Chef's Table: Father’s Day Fixin’s

Cook bacon to desired crispiness and drain fat. Toast bread on both sides until golden brown. Meanwhile, slice tomato about 1/4-inch thick and season with salt and pepper. 

Spread a thin layer of Duke’s Mayonnaise on bread. Place three to four slices of tomato on bottom piece of bread, then top with bacon and a handful of greens. Cook egg over-easy so the yolk is still runny. Place on greens. Top with the other slice of bread and serve immediately. 

Photograph by Jenn Hair

Line an eight-inch square pan with foil or wax paper. Spray the foil or paper with nonstick spray and set aside. Heat a grill to medium heat or preheat the oven to 350ºF. Wash the peppers, cut off and discard the tops, and clean the insides of all seeds and membrane. To make the filling, heat the oil in a medium nonstick skillet over medium heat. Sauté the green onion, tomato, and corn with the garlic powder, salt, and pepper until soft, about four minutes. Fold in the white rice and diced chicken. Remove from heat. Allow filling to cool and stir in the cheese. Divide rice mixture evenly among eight peppers and stuff. (Peppers can be stuffed one day ahead and kept covered in the refrigerator.) If grilling, spray the preheated grill grates with cooking spray, place the stuffed peppers on the grill, and close the lid. Turn the peppers every five to six minutes, and cook until they are well-charred on each side. The peppers are finished once the filling is hot and the flesh is soft, about 30 minutes. Alternatively, the peppers can bake in the oven on a greased baking sheet until the cheese is melted and the peppers are heated through, about 30 minutes. Place under the broiler for the last five minutes of cooking, turning once halfway through, to achieve a similar charring that you would get from the grill.

Photograph by Christopher Shane

Mix lime, honey, mustard, peppers, jalapeños, mint, and blackberry preserves in a large mixing bowl. Add the chicken and let it sit in the refrigerator for one hour. Place chicken on a hot grill, turning it every five to 10 minutes. After each turn, glaze the chicken with remaining marinade. Garnish with fresh blackberries and sprigs of mint.

Photograph by Peter Frank Edwards

Preheat oven to 350°F. Heat the butter and flour over medium heat for two minutes, stirring constantly, until all flour is incorporated. Remove from heat and slowly whisk in milk. Return to heat and boil until sauce thickens. Add parmesan, one cup cheddar, and fontina a small amount at a time, whisking constantly, letting cheese melt before adding more. Once all cheese is melted and mixture is smooth, stir in mustard, garlic powder, cayenne, and salt. Pour cheese sauce over cooked pasta, fold in remaining cheddar, and stir until pasta is well coated. Transfer mixture to a 13 x 9-inch baking dish coated with cooking spray and bake, covered, for 25 minutes. Uncover and continue cooking for 20 minutes more, or until top is golden and cheese is bubbling. This dish can be assembled one day in advance. When baking directly from the refrigerator, add 10 minutes to covered cooking time to ensure the dish is heated through. Mack Out Your Mac Change up your mac ’n’ cheese with these tasty additions: crumbled bacon, sliced Kielbasa, diced red peppers and/or tomatoes, or bread crumbs sprinkled over the top before baking.

Photograph by Brie Williams

Preheat oven to 350°F. Butter the inside of a nine-inch pie dish. Immerse peaches in boiling water for 30 seconds, then place them in cold water. Peel and slice into thick wedges and place in a large bowl. Add the orange zest, 1/4 cup of the sugar, 1/2 cup brown sugar, and two tablespoons flour. Toss well. Gently mix in the blueberries. Allow mixture to sit for five minutes. If there is a lot of liquid, add one more tablespoon of flour. Pour the peach and blueberry mixture into the baking dish and gently smooth the top. Combine 1 ½ cups flour, one cup sugar, 1/2 cup brown sugar, salt, oatmeal, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and blueberries. Bake for one hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or chill in refrigerator and reheat in a 350°F oven for 20-30 minutes until warm.

Photograph by Squire Fox