‘CUE THE DADS!
Featuring Mocktails & Grill Favorites
- RECIPES AND SHOPPING LIST -
Grilling basics
• Keep your grill grates clean to prevent sticking
• Give yourself plenty of time to prepare and heat up the grill before cooking
• Always keep an eye on what you are cooking
• Have the proper grill tools to do the job
• Oil the food not the grill. Oil burns away at high temperatures so it is pointless to oil the cooking grate
• Season your food at least one hour before you grill to allow flavors to sink in
• Do not add sugary sauces or marinades to meat on the grill since this causes burning over open flame
• Keep grill away from anything flammable
Temperature basics
Depending on what you are going to cook you want your grill at different temperature levels. The best way to tell is to have a grill thermometer Use the following guide.
High (450 to 650°F/230 to 340°C). In this range, foods will sear in a matter of seconds, making it ideal for getting a crust on a steak, a pork chop, or thin vegetables like asparagus.
Medium-high (375 to 450°F/190 to 230°C). As with high heat, you'll develop crust here, but it'll take a little longer to do, allowing your food to cook through a bit while it's crusting over. I like cooking burgers, thicker sliced veggies, or fish at these temperatures.
Medium (325 to 375°F/160 to 190°C). This is what to aim for on the direct side of the grill when using a two-zone indirect setup for indirect grilling. Roasts like chicken, turkey, or prime rib will cook gently through, while still getting hot enough to develop some color and crisp skin on the exterior.
Medium-low (250 to 325°F/120 to 160°C). Your coals are getting really low now, and it's time to think about topping them up with some fresh ones.
Low (225 to 250°F/105 to 120°C). At this stage, you're really slow -cooking (a.k.a. barbecuing). This is where you want to be for things like brisket or ribs.
Arnold Palmer
Yield: 4-6 servings
INGREDIENTS FOR LEMONADE
3 cups water divided
¾ cup granulated sugar
¾ cup fresh squeezed lemon juice
INGREDIENTS FOR TEA
4 cups water
1/3 cup honey
5 black tea bags
Ice
Fresh mint (optional)
Lemon wedges (optional)
DIRECTIONS
Make lemonade:
1.in small pot over medium heat bring 1 cup water and sugar to a boil, stir to dissolve. Let boil for 2 minutes. Let cool to room temperature
2.Combine simple syrup remaining 2 cups of water and lemon juice, hold cold until ready to use
Make tea:
1.In a medium pot over medium heat bring water to a simmer, add honey to dissolve. Turn of heat and add 5 tea bags. Let steep for 5 minutes. Remove tea bags and cool.
To make drink:
In a large pitcher, combine lemonade and tea. Stir
Pour into glasses over ice and serve with optional mint and lemon wedge
Tip: You can also make this an adult version by adding 2 ounces of bourbon whiskey to each glass, then pour the mixture over ice and serve with lemon wedge and mint.
Pineapple mint mojito mock- tail
Yield 1 serving
TOOLS
Cocktail shaker
Measuring spoons
Measuring cup
Tall glass
INGREDIENTS
10 fresh mint leaves
2 packets Splenda
¼ cup pineapple juice
2 tablespoon fresh lime juice
½ cup club soda
Ice
DIRECTIONS
1. In a cocktail shaker, muddle mint leaves with Splenda
2. Add pineapple juice, lime juice and ice and shake vigorously for 15 seconds.
3. Strain into a tall glass filled with ice and top with club soda.
4. Garnish with fresh mint
House- made barbeque rub
Yield: Serves 12
Prep Time: about 10 minutes
TOOLS
Medium mixing bowl
Measuring spoons
Spoon
Airtight container or glass jar with lid
INGREDIENTS
½ cup packed brown sugar
2 Tablespoon paprika
1 Tablespoon smoked paprika
1 Tablespoon black pepper
1 Tablespoon kosher salt
1 Tablespoon granulated garlic or garlic powder
1 Tablespoon granulated onion or onion powder
1 teaspoon ground mustard
¼ teaspoon cayenne pepper
DIRECTIONS
1. In medium size mixing bowl measure out all ingredients
2. Stir
3. Store in airtight container or glass jar until ready to use
4. Label and date container
Spice rub keeps for 3 months when stored in a cool dry place
This is an all purpose rub that pairs perfectly with chicken, pork or beef. It’s great for grilled roasted or even smoked meats. Try it on your roasted vegetables or potatoes too
Grilled bacon cheddar jalapeno popper
Yield: serves 6
TOOLS
Cutting board
Knife
Spoon
Measuring spoons
Mixing bowl
Gallon ziplock
INGREDIENTS
6 jalapeno peppers
12 ounces cream cheese
½ cup shredded cheddar cheese
3 tablespoons bbq rub
6 slices bacon
DIRECTIONS
1. Prep jalapenos by slicing them lengthwise
2. With spoon scoop out the ribs and seeds
3. In small mixing bowl, mix together cream cheese and cheddar cheese
4. In gallon size bag add cream cheese mix and pipe into cleaned jalapenos
5. Sprinkle filled jalapenos with bbq rub
6. On cutting board slice bacon strips in half lengthwise
7. Wrap the bacon strip around the popper
8. Place on the grill for indirect low heat ( 200-250). For approximately 30 minutes
Grilled Caesar salad with croutons
Yield: serves 4-6
INGREDIENTS Salad
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
6 strips of cooked bacon rough chopped
3 heads whole romaine
1 ½ cups cherry tomatoes cut in half
1 avocado sliced
Shaved parmesan cheese
4 slices ciabatta bread
INGREDIENTS Dressing
1 cup mayonnaise
2 small garlic cloves chopped
1 ½ teaspoon anchovy paste
2 Tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 Tablespoon Worcestershire sauce
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
DIRECTIONS
1. In a medium bowl whisk together mayonnaise, garlic, anchovy paste, lemon juice, mustard, Worcestershire sauce
2. Slowly whisk in olive oil until a thickened dressing is formed. Add the parmesan cheese and salt and pepper.
3. Hold cold until ready to use
4. Cut romaine heads in quarters lengthwise leaving core intact.
5. Brush with olive oil and lightly sprinkle with salt- set aside
6. Take focaccia slices and brush one side with olive oil and sprinkle with salt set aside
7. Preheat grill to medium high heat (350-400F)
8. Place lettuce cut side down on grill. Let char for 1-2 minutes. At the same time place bread on grill oil side down just to mark and give a little char
10.Flip lettuce over and grill additional 1-2 minutes
11. Flip bread over and grill additional 1-2 minutes
12. Transfer grilled lettuce to serving platter
13. Chop croutons while warm set aside
14. Drizzle with Caesar dressing and top with freshly cracked black pepper, halved cherry tomatoes, cooked chopped bacon, shaved parmesan cheese, sliced avocado and croutons
Make it a meal! Add a grilled cauliflower steak, chicken, steak, or salmon fillet. A squeeze of fresh lemon is a nice touch as well.
Sweet & smoky brown sugar grilled cedar salmon
Yield 4 servings
EQUIPMENT
Grill
Cedar plank
Pastry brush
INGREDIENTS
1.5 pounds whole salmon fillet or 4- 6 oz salmon fillets
1-2 cedar planks soaked in water for 1 hour
2 tablespoon extra virgin olive oil
Brown sugar salmon rub:
2 Tablespoons brown sugar
2 teaspoons smoked paprika
½ teaspoon kosher salt
½ teaspoon black pepper
DIRECTIONS
1. Depending on the size of fillet soak 1-2 planks for grilling in water for at least 1 hour. Pat the soaked plank dry with paper towel, brush one side with olive oil
2. Preheat grill to medium high heat
3. In small bowl combine brown sugar, paprika salt and pepper with a fork
4. Place salmon skin side down on the oiled face of the plank and brush with olive oil. Press salmon rub all over the top of the salmon
5. Place planks directly on hot grill grates. Cover and cook over medium indirect heat for 15-20 minutes. Keep a spray bottle of water close in case board flares up. Salmon is cooked when temperature of 145 is reached at the thickest part of the fillet and flakes easily
6. Serve warm on the cedar plank or cut into desired portions
Best grilled marinated steak
Yield 4 servings
INGREDIENTS
2 pounds steak of your choice
¼ cup olive oil
1 clove garlic minced
2 tablespoon Worcestershire
2 tablespoons soy sauce
2 Tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh parsley or 1 ½ teaspoon dried
2 teaspoons fresh rosemary or 1 teaspoon dried
1 teaspoon black pepper
¼ teaspoon dried thyme
DIRECTIONS
1. Combine all ingredients in a freezer bag
2. Add up to two pounds of steak and marinate at least 1 hour up to over night
3. Preheat grill to medium high heat
4. When ready to grill remove steaks from bag and place on grill
5. Grill to desired temperature minimum 130 F
Grilled peach melba
Yield 4 servings
EQUIPMENT
Tongs
Cutting board
Chefs knife
Food processor
Fine mesh sieve
INGREDIENTS
¾ cup + 1 tablespoon granulated sugar
¾ cup water
2 tablespoon fresh lemon juice, divided
1 tablespoon vanilla ectract
4 medium peaches halved and pitted
8 ounces raspberries fresh or frozen
Vanilla ice cream
DIRECTIONS
1. Heat grill to medium high
2. Place ¾ cup sugar, water and 1 tablespoon of lemon juice and vanilla into small saucepan and set over high heat. Bring mixture to a boil and boil for 1-2 minutes. Remove from heat. Cool.
3. Place the raspberries and remaining 1 tablespoon of lemon juice and 1 tablespoon of sugar into the bowl of a food processor and puree until smooth. Pass the mixture through a fine mesh sieve into a small bowl. Cover and refrigerate until needed.
4. Once grill is hot place halved and pitted peaches over direct heat and grill until they are tender 3-4 minutes per side. Place the grilled peaches into a 9x13 baking dish and pour the vanilla syrup over. Cover with aluminum foil and let soak for 5 minutes
5. To serve, place ice cream into 4 bowl and top each bowl with 2 peach halves. Drizzle each bowl with a little of the vanilla syrup and raspberry sauce and serve immediately
Shopping List
granulated sugar
lemon juice
shaved parmesan cheese
ciabatta bread
honey avocado
fresh mint
tea bags
fresh lemon
brown sugar
paprika
smoked paprika
black pepper
garlic powder
mayonnaise
crushed garlic
anchovy paste
Dijon mustard
Worcestershire sauce
grated parmesan cheese
salmon fillets
sirloin steak
onion powder soy sauce
ground mustard
cayenne pepper
fresh jalapenos
cream cheese
cheddar cheese
bacon
olive oil
romaine hearts
cherry tomatoes
dried parsley
dried rosemary
thyme leaves
vanilla
fresh peach
raspberries
vanilla bean ice cream
