A Father's Day Grilling Menu
By Brenda Hyde
Father's Day is a day to spoil dad and let him know
how special he is. Hand him the Sunday newspaper, a
cold drink and inform him that you will be grilling
today. This menu is SO easy. Plan some yard games
and family fun for afterwards and the day will be
complete! There is no need to spend a fortune at a
restaurant. Even a first time griller can make this
menu with ease. Add corn on the cob or a fresh salad
if you wish. Bake the cake the night before and
frost before serving.
Appetizer-Snack:
Black Bean Salsa
Ingredients:
1 1/2 cups diced tomatoes
1 cup cooked black beans (canned is fine-drained and rinsed)
3/4 cup coarsely chopped fresh cilantro
3 tablespoons red wine vinegar
1 jalapeno pepper, stem and seeds removed, finely minced
Dash hot pepper sauce
Salt and freshly ground pepper
In a medium size bowl, combine the tomato, black beans,
cilantro, vinegar, jalapeno, hot pepper sauce, and salt and
pepper to taste. Mix well. Set aside at room temperature
for 30 minutes, stirring once or twice. Note: leave in the
seeds and stem of the pepper if you want to make it
hotter or add more pepper sauce!
Mexican Grilled Steak
Ingredients:
20 ounce top sirloin steak
2 tablespoons vegetable oil
1/2 tsp. dried leaf oregano, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 cup orange juice
1 tablespoon lime juice
2 tsp. cider vinegar
2 orange slices, 1/2 inch thick
Place steak in a shallow glass baking dish. Rub with
oil on each side. Sprinkle with oregano, salt and pepper.
Sprinkle orange juice, lime juice, and vinegar over the
steak. Cover and refrigerate overnight or several hours,
turning occasionally. To cook meat, preheat charcoal
or gas grill. Drain meat, reserving marinade. Place steak
on grill. Top with orange slices. Occasionally spoon the
marinade over steaks as they cook. Grill 3-4 minutes on
each side, or until as done as you desire. Remove orange
slices to turn steak. Replace orange slices on top of steak.
Slice thinly and serve. Note: You can also serve this with
fresh flour tortillas to wrap around pieces. You can also
use this same marinade and method for your favorite individual
cuts of steak, doubling the recipe if need be for more marinade.
Grilled Potatoes
Ingredients:
1 potato per person, red or white
onion and/or garlic powder
bacon
butter
foil
Wash potatoes and tear off enough foil to wrap each
potato individually. Slit each potato with a cross and
wrap bacon around each potato.Sprinkle onion powder
on the foil with a little butter. Roll each potato up in foil
place on grill. Turn over after first 30 minutes. Then add
your meat to the grill. Potatoes should be done when the
meat is. Note: I also microwave the potatoes for 2-3
minutes in the microwave after making the cross, then
proceed as directed. This works when you don't have
as much time or are cooking a meat that doesn't take long.
Cherry Swirl Cake
Ingredients:
1 box French vanilla or white cake mix
1 can cherry pie filling
Frozen whipped topping, thawed
Mix the cake as directed on the box, pour into
a 9x13 pan that has been buttered or sprayed
well. Open the cherry pie filling and dot on
tablespoons full of the glaze/liquid part of the
filling in 6 or so spots on top of the batter. Using
a butter knife run it through the batter and the
filling to swirl it together. Bake according to the
box directions. When cake is done and cooled
add the cherry pie filling over the top of the
cake evenly. Cut and spoon out pieces of the
cake onto plates and top with a spoonful of
whipped topping.
About the Author
Brenda Hyde is a freelance writer, and editor at Old Fashioned
Living.com. She lives with her husband Chuck and their three
kids in the Midwest United States.
