Father’s Day is all about spending time with the ones you love, and great food always makes the day extra special. At Waltonwood, our chefs commemorate Father’s Day with delicious foods, shared at a table with good friends.
If you’re looking for something to make this Sunday, you can create a full-course meal with a southern flare with the following recipes from our Waltonwood Providence Chef Steve Archer. Feel free to make each recipe your own by giving it your own special touch.
From our family to yours, have a fantastic Father’s Day!
Lexington Pulled Pork Shoulder
Yield: 10 to 12 servings
For the rub:
- 4 teaspoons sweet paprika
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon cayenne pepper
For the pork:
- 1 Boston butt (bone-in pork shoulder roast; 5 to 7 pounds)
- Lexington Vinegar Sauce
- Lexington Slaw
Step 1: Make the rub: Mix the paprika, brown sugar, salt, black pepper, white pepper, mustard, garlic powder, and cayenne in a small bowl. (Your fingers will work better than a spoon for mixing the rub.) Set aside 1 1/2 tablespoons of the rub for the Lexington Vinegar Sauce. Sprinkle the remaining rub all over the pork, patting it onto the meat with the palm of your hand.
Step 2: Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, and then toss 1 cup of the wood chips or chunks on the coals.
Step 3: When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the pork until darkly browned on the outside and very tender inside, about 4 to 6 hours. The internal temperature of the pork should be about 195 degrees. If the pork starts to brown too much, cover it loosely with aluminum foil. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.
Step 3a: Step 3 (above) can also be accomplished in a conventional oven. Follow step one and then place the pork butt in a deep roasting pan. Combine equal parts of apple cider and apple cider vinegar in a separate container. Fill 2/3 of the pan with the mixture, and cover the pan tightly with aluminum foil. Cook on low, approximately 250 degrees, for 10 to 12 hours or until the pork is pull-apart tender.
Step 4: Transfer the cooked pork to a cutting board, cover it loosely with aluminum foil, let it rest for 20 minutes, and then pull the pork into large pieces, discarding any bones or lumps of fat (you’ll probably want to wear latex gloves or even heavy-duty insulated rubber gloves to do this). Using your fingertips or a fork, pull each piece of pork into thin shreds or use a cleaver to finely chop it. Transfer the pulled pork to a large aluminum foil pan and stir in 1 to 1-1/2 cups of the Lexington Vinegar Sauce — enough to keep the meat moist. If you are not quite ready to serve, cover the pan with aluminum foil and place it on a warm — not hot — grill or in an oven turned on low to keep warm.
Step 5: To serve, mound the pulled pork onto hamburger buns. Top with Lexington Slaw and let everyone add additional Lexington Vinegar Sauce to taste.
Lexington Vinegar Sauce
Yield: 3 1/2 cups
- 2 1/2 cups cider vinegar
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce (ideally Tabasco)
- 4 teaspoons salt
- 4 teaspoons hot red pepper flakes
- 1 teaspoon freshly ground pepper
- 1 teaspoon white pepper
- 1 1/2 tablespoons rub reserved from Lexington Pulled Pork Shoulder, or your favorite barbecue rub
Step 1: Combine the vinegar, ketchup, brown sugar, hot sauce, salt, hot red pepper flakes, black pepper, white pepper, and rub in a large nonreactive bowl with 1/2 cup of water. Whisk until the sugar and salt dissolve. Alternatively, place the ingredients in a large jar and shake to mix.
Step 2: Store in a jar in the refrigerator and the sauce will keep for several weeks. Bring to room temperature before using.
Yield: 5 to 6 cups
- 1 medium-size head green/white cabbage (about 2 pounds)
- 1 cup Lexington Vinegar Sauce, or more to taste
- Coarse salt and black pepper to taste
Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw). Work in several batches so as not to overcrowd the processor bowl.
Step 2: Place the cabbage in a large nonreactive bowl and stir in the Lexington Vinegar Sauce. Taste for seasoning, adding more Lexington Vinegar Sauce as necessary.
Step 3: Let the mixture stand for about 10 minutes, and then taste again for seasoning, adding more Lexington Vinegar Sauce and/or salt as necessary. Store it in the refrigerator, covered until ready for use.
5-Cheese Baked Macaroni and Cheese
Yield: 8 servings
- 1 16-ounce package macaroni or penne pasta
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup bread crumbs
- 1 stick (1/2 cup) melted butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/2 tablespoon chopped fresh garlic
• Salt and pepper to taste
Step 1: Preheat the oven to 400 degrees. Lightly grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
Step 2: In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese, and provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream, and heavy cream. Add chopped herbs.
Step 3: Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly. Pour into the prepared baking dish. Mix the melted butter, bread crumbs, and reserved cheese, and sprinkle over the top.
Step 4: Bake in the preheated oven until cheese is melted (about 10 minutes), and then turn the oven to broil. Broil for 3 to 5 minutes to brown the top.
German Potato Salad
Yield: 4 servings
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Step 1: Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain and set aside to cool.
Step 2: Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Step 3: Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt, and pepper to the pan. Bring to a boil, and then add the potatoes and parsley. Crumble in half of the bacon. Heat through, and then transfer to a serving dish. Crumble the remaining bacon over the top. Serve warm.
Mexican Grilled Corn on the Cob
Yield: 4 Servings
- 4 ears corn
- 1/2 cup mayonnaise
- 1 1/2 cups sour cream
- 1/4 cup freshly chopped cilantro leaves
- 1 cup freshly grated Parmesan cheese
- 1 lime, juiced
- Red chili powder, to taste
- 2 limes cut into wedges, for Garnish
Step 1: Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.
Step 2: Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
Step 3: Mix the mayonnaise, sour cream, and cilantro together.
Step 4: Grate the Parmesan in another bowl.
Step 5: While the corn is still warm, slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan.
Step 6: Season with chili powder and serve with extra lime wedges.
Old Fashioned Pineapple Upside-Down Cake
Yield: 8 Servings
- 4 eggs
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 20-ounce can sliced pineapple
- 10 maraschino cherries, halved
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 tablespoon butter, melted
- 1 teaspoon almond extract
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: In a 10-inch heavy, cast iron skillet, melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
Step 3: Sift together flour, baking powder, and salt.
Step 4: Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
Step 5: Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.