Father’s Day 2022: How to Prepare a Luxury Lunch Menu for Home | Recipes | Pairing | Vi | nnda-nnni | RECIPES

  • Short and funny phrases for Father’s Day 2022 this Sunday, June 19
  • The reason Father’s Day is celebrated on the third Sunday in June

This Sunday, June 19 is the Father’s Day and while many are in the habit of going out to party at a restaurant, another group prefers to stay home and have a more intimate celebration. If this is the plan, you won’t have to ask for food, because with these recipes you can cook yourself and surprise yourself with a deluxe menu.

In countries such as Peru, the United States, Colombia, Spain, among others, the third Sunday in June becomes the perfect opportunity to honor and celebrate the man who tells us life and guidance at various times. That’s why showing off your cooking skills will be a great idea. Here are the proposals and step by step of the outstanding chefs Humberto Sato Hijo and Pablo Profumo for Create a delicious lunch and pairing options to toast with Dad on his day.

1. OCTOPUS BATAYAKI

Ingredients:

  • 200 gr of cooked and clean pulp in sashimi cut
  • 50 g of butter with salt
  • 10 gr of shichimi togarashi
  • 5 g of this
  • 100 gr of Dried Cassava in Dice

Preparation:

  1. Peel a squash, grate it and squeeze the juice.
  2. Then place the butter on a griddle, once hot put the pulp until golden.
  3. Serve with diced fried cassava and add lightly sprinkling shichimi togarashi.

PAIRING: Dos Riojanos with Campillo blanco fermented in barrels 2020. A coupage of Viura and Chardonnay in which notes of apple, pear and acacia stand out. Winner of the “Silver Medal at the Decanter World Award”; and Faustino Organic Wine 2018; a young wine 100% Tempranillo friendly, with tannins with sweet and round notes that enhance the flavors of the grilled profile and light touches of butter from this battle.

2. TUNA TATAKI

Ingredients:

  • 180 g of fresh tuna fillet
  • 100 g of candied mushrooms
  • 100 g of asparagus
  • 90 ml of vegetable oil
  • Salt to taste
  • Black pepper to taste

Black pepper sauce

  • 30 gr of pepper
  • 30 g butter with salt
  • 50 ml of concentrated meat stock
  • 60 ml of sour cream
  • 04 gr of sugar
  • Salt to taste

Preparation:

  1. Tuna Tataki: Seal the fresh tuna fillet seasoned with salt and pepper until medium and cut into medallions. Then in a frying pan place the vegetable oil and sauté the mushrooms and asparagus with salt to taste and place on a plate and place the tuna on top.
  2. Pepper sauce: Place the butter and black pepper in a frying pan, sauté subtly and add the meat stock. Boil for 2-3 minutes until slightly reduced and add the cream and sugar until thickened slightly and add salt to taste.

PAIRING: A dish that will be complemented with a Tempranillo com Portia Crianza 2017 from Ribera del Duero with elegant tannins and good acidity such as Rosado de La Rioja as Faustino V Rosé 2019 with red fruit flavors and great freshness that is complemented with the sauce a the pepper.

Plamplona de Pollo is a delicious dish that learns to be prepared in the style of the El Parrillón restaurant.  (Photo: Grupo Tabernero)
Plamplona de Pollo is a delicious dish that learns to be prepared in the style of the El Parrillón restaurant. (Photo: Grupo Tabernero)

3. CHICKEN PAMPLONA

Ingredients:

  • 300 g Chicken Breast
  • 03 Mozzarella sticks
  • 01 Cheese Feta
  • 03 Pieces of Pepper
  • 01 Bacon Feta
  • Lamb cloth
  • Salt to taste

Preparation:

  1. Open the chicken breast into a blanket and place a pinch of salt, mozzarella, ham, cheese, pepper and bacon on the breast.
  2. It is inscribed and wrapped on the lamb cloth, pressing so that it is completely closed.
  3. Bring to the grill (turn / turn) for 30 minutes over low heat.

PAIRING: El Niño Campillo Tempranillo 2020 and Campillo Garnacha Rosé 2020. Two Riojanos of different typical Spanish grapes friendly, fresh and fruity ideal with profiles with grilled white meats.

4. BIGE ANCHO ANGUS URUGUAYO

Ingredients:

  • 350 gr of Uruguayan Wide Steak
  • Salt to taste
  • For the garnish: Lettuce, tomato, chopped carrot, 1 hard boiled egg, Olive oil to taste

Preparation:

  1. Salad: Lettuce, tomato, chopped carrot, 1 hard boiled egg, olive oil to taste
  2. Preparation: Add salt to the meat. Prepare the grill with firewood and some charcoal. Wait for the embers to form and do it slowly. The meat should not be taken away.
  3. Serve with fresh salad.

PAIRING: Portia Roble 2019, a Tempranillo with 03 months in the barrel. A Ribera del Duero with notes of wild fruits and toasted touches and Faustino Crianza 2018, with 14 months of barrel. Fruity notes, friendly and fresh. Qualities that perfectly accompany this substantial Uruguayan court.

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