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Surprise Dad at the Dinner Table

June 18, 1987

This Sunday marks the 77th consecutive year Father's Day has been observed in the United States. One thing that probably hasn't changed in all that time is the appreciation most dads have for a delicious dinner served on their special day.

If he doesn't have a specific request, surprise Dad with Pork Steaks Au Poivre and Vegetable Rice. The blade steaks, enhanced by a savory marinade, will be even more flavorful when the same marinade is reserved, heated and served as a sauce.

Rice with mushrooms and pepper strips is an easy accompaniment. Dinner rolls or bread and a favorite beverage will complete dinner, unless Dad has a favorite dessert.

PORK STEAKS AU POIVRE

1 cup dry red wine

1/2 cup Cognac or other brandy

2 tablespoons oil

1 clove garlic, pressed

4 pork blade steaks, cut 3/4 inch thick

1/4 cup coarsely ground black peppercorns

Vegetable Rice

Combine wine, Cognac, oil and garlic in 13x9-inch baking dish. Add steaks, turning to coat. Cover and refrigerate 4 hours or overnight.

Drain steaks, reserving marinade. Press peppercorns onto both sides of steaks. Place steaks on rack of broiler pan. Broil 4 to 5 inches from heat 15 to 20 minutes on each side or until reaches desired degree of doneness, brushing occasionally with marinade.

Bring remaining marinade to boil in small saucepan and simmer 5 minutes. Serve steaks with hot marinade and Vegetable Rice. Makes 4 servings.

Vegetable Rice

2 1/2 cups water

2 chicken bouillon cubes

1 cup long grain rice

1/4 teaspoon salt

1/4 cup sliced mushrooms

1/4 cup green and sweet red pepper strips

Bring water to boil in large saucepan. Add bouillon cubes, stirring to dissolve. Stir in rice and salt. Cover, reduce heat and simmer 15 minutes.

Add mushrooms and pepper strips. Cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Makes 4 servings.

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