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HOW TO HOST THE ULTIMATE FATHER’S DAY BBQ BASH

Tuesday June 7th 2016
CultureEntertainmentFoodieHealthking EastKing East Tips

The weather is warmer, the days are longer, and on June 19th we’re celebrating dad’s everywhere! In honour of the father figure in your life, Sixty Colborne has put together a Father’s Day guide to the ultimate BBQ bash. Undoubtedly, dad will commandeer the grill, but here’s everything else you’ll need for his special day.

Don’t have a barbecue? Head on over to 850 Adelaide Street West to Barbeque Pro and rent one for the weekend!

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WhiteHouse Meats in St. Lawrence Market is a great place to start for some porterhouse steaks and bone-in pork chops. Visit the Healthy Butcher for rosemary lamb or chicken chipotle burgers. For a vegetarian option, head over to Whole Foods’ and pick up Amy’s Kitchen California veggie burgers.

While dad is kept busy tending to the grill, set-up your potluck-style table with some summer staples!

 

Grilled Corn on the Cob with Garlic Butter, Fresh Lime + Cotija Cheese

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Total Time: 1hour 10 minutes

Prep: 20 minutes
Inactive: 30 minutes
Cook: 20 minutes

Yield: 4 servings

Ingredients

8 ears corn
(Garlic butter, recipe below)
½ cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish

Garlic Butter

2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
¼  habanero pepper, seeded
¼  bunch fresh chives
Salt and freshly ground black pepper

Instructions

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter

Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

 

 

 

Ina Garten’s Potato Salad

potatosalad

Total Time: 30 minutes

Prep:10 minutes
Inactive: 5 minutes
Cook: 15 minutes

Yield: 6-8 servings

Ingredients

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
¼  cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
½  cup chopped fresh dill
Freshly ground black pepper
½  cup chopped celery
½  cup chopped red onion

Instructions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

Serve cold or at room temperature

Asian Watermelon Salad

watermelon

Total Time: 30 minutes
Prep: 25 minutes
Cook: 5 minutes

Yield: 6 servings

Ingredients

1/3 cup peanut or vegetable oil
2 small shallots (1 thinly sliced, 1 finely chopped)
Kosher salt
Juice of 3 limes
1 tablespoon fish sauce
1 tablespoon soy sauce
1 clove garlic, minced
1 2-inch piece ginger, peeled and minced
1 red jalapeno pepper, thinly sliced
4 cups chopped seedless watermelon
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
3 tablespoons cocktail peanuts, roughly chopped

Instructions

Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees Fahrenheit. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes.

Remove with a slotted spoon and drain on paper towels; season with salt.

Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.

Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.

 

The Classic Ice Cream Sandwich

icecream

Total Time: 40 minutes
Prep: 20 minutes

Yield: 8 sandwiches

Ingredients

½ cup unsalted butter
½ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon salt
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
2 pt. ice cream (flavour of your choice)

Instructions

Preheat oven to 350 degrees Fahrenheit. Butter a 15- by 10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.

In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. (To store, wrap individually in plastic, and freeze up to 1 week).

 

invitation

Fittingly, Toronto’s Craft Beer Festival runs June 17-18th this year,
celebrating independent craft brewers’ wide variety of finely made
craft beers and ciders.

Nothing denotes summer quite like the pairing of beer and BBQ.
Pick up Amsterdam Brewhouse’s Cruiser All Day Pale Ale,
Elora Brewing Co. Lady Friend IPA, or the
Muskoka Brewery’s aptly named, Summerweiss.

 

Now, you could always rely on the cacophony of family chatter to set the vibe, but music is always a preferred option! Here’s a Sixty Colborne-approved playlist – perfect for your Father’s Day BBQ!

  1. Summertime - DJ Jazzy Jeff + the Fresh Prince
  2. Can I Kick It - A Tribe Called Quest
  3. Long Walk Home (feat. Gemma Dunlovely) - White Collar Boy
  4. Passing By -  Zero 7
  5. Here Comes the Sun - The Beatles
  6. Warm Ways - Fleetwood Mac
  7. Up With People - Lambchop
  8. Can’t Do Without You - Caribou
  9. Daddy Lessons - Beyoncé
  10. Gimme Shelter - The Rolling Stones
  11. Bring It on Home to Me - Sam Cooke
  12. Sun Models (feat. Madelyn Grant) - ODESZA
  13. Sundream - RÜFÜS DU SOL
  14. Lovely Day - Bill Withers
  15. Quiet Nights of Quiet Stars - Stan Getz + João Gilberto
  16. Crepuscolo Sul Mare - Piero Umiliani

 

HAPPY FATHER’S DAY!

father

Recipes and images courtesy of:

Atlas Steak

Martha Stewart

The Food Network

Nashville Scene

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