Back to the Kitchen: Recipes for a Fathers Day BBQ

BY GWEN KENNEALLY

The gift of having an extraordinary male figure in your life is one I wish on all children. I was a daddy’s girl and so is my daughter. On this day I celebrate all of them. Unlike Mothers Day where we spend hours trying to figure out ways to pamper our moms, the traditional Fathers Day has poor dad slaving over a red-hot grill. Teaching my brothers to grill was a right of passage — kind of like carving the Thanksgiving bird — and I’m sure he would have taught me if I had shown an interest.

My first lesson in BBQ was when I left home and invited about 20 people over and realized that I didn’t have my daddy to grill for me. At one point I tipped the BBQ (I was wearing white) and I think the chicken was black on the outside and raw on the inside. I have since worked with some real master “Q-UERS” and spent a lot of time learning and perfecting the art and technique of grilling.

I love to grill everything from meats to fish and every veggie in between. You can always grill extra and have leftovers for the week. I like to have a well-rounded menu with a lot of variety. Aside from my daughter, the best gift her dad gave me was his family’s “Slick BBQ Sauce.” My friends always request it and use it generously,  so be sure to make plenty. Since my dad was not much of a dessert eater, ice cream and fresh fruit can be a great simple finish. I am so blessed to have a dad that was loving, giving and truly present (well, most of the time if the 49ers weren’t playing!). I know this to be true because  my brothers have become excellent fathers as well.

Sadly, my father passed at the age of 52 and while I miss him terribly I always feel his love and guidance. Enjoy these recipes and embrace all of the amazing men who have touched your life whether he is your biological or stepfather, a close family member or friend.

Slicks BBQ Sauce

3/4 cup white wine vinegar

1/2-cup dark brown sugar

1 Shake Worchester

4 shakes Tabasco

1 clove garlic minced

1-tablespoon black pepper

1-teaspoon celery salt

1 heaping teaspoon chili powder

4 tablespoons French’s mustard

1 cup Heinz ketchup

Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day. Brush over grilled chicken, fish, steak or veggies. Anything you would use a traditional BBQ sauce.

Grilled Sirloin and Vegetable Kebabs

2 boneless beef top sirloin steak, cut 1″ thick

2 tablespoon toasted sesame seeds

1/4 -cup soy sauce

1 shallot, finely chopped

1-tablespoon sesame oil

1/4-cup canola oil

1 tablespoon ginger, finely chopped

1 tablespoons brown sugar

1/4 teaspoon crushed red pepper

2 medium red bell peppers cut in 1″ pieces

1 yellow squash halved lengthwise, sliced crosswise in 3/4″ pieces

1 zucchini, halved lengthwise, sliced crosswise in 3/4″ pieces

In a bowl whisk together sesame seeds, soy sauce, shallot, sesame oil, canola oil, ginger, brown sugar and crushed pepper. Cut steak into 1-1/4″ x 1″ pieces. Alternately thread Beef and vegetables onto eight 12″ metal or wooden skewers (soak wooden skewers in water for 30 minutes prior to using). Brush kabobs with sauce mixture. Place kabobs on grill over medium, ash-covered coals or medium heat on a gas grill. Grill, uncovered, approx. 10 to 12 minutes for medium-rare to medium turning occasionally.

Caribbean Chicken with Avocado Relish

5 pounds chicken

(12 small pieces or 6 large pieces)

3 cloves garlic, minced

Juice of 3 oranges

1 cup peanut oil

1 7-ounce can chipotle peppers in adobo sauce

1-cup cilantro leaves

Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.

Avocado Relish

1 large tomato, diced

2 avocados, peeled, pitted and diced

1 red onion, diced

2 clove garlic, minced

3 scallions, thinly sliced

1 jalapeno seeded and minced

1 lime

1 orange

1/2 bunch cilantro, minced cilantro

Splash red-pepper sauce

Splash Worcestershire sauce

Salt & freshly ground black

Pepper to taste

Put tomato and avocado in medium bowl; squeeze lime and orange juices; add remaining ingredients; mix well and set aside.

Grilled Tuna Steaks with Pineapple Salsa

1/4 cup of olive oil

Juice of one lime

Juice of one lemon

Salt and pepper to taste

4 tuna Steaks, 1/2 to 3/4 inches thick.

Prepare the grill. Mix the oil and lemons, lime, salt and pepper in a small bowl and brush over both sides the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. Remove from grill and serve immediately with a generous amount of salsa.

Pineapple Mango Salsa

1 medium sized pineapple, diced

2 mangos, diced

Juice of 2-3 limes

Juice of 1 lemon

Salt to taste

1/4 cup very finely slivered fresh ginger

1 red onion, cut into thin slivers

1 to 2 small jalapeños, very thinly sliced

1/2 cup coarsely cut cilantro

Gently toss together. Taste for the intensity of flavors. The heat intensifies the longer it stands. Let stand for 20 minutes to one hour for the flavors to gel. If you want to get a head start, cut the fruit the night before and place in zip locks.

Cedar Planked Salmon

1 – 2 1/2 to 3lb salmon filet rinsed and patted dry

5 cloves garlic

3-tablespoon olive oil

Rosemary sprig, chopped

Thyme sprig, chopped

1-teaspoon cayenne pepper

Salt and pepper to taste

1 18″ cedar plank, soaked in water 2 hours

Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don’t open for 15 minutes. Check for doneness in middle of fillet…pink and flaky. Serve immediately.

Elizabeth’s Black Bean & Red Papaya Salad

3 tablespoons fresh limejuice

1 tablespoon minced fresh ginger

1-teaspoon honey

4 tablespoons olive oil

1-teaspoon salt

1/4-teaspoon fresh ground pepper

2 cups canned black beans, drained and rinsed

2 medium red papayas, peeled, seeded, and cut into 1/2 inch cubes

1/2 small red onion, thinly sliced, crosswise

1/2 cup loosely packed mint leaves, coarsely chopped

Combine limejuice, ginger, and honey in a small bowl. Whisk in olive oil and season with salt and pepper. Set vinaigrette aside. Combine black beans, papaya, and red onion in a large bowl and toss together. Pour vinaigrette over and toss again. Cover with plastic wrap and refrigerate for 30 minutes. Add mint, toss again, and serve.

Asian Grilled Pork Tenderloin

4 pound pork tenderloin

2/3-cup soy sauce

1/2 cup honey

1/2 cup limejuice

2tablespoons olive oil

3 garlic cloves, chopped

1 inch ginger, peeled and chopped

1/2 teaspoon ground black pepper

½ teaspoon red pepper flakes

In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloin in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.

Fire Pepper Slaw

3 cups green cabbage, shredded

3 cups purple cabbage, shredded

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1yellow pepper, thinly sliced

3 celery stalks, thinly sliced

1 red onion, thinly sliced

2 carrots, shredded

1/2-cup canola oil

1 1/2 teaspoon celery salt

1-teaspoon black pepper

2-tablespoon sugar

3 tablespoons cider vinegar

1 tablespoon mustard powder

Toss vegetables in a large serving bowl. In a small bowl whisk together remaining ingredients. Toss with vegetables. Cover with plastic and let stand in the refrigerator a few hours or over night to blend flavors.

Corn  on the Cob with Chili Lime Sauce

8 ears corn-on-the-cob

1/2-cup butter, softened

1-tablespoon honey

2 tablespoons fresh limejuice

1/2-teaspoon chili powder

In a small mixing bowl, cream the butter with the honey, limejuice and chili powder. Leftovers may be refrigerated, tightly covered with plastic wrap, for up to 2 weeks. Peel one side of cornhusk away from cob without removing completely and loosen remaining husk. Do not remove silk. Brush butter mixture over kernels and smooth back husk to original shape. Twist open end to close. Prepare grill. Place corn directly onto coals. Cover grill with lid or foil tent. Cook two to three minutes. Test. If not done, turn and roast another two minutes. The outside husk will be charred. To serve, strip off husks and silk.