JUNE 17 • 2021 | 49
ARTS&LIFE
DINING IN
I
s it possible that life is returning to a
semblance of normal? You can watch
the Tigers in person with 100% capac-
ity at Comerica Park. You can go many
more places maskless, and people are
gathering again.
While we may feel we can
get in the car and actually
eat out — in a restaurant
— chances are many are
happy at home with extend-
ed family, either because
there is still trepidation or
because all the eateries are
full, full, full.
So, since many of us want to spend the
day on the lake, on the links or lounging,
with Father’s Day just a few days away-
away, it seems only fitting to offer up
quick and easy recipes for easy eats.
Family cookouts with grill involvement
are extremely popular on Father’s Day.
Of course, shaping raw beef into a patty
is the simplest recipe for hamburgers.
Stick a small ice cube into the center of
the raw beef for extra-juiciness (the ice
melts as the beef cooks, making light
pink centers easy). And use my foolproof
grilling glaze by mixing 2/3 cup store-
bought 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 charred
lightly (or not so lightly) on all sides is
the best way to prepare kosher dogs.
Here are some other food options to
add to your dad’s day.
PULLED BARBECUE TURKEY
If you don’t like turkey, use chicken breast.
Ingredients
2½ pounds boneless and skinless turkey
breast, visible fat removed
1½ cups your favorite barbecue sauce
½ cup ketchup
1 cup chopped onions
¼ cup cider vinegar
2 Tbsp. prepared Dijon mustard
1 Tbsp. brown sugar
1 Tbsp. minced garlic
1-2 tsp. smoked paprika
½ tsp. ground cayenne pepper
Directions
Preheat oven to 325F.
Cut turkey breast into 3-inch chunks.
Boil turkey in a large saucepan of boil-
ing water over high until just cooked
through.
Remove the turkey from the pot and
put in the bowl of a stand mixer. “Mix”
the turkey until it becomes shredded or
shred the cooled turkey with your fin-
gers. Transfer to a large bowl.
Add the remaining ingredients and
mix well.
Transfer to a baking dish. Cover with
foil and cook for 1 hour or more until
hot and saucy. Adjust salt and pepper to
taste and serve on soft buns (I like pret-
zel buns). Makes 6 servings.
LIME AND CILANTRO SLAW
Ingredients
6 cups shredded green or red cabbage
1 cup shredded carrot
1 cup chopped scallions, white and green
parts
½ cup cilantro leaves (not chopped)
Dressing
2 Tbsp. mayonnaise
2 Tbsp. vegetable oil
2 Tbsp. fresh lime juice
3-4 Tbsp. apple cider vinegar
2-3 Tbsp. sugar (to taste)
Salt and freshly ground black pepper, to
taste
Directions
In a large bowl, combine all ingredients
and toss well. Makes 6 servings.
BROWN SUGAR AND GARLIC
GRILLED CHICKEN BREASTS
Ingredients
2½ pounds boneless and skinless chicken
breasts
Marinade:
3 Tbsp. olive oil
¼ cup chili powder
3 Tbsp. brown sugar
1 cup chili sauce
½ cup ketchup
¼ cup cider vinegar
2 Tbsp. soy sauce
1 Tbsp. hot pepper sauce, such as Tabasco
2 tsp. fresh minced garlic
1 tsp. fresh ground pepper
Directions
Trim visible fat from the chicken breasts.
Place the chicken in a zipper-style bag
Annabel
Cohen
DAD!
Here’s to
Recipes to make Father’s
Recipes to make Father’s
Day get-togethers special.
Day get-togethers special.
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