This light and refreshing dessert is the perfect balance of sweet and tart. Instead of firing up the grill, you can cook the pineapple in an oiled grill pan over medium-high heat.

Grilled Pineapple with Mango Whipped Cream and Lime-Butter Sauce

YIELD:
6 servings

INGREDIENTS:

Grilled Pineapple
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons unsalted butter
1 tablespoon light rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds

Lime-Butter Sauce
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
7 tablespoons fresh lime juice

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Here is the main course from Rudi’s “Father’s Day” menu. Enjoy!

Lobster Macaroni

YIELD:
6 to 8 servings

INGREDIENTS:

Cream Sauce:
12 tablespoons (1 1/2 sticks) salted butter
1/4 pound white or sweet onion, very finely minced
5 cups heavy cream
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper

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Here is the second course from Rudi’s “Father’s Day” menu. Enjoy!

Chilled Red Pepper Soup with Roasted Red Bell Peppers

YIELD:
8 Servings

INGREDIENTS:

9 large red bell peppers, divided
2 tablespoons extra-virgin olive oil
1 large onion, chopped
6 medium garlic cloves, minced
1 cup dry white wine
4 cups low-sodium store-bought chicken broth or stock, or homemade
1 (28-ounce) can whole tomatoes, drained, seeded, and chopped
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco hot pepper sauce
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper
Fresh thyme sprigs, for garnish

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Over the next few days we’ll be featuring one dish a day from Rudi Sodamin’s “Father’s Day” menu so you can make a delicious four-course meal for dad this Sunday. Enjoy!

The Father’s Day menu celebrates the joyful dynamics of coming together in a different context. The meal pairs some sophisticated ingredients, like lobster, with a homey presentation–in a macaroni-and-cheese bake. You’ll also find the caramelized goodness of grilled pineapple paired up with the tropical flavors of mango whipped cream and a lime-butter sauce.

Because I was putting this menu together in honor of fathers, I also had some fun playing with the cliched notions of “guy food.” I incorporated ingredients that would probably be at the top of the list of ingredients that are popular among dads of all ages. Tabasco and Worcestershire sauce flavor the soup and give it some extra kick. The onion sauce in the Lobster Macaroni and Cheese gives a no-fuss, familiar feel to this upscale take on a favorite dish. This is a fun menu that is packed with delicious flavor. — Rudi Sodamin

Salade Niçoise

Traditionally, this salad also includes slices of steamed potato, which makes it filling enough for a luncheon. I’ve left them out here so it can be enjoyed as a light salad appetizer.

YIELD:
8 Servings

INGREDIENTS:

Lemon Parsley Dressing
Grated zest and juice of 1 large lemon
¼ teaspoon salt
2 teaspoons Dijon mustard
2/3 cup grapeseed or sunflower oil
Freshly ground black pepper
2 teaspoons minced fresh flat-leaf parsley

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These dishes for Mother’s Day are designed around the idea of total beauty. Naturally, I think all dishes should be as pleasing to the eye as to the palate, but I selected recipes and presentations that are particularly lovely to behold, because the special women in our lives invariably notice and appreciate the little beautiful extras: a single rose on the tray upon which breakfast is being served, the hand-draw “World’s Best Mom” sign lovingly made as a placemat and the tangle of flowers (and some weeds) picked by little hands with the greatest of care.

BEERY SALAD WITH GREENS, RADICCHIO AND VINAIGRETTE

Berries and balsamic vinegar make perfect sense in a salad since it’s a classic dessert combination. For best results, try use good-quality balsamic vinegar.

YIELD:
four to six servings

INGREDIENTS:
5 medium strawberries, hulled
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon minced shallot
¼ cup extra-virgin olive oil
Sea salt and fresh ground black pepper
4 cups baby spinach leaves
1 bunch arugula
½ head radicchio, leaves separated
Pinch of salt
2 cups mixed fresh berries (such as strawberries, raspberries, blueberries, blackberries, and pitted cherries)
½ cup sliced almonds, toasted

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Enjoy another one of Rudi’s Recipes for Valentine’s Day.

SWEETHEART SUGAR COOKIES

To decorate these cookies, sprinkle them with confectioners’ sugar or drizzle them with chocolate sauce.

YIELD:
Two to three dozen

INGREDIENTS:
14 tablespoons (1 ¾ sticks) unsalted butter, at room temperature
½ cup granulated sugar
1 large egg
2 drops vanilla extract
2 drops fresh lemon juice
2 ½ cups all-purpose flour
Pinch of salt
2 tablespoons confectioners’ sugar

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I love Valentine’s Day because I always equate food with love. There are no better way to nourish the heart and spirit of a couple than by cooking together, or eating a meal to stimulate the senses while holding hands across the table, gazing into each others’ eyes over a flickering candle. — Master Chef Rudi Sodamin, A Taste of Celebration

This elegant spin-off of spicy tuna maki – a standby at Japanese sushi restaurants everywhere – substitutes curry for wasabi and arrives brimming with love from the chef. – Rudi Sodamin

‘HEART’ OF TUNA TARTARE WITH CURRY MAYONNAISE AND PINK RADISH

YIELD:
Four appetizer portions or 10 canapes

INGREDIENTS:

Tuna Tartare
4 ounces sushi quality tuna
1 tablespoon finely minced radish
1 tablespoon finely minced celery
1 teaspoon finely minced scallion or chive
Salt and freshly ground black pepper

Curry Mayonnaise
2 teaspoons curry powder
2 teaspoons mango chutney (any large mango chunks minced)
1/2 teaspoon ground saffron, preferably Spanish (optional)
1 tablespoon crème fraîche
1 1/2 tablespoons prepared mayonnaise
Salt and freshly ground black pepper
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This light-as-a-cloud mousse is a delicious complement to the rest of your Super Bowl treats.

Light Lemon Mousse

Yield:
10 servings

Ingredients:
2 tablespoons unflavored gelatin
3 to 4 lemons
5 large eggs, separated
1 1/3 cups sugar
2 cups heavy cream
Pinch cream of tartar
6 to 8 ounces raspberries or strawberries, stemmed
Mint sprigs, for garnish

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