Father’s Day Grilling Tips From Sizzler

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(credit: Thinkstock)

(credit: Thinkstock)

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STUDIO CITY (CBS) — Celebrating Father’s Day with a BBQ?

Sizzler Special Projects Chef Chris Rahder and his son stopped by KCAL9 Tuesday to show viewers a Father’s Day grilling spread.

Rahder shared the following recipes, which serve four to six people:

Appetizer:  Bacon-Wrapped Shrimp with Toasted Parmesan Baguette Slices

15-20 count shrimp, 3 per skewer

1 slice of bacon for every two shrimp (plain, peppered or jalapeno)

Red and green peppers

Onions

Olive oil

Salt and pepper

Parmesan cheese

Fresh dill and garlic

French bread

Marinate the cleaned shrimp and chunks of vegetables with fresh chopped garlic (2 tsp.), olive oil (1/4 cup), fresh dill (appx. 2 tsp.), pepper (1 tsp.) and salt (2 tsp.). Bake bacon in oven at 350 degrees for 12-15 minutes. Do not allow it to become crisp. Wrap shrimp with bacon, then alternate shrimp with vegetables. Slice French bread on angle, ½ inch thick. Brush with olive oil/garlic mixture, sprinkle with salt and pepper and Parmesan cheese. Grill on medium heat until shrimp is done and bread is toasted, turning as needed. Note: if using wood skewers, soak in water for one hour to prevent burning.

Salad on a Stick

Red and green peppers

Onions

Tomatoes

Mushrooms

Sliced carrots

Fresh tarragon

Mixed salad greens

Balsamic vinaigrette or other dressing

Marinate vegetables, using same ingredients as above, except use tarragon instead of dill. Assemble skewers and grill on medium high till tender, turning a few times. Place greens on plate, top with warm vegetables and drizzle with dressing.

Entrée:  Steak and Potatoes

Fresh tri-tip steak or other beef, chicken, pork or seafood, cut into bite-sized pieces

Fingerling potatoes

Red and green peppers

Onions

Mushrooms

Fresh rosemary

Sizzler Steak Sauce

Marinate meat and vegetables, using same ingredients except use Rosemary instead of dill. Bake potatoes in olive oil, garlic, rosemary, salt and pepper at 350 degrees for 15-20 minutes. Allow to cool before skewering. Assemble skewers, alternating meat, vegetables and potatoes. Grill on medium high until desired doneness. Place skewers on plate, pour on steak sauce.

Dessert:  Grilled Peaches and Apricots

Fresh peaches and apricots

2 cups of panko bread crumbs

2 sticks of salted butter

1 1/2 cups of brown sugar

1 tsp. of cinnamon

Vanilla ice cream

Melt butter then add brown sugar and cook for 3-5 minutes until thick. Add cinnamon to mixture and stir. Pour bread crumbs into a bowl, add brown sugar mixture, one large spoonful at time, and mix. Form into gumdrop-sized balls. Cut fruit in half and remove pit, brush with butter. Grill fruit cut side down on high heat to mark the fruit, remove from high heat and turn over and place on cooler part of grill. Fill cut side up with the panko caramel mixture and close lid to allow fruit and panko mixture to bake, grill covered for 10-15 minutes or until mixture browns. Remove from heat, let cool for a few minutes, serve warm with vanilla ice cream.

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