Somehow I missed that last Saturday was Corn-On-The-Cob Day. But at least I got wind of this Saturday’s extra special moniker: International Picnic Day. What do these two pseudo-holidays have in common? I happen to think that both are perfect topics for Father’s Day food, especially when there’s a grill and an outdoor meal involved. So whether this Father’s Day calls for a backyard barbecue or a fire pit on the beach, try one or more of these easy, Dad-friendly recipes as you celebrate the real holiday this weekend.
Somehow I missed that last Saturday was Corn-On-The-Cob Day. But at least I got wind of this Saturday’s extra special moniker: International Picnic Day. What do these two pseudo-holidays have in common? I happen to think that both are perfect topics for Father’s Day food, especially when there’s a grill and an outdoor meal involved. So whether this Father’s Day calls for a backyard barbecue or a fire pit on the beach, try one or more of these easy, Dad-friendly recipes as you celebrate the real holiday this weekend.
First, let’s talk corn. The best smoky flavor is infused when you leave the husks on the corn, but they can burn easily. Try this: before grilling, remove all but the inner layer of husk. Snip off the tassel on top. That’s it — no need to wet the corn. On the grill, as soon as the husk shows the shape of kernels and begins to pull away from the tip, the corn is done. Just remove the remaining husk and serve. If you don’t like to use the husks, try this technique:
Corn kebab
Metal skewers work best here, but you can also use bamboo skewers if you have a wine corkscrew. Just cut the husked corn-on-the-cob into 1- to 1-1/2 inch pieces and run a corkscrew through each piece before threading the pieces onto skewers. Oil the pieces before grilling. Grill, turning frequently, until desired browning.
Ham and peach kebabs with marmalade-mustard glaze
These can be assembled in advance and have a short cooking time. Coleslaw and corn on the cob would be good accompaniments to this easy and portable skewered meal. Recipe from Bon Appetit magazine; makes two servings; scale up as needed for more servings.
1/4 cup orange marmalade
2 tablespoons vegetable oil
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
8 to 10-ounce ham steak, 1/2 inch thick, cut into 1-inch pieces
2 medium peaches, peeled, pitted, and cut into 1 1/2-inch chunks
Whisk marmalade, oil, mustard and lemon juice in a small bowl to blend. Refrigerate until ready to use. Prepare barbecue to medium-high heat. Alternate ham pieces and peach chunks on four metal skewers. Brush with marmalade glaze. Sprinkle with pepper. Grill until ham is slightly charred and fruit is softened, turning and brushing often with glaze, about six minutes.
And now, the main attraction: the meat, poultry or seafood. The best tip I ever learned about grilling works for just about anything: Oil the Food; Not the Grill. The second-best tip is the 70-30 Rule: cook the “presentation” side of the meat for 70 percent of the time, then turn over for remaining 30 percent of the time. This helps prevent sticking. Flavor is important, too. Rubs and marinades can be utilized up to a day in advance, depending on the food. In general, use 2 to 3 tablespoons of dry rub per pound of meat. For marinades, use about 1/4 cup per pound of meat; a little less for poultry or fish.
MARILYN’S EVERYDAY MIRACLE RUB
Marilyn Abraham, co-author of “The Happy Camper’s Cookbook,” says this rub works with any meat you are grilling, from turkey burgers to steak. Makes about 2/3cup.
1/4cup paprika
1/4cup packed brown sugar
1 tablespoon chili powder
1-1/2 teaspoons salt
1 teaspoon minced, dried onion
1/2teaspoon granulated garlic or garlic powder
1/2teaspoon black pepper
1/4teaspoon cayenne pepper
Combine all ingredients; store in a covered container in a cool place. Rub generously onto meat of choice before grilling.
SOUTHWEST MARINADE
This is best for beef or poultry. Makes about 2-1/4 cups.
1 cup finely chopped onion
1/2cup olive oil
1/4cup chipotle sauce or Tabasco
3 tablespoons chili powder
3 tablespoons Dijon mustard
1-1/2 tablespoons each: crushed oregano, finely chopped garlic, ground cumin
1 tablespoon fresh lime juice
1-1/2 teaspoons lime zest
1/2teaspoon salt
In a medium bowl, whisk together all ingredients until well blended. Put meat or poultry into a large zip lock bag; add marinade, seal bag, and distribute evenly. Refrigerate at least 2 hours or up to 6 hours. Drain and discard marinade before grilling.