Redo You: Home with Rachel Hollis

Posted on Jun 11, 2012 10:09am

Since Father's Day is this Sunday why not impress him with a backyard barbecue that's both guy-friendly and stylish! Rachel Hollis, lifestyle expert and contributing editor to "Traditional Home" magazine, has the tips to make it happen.

Rachel says...
Create a masculine setting using rugged pieces.
Décor sets the stage for any party, and it also gives a great indication to your guests as to how much effort you've put into hosting them within your home. I think this is especially important for Father's Day because often we focus so much energy and thought into Mother's Day and our dads get the short end of the stick. With this design I tried to upgrade a typical barbecue setting by utilizing some beautiful design elements.
This party is for dad I wanted to make sure it also felt masculine. I stuck with darker colors and chose a color scheme of navy blue, highlighted by bright pops of lemon yellow and white.   The dinnerware is a mix of rugged and casual pieces.   I used blue metal camping plates and basic white china topped with a denim blue napkin.  All things that would make dad feel comfortable within the setting.

Try a twist on all-American dishes.
While dads come in every shape and size, I'm going for the all-American kind of guy with this menu!  I say add your own personal touch here by trying a twist to some traditional favorite recipes.  I focused on grilled filets with whiskey butter, homemade cheddar jalapeno tater tots and margarita grilled corn.  For the vegetarian dad, I chose to serve hearty grilled portobello mushrooms.  There are no dainty appetizers here, we want dad to feel full and satisfied and what does that better than a perfectly grilled steak or portobello mushroom?
See recipes below!

Allow guests to customize their drinks.
 To drink I have ice-cold bottled vintage sodas straight from dad's childhood and a lemonade bar with fun mix-ins so guests can create their own libation. Try iced tea, flavored syrups, and muddled fruit to give your lemonade that customized touch!

Make desserts fun and inventive.
I really wanted the desserts to be fun and inventive. To that end I'm going to create an ice cream bar with pretzel cones and various unique flavors of ice cream. I'm also adding in a s'more station with all sorts of fun ingredients so guests can create a delicious custom treat. A dessert station like this isn't just tasty, it's also a great way to keep your guests occupied with an interactive element.

Involve guests in do-it-yourself projects.
Create custom treat bottles for your guests to enjoy on the way home from your barbecue and leave them with a sweet memory of the party! These can be filled in advance or you can create a station for your guests to customize their own bottles. These do-it-yourself projects engage your guests keeping them both occupied and having a great time! 

Use empty bottles, custom labels, ribbons, stickers, tags for writing notes and various nibbles to fill each bottle with. For these bottle fillers, I love the idea of taking favorite candies or sweets to create colorful, fun favors that guests and dad will love.  For this project save yourself time and lay out all your supplies ahead of time - and, for convenience sake, consider using a funnel to pour your candy items into the bottles. Custom labels can be created on your computer with some of dad's favorite activities, sport teams or even his favorite quotes. There are lots of computer programs out there that can help create these labels - or a visit to your local craft store should have templates as well. For this Father's Day project, we're drawn to the fun stripes and polka dots patterns, and on the front, layer on these stickers with fun vintage images that remind you of dad!

Father's Day Barbecue Recipes:
Guinness Soaked Grilled Filets with Whiskey Butter
Courtesy Traditional Home

4 (8-ounce) beef tenderloin steaks cut 1 inch thick
1 (12-ounce) bottle stout beer (such as Guinness)
2 tablespoons olive oil, divided
11/2 teaspoons crushed dried thyme, divided
11/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided

Place steaks in large, shallow dish. Pour beer over steaks; cover. Marinate in refrigerator 1 hour, turning once.
Remove steaks from beer. Brush filets with mixture of olive oil, thyme, salt, and pepper.
Place filets on grill rack over direct medium heat. Cover; cook filets to desired doneness, turning once halfway through grilling. (Allow 10 to 12 minutes for medium-rare doneness [145°F] or 12 to 16 minutes for medium doneness [160°F].) Remove filets from grill; transfer to serving platter. Cover; let stand 5 minutes before serving.

To make Whiskey Butter:
1/2 stick of slightly softened unsalted butter
1 chopped shallot (steep in whiskey ahead of time if you like)
Sprig of fresh parsley
1 minced garlic clove
Salt and pepper to taste

Press chopped shallots into the butter. Mash up until mixed well. Put dollop of butter onto the steak as it rests.
Homemade Jalapeño Cheddar Tater Tots
Courtesy "Traditional Home"

Serves 2-4
You will need:
2 medium russet potatoes, peeled, chopped
1 cup shredded cheddar cheese
2 green onions, chopped
1 teaspoon seasoning salt
1 egg, beaten
1/3 cup flour
1/2 cup pickled jalapeños, chopped
oil for frying

1.Preheat 1 inch of oil in a pot.
2.Place chopped potatoes in a food processor and pulse about 8-10 times or until potatoes are roughly chopped. Don't over process or you'll have mashed potatoes!
3. Transfer processed potatoes to a bowl. Add in cheddar cheese, green onions, jalapeños, seasoning salt, egg and flour. The mixture should be thick, but add more flour if it needs a bit of thickening.
4.Once oil reaches 375 degrees. Carefully spoon rounded teaspoonfuls of mixture into oil. Fry until golden brown, about 3 minutes.
5.Sprinkle with more seasoning salt. Serve hot with savory dip or ketchup.

Margarita Grilled Corn
Courtesy "Better Homes and Gardens"

Makes: 8 servings
Prep: 25 mins
Grill: 25 mins
Stand: 2 hrs

8 ears fresh corn in husks
4 teaspoons finely shredded lime peel (peel from 2 to 3 limes)
2 teaspoons kosher salt or sea salt
1/3 cup butter, melted
1 teaspoon chili powder
Small Limes (optional)

1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot; cover with water. Soak 2 to 4 hours; drain well. Peel back husks and pat corn dry with paper towels.
2. For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.
3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. (For gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)
4. To serve, remove ties from corn; peel back husks. Pass remaining butter, lime salt, chili powder, and limes for squeezing.

Grilled Portobello Mushroom Burgers
Courtesy "Better Homes and Gardens"

Makes: 4 servings
Start to Finish: 20 mins
4 portobello mushrooms
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
4 slices provolone cheese
4 ciabatta rolls, split
1/4 cup mayonnaise
4 to 8 pieces bottled, roasted red sweet pepper
3/4 cup fresh basil leaves

1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.
2. On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.
3. Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.

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