Cervasi’s and Lauren’s Father’s Day Menu
I have the perfect Father’s Day menu for you! I have teamed up with Cervasi’s head chef Kevin Johnson to create a menu that will knock your Dad’s socks off! (Surely you didn’t buy him socks again for Father’s Day? Hehe)
Here We Go:
Photo by: Chef Kevin Johnson
This menu is perfect for putting a huge smile on your favorite man’s face….or really anyone that you want to show how much they mean to you and your family!
First up, Kevin and I decided that since many fabulous celebrations are outside, we need to start with some mouth-watering cold soup that is full of flavor and refreshing. It is perfect for a warm summer day and did I mention that it can be made in advance? Soooo good and I promise your guests will love it!
Photo by Chef Kevin Johnson
Next, we have a pasta salad that I promise will be your new go to pasta salad ALL summer long! This salad is perfect for any celebration and is also a huge crowd pleaser as a side at any get together you attend! We used big hearty rigatoni, combined with charred corn, blistered tomatoes, freshly grated Parmesan cheese and a super simple tangy red wine vinaigrette. Can you say on my gosh…..so yummy!
What would a Father’s Day celebration be without a perfect main dish? Well…..not very great if you ask many dads…..So, for the main dish, we created a mouth-watering grilled chicken with espresso chili rub. This chicken rub takes your chicken to the next level for sure! Chef Kevin also created a cold-brew barbeque sauce to serve with it!......are you kidding me……oh my gosh….so delish
Finally, not sure if we are saving the best for last because it is ALL sooooo good….but we are going to end this celebration with my Olive Oil Cake…..hitched up a couple of notches! We grilled slices of the Olive Oil cake….and then topped the slices with a fresh berry compote…..WOW….I’m almost full just writing about this Menu!
All of these dishes feature several Cervasi products which of course is my brand of choice and should be yours too☺ We used Cervasi olive oil, pasta, parmesan cheese and red wine vinegar that are all made by Cervasi and are staples in my pantry!
See Below for Recipes!
Grilled Corn and Blistered Cherry Tomato Pasta Salad
Ingredients:
- 4 ears of corn on the cob in the husk
- 2 tablespoons of olive oil (Cervasi Preferred)
- 2 pints or 20 ounces of cherry tomatoes
- Kosher salt
- 5 tablespoons olive oil, plus more for grilling
- 5 tablespoons red wine vinegar (Cervasi Preferred)
- 2 shallots, minced
- 3 large garlic cloves, minced
- 2 teaspoon dijon mustard
- 1 lb ounces rigatoni pasta, cooked (Cervasi Preferred)
- 1 cup chopped fresh basil
- 1 cup grated Parmesan cheese
Instructions:
- Microwave the corn for 7 minutes. Remove from the microwave and remove the husk. The husk should slide off easily now.
- Brush the corn with olive oil, then place on a hot cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred. (Don’t move the corn too much so it can develop the char)
- Next, heat a grill pan over high heat until smoking. Add olive oil, tomatoes and a big pinch of kosher salt. Cook until the tomatoes are lightly charred and are about to burst, 3 minutes. Remove from heat.
- Place the wide end of the corn in a larger bowl. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the bowl.
- Bring a pot of water and 1 tablespoon of Kosher salt to a boil and add the pasta. Cook al dente according to the directions on the package
- Meanwhile, make the vinaigrette by combining olive oil, vinegar, shallots and garlic
- Drain the pasta and add to the bowl with the cherry tomatoes and corn. Add the vinaigrette and mix gently until combined. Add the basil and parmesan and toss. Taste the pasta salad and add salt and pepper as needed.
Notes:
Calories
343.30Fat (grams)
12.65Sat. Fat (grams)
3.69Carbs (grams)
47.39Fiber (grams)
5.57Net carbs
41.82Sugar (grams)
8.97Protein (grams)
13.35Sodium (milligrams)
588.61Cholesterol (grams)
14.33Watermelon and Tomato Gazpacho
Serves 6
Watermelon, skin and seeds removed and diced 1 ½ to 1 ¾ pound (approx. 4 to 5 heaping cups)
Sweet Cherry Tomatoes, halved ½ pound (approx. 2 cups)
Red, Orange, or Yellow Bell Pepper, seeds removed and diced 1 each (approx. 1 cup)
English Cucumber, diced ½ each (approx. 1 cup)
Scallions, diced (green part only) 1 stalk (approx. ¼ cup)
Garlic, peeled and mashed 2 cloves (approx. 3 teaspoons)
White Bread, crust removed and cubed 2 slices (approx. 2 cups)
Kosher Salt1 ¼ teaspoon or to taste
Ground Black Pepper ¾ teaspoon or to taste
Ground Cumin ¼ teaspoon
Ground Coriander ¼ teaspoon
Cervasi Red Wine Vinegar ¼ cup
Cervasi Extra Virgin Olive Oil ¼ cup
Fresh Basil or Mint Leaves, chopped (optional) 2 to 3 tablespoons
Procedure
Place all vegetables, bread and spices in an 8 quart blender or food processor and puree until semi smooth
Taste and adjust seasonings if needed
With blender running slowly add oil and vinegar
Enjoy immediately or refrigerate until cold
Garnish as desired (Olive Oil drizzle, diced vegetables, sprig of fresh herbs, or croutons)
Espresso Chili Rubbed Grilled Chicken with Cold Brew BBQ Sauce
Serves 4 to 6
Fresh Whole Chicken, cut into 8 pieces 1 each (approx. 5 ½ pounds)
Cervasi Olive Oil 2 teaspoons
Espresso Chili Rub 3 to 4 tablespoons (recipe below)
Cold Brew BBQ Sauce 1 ½ cup for basting or dipping (recipe below)
Procedure
Preheat grill to 350’F
Place chicken pieces in a large mixing bowl
Drizzle chicken pieces with oil and toss to coat
Season chicken pieces liberally with espresso chili rub and toss to coat evenly
If using a gas grill turn one burner to low (if using charcoal identify a lower heat area of grill)
Place chicken on grill and cook for approx. 15 to 18 minutes turning after about 9 to 10 minutes
When chicken skin starts to crisp, move to the low heat part of grill and cook for approx. 20 to 25 minutes or until 165’F internal temperature
If desired place chicken on hot side of grill and baste with Cold Brew BBQ sauce turning occasionally to caramelize glaze
Espresso Chili Rub
Makes 1 cup
Parisi Espresso Beans, finely ground ¼ cup
Dark Chili Powder ¼ cup
Brown Sugar ¼ cup
Smoked Paprika 2 tablespoon
Kosher Salt 3 tablespoon
Ground Cumin 1 tablespoon
Granulated Garlic ½ teaspoon
Ground Black Pepper 1 teaspoon
Onion Powder ½ teaspoon
Procedure
Place all ingredients in a bowl and whisk to combine
Cold Brew BBQ Sauce
Makes 1 ½ cup
Parisi Cold Brew ½ cup
Ketchup ¾ cup
Brown Sugar ¼ cup
Molasses ¼ teaspoon
Worcestershire Sauce ½ teaspoon
Cider Vinegar ½ cup
Cayenne Pepper 1/8 teaspoon
Celery Seed 1/8 teaspoon
Ground Cumin ½ teaspoon
Garlic Powder 1/8 teaspoon
Onion Powder 1/8 teaspoon
Kosher Salt 1 teaspoon
Ground Black Pepper 1 teaspoon
Smoked Paprika 2 teaspoon
Procedure
Place all ingredients in a 1 quart sauce pan
Whisk to combine and bring to a boil
After sauce comes to a boil turn down to a low simmer for 10 to 12 minutes. Stir occasionally
Set aside and use as a grilling basting glaze or dipping sauce
Olive Oil Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ¼ cups sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup good extra-virgin olive oil (Cervasi Recommended)
- ¾ cups whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 lemon zested
- ⅓ cup fresh lemon or orange juice
- ⅓ cup Limoncello (may sub brandy, orange liqueur or marmalade)
Instructions:
- Heat the oven to 350° F.
- Butter or spray a 9-inch cake pan at least 2 inches deep with cooking spray and line the bottom with parchment paper. Alternatively, use a loaf pan.
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, vanilla, eggs, lemon zest and juice and Limoncello.
- Add the dry ingredients; whisk until just combined. Pour the batter into the prepared pan and bake for about 50-70 minutes, or until the top is golden brown and a toothpick comes out clean.
- Cooking times can vary based on ovens, pans, and pan sizes. You will know it’s done with the top is very brown, and a toothpick comes out clean.
- Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely for at least an hour.
- For grilled cake: Slice the cake in thick slices, brush lightly with olive oil and place on a hot grill for 3-5 minutes. Top with fresh berries, whipped cream or berry compote.
Notes:
Calories
566.55Fat (grams)
29.93Sat. Fat (grams)
4.80Carbs (grams)
65.15Fiber (grams)
1.25Net carbs
63.90Sugar (grams)
39.92Protein (grams)
6.63Sodium (milligrams)
412.14Cholesterol (grams)
72.04Berry Compote
Ingredients:
- 1 cup red raspberries
- 1 cup blackberries
- 2 cups frozen blueberries
- 2 - 3 tablespoons granulated sugar (add more to taste)
- Optional: dash lemon juice or lemon zest
Instructions:
- Wash berries. Drain, but do not dry. Place into a microwave-safe bowl with the sugar and lemon juice or zest, if using.
- Cover and microwave for 3-4 minutes, or until the berries have melted and the juice is at a low simmer.