Father’s Day 2011 (Recipes)

Impress your Pops on Father’s Day with these delicious Southwestern recipes



Photograph by Ben Fink/Culinary Institute of America

“World’s greatest dad” mug? Check. Silk tie? Got it. Now the moment he’s been waiting for: a tasty, homemade meal. Whether your dad is commander-of-the-grill or clueless in the kitchen, he’s sure to enjoy these easy Southwestern recipes courtesy of The Culinary Institute of America Grilling cookbook (Lebhar-Friedman Books, 2006, $35). Pop’s more of a meat-and-potatoes guy? How about sirloin steak for brunch (the recipe’s on the next page). Happy Father’s Day — and don’t forget to kiss the cook.

Baja-Style Grilled Fish Tacos
Yield: 6-8 portions

• 2 lb. mahi-mahi • ½ cup vegetable oil • 3 Tbsp lime juice • 5 tsp chili powder • 1½ tsp ground coriander • 1½ tsp garlic, minced • Salt to taste • 8 flour tortillas, 8-inch • Grilled pico de gallo (recipe follows) • Southwestern slaw (recipe follows) • Mexican crema (recipe follows)

  1. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  2. Cut the mahi-mahi into 16 equal slices.
  3. Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
  4. Grill the fish on the first side over direct heat until the flesh is firm and well marked, about two minutes. Turn the fish and grill until cooked through, about one-and-a-half to two minutes more.
  5. Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
  6. Center two pieces of grilled fish on each tortilla. Serve with grilled pico de gallo, Southwestern Slaw, and Mexican crema on the side.

(Continue for pico de gallo, Southwestern slaw, Mexican crema, and broiled sirloin steak recipes)

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pico de galloShutterstock

Grilled Pico de Gallo
Yield: 2 cups

• Tomatoes, halved, 6-8 • ½ red onion, ¼-inch slices • 1 jalapeño • Olive oil as needed (for brushing) • 1 juiced lime (or to taste) • Salt to taste • 2 Tbsp cilantro, chiffonade

  1. Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  2. Brush the tomatoes, red onion, and jalapeño with olive oil. Place on the grill and cook until lightly charred on both sides, but not cooked through. Once cool enough to handle, dice the tomatoes and mince the red onion and jalapeño. Combine in a bowl.
  3. Add the lime juice, salt, and cilantro to the bowl and toss to combine. Allow to sit for one hour for the flavors to blend. It is ready to be used now or covered and stored in the refrigerator for later use.

southwestern slawShutterstock

Southwestern Slaw
Yield: 6 portions

• 2 cups green cabbage, finely shredded • 2 tsp lime juice • 2 tsp honey • 2 Tbsp red onion, minced • 2 tsp jalapeños, minced • 2 tsp cilantro, chopped • Salt to taste

  1. Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to eight hours before serving.

sour creamShutterstock

Mexican Crema
Yield: ½ cup

• ½ cup Mexican sour cream • ½ tsp lime zest, finely grated • 2 tsp lime juice

  1. Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to two days.

To purchase this book, visit the CIA Web site at www.ciaprochef.com/fbi/books/Grilling.html or call 800-888-7850 or 845-452-2230

(Continue for our bonus recipe: Broiled Sirloin Steak with Sautéed Mushrooms)

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broiled sirloin steakPhotograph by Ben Fink/Culinary Institute of America

Place recipe here

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