Fire Up The Grill For Father's Day
Father's Day is a special time for family gatherings – and what better place to gather on a summer day that around the grill.
Today's recipes are designed with Dad in mind. Take your pick from mixed grill to beef tenderloin, then add a salad, corn on the cob, and a summer fruit crisp for dessert.
The recipes include: Mixed Grill, Spice Rubbed Beef Tenderloin, Honey Ginger Grilled Salmon, Honey Spice Cornish Hens, Summer Fruit Crisp.
1/2 c. orange marmalade, 2 T. lemon juice, 1 T. fresh rosemary, chopped, 3/4 tsp. salt, 6 cooked bratwurst, 3-1/2 lb. chicken, quartered, tomato wedges for garnish
In small bowl, mix orange marmalade, lemon juice, rosemary and salt. Cut a few slashes in each bratwurst to prevent them from bursting while cooking. Place chicken quarters on grill over medium heat; cook until golden on both sides, about 10 minutes. Then to avoid charring, stand chicken pieces upright, leaning one against the other. Rearrange pieces from time to time and cook until fork tender and juices run clear when pierced with knife, about 25 minutes longer. During last 10 minutes of cooking, place bratwurst on same grill. Brush chicken quarters and bratwurst frequently with orange marmalade mixture. Garnish with tomato wedges to serve. Makes six main dish servings.
1 T. fennel seeds, crushed, 2 tsp. salt, 1/2 tsp. ginger, 1/2 tsp. crushed red pepper, 2 lb. beef tenderloin
On waxed paper combine fennel seeds, salt, ginger, and crushed red pepper. With hands, rub spice mixture onto beef tenderloin. At this point, spice-rubbed beef tenderloin can be place in a plastic bag and refrigerated for several hours or overnight before grilling. Place beef in covered grill over medium heat. Cook beef, covered, turning occasionally, 30 to 40 minutes for medium rare or until of desired doneness. Temperature on meat thermometer should be 135 degrees (internal temperature will go up to 140 degrees upon standing). Remove beef tenderloin to cutting board. Slice beef thinly to serve. Makes 10 main dish servings.
1 tsp. ginger, 1/4 c. honey, 1 tsp. garlic powder, 1 scallion, sliced, 1/3 c. soy sauce, 1-1/2 lb. salmon fillet, 1/3 c. orange juice
In large self closing plastic bag combine first six ingredients; mix well. Place salmon in bag and seal. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for more flavor. Turn bag occasionally. Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade; reserve the marinade. Grill 12 to 15 minutes per inch of thickness or until fish flakes easily with fork. Brush with reserved marinade during cooking. Discard leftover marinade. Serves four.
Note: four boneless skinless chicken breasts may be substituted for the salmon.
(2) 1-1/2 lb. Cornish hens, 2 tsp. Chinese five spice mix, 1-1/4 tsp. salt, 2 T. honey
Remove giblets and necks from hens; refrigerate to use in soup another day. With kitchen shears, cut each hen in half. Rinse hens with running cold water; drain well. In cup mix five spice powder and salt. Rub on hen halves. Place hens on grill over medium heat; cook 30 minutes, turning occasionally until juices run clear when thickest part is pierced with a knife. Brush hens with honey; grill two to three minutes longer until hens are golden. Makes four main dish servings.
5 c. blueberries, blackberries, peaches or nectarines, 1 tsp. cinnamon, 1/4 to 1/2 c. sugar, 2 T. cornstarch
topping: 1/2 c. rolled oats, 1/2 c. flour, 1/2 c. brown sugar, 1/2 c. white sugar, 1/2 c. nuts, chopped, 4 to 5 T. butter, melted
Preheat oven to 350 degrees. Gently wash fruit; if using peaches and nectarines, peel and cut into bite sized pieces. Add cinnamon, sugar and cornstarch. Mix and place in baking dish that has been sprayed with cooking spray.
Topping: Combine rolled oats, flour, sugars, cinnamon, nuts and butter. Sprinkle the topping over fruit. Bake for 30 to 40 minutes until fruit is bubbling and the top is golden brown. Serves 6 to 8.