web analytics

Tag Archive | "Father’s Day"

Celebrate Dad with grilling and golf


FATH-Celebrate-Dad2

Family Features

This year for Father’s Day, skip the tacky tie and give dad something he truly wants – quality time with the kids who gave him such an honorable title. Plan an intimate family gathering with all his favorite foods and a few special touches that reflect his other passions in life, such as golf.

Let dad savor some grilled goodness (and a healthy dose of antioxidants) with colorful fruit and veggie kabobs. Healthy, hydrating watermelon is the star ingredient of these colorful skewers, which also include marinated chunks of pork.

Add a low-calorie, fat-free side by serving watermelon balls in a fun golf ball-shaped vessel carved from a watermelon rind.

For more recipes and carving ideas using versatile watermelon, visit www.watermelon.org.

Pork and Watermelon Kabobs

Pork and Watermelon Kabobs

Pork and Watermelon Kabobs

Servings: 8

6 tablespoons brown sugar

6 tablespoons soy sauce

6 tablespoons diced red onion

3 garlic cloves, minced

3 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon ground thyme

Pepper to taste

1 pound boned, lean pork chop, cut into 1-inch cubes (approximately 38-40 pieces)

32 cubes watermelon (1 inch each), plus extra for garnish if desired

16-24 zucchini rounds (1/2 inch)

16 pineapple chunks, fresh or canned (1 inch each)

24 yellow or orange peppers chunks (1 inch each, approximately 3-4 peppers total)

Cooking spray

Sesame seeds for garnish

Combine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme and pepper in mixing bowl. Pour into resealable bag and add pork pieces. Seal bag, mix thoroughly and refrigerate for at least 1 hour, turning bag periodically.

Remove pork from bag and reserve marinade. Thread 5 pork pieces, 4 watermelon cubes, 2-3 zucchini rounds, 2 pineapple chunks and 3 peppers on each of 8 skewers, alternating the order.

Spray cooking surface on heated grill and place kebobs on grill. Grill for 12-15 minutes, or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon.

Golf Ball Serving Bowl

Wash watermelon under cool running water and pat dry.

On cutting board, place watermelon on side and cut off 1/4-inch to 1/2-inch from stem end, being careful not to cut too deep into white part of rind. This will provide sturdy base.

Using paring knife, cut a 3- to 4-inch round circle in top of watermelon.

Use melon baller to make shallow round divots into rind of watermelon to mimic dimples in golf ball. Next, use kitchen knife to peel thin layers of rind off to expose white underneath, being careful not to cut too deep or red flesh will be exposed. Try to get as much of green rind off so it will resemble a white golf ball.

Hollow out watermelon with spoon or scoop. Place on tray and add watermelon balls to serve.

Posted in Father's Day, Featured, RecipesComments Off

Dote on Dad with a backyard brunch


Cedar Plank Grilled Egg in Toast

Cedar Plank Grilled Egg in Toast

Family Features

Brunch isn’t just for mom. This Father’s Day, make eggs, toast and bacon on the grill for a breakfast that’s sure to spoil the man of the house.

Not sure how to make eggs on the grill? It’s easy! Crack an egg into a cut-out hole in toast set on a cedar plank, then sprinkle with a little cheddar and an Applewood rub for smoky grilled flavor.

“To complete the meal on dad’s favorite outdoor tool, cook the bacon in a shallow disposable foil pan next to the eggs,” said Chef Kevan Vetter of the McCormick Kitchens. “Once the bacon is almost done, I love to brush it with a honey-cinnamon mixture, then grill it directly on the grates for a few minutes to add a candied crisp.”

For more grilling recipes and tips visit www.grillmates.com, and check out McCormick Grill Mates on Facebook.

Cedar Plank Grilled Egg in Toast

Makes 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

2 cedar planks (about 12×6 inches each)

4 slices bread, such as brioche or challah (3/4-inch thick slices)

7 eggs, divided

2 tablespoons milk

2 tablespoons plus 1/2 teaspoon McCormick Grill Mates Applewood Rub, divided

1/2 cup grated smoked Cheddar cheese

Soak cedar planks in water for at least 4 hours or overnight. Drain and pat dry.

Remove centers of each slice of bread with 3-inch round cookie cutter. Beat 3 eggs with milk and 2 tablespoons of the Applewood Rub in medium bowl until well blended.

Lightly oil 1 side of each of planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of holes. Sprinkle eggs with remaining 1/2 teaspoon Applewood Rub. Cover grill.

Grill 10 minutes. Sprinkle eggs with cheese and additional Applewood Rub, if desired. Grill, covered, 10 minutes longer.

Candied Grilled Bacon

Makes 6 servings

Prep Time: 5

Cook Time: 15

6 slices thick-cut applewood bacon

3 tablespoons honey

2 teaspoons McCormick Ground Cinnamon

Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 10 to 12 minutes or until bacon edges begin to curl. Remove pan from grill. Drain drippings.

Microwave honey and cinnamon in small microwavable bowl on high 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Place bacon directly on grill over low heat. Grill 2 to 3 minutes per side or until crisp.

Posted in Father's Day, RecipesComments Off

Help Dad perfect his grill skills this season


FATH-Perfect-grill-skills(StatePoint) The seasoned griller commands an arsenal of experience and recipes, all having been painstakingly passed through the generations and perfected over time and temperature. The origin of these tasty traditions usually can be found in family, and the one often deserving the credit is dear old Dad.

Southern grilling guru Fred Thompson, author of the new book “Williams-Sonoma Grill Master” a collection of back-to-basics tips and recipes, recalls the influence of his father as early as nine years old. “Every Saturday night my father grilled rib-eye steaks. I wanted to keep up with daddy so I hung out at the grill,” he says. “I was fascinated with what my father could do.”

This Father’s Day and BBQ season, try honoring the Old Man with delicious tradition.  So light that fire!

Take a page out of Thompson’s book and learn the secrets to grilling the perfect steak:

• Buy good meat: Grass-fed and grass-finished beef tastes better and has a bolder flavor that holds up particularly well against the lick of the grill’s flames.

• Simple seasoning: Sprinkle steak liberally on both sides with salt and pepper when you take it out of the refrigerator. Brush steaks on both sides with a little olive oil (not extra virgin). This facilitates the heat transfer, so you can get an evenly browned crust and a delicious steak house flavor.

• Timing is important: There’s nothing worse than a rubbery, tasteless overcooked steak. Professionals use touch to gauge doneness, and so can you. Touch your index finger to your cheek. When the meat feels this way, the steak is rare. Touch the tip of your nose. That firmness equates to medium. Your forehead is well done. “But please don’t go there,” says Thompson.

• Let it rest: If you cut into a piece of beef as soon as it comes off the grill, you will lose precious juices. Give the proteins in the steak the opportunity to unwind a little bit from the heat they have just experienced. Let most steaks rest at least five to 10 minutes to give the juices time to redistribute evenly throughout the meat.

• Goes great with: Skip the steak sauce. A pat of plain or compound butter is the perfect finish.

Even experienced grillers need new tips, tools and tricks to perfect their steaks, ribs and dry rub techniques. Consider gifting dad a successful grilling season with “Grill Master.” Grill tips, BBQ recipes and information about the book can be found at www.WeldonOwen.com.

“There’s a mystique that happens with smoke and flame that you just can’t get any way else, and it’s pretty simple to create,” says Thompson.

 

Posted in Father's DayComments Off

Grill Up a Father’s Day Feast


FATH-Fathers-day-feast

(Family Features) Make Father’s Day special by combining two of Dad’s favorite things – sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two  American favorites – the chicken wing and watermelon.

If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:

Preheat the grill on high.

Make sure the grate is well oiled to prevent sticking.

Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.

Use tongs to turn the chicken instead of a fork, which may tear the meat.

Keep the grill covered as much as possible for quicker, more even cooking.

Have a spray bottle filled with water handy in case of a flare up.

Once you remove the chicken from the grill, allow it to “rest” for five minutes so it will retain its juices when cut.

Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.

Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.

Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.

 

Chipotle Maple Citrus Watermelon Wings

Watermelon Glaze:
2 cups watermelon puree

Juice from 3 fresh lemons
1 tablespoon lemon zest
1/2 cup maple syrup (can use light version)
1/2 teaspoon cinnamon
1/2 teaspoon ground chipotle pepper, or to taste
Chicken:

Chicken wings or drumettes
2 cups pineapple juice
1/2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic

 

To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

Posted in Father's Day, RecipesComments Off

TREAT DAD LIKE ROYALTY


King Tenderloin with Red Velvet Demi Glace

Give him a Father’s Day feast fit for a king

Family Features
This Father’s Day, give Dad the royal treatment by creating a feast that combines his two favorite things — the grill and steak.
Whether you serve the King Tenderloin with Red Velvet Demi Glace, the Duke of Sirloin with Pub Rub, the Count Strip Loin with Parmesan Crusted Crown, or the Barron of Ribeye with Royal Forest Butter, His Majesty will savor every mouthwatering bite. And when you follow these grilling tips and cook his steaks to perfection, he may very well proclaim you Master of the Grill.
For a free “Great Gathering Guide and Cookbook” from Omaha Steaks, filled with more mouthwatering ways to enjoy great steaks, burgers and gourmet foods, call 1-800-228-9055 or visit www.OmahaSteaks.com.

King Tenderloin with Red Velvet Demi Glace
Serves 4
4     Omaha Steaks Filet Mignon
2     tablespoons olive oil
1     teaspoon sea salt
1/2     teaspoon black pepper,  freshly ground
Red Velvet Demi Glace
1. Preheat grill on high.
2. Blot steaks dry with a clean paper towel.
3. Brush steaks with olive oil and season with salt and pepper.
4. Grill steaks to desired doneness while searing the outside.
5. Ladle a small amount of Red Velvet Demi Glace onto the serving plate.
6. Place the steak on the Demi Glace then ladle a thin ribbon of additional Demi Glace over the steak.

Red Velvet Demi Glace
1/2     teaspoon olive oil
2     tablespoons shallots, minced
1/2    teaspoon garlic, minced
1     cup Cabernet Sauvignon
1     tablespoon aged balsamic vinegar
1     cup Demi Glace (can be found in most grocery and specialty  food stores)
1. Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent.
2. Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3.
3. Add Demi Glace to pan and bring to a simmer for 5 minutes or until sauce has slightly thickened.

Duke of Sirloin with Pub Rub

Duke of Sirloin with Pub Rub
Serves 4
4     Omaha Steaks Sirloin Steaks
2     tablespoons olive oil
2     tablespoons fresh garlic, minced
1     tablespoon kosher salt
1     teaspoon black pepper, coarsely ground
1. Preheat grill on high.
2. Blot steaks dry using a clean paper towel.
3. In a small mixing bowl, combine oil, garlic, salt and pepper.
4. Generously rub steaks with mixture on all sides.
5. Grill steaks to desired doneness while searing the outside.

Barron of Ribeye with Royal Forest Butter
Serves 4
4     Omaha Steaks Ribeye Steaks
2     tablespoons olive oil
1     teaspoon sea salt
1/2     teaspoon black pepper, freshly ground
1     recipe Royal Forest Butter
1. Preheat grill on high.
2. Blot steaks dry with a clean paper towel.
3. Brush steaks with olive oil and season with salt and pepper.
4. Grill steaks to desired doneness while searing the outside.
5. Just before removing the steaks from the grill, place a generous slice of Royal Forest Butter on each steak.
6. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Royal Forest Butter
Makes 1/4 pound (6 to 8 servings)
1     ounce shiitake mushrooms, dried, minced (can be found in produce section of grocery store)
1/4     cup Worcestershire sauce
1/2     cup unsalted butter, softened
1     tablespoon garlic,  freshly minced
Salt, to taste
1/4     teaspoon black pepper, freshly ground
1. In a small mixing bowl, add minced shiitake mushrooms and Worcestershire sauce, mixing well until liquid is all soaked up by dried mushrooms. Add butter, garlic, salt
and pepper to mushroom mixture. Mix well until smooth.
2. Place the butter mixture in the middle of a large piece of plastic wrap. Form into a log and wrap tightly. Store butter in the refrigerator; it will keep for several weeks.
3. To use, unwrap butter and cut into coin shaped slices.

Count Strip Loin with Parmesan Crusted Crown
Serves 4
4     Omaha Steaks Strip Loin Steaks
1/4     cup Dijon mustard
1     teaspoon sea salt
1/2     teaspoon black pepper, freshly ground
1/2     cup aged Parmesan cheese, finely grated
4     teaspoons Italian parsley, chopped
1. Blot steaks dry with a clean paper towel.
2. Coat steaks completely with Dijon mustard, using your hands.
3. Sprinkle both sides of steaks with salt and black pepper.
4. Sprinkle both sides of steaks with 1 tablespoon grated Parmesan cheese and pat down well to ensure it sticks.
5. Sprinkle both sides of steaks with 1/2 teaspoon parsley.
6. Steaks can be grilled, broiled or pan-sautéed in a non-stick pan to desired doneness.
Tip: Steaks may be prepared one day ahead of time and stored in refrigerator until ready to cook.

Top 5 Tips for Perfect Grilling

1. Clean and pre-heat your grill on high.
2. Lightly oil and season food before you put it on the grill. This helps the searing process and prevents sticking.
3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat. Cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product.
5. Place your cooked food on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.

Posted in Featured, RecipesComments Off