For me growing up Father’s Day dinner was always about my Dad firing up the charcoal grilling and cooking a great steak with a side of garlic butter pan fried shrimp. Tasty memories from my childhood.


Asparagus Slaw

8-12 plump spears fresh asparagus

1 small red onion, thinly sliced

1 green onion, finely chopped

1 stalk celery thinly sliced on the bias

1 radish, thinly sliced into rounds then julienned

2 tbsp (30 mL) chopped fresh parsley

3 tbsp (45 mL) olive oil

1 tbsp (15 mL) cider vinegar

Salt and freshly ground black pepper to taste

Veal Steaks

4 x 6 oz (170 g) center cut veal tenderloin filet steaks. About 1 ½-2 inches (4-5 cm) thick

2 tsp (10 mL) olive oil

4 tbsp (60 mL) steak spice. I used my Ted Reader BBQ Bone Dust Steak spice, but any steak spice will do

Garlic Butter Pan Fried Shrimp

3 tbsp (45 mL) butter

2 tbsp (30 mL) olive oil

12 pieces jumbo shrimp (16/20 count), peeled and deveined

6 cloves garlic minced

½ cup (125 mL) finely diced sweet onion

Splash of craft beer

½ cup (125 mL) chopped fresh parsley

Salt and freshly ground black pepper to taste


½ cup (125 mL) crumbled blue cheese


Cut the tips off the asparagus spears and thinly slice the tips into 3-4 strips, place in a bowl. Using a vegetable peeler shave the asparagus spears/stalks into thin slices and add to bowl. Add the red onion, green onion, celery, radish, and parsley. Drizzle with a few tablespoons of olive oil and cider vinegar. Season to taste with salt and freshly ground black pepper and gently mix. Cover and refrigerate.