OF course you can buy your father a present for Father’s Day, but you can do one better by making him a three-course meal from scratch (or mostly from scratch). San Miguel Foods Culinary Center’s Home Foodie released a Father’s Day Menu Plan for Sunday (Father’s Day is on June 21) so you can start planning your own Father’s Day Menu. The company gave three menus with dishes meant to complement each other, but you can always mix and match depending on your family’s tastes. If you’re feeling a bit more affectionate, maybe you can make all nine dishes.
Menu 1 features Shrimp Scampi, Grilled Rib-eye steaks with Black Peppercorn Gravy, and Bread Pudding in a Pan; Menu 2 features Squash Cream Soup, Twice-cooked Shanghai Stuffed Chicken, and Banoffee Trifle; Menu 3 features Quick Pancit Miki, Inasal-style Pork Barbeque, and Maja blanca.
Following are the recipes from Menu 1. All the recipes can be found on San Miguel Foods Culinary Center’s Home Foodie (https://homefoodie.com.ph/)
SHRIMP SCAMPI (FROM MENU 1)
1/2 cup grated Magnolia Quickmelt Cheese
1/3 cup Magnolia Gold Butter, unsalted
1/2 kg shrimps, shelled and deveined
1/2 tsp iodized fine salt
1/4 tsp pepper
3 tsp minced garlic
1 tsp lemon juice
1 tsp chopped parsley
- Season shrimps with salt and pepper. Set aside.
- In a saucepan, melt butter and sauté garlic. Add lemon juice and mix well. Remove from heat and set aside.
- Arrange shrimps on a baking tray. Drizzle butter mixture over shrimps then top with cheese and parsley. Broil in the oven set at around 400°F until shrimps turn pink and cheese melts.
- Remove from heat and transfer to a serving platter garnished with lemon wedges and a sprig of parsley. Serve hot.
- Serves four.
GRILLED RIB-EYE STEAKS WITH BLACK PEPPERCORN GRAVY (FROM MENU 1)
4 pc Monterey Rib-eye steaks
1/2 cup Magnolia Gold Butter, salted
1/4 cup Magnolia All-purpose Flour
1 tsp iodized fine salt
1/2 tsp pepper
1/2 cup beef stock
2 tbsp whole peppercorns, freshly crushed
1/2 tbsp liquid seasoning
- Prepare gravy by melting butter in a saucepan over medium heat. Whisk in flour until a paste is formed. Gradually add in stock, while continuously whisking, until mixture is free from lumps. Add peppercorns and liquid seasoning. Mix well and bring to a boil then let simmer for about three to four minutes. Set aside.
- Season steaks with salt and pepper on both sides.
- Heat grill pan over high heat and brush a little oil onto the pan. When the grill is smoking hot, lower heat to medium and arrange steaks.
- Cook steaks on each side depending on desired doneness, about two minutes for medium-rare, three minutes for medium and four minutes for well-done. To achieve perfect grill marks on steaks, grill steaks on the 10 o’clock position. After two minutes, turn steak to the two o’clock position.
- Place steaks on a platter and pour gravy just before serving or serve on the side.
- Serves four.
BREAD PUDDING IN A PAN (FROM MENU 1)
1 (250ml) pack Magnolia Full Cream Milk
3 pc Magnolia Brown Eggs
1-1/4 cup sugar
1/2 cup water
8 pc day old bread, cut into cubes
1/4 tsp cinnamon powder
- In a skillet over low heat, combine one cup of sugar and water. Cook until amber in color then remove from heat, and spread caramel all over the pan. Set aside.
- In a bowl, combine remaining sugar, milk and eggs then beat until well combined. Add bread and let soak for five minutes.
- Transfer into an eight-inch pan and sprinkle with cinnamon and remaining sugar. Cook over low heat for five to 10 minutes or until fully cooked.
- Serves eight. It tastes great a la mode with some Magnolia Ice Cream.