Elevate Your Grill Game this Father’s Day
Posted on 05 June 2018
Father’s Day happens at the perfect time of year. The weather is warm, pools are open, everyone is having parties and the mouthwatering smell of the grill entices us all. For many dads, there’s nothing better than a summertime grill out. That’s why “Dad” is usually synonymous with the Grill Master or King of the BBQ.
Why? It could be the ruggedness of cooking over an open flame, the distinct smoky, charred taste, or maybe the hearty, dare we say primal nature of grilling meat? There are as many reasons as there are foods to be grilled and ways to grill them. When it comes to summertime cooking, fathers are who are adventurous and flavor-seeking are constantly in search of more reasons to stand in front of the grill.
Grilling on Granite
We certainly believe that there’s value in the comfort of your grilling area. Standing on a Granite anti-fatigue mat from WellnessMats provides maximum support and a ‘tough’ new aesthetic element. Tiny metallic flecks and subtle detail create the illusion of true granite with the added benefit of durability. It can take the pressure of the grill: the heat, the sharp utensils and the grease. And it always comes clean afterward.
This Father’s Day, we want to explore the ways every dad can elevate their grilling – with comfort and then with flavor. Fortunately, WellnessMats has relationships with some of the world's most accomplished and famous chefs. We love their food and they love standing on our mats. The comfort and support makes for a happy chef that could grill all weekend… and you just might want to with these delicious recipes.
5 Father’s Day Meals for the Grill from Famous Chefs
Grilled Lamb Chops – Giada De Laurentiis
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Grilled Chicken Escabeche Tostadas – Rick Bayless
1 pound boneless, skinless chicken thighs
1 large white onion, cut into ½ inch slices
2 ounces garlic scapes, chives, or green onion
Freshly ground black pepper
1 12-ounce can can pickled jalapeños en escabeche
12 tostadas, store bought or homemade
12 ounces (about 3/4 cup) fresh goat cheese
Turn on a gas grill to medium to medium-high or light a charcoal fire, letting the coals burn until they are covered with gray ash but still quite hot.
Using a pastry brush or an oil mister, spray one side of the chicken thighs, onion slices and garlic scapes or chives with a light coating of oil. Generously season with salt and pepper.
Lay the onion and chicken oil-side down on the grill and lightly oil and salt the other side. Grill until the onions are browned and soft and the chicken is cooked through (about 4 minutes per side for the onion, about 5 minutes per side for the chicken), turning them half-way through.
Place the garlic scapes or their stand-ins on the grill and spread out. Grill quickly until they are just wilted and starting to brown. As the ingredients are done remove them to a baking sheet to let them cool.
Chop the garlic scapes into small pieces, the onion into ½-ince pieces and shred or cube the chicken. Scoop everything into a mixing bowl. Open the can of pickled jalapeños and pour all of the vinegary liquid into the bowl. Separate the vegetables from the chiles, cut the vegetables into small pieces and add to the bowl. Slice as many jalapeňos as you like into ¼ inch strips and combine with the rest of the mixture in the bowl.
To serve, spread about 1 tablespoon of the goat cheese onto the bottom of each tostada, top with chicken in escabeche and pass to your hungry guests.
Grilled Potato Salad – Judson Todd Allen
9 small Yukon Gold potatoes, cleaned
3 large eggs (hard boiled), chopped
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1/4 cup plain non-fat Greek yogurt
1/2 cup mayonnaise
1 large roasted red pepper
2 ribs of celery, chopped
2 tablespoons sweet pickle relish
2 tablespoons Judson Todd Allen CHEF BLEND Hot Sauce
1 teaspoon, fresh dill
1 teaspoon, fresh parsley, chopped
1 teaspoon, olive oil
Salt and pepper to taste
Preheat charcoal grill.
Drop potatoes in a large pot of boiling salted water. Boil for approximately 8-10 minutes. Drain the potatoes and set aside to cool.
Cut cooled potatoes in half and add them to a baking sheet. Drizzle with olive oil, salt and pepper. Using tongs, place the potatoes on the hot grill. Cook on all sides to achieve beautiful grill marks. You want to be very gently so that the potatoes do not fall apart.
In a medium mixing bowl add yogurt, mayonnaise, mustards, vegetables, relish and hot sauce and combine. Next add chopped egg, potatoes, herbs and juice of lemon and gently mix to fully coat. Season with salt and pepper to taste.
Garnish with fresh herbs and paprika and serve warm or chilled.
Grilled Salmon in Toasty Peanut Salsa – Rick Bayless
3 unpeeled garlic cloves
3 dried guajillo chiles, stemmed, seeded and torn into large pieces
2 canned chipotles en adobo, stemmed and roughly chopped
1 cup roasted, unsalted peanuts
4 5-to-6-ounce boneless, skinless salmon fillets (preferably from wild-caught salmon)
A little olive or vegetable oil
2 green (or fresh spring “knob”) onions OR 2 fresh ramps
On one side of a large (10-inch) dry skillet, roast the garlic over medium, turning regularly, until soft and blackened in spots, 10 to 15 minutes. On the other side, toast the chiles: Use a metal spatula to press the guajillo chile pieces flat against the hot surface of the pan. When they release their aroma and change color slightly (maybe even give off a faint wisp of smoke), about 10 seconds, flip them over and press down again to toast the other side. Scoop into a bowl and cover with ¾ cup very hot tap water. Rehydrate the chiles for 10 to 15 minutes.
Peel the garlic and scoop into the blender, along with the guajillo chiles (including their soaking liquid), the chipotles and the peanuts. Add a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually about ½ teaspoon.
Heat a gas grill to medium-high or light a charcoal fire and let the coals burn until covered with white ash but still very hot. Smear the salmon fillets and green onions (or ramps) with a little oil and sprinkle with salt. Then, on the coolest place on your grill grate, grill the onion, turning regularly, until soft, about 15 minutes. Lay the salmon fillets on the hottest part of the grill grate, what would have been their skin-side down. When the grill grates have deeply seared marks into the salmon and the salmon has begun to release itself from the grates, about 3 minutes depending on the heat of your fire, flip them and cook to your desired degree of doneness—usually about 6 minutes total cooking time for a 1-inch-thick fillet. Transfer to warm dinner plates.
Chop the green onion (or ramp) into small pieces. Spoon some salsa over each fillet, sprinkle with chopped onion (or ramps) and serve right away.
Spicy Pork Skewers – Cat Cora
1/4 cup olive oil
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 Tbsp minced garlic
1 tsp chili powder
1/2 tsp red-pepper flakes
2 lb pork tenderloin, trimmed and cut into 1-1 1/2" strips or cubes (32 total)
1 large lemon, cut into 16 wedges
1 orange, cut into 16 wedges
Tomato Pepper Sauce -
1/3 cups cherry tomatoes, halved
1 jarred roasted red bell pepper, roughly chopped
1/4 cup extra virgin olive oil
1 Tbsp sherry vinegar
1 Tbsp roughly chopped almonds (7 or 8 whole nuts)
2 cloves garlic, roughly chopped
4 whole wheat pitas, halved
4 cup chopped romaine or iceberg lettuce
Prepare skewers: Combine oil, orange juice, lemon juice, garlic, chili powder, red-pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Add pork, turning to coat. Cover and chill at least 1 hour or overnight.
Soak 8 wooden skewers (10" long) in water at least 1 hour.
Heat oven to 450°F.
Make sauce: Spread tomatoes on lightly oiled baking sheet and roast until blistered, 20 minutes. Add to blender along with roasted red pepper, oil, vinegar, almonds, and garlic. Blend until smooth. Season with a pinch of salt and black pepper to taste. Set aside.
Coat grill grate lightly with oil and heat grill to medium heat.
Thread skewers with 4 pieces of pork, alternating with 2 lemon wedges and 2 orange wedges. Grill skewers, turning occasionally, until meat is browned, 12 to 15 minutes or to desired doneness. Let stand 5 minutes. While grill is still hot, grill pitas, turning once, until marked on both sides, about 2 minutes.
Serve skewers with pitas, lettuce, and sauce. Squeeze oranges and lemons over top of pork.
Put your best foot forward this Father’s Day, quite literally - and do it in style with our Granite Premium Standing Solutions. While your guests, friends and family are enjoying some of our favorite recipes from some of your favorite chefs, your feet, back, knees and joints will thank you for the comfort and support. In turn, your guest will thank you for being you… and for a delicious meal!