Families come together for Real Men Cook events

CHICAGO (WLS) -- On Father's Day 2017, thousands are expected to attend Real Men Cook celebrations across the Chicago area. Visitors can sample delicious food from men helping uplift the community. Individual celebrations are hosted by organizations committed to the Real Men Charities, Inc. mission, to build healthy families and communities. In addition to fun family activities and great food and music, Real Men Cook's Father's Day Celebration will continue its tradition of serving healthy food and promoting nutrition. So, in addition to barbecue ribs, chicken, pies, cakes and other tasty tidbits, there will be salads, raw foods, grilled and roasted vegetables, fruits and baked fish and chicken. Co-Founder of Real Men Cook, Yvette Moyo, and one of the chefs, Julian Valentine, got the grill going for Father's Day live on ABC 7.

Event: Real Men Cook

Date: Father's Day - June 18, 2017
BBF Family Services -North Lawndale - Douglas Park Fieldhouse, 1401 S. Sacramento - Chicago, IL - 11AM - 2PM - The event is free to the public, but registration at http://bit.ly/RealMenCook_NL is encouraged.

Dan Ryan Woods - Southside - Hosted by Keith Martin, Sr. - Organization: D.A.D.D.Y (Developing A Dedicated Driven Youth) 3-6 p.m.

Dolton Park District's Early Learning Center - 729 Engle Street Dolton, -Hosted by Fathers and Blessings - 11 a.m. - 7 p.m. - Dolton, Illinois - South Suburbs

Hales Franciscan High School- 4930 S Cottage Grove Ave - Bronzeville - 3PM - 6PM. Get the Super Ticket at www.realmencook.com and children under 18 with an adult come free.

Trinity United Church of Christ- 1276 W 20th Ave - Gary, IN -Hosted by Rev. John Jackson - 3 - 7 p.m.

There will also be many private gatherings throughout the city and suburbs.

Link: www.realmencook.com

Name of Dish: Fish Tacos with lime cilantro dressing

Skillet=Grilled Fish Tacos
1 pound fillet of haddock, cod or grouper (or other)
to 1 inch thick Kosher salt to taste
Cayenne pepper to taste
Grapeseed or other neutral oil

Tortillas (I like Whole Foods' soft corn torillas)
Lime wedges for serving
Set a cast iron skillet on a grill

Close the grill...set it to high and let it heat up to 550 degrees or 600 degrees.
If the fillet of fish is long, cut in half so it will fit in your skillet
Season the fish generously with salt on both sides
Season with cayenne according to your heat tolerance
Gather tools for the grill: a reliable potholder, a spatula, a clean platter for the cooked fish, the grapeseed oil, the tortillas, and a plate to put them on.
Lift the lid of the grill.
Pour a tablespoon or so of grapeseed oil into the hot skillet - enough to coat the bottom in a thin layer.
Use the potholder to bring the skillet closer to you.
Carefully, lower the fish into the skillet. If you are slow and controlled, the oil won't splatter.
Close the lid.
Set a time for 3 minutes.

Check the fish by prodding it with a spatula. - It should flake fairly easily. If it doesn't, close the lid and cook for 1 minute more.
Remove the fish with a spatula, using the potholder as needed and transfer it to a platter.
Turn off the grill.
Throw the tortillas on the grill, leaving it open.
Check after 20 minutes.

Name of dish: Cilantro-Lime Crema

1 cup (heaping) cilantro
About one ounce (2 tablespoons) fresh lime juice - plus more to taste
1 cup sour cream
1 teaspoon sugar
teaspoon kosher salt - plus more to taste in the bowl of a food processor

Pulse the cilantro with the lime juice until fine.
Add the sour cream, sugar and salt and puree until smooth.
Taste, adjusting seasoning with more salt or lime juice.
Alternatively, mince the cilantro by hand, then add the remaining ingredients and whisk until smooth
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