Cooking Cove: requisition the grill for Father’s Day

By Barbara Beltrami

While the grill and all grilling is Dad’s inviolable territory, on Father’s Day he has to be made to give up his squatting rights so we can treat him to something special. I think if we can bribe him with a nice cold beer or maybe a margarita or two, maybe he can be persuaded to just hang out by the pool or in the back yard, while we ( under adult supervision if we are kids) brush and grab our tokens of appreciation for all he is and does, and I don’t mean just on the grill.

It must be something he doesn’t normally cook himself, something deliciously unusual. Some excellent accompaniments like oven fries, grilled corn on the cob, a nice green salad or garlic bread easily accompany any of the following recipes and there are also specific suggestions with each recipe.

Grilled Teriyaki Chicken

YIELD: Makes 3 servings


1/2 cup soy sauce

1/2 cup dry sherry

1/3 cup vegetable oil

2 tablespoons brown sugar

2 garlic cloves, minced

1 tablespoon grated fresh ginger

One 3 1/2 to 4 pound broiler chicken, cut into 8 pieces


In a small bowl, combine the soy sauce, sherry, oil, sugar, garlic and ginger. Place the chicken pieces in a gallon-sized resealable plastic bag and pour in the liquid; seal, then tilt and massage chicken to evenly distribute marinade. Turn bag over occasionally, refrigerate for at least two hours or up to 12 hours.

Prepare the grill: oil the grill and light the heat. Remove chicken from bag and pat dry with paper towel, but reserve liquid for basting. Place the chicken on the grill skin side down and grill for about 30 minutes. For the last 10 minutes or so of cooking, brush the chicken with the reserved marinade (if the chicken starts to get too dark, turn it over so the skin side is up.) Serve warm or at room temperature with rice pilaf .

Sicilian grilled swordfish with Tomatoes and Olives

YIELD: Makes 4-6 servings


2 medium tomatoes, seeded and chopped

1 small onion, finely chopped

2 celery ribs, finely chopped

3 tablespoons chopped pitted green olives

1/4 cup chopped fresh flat-leaf parsley

Freshly ground pepper to taste

1/4 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh oregano

2 pounds swordfish steaks, cut 1/2″ thick

2 teaspoons coarse sea salt


In a small bowl, combine the tomatoes, onion, celery, olives, parsley and pepper. Cover and refrigerate if not serving immediately, in which case let stand at room temperature 30 minutes before serving. Prepare the grill, oil racks and set the grill to medium-high heat. In a small mixing bowl oil, lemon juice and oregano. Brush the fish on both sides with the mixture, then sprinkle with salt and pepper. Grill on the hottest part of the grill, turning once, about 4-5 minutes per side (it should crumble easily when pierced with a fork.) Stir in the tomato and olive mixture, then place it on the fish steaks and serve immediately with the couscous.

Grilled Espresso Marinated Flank Steak

YIELD: Makes 4 servings


1 tablespoon finely ground espresso

1 tablespoon lightly packed brown sugar

1 teaspoon chilli powder

1 teaspoon paprika

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper to taste

3 tablespoons canola or vegetable oil

1 1/2 pounds flank steak, trimmed of excess fat, at room temperature


In a small bowl, combine espresso, brown sugar, chili powder, paprika, thyme, salt and pepper; whisk slowly in oil. Using a spatula or wooden spoon, spread the coffee mixture all over the steak on both sides. Brush grill grate with oil, then preheat to medium-high. Grill steak, turning several times, until lightly charred and a meat thermometer reads 125 F, about 11 minutes. Place on a cutting board, cover with aluminum foil and let rest for about 10 minutes. Slice the steak against the grain and serve hot or at room temperature. Serve with a tomato and avocado salad.