Father's Day Fare

Father’s Day is quickly approaching, and no matter if your guy is a gardener, a griller or a little bit of both, I’ve got a few ideas that are sure to put a smile on his face.

Whether your outdoor space is big or small, proper maintenance is key to keeping it in top shape. But instead of bombarding dad with tools he doesn’t need, help him design a system of only the items he’ll use. I’m a big fan of Stihl’s KombiSystem, which features more than a dozen attachments — including cultivators, hedge trimmers and edgers — that can be mixed and matched with any of their KombiMotors to create a custom yard and garden care system. Don’t forget the safety gear! It’s imperative to stay protected with the right gloves, footwear, glasses and other items for the job.
If he’s more of an entertainer, help dad “get his grill on” with the right equipment. I love the Viking outdoor kitchen at the Garden Home Retreat; it’s fully outfitted with a built-in grill, two separate burners, a warming drawer, sink, refrigerator and a portable beverage cart — all in easy-to-care-for stainless steel. The outdoor kitchen also shares the adjacent summer kitchen’s chimney, which features a brick pizza oven; that’s always a big hit.
However, my favorite thing about the outdoor kitchen is that it’s just steps from the garden, so it’s perfect for picking an armload of vegetables and cooking a fresh meal. So whether you’re going all out with a complete outdoor kitchen or are just focusing on the essentials, plan your space with entertaining in mind. Locate your cooking and dining areas in close proximity to one another, and bring in additional outdoor seating, like oversized chairs and cozy benches, to ensure everyone has a place at the party. Consider decorating the space with containers filled with herbs and other edibles — not only will they provide a lush backdrop to the area, you’ll also have fresh ingredients close at hand.

If your goal is to get your father interested in gardening, spend time together creating a few containers from which you’ll both reap the rewards. Plant a container filled with lettuces and herbs, and you can pick a fresh salad to accompany what’s sizzling on the grill, like this twist on preparing catfish from our friends at the Viking Cooking School. Or choose a selection of peppers, cherry tomatoes, scallions and herbs for a container filled with tasty possibilities, like this sweet pepper salad. With the exception of the vinaigrette, all the ingredients can be grown at the same time.


Sweet Pepper Salad

Ingredients
1 red pepper, cored and seeded
1 yellow pepper, cored and seeded
1 orange pepper, cored and seeded 
1 cup cherry tomatoes, washed and cut in half
4 scallions, chopped, green part only
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

Dressing
3/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons lemon juice
1/4 teaspoon salt
1 teaspoon fresh garlic, minced
freshly ground black pepper to taste

Slice sweet peppers into thin strips and place in a large bowl. Add the herbs and tomatoes. Whisk together all the dressing ingredients. Drizzle the dressing over the vegetables and herbs. Toss to coat.

Lemon Herb Grilled Catfish
Courtesy of the Viking Cooking School

4 3- to 5-ounce U.S. farm-raised catfish fillets
2 tablespoons canola oil
2 tablespoons white wine
2 teaspoons grated lemon rind
1 tablespoon lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon brown mustard
1/4 cup chopped red onion
1/8 teaspoon cracked black pepper
1/2 teaspoon salt
additional herbs and lemon slices for garnish

Rinse the catfish fillets in cold water and pat dry. Set aside. In a zip-top bag, combine the remaining ingredients. Add the catfish. Seal the bag and marinate in the refrigerator for 30 minutes. Turn the bag once or twice to evenly coat the fish. Do not marinate catfish for more than 30 minutes because the acid from the lemon will "cook" the catfish, which changes the texture. 
Heat your grill. Carefully oil the grill rack or basket. Remove the catfish from marinade. Set aside the remaining marinade to use later. Place the fish on a gas grill over medium heat or on a charcoal grill 4 to 6 inches over medium coals. Cook for 10 to 12 minutes or until the fish is opaque in center, turning once. 
Meanwhile, place the reserved marinade in small saucepan, and heat over high heat until boiling. Cook for one minute. Transfer the fish from the grill to a serving platter. Pour the heated marinade over fish. Garnish with herbs and lemon.