Chef John Varanese offers suggestions for firing up the grill this Father's Day

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WHAS11.com

Posted on June 11, 2012 at 11:27 AM

 

Peach bbq ribs

 

2ea.  Ribs racks, baby back or st. louis style

½ c. Hot sauce

2 tbls.  Kosher salt.

 

Place ribs in roasting pan with salt and hot sauce, cover with water and wrap with foil.  Put in 400-degree oven for 2 ½ hrs or until the meat begins to pull away from bone.  Pull from liquid and discard.  If smoke flavor is desired place in smoker for 1 hour.  Heat the grill to a high temperature and place the ribs meat side down and brush back side with bbq sauce and turn, brush meat side and turn and leave until meat crisps, turn over and brush one more time and leave on for a few more minutes.  Ready to serve.

 

Peach bbq

 

1 btl.   Bold and spicy bbq sauce

1c.       fresh peaches, pit and chop

 

Place in blender and puree.

 


Grill Vegetables

 

½ lb.    Asparagus, trim stems

1ea.      Zucchini  1ea. Squash, cut in ½ and then ½ in. sliced lengthwise

1ea.      Red pepper, seed stem and quarter

2 ea.     Sweet potatoes, slice in half inch rounds

            Olive Oil

            S&P

 

Heat grill, toss all vegetables with oil, salt and pepper. Place sweet potatoes on first then the rest of the vegetables.  Cook about 5minutes on first side, flip and leave on til tender.

 

Grilled Tuna/ chicken

 

4ea. 6oz. tuna steaks or4ea. 8oz. chicken breast

1tsp. Basil, fresh chopped

½ ea. Lemon, juiced

1Tbls. Olive Oil

            S&P to taste

 

Toss all ingredients in a bowl and refrigerate.  Tuna for 1 hour.  Chicken for 4 hours to

Overnight.

 

For tuna heat the grill on high and sear both sides and cook til desired doneness.  Let rest and slice on plate.

For Chicken heat grill to medium heat and place on hot spot til grill marks are reached then turn 45 degrees til marks form again to make a diamond shape.  Turn and place in a cooler spot and cover til cooked through.

 

Strawberry Vinaigrette

 

½ c.     Strawberries cut

1tbls.   Rice vinegar

1/2c.    Salad Oil

1tsp.    Sugar

1 ea.     Egg, yolk

            S&P to taste

 

Place strawberries, egg yolk, sugar and vinegar in blender and puree.  Slowly add the oil and season to taste.

 

Watermelon Salsa

 

2c.       Watermelon, seedless, diced ½ in.

1/2 ea.  Lime, juiced

½ tsp.  Cilantro, fresh, chopped

1 oz.    Red Onion, small dice

 

Toss ingredients together and refrigerate.

 

Salad

 

8 oz.    Mixed greens

½ c.     Feta cheese, crumbled

2 tbls.  Pinenuts, toasted

            Salsa

            Strawberry Vinaigrette

            Tuna or chicken

 

 

 

 


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