Have you ever wondered why barbecues and Father’s Day go hand in hand?
Maybe it’s because it’s a chance to spend quality time outdoors with your family, or it’s an efficient way to prepare meals without heating up the home, or maybe it’s just a hobby that many cooks enjoy.
Whatever the reason, Father’s Day is the most popular barbecue day of the year, with more than 34% of households participating, according to the National Barbecue Association. The HPBA also found that cooks experimenting with flavors from around the world is making its way into the backyard. As more shrimp, scallops and salmon are being grilled, so is the desire for healthier proteins. And with food prices a concern for many families, grillers are embracing more affordable options like vegetables and whole grains.
You can never go wrong with grilled foods (insert your favorite meat here), but as today’s recipe shows, shellfish, side dishes, and desserts all taste better cooked over a flame, too.
Grilled shrimp are ready for dinner in no time with just a quick dip in the marinade; charred bok choy is the centerpiece of a salad but is also delicious on its own; and stone fruit, in this case plums, are grilled and caramelized over the flames to close the meal. Served with spicy mascarpone, the fruit gives dinner a sweet finish.
It’s a meal that’s not too heavy as the days get warmer, but will give you enough energy to keep up that fun game of cornhole.
Grilled shrimp with garlic and herbs and dill yogurt
Serves 4.
This is a dinner party staple. Grilled shrimp skewers are easy to make while preparing for your guests to arrive, and are sure to be a hit with kids and adults alike. I always make the marinade right before grilling the shrimp for full flavor, but you can make it ahead of time if you prefer. Don’t marinate the shrimp too long, as the acid in the marinade will denature the proteins and “cook” the shrimp, turning them into ceviche instead of flavorful, tender seafood. You’ll love the charred shrimp and the garlic and herb aromas that come through from the marinade. From Thoughtful Cooking: Recipes Rooted in the New South by William Dissen (Countryman, 2024).
For the dill yogurt:
• 1/2 cup Greek yogurt
• 1/4 cup finely chopped dill
• 1 tablespoon mayonnaise
• 1/2 teaspoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon paprika
• Freshly ground black pepper (optional)
• 1 tablespoon extra virgin olive oil
For shrimp:
• 6 (12-inch) wooden skewers
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped basil
• 1 teaspoon lemon zest
• 1/2 tablespoon fresh lemon juice
• 1/2 tablespoon orange zest
• 1/4 tsp freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon paprika (divided)
• 1/2 teaspoon kosher salt
• 1 pound (21/25) shrimp, shelled and deveined (see tip)
• Grilling Oil Blends
• 1 lemon, cut into wedges
• 10-20 dill sprigs
direction
To make dill yogurt: Whisk the yogurt, dill, mayonnaise, lemon zest, lemon juice, salt, and paprika in a small bowl. Taste and add more black pepper and salt if needed. Transfer to a serving platter, drizzle with olive oil, cover, and refrigerate until ready to use.
To prepare the shrimp: Soak 12 6-inch skewers in warm water for 30 minutes.
Whisk the olive oil, garlic, parsley, basil, lemon zest, lemon juice, orange zest, black pepper, red pepper flakes, ¼ teaspoon paprika, and salt in a medium bowl. Set aside ¼ of the marinade to use after grilling.
Add shrimp to bowl and toss gently to coat in marinade. Refrigerate for 20 to 25 minutes. While shrimp are marinating, preheat grill to medium-high heat (about 450 degrees).
Thread shrimp 2 at a time onto skewers, creating a “half moon” shape at the tail end and head end of the shrimp. Place skewers on a baking sheet and spoon the marinade over the shrimp. Sprinkle shrimp with kosher salt.
Coat grill with oil blend. Place skewers on grill and cook for 3-4 minutes until golden brown. Turn skewers and cook for 2-3 minutes or until cooked through.
Transfer the shrimp to a plate and sprinkle with the remaining paprika. Spoon the reserved marinade over the shrimp, garnish with lemon slices and dill, and serve with the yogurt.
Shrimp Tips: Shrimp, frozen or shelled, are easy to come by, but choose the biggest, most beautiful shrimp with their heads still attached if possible. I like to cook them with the shells on, as it protects the meat and adds extra flavor. Shrimp with the shells on are just as delicious, but it’s important to peel them yourself, so you’re getting the freshest shrimp possible. If you peel the shrimp, store the shells in a zip-top bag in the freezer, reserving them for shrimp soup.
Charred bok choy and cannellini bean salad
Serves 4.
This recipe breaks away from the traditional steaming and stir-frying method of cooking bok choy and shows how browning can work. Bok choy can stand up to high heat cooking. The tough stems become smoky and sweet while still retaining their crisp texture. You can use baby bok choy, but the leaves are smaller and more tender, so just cut them lengthwise down the middle. Other hardy leafy greens, like gai lan (sometimes called Chinese broccoli) or cabbage, will also do the trick. The punchy dressing is sweet and sour, with the heat and spice of freshly grated ginger. The tangy rice vinegar cuts through the richness of the maple syrup (and pairs well with cold soba noodles). From Hetty Louis MacKinnon in The New York Times.
For the Ginger Maple Dressing:
• 1 piece (1 inch) grated ginger
• 1 minced garlic clove
• 2 tablespoons of rice vinegar
• 2 tablespoons maple syrup
• 4 teaspoons sesame oil
• Salt and freshly ground black pepper
For salads:
• 2 pounds bok choy (about 2 bunches), washed and drained
• Extra virgin olive oil
• 2 cans (15 ounces) cannellini beans, washed
• 1 handful of coriander (chopped)
• 1/4 to 1/2 teaspoon crushed red pepper
• 1-2 tablespoons toasted white sesame seeds
direction
To prepare the dressing: Combine the ginger, garlic, rice vinegar, maple syrup, and sesame oil in a small bowl and whisk to combine. Season well with salt and pepper.
To prepare the bok choy: Preheat grill to medium heat. Cut off root end of bok choy and cut in half.
Brush both sides of the bok choy with oil and season with salt and pepper. Place the bok choy at an angle on the grill grates, cover, and cook for 3 to 4 minutes until it begins to brown. Flip and cook for an additional 3 to 4 minutes until browned and crisp.
Remove from grill and allow to cool slightly before roughly dividing into large serving bowls.
Add the cannellini beans to the bok choy and pour in the dressing. Stir in the coriander. Taste and season with salt and pepper. To serve, garnish with crushed red pepper and sesame seeds.
Grilled plums with spiced mascarpone
Serves 4.
Sometimes the best desserts are the simplest. Now that you’ve got the grill ready, why not make a casual dessert that everyone is sure to love? Even better, this recipe can be made in no time. Stone fruits are perfect for the grill. Charring sweet, ripe stone fruits like plums and peaches really brings out their flavor. Top each plum with a spoonful of wildflower honey, a dollop of spicy mascarpone, and some crunchy hazelnuts, and you’re ready to look like a star when you serve this dessert to the table. From Thoughtful Cooking: Recipes Rooted in the New South by William Dissen (Countryman, 2024).
• 1 cup mascarpone cheese (room temperature)
• 1/4 cup room temperature cream
• 1/4 cup wildflower honey, divided, plus 1 tablespoon
• 1/2 teaspoon ground sumac
• 1/4 tsp freshly ground black pepper
• 1/4 teaspoon clove powder
• 1/4 teaspoon kosher salt
• 4 black plums (halved and seeds removed)
• 2 tablespoons canola oil
• 1/4 cup toasted and finely chopped hazelnuts
• 1/2 bunch of lemon balm or mint leaves
direction
Place the mascarpone in a small bowl and gradually add the cream, mixing slowly until combined. Add the honey, sumac, black pepper, cloves and salt, 1 tablespoon at a time, and mix gently to combine. Set aside until ready to use.
Heat a grill or grill pan over high heat.
Combine plums and oil in a small bowl. Place plums on grill and cook for 2 to 3 minutes until golden brown. Rotate plums 90 degrees and cook for an additional 2 minutes.
Divide the plums among 4 plates and drizzle with the remaining 1/4 cup wildflower honey. Top each plum with a dollop of mascarpone, sprinkle with the hazelnuts and lemon balm, and serve immediately.
