This Father’s Day, if you are struggling to find the right gift for your Dad, remember the old saying, “the way to a man’s heart is through his stomach.”
To that end, we have snagged some of the most Dad-friendly recipes that are sure to hit the spot this Father's Day weekend. Remember, the secret ingredient is love, also salt.
Grilled Red Curry Chicken and Bell Peppers
1/4 cup red curry paste
1/4 cup canola oil
2 tablespoons fresh lime juice
1 tablespoon sambal oelek (ground fresh chile paste)
2 teaspoons finely chopped garlic
8 boneless, skinless chicken thighs (1 1/2 lb.)
12 miniature red bell peppers (about 9 oz.)
8 red Fresno chiles
2 large shallots (about 3 oz.), peeled and halved Cooking spray
Whisk togetherthe first 5 ingredients. Place chicken and half (about 1/3 cup) of the curry paste mixture in a large ziplock plastic bag. Reserve remaining mixture. Seal bag, removing any excess air, and massage mixture into chicken. Chill 2 to 24 hours, turning occasionally.
Preheat grill to medium-high (about 450°F).
Coat bell peppers, Fresno chilies, and shallots with cooking spray, and place in a single layer on grill grate. Grill bell peppers and Fresno chiles, uncovered, until charred, turning occasionally, 6 to 8 minutes. At the same time, grill shallots until charred, 2 to 3 minutes. Place bell peppers, Fresno chiles, shallots, and 2 tablespoons reserved curry paste mixture in a large bowl, and toss to coat.
Remove chicken from marinade; discard marinade in bag. Place chicken on grill grate, and grill, uncovered, until done, 5 to 6 minutes per side. Arrange vegetables and chicken on a platter; top with remaining curry paste mixture.
2 pounds steak
2-3 cloves minced garlic
1 tbsp chili powder
3 tbsp oil
2 tsp sea salt
1/2 tsp chipotle chili powder
Make a thick paste of garlic, chili powder, salt, oil, and pepper in a small bowl. And rub the paste over the entire steak.
Wrap it and refrigerate for hours.
Grill steak on high heat for 2 minutes on each side.
Once done, reduce heat to medium and grill each side for 4 minutes till it’s done.
3 tbsp ground espresso coffee beans
3 tbsp brown sugar
1 tbsp chili powder
2 tsp sea salt
1 tsp ground black pepper
1 tsp onion powder
1/2 tsp garlic powder
Combine all the ingredients and rub the mixture onto steaks.
Refrigerate it for an hour.
Place it on the grill at medium heat till it’s done. Cooking time may depend on the thickness.
Once done, sit aside for 5 minutes before you serve.
4 pounds beef ribs
1/2 cup red wine
1/4 cup soy sauce
2 tbsp vegetable oil
3 cloves garlic
1 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp barbecue sauce
First, mix all the ingredients.
Place the ribs in a shallow dish and pour the marinade over them, covering all the ribs evenly.
Cover and refrigerate for a few hours.
Preheat the grill to 250 F for indirect cooking and place ribs on the cool side of the grill.
Cover it and cook for 1 hour, turning every 15 minutes. Keep checking them; once ribs reach an internal temperature of 165 F, remove from heat and serve.
Russet potatoes (about 2½ pounds), scrubbed
Olive oil (for rubbing)
Flaky sea salt
Freshly ground black pepper
Unsalted butter, finely grated Parmesan (or your favorite cheese), and/or chopped fresh chives (for serving)
Preheat oven/grill to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
Place potatoes directly on the rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.