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:

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!

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!

Watermelon 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

1. Place all vegetables, bread and spices in an 8 quart blender or food processor and puree until semi smooth

2. Taste and adjust seasonings if needed

3. With blender running slowly add oil and vinegar

4. Enjoy immediately or refrigerate until cold

5. 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

1. Preheat grill to 350’F

2. Place chicken pieces in a large mixing bowl

3. Drizzle chicken pieces with oil and toss to coat

4. Season chicken pieces liberally with espresso chili rub and toss to coat evenly

5. If using a gas grill turn one burner to low (if using charcoal identify a lower heat area of grill)

6. Place chicken on grill and cook for approx. 15 to 18 minutes turning after about 9 to 10 minutes

7. 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

8. 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

1. 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

1. Place all ingredients in a 1 quart sauce pan

2. Whisk to combine and bring to a boil

3. After sauce comes to a boil turn down to a low simmer for 10 to 12 minutes. Stir occasionally

4. Set aside and use as a grilling basting glaze or dipping sauce