Chef Michael Simon knows what dads want this weekend, so he’s shared a selection of recipes perfect for a Father’s Day barbecue.
The host of Food Network’s “Symon’s Dinners Cooking Out” appeared on “Good Morning America” on Tuesday to share three recipes for the ultimate Father’s Day feast, complete with traditional Southern fried chicken.
BBQ Corn Ribs
yield: Serves 4-6
total time: 45 min
“For me, it’s a more fun way to eat corn, especially with kids. I also like that the corn cob really looks like bones to the kids,” Simon said of the dish.
material
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon celery seed
1 teaspoon ground coriander
Cut 3 ears of corn in half and then into 4 equal parts
2 tablespoons mayonnaise
1/4 cup Mabel’s Kansas City Style Barbecue Sauce (recipe below)
Mabel’s Kansas City BBQ Sauce
2 cups apple cider vinegar
1 red onion, peeled and quartered
2 cloves of garlic (peeled and crushed)
1/4 cup bourbon
2 chipotles in adobo
1 teaspoon coriander seeds
1 teaspoon sweet smoked paprika
1 1/4 cups Ballpark Mustard
1/2 cup yellow mustard
1/4 cup maple syrup
1/3 cup soy sauce
1/4 cup molasses
4 ounces granulated sugar
1 teaspoon black pepper
1 teaspoon salt
direction
Set grill to 300-325F with offset heat.
Mix the salt, pepper, celery seed, and ground coriander in a small bowl. Spread the corn ribs with the mayonnaise and season with the spices. Place the ribs on the offset side of the grill, close the lid but leave the vent 1/4 open, and maintain a temperature of 300-325F. Cook the ribs for 35 minutes, but after 20 minutes, open the lid and brush the corn with barbecue sauce. Move the corn back over the heat and brush with sauce again, charring 2 minutes per side.
To make the barbecue sauce, combine the apple cider vinegar, red onion, garlic, bourbon, chipotles in adobo, coriander seeds, and paprika in a pot. Place on the grill and bring to a boil over high heat, then simmer for about 10 minutes, until the mixture is reduced by half. Strain the liquid into a bowl and set aside. Add the mustard, maple syrup, soy sauce, molasses, granulated sugar, salt, and pepper to the pot, stirring in the reserved liquid. Return the pot to the heat and simmer over low heat for 10 to 15 minutes, or until the sauce thickens. You can also use your favorite barbecue sauce.
Shella’s Fried Chicken and Okra
“There are definitely benefits to being married to a woman whose mother is from the South, and this traditional fried chicken is definitely one of them. My mom is an incredible cook when it comes to Mediterranean food, but Sherla has definitely opened my eyes to Southern flavors.”
yield: Serves 4-6
total time: 8.5 hours
material
1 large 3-4 pound chicken cut into 8 pieces*
2 cups buttermilk
1 tablespoon kosher salt, plus more to taste
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon celery salt
2 tablespoons hot sauce, such as Tabasco
2 cups all-purpose flour
1 cup cornstarch
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon cayenne pepper
Peanut oil (for frying)
Pork fat (for deep frying)
Hot honey (for garnish)
Lemon slices (for garnish)
Lime slices (for garnish)
direction
Obtain a large cast iron pot. Fill the pot halfway with equal parts peanut oil and pork lard. You can also use just canola oil for deep frying. Heat the oil over medium-high heat, maintaining a temperature of 325-360 F.
Pat the chicken dry. Combine the buttermilk, 1 tablespoon kosher salt, onion powder, garlic powder, celery salt, and hot sauce. Reserve 1/4 cup of the buttermilk mixture and pour the remainder over the chicken in a resealable bag. Marinate in the refrigerator for at least 3 hours, but preferably 8 hours.
Combine the flour, cornstarch, black pepper, paprika, cayenne pepper, and a pinch of kosher salt in a large shallow dish. Add the reserved buttermilk mixture to the flour and mix with your fingers to form lumpy flour crumbs.
Remove the chicken from the marinade and coat in flour, making sure to press the flour firmly onto the chicken. Brush off any excess flour before frying. Begin frying the chicken in batches, turning every few minutes, until deep golden brown, about 12 to 15 minutes, or until the internal temperature of the chicken reaches 165°F.
Transfer the chicken to a baking sheet lined with a rack, sprinkle with salt, and serve with hot honey and lemon and lime slices.
Chocolate & Peanut Butter Bar with Brulee Marshmallow
yield: Serves 6-8
total time: 2 hours
material
18 graham crackers (Note: 2 crackers yields approximately 2 cups or 10 ounces of crackers)
1 1/2 cups powdered sugar
A pinch of kosher salt
2 sticks unsalted butter, melted
1 1/4 cups creamy peanut butter (don’t use the fancy kind)
1 1/2 cups bittersweet chocolate chips
2 cups marshmallow cream
Flake sea salt for sprinkling
direction
Line an 8×8-inch baking dish with plastic wrap, allowing excess wrap to hang over the sides.
Place the graham crackers in a food processor and break them into small pieces, then add the powdered sugar and salt and pulse a few more times. Add the melted butter and 1 cup of the peanut butter. Blend until combined, then pour the mixture into a baking dish and smooth out the crust.
Melt the bittersweet chocolate in a double boiler, stirring frequently until all the chocolate is melted and the mixture is smooth (about 5 minutes). Then whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust, sprinkle with flaky sea salt, and refrigerate for at least 2 hours or up to overnight.
Once set, remove the bars from the baking dish and cut into squares. Top each square with marshmallow creme and brûlée with a kitchen torch just before serving.
