The Way to Dad’s Heart this Father’s Day? Through His Stomach, Of Course!
You could take him to a restaurant…or buy him another tie…but nothing says love like a home cooked meal! On Father’s Day, make Dad a dinner fit for a king with Stew Leonard’s tomahawk steaks from Kansas and live lobsters from Gulf of Maine.
And for quick and easy side dishes, pick up Stew Leonard’s freshly prepared side dishes like marinated asparagus tips, roasted vegetables, sautéed mushrooms, roasted potatoes, and roasted Brussel sprouts!
Chef Michael Luboff’s Grilled Tomahawk Steak with Foil Roasted Shallots
• 1 Tomahawk Steak, approximately 2lbs
• Salt & freshly cracked black pepper
• 6 cloves of crushed fresh garlic
• 1lb peeled shallots
• ½ cup of Stew Leonard’s Olive Oil
• Season both sides of the steak liberally with salt and freshly cracked black pepper
• Rub both sides of the steak with olive oil and 6 cloves of crushed fresh garlic
• Place shallots on a large double sheet of foil and season with ½ tsp of salt and ½ tsp of pepper
• Toss shallots with ½ cup of olive oil
• Bring the four corners of the foil together. Twist the foil together to form a pouch.
• Heat grill to medium to medium-high
• Grill steak 10 min. per side until desired doneness
• While steak is cooking, place pouch of shallots in a corner of the grill, away from the high heat
• Shake pouch occasionally to move shallots around
• When done, remove from steak grill and let it rest for 5 minutes
• Open pouch and pour shallots/olive oil over steak
• Slice and serve
GRILL LIKE A COWBOY!
Stew Leonard’s Classic New England-Style Steamed Lobster
• 6 live lobsters (about 2 pounds each)
• Water for the steamer
• 1/2 cup sea salt or regular salt
• 2 pounds seaweed (optional)
• Lemon wedges
• Melted butter
• Pour 2 inches of water and the salt into the bottom of a large steamer. Bring it to a boil. If using seaweed, add seaweed.
• Place the lobsters in the pot. Cover, and cook for about 15-18 minutes, or until the shells are bright red. Remove the lobsters from the heat, place them on a baking sheet, and let them sit on their backs for 5 minutes. (This keeps the meat moister.)
• With a large knife, split the lobsters in half lengthwise. Crack the claws. Remove the small sac near the eyes, and the intestine that runs through the middle of the tail. Serve with lemon wedges and hot melted butter.