Get grilling! 5 BBQ recipes to celebrate Father's Day
Father’s Day is June 15. The day dedicated to celebrating dads provides a perfect excuse for a backyard BBQ. After all, a hearty, flavourful meal is a perfect way to show some love. To help get the BBQ party started, we asked a few Vancouver chefs and restaurant teams to grill up some of their favourite recipes for the barbecue.
From steak to ribs to veggie skewers, here are six recipes to prepare for Dad:
Grilled New York Striploin with Grilled Caesar Salad & Crispy Potatoes
Recipe by:
C|Prime
Chef Behshad Zolnasr
2 x 12 oz (340 g) New York striploin steaks
2 heads romaine lettuce, halved lengthwise
4-6 strips pancetta (or bacon)
2 tbsp. (30 mL) capers
A few shavings of Parmesan cheese (or Grana Padano)
1 lb (454 g) fingerling potatoes (or baby potatoes)
1 tsp. (5 mL) porcini powder (optional — or use steak spice or garlic powder)
Salt and pepper, to taste
Olive oil
Caesar dressing
Take the steaks out of the fridge 15 minutes before grilling. Rub lightly with olive oil, then season generously with salt, pepper and porcini powder (or steak seasoning).
Preheat your BBQ on high heat at least 15-20 minutes ahead.
Add potatoes to a pot of salted water and bring to a gentle simmer. Cook until fork-tender (about 12-15 minutes), then drain and chill in the fridge until completely cooled. This step can be done earlier in the day.
Place steaks on the hot grill and flip every 2-3 minutes for even colour and cooking. Cook to your preferred doneness. Once done, remove and let rest for the same amount of time they were cooked, about 6-8 minutes.
Brush romaine halves with olive oil and season with salt and pepper. Grill on high heat for 2-3 minutes per side until slightly charred. Remove from grill, toss with Caesar dressing, and let sit for a few minutes to absorb the flavours.
In a medium pan, fry pancetta or bacon in 1 tbsp. olive oil until crispy. Remove and set aside. In the same pan, fry capers until crispy (1-2 minutes). Remove and set aside. Add the cooled potatoes to the pan and fry until golden on all sides, about 8-10 minutes.
Plate the grilled Caesar halves with crispy pancetta, capers and a few Parmesan shavings. Serve alongside the rested steak and crispy potatoes.
Serves 2.
BBQ Ribs
Recipe by:
Cardero’s
Chef Jason Kleinfeld
Rib Rub
3 tbsp. (45 mL) brown sugar
1½ tbsp. (22.5 mL) chili powder
1 tsp. (5 mL) cayenne pepper (add more if you like it spicy)
1 tbsp. (15 mL) ground cumin
4 tbsp. (60 mL) smoked paprika
2 tbsp. (30 mL) celery seeds
1 tbsp. (15 mL) onion powder
1 tbsp. (15 mL) garlic powder
1 tbsp. (15 mL) ground black pepper
Rib Baste/BBQ Glaze
1 cup (250 mL) ketchup
2 tbsp. (30 mL) molasses
1 tbsp. (15 mL) grainy Dijon mustard
2 tbsp. (30 mL) honey
2 tbsp. (30 mL) apple cider vinegar
2 tbsp. (30 mL) apricot marmalade
Salt and pepper to taste
A splash or two of bourbon (optional)
In a small bowl, mix all rub ingredients together. Taste and adjust to your liking — more sugar for sweet, more cayenne for kick. Set aside.
In a small saucepan over low heat, combine all baste/glaze ingredients. Simmer gently, stirring occasionally, until everything is blended and warm. Divide into two portions — one for basting during grilling, one for finishing.
1 x 40-44 oz (1.2 kg) St. Louis side rib
Preheat BBQ to about 275°F (135°C) using indirect heat.
Pat ribs dry and generously apply the dry rub to both sides. Place ribs on a double layer of foil (parchment on top of meat if you want to prevent sticking). Add a splash of water or apple juice, then wrap tightly.
Place the wrapped ribs on the indirect side of the grill, close the lid, and cook for 2½ to 3 hours.
Carefully unwrap the ribs — they should be tender but still hold together. Return ribs to the grill over direct heat, meat side down. Baste with BBQ glaze and grill uncovered for 5-10 minutes, turning and basting frequently, until caramelized and slightly charred on the edges.
Let ribs rest for a few minutes, then slice between the bones. Serve with extra glaze, coleslaw, grilled corn, or potato salad for a classic BBQ feast.
Make Ahead Tip: You can do the foil-wrapped portion up to two days in advance. Just chill the ribs after the first cook, then finish them on the BBQ when you’re ready to serve.
Serves 4.
BBQ Chicken Kebabs with Naan Bites, Tomato Rice and Tzatziki
Recipe by:
Bae Side
Corporate Chef Sumit Chauhan
½ lb (approx. 225 g) ground chicken
1 tbsp. (15 mL) red bell pepper, finely chopped
1 tbsp. (15 mL) green bell pepper, finely chopped
1 tbsp. (15 mL) red onion, finely chopped
1 tbsp. (15 mL) fresh cilantro, chopped
½ tsp. (2.5 mL) sumac powder (optional, for tang)
½ tsp. (2.5 mL) paprika
½ tsp. (2.5 mL) ground coriander
½ tsp. (2.5 mL) ground cumin
½ tsp. (2.5 mL) salt (or to taste)
¼ tsp. (1 mL) ground black pepper
In a large bowl, combine the ground chicken with the chopped bell peppers, onion, cilantro and all the spices. Mix thoroughly with your hands for 5-10 minutes, until the mixture becomes sticky and well combined. This helps the kebabs hold their shape on the grill.
Divide the mixture into 4-6 portions. With damp hands, shape each portion around a skewer, pressing it into a long, flat sausage shape (about 6-8 inches long). If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Preheat your BBQ to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the kebabs on the grill and cook for 5-6 minutes per side, turning carefully with tongs. Cook until the chicken is fully cooked through and has nice grill marks.
Gently remove the kebabs from the skewers and serve hot. Pair with naan bites, tomato rice, grilled vegetables and a generous spoonful of tzatziki. Garnish with microgreens or fresh herbs and a bit of coleslaw for extra crunch, if desired.
Makes 4-6 kebabs.
Grilled Vegetable Kofta Skewers with Honey Salt Garlic Kofta Glaze
Recipe by:
Honey Salt
Chef Johann Caner
Skewers
2 cups (500 mL) cremini mushrooms
1 cup (250 mL) cherry tomatoes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 zucchini, thickly sliced
1 yellow zucchini, thickly sliced
Wooden or metal skewers
Marinade
¼ cup (60 mL) olive oil
3 cloves garlic, pressed or minced
Juice of 1 lemon
½ tsp. (2.5 mL) dried oregano
½ tsp. (2.5 mL) dried basil
½ tsp. (2.5 mL) smoked paprika
Kosher salt and black pepper, to taste
Honey Salt Garlic Kofta Glaze
3 tbsp. (40 g) minced garlic
2 tbsp. (30 mL) canola oil
1⅓ cups (420 g) honey
¼ cup (60 mL) water
In a bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, smoked paprika, salt and pepper.
Thread mushrooms, tomatoes, peppers, onion and zucchini onto skewers. (If using wooden skewers, soak in water for 30 minutes beforehand.) Brush the marinade over the skewers and let sit for 10-15 minutes while you preheat the BBQ.
In a small saucepan, heat canola oil over medium-low heat. Add garlic and sauté until golden (2-3 minutes). Stir in honey and water. Simmer for about 5 minutes, until slightly thickened. Remove from heat and let cool to a syrupy consistency.
Preheat your BBQ to medium-high heat. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
Brush the grilled skewers generously with the Honey Salt garlic kofta glaze. Serve hot, optionally with extra glaze on the side.
Makes 4 skewers.
Pork Belly Surf and Turf Tacos
Recipe by:
Fanny Bay Oyster Bar and Shellfish Market
Chef Alex Guido
Pork belly
½ piece (1-2 lb) pork belly, sliced into 2-inch strips
2 cups (500 mL) water (more if needed)
1 cup (250 mL) brown sugar
2 tbsp. (30 mL) kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed
To brine the pork belly, in a bowl, dissolve brown sugar and salt in water. Stir in garlic and ginger.
Place pork belly in a container and pour the brine over it. Ensure it’s fully submerged (add water if needed). Refrigerate overnight or for at least 8 hours.
To BBQ roast the pork belly, remove the pork belly from brine and pat dry. Preheat BBQ to 450°F using indirect heat (one side lit, one side off). Place pork skin-side up on the cooler side in a cast iron pan or directly on the grill with a drip pan underneath. Close lid and cook for 30 minutes.
Reduce BBQ temperature to 275°F and continue roasting for 1 to 1½ hours, until tender. Let cool to room temperature, then wrap and refrigerate until firm (at least a few hours, or overnight). Slice into ½-inch strips.
Grill pork slices over direct high heat for 1 to 2 minutes per side, until edges are crisp and caramelized.
Al Pastor Prawns
3 large tiger prawns (or scale as needed)
1 tbsp. (15 mL) Al Pastor sauce (see below)
1 tsp. (5 mL) minced garlic
1 tsp. (5 mL) chopped parsley
1 tsp. (5 mL) olive oil
Salt to taste
Combine prawns with all marinade ingredients and let marinate for 1 to 2 hours in the refrigerator. Preheat BBQ to high heat. Grill prawns on skewers or directly on the grill for 2 to 3 minutes per side until opaque and slightly charred.
Al Pastor Sauce
3 x 198 g cans chipotle chilies in adobo
1 x 3.5 oz pack achiote paste
3 cups (750 mL) orange juice
6 cloves garlic
1 cup (250 mL) apple cider vinegar
1 cup (250 mL) honey
1 tbsp. (15 mL) ground cumin
1 tbsp. (15 mL) chili powder
1 tbsp. (15 mL) dried oregano
Salt to taste
Blend all ingredients in a food processor until smooth. Optional: simmer in a small pot on the grill for 15 to 20 minutes to concentrate the flavour. Sauce can be stored in the fridge in an airtight container for up to five days.
Guacamole
3 ripe avocados
1 tsp. (5 mL) olive oil
1 tsp. (5 mL) lime juice
Salt to taste
Mash or blend all ingredients until desired texture is reached (chunky or smooth).
Taco sauce
2 cups (500 mL) mayonnaise
2 cups (500 mL) sour cream
1 cup (250 mL) lime juice
Salt and pepper to taste
Whisk all ingredients together in a bowl until fully combined. Chill until serving. Sauce can be stored in the fridge in an airtight container for up to five days.
Topping and assembly
Grilled pineapple (sliced, grilled, and diced)
Diced red onion
Fresh cilantro leaves
Corn or flour tortillas (lightly charred on the grill)
Warm tortillas on the BBQ for 10 to 20 seconds per side. Add grilled pork belly slices. Top with grilled al pastor prawns.
Add a spoonful of guacamole. Drizzle with taco sauce. Garnish with grilled pineapple, red onion, and cilantro.
Optional: finish with a squeeze of fresh lime juice.
Makes 10 tacos.
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Source: vancouversun.com