To Life! FOOD 1 tsp. cocoa powder 1 tsp. kosher salt Place chicken in a zipper-style plastic bag (you may need 2 bags). Combine all marinade ingredients in a medium bowl and whisk well. Pour this over the chick- en, seal the bag and turn several times to coat. Chill up to overnight (no more than 10 hours). Thirty minutes before cooking, remove the chicken from the refrigerator. Heat grill to medium. Place the chicken on the grill. Keep the marinade chilled. Close the hood or lid of the grill and cook for 20 minutes (check to ensure that the chicken is not charring too quickly). Brush the marinade over the top of the chicken and cook for 20 minutes more (breast meat will take less time — be prepared to remove the breasts from the grill after about 30 minutes of cooking). Discard marinade. Season with a bit of salt and pepper before serving hot or at room temperature. Makes 6 servings. 1/4 cup balsamic vinegar 1/4 cup soy sauce I Tbsp. Montreal steak seasoning 2 Tbsp. brown sugar 2 Tbsp. olive oil Place steaks in a glass or ceramic dish for marinating. Combine all remaining ingredients in a medium bowl and whisk well. Pour this over the meat and rub it into the flesh on both sides. Cover and marinate for several hours or up to one day. Preheat grill to medium-high or high. Place the steaks on the hot grill and cook for 4 minutes. Turn over and cook the other side on a hot side of the grill for 4 minutes more. Turn over and grill on the first side again, turning so that the grill marks form "squares" or cross-hatching, about 3-4 minutes more. Cook to desired doneness and serve hot. Makes 4 large servings. GRILLED GARLIC FISH Any firm white fish or salmon works well with this recipe. Cooking sauce: 2 Tbsp. minced garlic 4 Tbsp. olive oil 1/2 tsp. dried oregano (or 1 Tbsp. fresh) Kosher salt and pepper to taste 1/4 cup fresh chopped parsley Don't be turned off by the name – these are tart, yet sweet and tangy. 4-6 pounds (approximately), chicken pieces with skin and bones BARBECUED LEMONADE CHICKEN Annabel Cohen Special to the Jewish News F amily cookouts are extremely popular on Father's Day (with dad generally performing most of the grilling). This year's big day for Dad is Sunday, June 18. Shaping raw beef into a patty is the simplest recipe for hamburgers. Or try the nearly as simple recipe of mixing 2/3 cup Italian salad dressing and 1/3 cup soy sauce and brushing this over the burgers as they cook. Unless you actually craft your own hot dogs, simply charring them lightly on all sides is the best way to prepare tube steaks. Whether you're grilling on a contrivance that costs more than a year of college, or the same Weber you've had since college, the same rules apply: For flash grilling, go for very hot heat to sear and short cooking time for medium-rare tenderness. For slower barbecue (think fowl and tougher cuts), go hot first to seal in the juices, and low (even indirect -- on a cooler part of the grill) for the remaining cooking period. ASIAN-INSPIRED BONELESS CHICKEN BREASTS Unless the breasts you purchase weigh a half-pound or more, chicken breasts cook in 10-12 minutes over medium-high heat. Resist all urges to cook these dry. 6 skinless, boneless chicken breast halves (about 2 pounds), trimmed of visible fat 1/2 cup soy sauce 1/3 cup lemon juice 1/4 cup mirin (Japanese rice wine) 1 Tbsp. minced fresh garlic 2 tsp. brown sugar I Tbsp. sesame oil 1/2 cup minced scallions (white and green parts), garnish 1 Tbsp. sesame seeds, garnish Place chicken, soy sauce, lemon juice, mirin, garlic, sugar and sesame oil in a large, zipper-style plastic bag and turn several times to coat. Chill for 2-4 hours before grilling (do not over-marinate). 42 June 8 • 2006 Remove the bag from the refrigerator 30 minutes before cooking. Preheat grill to medium-high. Remove chicken from bag and place on the hot grill. Discard remaining marinade. Grill for 5 to 6 minutes each side, until tender. Serve hot or at room temperature with scallions and sesame seeds sprinkled over. Makes 6 servings. LIME AND CHILI MARINATED BARBECUED CHICKEN 4 pounds (approximately), chicken pieces with skin and bones Marinade: 1/4 cup olive oil 1/2 cup fresh minced cilantro 3 Tbsp. fresh lime juice 2 Tbsp. Tequila, any variety 1 Tbsp. hot pepper sauce, such as Tabasco 1 Tbsp. mild or medium chili powder 2 Tbsp. brown sugar 4-6 6-oz. fish fillets (with or without skin — halibut, salmon, cod, scrod, are good choices) olive oil for brushing on fish fresh lemon or lime wedges, garnish Combine cooking sauce ingredients in a medium bowl and whisk well. Set aside. Preheat grill to high. Brush the fish on both sides with a small amount of olive oil and place it on the hot grill, skin side down. Brush the top of the fish with the some of the cooking sauce. Cook for 3-4 minutes. Using a large turner, turn the fish over and brush the underside with the remaining sauce (use all the sauce). Cook another 3-4 minutes. Turn the fish over onto a serving plate so that it is skin side down again. Garnish with lemon wedges. Makes 4-6 portions. GRILLED BALSAMIC STEAK Montreal steak seasoning is a spicy garlic seasoning that's available most anywhere these days. This marinade is also good for chicken breasts — marinate chicken breasts no longer than 30 minutes in this strong, spicy liquid. 4 large rib-eye steaks, or other favorite meat cut Marinade: 2 Tbsp. vegetable oil 1 cup chopped onions 1 Tbsp. minced garlic 1 can (12 oz.) frozen lemonade, thawed (do not dilute) 1/4 cup red wine vinegar 1 Tbsp. Dijon mustard 1 cup ketchup 1 cup chili sauce Place chicken in a zipper-style plastic bag (you may need 2 bags). Combine all marinade ingredients in a medium bowl and whisk well. Pour this over the chicken, seal the bag and turn several times to coat. Chill up to overnight (no more than 10 hours). Thirty minutes before cooking, remove the chicken from the refrigerator. Heat grill to medium. Place the chicken on the grill. Keep the marinade chilled. Close the hood or lid of the grill and cook for 20 minutes (check to ensure that the chicken is not charring too quickly). Brush the marinade over the top of the uncooked side of the chicken and cook for 20 minutes more (breast meat will take less time — be prepared to remove the breasts from the grill after about 30 minutes of cooking). Discard marinade. Season with a bit of salt and pepper before serving hot or at room temperature. Makes 6-10 servings. ❑ For other recipes, go to JNonline.us.