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  • Writer's pictureRhonda Morrison

What is Father’s Day without a heaping helping of man-food?

Updated: Apr 9, 2020

Featuring Beer Battered Fried Green Beans and Sriracha Sauce recipes, my Cheese and Bacon Potato Casserole recipe, and a Doughnut Upside-down Cake recipe. #fathersday #summer


Father’s Day is a great time for the entire family to indulge in some man-food. Being the only woman in my house, I have become very familiar with food and flavors that appeal to men. Men are generally known to be kings of the grill. And while I do grill, I prefer to impress Dad from the heart of my kitchen.


"When I think of “man-food”, I think of beer, bacon, baked chocolate stuff, fried stuff, flame-seared, meat and potato, pizza-esque meals."

When I think of “man-food”, I think of beer, bacon, baked chocolate stuff, fried stuff, flame-seared, meat and potato, pizza-esque meals. Now not every meal can be this heavenly or we would induce a heart attack on our dear old Dads. But in the name of celebration and honor, I say “go for it”.

I have three recipes that are definitely Dad-impressive. The first is my Cheese and Bacon Potato Casserole. It just so happens to be loaded with bacon, onions, and cheddar. I think it is the perfect side for beef, pork chops, chicken, spicy shrimp, sausage, or game. This recipe is a little time consuming, but the results are absolutely worth it. I have heard that these are the best potatoes some people have ever had.

Another fun addition to Dad’s plate is Beer Battered Green Beans. You can whip these up as an appetizer or a side dish. This recipe caters to the man who is resistant to using a fork and knife. Just pick them up, dip, and chow down. Serve them with a spicy dip like Sriracha Dipping Sauce.

And no Father’s Day celebration dinner would be complete without dessert. This year I went looking for a unique Father’s Day Recipe and came across Doughnut Upside-Down Cake. Since my husband is a Homer Simpson fan, I thought it would be fitting. Mini cake doughnuts enveloped in a traditional upside-down cake batter creates a quirky spin on a classic. Use whatever flavors your Dad likes best. I used powdered and chocolate-covered doughnuts. Serve it with his favorite ice cream on top and a drizzle of chocolate. Here’s wishing you and yours a very happy Father’s Day any day of the year.

Beer Battered Green Beans 1 pound fresh green beans, trimmed  4 cups peanut oil 3/4 cup all-purpose flour 3/4 cup light beer  2 large eggs  1 teaspoon baking powder 2 tsp. Cajun Seasoning Cook the beans in a large pot of boiling water with Cajun seasoning sprinkled in it, until crisp-tender, about 2 minutes. Drain, cool in a bowl of ice water, and drain again.  Heat the oil in a deep fryer or a large saucepan over medium-high heat to 375 degrees. Combine the flour, beer, eggs, baking powder and Cajun seasoning in a large bowl; whisk until a smooth batter forms.  Dip eight to ten beans at a time into the batter. Drop one at a time in the hot oil. Fry until golden brown, about 4 minutes per batch. Using a slotted spoon, transfer the beans to paper towels to drain. Sprinkle with more Cajun seasoning and serve hot with Sriracha Dipping Sauce.

Sriracha Dipping Sauce ½ cup mayonnaise ½ cup buttermilk ¼ cup sriracha sauce

Mix all ingredients together and chill until ready to serve.



Cheese and Bacon Potato Casserole 5 pounds russet potatoes 1 large yellow onion 32 oz. chicken stock 1 pound bacon 16 oz. cheddar cheese, shredded 2 tbsp. all-purpose flour

Peel potatoes and onion. Slice potatoes and onion thin on a mandolin slicer, in a food processor, or with a knife. Place onions and potatoes in a stockpot and cover with chicken stock. Salt and pepper to taste. Bring to a boil. Lower heat to a simmer for 10 minutes. Drain potatoes and onion reserving the stock. Set drained potatoes, onion, and stock aside. Cut bacon into ½ inch pieces. Fry bacon over medium-high heat until all fat is rendered. Remove bacon and drain on paper towels reserving 2 tbsp. bacon grease. Combine bacon grease and flour in the bottom of a saucepan on medium-high heat. Once the flour turns a light caramel color, slowly whisk in the reserved chicken stock. One the stock is completely blended in, slowly whisk in all shredded cheddar cheese and set aside. Heat oven to 400. Prep a large casserole dish or Dutch oven with nonstick spray. Layer half of the potatoes and onion in the bottom of the prepped dish, cover potatoes with half the cheese sauce and half of the cooked bacon. Repeat the layers. Bake for 30 minutes or until the sauce is bubbly. Allow to sit 20 minutes before serving. It can be prepped and layered a day in advance. Refrigerate until ready to bake.



Doughnut Upside-Down Cake ¼ cup butter, melted 2/3 cup packed brown sugar 12 mini doughnuts 1 1/3 cups all-purpose flour 1 cup sugar 1/3 cup butter, softened 1 ½ tsp. baking powder ½ tsp. salt ¾ cup heavy whipping cream 1 egg Preheat oven to 350. Prep a 9x9 or 9x11 pan with butter and flour. Pour melted butter over the bottom of the pan. Sprinkle the brown sugar over the butter. Arrange doughnuts in a single layer over the butter and brown sugar. In a mixing bowl, cream softened butter. Blend in one egg and heavy whipping cream. Combine flour, sugar, baking powder, and salt. Add in dry ingredients a little at a time. Pour and spread batter evenly over the doughnuts as the batter will be thick. Bake for 40 to 50 minutes until browned on top. Allow to cool 20 minutes before flipping onto a serving dish or cake plate. Best served warm.



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