DEC
2019
   LOG CABIN CHRONICLES    UPDATED
DAILY

The Gallivanting Gourmand
Greg Duncan
Greg Duncan
spacer
is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 06.23.04
Montreal

GREG DUNCAN

Steak for Dad

Fathers, like mothers, are not born. Men grow into fathers-and fathering is a very important stage in their development: David M. Gottesman

Good old dad was ready for some lovin' and funnin' on Father's Day.

He still wants any and everything done for him around the house and he wants to use those many coupons that he has been given in the past that he hadn't cashed in yet. You know, those promissory notes for grass cutting, garden weeding, breakfasts in bed from the kids, and unmentionable IOUs from the missus.

Dad still wants that big-screen television and now he has upped the ante to one of those super-flat liquid-screened models.

He wants the finance company to deliver and install it and place his favourite recliner in just the right place for optimum viewing pleasure, and he wants never to see the monthly statement and bill.

He'd like a whole year's worth of free satellite service with each and every channel offered and a credit for a weekly case of two-four at the local dépanneur.

Dad also wishes for one of those newfangled robots that vacuums the pool constantly on its own. The list doesn't end here either.

Dad has noticed that the local Chinese buffet is offering up all-you-can-eat shrimp and crab legs for his special day. While this is a worthy idea and offering, Dad would- and could - enjoy a special steak dinner with beer in hand on his new deluxe barbecue. He wants a combo model that imparts charcoal flavour while using propane.

This model has a remote control and bastes items frequently on its own. It bastes everything with beer or wine and relevant herbs. This model should cost no more than a year's tuition at university and just think; you can always come home on the weekends for a meal if Dad is available and if you bring steaks for him to cook.

Dads are always looking for great ways to entertain the family and I believe the concept of shared barbecue wealth provides benefit to all.

Seriously, Dad would just like to share his day with loved ones and have a nap somewhere along the way.

Perhaps you can indulge him by picking up some premium steaks, russet potatoes with fatty sour cream and butter and a beverage accompaniment. If Dad is a vegetarian, I don't know what you'll do but you can figure it out. (I do not usually endorse specific products in this column but in this case, I wanted to make things easy on kids or moms who'll be providing the ingredients. The products suggested for use are worthy as I have tried them. But feel free to use whatever version of steak spice or mustard you have on hand.)

Sizzlin' steak à la Montreal

When you're looking to liven up a meal, try Sizzlin' steak à la Montreal. McCormick Montreal Steak Seasoning, paired with balsamic vinegar and ground mustard, will jazz up any steak.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes four servings

Ingredients

4 teaspoons McCormick Grill Mates Montreal Steak Seasoning
2 teaspoons McCormick Ground Mustard
1 1/2 teaspoons balsamic vinegar
4 New York or rib eye steaks cut one-inch thick (about 1 1/2 pounds)

Directions

1. Combine Grill Mates Montreal Steak Seasoning, ground mustard and balsamic vinegar to make a paste. Rub paste over both sides of steak.

2. Grill or broil over high heat five to seven minutes per side or to desired degree of doneness.

HOME   COLUMNS   FEATURES   FICTION   OPINION   POETRY   PHOTOGRAPHY