JeanMarie Brownson: We celebrate with steak! So that’s what we’re cooking this Father’s Day

JeanMarie Brownson, Tribune Content Agency on Jun 5, 2023

1 tablespoon red pepper flakes, such as urfa biber, spelette pepper, Aleppo pepper or gochugara (or 2 teaspoons crushed red pepper flakes)

1 1/2 teaspoons nigella seeds (or black sesame seeds)

1/2 teaspoon each: garlic powder, onion powder

1/4 teaspoon chipotle pepper powder (or 1/2 teaspoon chili powder)

1. Put peppercorns and grains of paradise into an electric spice grinder or a mortar. Grind with on/off turns, or using the pestle, until coarsely ground.

2. Pour into a small bowl. Stir in salt and remaining ingredients. Store in a tightly covered container up to several weeks.

Three Pepper Steak Salt Seasoned Butter

Makes 1/2 cup

1 stick (1/2 cup) unsalted butter, softened

1 teaspoon three pepper steak salt, see recipe

1. Put butter into a small bowl. Stir in salt until well mixed. Use at room temperature. Refrigerate covered up to a week.

Smoked Baked Potatoes

Makes 4 servings

4 medium-large russet potatoes

Soaked wood chips

Olive oil

1 teaspoon three pepper steak salt, see recipe

1. Scrub potatoes clean and pierce in several places with the tip of a paring knife. Microwave 2 potatoes at a time on high (100% power), turning once, until tender when pierced with a fork, 10 to 12 minutes. Set aside and repeat to cook the other two potatoes. Let stand at room temperature up to a couple of hours.

2. Shortly before serving, prepare a charcoal grill or preheat a gas grill to medium hot. Add soaked wood chips to the coals or the smoker box on the gas grill.

3. Slice potatoes lengthwise in half. Brush cut side with oil and sprinkle with salt. Place, cut side down on the grill, directly over the heat. Cover grill and cook until heated through and nicely grill marked, 3 to 4 minutes. Remove. Serve hot.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)