Easy Recipes to Light the Grill for Father’s Day
What better time to fire up the grill than on Father’s Day?
From fresh vegetables and fish to sweet, seasonal stone fruits for dessert, check out these easy summer recipes that will grill and smile the whole family.
Executive Chef Chris Schaefer, a New Jersey native who grew up cooking with his family and now runs Geraldine’s kitchen at the Kimpton Hotel Van Zandt in Austin, TX, shared this simple charred side that can be done in under 10 minutes. and adds a shiny ingredient to the grill.
Plus, Schaefer told “Good Morning America,” you can garnish with favorite toppings to personalize the side for your friends and family. “At Geraldine’s, I add yuzu-cashew butter to the bottom of a plate, cover with broccolini, and garnish with serrano peppers and furikake,” he said.
1 bunch of broccoli
1/2 gallon of water
Salt, pepper and olive oil (to taste)
Cut off the broccolini stems by half an inch.
Bring half a gallon of salted water to a boil and add a bunch of broccolini.
Cook until tender then refrigerate in ice water. Remove and drain. Refrigerate until ready to use. Can be prepared 48 hours in advance.
When you’re ready to grill, make sure the grill is hottest to get a nice char on the broccolini. This will have an impact on the flavor. Be on the lookout for charcoal marks – that is, spots that darken but don’t burn all around.
Remove and cut the broccolini while it is still hot.
Toss with extra virgin olive oil, salt and pepper.
Grilled street corn elote
This basic barbecue side dish enhances the flavor of charred grains with a spicy, creamy finish that works on its own or as a garnish in a salad.
4 corn on the cob, peeled and silky removed
1/2 cup Duke’s mayonnaise
1 tablespoon of chipotle powder
2 tablespoons of grated Parmesan
The zest of a lime
Pinch of salt
1 bunch of coriander to garnish
1 lime, cut into wedges for garnish
Peel the corn until it is silk-free and clean.
Combine mayonnaise, chipotle, Parmesan, lime zest and salt.
Cover all the corn with the mayo sauce. Refrigerate at least an hour (can be made a day ahead and let sit in the fridge overnight).
Turn on your grill, once the temperature has stabilized (or put the gas on medium), place your corn on the grill. It will grill relatively quickly and you will have to move it around until it is nicely browned.
Remove from the grill, garnish with the remaining 1 tbsp Parmesan and garnish with the cilantro and lime wedges.
Recipe courtesy of Executive Chef Kristin Beringson at The Henley, Kimpton Aertson Hotel in Nashville.
Easy Grilled Halibut Skewers with Garlic and Herbs from Mark Consuelos
The actor and father of three shared his foolproof, quick, easy, and tasty Father’s Day recipe that makes a perfect grilled summer dish.
The recipe, he said, is great for grilling of any skill level, has just six ingredients and combines flaky halibut with some of the star’s favorite seasonal produce like cherry tomatoes and lightly spiced shishito peppers, in addition it amplifies the flavor with Grill Mates mixture of roasted garlic and herbs seasonings.
Preparation time: 10 minutesCooking time: 8 minutes
3 tablespoons of olive oil
3 tablespoons of lemon juice
2 tablespoons McCormick Grill Mates Roasted Garlic and Herb Seasoning
1 pound halibut or swordfish steaks, cut into 1 to 1 1/2 inch pieces
12 heirloom cherry tomatoes
12 small shishito peppers
Whisk oil, lemon juice and seasoning in a small bowl. Reserve 2 tablespoons of the mixture for basting; put aside.
Alternately thread the halibut, tomatoes and peppers onto 6 skewers. Brush evenly with remaining seasoning mixture.
Grill kebabs over medium heat 6 to 8 minutes or until fish is cooked through and flakes easily with a fork, turning halfway through and drizzling with reserved seasoning mixture.
Recipe courtesy of Mark Consuelos.
Grilled peaches with roasted nuts
Robbie Meltzer, chef at Jaleo in Washington, DC, and father of Oliver, 2, shared a toasted summer dessert perfect for a sweet ending to any meal.
“Nothing is more like summer than enjoying super sweet peaches. Grilling peaches makes them even more delicious, and it couldn’t be easier,” he told GMA. “Goat cheese and toasted nuts add the perfect salty balance to their natural sweetness.”
1 tablespoon of toasted walnuts (recipe below)
2 tablespoons of fresh goat cheese
1/2 tablespoon Tempranillo wine reduction (recipe below) – optional
Maldon salt (to taste)
1/4 oz extra virgin olive oil
1 tablespoon of granulated sugar
Reduction of tempranillo wine
3 tablespoons of honey
4 ounces of brandy
750 ml (about 3 cups) Tempranillo wine
3 cinnamon sticks
1/2 cup granulated sugar
1 vanilla pod
Cut the peach in half and remove the core from the center.
After removing the core, cut each half into 3 turns for a total of 6 turns.
Place the peach slices on a plate and spray them with mixed oil.
Sprinkle sugar over the peaches and transfer directly to the grill, sugar side down.
Grill the peaches for 2-3 minutes, rotating them a quarter turn to create grill marks.
Remove the peaches from the grill and arrange them on a plate. Place goat cheese crumbs on each peach slice. Add toasted walnuts over the peaches.
Drizzle the Tempranillo wine sauce over the peaches, followed by a drizzle of olive oil.
Garnish with sea salt and microgreens.
1 lb walnuts, shelled
Preheat the oven to 350 degrees. Arrange the nuts on a baking sheet in a single layer. Bake for 8 to 10 minutes, turning halfway through cooking, until golden brown and fragrant.