Saturday, June 18, 2011

Our Father's Day Dinner

Today we are celebrating Father's Day.  We are doing it a day early because Dan might get called out tomorrow and we know for sure that he will be here this evening.  So in true railroad lifestyle we go with the flow and celebrate when we can.  I planned a yummy "Dan dinner" tonight.  Making him a meal I know he will love is one of my favorite things to do.  This is what is on the menu tonight:

Roasted Shrimp Cocktail

2lbs shrimp (peeled and devein)
1 tablespoon olive oil
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper

Preheat oven to 400*.  Place shrimp on a sheet pan with the olive oil, salt and pepper and spread them in one layer.  Roast for 8-10 minutes until just pink and firm and cooked through.  Set aside to cool.  Serve with your favorite cocktail sauce.

Ribeye Steaks

Garlic Mashed Potatoes

Honey Glazed Carrots

2 cups warm water(110 degrees F)
2/3 white sugar
1 1/2 TB active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
5-6 cups all purpose flour

To make dough: In a large bowl, mix the sugar and yeast in warm water.  Allow yeast to proof until foamy (about 10 minutes).  Mix in salt and oil.  Mix in flour, one cup at a time until a soft dough has formed.  Turn dough out onto a lightly floured surface and knead until smooth.  Place in a well-oiled bowl and turn to coat.  Cover with a damp cloth and allow to rise in a warm area until doubled in size (approximately 1 hour).  On a lightly floured surface, punch down dough and knead for 2-3 minutes.  Divide dough into balls and place into a greased 9x13 pan or divide dough in half and braid each half  of the dough and let rise for 10 minutes.  Bake in a 350* oven for 15-20 minutes for rolls about 30-40 minutes for the braided bread (time depends on the oven, how big the rolls/braids are etc.) Once the bread comes out brush it with butter.  I usually just grab a stick, open one end and rub it over the hot bread.

Cinnamon Honey Butter

1 cup butter, softened
1/3 cup sweetened condensed milk, chilled
1/2 teaspoon corn syrup
3/4-1 teaspoon cinnamon, to taste
1/4 cup honey

Whip until smooth and store in refrigerator.

Strawberry Peach Pie

1 pound fresh peaches - peeled, pitted and sliced
1 pound strawberries - sliced
2 tablespoons lemon juice
1/4 cup and 2 tablespoons orange juice
1/4 cup butter
1 cup white sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1-1/2 teaspoons cornstarch

Pie crust for a 9 inch pie pan.  Enough for bottom and top

Preheat oven to 350*.  In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat and pour into your pie pan lined with your favorite pie crust.  Top with the remaining pie crust and cut slits in the top.  Sprinkle top with sugar and bake for 40-50 minutes.  If edges begin to get too dark cover edges of the crust with foil. 

That is what we are feasting on tonight.  I also got some Fat Tire beer to enjoy with our steaks.  Between our yummy dinner, the Cubs playing this afternoon and the cute cards that the kids made I think that Dan will have a great evening. 

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