Come Party With Me: Father's Day — Menu

Ingredients

8 tbsp. unsalted butter, softened
1 tbsp. worcestershire
1 tbsp. finely chopped garlic
1 1⁄2 tsp. Tabasco
12 oysters, shucked, on half shell
12 small shrimp, cooked and peeled
1⁄3 cup finely grated parmesan
Lemon slices, for serving

Directions

1. Heat oven to broil; place a rack 3" from heating element.
2. In a food processor, pulse butter, worcestershire, garlic, and Tabasco until smooth.
3. Arrange oysters on a foil-lined baking sheet. Top each oyster with a shrimp and some of the butter mixture; sprinkle with parmesan.
4. Broil until oysters just curl, about 5 minutes. Serve with lemon slices.

Makes 12 oysters.

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Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
BBQ Sauce, recipe follows

Directions

1. Make the rub: Place the paprika, sugar, and onion powder in a bowl and stir until combined. Keep in an airtight container for up to 6 months.
2. Make the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
3. Liberally season both sides of the ribs with 1/4 to 1/2 cup of the rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
4. Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed.
5. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
6. Coat ribs with BBQ sauce, cut and serve.

Serves 4-6.

BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Makes 3 1/2 cups.

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Ingredients

6 tablespoons crema mexicana, créme fraîche, or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro

Directions

1. Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. Can be made 6 hours ahead. Cover and chill.
2. Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn.
3. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
4. Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

Serves 8.

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Ingredients

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
1/4 red onion, finely chopped

Directions

1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Serves 12.

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