Shop Cheap didn't want to leave you without recipes for this all-important weekend, so we hit the archive and came up with ideas from Father's Day 2009. Knowing Dad, he won't remember. Enjoy!
Grilled Flank Steak with Ginger Marinade
Makes 3-4 servings
1 (5-inch) piece ginger, sliced thinly
1/4 cup sesame oil
8 medium garlic cloves, smashed
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat and sinew
In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.
Chicken or Steak with Balsamic BBQ Sauce
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Dressing Up BBQ
Yield: 4 servings
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper
For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
Roasted Corn with Sweet Red Peppers
4 to 6 ears fresh corn
1/3 cup diced sweet red bell pepper or roasted red bell peppers
ground black pepper, to taste
Remove husks and silk from ears of corn. Place each ear of corn on a piece of heavy duty foil then brush with melted butter. Sprinkle about 2 to 3 teaspoons of diced red pepper over each ear of corn. Sprinkle lightly with ground black pepper. Wrap foil around corn and twist each end. Bake at 450° for 25 minutes.
Chicken Taco Ring
Yield: 16 servings
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
2/3 cup finely crushed tortilla chips, divided
2 cups finely chopped cooked rotisserie chicken
3/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup reduced-fat mayonnaise
1 can (4 ounces) chopped green chilies, undrained
1/4 cup chopped pitted ripe olives
1 plum tomato, seeded and chopped
1 tablespoon taco seasoning
1 tablespoon lime juice
1 cup (8 ounces) reduced-fat sour cream
1 cup salsa
2 plum tomatoes, sliced
1 medium lime, halved and sliced
Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4 cup tortilla chips; press down gently. Separate into 16 triangles.
Place wide end of one triangle, chip side down, 3 in. from edge of prepared pan, with point overhanging edge of pan. Repeat with remaining triangles, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible).
Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime.
Berry-Patch Brownie Pizza
Yield: 12-14 servings
1 package fudge brownie mix (13-inch x 9-inch pan size)
1/3 cup chopped unblanched almonds
1 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
1 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
2 cups whipped topping
Mixed fresh berries
Prepare brownie batter according to package directions for fudge-like brownies, adding almonds and extract. Spread into a greased 14-in. pizza pan.
Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar, vanilla and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 in. of edges.
Top with berries. Refrigerate for 2-3 hours before serving.
Very Vanilla Berry Dessert
Makes 8 servings
2 cups halved or sliced strawberries
2 cups blueberries
1 cup raspberries
3/4 cup confectioners' sugar, divided
3 teaspoons McCormick Pure Vanilla Extract, divided
1 1/2 cups heavy cream
1. Mix berries, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl.
2. Beat cream, remaining 1/2 cup sugar and 1 teaspoon vanilla in large bowl with electric mixer until soft peaks form.
3. Refrigerate both berry mixture and whipped cream until ready to serve. To serve, spoon whipped cream over berries in individual dessert dishes.