The two traditions make an ideal combination - firing up the grill and celebrating Father's Day.
Summer ushers in the grilling season, time to hit the deck and pull the cover off the grill - unless you are a fan of all-weather grilling or live in a climate that is grilling-friendly all year long.This summer there are a couple of new books on grilling from seasoned cookbook authors - the duo of Chris Schlesinger and John Willoughby, and Steven Raichlen.
In addition to the cookbooks, the National Cattlemen's Beef Association has other suggestions for a Father's Day cookout.
I recently did some testing, eating and entertaining from the books, and the results were great. If you are looking for gift ideas this Father's Day, these books would fill the bill.
Schlesinger and Willoughby are the authors of "License To Grill" (Morrow, $27.50).
This is the follow-up book to their award-winner, "The Thrill of the Grill." They have written three other cookbooks and are featured columnists in The New York Times.
The book starts with an introduction to the grill andanswers to commonly asked questions about grilling. Then recipes - some simple, others a little more difficult.
While the authors maintain that technique, quality of ingredients and flavor are important, what they really want to know is, after you have cooked something from this book, "Was it fun?"
They believe that "the heart of this whole cooking endeavor is good fellowship. No matter how good the food, it doesn't really qualify as a great meal if nobody else is there - having fun is key."
"License To Grill" ranges from soups to "Beverages of Choice - Alcoholic and Not" to enjoy while you are grilling.
The recipes we sampled included Hoisin Chicken Breast with Grilled Peppers and Onions and Grilled Spicy New Potato Salad.
The sauce for the chicken is Hoisin sauce zipped up with ginger root, garlic, lime juice, basil and red pepper flakes. It's easy to make, has a complex energetic flavor and would jazz up any cooked meat or poultry.
The potato salad is an innovative change-of-pace from most potato salads. Partially cooked new potatoes are cut into chunks, brushed with olive oil and grilled, then tossed with the dressing.
- RAICHLEN'S BOOK, "The Barbecue Bible" (Workman, hardback $27.95, paperback $18.95) is also newly out on the shelves. Raichlen is a cooking school teacher and has written 10 cookbooks, including the award-winning "Miami Spice."
The idea for this cookbook came after he moved from Boston to Miami, where grills go year-round.
Sparked by the region's cultural diversity, Raichlen wanted to travel the barbecue trail further and learn what other countries were cooking over an open flame.
His publishers were so enthralled with the idea that they encouraged Raichlen to broaden the scope of the book from 12 countries to include the world.
"Easy for them to do!" Raichlen commented. "They wouldn't have to worry about jet lags, visas, complex travel arrangements, vaccinations that turned my arms into pincushions and gastrointestinal perils that would challenge the limits of my culinary curiosity."
After he signed the contract, panic set in as he realized he would have to visit more than 25 countries in three years. Raichlen met the challenge, with more than 500 recipes to show for his travels.
He has done a good job of selecting recipes that are as authentic as possible yet appeal to and are doable by the home cook. Whenever he has departed from a traditional recipe, he offers a description of how it is made in its native land.
In addition to international recipes, the book offers barbecue basics and picks for the best barbecue joints.
Grilled Corn with Shadon Beni Butter was really delicious. With Trinidadian roots, shadon beni (literally "false cilantro") flavors butter that is used to coat the corn while grilling it.
Shadon beni is available in some Hispanic markets in this country under the name of culentro. But Raichlen says regular cilantro can be used with satisfactory results.
Stet's Steak was great. Raichlen explains that it was developed by his friend Stetson Glimes on a camping trip, and "it's a perfect example of how a few commonplace ingredients, when thoughtfully combined, can utterly transform a commonplace dish."
- HERE'S THE BEEF: Beef Steaks with Grilled Ratatouille served with Parmesan Polenta comprise the hearty, good-tasting centerpiece for a Father's Day spread suggested by the National Cattlemen's Beef Association.
Tender beef top loin steaks are grilled alongside skewers of eggplant, onion, squash and bell peppers that have been seasoned with a simple blend of prepared Italian dressing and minced garlic.
The easy polenta, flavored with both Parmesan and mozzarella cheeses, can be prepared a day in advance and refrigerated until grilling time.
To serve, the vegetables are removed from the skewers and tossed with additional dressing as a colorful, savory complement to the beef and polenta.
For the juiciest, most flavorful beef steaks, grill to medium rare or medium doneness over medium, ash-covered coals - these ensure even cooking throughout for a perfect Father's Day feast.
Allow about 50 minutes' total preparation and cooking time.
*****
RECIPES
BEEF STEAKS WITH GRILLED RATATOUILLE
3 boneless beef top loin steaks, cut 1 inch thick (about 8 ounces each)
2 medium Japanese eggplants, cut into 1-inch pieces (see note)
1 medium onion, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch slices
1 medium zucchini, cut into 1-inch slices
1 small red bell pepper, cut into 1-inch pieces
Salt and pepper (optional)
Chopped fresh parsley (optional)
Dressing
1/4 cup prepared fat-free Italian dressing
1 clove garlic, minced
1/4 teaspoon pepper
Prepare Parmesan Polenta (recipe below)
Meanwhile, alternately thread eggplant, onion, yellow squash, zucchini and bell pepper onto four 12-inch metal skewers. In small bowl, whisk together dressing ingredients. Brush lightly on kabobs; reserve remaining dressing.
Place beef steaks and vegetable kabobs on grid over medium coals. Grill 11 to 14 minutes until steaks are medium-rare to medium doneness and vegetables are tender, turning steaks and kabobs occasionally.
Carve steaks crosswise into thick slices. Season with salt and pepper, if desired.
Remove vegetables from skewers to serving bowl. Toss with reserved dressing. Sprinkle with parsley, if desired. Serve steaks with ratatouille and polenta.
(Note: Japanese eggplants are recommended as they have better texture, flavor and skin for this recipe. If they are not available, omit eggplant; change quantity of squash to 2 medium, and of zucchini to 2 medium.)
Makes 6 servings.
PARMESAN POLENTA
2 3/4 cups water
3/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons grated Parmesan cheese
In 1-quart microwave-safe dish, combine water, cornmeal and salt. Cover; microwave at high 10 to 12 minutes, stirring once. Stir in mozzarella cheese; cover and let stand 2 minutes.
Spread cornmeal mixture into lightly oiled 9-inch round pan. Cool slightly. Cover and refrigerate until firm, at least 1 hour or overnight, if desired.
Cut into 6 wedges. Grill over medium coals 12 to 15 minutes or until browned and heated through, turning once. Sprinkle with Parmesan cheese.
Makes 6 servings.
- Nutrition facts per serving: 339 cal., 34 g pro., 20 g carbo., 14 g fat, 637 mg sodium, 78 mg chol.
- Recipe from the National Cattlemen's Beef Association
HOISIN CHICKEN BREASTS
WITH GRILLED PEPPERS AND ONIONS
For the sauce:
1 tablespoon vegetable oil
2 tablespoons minced ginger
1 tablespoon minced garlic
1/3 cup hoisin sauce
1/4 cup fresh lime juice (about 2 limes)
1/2 cup roughly chopped fresh basil
1 teaspoon red pepper flakes
Salt and freshly cracked white (or black) pepper to taste
For the chicken:
4 whole boneless chicken breasts (each 10 to 12 ounces)
Salt and freshly cracked black pepper to taste
2 red bell peppers, halved and seeded
1 large red onion, peeled and sliced into rings about 1-inch thick
1 tablespoon olive oil
Make the sauce: In a small saucepan, heat the oil over medium heat until hot, but not smoking. Add the ginger and garlic and saute, stirring occasionally, for 2 minutes. Add the hoisin sauce and lime juice and simmer for 5 minutes. Remove from the heat, stir in the basil, red pepper flakes, and salt and pepper to taste, and set aside (do not refrigerate).
Sprinkle the chicken breasts with salt and pepper to taste and place on the grill, skin side down, over a medium-hot fire. Cook for 8 to 10 minutes, at which point the skin should be crispy. Turn the breasts over and cook for another 5 to 6 minutes.
To check for doneness: Cut into the thickest part of one of the breasts and check to be sure that there is no pink color and the flesh is consistently opaque.
Meanwhile, rub the bell pepper halves and onion rings with the olive oil, sprinkle with salt and pepper to taste, and place on the grill. Cook for 2 to 3 minutes per side; you want them to have color and to be fairly firm. Remove from the grill and, as soon as they are cool enough to handle, dice them large.
Place the chicken breasts on a platter, arrange the diced peppers and onions around the breasts, drizzle the sauce over everything and serve.
Makes 4 servings.
- Reprinted with permission from "License To Grill" by Chris Schlesinger and John Willoughby (Morrow)
GRILLED SPICY NEW POTATO SALAD
16 new potatoes about the size of golf balls
1/4 cup olive oil
Salt and freshly cracked black pepper to taste
1/3 cup extra virgin olive oil
1/4 cup mustard seeds, toasted if you want (you may want to use less)
1/4 cup roughly chopped fresh parsley
1 tablespoon minced garlic
2 tablespoons fresh lemon juice (about 1/2 lemon)
6 to 16 dashes Tabasco sauce, depending on your taste for heat
In a large saucepan, bring 2 quarts of salted water to a rapid boil over high heat. Toss in your potatoes and cook for about 15 minutes, or until the potatoes can be pierced with a fork but still offer considerable resistance - you want them to be firm but not crunchy. Drain, run under cold water, and drain again.
Halve the potatoes and thread them onto skewers, with the cut sides all facing the same way. Rub them lightly with the olive oil, sprinkle with salt and pepper to taste, and place them on the grill over a medium-hot fire. Cook for 3 to 5 minutes, or until golden brown.
Slide the potatoes off the skewers into a medium bowl and add all the remaining ingredients. Season to taste and toss well. This dish can be served warm or cold; it will keep, covered and refrigerated, for 3 to 4 days.
Makes 4 servings.
- Reprinted with permission from "License To Grill" by Chris Schlesinger and John Willoughby (Morrow)
GRILLED CORN WITH SHADON BENI BUTTER
8 ears of corn (the larger and older, the better)
8 tablespoons (1 stick) salted butter, at room temperature
3 tablespoons finely chopped fresh culentro or cilantro
2 scallions, both white and green parts, trimmed and minced
1 clove garlic, minced
Freshly ground black pepper, to taste
Preheat the grill to high.
Shuck the corn and set aside while you prepare the shadon beni butter.
Place the butter, culentro, scallions, garlic, and pepper in a food processor and puree until smooth. Alternatively, if the herbs and garlic are minced really finely, you can stir them right into the butter. Transfer to a bowl.
When ready to cook, oil the grill grate. Arrange the corn on the hot grate and grill, turning with tongs, until nicely browned all over, basting with shadon beni butter, 8 to 12 minutes. Remove from the grill and brush once more with shadon beni butter. Serve immediately.
Makes 8 servings.
- Reprinted with permission from "The Barbecue Bible" by Steven Raichlen (Workman)
STET'S STEAK
4 sirloin beef steaks (10 to 12 ounces each), cut 1/2-inch thick
1/4 cup dry mustard, such as Colman's
1/4 cup Worcestershire sauce
Juice of 1 large, juicy lime
Coarse (kosher or sea) salt and freshly ground white pepper, to taste
Place the steaks on a platter and sprinkle with half the dry mustard. Pat the steaks with the flat part of a fork to spread the mustard evenly over and into the meat. Sprinkle the steaks with half the Worcestershire sauce, then squeeze half of the lime over them. Pat with the fork. Season the steaks generously with salt and pepper. Turn the steaks over and spread with the remaining mustard, Worcestershire, and lime juice, and more salt and pepper, patting with the fork. Let the steaks marinate for 15 to 20 minutes while you preheat the grill.
Preheat the grill to high.
When ready to cook, oil the grill grate. Place the steaks on the oiled grate and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium rare. Do not rotate steaks here; if you do, you'll jar off the mustard mixture. (Stet serves them Pittsburgh rare - black on the outside, bloody inside.) Transfer the steaks to a platter and let stand for 2 minutes.
Thinly slice the steaks on the diagonal, as you would London broil. Let the slices marinate in the meat juices for a minute or two, then serve at once.
Serves 4.
- Reprinted with permission from "The Barbecue Bible" by Steven Raichlen (Workman)