arts&life

dining in

marinade and grill steak for 10
minutes for medium-rare (140°) or
until slightly charred on both sides.
Transfer the meat to cutting board
and let rest 10 minutes. Slice very
thinly against the grain and arrange
on a serving platter. Serve the onions
over the steak. Makes 6-8 or more
servings.

TANDOORI SALMON KEBABS
WITH MINT CHUTNEY

Father’s Day

BBQ

F

Annabel Cohen

Food Columnist

ather’s Day is not just another
Hallmark holiday. The most
popular theory is that in 1909,
a certain Washington state woman
wanted to pay tribute to her father, a
widower who raised a brood of chil-
dren on his own. In 1924, after years
of “unofficial” celebrations, President
Coolidge called for an official date
to honor fathers — the third Sunday
in June. It wasn’t until 1966 that
President Johnson approved this day
as a holiday. Incredibly, it wasn’t until
1972 that Congress actually declared
Father’s Day a national holiday.
When it comes to pleasing dads’
hunger pangs, a grilled or barbecue
dinner wins hands down. What do
men like to grill? If you can believe
what food experts, steak houses, the
press and television tell us, it’s beef.
And lots of it.
But most families don’t live by meat
alone. Not to worry — I’ve included
recipes for some of my favorite salads
and sides.

GRILLED SKIRT STEAKS WITH
GRILLED HONEY-LIME ONIONS

Rub:
3 pounds of skirt steak
2 Tbsp. red curry paste

48

June 14 • 2018

jn

3 Tbsp. vegetable oil
3 Tbsp. fresh lime juice
Kosher salt and pepper to taste
Fresh chopped cilantro, garnish
Grilled Honey-Lime Onions:
2 large onions
¼ cup honey
3 Tbsp. your favorite barbecue sauce
¼ cup lime juice
1 tsp. vegetable oil
1 tsp. minced garlic
1 tsp. kosher salt
¼ tsp. black pepper
Pinch red pepper flakes

Marinate steak: Season the steak with
salt and pepper. Prepare rub: Whisk
together the rub ingredients and
spread mixture all over steak to coat.
Cover with plastic wrap and refriger-
ate at least 4 hours or more.
Prepare onions: Peel and slice
onions into ¼-inch thick rounds. Set
aside.
Combine remaining ingredients in
a bowl and whisk well.
Preheat grill to medium-high.
Brush onions with honey lime sauce
and grill until charred. Separate into
rings.
Grill the steak: Preheat grill to
medium-high. Remove steak from

Mint Chutney:
1 cup packed fresh mint leaves,
clean and dry
1 cup chopped scallions
1 medium garlic clove
1 tsp. hot pepper sauce (such as
Tabasco)
¼ cup fresh lime juice
2 tsp. sugar
½ tsp. ground coriander
Water as needed
Salt and pepper to taste
Salmon:
1½ pounds boneless and skinless
salmon fillet
1 Tbsp. sesame seeds, garnish
(optional)
Marinade:
1 Tbsp. paprika
1 Tbsp. minced fresh gingerroot
2 tsp. ground cumin
1 tsp. ground coriander seeds
½ tsp. ground cayenne pepper
1 cup plain yogurt
1 tsp. minced garlic

Make the chutney: Combine mint,
scallions and garlic in the bowl of
a food processor and pulse until
minced. Add pepper sauce, lime juice,
sugar and coriander and process until
uniform. With the machine running,
add water, 1 Tbsp. at a time until the
chutney is smooth and thinned (not
liquid, however). Add salt and pepper
to taste.
Prepare the salmon: Cut the salm-
on into 1½-inch chunks. Set aside.
Make marinade. Place all paprika,
gingerroot, cumin, coriander, and
cayenne in in a small dry skillet over
medium-high heat. Cook the spices,
stirring occasionally, until fragrant
and darkened, about 2 minutes.
Allow to cool for 1 minute before
transferring to a medium bowl.
Add the yogurt and garlic to the
spices and stir until smooth. Add the
salmon chunks to the marinade and
turn well to coat. Cover and chill for 1
hour or more before grilling.
Preheat grill to medium-high heat.
Thread the salmon on 8 metal or
bamboo skewers (be sure to soak
bamboo skewers in water for 1 hour
before grilling). Grill chicken for 8-10
minutes or until cooked through (do
not overcook). Remove from grill and
serve hot, warm or at room tempera-

ture, sprinkled with sesame seeds if
using and with mint chutney on the
side. Makes 8 servings.

APPLE-COCONUT CASHEW SALAD

4 Granny Smith apples
½ cup fresh lime juice
2 cups shredded carrots
1 cup toasted sweetened coconut
½ cup thin sliced red onions
1 cup cilantro, coarsely chopped
2 Tbsp. sugar
1-2 Thai chiles or jalapeños, seeded
and chopped (optional)
1 tsp. minced garlic
½ cup dry roasted peanuts or
cashews

Toast the coconut in a small skil-
let over medium heat, stirring all
along, until golden (be careful, once
the coconut starts to color, it cooks
quickly). Cut apples and carrots into
thin matchsticks. Add remaining
ingredients and toss well. Makes 6
servings.

ISRAELI COUSCOUS PILAF WITH
CHICKPEAS, PINE NUTS AND
RAISINS

Unlike the tiny Moroccan couscous
pasta, Israeli couscous are large
spheres that when uncooked, resem-
ble tapioca.

¼ cup olive oil
1 cup chopped onions
1 tsp. minced garlic
1 cup cooked chickpeas (canned is
fine, drained)
2 cups (1 pound) Israeli couscous
4 cups chicken or vegetable broth or
water
½ cup pine nuts, lightly toasted
½ cup golden raisins
1 tsp. ground cinnamon
Salt and pepper to taste
Garnish:
Extra-virgin olive oil
1 cup fresh chopped parsley
Fresh lemon juice (about ¼ cup)

Heat oil in a large saucepan over
medium-high heat. Add the onions
garlic and saute for 1 minute. Add the
chickpeas and saute for 3 minutes
more. Add the couscous and broth or
water and bring to a boil.
Reduce heat to simmer, cover and
cook until couscous is tender, about 8
minutes. Stir in the remaining ingre-
dients, remove from heat and cover
the pan for about 5 minutes or until
any remaining broth is absorbed. Stir
in the parsley and lemon juice and
drizzle with olive oil. Serve warm or
at room temperature. Makes 6-8 serv-
ings. •

All recipes ©Annabel Cohen 2018
annabelonthemenu@gmail.com.