Shaking things up for Father’s Day with the Today Show dads!

Al Roker’s Dry-Rubbed Lamb Ribs with Asparagus

https://www.today.com/recipes/al-roker-s-mediterranean-dry-rubbed-lamb-ribs-asparagus-t184403

This morning, June 17, 2020, Al Roker demonstrated on the Today Show how he makes lamb ribs in place of beef or pork ribs. He then adds a Mediterranean inspired rub to punch up the flavor! I’m sure there are dads all over the world that would enjoy this one!

Ingredients

LAMB RIBS

• 2 racks lamb spareribs (about 2 pounds each)
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon ground oregano
• 2 teaspoon ground sesame seeds (use a spice grinder or mortar and pestle)
• 2 teaspoon crushed red pepper flakes
• 2 teaspoon lemon zest
• 1½ teaspoon onion powder
• 1½ teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin
• 1 teaspoon cinnamon

ASPARAGUS

• 1 bunch large asparagus, thick ends trimmed
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1/4 cup fresh mint, chopped (measured before chopping)
• 1 lemon, for squeezing

Instructions

For the lamb ribs:

1. Preheat the grill or oven to 250°F.
2. Pat ribs dry and let sit at room temp while making the rub.
3. Combine all spices and sprinkle evenly over ribs. Let sit at room temperature for at least an hour.
4. Place the ribs on the grill over indirect heat or place them on a sheet pan in the preheated oven.
5. Cook the ribs for 3 hours, flipping them every 30 minutes.
6. Let ribs sit 10 minutes before slicing. Serve warm.

For the asparagus:

1. Drizzle the asparagus with olive oil and season with salt, pepper, and red pepper flakes.
2. Grill over direct heat for about 6 minutes, flipping twice.
3. Garnish with freshly chopped mint and a squeeze of lemon.

Carson Daly wears many hats including Today Show Pop Start correspondent, host of NBC’s The Voice and he is also a dad!

Today Show dads: Daly’s Off-the-Cob Mexican Street Corn

https://www.today.com/recipes/carson-daly-s-cobb-street-corn-recipe-t184395

Carson Daly ( Today Show dad )wears many hats including Today Show Pop Start correspondent, host of NBC’s The Voice and he is also a dad! Carson demonstrated his take on Mexican street corn as a side dish option for your Father’s Day festivities!

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup Mexican crema
• 1/3 cup finely chopped cilantro, stems, and leaves (measure before chopping)
• 1 large lime, zested and juiced
• 1 clove garlic, crushed
• 3/4 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 (29-ounce) can whole corn kernels, drained and dried
• 3/4 cup crumbled cotija cheese

Instructions

1. In a small bowl, combine mayonnaise, crema, cilantro, lime juice, garlic, and spices. Mix well to combine.
2. Preheat a cast-iron pan over medium heat until hot but not smoking. Add about 2 tablespoons of vegetable oil once hot. Add drained corn and stir occasionally until browned in spots. Remove from heat and let cool for 10 minutes.
3. Add cream-spice mixture to the cooled corn and gently stir to combine. Taste for seasoning, adding salt and pepper as necessary. Garnish with cotija cheese and lime zest. Serve warm or at room temperature.

Finally, Carson’s son Jackson added a yummy, delicious and gooey dessert option that dads are sure to love!

Today Show dads: Daly’s Skillet S’mores Dip

https://www.today.com/food/al-carson-serve-ribs-corn-cocktails-father-s-day-t184417

Finally, Carson’s son Jackson added a yummy, delicious and gooey dessert option that dads are sure to love!

Ingredients

• Peanut butter cups
• Graham crackers and chocolate sandwich cookies, for dipping
• Marshmallows

Instructions

1. Preheat the oven to 450°F.
2. In a cast-iron skillet, arrange the peanut butter cups in an even layer. Top the cups with an even layer of marshmallows.
3. Place the skillet in the oven and bake the dip for 8-10 minutes until the marshmallows are golden and toasted.
4. Remove the dip from the oven and serve immediately with graham crackers and chocolate sandwich cookies for dipping.