Grill up some of dad’s favorites on Sunday

 

While serving mom breakfast in bed is a popular Mother’s Day treat, there’s nothing to say you shouldn’t give dad a culinary experience on Father’s Day this Sunday.

It’s easy enough to make brats, burgers and hot dogs, but you can challenge yourself by cooking a chicken, steak, ribs or even a pizza on the grill.

Try a hearty steak on the grill, enhanced by a boozy sauce, or a thick sandwich of sliced, grilled meat.

You could also create a complementary side dish by grilling vegetables or potato wedges that have been drizzled with oil and herbs.

And don’t forget to top your meal off with a dessert sure to appease dad’s sweet tooth. Make an ice cream cake, topping dad’s favorite flavor with a hot fudge sauce or try a take on s’mores.

Or you can grill some pound cake and fresh fruit, adding a smoky flavor to both. Top the cake with the fruit and some whipped cream or a scoop of ice cream.

If dad’s not the type to give up control of the grill, make a special side dish or some other culinary treat, such as homemade cookies or a fancy tart. 

Or make your meal a father-child project. Working side-by-side will create an experience dad’s sure to cherish — and in a year or two, maybe he will be willing to turn over the spatula and let you make the meal.

Following are recipes for Father’s Day from www.foodnetwork.com.

 

Grill Basket Breakfast Sandwiches

6 English muffins

8 tablespoons unsalted butter, melted

Kosher salt 

Freshly ground black pepper

12 slices deli ham

6 thin slices cheddar cheese, torn in half

1 tablespoon olive oil

6 large eggs

Split open each English muffin, brush both sides with melted butter and season with 1/2 teaspoon salt and a few grinds of pepper. Place the bottom half of each muffin into a cavity of a six-hamburger grill basket. Top each muffin with one slice deli ham, two slices cheddar, a second slice of deli ham and the top half of the English muffin. Close the grill basket and clasp.

Place a 10-inch cast-iron skillet on one side of a gas grill heated to medium-high or a charcoal grill heated to medium, then add olive oil. Close grill and heat oil one minute, until shimmering. Crack eggs into the skillet and season with 1/2 teaspoon salt and a few grinds of pepper. 

Place grill basket on opposite side of the grill, cover and cook three to four minutes, until bottom of the English muffins is toasted and cheese is just beginning to melt. Flip grill basket and cook three to four minutes more, until cheese is melted, muffins are toasted and egg whites are set but yolks are still runny.

Transfer skillet and grill basket to a wire rack. Remove the top English muffin from each sandwich. Use a spatula to place one egg on top of each sandwich, then replace the English muffin tops. Serve warm, drizzled with hot sauce if using.

 

 

Grilled Shrimp Scampi in a Foil Packet

2 pounds thawed, frozen, peeled and deveined large shrimp, tails removed

6 tablespoons unsalted butter, cut into cubes

2 tablespoons dry white wine

4 cloves garlic, chopped

Zest and juice of 1/2 lemon

1/2 teaspoon red pepper flakes

Kosher salt 

Freshly ground black pepper

1/2 cup fresh parsley leaves, chopped

Pasta, rice or grilled bread for serving

Layer two 18-inch-long pieces of foil on top of each other. Put shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure the packet is sealed. 

Place on a grill heated to high and cook about nine minutes, until shrimp are cooked and sauce is bubbling. Stir in parsley and serve over pasta, rice or grilled bread.

 

 

Strip Steak With Spiced Salt

Flaky sea salt or kosher salt

1 tablespoon coriander seeds

1 tablespoon black peppercorns

2 teaspoons paprika

2 teaspoons red pepper flakes

1 teaspoon dill seeds

1 clove garlic, minced

4 12 to 14-ounce boneless New York strip steaks

Extra-virgin olive oil

1 pound small tomatoes

Spread two tablespoons salt, coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on a foil-lined baking sheet and roast in a 250-degree oven about 30 minutes, until garlic is dry. Let cool. Transfer to a spice grinder and pulse several times. Remove steaks from the refrigerator about one hour before grilling to bring to room temperature. Sprinkle each side with 1/2 teaspoon spiced salt, then cover with plastic wrap and set aside.

Preheat a grill to high. For a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. 

Wipe salt off the steaks and pat dry, then brush lightly with olive oil. Grill over direct heat about two minutes, until marked on the bottom, then rotate 90 degrees and cook two minutes. Flip steaks and repeat, then transfer to the cooler side of the grill and cook five minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.

Grill tomatoes over direct heat five minutes, turning, until marked. Serve with the steaks and the remaining spiced salt.

 

 

Grilled Chicken Skewers

1/2 cup smooth peanut butter

1/4 cup soy sauce 

1/4 cup honey 

1 tablespoon minced ginger 

1 teaspoon crushed red pepper flakes 

1/2 teaspoon hot chili oil 

Juice of 2 limes 

1/4 cup very hot water, plus more if needed

Neutral oil

2 pounds chicken tenders 

1/2 cup minced fresh cilantro 

Barbecue sauce 

Soak 20 to 25 wooden skewers in water for at least 30 minutes.

To make the peanut sauce, put peanut butter in a blender with soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Add a little more hot water if needed to make it very smooth. Transfer sauce to a small dish, cover and set aside.

Brush a medium-high grill with oil. Thread chicken onto skewers and grill two to three minutes on each side, until chicken is done in the middle. Place on a serving platter and sprinkle with cilantro.

Serve skewers with peanut sauce and barbecue sauce for dipping.

 

 

Crispy Grilled Chicken Thighs

1/3 cup mayonnaise

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

Kosher salt

8 skin-on, bone-in chicken thighs

Vegetable oil

1-1/2 cups breadcrumbs

3 large tomatoes, halved crosswise

Freshly ground black pepper

Combine mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add chicken and toss to coat. Cover and refrigerate at least two hours or overnight. 

Preheat grill to medium low, then brush grates with vegetable oil. 

Place breadcrumbs in a shallow dish, then add chicken, turning to thoroughly coat. Grill chicken 20 to 25 minutes per side, turning once, until golden brown and cooked through. 

Brush tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook four minutes per side, until marked. Serve with the chicken.

 

 

Garlicky Grilled Flatbread Strips With Fresh Tomato Sauce

2 ripe tomatoes, chopped

1/4 cup extra-virgin olive oil

1 teaspoon white wine vinegar

Kosher salt 

Freshly ground black pepper

1 pound ball pizza dough

All-purpose flour

2 cloves garlic, finely grated

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

In a medium bowl, stir chopped tomatoes with one tablespoon olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well and let stand to become juicy and soft.

Divide dough into two pieces. Stretch each piece into a 10-by-6-inch rectangle on a lightly floured work surface using your hands or a rolling pin. Transfer to the back of a large baking sheet and reshape the rectangle, if necessary. In a small bowl, mix the remaining oil with grated garlic and lightly brush the top of each piece of dough.

Working with one piece of dough at a time, place dough, oiled-side down, on a grill heated to medium-high for two to three minutes, until dough puffs and the bottom is lightly charred with deep grill marks. Flip dough, brush what is now the top of the pizza with half the oil and sprinkle with half the Parmesan. Grill two minutes, until cheese is melted and pizza is crisp. Transfer to a large cutting board. Repeat with the second dough rectangle.

Cut grilled pizza into 2-inch wide strips, then cut each in half crosswise. Mash the tomato mixture using a potato masher to form a chunky sauce, then stir in basil. Serve flatbread strips with tomato sauce on the side.

 

 

Whiskey Glazed Flat Iron Steaks and Grilled Potatoes

1/2 cup whiskey

1 tablespoon brown sugar

Kosher salt

Freshly ground black 

1/4 cup olive oil

4 cloves garlic, smashed

4 8-ounce flat iron steaks or filet mignon steaks

1-1/2 pounds Yukon gold potatoes

2 tablespoons chopped fresh chives

1 teaspoon white wine vinegar

Preheat a grill on medium-high heat. 

Whisk together whiskey, brown sugar, 1-1/2 teaspoons salt and one teaspoon pepper until sugar and salt are dissolved. Stir in two tablespoons oil and garlic. Add steaks, turn a few times to coat and let stand at room temperature for 20 minutes. 

Quarter each potato lengthwise to form wedges and put in a medium pot. Add enough cold water to cover by one-inch, then add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce heat to medium and simmer about 15 minutes, until tender. Drain well. Toss potatoes with one tablespoon olive oil. 

Remove steaks from marinade and pat dry with paper towels. Pour marinade into a small pot and bring to a boil, then boil two to three minutes, until slightly reduced, making sure sugar does not burn. 

Grill steaks over medium-high heat for three to four minutes per side, until the internal temperature on an instant-read thermometer is 130 degrees, brushing with boiled marinade several times during the last few minutes of grilling. 

If using filet mignon, increase the time to eight to 10 minutes per side. 

Add potatoes to the grill and grill five minutes, turning to heat all sides, until well-marked and crispy. Transfer potato wedges to a bowl and toss with remaining oil, chives, vinegar and salt and pepper to taste.

Transfer meat to a large plate to rest for five to 10 minutes. 

Remove garlic cloves from remaining glaze and serve drizzled over the steaks with the potatoes on the side.

 

 

Grilled Potato Salad With Bacon Vinaigrette

1/2 pound bacon

1 tablespoon whole-grain mustard 

1 tablespoon light brown sugar 

1 teaspoon sherry vinegar 

1/2 lemon 

Freshly ground black pepper 

For potatoes:

1 pound mini Yukon gold potatoes, halved

5 scallions 

2 tablespoons extra-virgin olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 tablespoons roughly chopped flat leaf parsley

Flaky sea salt 

Put bacon in a large nonstick skillet over medium heat and cook, turning occasionally, 10 to 12 minutes. Transfer bacon to a paper towel-lined plate and transfer bacon fat to a small mixing bowl. Add mustard, sugar and vinegar to the warm fat and squeeze in the juice of half a lemon. Whisk to combine and season with black pepper. Set aside in a warm place.

Place potatoes in an even layer in a microwave-safe baking dish. Pour in 1/4 cup water and cover tightly with plastic wrap. Steam potatoes in the microwave on high power about three minutes, until just slightly tender. Remove potatoes and discard any remaining water.

Place potatoes in a large mixing bowl with whole scallions. Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat in oil.

Place potatoes on a grill heated to medium, cut-side down. Grill seven minutes per side, until tender and caramelized. Place scallions on the coolest area of the grill and cook one to two minutes per side, watching them closely to prevent charring. Remove the scallions and set aside. Remove potatoes from the grill and place in a large mixing bowl.

Cut grilled scallions into 1-inch pieces and place in the bowl with potatoes. Crumble cooked bacon over the top, add parsley and some sea salt and drizzle generously with warm bacon dressing, then toss to coat.

 

 

Muffuletta Tortellini Salad

Kosher salt

8 ounces refrigerated cheese tortellini

1 pint grape tomatoes, quartered

1 cup giardiniera vegetables, drained and chopped

6 ounces marinated artichoke hearts, drained and chopped 

1/2 cup pimento-stuffed green olives, chopped

1/4 cup extra-virgin olive oil

1-1/2 tablespoons red wine vinegar

8 ounces fresh mozzarella-and-pepperoni rolls

Freshly ground black pepper

1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. Drain and transfer to a large bowl. 

Add tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl. 

Thinly slice mozzarella roll. Set half aside. Quarter the remaining half and toss with tortellini and vegetables. 

Season pasta with additional salt and pepper. Toss with parsley, reserving about a teaspoon for garnish. Transfer to a flat plate, surround with reserved cheese slices and top with parsley. Serve at room temperature.