Father’s Day, falling as it does on a temperate mid-June Sunday, is the perfect time to get out the grill. No matter who is handling the chimney starter, these five recipes for a grill-centric meal will make for a delicious and special Father’s Day celebration.
Five Grill Favorites for Father’s Day
Dad will absolutely love these delicious yet healthy Grilled Turkey Burgers from Bon Appetit. Made with cheddar and smoky aioli (a kind of homemade garlicky mayonnaise), these burgers don’t skimp on flavor, seasoned with cumin, coriander and smoked paprika (I recommend the incredibly flavorful Spanish paprika from Penzeys).
Is your dad more of a rib guy? Father’s Day is a special occasion, after all. Recently I picked up some country-style ribs to try as an alternative to our bone-in barbecue favorites slathered with sauce.
In its recipe for Barbecued Country-Style Ribs, Cook’s Country has some excellent tips on how to keep the cooking even between the white and dark meat.
“We brined the ribs so that the white meat would stay juicy and pounded the ribs to an even ¾-inch thickness to “break down” the fattier dark meat,” writes the Cook’s Country test kitchen. “As for flavor, a double layer of barbecue spice and sauce and a quick smoke on the grill turned these ribs into something to sing about.”
Whatever meat you put over the coals, combine it with Charros, or smoky Tex-Mex beans. Steve Raichlen has a recipe for these “soulful, spicy pinto beans” seasoned with onion, bay and cloves, finished with bacon, jalapenos and fresh cilantro.
“Don’t be surprised by the soupy consistency of the beans,” Raichlen writes. “Charros are always served with lots of flavorful broth.”
Spring has been slow to come to our part of the country, so we’re still in asparagus mode. Luckily, it’s a one of my favorite things to grill and an early summer favorite.
For Father’s Day I might dress them up with this Gourmet recipe for Grilled Pancetta-Wrapped Asparagus by Gina Marie Miraglia Eriquez.
For a decadent and special finish to your Father’s Day celebration, try grilling peaches.
The first time I ever attempted the recipe below to make caramel, I meant to drizzle it over ripe, juicy grilled peaches, a finishing touch to a dinner party with friends.
I followed the New York Times recipe for Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce almost to the letter, though in my nervousness about the temperature, I pulled the caramel before it got really brown.
I didn’t make that mistake the second time. When it got really, well, caramelized, this syrup was easily the best “candy topping” I’ve ever made. Heck, for a simpler dessert, ditch the grilled peaches and just make this caramel. Spoon it on store bought ice cream and it’ll be the best dessert dad’s had all year.
One final note: If dad loves to grill, one of my favorite cookbooks for cooking on the fire is Weber’s excellent “Way to Grill” (Sunset Books, 2009). It’s full of big color photographs, step-by-step illustrated demonstrations and practical advice. At about $17 on Amazon, it’s a Father’s Day gift that begs to be paired with some grilling tools and/or a homemade meal from you.
Happy Father’s Day to all the Dads and Dad stand-ins who make all the difference in our lives!
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