Preparing to salute our dads on their day

My father loved food with a passion that many reserve for sports, music, or some other endeavor. My dad waxed poetic about fresh sweet corn and good brisket, apple pie in the fall or small-farm, hand churned ice cream in the summer. Homemade lemonade was worth a detailed critique on a hot summer’s day as was a tomato from his garden in late July. He was almost as excited about the large ripe blueberries from the car-sized bush he covered with netting to keep the birds away, as he was when his beloved Red Sox won a big game.

My dad loved food in all seasons, but summer was his favorite. Whether it meant swimming and picnicking for a day at his beloved Nantasket Beach or grilling for our huge extended family and close friends, food was front and center, and he relished those times with the excitement of a kid at Disney World.

It was also the time for growing his lush vegetable garden which meant he could go pick sweet corn and tomatoes, peppers, carrots, radishes, beans and more right in our backyard, or asparagus, rhubarb, and blueberries, on the side yard where he also spent hours pruning and caring for the apple trees that produced bushels of big, juicy, sweet apples every fall just as summer was winding down.

In 1982, he planted four rhubarb bushes along the side of the house. He asked me to help, but I couldn’t, I was pregnant with my second child and could barely move. I had no idea why he was growing rhubarb as I knew very little about it and he could not pick it for two years. But, within those two years, he learned a lot and in year three he created and mastered dozens of delicious recipes from sauces to muffins and even strawberry rhubarb ice cream! In 1988 my parents sold the house, but my dad moved 5 HUGE rhubarb plants to my house. In 2023, they are still supplying us and many of my neighbors with tons of rhubarb for the many ways in which he taught me to use it.

My dad was happiest in front of a stove in the kitchen or working the big grill in our backyard. He completely believed that there was nothing that could not be grilled — from meat to fish to vegetables, potatoes, corn, fruits and of course, marshmallows. And if he wasn’t grilling in the summer, he could often be found on his friend’s boat by 4 am, catching buckets of local flounder for the grill that night.

Summer was his happy time and his love of good, summer foods made our summers healthy, educational and so much fun!

If you have a dad like I had, then you know that nothing will make him happier on Father’s Day than a great meal.

So fire up the grill, make some fresh lemonade and get to work on lots of homemade Father’s Day cards (because they are the best kind) and show Dad how much you love him. And, of course … happy Father’s Day to all the dads out there!

South Carolina Yellow Mustard Grilled Chicken (Meat)

Not all barbecue sauces are red. This is for true yellow mustard lovers; a favorite in South Carolina.

1/2 to 2/3 cup yellow mustard (Not Dijon, just inexpensive yellow)

1/2 onion, finely grated

1/4 cup apple cider vinegar

1/3 cup packed light or dark brown sugar or half and half, to taste 

1/4 cup honey, to taste

1 Tbsp. dry mustard powder

1/2 to 2 tsp. tabasco or hot sauce, to taste

1/2 tsp. Worcestershire sauce

3 tablespoons Canola oil

8 to 10 skin-on, bone-in chicken thighs (2-1/2 to 3-1/2 pounds)

Kosher salt and freshly ground pepper

Canola oil for brushing the grates of the grill

Whisk the first 8 ingredients together in a large bowl. Remove 2/3 of the sauce to another container and place the chicken pieces in the larger bowl with the remaining third of the mustard sauce. Toss to coat and let sit for about 15 minutes.

Heat the barbecue to medium and generously brush the grates with canola oil. Take about 1/4 cup of the reserved sauce for basting the chicken and refrigerate the rest.

Grill the chicken, skin side down, until the chicken moves easily and there are well-defined grill marks. Turn the chicken and baste the skin side several times while cooking. When the meat reaches an internal temperature of 170 degrees, it is done.

Place the chicken on a platter and serve with the remaining sauce. Makes 8 to 10 pieces.

Brown Mustard Grilled Chicken (Meat)

A mustard-lover’s heaven for the true deli brown mustard lovers.

2 to 3 pounds chicken pieces, or boneless skinless pieces

1/4 cup whole grain or brown mustard

2 Tbsp. Dijon mustard

4 cloves garlic, finely chopped

2 Tbsp. white wine vinegar

1 Tbsp. tamari sauce or low-sodium soy sauce

1 to 2 Tbsp. honey, to taste

1 Tbsp. light brown sugar

2 tsp. canola oil

1 Tbsp. finely chopped fresh rosemary leaves

2 tsp. Spanish (sweet) paprika (scant) or smoked paprika

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Place all ingredients in a small bowl and whisk together until smooth. Cover and let sit for 1 to 4 hours for flavors to meld. Makes about 3/4 cup.

Rinse chicken and pat dry. Brush chicken pieces with canola oil.Place in a large bowl. Add half the marinade and toss to coat.L et sit for 20 minutes, tossing occasionally. Place on a medium hot grill and grill until internal temperature reaches 165 degrees for white meat and 170 for dark meat.

Herbal Salsa Verde for Grilled Steak (Pareve)

1/2 cup extra virgin olive oil

4 to 6 garlic cloves, finely minced

1 Tbsp. (generous) finely grated lemon zest

Kosher salt and freshly cracked black pepper, to taste

2 cups fresh herbs such as basil, tarragon, oregano, thyme, finely minced

1 cup fresh parsley, finely minced

1/2 cup fresh chives, finely minced

Place oil, garlic and lemon zest in a large bowl. Mix and let sit, covered lightly, for 45 minutes. Add salt and pepper to taste.

While lemon and garlic are marinating, remove stems from the fresh herbs and Discard. Finely chop the herbs and add them, the parsley, and the chives to the bowl. Mix well.

Add a bit more oil if needed. Set aside for another 30 minutes, mixing frequently. Serve over grilled steak, burgers, turkey burgers or chicken.

Makes about 3 cups.

Simple Hot & Sweet Bourbon Barbecue Sauce (Pareve)

This is a great barbecue sauce for ribs, chicken or even hamburgers. I love it on skin-on thighs. Make as hot or mild as you like.

2 cups Ketchup 

½ cup blackstrap molasses, more to taste

¼ to 1/3 cup Bourbon

1 to 3 (or more) Tbsp. hot pepper sauce

2 Tbsp. kosher Worcestershire sauce

1 tsp. paprika, smoked or sweet

2 to 4 cloves garlic, pressed through a garlic press

1 tsp. onion powder

2 to 4 heaping Tbsp. dark brown sugar, to taste

4 Tbsp. canola oil

Combine all ingredients except the oil in a saucepan. Bring to a boil over medium heat and stir often. Reduce heat to simmer, stirring frequently, until thickened. Remove from heat.

Add the oil and whisk to blend. Let cool. Refrigerate until ready to use.

Can be made several days ahead.

Makes about 3 cups.

Kansas City Chili Grilling Rub (Pareve)

This is all about tasting and adjusting ingredients as you go along to get the mix you like. 

1/2 cup dark brown sugar, firmly packed

1/4 cup paprika (a small part of this can be smoked or hot Hungarian paprika)

1 tsp. to 1 Tbsp. freshly cracked black pepper, to taste

1 tsp. to 1 Tbsp. kosher salt, to taste

1 Tbsp. chili powder, to taste

1 Tbsp. garlic powder, to taste

1 Tbsp. onion powder, to taste

OPTIONAL: 1 tsp. cayenne, or to taste if you like a really hot rub

Combine all ingredients together and transfer to an airtight container.

To use: Take a small spoonful of the rub and place on the meat. Rub it gently and quickly into each side of the meat. (I wear food prep gloves for this.) Let meat rest for about 10 minutes before grilling. The rub may be stored in an airtight container for up to six months in a cool, dark place.

Warm Grilled Potato Salad (Parve)

This no-mayo potato salad is delicious with lots of added veggies such as fresh green beans and roasted asparagus, blistered cherry tomatoes and any other veggies you like.

5 to 6 large California Long white or Yukon Gold Potatoes

6 to 8 Tbsp. extra-virgin olive oil, divided 

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 tsp. freshly cracked black pepper 

1/2 to 1 tsp. paprika

1 Vidalia or red onion, thinly sliced, slices cut into quarters 

1/2 cup sliced scallions

1 to 2 cloves garlic, finely minced

1/2 tsp. sugar

1/2 tsp. kosher salt, to taste

1/4 tsp. celery seed

2 to 3 tablespoons red wine vinegar

Salt and pepper, to taste

Slice the potatoes (peel, if you like; if not, scrub them) and slice into 1/4-thick slices. Place in a large bowl and toss with 3 tablespoons of the olive oil. Sprinkle with the garlic powder, onion powder, pepper and paprika and toss to coat. Place the potatoes in a grill basket over a hot grill and grill for 10 to 20 minutes, tossing or flipping the potatoes often to cook on both sides. Potatoes should be a bit browned and are done when they are cooked through.

While the potatoes are cooking, whisk together the remaining olive oil, minced garlic, sugar, salt, and celery seed. Add the garlic wine vinegar and whisk to emulsify.

Slice the onion and place in a large bowl. Add the sliced scallions and toss. Add any other veggies you may like.

Add the cooked potatoes to the bowl and toss to mix. Pour the dressing over the potatoes and veggies, toss gently, and serve.

Cabernet Sauvignon Burger (Meat)

This is a fantastic burger for adult family members. Kids will like their burgers plain.

1 bottle Cabernet Sauvignon wine

1/2 cup shallots, minced

9 Tbsp. trans-fat free pareve margarine

2 tsp. brown sugar

1 Tbsp. minced fresh rosemary

1 to 2 cups sliced mushrooms 

1-1/2 to 2 pounds extra lean ground beef

1 tsp. salt

1/2 tsp. freshly cracked black pepper

1/2 cup breadcrumbs

1 to 3 clove garlic, finely minced

1/2 small red onion finely minced, about 1/4 cup

1 egg

Canola oil

Focaccia rolls or good quality bulkie rolls

Place the wine and shallots in a small saucepan over medium heat and bring to a boil. Simmer until the wine is reduced to about 3/4 cup.Add one tablespoon margarine and stir until melted. Add the sugar and whisk until the sugar is melted. Set aside.

Mix the rest of the melted margarine with the rosemary and set aside. 

Place the meat, salt, pepper, breadcrumbs, garlic, onion and egg in a bowl and mix thoroughly. Add about 1/4 of the shallot wine mixture to the meat and mix well. Cover the meat and let sit for 10 minutes.

Heat a skillet and add 2 tablespoons canola oil. Add the mushrooms and sauté until they turn golden. Season with salt and pepper. Transfer to a blow. Set aside. 

Form the meat into 6 to 8 patties and brush each with canola oil. Place over medium high heat and grill, basting with the remaining wine until desired doneness. Place burgers on a platter. Set aside.

Brush the cut halves of rolls or focaccia bread with the margarine rosemary mixture and grill until golden. Serve burgers with mushrooms, any remaining shallot wine sauce, sliced tomatoes, sweet onion or red onion slices and baby filed greens. Makes 8 to 10 patties.

Sweet and Sour Glazed Hot Dogs (Meat)

2 Tbsp. ketchup

1 Tbsp. tamari sauce

1 teaspoon canola oil

1 large garlic clove, finely minced

1 Tbsp. dark brown sugar, more to taste

1/2 tsp. vinegar

1 tsp. molasses, to taste

Mix all ingredients together in a small saucepan and heat until the sugar is dissolved and the mixture is bubbly, about 3 to 4 minutes.Stir almost continuously. Let cool.

Take 4 to 8 large hot dogs and score them on three sides. Make a shallow cut lengthwise through the middle of each line of scores. Place the hot dogs on a hot grill and baste continuously with the glaze until the hot dogs are cooked through and deep golden brown. Makes 4 to 8.

Alternatively, for an appetizer, grill the hot dogs, and cut them into bite-sized pieces. Add them to the sauce and cook for 2 to 3 minutes until the sauce is very bubbly. Arrange the pieces on a platter and serve with toothpicks. Serves 4 to 10.