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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