I had the pleasure of making dinner for my Papi this year on Father’s Day. This may not seem like a big deal for most folks, but since Mami and Papi live in Florida, it’s been quite a while since I was able to cook for him in my own home. Luckily, I was able to fly him here last week for the filming of my pilot (for the new show!) and I convinced then to stay for Father’s Day.
We were blessed with gorgeous weather, to begin with, and to top things off, I had my brother Pete manning the grill and the smoker! We decided that the theme for our dinner was RIBS, and we prepared Mesquite Smoked Pork Spare Ribs, and Grilled Short Ribs with Balsamic Glaze. I decided to go with a Southern Fried Chicken, marinated in buttermilk, and tossed in a seasoned flour that was flavored with sea salt, pepper, paprika, and Old Bay seasoning. What about salads and sides? I love a tender crisp corn on the cob (oh so sweet!), a tomato salad with red onions, garlic and basil, and a gently sauteed chopped collards dressed in a light butter sauce.
I made a huge jar of home made lemonade, and I set Papi out to relax in the backyard while we got his dinner ready.
Angela and Marc were on hand for the festivities, and decided to cool off before dinner.
Finally, it was time for dinner!…and what a dinner it was!
I’m going to out on a limb here, and say that Papi enjoyed his dinner!
To top things off, we had the pleasure of our friends Paul and Paula, join us for the festivities, and their daughter Lola was the icing on the Father’s Day cake!
Happy Father’s Day to all the Papi’s out there. There is no way to repay you for all of your love, support, and encouragement, all year round!