Father's Favorites
To make Dad happy on Father's Day,
let him fire up the grill.
ANNABEL COHEN
Special to the Jewish News
other sides until charred, basting frequently with the
barbecue sauce; Serve hot. Makes 4 servings.
athers don't want to file into restaurants on
the second Sunday in June. While they
don't necessarily prefer to commandeer the
range and Cuisinart, they don't mind stand-
ing outside over a hot grill.
"I never go out on Father's Day," said David Blume
of Bloomfield Hills. "I don't like the restaurants and I
enjoy being home with my family more than going
out. I usually cook because I want to. I enjoy it. It
relaxes me and allows me to think of other things
besides business."
By far, dads want to char meat over searing heat.
Richard Elias of Bloomfield Hills explains simply,
"Men are carnivores." -
Fred Smith of West Bloomfield goes for beef every
time. "A grilled steak is the best Father's Day meal. It's
easy to make and since fathers usually grill, it's no
work for me in the kitchen!
"To me," said Smith, "the best cut is a bone-in
Delmonith steak sprinkled with Montreal Steak
Seasoning and grilled fast and hot. You get the flavor
from the bone, and Delmonicos have a nice amount
of fat for the best flavor.
"My absolute favorite recipe though is for beef rib's.
There's nothing better. They're meaty and tender on
the inside and charred on the outside. Just keep plenty
of dental floss on hand!"
Smith likes grilling. "There's just something about a
man and fire," he said. "It must go back to caveman
days. You get outdoors and you turn into primeval
man.
The following recipes come from several fathers
around town.
LARRY'S FOIL GRILLED POACHED SALMON
Larry August, Orchard Lake
6 (5-6 oz.) fillets of salmon
1/3 cup balsamic vinegar
3 T. capers, or to taste
1/2 fresh chopped dill, or to taste
Heat grill to medium-high. If using skinless salmon,
spray a large piece (about 20 inches long) of heavy-
duty aluminum foil with non-stick cooking spray and
place it on the grill. For salmon with the skin, use foil
but no spray.
Lay the fish portions on the foil next to each other.
Shake the vinegar over the fish and sprinkle the capers
over. Cover the fish with the chopped dill. Close the
top of the grill and cook the fish for 10 minutes or
more, until the fish is cooked through. The thinner
pieces, like tail pieces, will cook faster, so remove them
from the grill first. Serve hot or at room temperature.
Makes 6 servings.
r
ITN
6/ 6
2003
80
FRED'S GRILLED BEEF RIBS
Fred Smith, West Bloomfield
12 individual beef ribs (about 4-5 pounds)
10 black peppercorns
2 bay leaves
1 large onion, peeled and cut in quarters
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 T. salt
Bone Yard Barbecue Sauce
Place the ribs in a large stockpot and fill with water
to cover the ribs. Add the peppercorns, bay leaves,
onion, celery, carrots and salt and bring to a boil over
high heat. Reduce heat to simmer and cook the ribs
until tender, about 45 minutes.
Remove the ribs from the liquid to cool. (At this
point, you can cover and chill the ribs, if desired, up
to a day ahead. Remove them from the refrigerator to
warm up to room temperature before continuing
with the recipe. Keep the liquid if desired to use as
beef stock).
To finish cooking, heat grill to high heat. Baste the
ribs generously with barbecue sauce and cook until
charred on one side. Turn the ribs over and cook the
ROBERT'S BEEF OR CHICKEN MARINADE
Robert Grant, West Bloomfield
"I got this recipe from my neighbor Candy
Sherman. It's so easy, but the flavor is great on all
meats. If you didn't know, you'd think this was a corn-
plicated marinade. Hike to serve this marinade with
tenderloin, but it's perfect for steak of chicken. For
tenderloin, marinate the beef overnight; for steak, six
hours; and for chicken, two hours."
For two pounds of meat:
2/3 cup Wishbone Italian Dressing
1/3 cup soy sauce
Mix the dressing and soy sauce in a medium bowl
Marinades are key to great grilling.
until combined. You can easily make the marinade for
larger cuts of meat by doubling or tripling the menu
(the proportions are 2 parts dressing, 1 part soy sauce).
Place meat in a non-reactive pan or heavy-duty zip-
per-style plastic bag. Pour the dressing over the meat
and cover with plastic wrap or seal. Chill overnight for
large cuts of meat or less for small cuts or for chicken.
Heat grill to medium-high and cook the meat to
your desired doneness. Makes enough marinade for 2-
3 pounds of meat.
JIM'S WHITEFISH
Jim. August, Bloomfield Hills
"I cook this all the time in the summer. I go to Mrs.
Cross in Charlevoix for the freshest whitefish. If you
get there before 11 a.m. you can choose your own fish
— the fresher the better."
Fresh whitefish fillets, one per person
white Worcestershire sauce
paprika
1 t. capers
1 cup 1-inch onion chunks
juice of 1/2 lemon
Heat grill to high. Cut a length of heavy-duty foil
about three-times the size of the fish fillet. Arrange the
fish in the center of the foil. Splash a generous
amount of Worcestershire sauce over the fish. Sprinkle
with a generous amount of paprika for color. Top the
fish with the capers, onion chunks and lemon juice.
Wrap the fish loosely in the foil and seal the foil
tightly to keep the steam in. Place the foil packet on
the hot grill, put the cover on the grill and cook for 8-
10 minutes. To serve, transfer the fish to a plate and
pour the liquid, onions and capers over the fish.
Makes 1 serving.