Weather Forecast


Gladden Dad with BBQ apparatus

Make Dad the "Wizard of the Weber" this Father's Day.

By Linda Smith / For the Enterprise

What better way to honor Dad on Father’s Day than by gracing him with some fancy grilling tools, an apron with some corny phrase on it and then setting him loose at the grill. Dad will really get his creative juices flowing when in charge of grilling the meat, poultry or fish du jour. Happy Father’s Day, dads!

Bourbon-Spiced Pork Tenderloins

2 (1-lb.) pork tenderloins

1/4 c. bourbon

1/4 c. soy sauce

1/4 c. Dijon mustard

1/4 c. packed brown sugar

1/4 c. olive oil

2 T. grated gingerroot

2 t. Worcestershire sauce

4 cloves of garlic, minced

Arrange the pork tenderloins in a nonmetallic dish. Combine the bourbon, soy sauce, Dijon mustard, brown sugar, olive oil, gingerroot, Worcestershire sauce and garlic in a blender or food processor container. Process until blended. Pour over the pork tenderloins, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours. Drain, reserving the marinade. Sear the tenderloins on all sides over hot coals; do not pierce the pork. Reduce the temperature to medium. Grill for 20 minutes or until cooked through, basting with the reserved marinade frequently. Let stand for 10 minutes before slicing. Cut into 1/2-inch slices. Yields 6 servings.

Glazed Salmon

4 salmon steaks

1/3 c. olive oil

1/3 c. packed light brown sugar

1/3 c. Dijon mustard

2 T. tarragon

Garnish: Lemon Wedges

Rinse the salmon and pat dry. Place in a shallow nonmetallic dish. Combine the olive oil, brown sugar, Dijon mustard and tarragon in a bowl and mix well. Pour over the salmon, turning to coat. Drain, reserving the glaze. Place the salmon on a greased grill rack. Grill over medium-hot coals for 5 minutes per side or until the salmon flakes easily, basting with the reserved glaze frequently. Garnish with lemon wedges. May substitute two 10-inch salmon fillets for the salmon steaks. Yields 4 servings. Note: Toss leftover salmon chunks with your favorite hot pasta, chopped fresh dill weed and olive oil for a delicious entrée.

Shish Kabobs

1/3 c. packed brown sugar

1 c. Worcestershire sauce

1 c. soy sauce

1 T. minced garlic

1 (46-oz.) can pineapple juice

4 boneless, skinless chicken breasts

1 large zucchini

1 large yellow squash

1 onion

1 large green bell pepper

1 large red bell pepper

15 cherry tomatoes

Mushrooms, cut into halves

Combine the brown sugar, Worcestershire sauce, soy sauce, garlic and pineapple juice in a large bowl and whisk until combined. Cut the chicken into bite-size pieces and add to the marinade. Cut the zucchini, squash, onion and bell peppers into large pieces and add to the marinade. Add the tomatoes and mushrooms to the marinade. Toss until the chicken and all of the vegetables are coated well with the marinade. Marinate, covered, in the refrigerator for 2 to 3 hours. Drain the chicken and vegetables, discarding the marinade. Thread the chicken and vegetables alternately onto skewers. (If using wooden skewers, soak in water for at least 1 hour to prevent burning.) Place on a grill rack and grill for 15 to 30 minutes or until the chicken is cooked through and the vegetables are tender. Note: For a variation, use shrimp or steak instead of the chicken. Yields 4 servings.

Marinated Grilled Flank Steak

1/4 c. vegetable oil

2 T. lemon juice

2 T. soy sauce

2 T. chopped green onions

2 cloves garlic, minced

1 t. ground pepper

1 t. celery salt

2 lbs. flank steak

Combine marinade ingredients and pour over flank steak. Cover and refrigerate 8 hours or overnight. Heat broiler or grill. Remove steak from marinade. Broil 4 inches from heat, 3 to 5 minutes per side or until cooked, but pink in center. Slice meat on diagonal to serve.

Grilled Lime Chicken

Lime Marinade:

1/4 c. extra virgin olive oil

1/2 c. fresh lime juice

1/2 t. chili powder

1/2 t. ground turmeric

2 t. dried rosemary leaves, crushed

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

4 chicken breast halves, boneless, skinless

1/4 c. fresh lime juice

3 T. unsalted butter, melted

2 c. cooked yellow rice

Prepare grill. For marinade, blend oil, lime juice, chili powder, turmeric, rosemary, garlic, salt and pepper. Add chicken breasts and marinate until ready to cook, at least 2 hours. Grill marinated chicken on one side, 8 minutes. Turn, baste with marinade, and grill 8 more minutes. Turn once more, baste again, and cook 2 minutes longer. Remove chicken from grill. Combine remaining lime juice and butter, heat until warm, and drizzle over cooked rice. Top with chicken breasts. Yields 4 servings.

Barbecued Pork Ribs

Allow 1 lb. loin back pork ribs or 3/4 lb. country-style loin ribs per person. Cut into serving pieces; remove any excess fat. Place in a large skillet or Dutch oven; pour 1 (3 1/2-oz.) bottle liquid smoke and 2 c. cold water over ribs. Cover and steam over moderate heat 20 to 25 minutes. Drain. To grill: Grill drained ribs 3 inches from moderate coals 20 minutes, turning once. Brush with Barbecue Sauce (recipe follows); continue grilling until ribs are done, 20 to 30 minutes, basting often with sauce. Barbecue Sauce: In saucepan combine 1 c. ketchup, 1/2 c. lemon juice, 1 t. chili powder, 1/4 t. onion powder, 1/4 t. garlic powder and 1/3 c. packed brown sugar; simmer for 15 minutes.