Why not give pops a break and let the kids at the grill?
Spare the chef: Easy dishes for a Father’s Day cookout, writes
This Father’s Day, treat Dad to an alfresco dinner cooked over an open fire.
From a “deconstructed” version of a classic caprese salad to perennial favourite baby-back ribs and a boozy spin on grilled stone fruit, Valerie Aikman-Smith’s recipes were designed for the outdoors.
“Get the kids out there, let them grill and give Dad the day off,” she says with a laugh. “Let Dad have a break from the grill and everybody else dive in and have fun.”
In her eighth cookbook, Feast from the Fire (Ryland Peters & Small, 2018), the Los Angelesbased food stylist and writer focuses on fire at its most elemental. Whether you’re a beginner or an experienced cook, expensive gear isn’t required to succeed at making any of her 65 summer recipes.
“Not everybody has access to beautiful, high-end barbecues,” Aikman-Smith says. “I wanted (to write) a book for everybody to have fun if they went camping or if they were at the beach or in their backyard over an oil drum … really simple recipes that could transfer from the campfire to a high-end grill.”
After all, the beauty of cooking seasonally in the summertime is that it doesn’t take much to create a stunning and appetizing meal.
Erin Kunkel’s photography for the book illustrates this laid-back, produce-first ethos and gives the collection a distinct sense of place.
“That’s where all the beauty of the landscape and the produce comes from,” Aikman- Smith says.
In highlighting the accessibility of the method, Aikman-Smith says, she hopes to entice readers to try something new during the warmer months.
“There’s a cook in all of us. And we just need to get outside with friends … have some wine and make recipes that are really (straightforward),” she says.
“You don’t want to be stuck for hours in the kitchen. You want to get outside in the summer. Make something over the fire and enjoy your friends but keep it simple at the same time: simple and delicious.” Serves: 6-8
2 racks of baby-back pork ribs,
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membrane removed
1 cup (250 mL) fig jam
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1 cup (250 mL) dark honey
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7-oz (198-g) can of chipotle
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chilies in adobo sauce 1 Habanero chili
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1 yellow onion, peeled and
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roughly chopped
4 garlic cloves, peeled and
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bashed
3-inch (7.5-cm) piece of fresh
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ginger, peeled and roughly chopped
1 lime, quartered
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1 1/2 cups (375 mL) cilantro,
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roughly chopped
1 tsp (5 mL) sea salt
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1/2 tsp (2.5 mL) freshly ground
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black pepper
Oil, for brushing the grate
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1. Place ribs in a baking dish large enough to hold them in one layer. Place all the remaining ingredients in a blender and process until you have a smooth sauce. Pour the sauce over the ribs, making sure they are coated. Cover and refrigerate for 6-24 hours. When you are ready to cook, remove the ribs from the fridge and bring to room temperature.
2. Prepare a barbecue for medium-low indirect heat (325-350 F/ 160-175 C) — this means lighting one side of the grill only. Brush the grate with oil. Place a small disposable foil pan filled with water over the heat — this will keep the ribs moist while cooking.
3. Using tongs, remove the ribs from the marinade and shake off any excess sauce. Reserve the leftover marinade for basting. Lay the ribs meat-side down on the grate away from the heat and close the lid. Cook for 1 hour.
4. After the first hour, turn the ribs over and baste with the reserved marinade sauce. Replenish the water in the foil pan and close the lid. Cook for another hour.
5. Baste the ribs one more time and close the lid for another 15 minutes. Move the ribs over to the directly heated side of the grill and cook for 5 minutes, then turn the ribs over for another 5 minutes until browned and slightly charred. Remove the ribs to a large wooden board and tent with foil. Rest for 10 minutes, then cut up and serve.
DRUNKEN FRUIT SALAD
Serves: 6-8
6 yellow nectarines
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6 white nectarines
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12 green plums or greengages
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12 red plums
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1 cup (250 mL) aquavit (see
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note), plus extra to serve in liqueur glasses
3 tbsp (45 mL) coconut sugar
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Mascarpone, to serve
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Oil, for brushing the grate
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1. Cut the fruit in half and remove the stones. Place the fruit in a large bowl. Pour the aquavit over the fruit, sprinkle with sugar, and toss to coat. Cover and place in the fridge for an hour. 2. Remove the fruit from the fridge and bring to room temperature. Heat the barbecue to medium-high. Brush the grate with oil. Place the fruit on the grill cut-side down and cook for about 3-4 minutes. Using tongs, turn the fruit over and continue to grill for another 4 to 5 minutes until caramelized and slightly charred. Serve the fruit with mascarpone and a small glass of aquavit.
Note: Aquavit or akvavit (a.k.a. snaps) is a Scandinavian liquor. Distilled from a fermented grain or potato mash, it’s commonly flavoured with citrus or spices such as cumin or caraway. As an alternative, use lemon-infused vodka or limoncello.