There’s something about Father’s Day that just calls out for beautiful, hearty summertime recipes. Be it the weather, the love of the father figure in your life or finally having kids home for the season, the holiday is one worth celebrating. That’s why we’re showing off some of BlueStar Chef Susan’s Father’s Day recipes. Both are perfect for outdoor gatherings and cooking out on the grill, but they’re just as easily made inside. Helping Chef Susan during this session was our own Appliance Sales Manager, Tim Hendricks. Appliance Sales Manager, home cook, and father, that is. He loves BlueStar appliances too, especially how much you can customize the color of your kitchen. The brand has just released its suite of summer colors inspired by beach scenes. Check out our video at the end to see the footage of the recipe in action!
Tim normally prefers a lot of his foods on the “plain-er” side, but he did truly fall in love with some of Chef Susan’s dishes. And as a home chef who’s prepping his classic grilled Father’s Day faves, he knows his way around a kitchen. After one bite of the Loaded Potato Salad, he was pretty excited. Get excited about these Father’s Day recipes, along with the tips and tricks our culinary experts showed us this time!
Cooking Tips: Loaded Potato Salad
- If you have someone with a gluten intolerance, buy a brick of cheese and shred it yourself.
- Bake bacon in the oven instead of frying it in a skillet on the stovetop. It doesn’t curl, you have even slices and the moist environment of a gas oven makes the taste great.
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Preheat oven or grill to 400 degrees Fahrenheit.
Put diced potatoes onto sheet tray covered in aluminum foil. (If grilling, wrap the potatoes into an aluminum packet)
Drizzle with olive oil and butter pieces, salt and pepper.
If using an oven, bake until crispy and cooked in center around 30 minutes. If using the grill, cook on indirect heat for 30 minutes.
While potatoes are in the oven or on the grill, in a medium bowl mix the sour cream, mayonnaise, bacon, cheddar cheese and half of the green onion.
When potatoes are done, put them immediately into the bowl with cheese mixture and toss to coat. Taste and adjust seasoning if desired. Garnish with the rest of your green onion.
Ingredients
Directions
Preheat oven or grill to 400 degrees Fahrenheit.
Put diced potatoes onto sheet tray covered in aluminum foil. (If grilling, wrap the potatoes into an aluminum packet)
Drizzle with olive oil and butter pieces, salt and pepper.
If using an oven, bake until crispy and cooked in center around 30 minutes. If using the grill, cook on indirect heat for 30 minutes.
While potatoes are in the oven or on the grill, in a medium bowl mix the sour cream, mayonnaise, bacon, cheddar cheese and half of the green onion.
When potatoes are done, put them immediately into the bowl with cheese mixture and toss to coat. Taste and adjust seasoning if desired. Garnish with the rest of your green onion.
Cooking Tips: Pimento Cheese Sliders
- The beef doesn’t need much seasoning here: the additional flavors of the pimentos, cheese and prosciutto will lend themselves instead.
- Adjust the sriracha level to meet your preferences.
- When you add your prosciutto to the oven, watch closely. It easily moves from cooked to crispy to burnt.
- Choose meat with a good fat content, around 80/20.
- Pro tip: Before making your patties, take a small amount of your meat mixture and cook it up then taste. This way, you’ll be able to tell if you’ve properly seasoned before cooking all your meat. Make any adjustments necessary.
- Substitute ground chicken or turkey for beef if you prefer.
- Add dimples to the center of burgers, it keeps your burgers from puffing up as they cook.
- When cooking on a range, Tim suggests pre-venting: turning your vent on to create good airflow.
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Combine all ingredients and mix until very smooth. It's best to make this the night before if you are able or at least let it sit for a couple of hours to meld the flavors.
Preheat your oven to 400 degrees Fahrenheit. On a sheet tray, lay a piece of parchment paper down and then lay down individual slices of prosciutto. Bake for 9-12 minutes. Keep an eye on it as they can burn quickly and easily. Remove from oven and set aside to cool.
In a medium bowl, mix the ground chuck, salt and pepper. Pinch a small piece off and cook it in a sauté pan to gauge flavor. Season more if necessary.
Sliders should be around 2 oz. each. Divide the meat mixture into 8 equal parts. Form into a burger and press down slightly in the middle to leave an indent, or dimple. This will keep the burger from puffing up during grilling.
Preheat grill to 375 degrees Fahrenheit. Oil the grate to prevent burgers from sticking.
Cook sliders to desired temperature (Medium Rare: 130-135 degrees; Medium: 140-
145 degrees; Medium Well: 150-155 degrees)
Ingredients
Directions
Combine all ingredients and mix until very smooth. It's best to make this the night before if you are able or at least let it sit for a couple of hours to meld the flavors.
Preheat your oven to 400 degrees Fahrenheit. On a sheet tray, lay a piece of parchment paper down and then lay down individual slices of prosciutto. Bake for 9-12 minutes. Keep an eye on it as they can burn quickly and easily. Remove from oven and set aside to cool.
In a medium bowl, mix the ground chuck, salt and pepper. Pinch a small piece off and cook it in a sauté pan to gauge flavor. Season more if necessary.
Sliders should be around 2 oz. each. Divide the meat mixture into 8 equal parts. Form into a burger and press down slightly in the middle to leave an indent, or dimple. This will keep the burger from puffing up during grilling.
Preheat grill to 375 degrees Fahrenheit. Oil the grate to prevent burgers from sticking.
Cook sliders to desired temperature (Medium Rare: 130-135 degrees; Medium: 140-
145 degrees; Medium Well: 150-155 degrees)
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