• 5 Grilled Recipes Dad Will Surely Love

    We've got kebabs, ribs, porkchops, vegetables and even a salad!


  • Prepare a menu this Father’s Day using the most dad method of cooking – grilling! Make this for the whole family for lunch or let dad show off his grilling skills and let him take over. Either way, we guarantee dad’s going to love these recipes. 

    Prawn and Veggie Kebabs
    Here's one for the seafood-loving dad.

     

    IMAGE Ocs Alvarez

    Makes 4 to 6 servings 
    Takes 35 minutes

    1 kilo jumbo prawns, peeled and deveined
    Salt and pepper to taste
    2 to 3 tablespoons olive oil
    1 tablespoon minced parsley
    1 large red bell pepper, cut in chunks
    1 large green bell pepper, cut in chunks
    1 large yellow bell pepper, cut in chunks
    6 to 8 pieces cremini or shiitake mushrooms, sliced
    2 medium red onions, cut in thick slices 

    1. Season prawns with salt and pepper.
    2. In a small bowl, combine olive oil and parsley. Set aside.
    3. Using wooden or metal skewers, thread the prawns and vegetables alternately. 
    4. Grill over hot coals, brushing the skewered prawns and veggies with the combined olive oil and parsley.


    Pork Ribs Barbecue
    You can't go wrong with ribs. But what's the secret to a tender and succulent pork ribs barbecue? Boil the meat first before grilling.

    IMAGE Ocs Alvarez

    Makes 6 to 8 servings
    Takes 1 hour and 10 minutes

    6 cups water
    1 large onion, quartered
    5 cloves garlic, peeled and crushed
    1 kilo pork ribs
    2 tablespoons salt
    1⁄2 tablespoon whole black pepper
    Any barbecue sauce of your choice

    1. In a large pot, pour water. Put onion and garlic in the pot. Add salt and pepper. Add pork ribs. Boil meat in seasoned water for 35 to 40 minutes. 
    2. When tender, take meat out of the pot, put in a large stainless strainer and drain excess water.
    3. Meanwhile, prepare charcoal in barbecue grill. Set pork ribs on the grill. Brush both sides of pork ribs with barbecue sauce. Flip. Brush several times with sauce while grilling.

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    Pork Chop Barbecue with Apple Juice
    Serve this with a salsa or relish to balance the flavor.

    IMAGE Ocs Alvarez

    Makes 5 to 6 servings
    Takes 65 minutes

    1 kilo pork chops
    Salt and pepper to taste
    1 1⁄2 cups apple juice, plus half a cup
    1⁄4 cup brown sugar
    1⁄2 cup catsup
    3 tablespoons oil

    1. Season pork chops with salt and pepper. Place pork in a bowl and pour apple juice. Marinate for a couple of hours. 
    2. In a saucepan, put pork chops and apple juice marinade. Bring to a boil. Cover and cook for about 20 minutes. Take pork chops out of the pan and drain off liquid. Set aside.
    3. In a small pan, make barbecue sauce. Combine brown sugar, catsup, and half a cup of apple juice. Stir and let simmer for about 5 minutes.
    4. Grill pork chops over charcoal, brushing with barbecue sauce on both sides every so often.

    Photos above by Jun Pinzon. Food styling by Cleone Baradas. The recipes above originally appeared in the January-February 2010 issue of Good Housekeeping Philippines.


    Grilled Vegetables
    This one's for dads looking for something that's not meat. Healthy and delicious!

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    IMAGE Ocs Alvarez

    Takes 30 minutes 
    Makes 6 servings

    2 pieces each red and green bell peppers
    1 large onion, sliced in rings
    2 large tomatoes, sliced
    1/2 cup mushrooms, sliced
    6 pieces baby corn 
    3 pieces eggplant, sliced 1 cup olive oil
    2 teaspoons dried marjoram
    2 teaspoons dried thyme
    2 teaspoons dried oregano
    Salt and pepper to taste

     1. Roast pepper over griddle on all sides until soft. Keep in a plastic bag to sweat for 3 minutes (this makes the skin come off easily). 
    2. Remove from bag and peel off skin. Put eggplants on a baking tray and sprinkle with salt.  Let stand for 5 minutes until it sweats. Wipe off liquid with paper napkins and season with salt and pepper. Dribble just enough olive oil to coat all vegetables. Add marjoram, thyme, and oregano. 
    3. Roast on a griddle over medium high heat till done, about 3 minutes.

    Photo above by Ocs Alvarez. Food styling by Vanna Calalang. The recipe above originally appeared in Good Housekeeping Philippines October 2006 issue. 


    Low-Fat Caesar Salad
    Turn salad into a real treat for dad with grilled meat. Cook the chicken with the skin for flavor, and remove when cooked.

    IMAGE Ocs Alvarez

    Takes 15 minutes
    Cooks 5-10 minutes
    Makes 4-6 servings

    2 pieces bread
    8 slices lean bacon
    1/2 kilo chicken breast fillet
    3/4 teaspoon garlic salt
    1 head lettuce

    For the dressing
    2 cloves garlic, chopped
    2 teaspoons Worcestershire sauce
    1 tablespoon mustard
    1 1/2 tablespoons lemon juice
    2 pieces anchovies
    2 tablespoons olive oil
    1/2 teaspoon sugar
    2 tablespoons grated Parmesan cheese

    1. Cut the bread into cubes the spread on a tray and bake until golden brown and crisp. Set aside.
    2. Lightly brown the bacon in a skillet then drain and cool. Cut into cubes.
    3. Halve the chicken breast lengthwise. Sprinkle with garlic salt. Grill for 3 to 4 minutes on each side or until cooked. Set aside.
    4. Remove the skin of the chicken. Slice the meat into strips or cut into cubes.
    5. Whisk together the ingredients for the dressing.
    6. To serve, place torn lettuce leaves

    Photo above by Ocs Alvarez. Recipe by Luchie Callanta of CCA, Manila. Styling by Cris C. Abiva and Atel Jazmines. The recipe above originally appeared in the February 2005 issue of Good Housekeeping Philippines.

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