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Watermelon, Feta and Arugula Salad
Watermelon, Feta and Arugula Salad

Difficulty Level: Intermediate
Prep Time: 30 min
Serves: 6


Ingredients:
  • 2 pounds seedless watermelon, peeled and cut into ½-inch chunks
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt and freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 1 fennel bulb, fronds discarded
  • ¼ cup diced feta cheese

Instructions:

Place cut watermelon in a strainer over a bowl and set aside to collect extra juice.

In a small bowl, whisk together vinegar, Dijon mustard, salt, pepper and watermelon juice. Slowly whisk in olive oil and continue whisking until dressing is emulsified. Taste and adjust seasoning as necessary.

Cut fennel bulbs in half and remove the tough inner core. Slice fennel into paper-thin slices, mix with arugula in a large bowl and refrigerate until ready to use.

To serve, toss the fennel and arugula with just enough of the vinaigrette to coat, and season with salt and pepper. Toss the watermelon in a separate bowl with just enough vinaigrette to coat. Make a bed of arugula and fennel on a serving platter and top with the watermelon and feta cheese. Serve immediately.

© Copyright Draeger's Cooking School. All rights reserved.


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Creole-Rubbed Flank Steak with Herb Butter
Creole-Rubbed Flank Steak with Herb Butter

Difficulty Level: Beginner
Prep Time: 20 min
Serves: 6

Ingredients:
  • ½ stick unsalted butter, softened to room temperature
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons fresh parsley, minced

  • Creole Rub:
  • 1½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1&frac; pounds flank steak
  • Maldon Sea Salt Flakes for garnish at end if desired

Instructions:

In a small bowl, combine butter, thyme and parsley. Transfer mixture to a piece of parchment paper and shape into a 1-inch diameter log. Roll tightly, twisting the ends to seal. Place log in the refrigerator to firm up while you cook the steaks.

Preheat grill pans on medium high, and preheat oven to 400 degrees.

Combine all ingredients for Creole rub in a small bowl. Lay out flank steak on a baking sheet and pat dry with a paper towel. Rub both sides of steak with a generous amount of Creole seasoning.

Lightly oil the grill pans. Grill steak for approximately 4 minutes on each side, then place pan in a 400°F oven for 8-10 minutes for medium-rare (130° to 135°F.) Remove steak from heat and allow to rest 5 minutes, covered loosely with aluminum foil. Slice steak into ¼-inch-thick diagonal slices and place on a large platter. Slice ¼-inch-thick pieces of herb butter from log and place on top of steak. Serve immediately.

© Copyright Draeger's Cooking School. All rights reserved.


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Bacon-Wrapped Chorizo-Stuffed Dates
Bacon-Wrapped Chorizo-Stuffed Dates

Difficulty Level: Beginner
Prep Time: 30 min
Serves: 8

Ingredients:
  • 24 pitted dried dates
  • ¼ pound smoked chorizo, cut into approximately ¼-inch cubes
  • 12 rashers bacon, center cut, not thick
  • 24 toothpicks, soaked in cold water

Instructions:

Preheat oven to broil. Line a rimmed baking pan with foil.

Place a small piece of the chorizo into the center of the date. Cut each rasher of bacon in half. Wrap each date with half of a rasher of bacon. Use a toothpick to hold the bacon around the date.

Place the dates on a sheet pan and put under the broiler. Watching the dates constantly, wait until the bacon cooks on one side. Flip the dates and cook on the other side until the bacon is cooked, about 2 minutes on each side. Remove from the oven and blot each date on a paper towel before placing on a serving platter. Caution–they will be very hot.

© Copyright Draeger's Cooking School. All rights reserved.


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Beer Can Chicken
Beer Can Chicken

Difficulty Level: Intermediate
Prep Time: 60 min
Serves: 4

Ingredients:
  • 1 Whole Fryer, with a clear cavity
  • 1 Can Budweiser, Coors, Pabst or Dos Equis Amber
  • 1 tablespoon of Butter, melted
  • 2 teaspoons Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 teaspoons Lemon Pepper
  • 2 teaspoons Onion Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Herbs de Provence
  • 1 teaspoon Paprika
  • 1 teaspoon Sugar

Instructions:

Begin by warming up the grill. Melt the butter and rub the chicken down. Next, combine your spices and rub the chicken down with your mix. The ingredients are a favorite blend, however you can have fun and rub the chicken down with a blend tailored to your favorite flavors. Once your chicken is ready and you've washed your hands, pop the top of that beer can! Pour ⅓ of the beer out, and gently insert the beer into the empty center cavity of the chicken. The chicken should be sitting upright on the beer can. Once your chicken is ready, place it on the grill over indirect heat. If you notice the skin is getting too crispy while cooking, create a foil tent to protect the skin until the chicken reaches the proper internal temperature. The chicken will take anywhere from 45 minutes to an hour, depending on the size.

When checking the temperature, look for a spot on the thigh to read 180°F. When pulling the chicken off the grill, use oven mitts. We appreciate a partner who can use long barbecue tongs to help wiggle the can out while the bird is held in place- be careful not to spill the incredibly hot beer over yourself when removing the can. After removing the can, let the bird rest for ten minutes before carving.

*Pro Tip: Do not use a bitter beer for beer can chicken. Try to stay away from IPAs and Stouts.

© Copyright Draeger's Cooking School. All rights reserved.


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Family Chili
Family Chili

Difficulty Level: Beginner
Prep Time: 4 Hours
Serves: 8

Ingredients:
  • 1 lb spicy Italian sausage
  • 1 Yellow Onion, Diced
  • 4 Cloves of Garlic, Minced
  • 3 16oz cans of S&W Kidney Beans
  • 2 16oz cans of S&W Diced Tomatoes
  • 1 12oz can of Rotel Original
  • 2 teaspoons Salt
  • 2 teaspoons Freshly Ground Pepper
  • 1 teaspoon White Pepper
  • 2 teaspoons of Paprika
  • 2 tablespoons McCormick Chili Powder
  • 1 teaspoon Oregano
  • 3 tablespoons Corn Starch

Instructions:

In a large pot over medium heat, add your Italian sausage and begin browning. While the meat browns, chop the onion and garlic. Once chopped, add the onion, garlic to the meat. Next, season the meat with the salt, oregano, black pepper and white pepper. Drain the cans of beans and add them to your now browned and seasoned meat mixture. Open the cans of tomatoes and, without draining, add them to the pot. Next, drain the can of Rotel Original and add it to the pot. Finally, add the paprika and chili powder, stirring well. Let the chili simmer for a two hour minimum, 3-4 hours is optimal simmer time. Use the corn starch as necessary to thicken the chili toward the end of simmering. You might use a little less than three tablespoons, or even a little more if you want thick chili. Garnish with your favorite toppings.

*Pro Tip: You can use flour to thicken the chili as well, but using corn starch gives you a gluten-free final product.

© Copyright Draeger's Cooking School. All rights reserved.


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OVEN ROASTED NY CLUB STEAKS
Oven Roasted NY Club Steaks

Difficulty Level: Intermediate
Prep Time: 90 Minutes
Serves: 2

Ingredients:
  • 2 USDA Prime New York Club Steaks
  • 1 teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons canola or vegetable oil
  • 3 tablespoons butter
  • 3 cloves garlic, peeled and smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

Preheat your oven to 200°F. Mix your salt, pepper, garlic powder and onion powder together in a bowl. Generously season both sides of the steaks. Warm your choice of oil on the stove top in an oven-safe pan or cast iron. Note, we do not recommend using olive oil because the smoke point is lower and will smoke before reaching the correct cooking temperature.

Sear your steaks for just under a minute, then flip and add the butter, rosemary and thyme to the pan. Baste the top using a large spoon. Remove from the stove and place the entire pan in the oven. Set your timer for 30 minutes, or until the internal temperature is 125°F internally for steaks that are medium-rare. Cook longer for a more well-done steak. Rest the steak on a cutting board or wire rack for about 10 minutes after pulling it out of the oven.

*Pro Tip: If you slice the steaks before the resting period, you will sacrifice some of the delicious juiciest of the steaks.

© Copyright Draeger's Cooking School. All rights reserved.


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FATHER'S DAY COCKTAILS
The Salty Dog
The Salty Dog

Difficulty Level: Beginner
Prep Time: 3 Minutes
Serves: 1

Ingredients:
  • 1 parts Hendrick's Gin
  • 2 parts Pink Grapefruit
  • 1 parts Soda Water

Instructions:

Assemble ingredients in a cocktail shaker over ice. Stir to mix and then pour into a highball glass filled with ice. Garnish with 3 thinly sliced rounds of cucumber & a lemon twist.

Courtesy of Hendrick's Gin


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The Godfather
The Godfather

Difficulty Level: Beginner
Prep Time: 2 Minutes
Serves: 1

Ingredients:
  • 2 oz Scotch or Bourbon
  • ½ Amaretto

Instructions:

Fill a glass about two thirds full of ice. Add whiskey and amaretto. Stir until well chilled, about 20 seconds. Strain into ice-filled rocks glass and serve.

©Copyright Draeger's Market. All rights reserved.


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Bourbon Daddy
Bourbon Daddy

Difficulty Level: Beginner
Prep Time: 5 Minutes
Serves: 1

Ingredients:
  • Basil Hayden's Bourbon
  • 1 part Fresh Lemon Juice
  • ½ part Agave Syrup
  • 1 Egg White
  • 3 Sage Leaves
  • 4 Pink Peppercorns

Instructions:

Add all ingredients in a cocktail shaker and muddle the sage leaves and pink peppercorns. Add ice and shake. Double strain into an old fashioned glass filled with ice and garnish with a sage leaf.


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