To start, a snack, Mango Salsa with some store bought lime tortilla chips.

Mango Salsa


  • 2 Mangoes, Diced
  • 1 1/2 Cup Canned Black Beans Drained & Rinsed
  • 1/4 cup Red Sweet Pepper Diced
  • 2 Green Onion Chopped
  • 1/2 Jalapeno Chili Pepper, Seeded & Minced
  • 2 Tablespoons Cilantro Minced
  • 1 Lime, Fresh Squeezed
  • Kosher Salt to Taste

In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, green onions, jalapeno chili, cilantro, and lime juice. Season with Kosher salt.




For the early appetizer 2 racks of Mango Ribs for everyone to share.


Simple Mango Ribs 


  • 1 Full Rack Pork or Beef Ribs
  • 4 cloves Chopped Garlic
  • 5 Tablespoons Dried Thyme
  • 5 Tablespoons Granulated Garlic
  • 1 Can Goya Mango Nectar
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1/4 cup Honey
  • 1/2 cup Brown Sugar
  • Coarse salt (kosher or sea)
  • Pepper
  • BBQ Sauce – I use Jack Daniel’s brand, any honey BBQ will do.

The first thing you want to do is make sure you have a nice full roll of aluminum foil. But before we get to that point we need to marinate these things. Lay out your ribs on a large platter (baking dish usually does the trick.) Generously season both sides with dried thyme, granulated garlic, salt, and pepper. Once seasoned smear brown sugar on both sides. Place the ribs in a large container or in a large sealable bag. Refrigerate for 1 hour. After your quick chill, combine chopped garlic, honey, sesame oil, soy sauce, and Goya Mango Nectar. Pour mixture overtop of the ribs. Refrigerate overnight.

Ok here is where the foil comes in. Layout foil so that you will have enough to fold over the ribs, needs to be 3-4 sheets thick. You will be sealing the ribs in a aluminum package. Once you have your foil laid out place the ribs on top reserving marinade. Bring up and pinch the edges of the foil, pour remaining marinade on top of the ribs. Now be sure your package is sealed tightly, wrap a couple more layers of foil to be sure there will be no leaking. It helps if you fold over and pinch the edges all the way around.

Place your package on to a baking pan to assure that there is no dripping. Bake in the oven at 325 for 2 – 2 1/2 hours. During that time your ribs are steaming in that package.

To finish, carefully remove your ribs from the package. They are cooked at this point, but there is one more step. Brush the ribs with BBQ sauce and place on a med-high grill. Cook for about 10-15 minutes turning once, brushing BBQ sauce generously. Be sure not to move them that much, you will notice that the ribs want to come off the bone. Remove glazed ribs from the grill, cut into sections and serve.

Let me just warn you, probably should make more then one rack because they will disappear FAST!




The Side Dish for the Mango Rib appetizer. 


serves 4


  • 1 lb. Bag Frozen Yellow & White Corn
  • 1 Garlic Clove Sliced Thin
  • 2 Tablespoons Brown Sugar
  • 1 1/2 Tablespoons Kosher Salt
  • 1/4 Cup Half & Half
  • 2 Tablespoons Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • Fresh Ground Black Pepper

Rinse frozen corn under cold water in a colendar to thaw. After rinsing be sure to thourghly dry corn kernels by pressing with paper towel. In med hot pan add olive oil and 1 tablespoon of butter. Quickly saute garlic in hot oil, add corn, salt, and brown on med high heat, stirring occasionally (if it starts to pop turn down a bit.) Once browned add another tablespoon of butter, half and half, and brown sugar. Stir for 1 minute on medium heat melting butter and sugar. Reduce heat to low, simmer uncovered 20 min. Add a few turns of fresh ground black pepper, Serve hot.




DINNER TIME! We will be using STEAKNIGHT’s Staple Marinade for some unbelievable 1 3/4 inch cut bone in ribeyes. (The big boys)


Marinade is enough to make 4 large steaks

Dry Ingredients:

Some Marinade Ingredients

  • 1/4 Cup Garlic Powder
  • 1/4 Cup Dried Thyme
  • 1/4 Cup Salt
  • 3 Tablespoons Pepper
  • 3 Tablespoons Red Pepper Flakes
  • 3/4 Cup Brown Sugar

Combine garlic powder, thyme, salt, pepper, and red pepper flakes. Sprinkle mixture over both sides of the steaks, press coating into the meat. Once the steaks are seasoned, generously smear and press brown sugar on all sides. Place steaks in a sealable container or large individual ziplock bags. (works best) Refrigerate for one hour.  

Wet Ingredients:

Remove steaks from the refrigerator. Combine and whisk together all ingredients. Evenly pour mixture into ziplock bags, over each steak so that they are covered by the liquid. Once marinade is added seal bags and put back into Refrigerator overnight.

Two hours before cooking remove from refrigerator so that steaks reach room temperature. 


Dinner Sides will be a combination of  two tasty dishes. 


serves 8




Sauce for artichokes:

  • 1 cup  Balsamic vinegar,
  • 1/4 cup of soy sauce,
  • garlic powder to taste
  • 1 Tablespoon chopped ginger 
  • 8 Tablespoons of sugar

If you want to make it a low calorie side dish, replace sugar with  sweet n low (4 packets) . 

Clean the artichokes by cutting off the pinch parts. (tips of each leaf) A good tip is to use a scissor for the outside leaves. then steam the artichokes until tender. Try not to have any water touching the artichokes. Mix all the ingredients together. Cut artichokes in half. Marinate the artichokes in half of the sauce mixture. Save the rest for when you barbeque them. Marinate a minimum of 2 hours in refrigerator , the longer the better.

Now the women’s job is done, time for you guys to start up the barbeque. All you are doing now is making the artichokes warm and a little crispy on the outside.
Enjoy it with the main course. I tried it for my guests, they loved it so much that they talked about it for weeks begging me for the recipe.



Blue Cheese Vidalia Onions


  • 2 Large Vidalia Onions
  • 1 Tablespoon Of Butter
  • 1 Cup Of Crumbled Blue Cheese
  • 4 Ounces Of Cream Cheese, Cut Up
  • 2 Teaspoons Of Worcestershire Sauce
  • 1/2 Teaspoon Of Black Pepper
  • 1/2 Teaspoon Of Dried Dill

Fold a 36 X 18 inch piece of heavy foil in half to make an 18 inch square. Place the onion slices in the center of the foil. Dot with butter. Bring up the opposite edges of the foil and seal with a double fold. Fold the remaining edges together to completly enclose the onions, leaving space for steam to build. 

Cook foil packet on grill over medium heat , cover, and cook for 25 to 30 minutes until onions are just tender. 

Meanwhile, in a large bowl combine the blue cheese, cream cheese, worcestershire sauce, pepper, and dill. Use a slotted spoon to add grilled onions to the cheese mixture. Toss to coat.






THE BEER! Can’t forget about the Beer for tomorrow. Fathers Day comes once a year guys, go out and get yourself something tasty!

Aventinus (That’s what I’m Talkin’ About)


Please allow me the privilege to introduce to you one of the greatest beers I have ever had the honor of tasting. Ladies and gentleman I give you the Aventinus wheat doppelbock. A STEAKNIGHT regular since day one.

If you enjoy “good beer” this one will make it to the top of your list. All it takes is one taste and you will be hooked. Pour your Aventinus into a chilled glass and right away you get a great wheat smell, not burnt and to sweet like many american wheat beers.

Take your first sip, the flavor is perfect, probably as good as it gets for this type of beer. Right away you will taste the hints of chocolate and other dark fruits. The hops are not totally gone either, the taste has sort of bite to it. There is some bitterness in the beginning, but then it fades into a malt sweetness. To my recollection, Aventinus is one of the smoothest tasting beers that I have ever tasted. You can taste that the Schneider-Weisse company put a lot of time into brewing this masterpiece. It’s pretty amazing product and quite exceptional. The carbonation is also well done, and has the perfect consistency. This beer didn’t receive a 99 rating for nothing. 

Be careful, they go down quite easy and have the ability to catch up on you very easy. It’s a nice strong beer at 8.2% alcohol by volume, and about as German a beer as a beer can get. 3 of these bad boys is enough for the entire night . That’s why Aventinus earned its nickname “the party starter.” Did I hear a little snicker when I said  ”3 beers?”  Ok hot shot the test is yours, take down 3,  just 3 of these and post about the way you feel right afterwards. If you can see your keyboard that is. Oh, I may have forgotten to mention that these beers only come in 16.9oz bottles. 


DAMN! That’s a lot of good food! Hope you tried at least one of these. Leave a comment and let us know if you did.