Father's Day With the Guru of Good Life

Tonight you'll get a phone call -- it's your sister. The usual chitchat ensues and then the question: "So, what's the plan for Sunday?"

You're quiet for moment, then quickly ask, "What's Sunday?"

"It's Father's Day, of course," she replies. "Isn't the summer just flying by?"

You start breathing rapidly, but play it cool and respond, "Of course, of course -- do you want to have everyone at your place this year?" Now you'll be off the hook.

"That's the plan," she says and instructs you to tell your brother -- and that you're on duty for the main course.

You're a bit frazzled because Father's Day has somehow snuck up on you, but you don't let it show as you say good-bye. You hang up the phone and realize you don't even have a gift for dear old dad.

Don't panic: here's how to handle it.

We all know food can speak volumes. So why not honor the occasion with a home cooked meal your dad's sure to enjoy?

Put some thought into it -- it's Father's Day, right? Let's focus on the man of the house and start with some nice steaks and burgers or maybe swordfish.

A great meal and gift in one package could begin with a box of Kansas City prime aged rib-eye steaks.

You can have them sent ahead to party central and then concoct a memorable marinade to bring along, so everything is barbecue-ready when you arrive on Sunday.

Here's my recipe, which is simple, flavorful and needs less than a half hour of marinating time. And its versatility lends it to anything from steaks and burgers to fish, crab and shrimp -- one will be sure to please even the pickiest of padres.

Orange Marmalade Marinade
Serves: 6

1 12-ounce jar orange marmalade (English, if possible)
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
4 10-ounce rib-eye steaks OR 6 8-ounce sirloin steaks OR 12 4-ounce burgers OR 3 lbs. flank steak
Salt and freshly ground black pepper

1. In a large bowl, whisk together all of the ingredients, except the meat and salt and pepper. Set aside 1 cup of the marinade, add meat to the remaining and toss gently to coat well. Cover and refrigerate for 30 minutes (or up to overnight).

2. In a small saucepan, boil the reserved marinade for 5 minutes, or until thickened to a glaze consistency.

3. Heat grill: When it's too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Remove meat from marinade and season both sides with salt and pepper. Grill until rare to medium-rare, about 4 minutes on each side. Let rest for five minutes.

4. To serve, brush the reserved marinade over meat; if using steaks, cut against the grain into thin slices. Serve warm.

Now that you have a bold main course, why not throw together a bold summer salad to go with it? I always love a great salad to complement my grilled meat or fish.