Barbeques Galore is firing up the grill for dad’s day.

Father’s day is this weekend and many of you will dust off your grills and get barbecuing. This year, instead of making the usual burgers and hot dogs, surprise dad, family and friends with something a little different. Barbeques Galore, the leading retailer of premium grilling and outdoor products since 1980, has worked with top barbecue experts to develop mouth-watering, easy to make recipes sure to delight even the pickiest gourmand. Try making the Pork Satay with Peanut Sauce for an Asian flair on the grill, or heat up your palate with the spicy Tuna & Jalapeno Skewers. Finally, satisfy your sweet tooth with grilled strawberries topped with balsamic syrup and vanilla bean ice cream.

I love these mouth-watering recipes for casual engagement parties, rehearsal dinners and those first dinners together as a couple. If you try them for Father’s day, give the dad’s a day off.  Fire up the grill and show him how much you appreciate him and truly thank him for being the best dad in the world.  If you decide to use them for a wedding-themed event, your guests will be thrilled you did.

(All Recipes Courtesy of Barbeques Galore, www.bbqgalore.com)

Pork Satay with Peanut Sauce

12 oz pork loin

6 soaked bamboo skewers

Asian Spice Blend

½ cup peanut butter, chunky or smooth

1 can (10 oz) coconut milk

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon garlic, chili paste

Preheat grill on high heat. If using a barbecue topper, preheat topper as well. Remove pork from packaging and cut into 2 oz strips. Sprinkle Asian Spice blend over pork strips and skewer up on soaked bamboo skewers. Grill over high heat until cooked through, about 2 minutes on each side. Let rest 5 minutes before serving. To prepare the peanut sauce, combine peanut butter, coconut milk, soy sauce, rice wine vinegar, and chili paste in a blender and purée until smooth. Remove from blender and place in a sauce dish, or pour sauce over cooked satay.

Tuna & Jalapeño Skewers on a Cucumber Mango Salad

1 large red onion, sliced into thin strips

1-cup rice wine vinegar

¼ cup sugar

12 one-inch cubes of tuna

4 large jalapeños, sliced in one inch rounds

Salt and pepper

6 soaked bamboo skewers

Fire & Flavor Asian Rub

Sesame Seeds

1 large cucumber peeled, deseeded, and sliced into thin strips

2 large mangos, sliced in thin strips

1 red bell pepper, thinly sliced

½ cup cilantro leaves, picked

Dressing:

Juice of one lime

1-tablespoon fish sauce

2 tablespoons soy sauce

Preheat grill on high heat. If using a barbecue topper, preheat topper as well. To prepare the red onions for the salad, bring the rice wine vinegar and sugar to a boil in a sauce-pot. Pour hot mixture over sliced red onion and let cool uncovered to room temperature. For the dressing, combine the lime-juice, fish sauce, and soy sauce in a mixing bowl. Next, remove soaked skewers from water. Skewer tuna cubes and jalapeño wheels, then season with Asian Rub and sesame seeds. Grill over high heat to desired temperature. To finish the salad, combine the cucumber, mangos, red bell pepper, cilantro, and pickled red onions. Cover with dressing, then add skewers. Let stand at room temperature for 20 – 30 minutes before serving.

Grilled Strawberries with Balsamic Syrup, Vanilla Bean Ice Cream & Cracked Black Pepper

3 cups balsamic vinegar

½ cup sugar

1 cup strawberries

Vanilla ice cream

Cracked black pepper

Combine vinegar and sugar in a sauce-pot, and bring to a boil. Reduce by ¾, taste for sweetness. If too sour, add sugar until desired sweetness is achieved. Set aside, and let cool.

Preheat grill on high and set BBQ topper to preheat. Grill strawberries until lightly roasted.

In a bowl add strawberries then ice cream. Drizzle balsamic reduction over and finish lightly with cracked black pepper.

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