my father’s approach to cooking a great steak was to keep it simple; a slight coating of olive oil, salt, pepper, and, if possible, allow most of the high heat to come from a top element like a salamander broiler, which allows the juices to drain down through the beef and not onto the pan. That’s how I was taught, and that’s how I cooked steaks most of my life. But in the last decade, the idea of rubbing steak with coffee and chocolate to match a steak’s rich, beefy flavor has become a popular method. Add to it bold spices like toasted, ground coriander seeds and it becomes anything but “your father’s steak.” Rather than the traditional baked potato accompaniment, a spicy tomato chutney is spooned over the top of the steak making this dish a simple, elegant, and complete main meal – and a real butcher’s daughter delight!
Zucchini. I’ve never been a huge fan… until now. Zucchini is all of a sudden one of my favorite veggies as the star ingredient in one of the best pizza crusts I’ve ever had. Move over, cauliflower pizza crust. I think this one tops it by a mile! You will love the way this pizza crust cooks up. The big secret is to make sure you squeeze, squeeze, squeeze out the water from the shredded zucchini. Once you make the crust, load it up with any of your favorite pizza toppings. Does dad love pizza and beer? Here’s the perfect Father’s Day gift from your kitchen!