BY GWEN KENNEALLY
The gift of having an extraordinary male figure in your life is so important and one I wish for all children. I was a daddy’s girl and so is my daughter. On this day I celebrate all dads, grandpas and dad-like figures. Unlike Mother’s Day where we spent hours trying to figure out ways to pamper our moms, the traditional Father’s Day has poor dad slaving over the grill. Teaching my brothers to grill was a rite 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 “Master Q-uers” and learned the art and technique of grilling.
This time of year I get many requests for recipes that people have had at my house for all of the grilling events! 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.” I love it with ribs, but it works well with anything! My friends always request it and use it generously so be sure to make plenty. You can always add grilled veggies, corn and a big green salad for larger gatherings. And since my dad was not much of a dessert eater, we always found that ice cream and fresh fruit can be a great simple finish.
I was 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 of the excellent fathers my brothers have become. 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.
Recipes serve 4-6.
Grilled Artichokes
2 lemons
4 large artichokes, (3-3 1/2 pounds total)
1-tablespoon olive oil
Salt and pepper to taste
To prepare artichokes: Fill a stockpot with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown.
When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
Meanwhile, preheat grill to medium. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges. Serve warm, at room temperature or chilled.
Saint Louis Ribs
3 tablespoons kosher salt
1 tablespoon dry mustard
1-tablespoon paprika
1/2-teaspoon cayenne pepper
1-teaspoon garlic powder
1-teaspoon celery salt
1/2 teaspoon freshly ground black pepper
8 pounds St. Louis-style spareribs (4 racks)
1 1/2 cups slick sauce (recipe follows)
Preheat oven to 350. Combine first 7 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets. Bake ribs until very tender but not falling apart, about 3 hours. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.
DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
TO GRILL: Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce. Serves 8-10.
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 for.
Korean Style Marinated London Broil
3 pound London Broil (or Sirloin)
2 tablespoon toasted sesame seeds
1-cup soy sauce
3 shallots, finely chopped
3 tablespoons sesame oil
3 tablespoon ginger, finely chopped
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper
In a shallow baking dish whisk together all of the above ingredients (except the meat) mix well. Place meat in the baking dish coating well on both sides. Let marinade overnight (at least 4 hours) Grill over medium heat for approximately 10 minutes per side for rare. Add about five minutes per side for medium rare and on up. To serve, cut steak diagonally into thin slices and transfer to a platter.
Ginger Soy Salmon
2- 6 ounce salmon steaks
Juice and zest of 3 tangerines or Clementine’s. (My daughter Emma calls them Ferry tangerines). If not in season, oranges will do.
1/4-cup brown sugar
1-cup soy sauce
1-tablespoon ginger
1/4 to 1/2 teaspoon crushed red pepper
In a bowl, mix all but the salmon. I like to marinade the fish for about one hour. Grill over med-low heat for about 7 minutes per side.
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.
Grilled Coho Salmon with Fennel, Leeks & Chanterelles
2 (6 to 7-ounce) Coho salmon fillets
2 tablespoons butter
5 to 6 sliced chanterelle mushrooms
1/2 cup sliced fennel
1/2 cup sliced leeks
1/2 cup white wine
1/2-cup chicken stock
1-cup heavy cream
Pinch of salt
Pinch of pepper
2 tablespoons vegetable oil
Sauté the chanterelles, fennel, and leeks in butter until soft and lightly browned. Add the chicken stock and cream. Reduce for 3 to 4 minutes. The sauce should be of medium thickness and have a rich ivory color. Season with the salt and pepper. Oil and grill the salmon to desired doneness. Remove to a serving plate. Spoon the sauce over the fish, and serve.
Spicy Noodles
You can double or triple this recipe to fed a crowd. You can add cooked chicken or shrimp to make it an entrée. You can also use soba noodles that are from buckwheat so it is ok for people with wheat allergies.
1 pound dry pasta- spaghetti or angel hair
1-cup smooth peanut butter
3 tbsp. sugar
1/2-cup soy sauce
1 tsp. chili pepper flakes
3 tbsp. toasted sesame oil
3 Tbsp. minced garlic
3 tablespoons peanut oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts
Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter)
Whisk the rest of ingredients until blended. Mix in the pasta. Let stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.
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.
Wasabi Coleslaw
2 cups thinly sliced red cabbage
1/4-cup mayonnaise
3-teaspoon wasabi paste
2 tablespoons rice vinegar
Mix together cabbage, wassail, mayonnaise, and vinegar in medium bowl. Chill for 2 hours or overnight.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. CLICK HERE to Learn from Gwen through her instructional videos featured on EHow. Check out her websites www.Backtothekitchen.net and http://magpieminipie.vpweb.com. Her Sweet and Savory Cookbook is available through AMAZON .
About Karen Young
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