Celebrating dads: Looking for man-food ideas for Father's Day? Keep reading

June 12, 2013 9:40:36 AM

Jan Swoope - [email protected]


In case you hadn't noticed, Father's Day is just around the corner. On Sunday, June 16 families everywhere will celebrate dads, and many of them will do it with some form of feasting on manly foods. Dude food, if you will. Chicken, ribs, tenderloin, hearty soups, barbecue and such tend to figure prominently. And if you were looking for a new twist in the preparation, we've gathered a few recipes that sound tempting. 


Honey chipotle lime-grilled chicken kabobs exude flavor. They're great for a summer cookout. Or how about sweet and spicy appetizers of chicken breasts wrapped in smoky bacon and seasoned with spicy chili powder and brown sugar? Or, on Sunday morning, get those Bulldog fan dads up on the right side of the bed with a breakfast sandwich topped with a cheesy "baseball." (Hopefully, those dads will be celebrating a Bulldog win in Saturday's College World Series game.) 




Make it local 


When it comes to Father's Day presents, forego the ties and socks. Try a gift of local food products instead. A trip to the Hitching Lot Farmer's Market, Starkville Community Market or West Point Farmers' Market this week should yield honey from local bee-keepers, or salsas, sauces and jellies from vendors like Mayhew Tomato Farm.  


Columbian Ed Phillips' Catalpa Plantation seasonings and products can be found at Mossy Oak in West Point and other locations. Stop in the MAFES Sales Store on Mississippi State's campus weekdays for cheeses and other Bulldog-branded food items. Former Columbians Alice and Johnny Wooten's Ala Carte Alice line of mixes, sauces and dips can be found at shops like Party and Paper in downtown Columbus. Keep looking, and you'll find more locally flavored ideas Dad will appreciate.  


The best gift of all, of course, is time together. For those, like me, whose fathers are no longer here to sit at the table, savor the memories. My daddy loved summer suppers on the patio, with candlelight and Latin music in the background, and everyone gathered around. I didn't know then how indelible some of those easy evenings would be to me, so many years later.  


Enjoy your own personal remembrances and create even more while making this Father's Day mouth-watering and memorable.  






Makes 4-6 servings 




2 pounds boneless skinless chicken breasts in 1-inch chunks 


2 chipotle peppers, minced 


1/2 cup olive oil 


1/4 cup fresh lime juice 


2 tablespoons soy sauce 


2 tablespoons good-quality honey 


4 cloves garlic, crushed 


Salt and pepper to taste 


24 (10- to 12-inch) wooden skewers 


2 limes, wedged 


2 lemons, wedged 




  • Soak wooden skewers in water for at least one hour before adding the chicken to the skewers. 


  • Whisk together olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until well blended to make a marinade. 


  • Put chicken into a large resealable plastic bag with marinade and refrigerate, turning the bag occasionally, for three hours, or overnight. 


  • Skewer chicken on skewers. (Discard any remaining marinade and wrap the end of each wooden skewer with a bit of aluminum foil so they don't burn.) 


  • Preheat grill to 375 degrees F (a medium-hot fire). 


  • Grill chicken until just cooked through and slightly charred, turning often, about eight minutes. Remove from heat and serve with fresh lime and lemon wedge. 


    (Source: sheknows.com) 






    Makes 4 servings 




    8 boneless skinless chicken breast tenders 


    8 thick slices smoked bacon 


    1/2 cup brown sugar 


    2 tablespoons chipotle chili powder 




  • Preheat oven to 350 degrees F and prepare a high-sided baking sheet with a Silpat. 


  • Lay out chicken tenders and wrap a piece of bacon around the whole tender. Using two toothpicks, secure the top and bottom of the bacon. 


  • On a plate, mix together the brown sugar and chipotle chili powder. Roll bacon-wrapped chicken in the brown sugar and place on prepared baking sheet. 


  • Bake for about 35 minutes until the chicken is fully cooked and the bacon is crisp. If the bacon is not as crispy as you would like, you can place it under the broiler for a few minutes to crisp. 


  • Let cool on the baking sheet for 5 minutes, roll in the sugary sauce that is on the pan and serve. Remember that the toothpicks are at the top and bottom of the chicken tenders. 


    (Source: sheknows.com) 






    Makes 1 sandwich 




    1 slice white cheese (Provolone, Gouda, Monterey Jack) 


    1 large egg 


    1 teaspoon whipping cream or whole milk 


    Pinch of salt and pepper 


    Non-stick cooking spray 


    1 English muffin 


    1 slice Canadian bacon or ham 


    Optional, tomato slices and lettuce 


    3" round cookie cutter  


    Food coloring markers 




  • Whisk egg, cream, salt and pepper together. You can cook your scrambled eggs over medium high in a non-stick skillet then press them into the round cookie cutter to create a nice rounded shape or if you prefer, spray a round glass ramekin with non-stick cooking spray and pour in the egg mixture, then heat in the microwave on high for 30-60 seconds until cooked through. Another option is to fry or poach the egg. 


  • To create a baseball, draw on two curved lines using a red food coloring marker. Add the V-shaped stitching.  


  • Toast your English muffin. Top one half of the muffin with lettuce and tomato slices, if using, then with the hot cooked egg, slice of Canadian bacon, and baseball cheese. Serve immediately. 


    (Source: HungryHappenings.com) 






    Makes 8 servings 




    2 (1-pound each) whole pork tenderloins 


    3 tablespoons all-purpose flour 


    1 teaspoon salt 


    1/2 teaspoon freshly ground black pepper 


    2 teaspoons Chinese five-spice powder 


    Ginger Peach Salsa  




  • Preheat grill to medium heat. 


  • Cut each tenderloin lengthwise almost in half; open and spread flat. 


  • Place each tenderloin between two sheets of plastic wrap and gently pound until 1/4 inch thick. Cut each tenderloin into four evenly sized pieces. 


  • In a wide shallow dish, combine flour, salt, pepper and five-spice powder. Roll each piece of pork in spice mixture. 


  • Oil the grill grate and grill pork 3 minutes; flip and grill for 3 minutes or until it is cooked through. 


  • Ginger Peach Salsa: Combine 3 cups diced fresh peaches, 1 cup finely chopped red onion, 2 tablespoons minced fresh ginger, 3 tablespoons minced jalapeno, 1 tablespoon grated orange zest and 1/2 cup finely chopped fresh cilantro. 


    (Source: sheknows.com)

    Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.