arts & life
dining in
Celebrate Father’s Day
by heating up the grill
— and plenty of other
treats, too.
Annabel Cohen
Food Columnist
I
t used to be that Father’s Day
was the biggest day of the year
for making collect calls to Dad.
Today, that seems quaint — and
replaced by feeding him to honor
him. But just try making a dinner
reservation for Sunday, June 19.
Though this holiday is fairly
new (it wasn’t until 1966 that
President Johnson approved this
day as a holiday and, incredibly,
it wasn’t until 1972 that Congress
actually declared Father’s Day a
national holiday), it’s as important
as Mother’s Day, but so much
easier because it’s grill season!
Steaks on the grill are fabulous,
but we’ve got some ideas you
might like beyond the beef. Serve
them along with any artery-clog-
ging red-meat thing Dad wants.
BARBECUED CHICKEN
WITH SPICYPEPPER
SAUCE
Sauce:
2 roasted red bell peppers,
jarred or canned (or roast at
400°F on a baking sheet or grill
until the skin is dark, bring to
room temperature and peel
skins)
½ cup tomato paste
½ cup extra-virgin olive oil
¼ cup fresh lemon or lime
juice
2-3 medium garlic cloves, to
taste
2 tsp. ground cumin
2 tsp. ground coriander
2 1 tsp. fennel seeds
2 tsp. smoked paprika
Kosher or sea salt to taste
Chicken:
1 whole chicken (about 3
pounds), cut into 6-8 pieces
Olive oil
Kosher or sea salt to taste
Caraway seeds, garnish
Prepare the sauce: Combine
all ingredients in the bowl of a
food processor and process until
smooth. Reserve half the sauce as
a marinade.
Cook the chicken: Preheat the
grill to medium. Rub the chicken
with oil and season with salt and
pepper. Allow the chicken to come
48 June 16 • 2016
Dear
Ol’ Dad
to room temperature.
Place the chicken on the grill
and leave it there until the pieces
lift easily from the grate, 10-15
minutes (if the grill is too hot,
the skin will char; the chicken on
the bone must cook slowly). Turn
the chicken and cook on all sides,
brushing with reserved sauce in
the last 10 minutes of cooking.
Serve the chicken with the sauce
on the side. Makes 4-6 servings.
Note: If you want to use bone-
less and skinless chicken breasts,
marinate the chicken in the sauce
and grill on both sides until just
cooked through (do not overcook,
as it will dry out the meat).
SASSY AND SWEET
BARBECUE SAUCE
The perfect all-purpose sauce.
2 cups ketchup
½ cup minced onions
1 cup water
½ cup red-wine vinegar
½ cup light-brown sugar
1 Tbsp. Dijon mustard
(smooth or grained)
1 Tbsp. Worcestershire sauce
1 tsp. minced garlic
1 tsp. fresh ground black pep-
per
1 tsp. kosher salt, plus more
to taste
½ tsp. red pepper flakes, or to
taste
In a medium saucepan, combine
all ingredients. Bring mixture to a
boil, reduce heat to simmer. Cook
uncovered, stirring frequently, for
1 hour. Makes 12 servings.
THE SWEETEST
CORNONTHECOB
Corn can be sweet and it can be
bland — this recipe will make any
corn-on-the-cob better. My trick is
to boil the corn for a minute and
keep it in the hot water until ready
to serve.
Water
2 Tbsp. sugar
1 Tbsp. fresh lime or lemon
juice
¼ cup (1 stick) butter, optional
6 or more ears corn-on-the-
cob, husked (may be broken in
half)
Fill a large pot of water with
butter, juice and sugar and bring to
a boil over high heat. Drop the ears
in water and bring to a boil again.
Turn off the heat, put a lid on the
pot and let the corn sit in the hot
water until ready to serve. Makes 6
or more servings.
CRUNCHY GREEN SALAD
WITH DIJON VINAIGRETTE
Kale can be easily substituted for
the romaine lettuce in this recipe.
Salad:
8 cups (or more) 2-inch pieces
romaine lettuce
1 (15-ounce) can no-salt-add-
ed garbanzo beans, drained
1 cup chopped cucumber
1 cup chopped broccoli florets
1 cup chopped red or yellow
bell peppers
1 cup halved grape or cherry
tomatoes (any color)
1 cup chopped parsley
½-1 cup chopped scallions
(white and green parts)
¼ cup pepitas (pumpkin or
squash seeds)
Dressing:
¼ cup red-wine vinegar
⅓ cup extra-virgin olive oil
1 Tbsp. Dijon mustard
(smooth or grained)
1 tsp. sugar
½ tsp. fresh ground pepper (or
more to taste)
Combine all salad ingredients in
a large bowl.
Combine dressing ingredients
in a jar with a tight-fitting lid and
shake well. Pour half the dressing
over the salad and toss. Add more
dressing, salt and pepper to taste.
Make 6-8 servings.
BRUSSELS SPROUTS
ANDPOTATO KEBABS
You can mix these or do each
type of veggie on its own skewer,
as I do. In a pinch, I use frozen
Brussels sprouts, defrosted (no
need to boil).
1 pound of Brussels sprouts,
trimmed at the base and outer
leaves removed
1 pound tiny white or gold pota-
toes (or larger potatoes cut into
1½ half-inch cubes or chunks)
Marinade:
¼ cup extra-virgin olive oil
2 Tbsp. honey
2 Tbsp. grained Dijon mus-
tard
1 Tbsp. fresh lemon juice
Bring a large pot of water to a
boil. Add the sprouts and pota-
toes and cook for 4-5 minutes
until bright green and still hard.
Transfer to a colander and drain
well, rinsing under cold water.
Combine marinade ingredients
in a bowl and whisk well.
Transfer the potatoes and
sprouts to a bowl and add the
marinade. Toss well with your
hands to coat.
Skewer the vegetables. Thread
4-6 sprouts and potatoes on each
skewer — reserving any remain-
ing marinade (or keep it simple
and keep each vegetable on its
own skewer). Note: The sprouts
should be cooked through enough
to skewer — if not, microwave a
minute or two until the sprouts
are tender enough.
Heat grill to high. Grill the
skewers on all sides until charred.
Brush with any remaining mari-
nade and serve. Makes 6-8 serv-
ings.
DIPPIN’ S’MORES
1½ cups semisweet or other
dark chocolate chips
12 or more large marshmal-
lows
Graham crackers (for dipping)
Preheat oven to 300°F.
Put chips in an attractive shal-
low baking dish (I use ceramic).
Bake for 5 minutes on the middle
shelf of the oven. Top with the
marshmallows. Place the dip
back in the oven on a middle
shelf. Heat oven to broil and
cook until tops are charred and
browned. Remove from heat
and serve with graham crackers.
Makes 8 or more servings. *
All recipes ©Annabel Cohen 2016
annabelonthemenu@gmail.com.