From Left to Right: Noah, Martin (Dad), Che, Thad and Freeman
Father’s Day is almost here, and we wanted to show our farm family Dads a little love with a giveaway that honors the art of a good barbeque. Since we know there is a good chance that your Father’s Day get-together will include some grilling action, our giveaway includes some barbeque must-haves, such as farm fresh mustard from Pantry House, some Jala Hot Sauce from Say Hay farms, artisanal Omnivore Salt, 4 tickets to a Farm Fresh To You festival or farm tour of your choice and BYOB: Build Your Own Burger, a go-to book for impressing your guests with delicious, out-of-the-box recipes (including a vegan black-bean quinoa burger) for your next family barbeque.
To help jump start your menu, we are sharing a few stand-out recipes from Jeff Rossman's BYOB that we think your Dad is sure to love.
©Paul Body, Paul Body Photography
Hunter’s Style Beef Patty
(yields 4 8-ounce patties)
INGREDIENTS:
• 1 teaspoon canola oil
• ¼ cup carrots, small dice
• ¼ cup celery, small dice
• ½ cup yellow onion, small dice
• 1 teaspoon fresh garlic, minced
• 1½ cups mushrooms, sliced
• ½ teaspoon black pepper, freshly ground
• ½ cup dry red wine
• 1 teaspoon kosher salt
• 2 pounds beef, freshly ground
DIRECTIONS:
Pour the oil into a medium sauté pan on medium-high heat; and saute the carrot, celery,
and onion for about 3 minutes, until tender.
Stir in garlic and mushrooms and season with salt and pepper.
Continue sautéeing for 30 seconds and add wine. Let wine cook down until almost dry. Remove from heat and let cool.
In a medium mixing bowl, combine the sautéed vegetables, kosher salt and beef well. Divide the mixture into 4 equal portions and flatten into patties.
At this point, the patties are ready to throw on the grill and cooked to your preference.
©Paul Body, Paul Body Photography
Black Bean-Quinoa Patty
(yields 4 8-ounce patties)
INGREDIENTS:
• 2 15-ounce cans black beans, drained and rinsed
• 2/3 cup quinoa, cooked
• ½ cup oats
• ½ teaspoon smoked paprika
• 1 teaspoon cumin, ground
• 2 teaspoons thyme leaves, fresh, chopped
• 3 tablespoons olive oil
• 1 cup poblano peppers, minced
• 2 garlic cloves, minced
• 2 tablespoons jalapeño, rough chop
• 2 green onion, sliced
• 2 tablespoons firmly packed basil leaves
• ½ cup cilantro leaves, washed and loosely packed
DIRECTIONS:
Put half of the black beans in a medium mixing bowl with the quinoa, oats, smoked paprika, cumin and thyme leaves.
Put the remaining beans in another medium mixing bowl.
Heat half the olive oil in a sauté pan and cook the onions until golden brown. Divide the cooked onions between the two bowls of black beans.
Heat the remaining half of the olive oil in the sauté pan and sauté the poblano peppers and garlic until golden brown. Add jalapeño and sauté for another minute, until tender, and combine with the bowl of black beans and onions.
Add the green onion, basil and cilantro to the bowl with the beans, onions, poblano peppers, garlic and jalapeño.
Put the mixture into a food processor and pulse 5 or 6 times. With a spatula, scrape down the sides and pulse another 5 times. Combine the mixture with the other bowl of beans, quinoa and oats and mix thoroughly.
Divide into 4 equal portions, and form into patties. Refrigerate overnight to dry out.
At this point, the patties are ready to throw on the grill and cooked to your taste.
©Paul Body, Paul Body Photography
Simple Potato Salad
(Serves 4-6 servings)
INGREDIENTS:
• 2½ pounds red potatoes, cut into quarters
• ½ large red onion, peeled and julienned
• ¼ bunch cilantro, chopped
• 1 cup mayonnaise
• 1 tablespoon freshly ground black pepper
DIRECTIONS:
Boil the potatoes until tender and allow to cool before mixing.
In a large mixing bowl, combine all the ingredients and toss until potatoes are well coated.
©Paul Body, Paul Body Photography
Roasted Beet Salad
(Yields 4 servings)
INGREDIENTS:
For the dressing:
• ¼ cup fresh ginger root, grated
• ½ cup rice vinegar
• ½ cup honey
• ½ cup miso paste
• ½ cup olive oil
For the beets:
• 1¼ pounds beets
• 3 tablespoons olive oil
• 1 tablespoon canola, grapeseed, or safflower oil
• salt and freshly ground pepper to taste
• 6 ounces spring mix
• ½ cup goat cheese
• ¼ cup macadamia nuts, toasted and chopped
DIRECTIONS:
Preheat oven to 350º F.
Make the dressing: Place all the ingredients in a blender and purée until well combined.
Prepare the beets: Put the beets in a large oven safe pot and fill about a quarter with water. Cover with aluminum foil or a tight fitting lid.
Put the pot in the oven and cook until a toothpick can pierce the beets easily, about 30 minutes. Remove from oven and put the beets into an ice water bath to cool.
Rub the beets: the skin should come off easily (if not, you can use can abrasive towel to do the trick).
Dice the beets into ¼-inch pieces. Toss the beets with the oil and salt and pepper and put them onto a sheet pan. Roast for about 5 minutes, or until the beets have a nice dark color. Let the beets cool until serving.
Toss the spring mix with ¼ cup of the dressing and arrange on a platter or individual plates.
Add the beets, goat cheese and the macadamia nuts, and serve.
We hope you enjoy and have a Happy Father's Day!
All Recipes from BYOB: Build Your Own Burger by Jeff Rossman, courtesy of Georgian Bay Books.
THIS CONTEST IS NOW CLOSED
- Here's How To Enter -
To enter to win the Father’s Day Giveaway, simply leave a comment below answering this question by Wednesday, June 17, 2015 at noon (one entry per person please).
What is Dad’s Favorite Dish?
No purchase required. Limit one entry per person, please. Entries will close on Wednesday, June 17, 2015 at noon. Winners are chosen by Random Number Generator and announced on our blog on Thursday, June 18, 2015.
Thank you for all the delicious comments!
The winner chosen at random is Annie who said her Dad's favorite dish is Shepard's Pie.
