I used to write a yearly column assuring readers that we dads on Father’s Day are easy. We want red meat and red wine.
That was then.
Now men are more sophisticated. More evolved. We can do more than etch grill marks on a steak. We’re just as likely as mom to whip up a nifty Coquilles St. Jacques.
So for this Father’s Day, we dads want you to recognize this, to give us this challenge. We want you to hand us a recipe from one of our cooking idols. Some dishes are named below, and you can Google their recipes. And we want you to give us the wine to go with it.
It can be work-a-day fare like Alton Brown’s Mac ‘n’ Cheese. And a bottle of fat, oaky California chardonnay.
Or Emeril Lagasse’s classic New Orleans Seafood Gumbo. And a soft and sweet red wine, maybe an Australian shiraz.
Or a recipe by Mexico-centric, Chicago-based chef Rick Bayless for Duck Carnitas – duck legs with garlic and Mexican oregano fried in pork lard. And a bottle of rich, dark merlot.
Now add Asian fusion chef Ming Tsai’s Orange Squab with Fennel, Carrots and Orange-Star Anise Syrup. And a light red wine like Chianti.
I don’t mean to suggest we men are getting hoity-toity. You could give us the recipes for two perennial Midwest state fair midway delicacies – corn dogs and breaded, deep-fried pickles. And the perfect wine match – inexpensive sparkling wine.
▪ 2014 Gundlach Bundschu Gewurztraminer, Estate Vineyard, Sonoma Coast: orange blossom aromas, spicy lemon and ginger flavors, mineral finish (100 percent gewurztraminer); $22.
▪ 2013 Columbia Winery Merlot, Columbia Valley, Wash. (87 percent merlot, 11 percent syrah, 2 percent malbec): hint of oak, aromas and flavors of black cherries and black pepper, crisp and rich; $17.
▪ 2013 Edna Valley Vineyard “Heritage” Chardonnay, San Luis Obispo. (100 percent chardonnay): full-bodied and rich, with aromas and flavors of ripe pineapples, oranges and butterscotch, long finish; $30.
▪ 2014 Alcance Cabernet Sauvignon, Maule and Maipo, Chile (100 percent cabernet sauvignon): deep purple hue, aromas and flavors of black cherries and black raspberries, rich, long finish; $24.
▪ 2012 Cecchi Chianti Classico, Italy (sangiovese): ruby hue, aromas and flavors of tart cherries and spice, soft tannins, smooth; $22.
▪ Nonvintage Codorniu Brut Cava sparkling wine (macabeo, xarel-lo, parellada grapes) Spain: lots of tiny bubbles, crisp, with flavors of limes and green apples; $10.
▪ 2014 Francis Coppola “Director’s” Chardonnay, Sonoma County (100 percent chardonnay): floral aromas, rich and full-bodied, flavors of ripe peaches and caramel, spicy finish; $21.