Whether you make one of these recipes for your actual father, father-figure, single mom who had double duty so deserves Mother’s Day and Father’s Day – your Sunday will be delicious!
Maple Bacon Double Cheeseburgers
Ingredients
- 3 pounds ground beef chuck
- Vegetable oil, for the grill
- 12 slices bacon, halved
- 3 tablespoons pure maple syrup
- Coarsely ground pepper
- 6 sesame hamburger buns, split
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons spicy brown mustard
- 1 teaspoon Louisiana-style hot sauce
- Kosher salt
- 12 slices colby jack cheese
- Pickle chips, for topping
Directions
- Form the ground beef into 12 thin patties, about 4 1/2 inches wide. Place on a baking sheet and refrigerate for at least 30 minutes to firm up. Preheat a grill to high and lightly oil the grates.
- Meanwhile, put the bacon in a large nonstick skillet (it’s OK if the slices overlap — they’ll shrink). Turn the heat to medium and cook, turning occasionally, until browned and crisp, 15 to 20 minutes. Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
- Return the bacon to the skillet in a single layer. Drizzle with the maple syrup and sprinkle with 1 teaspoon pepper. Cook over medium heat, turning the bacon to coat in the syrup, until glazed, about 1 minute; remove to a plate to cool. Brush the cut sides of the buns with some of the bacon drippings. Mix the mayonnaise, ketchup, mustard and hot sauce in a small bowl.
- Season the patties with salt and pepper on both sides. Working in batches, grill the patties until marked on the bottom, 2 minutes, then flip and top each with a slice of cheese. Cover and cook 30 more seconds for medium doneness. Toast the buns on the grill.
- Assemble the burgers: Spread the mayonnaise sauce on the buns. Fill with the pickles, patties (2 per burger) and bacon.
Braised Lamb Tacos
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 cup sherry vinegar
- 1 cup extra-virgin olive oil
- 10 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes
- 1 cinnamon stick
- 2 tablespoons packed light brown sugar
- 2 teaspoons ancho chile powder
- 1 16-ounce can crushed tomatoes
- 1 5-pound bone-in leg of lamb, cross-cut into 5 to 6 pieces (ask your butcher to do this)
- Kosher salt and freshly ground pepper
- 3 tablespoons canola oil
- 2 12-ounce bottles lager beer (I like Great Lakes Dortmunder Gold)
- 1 jalapeno pepper, chopped
- Corn tortillas, warmed, for serving
- Cilantro, for topping
Directions
- Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chile powder and tomatoes; whisk to combine. Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.
- Preheat the oven to 350 degrees F. Remove the lamb from the marinade and pat dry; reserve the marinade. Season the lamb with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side. Add the reserved marinade, the beer and jalapeno and bring to a simmer. Cover, transfer to the oven and braise until very tender, about 2 hours. Remove from the oven and let cool slightly. Skim off any excess fat. Remove the lamb and pull the meat off the bone, discarding the bones and fat. Strain the liquid into a smaller pot and keep warm. Shred the meat with your fingers and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat. Divide among corn tortillas and top with cilantro.
Smothered Pork Chops
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
Directions
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
