In honor of Father's Day we've put together a collection of grill recipes from some of Liverpool's favorite Dads. We hope you enjoy our gift to you.
Wishing you and yours a Happy Father's Day!
This is an easy to make, healthy side dish my Dad makes for me that I love. It goes great with fish (my favorite is salmon) or other protein of your choice. Pair with fresh lemon wedges or this dipping sauce we love!
For Grilled Artichokes
• Artichokes (serving size: 1 artichoke per person)
• 2-3 tbsp extra virgin olive oil or as much needed to coat artichoke
• 1-2 lemons
• Kosher rock salt or sea salt
For Dipping Sauce
• 1/2 cup mayonnaise (full fat preferred)
• 2 tbsp lemon juice, to taste
• 2 large garlic cloves, or 1 teaspoon of garlic, minced
• 1 tbsp Italian flat leaf parsley, finely chopped
• Salt and pepper to taste
How to Eat Grilled Artichokes
With cut side down on a plate, peel off an outer leaf. Dip the side of the leaf that was attached to the artichoke into the aioli. Bite down on the leaf sliding between your teeth to remove the soft meat on the end. Do this with all leaves until you get to the purple leaves. These leaves are softer and you can eat them in their entirety. You can also eat the whole artichoke heart down to the soft inner part of the stem.
First, Make Dipping Sauce:
Whisk together all dipping sauce ingredients. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Pre-heat your grill if wood or charcoal, if propane you can start a little later to preserve gas. Steam artichokes in boiling pot of salted water (enough water to cover artichokes) on stove, 20-30 minutes.
Once softened to your liking, drain and place on cutting board. Cut artichokes in half and gently scoop out the fuzzy part (the choke).
Generously pour olive oil on the artichokes and sprinkle some kosher rock salt on them.
For a good char place cut side down directly on the grill for approximately 5-7 minutes and then flip and grill another 5-7 minutes. Remove from grill and drizzle with lemon juice.
Serve with more fresh lemon wedges and dipping sauce. Enjoy!
My father’s name was Tony Toce and I then became TJ when born, which stands for Tony Junior! My father was very Italian and a hardcore carnivore. His favorite was lamb and of that, grilled lamb chops. This recipe is exceptionally sumptuous due to the amazing marinade which makes the meat melt in your mouth. This recipe is from my younger sister Allison’s site, called Divine Foodie. She and her husband are trained chefs. She has many of our family’s dearest recipes on the site. Enjoy and think of Tony when you make these.
• Two large ziploc bags
• 2 lemons
• 1/5 cups of olive oil
• 1 bunch of fresh rosemary, stems removed and finely chopped with a knife almost to a powder
• 2 tbsp salt
• 2 tbsp black pepper
• 8 cloves of fresh garlic, minced
• 2 racks of lamb chops left whole to marinate (2 racks serves 4-5 people)
For melt in your mouth quality. Marinate the lamb for 3 days before cooking!
Open both ziploc bags and juice a lemon into each bag. Add 3/4 cup olive oil to each bag. Add 3 tbsp chopped rosemary to each bag. Add 1 tbsp salt and pepper to each bag. Add half of the minced garlic to each bag.
Mix well and add 1 whole rack of lamb to the bag, massage the marinade into the lamb.
Each day leading up to the day you cook them, take them out of the refrigerator and massage the marinade, you may have to let them get to room temp for an hour or so. Place back in the fridge and on the day you will be cooking them take them out of the fridge and let them come to room temperature before grilling them.
Ready to Grill! Preheat your grill as hot as it will go, 500 degrees is ideal.
Place the racks on the hottest spot and get the outside good and crisp fast on both sides so the inside stays rare or medium-rare. This will not take that long if you get the grill really hot.
Remove the racks and let them rest in a warm place for about 10 minutes, slice them into chops, arrange on a pretty platter and serve.
These are great served with a bernaise sauce or drizzled with olive oil, lemon, salt and pepper. Hope you love it!
My dad absolutely loved peaches and each time I make these I think of him. This recipe is so easy and you can make a quick dessert without leaving the barbecue.
Prep ahead of time, do a quick grill clean up and these are ready to serve in 5 minutes.
• 1 stick unsalted butter, room temperature
• 1 teaspoon cinnamon sugar
• 2 tablespoons granulated sugar
• Pinch of salt
• 4 ripe peaches, halved and pitted
• Canola oil
• Mint leaves for garnish
Stir room temperature butter in a small bowl until smooth. Add the cinnamon sugar, granulated sugar and salt. Mix to combine.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through, about 5 minutes.
Top each peach with a few teaspoons of the butter mixture and garnish with mint leaves.
I usually serve with a scoop of vanilla bean ice cream. You can also drizzle with a bit of maple syrup if you like.
My father used to make this for breakfast when I was a kid, and my siblings and I loved it. I continued this tradition with my kids and now they love it! I don’t know the history of where it’s from, but it is very simple and surprisingly good. We would make this on the grill when we’d go camping and at home too!
• 8 oz of cream cheese (whipped is easier but normal cream cheese is preferred)
• 6-8 eggs
• 1 box of original saltine crackers
• 1-2 tbsp of butter or oil to grease pan
This can be made on a grill using a skillet or on the stove using a pan.
Beat 6-8 eggs in a large bowl. Spread cream cheese on half of the crackers in the box.
Use the other half of the crackers to put on top, making mini sandwiches.
Soak these sandwiches in the bowl of raw eggs for about 1 minute, making sure the entire sandwich is submerged in raw egg. Do about 8 at a time.
Grease the skillet/pan while soaking the sandwiches and heat using medium heat.
Once hot, place the sandwiches on the skillet/pan, in groups of Immediately pour a little bit of raw egg on the 4 cooking sandwiches to bind them together.
Cook until slightly browned (about 1 minute). Then flip over and cook on the other side until slightly browned and pull off pan. (this time, do not pour raw egg over it). Repeat until all the sandwiches are cooked. People can eat 2-3 groups (of 4 sandwiches each).
My husband got this recipe from a butcher shop that he was working at during his school years. During Summer, he likes to invite our kids over to have a BBQ at our house. They love to come over when he grills. Recently, his older son asked for the recipe because he wanted to BBQ for his family, but he said that his dad still makes it better than him!
• 3-5 lbs flank steak
• 3/4 cup orange juice
• 1/2 cup of any light beer
• 4 tsp Worcestershire sauce
• 4 tsp Salsa Maggi (found in latin/international food section)
• 2 tsp onion salt
• 2 cloves garlic
• Lawry’s Season Salt to taste
• 1 tablespoon ground black pepper
• 1 bunch fresh cilantro, chopped (split in 1/2)
• 1 onion cut into slices (split in 1/2)
Mix all marinade ingredients in a blender using 1/2 of the cilantro and 1/2 of the onion.
Place steak in bowl with marinade. Add the other 1/2 of the chopped cilantro and sliced onions. Cover and refrigerate overnight for best taste!
Cook on grill to your preference and enjoy!
This is my favorite salmon that my Dad makes for me during the summers when I’m visiting family back in Virginia. It is so simple, but so delicious! I always think of warm summer nights on the back patio with my family sipping white wine and enjoying this salmon with grilled veggies and a cold, crisp summer salad.
• Cedar planks (available at most grocery stores)
• Salmon filets (one per person)
• Extra virgin olive oil
• Brown sugar
• Garlic powder
• Salt and pepper to taste
Soak planks in water for at least half an hour before preparing the salmon.
Prepare Salmon Fillets as Follows:
Lightly baste with olive oil about 1 tbsp per filet. Salt and pepper to taste.
Sprinkle with brown sugar (about a generous tablespoon per filet).
Sprinkle with a very light amount of garlic powder. Cook on planks for about 20 minutes or until an internal temperature of 145° F.
For a little added flavor drizzle a small amount of real maple syrup to the fillets before putting on the grill.
Serve hot off the grill and enjoy!
My Dad taught me how to grill and now I’m the master griller of the family. It sounds a little corny but it’s true LOL! My Dad loves this recipe and I make it for him whenever we get together, and we always make them when we grill out for 4th of July. This is a simple recipe that tastes unbelievably delicious.
• Corn (1 ear per person)
• 3 or 4 fresh juicy limes
• Extra virgin olive oil
• Parmesan cheese, grated
• Mrs. Dash’s lemon pepper spice blend
• Aluminum foil
• Chili powder for added spice
• Cilantro for garnish
Preheat the grill. Shuck the corn. Slather it in olive oil so everything else sticks. Lay out the corn on foil and coat with the following ingredients in this order:
Last, if you want additional spice add chili powder. Tightly wrap individual ears of corn in aluminum foil.
Place on the top shelf of the grill for 10 minutes and then flip for another 10 minutes.
Remove from grill, unwrap and enjoy as is, or arrange on a platter and serve with lime wedges on the side and sprinkle with extra parmesan and finish with chopped cilantro for garnish.
This is a recipe that everyone loves because the flavor is just so unique and surprising. It’s a real departure from your traditional grilled steak. This recipe came from my wife, and we don’t know where it originated from, but I’ve been making it for my family for over two decades now. We make this in the summer when the weather’s nice and we can eat ‘al fresco’ - the kids love, and we grill this often when entertaining.
The secret is to let the steak marinate for at least a minimum of 24 hours or longer. The longer it marinates the better it tastes!
• 1-2 flank steaks
• 1/3 cup soy sauce
• 2-3 nubs of fresh ginger, sliced thin
• 4 garlic cloves - 2 smashed and 2 sliced garlic
• 1/4 cup fresh orange juice - squeezed
• 1/8 teaspoon Chinese 5 spice powder, or to taste
• 1/8 ounce splash of water
• 1/8 ounce splash of cooking oil
Marinate ahead of time at least 1 day and even up to a week before you are ready to grill and enjoy your flank steak. The longer you marinate the steak the juicier and more tender it will taste.
In a bowl, mix soy sauce, ginger, garlic, orange juice, Chinese 5 spice powder, water and oil until smooth, not gloppy, consistency, and then let sit for 30 minutes. Place your flank steak in the bowl, cover and refrigerate for at least 24 hours before ready to grill.
Remove steaks from the refrigerator and let come to room temperature. Heat grill to 350 degrees Fahrenheit. Cook the flank steak on both sides to your desired doneness, about 6 minutes per side for medium rare. We suggest using an instant read thermometer.
Rest the meat for 5 minutes before thinly slicing against the grain. Bon Appetite!
My father LOVED baby back ribs and pulled pork, and mom used to make this special bbq recipe that was his favorite that he would use every time he would grill ribs. It has a twang to it that is delicious!
• 2 bunches of green onions, chopped
• 2 tbsp butter
• 1 cup of ketchup
• 3 tbsp white vinegar
• 3 tbsp sugar
• 3 tbsp Worcestershire
• 1 tsp paprika
• 1 tsp dry mustard
• 1/2 cup water
Brown the onions in butter, once caramelized add all the rest of the ingredients and mix well.
Simmer for 10 minutes then remove from heat. Use immediately or for a thicker consistency let cool before you brush it onto your meat of choice.
It is great to glaze onto the protein of your choice before during and after grilling, and can use as a dipping sauce.
The recipe is a very classic dish from Sciacca in the Province of Agrigento, in Sicily where all my family is from and where I spent my summers growing up.
This dish is something that was regularly served at the dinner table in the summertime. It reminds me of our big family gatherings which were always full of fish and seafood. My father and his brothers were fisherman by trade and there was always a feast from the sea at the table.
• Serves 4
• Wood Skewers (soaked to prevent burning on grill)
• 12 prawns or jumbo shrimp, shelled and deveined
• Juice of 1 lemon
• 1/2 cup sweet Marsala wine
• 2 tsp of honey (preferably orange blossom honey)
• 1 tsp of white wine vinegar
• 1/2 tsp of cornstarch
• 1/2 tsp of kosher sea salt
• Ground black pepper to taste
• 1/4 cup of roughly chopped unsalted pistachios to garnish with
Fire up a charcoal or gas grill to medium heat. In a sauce pan, whisk together the lemon juice, marsala wine, honey, vinegar, cornstartch, salt and pepper to taste.
Over low heat, cook while whisking to prevent lumps, for about 3 minutes until thickened. Set aside.
Thread the shrimp onto skewers and grill over medium heat for 1 minute (about 30 seconds on each side).
Remove skewers and toss in the Marsala sauce. Return to the grill and cook for another 2-3 minutes until the sauce has caramelized around the shrimp and they are pink and firm.
Plate, sprinkle the roughly chopped pistachios on top and serve.