Dads can do it too.
Trust us: A thoughtful, hand-crafted meal is the ultimate way to show him how much he means to you. #fathersday
Step one: put down the cheesy tie you were about to buy. Step two: pick up the skillet.
Crazy Feta Biscuits & Harissa Bacon & Tzatziki
For biscuits: 3 cups all-purpose flour 1 Tablespoons sugar 2 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup unsalted butter, cold and cut into cubes 1 egg, beaten 3 tablespoons cold water ¾ cup sour cream, cold ¾ cup Crazy Feta 1 egg, for egg wash extra all-purpose flour biscuit cutter
Preheat oven to 400 degrees F. Line 2 baking sheets w/ parchment paper. In mixing bowl, sift flour, sugar, baking powder, baking soda & salt. Cut in butter until mixture resembles a coarse meal. In another bowl, combine egg, sour cream & water. Beat lightly w/ fork.
Add to flour mixture, stirring enough to make a soft & shaggy dough. Add Crazy Feta & dump mixture on a clean counter to knead dough together; don't overmix. Add flour sparingly if needed. Cut dough into 2-inch rounds w/ biscuit cutter. Place on baking sheet, brush w/ egg wash & sprinkle w/ paprika. Bake for 12-15 minutes.
Brush a few strips of bacon w/ harissa. Start bacon in a cold pan, resting strips in the skillet before you turn on a low to medium-low flame. When bacon starts to buckle & curl, use tongs to loosen strips & turn each slice to cook on other side. Keep flipping & turning bacon so that it browns evenly & cooks to desired crispness. Lay cooked pieces on paper towel to drain. Pour off bacon fat between batches.
Harissa Bacon Crazy Feta Biscuits Over-Medium Fried Eggs Avocado Tzatziki Smear Crazy Feta biscuit w/ tzatziki. Top with a few pieces of bacon, an egg & a few thin slices of avocado. Top w/ another biscuit & dig in.
Harissa Steak & Eggs
with Quinoa Tabouleh Hash
For hash: russet or Yukon gold potatoes 1 small yellow onion, diced 1 green bell pepper, diced 2 cloves garlic 2 tablespoons olive oil ½ stick butter salt and pepper to taste ½ cup quinoa tabouleh 1 tablespoon za’atar seasoning For steak: 2 strip steaks ½ cup harissa olive oil butter salt and pepper to taste
Place potatoes in large pot, cover w/ water & bring to boil. Lower heat & simmer until half-cooked, 12 mins. Cool & cut into ½-inch dice. Heat oil & butter in skillet over high heat. Add onions, peppers & garlic & cook for 3-4 mins. Add potatoes, salt & pepper & cook until potatoes begin to color & crisp. Stir in quinoa tabouleh and top with za’atar.
Heat cast iron skillet over high heat. Lightly brush steaks on both sides w/ oil & season evenly with salt, pepper & harissa. Allow steaks to stand at room temperature for 15-30 mins. Bring skillet to medium-high heat & sear steak on both sides, 4-5 mins per side for medium-rare. Serve steak with eggs and hash browns.
Harissa Bloody Mary
(per cocktail) 1 teaspoon Harissa 1.5 ounces vodka 2 ounces puréed San Marzano tomatoes 2 ounces tomato juices 1 tablespoon fresh lime juice olives, cornichons & aged feta for garnish
Whisk harissa, vodka, puréed tomatoes, tomato juice & lime juice until harissa is evenly distributed. Pour over ice & garnish w/ olives, cornichons & cube of feta. Adjust seasoning to taste – we recommend a few sprinkles of Old Bay seasoning, a sprinkle of horseradish, or a few dashes of Worcestershire sauce.
*Happy Father's Day*
Don't forget to do the dishes.
Created by Cava Grill