By Barbara Beltrami
For Mother’s Day I wrote about moms loving salads. And it’s true. For Father’s Day I’m writing about dads loving hefty stick-to-your-ribs breakfasts because, chauvinistic as it sounds, it’s also true. Hopefully you don’t get picked up by the cholesterol police for the Father’s Day breakfast I’m about to share with you, but I know Dad will love the Steak and Eggs with Bloody Mary Sauce and Garlic Bread, the Drunken Melon Balls and the ‘Cappuccino’ Smoothie, so much that it will be worth it for one beautiful June morning.
Steak and Eggs with Bloody Mary Sauce
YIELD: Makes 6 servings
One 1½–2 pound flank steak
¼ cup olive oil
½ cup chopped fresh parsley, thyme and rosemary
Coarse salt and black pepper to taste
One crusty baguette
One stick unsalted butter, softened
3 large garlic cloves, minced
One 14-ounce can tomato sauce
¼ cup prepared horseradish, well-drained
2 tablespoons extra virgin olive oil
Freshly squeezed juice of half a lemon
4 ounces unsalted butter
6 extra large eggs
Preheat grill to high setting. Brush steak on both sides with olive oil, then sprinkle with herbs, salt and pepper. Slice baguette in half lengthwise; spread each half with butter, then sprinkle with garlic, salt and pepper. Cut into 6 pieces with tops and bottoms together, reassemble and wrap tightly in aluminum foil. Grill steak 8 to 10 minutes, turning once, for medium rare, more or less for other desired doneness. Remove from grill, let sit for 10 minutes, then slice and set aside to keep warm.
Place garlic bread on upper rack or off to side of main grill rack; turn once or twice; remove when heated through and crust feels slightly hard to the touch, about 5 to 10 minutes.
Meanwhile in a small saucepan, over medium heat, mix and cook the tomato sauce, horseradish, oil, and lemon juice, stirring occasionally, until bubbly and thick. On iron griddle, melt the 4 ounces of butter, then fry eggs to desired doneness. On a large platter assemble sliced steak, eggs and garlic bread. Pour Bloody Mary Sauce over steak. Serve immediately with a “Cappuccino” Smoothie and Drunken Melon Balls.
Drunken Melon Balls
YIELD: Makes 6 to 8 servings
1 baby watermelon
½ cantaloupe, seeds removed
¼ honeydew, seeds removed
½ cup vodka or white rum
Fresh mint sprigs for garnish
1 lime, sliced
With a melon baller, scoop balls from melons and place them in a large bowl. Toss with vodka or rum, cover and refrigerate at least one hour, tossing them several times in between. Transfer to chilled glasses, garnish with mint and a lime slice and serve with “Cappuccino” Smoothie, Steak and Eggs or Danish pastries.
YIELD: Makes 4 servings
2 cups coffee yogurt
1 cup whole or 2% milk
2 teaspoons instant coffee powder
½ cup sugar or to taste
1 cup ice cubes
¼ cup coffee liqueur
Place all ingredients except cinnamon and shaved chocolate in jar of electric blender, pulse a few times, then process until thick and foamy. Sprinkle with cinnamon and shaved chocolate. Serve immediately with steak and eggs, Drunken Melon Balls, muffins or croissants.