This post is sponsored by Michelob ULTRA but the content and opinions expressed here are my own. My Father’s Day memories are my own and they reflect my dad’s love of life and yes, beer.
Father’s Day for those of us that have lost our fathers always makes for a bit of a bittersweet holiday. In the early years after the loss it’s a harsh reminder of who is no longer there but as time goes by the memories start to bring more smiles than tears. My Dad has been gone for a quarter of my life so my memories are now the more tempered, happy kind. I am one of four children and the only girl and yes, I was a daddy’s girl.
Please join with me as I share some Father’s Day memories and celebrate the first man in my life. He loved his kids, he loved Philadelphia, he loved a good party. He also really enjoyed a beer like Michelob ULTRA now and then.
My Dad Loved His Children
My father traveled a lot as part of his job and consequently he was not home much – maybe every other weekend. Despite this light presence in our lives we knew that he loved us. My baby brother was born in the mid ’60ies so our childhood was in a time without the immediacy of today. Long distance phone calls were expensive.
He rarely showed his emotions, being a “tough guy.” A man of his generation, he was taught to be stoic and not let his feelings show. But he could be an old softy – as he walked me down the aisle he had tears in his eyes.
He Loved Philadelphia
He grew up in Philadelphia and the family lived there for most of my adolescence. We moved to the Jersey shore when the city went through some changes. Still, his heart never left and after my mother died he moved back. By this time my brothers and I were all married and settled. He was never happy living in a suburban environment but he did what was best for his family.
He lived in the heart of South Philly so he could enjoy South Street and his beloved Mummers (if you don’t know I can’t explain them. It’s a Philadelphia thing. mummers.com) Yes. That is my father dressed as a potted plant. And yes, he is holding a beer. Which leads me to…
My Father Enjoyed a Beer
Is there anything more Philadelphia than a soft pretzel and a beer? One of my favorite memories is waiting for the pretzel man to come around with his cart. I don’t think that happens any more – but a man used to walk around the neighborhoods with a little cart selling soft pretzels. When dad was home he’d always buy us some to share.
I made homemade soft pretzels for first time last week. It was a lot of fun and making them brought back a lot of memories for me.
Dad would enjoy his pretzel with a beer like Michelob ULTRA. Did you know it only has 95 calories and 2.6 carbs? If he was going to have a party he always made sure that he had beer on hand for his guests. A good tasting beer is always welcome, don’t you agree?
He knew how to enjoy life. He taught me to love Broadway, black and white movies and he nourished my love of reading. I miss him still, but now remember the good times.
Thanks Dad.
Cooking with Michelob ULTRA
Do you cook with beer? I do, quite regularly – so did my Dad. I can’t drink beer due to my medications – and I’ll tell you every now and then I really miss a nice cold brew. The one thing I can go is add it to some of my recipes. I use it most frequently when making risotto but there are other ways to make use of beer’s unique flavor like in the easy scallop recipe below.
Scallops in Beer Tempura
Serves 2
10 scallops
salt and pepper
1/2 cup all purpose flour
1 TBS corn starch
1/2 tsp salt
1/4 cup beer like Michelob ULTRA
Canola Oil for frying
Tartar Sauce
1/4 cup mayonnaise
2 TBS relish
Heat oil in large, heavy bottomed pot until it reaches 350°
While the oil is heating add the flour, cornstarch and salt to a bowl, Stir to combine.
Add the beer and stir until well mixed.
Make sure the scallops are very dry and then sprinkle with salt and pepper.
Drop the scallops into the tempura batter to coat. Lift out and let drain.
Drop the scallops into the hot oil and let cook for 4 minutes.
Remove from oil and let drain on a wire rack.
Serve with tartar sauce – mix mayonnaise and relish together.
My Dad Would Have Loved the Scallops in Beer Tempura
My Dad really enjoyed seafood – he worked for a while in a seafood shop after he “retired” from his real job. (He was not really a man who could sit and do nothing.) When he was home he liked nothing more than an easy, simple meal. Fried food does not have to be heavy and greasy – just make sure you have the oil at the right temperature and don’t crowd the pot. The scallops cook quickly and the tempura batter is light thanks to the carbonation in the beer. You can change out the tartar sauce for cocktail sauce or even a soy sauce based dip.
They would go very well with an ice cold Michelob ULTRA – that’s for sure! Or if you want you can always have grilled scallops. Either way, they taste good with a beer.
Father’s Day Memories
Father’s Day is on 6/17 and I’m sure you are all getting ready to celebrate. Should your Dad, like mine not be here, remember the happy times. If your dad would appreciate it, raise a Michelob ULTRA in toast. I would if I could so I’ll just stick to eating a soft pretzel in his honor.
I’ll let the hubby drink to him and to his Dad who has also passed. He enjoys a cold one now and then. Sitting on the deck and watching the river go by is the perfect setting to drink a Michelob ULTRA after a long day working on the farm.
I’m sure your #ULTRADAD works hard too whether it be on the farm or in the office. If he likes a tasty Michelob ULTRA when he relaxes you can find great gifts for him in the beer gear shop. Be sure to check it out.
Looking for a great gift? Get all of the beer gear you need for Father’s Day
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PrintScallops in Beer Tempura
- Prep Time: 30 mins
- Cook Time: 4 mins
- Total Time: 34 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: fusion
Ingredients
- 10 scallops
- salt and pepper
- 1/2 cup all purpose flour
- 1 TBS corn starch
- 1/2 tsp salt
- 1/4 cup beer like Michelob ULTRA
- Canola Oil for frying
- Tartar Sauce
- 1/4 cup mayonnaise
- 2 TBS relish
Instructions
- Heat oil in large, heavy bottomed pot until it reaches 350°
- While the oil is heating add the flour, cornstarch and salt to a bowl, Stir to combine.
- Add the beer and stir until well mixed.
- Make sure the scallops are very dry and then sprinkle with salt and pepper.
- Drop the scallops into the tempura batter to coat. Lift out and let drain.
- Drop the scallops into the hot oil and let cook for 4 minutes.
- Remove from oil and let drain on a wire rack.
- Serve with tartar sauce – mix mayonnaise and relish together
