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.