Bourbon Ribeye & Coconut Curry Salmon: Check Out Black Celebrity Chef Patrick’s Father’s Day Recipes

Coconut Curry Salmon

INGREDIENTS
2-pound skinless salmon fillet, 
1 small onion, peeled and chopped, 
2 cloves garlic, peeled and minced, 
pinch scotch bonnet pepper, 
1-1/2 cups coconut milk, 
water, 
pinch of seafood seasoning, 
4 oz diced red bell pepper, 
4 oz green bell pepper, 
1 tablespoon curry powder, 
1 tablespoon oil, 
salt and pepper to taste

Directions
Preheat saute pan, then add curry to burn for 20 seconds. Aad seasoning that you already pre-cut. Saute for 1 minute. Add coconut milk and water allow to cook for 2 minutes under medium fire. Then put your salmon inside and then allow it to cook for about 4 to 5 minutes. Do not overcook salmon.

Bourbon Ribeye Steak & Spinach Mashed Potato

Ingredients

1 cup water
, 2/3 cup bourbon whiskey
, 1/2 cup soy sauce, 
1/4 cup packed brown sugar, 
3 tablespoons Worcestershire sauce, 
2 tablespoons lemon juice, 
4 (6 ounce) beef rib-eye steaks

Directions
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Spinach Mashed Potato
Ingredients
4 pounds potatoes, peeled and quartered, 
1 cup (8 ounces) sour cream
, 1/2 cup butter
, 2 teaspoon sugar, 
1 teaspoon salt, 
1/2 teaspoon pepper, 
1/4 to 1/2 teaspoon dill weed
, 1 package (10 ounces) frozen chopped spinach, thawed and drained, 
1/3 cup shredded cheddar cheese

Directions
Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach.
Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

Garlic Honey Roasted Asparagus

Ingredients
1 1/2pounds, fresh asparagus spears, 
2 – 3 cloves garlic, thinly sliced, 
2 – 3 tablespoons olive oil, 
2 tablespoons of honey, 
1/4 teaspoon salt, 
1/4teaspoon ground black pepper

Directions
Preheat oven to 450 degrees for asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and honey and sprinkle with salt and pepper. Toss to coat. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.

Bread Pudding With Vanilla Rum Sauce

Ingredients
1/4 cup raisins, 
1 tablespoons bourbon, 
1 1/4 cups 2% reduced-fat milk, 
1/2 cup sugar, 
1 tablespoon vanilla extract, 
1/2 teaspoon ground cinnamon, 
1 teaspoon ground nutmeg, dash of salt, 
3 large eggs lightly beaten, 
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces), 
cooking spray

Rum Sauce:
1/2 cup sugar, 
1/4 cup light-colored corn syrup
, 1/4 cup butter, 
1/4 cup bourbon

Directions
Preheat oven to 350º F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving.