Cooking Together for Father’s Day
The Menu
Shopping List
Produce
1 medium Watermelon (need 4 cups of cubes)
1 lb Brussels sprouts
2 Granny Smith apples
1 lb Fresh asparagus
5 cups Fresh blackberries
1 head of Garlic
1 Lemon
1 Lime
1 bunch Fresh mint (need 1/2 cup of leaves + garnish)
1 Cucumber (for fish dip wheels)
1 bunch Celery (for fish dip sticks)
Meat & Seafood
3 lbs Chicken wings (party flats and drums)
3 lbs Bone-in, skin-on chicken thighs
Smoked fish dip (pre-made from the seafood or deli counter)
Dairy & Refrigerated
6 oz Smoked Gouda cheese
Parmesan cheese (block for shaving, need 1/3 cup)
Buttermilk (need 1 1/4 cups)
Eggs (need 2 large)
Unsalted butter (need 1 stick / 8 tbsp)
Baking & Pantry
All-purpose flour (need 1 1/2 cups total)
Yellow cornmeal, preferably stone-ground (need 1 1/2 cups)
Old-fashioned rolled oats (need 1 cup)
Solid coconut oil (need 1/4 cup)
Granulated white sugar (need 1/4 cup)
Dark brown sugar (need 1/3 cup)
Baking powder (need 2 tbsp total)
Baking soda (need 1 tsp)
Cornstarch (need 1 tbsp)
Pure maple syrup or honey (need ~1/2 cup total)
Vanilla extract (need 1/2 tsp)
Oils, Vinegars & Condiments
Extra-virgin olive oil
Apple cider vinegar (need 3 tbsp)
Dijon mustard (need 1 tbsp)
Your favorite BBQ sauce
Cooking oil or yellow mustard (as a chicken rub binder)
Spices & Seasonings
Kosher salt & Flaky sea salt
Coarse black pepper
Smoked paprika
Garlic powder
Onion powder
Ground cinnamon
Cayenne pepper (optional)
Snacks & Nuts (or Bulk Bins)
Raw pepitas or sunflower seeds (need 1/2 cup)
Dried cranberries or golden raisins (need 1/3 cup)
Frozen
Premium vanilla bean ice cream
Liquor Store / Aisle
Bourbon (need 2 tbsp)
Hardware / Outdoor Aisle
Smoker wood chunks or pellets (Pecan, hickory, or apple wood)
Aluminum foil
The Beverage
Watermelon Mint Agua Fresca
Ingredients
4 cups chilled watermelon cubes
1 cup cold water
1/2 cup fresh mint leaves (plus a few extra sprigs for a beautiful garnish)
2 Tbs lime juice
2 Tbs honey or simple syrup (optional, dependings on how sweet your melon is)
Directions
Add the watermelon cubes, cold water, fresh mint leaves, and lime juice to a high-powered blender. Blend on high until completely smooth and liquid.
Pour the mixture through a fine-mesh strainer into a large pitcher. Use a spoon to gently press the pulp to extract all the juice. This removes the fibrous melon bits and any tiny mint fragments, leaving you with a perfectly smooth, light drink.
Taste the agua fresca. If your watermelon is peak-season sweet, you might not need any extra sugar. If it needs a lift, stir in 1 tablespoon of honey or simple syrup at a time until it's just right.
Give it a good stir and pour over plenty of ice. Garnish each glass with a fresh sprig of mint and a tiny wedge of lime.
The Starter
Smoked fish dip with cucumber wheels and celery sticks
The Salad
Southern Shaved Brussels and Apple Slaw
Ingredients
1 lb Brussels sprouts, trimmed and shredded paper-thin
2 Granny Smith apples, cored and julienned (cut into thin matchsticks)
1/2 cup raw pepitas or sunflower seeds
1/3 cup dried cranberries or golden raisins
1/4 cup extra-virgin olive oil
3 tbsp apple cider vinegar
1 tbsp pure maple syrup or honey
1 tbsp Dijon mustard
1 small clove garlic, finely grated
1/2 tsp kosher salt and freshly cracked black pepper to taste
Directions
Add the pepitas to a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring constantly, until they turn golden brown and start to fragrance and pop. Remove them from the hot pan immediately so they don't burn, and let them cool.
Hold each trimmed Brussels sprout by the stem end and slice it paper-thin using a sharp chef's knife or a mandoline. Toss the shredded sprouts into a large mixing bowl. Slice your Granny Smith apples into thin matchsticks and add them to the bowl along with the dried cranberries.
In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, salt, and pepper. Whisk vigorously or shake the jar until the dressing is fully emulsified (completely blended).
Pour the vinaigrette over the salad and toss everything together thoroughly so every bit of green is coated. Fold in most of the cooled pepitas, reserving a handful for the top. Let the slaw sit at room temperature for 15 minutes before serving to let the flavors marry and soften the sprouts.
The Main Course
Smoked wings and chicken thighs with a smoked gouda and roasted garlic cornbread and grilled asparagus with lemon zest and shaved parmesan
Smoked Chicken
Ingredients
3 lbs chicken wings (party flats and drums), patted completely dry
3 lbs bone-in, skin-on chicken thighs, trimmed of excess hanging fat
2 tbsp brown sugar
1.5 tbsp kosher salt
1 tbsp coarse black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional, for a hint of warmth)
1 tbsp baking powder (The secret ingredient—it alters the skin's pH to ensure it gets ultra-crispy instead of rubbery).
2 tbsp cooking oil (or yellow mustard as a binder)
Your favorite BBQ sauce (optional, for glazing at the end)
Wood selection: Pecan, hickory, or apple wood chunks/pellets work beautifully with chicken.
Directions
Pat the wings and thighs completely dry with paper towels. Rub a tiny bit of oil or mustard over the chicken to act as a binder. In a small bowl, mix all your rub ingredients—including the baking powder. Dust the chicken generously on all sides with the rub, pressing it into the skin.
Preheat your smoker to 225°F and set up your wood for indirect cooking. Let the seasoned chicken sit at room temperature while the smoker comes up to temp; this helps the rub draw out just enough surface moisture to form a beautiful crust.
Place the chicken thighs and wings directly on the smoker grates, skin-side up. Smoke at 225°F until the wings reach an internal temperature of around 145°F to 150°F and the thighs are around 150°F to 155°F (usually takes about 75 to 90 minutes).
To prevent rubbery skin, crank your smoker's temperature up to 400°F (or transfer the chicken to a hot gas grill or oven). Flip the chicken skin-side down. Cook for another 15 to 20 minutes until the skin is beautifully browned and crisp.
If you like your chicken sauced, flip them skin-side up and brush on your BBQ sauce during the last 5 minutes of the high-heat phase so it tacks up nicely. Pull the wings off at 165°F to 175°F internal temp, and the thighs off at 175°F to 185°F. Dark meat tastes best and shreds beautifully when cooked to these higher temps!
Smoked Gouda and Roasted Garlic Cornbread
1 whole head of garlic
1 tbsp olive oil
6 oz Smoked Gouda cheese
1 1/2 cups yellow cornmeal (preferably stone-ground)
1 cup all-purpose flour
1/4 cup sugar (just enough to balance the smoke and salt)
1 tbsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/4 cups buttermilk, shaken
2 large eggs
6 tbsp unsalted butter, melted and cooled slightly
2 tbsp bacon fat or unsalted butter (for the hot skillet)
Directions
Preheat your oven to 400°F. Slice the top 1/4 inch off the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with the olive oil, and wrap it up tightly. Roast for 40 to 45 minutes until the cloves are completely soft and caramelized. Let it cool, then squeeze the jammy cloves out of their skins and roughly mash them with a fork.
Reduce the oven heat to 425°F. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and the mashed roasted garlic until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined—do not overmix, or the cornbread will lose its tender texture. Gently fold in 1 cup of the shredded Smoked Gouda.
Place a 10-inch cast-iron skillet on the stovetop over medium heat. Add the 2 tablespoons of bacon fat (or butter) and let it melt until it's hot and shimmering, coating the bottom and sides of the pan.
Carefully pour the batter into the hot, sizzling skillet—it should crackle immediately at the edges. Smooth the top, then evenly scatter the remaining 1/2 cup of Smoked Gouda over the surface. Transfer to the oven and bake at 425°F for 20 to 25 minutes, until a toothpick inserted in the center comes out clean and the cheese on top is beautifully browned and bubbly.
Grilled Asparagus
1 lb fresh asparagus, tough woody ends snapped off
1 to 2 tbsp extra-virgin olive oil
1 medium lemon (you'll use the zest of the whole lemon, plus a squeeze of juice)
1/3 cup Parmesan cheese, shaved into thick ribbons (using a vegetable peeler)
Flaky sea salt and freshly cracked black pepper to taste
Directions
Wash and thoroughly dry the asparagus. Break off the tough, woody bottom ends—the easiest way is to hold a spear near the bottom and bend it until it snaps naturally where the tender green part begins.
Preheat your oven to 425°F. Arrange the spears in a single layer on a baking sheet. Drizzle with olive oil, season with a pinch of kosher salt and pepper, and toss to coat. Roast for 8 to 10 minutes until tender and slightly blistered at the tips.
Transfer the hot asparagus directly to your serving platter. Immediately grate the zest of the entire lemon right over the top so the residual heat releases the citrus oils. Follow with a light, fresh squeeze of the lemon juice.
Scatter the shaved Parmesan ribbons generously over the warm spears. Finish with a final sprinkle of flaky sea salt and extra cracked black pepper.
Dessert
Bourbon oatmeal cookie blackberry crisp with vanilla ice cream
This crisp is the ultimate comforting dessert—the sweet-tart pop of juicy blackberries bubbling up against a deeply flavorful, crisp topping that tastes exactly like a brown sugar oatmeal cookie.
Ingredients
5 cups fresh blackberries
2 tbsp bourbon (a good, oaky Kentucky bourbon works best)
2 tbsp pure maple syrup
1 tbsp cornstarch (to thicken those beautiful berry juices)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/3 cup dark brown sugar, packed (gives it that classic cookie flavor)
1/4 cup solid coconut oil (scoopable, not melted—this mimics cold butter for a flakier topping)
2 tbsp pure maple syrup
1 tsp ground cinnamon
1/4 tsp kosher salt
Premium vanilla bean ice cream
Directions
Preheat your oven to 375°F. Lightly grease an 8-inch square baking dish or a 9-inch cast-iron skillet with a tiny bit of coconut oil.
In a medium bowl, gently toss the blackberries with the bourbon, 2 tablespoons of maple syrup, cornstarch, 1/2 teaspoon of cinnamon, and vanilla extract. Ensure the cornstarch is completely dissolved and coating the berries. Pour the filling into your prepared baking dish.
In a separate bowl, stir together the rolled oats, flour, brown sugar, remaining 1 teaspoon of cinnamon, and salt. Add the solid coconut oil and 2 tablespoons of maple syrup. Use your fingers or a pastry cutter to work the oil into the dry ingredients until it forms nice, clumpy crumbs that hold together when pinched.
Scatter the oatmeal cookie topping evenly over the blackberry layer. Bake at 375°F for 35 to 40 minutes, until the berry juices are bubbling rapidly at the edges and the oatmeal topping is a deep, golden cookie-brown.
Let the crisp cool for about 10 minutes before serving. This crucial pause allows the berry sauce to thicken up into a rich syrup. Scoop warm into bowls and top immediately with a generous scoop of vanilla ice cream so it starts to melt into the oat crust.