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Happy-Gourmand

Essence of Father’s Day

by - Story: 19445


When I was a kid, Father’s Day was a bit more traditional, as back then Dads did more traditional things and more often than not, Dads lived at the same home as the rest of the family. Nowadays, things have quite a few variations and Dads come in all varieties too! As a result, Father’s Day is a more interesting celebration.

I remember having a discussion with my Mom when my brother and I wanted to get my father a pinkish-coloured golf shirt for Dad’s Day… was that okay? Would all the other Dads laugh at him?? Thankfully you can now step outside the box more easily when getting a Father’s Day gift. That said, one of the universal themes that most men seem happy to revel in is the barbecue. Perhaps it is a primal instinct, to get outside and roast the family meal over an open fire. Or perhaps they like having their own space. Whatever the reason, even if the man you buy gifts for on Father’s Day is not much of a cook, he is always given a chance on the barbecue to show his stuff.

You can get all kinds of gadgets now for barbecuing – funky aprons and tools, or accessories to hang off the barbecue itself if you really want to go all out, you can get a new barbecue so incredible that looks like it could probably organize the whole backyard party! But something personal and fun is to give a recipe, so Chef Martin has given one of his barbecue rubs below. The kids can even mix this up and give it as a gift in a cool tin. It is also easy to send in the mail if you can’t give your Father’s Day gift in person.

To all the fathers, stepfathers, grandfathers and men who are mentors out there, wherever you are… we salute you!

BBQ RUB for all the fathers out there!
The base:
1/2 cup salt
1/2 cup brown sugar
1/4 cup chili powder
1/4 cup paprika
1/4 cup dry mustard
1/4 cup garlic powder
The signature:
1/8 cup (2 tbsp) cinnamon
1/8 cup (2 tbsp) ginger
1/8 cup (2 tbsp) nutmeg
1/8 cup (2 tbsp) black pepper
1/8 cup (2 tbsp) cayenne pepper (to taste)

This is perfect for pork ribs, pork roasts or whole chickens. Rub 24 hours ahead of time…


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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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