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Tag Archive | "Father’s Day"

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.

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