Fathers Who Cook! WE LOVE A MAN WITH A PAN!

James “O” So Very Rib Eye (Bone-In)

James O'Neal is the owner of James O'Neal Allstate Insurance (Richmond County & Grovetown)

INGREDIENTS

3 2-inch bone-in rib-eye steaks (about 2 pounds each)

Kosher salt, freshly ground pepper

Worcestershire Sauce

sea salt (for serving-the flaky kind)

Garlic butter

RECIPE PREPARATION

The night before you cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper. Place in bowl 1 cup of Worcestershire sauce chill in fridge uncovered, until about an hour before you want to cook. Pull steaks from the refrigerator and let sit on your counter at room temperature.

Bake in oven on med temp for 10 minutes before grilling.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill, include hickory wood chips for best taste). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side.

Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing.

Arrange sliced steaks on a platter and sprinkle with sea salt and a tablespoon of garlic butter. Eat your heart out!

Clint Bryant's “Grill Salmon, Rice and Spinach”

Clint Bryant- Athletic Director at Augusta State University

“Grill Salmon, Rice and Spinach”, one whole side of salmon with skin on (Best buy is at Sam’s around $18-$22 per side). Recipe is simple, salmon has its own natural oil and flavor, no need to add additional sauces. So season with kosher/sea salt and black pepper or my favorite is Morton’s Natures Seasoning ($2.25) at most grocery stores I get mine at Publix.

I add a little crushed red pepper for some additional heat. Heat Grill and let coals turn white or place on gas grill rack and place salmon skin side down and grill for 20 minutes and drizzle with drawn butter or olive oil or both. Fix a pot of rice.

Sautee fresh spinach in pan with olive oil and a garlic glove minced, salt and pepper to taste, cook for 3-5 minutes or until spinach has withered. You can also place salmon in oven for same results. Use salmon drippings over rice or combine your salmon and rice together for tremendous flavor,

Bon Appetite!!!!

Marco's Squash Casserole 

Marco Blak is the Finance Manager for Service Loan & Tax.

Ingredients

1 lb sliced fresh squash 

1/2 thinly sliced fresh white onion 

1 tablespoon soft butter

1/2 lb shredded cheese

1 cup seasoned bread crumbs 

1 can Cream of Mushroom 

2 large eggs

Salt

Pepper

Directions

Saute onion and squash slices in melted butter over medium heat until tender. Drain through a strainer. 

Use a bowl to combine the veggies and eggs with bread crumbs. Add cream of mushroom and stir in the cheese. Use more or less to suit for taste. Season with salt and pepper as desired. Top with more cheese.  

Bake in an uncovered casserole dish at 350° for 30 - 35 minutes.

Serve as a delicious side.  

Tim McFall's Summer Grilled Tuna Steaks with Broiled Brussel Spouts and Baby sweet potatoes

Timothy McFalls, Sr is the Manager of Commercial and Retail Development of the Augusta Economic Development Authority

Tuna Steaks:

On a clean Hot Grill, Place your Tuna steaks in center of the grill after brushing them with Extra Virgin Olive oil, Pink salt and White Pepper to taste:

Cooking time for Tuna: two minutes on one side, turn and reduce heat in your grill to its lowest setting for 5 minutes or until there is just a line of pink in the middle of the Tuna and remove from the grill.

Broiled Brussel Sprouts:

In a clear baking dish place 1lb of b Brussel Sprouts that have been cut in half. Drizzle Grape Seed ooil over the top of the sprouts and add fresh ground pepper only. Mix in the same dish and spread out evenly. Place dish in pre-heated oven of 425 degrees on middle shelf for 20 minute or until the are golden brown on top. Remove from heat and let stand until ready to serve.

Baked Baby Sweet potatoes: Take3 to 5 Baby Sweet Potatoes that have been rinsed and place them in a glass bowl wrapped in a thin layer of moist paper towels. Place in Micro Wave oven on “High” for 5 minutes. Plate and enjoy this healthy and tasty Summer Dish!!

Terry's Taco Salad

Terry Childers is a Community Representative for Bradford Health Services

Brown a pound of burger

Add pack of taco seasoning

Add half a jar of picante sauce

Simmer for 15 minutes

Serve over Fritos

Top with sour cream, diced tomatoes, shredded cheese and salsa with a half bottle of Catilina Dressing

Done!!!

Burt’s salmon on the grill

Burt Sappenfield is the owner and CEO of Majestic Floor Care and a founding member of Operation Hand Warmer

Burt’s salmon on the grille 1. Heat grille to 450 then spray Pam on grille surface put skin side down cook till you see the water (juices coming thru appx 5-6 mins then turn over and pull the skin off next put a piece of foil next to the salmon take a sherated knife scrape off the grey matter that’s the fishy taste then wipe off with paper towel next take 2 tablespoons of majestic red raspberry jam (genie Jam ) spread over the salmon then pull the lid down till done appx 3-4 mins Presto tremendous tasting salmon

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ROBERT COOKS-EZ SWEET POTATO CORN MUFFINS

Robert Cooks is the CEO of RAC Consulting LLC

Ingredients:

2 boxes of jiffy corn bread mix. 

Prepare as instructed

Add half teaspoon of cinnamon.a dash fo nutmeg.

Peel and shred a medium sweet potato. Measure 1 cup. 

Add sweet potatoes to corn muffin mix fold in and bake as instructed. 

accent to any meal.

Recipe by:Robert A. Cooks Aspiring Chef

David’s -The Best Cheesecake EVER!

David D. Watkins is the Chief Judge with the Augusta Richmond County State Court

This recipe has been passed down from his friend Melanie who passed away 30 years ago. He is passing it on to all of us.

Crust: 1 ½ graham cracker crumbs

Crust: Crush enough crackers for ½ cups. Add sugar and cinnamon. Mix. Add butter then press into pan.

Recipe:

¼ cup sugar

1 T Cinnamon

½ Cup melted butter

Cake:

3- 8oz cream cheese

1 cup sugar

½ T salt

1 ½ lemon juice

2t vanilla

NOTE: A SPRING FORM PAN WORK BEST

Mix first four ingredients until smooth. Beat at least 10 minutes with a mixer then add the rest of the ingredient. Pour over crust. Bake at 350 for one hour. Let cool completely.

Toppings: Add cornstarch to thawed strawberries. Then add atop cooled cheese cake!

HawthorneWelcher, Jr.'s Creamy Chicken & Broccoli Casserole 

Hawthorn Welcher is the Augusta-Richmond County Housing & Development

** Ingredients:

~ 4 boneless skinless chicken breasts

~1/2 cup olive oil

~1/4 tsp. black pepper

~2 cans — cream of chicken soup

~1 cup of mayonnaise 

~1 cup shredded cheese

~1 cup colby & Monterrey jack cheese

~3 spears of fresh broccoli

**Directions:

1.Cut the chicken breasts in half(width wise)

2.Place in zip lock bag, add olive oil(other marinade) & pepper; refrigerate for a hour....while marinating....

3.Fire up grill (be sure coals are white), and place chicken breasts on grill for no more than 4 min on both sides (165• when done)

4.Take chicken breasts off and let rest for 5 min.....cut into strips, then cut each strip 3 times......

5.Preheat oven to 375 degrees 

6.Mix Chicken, Cream of Chicken, Mayo, cheeses and broccoli together in a deep 3/4 length pan...

6.Place into oven for 30 minutes 

7. Take out oven, let rest for 5 min, & serve

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