We all have someone who inspires us. Rhythm City Casino Chef Christine Jordan uses her first blog post to reminice about her dad, some favorite Father’s Day memories, and how he encouraged her to become a chef.
Father’s Day is almost here and I am so glad that my first time to blog will allow me to honor my own father, Wayne Swanson. My dad passed away over seven years ago at the age of 65 and I miss him every day, but he left us all with some of the best memories of our lives, and Father’s Day is one of them!
My favorite picture in the whole world is one of my dad grilling on Father’s Day. My dad was the one who always got everyone together and organized family reunions (he called them “Pow-wows”) and special occasions. On Father’s Day, the whole family gathered together and Dad would grill his famous “Beer Burgers” — he poured Budweiser® over them! (And they were good, too!) We would eat, laugh and have the best time.
My dad was a big man – over 6’6” tall and when I was little, I thought he was a giant. He never missed any of my sporting events and I could always hear him in the crowd cheering me on. He was hardworking too, working over 30 years with the street department for the City ofDavenport.
I love to create new dishes and cook. And I love to feed people! My dad always encouraged me and he always loved my kitchen experiments – even the bad ones! In fact, it just may have been my dad who is responsible for my becoming a chef. My first memory of him is of feeding the ducks on Credit Island…hmm, it is always about food!
Check out our Father’s Day menu at Rhythm City Casino’s Hit Parade Buffet, and then try to cook some of your favorite items at home!
Teriyaki Grilled Chicken Breasts
- 4 boneless, skinless chicken breast halves
- 1/2 cup crushed pineapple
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon. prepared yellow mustard
- 2 tablespoons water
- 1 garlic clove – minced
- 1/4 teaspoon ginger
Mix all the ingredients together except the chicken. In a shallow glass baking dish, place the chicken breasts; pour the marinade mixture over the chicken. Cover with plastic wrap, then refrigerate for 6 to 8 hours.
Remove the chicken breasts from the marinade and discard the marinade.
Prepare a charcoal or gas grill for use.
Grill the chicken breasts over medium hot coals for 40 to 50 minutes, turning over about half way through the grilling time. The chicken breasts are done when they are tender, evenly browned and juices run clear.
Prepare a second batch of marinade to serve over the chicken or to serve on the side.
Combine all the marinade ingredients. Cook the mixture over medium heat until well blended and heated through.
*Photo taken from www.familyoven.com