Local News

June 16, 2012

Father's Day chefs

CHICKASHA — If your grill is a familiar favorite or a spiffy new model purchased just for Dad, Father's Day is the one day of the year it absolutely must be fired up.

Any Dad - no matter his culinary skills the other 364 days of the year - can be a chef extraordinaire given the right ingredients, chiefly a trusty outdoor grill, a recipe or two and a hungry family.

While we can't furnish the grill or the ravenous relatives, we have come up with a few sure-to-be tasty recipes:


1 lb. chicken breast tenders

1/2 c. Italian dressing (drain and discard spices)

1 t. fresh lime juice

1-1/2 t. honey

Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour. Braise tenders in a non stick pan or grill to lightly golden in color but not dry.


1/2 c. A-1. Original Steak Sauce

1/2 c. Balsamic Vinaigrette Dressing

2 small cloves garlic, minced

1 t. dried oregano leaves

2 medium beef rib eye steaks, about 8 oz. each

Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 c. of the mixture. Pour remaining 3/4 c. mixture over steaks in re-sealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Preheat grill to medium-high heat. Drain steak; discard marinade. Grill steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 c. dressing mixture.


1/2 c. red wine vinegar or other vinegar

1 c. red wine

2 bay leaves

5 sprigs thyme, or 1 t. dried thyme

5 sprigs marjoram or oregano, or 1 t. dried marjoram or 1/2 t. dried oregano

1 dried or fresh chili (optional)

1 large onion, white or red, cut in half and then half-moons

3 cloves garlic, peeled and lightly crushed

1 T. sugar

Salt and pepper

2 pork tenderloins, 1 1/2 to 2 lb.

Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 t. pepper) in a medium saucepan with 1 c. of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.

Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10-15 minutes. Remove pork, let cool a few minutes, then place in marinade. If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

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