Well another Happy Father's Day has come and gone, and I think 2012's celebration will go down in the books as a success. I let Mr. Devilish Dish pick the menu. I was going to do BBQ Brisket Sliders and he said, "I'd rather have roast beef." And of course he chose banana pudding for dessert. The old fashioned kind with the "cooked" custard. We had the whole family over, including my in-laws and my best friend and her family. I kind of threw together the decorations with what I had on hand. In the last few months we have had some big parties revolving around both football and baseball. Around here, a sports theme is always welcome, and pretty easy to do when you live and breathe football, baseball and golf. I kind of wished I would have planned ahead and gone with an OKC Thunder theme. (But secretly I don't like the color orange, so I didn't want to be stuck with orange plates and napkins.) I'm already planning Father's Day 2013. Since the U.S. Open Golf Tournament always falls on Father's Day weekend, the wheels are already turning for what kind of clever golf-themed meal I can come up with. Meanwhile, I think the guys were pretty happy with what was served. What more could you ask for? They got meat, bread, beer and golf on television.
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| The dining table "centerpiece"...I used a couple of tall, clear vases I had on hand and filled them with baseballs. The tableclothlooked like a football field. (I used it for Mr. DD's 40th Football Party) I added a football of course. And a few boxes of Cracker Jacks. (Which the Moms all wound up eating. I kept teasing them to please not eat the centerpiece.) Then I used football and baseball napkins that I had leftover from some previous parties. Very economical decor! |
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| For the food table I used my good 'ol reliable OU tablecloth that makes an appearance at every tailgate and watch party. I cheated and used paper plates, but I don't think anyone really minded. The dishwasher (ME) was happy. |
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| I bought some really fresh dinner rolls at the store, and pre-sliced them. We baked two roasts the night before, let them cool, wrapped them really well in foil and put them in the fridge overnight, and sliced them right before the party. I just served the beef cold. But you could certainly serve it warm if you'd like. The recipe is a delicious main course roast, perfect with mashed potatoes too. You can find the Spicy Herb Rubbed Roast Beef Recipe HERE. |
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| Since roast beef and horseradish are a traditional combination, I made a little Horseradish Sauce to spread on the sandwiches. This would a great accompaniment to the roast beef, whether for sandwiches or Sunday dinner. You can find the Horseradish Sauce Recipe HERE. |
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| For those folks that don't like horseradish (Blasphemy!) I made a Rosemary Garlic Aioli too. (Thats a fancy word for mayonnaise.) You could use any herb you want, but I have an abundance of rosemary in my garden, and I also think it goes great with beef. You can find the Rosemary Garlic Aioli Recipe HERE. |
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| Growing up, my mom always made a tangy cole slaw, with more of a vinaigrette style dressing. Mr. Devilish Dish happens to like a creamy cole slaw best, and since it was his day, I made his favorites. My favorite recipe for creamy style cole slaw comes from Christy Jordan's cookbook, The Southern Plate. You can visit her website HERE. I cannot believe I forgot to take a pic of the banana pudding. Probably because I was tired from making THREE BATCHES. Because Mr. Devilish got his own personal bowl. I used the recipe for Homemade Banana Pudding from Southern Plate as well. I just love Christy, and of all her recipes. |
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| No summertime celebration would be complete without Deviled Eggs. I don't really have a recipe. I put the eggs (as many as you want) in a pot, covered with water, with a 1/2 teaspoon of baking soda. (Makes them easier to peel!) Then I bring the water to a rapid boil. Put the lid on the pot, and turn off the heat. Depending on how done you like them, I let them sit covered, with the burner off 10-15 minutes. Then I dump the hot water out, and cool them with cold ice water. Usually I peel them the night before, and the next day I cut them and make the filling. (Which consists of the egg yolks, Miracle Whip, yellow mustard, salt and pepper.) I usually do at least 40 at a time because my deviled egg holders each hold 20 eggs. I use a pastry bag to fill them, Not because it's fancy, but because it's fast. Like an assembly line. |
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| Sticking with the sports theme, I added some salted peanuts in the shell and more Cracker Jacks. This doubled as food, AND the "center piece" on the other table. I added a scoop and some little bowls for peanut shells. Peanuts and Cracker Jacks just seem like very DAD-ish food! |
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| For their gifts, each Dad got a little treat consisting of all things POP. Soda POP, POPcorn, POP Tarts, POP Rocks and Tootsie POPs. Adorned with their own little World's Best POP Award. If you want more details on this, I blogged about it HERE. |
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| The contents of the gift. Incidentally, Mr. Devilish Dish LOVES unfrosted brown sugar cinnamon Pop Tarts and Tootsie Pops. Won't the other Dads be in for a surprise when they find out those Pop Tarts don't have any frosting. (lame) Oh well, my house, my "dad" I'll choose the flavor in his honor. |
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| I found these sodas a while back. The flavor is black cherry. The brand says, The Pop Shoppe I thought that was too cute. Bought them and put them away, not knowing what I'd do with them, but just knowing The Pop Shoppe was perfect for Father's Day. |
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| Here they are, all finished and lined up for the Dads... |
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