Fire Up The Grill to Win Dad’s Heart

By Jacqueline G. Goodwin. Ed.D.

Sure, ties, golf lessons, cologne, and magazine subscriptions are all fine Father’s Day gifts, but those presents are pretty been-there-done-that, right? This year, give Dad the one thing he never can have enough of: time with the grill and you by his side. Dad will be impressed by your grilling skills and by the delicious flavors you serve him with these salivating recipes. So fire up the grill with these winning recipes to win Dad’s heart on June 20.

Beer-and-Butter Shrimp Foil Pack

• 1 1/4 pounds of peeled and deveined large shrimp
• 1/2 cup of Dad’s favorite lager-style beer
Juice of 1 lemon
• 5 smashed garlic cloves
• 2 tablespoons of unsalted butter in pieces
• 1 teaspoon Old Bay seasoning
Kosher salt

Preheat a grill to medium high heat. Lay out a large piece of foil and spread out 1 1/4 pounds of peeled and deveined large shrimp in the center of the foil. Pour in 1/2 cup of Dad’s favorite lager-style beer (give him the rest to drink).

Add the juice of 1 lemon (throw in the lemon halves, too), 5 smashed garlic cloves, 2 tablespoons of unsalted butter in pieces, 1 teaspoon Old Bay seasoning and a sprinkle of kosher salt. Top with another large piece of foil. Crimp and fold the edges together to seal tightly.

Transfer the foil pack to the grill, close the lid and cook until all the shrimp are pink and cooked through, 4 to 6 minutes. Let it sit for a few minutes and then (careful of the steam) rip the packet open. 

Grilled Bone-In Rib Eye With Grilled Carrots and Butter

For the Butter
• 1 cup unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1/2 bunch fresh Italian parsley, finely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper to taste

Mix all ingredients with a whisk or in a mixer. Roll into a log and refrigerate until hardened.

For the dry rub:
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons onion powder
• 1 teaspoon dark chile powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons brown sugar
• 1 teaspoon cayenne pepper

Combine all dry rub ingredients, mixing evenly.

For the rib eye and carrots:
• 2 bone-in rib eye steaks, about 1 1/4 to 1 1/2 inches thick
• 1 dozen baby carrots
Canola oil
Finely chopped parsley

Pour some of the dry rub onto a large plate. Drizzle about 1 teaspoon canola oil on each steak and rub it all around to coat. Press each steak down into the rub. Turn the steak over and repeat, making sure that the 2 sides of the steak are completely seasoned by the rub. Grill over a medium flame, about 6 minutes per side for medium-rare. Let rest. Meanwhile, in a bowl, toss the baby carrots in canola oil to coat and sprinkle with the remaining rub. Reserve any leftover dry rub that has not come into contact with the steak in an airtight container for future use. Grill the carrots over low heat, turning frequently, until soft.  If desired, slice rib eyes or serve whole. Top with 1 pat of butter per steak, plus parsley and carrots. 

Lemon Grilled Chicken Thighs and Zucchini with Cardamom Infused Maple and Lemon Sauce

• 6-8 boneless chicken thighs
• 2 medium zucchini, trimmed and sliced thickly
Salt and pepper
Vegetable oil
• ¼ cup olive oil
• 2 tablespoons Runamok Cardamom Infused Maple Syrup*
Juice from ½ fresh lemon
• 1 small red onion, sliced thinly
• 1 teaspoon red pepper flakes

Season the chicken thighs and zucchini with salt and pepper and toss with a little vegetable oil. Place on a grill heated to medium-high. Grill until browned on both sides and completely cooked through, about 10 – 15 minutes (maybe less for the zucchini).

While the chicken and zucchini are cooking, combine the olive oil, maple syrup, lemon juice, onion and red pepper in a large bowl. When the chicken and zucchini are done, put them in the bowl with the sauce immediately and toss them gently to make sure the sauce covers all of the ingredients. Let it sit for about a half hour and up to an hour, turning occasionally to recoat the meat. 5 minutes before serving, restart the grill and return the chicken and vegetables to it. Sear the meat on high heat for a few minutes. Place the meat and vegetables on a serving platter, pour the sauce from the bowl over the top and serve.
*Note: Purchase at and/or on Amazon.