Father’s Day is the perfect time to celebrate and honor all the dads and father-figures in your life. Since the best way to a man’s heart is through his stomach, there is no better way to celebrate than with a feast worthy of a king. Below are a few Dad-approved recipes that are sure to be a big hit, especially if they are accompanied by his favorite brew. And in case you’re looking to surprise him with an icy cold six-pack to pair with his meal, we have included some beer suggestions after each recipe. So go ahead and give Dad a break from the grill this Sunday and try your hand at one of these delicious meaty entrees. If you need some inspiration for side dishes(link: http://www.servu-online.com/blog/summer-side-dish-recipes/), the Restaurant Guru has you covered.
Herb Grilled Chicken Wings
4 garlic cloves, finely chopped
1/4 cup chopped fresh oregano
1/4 cup chopped fresh rosemary
1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds chicken wings
Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
Amber or Red Ale – try Tröegs Nugget Nectar or Lagunitas Imperial Red Ale
Classic Pilsner – try Kiwi Rising - Double IPL or Samuel Adams Hallertau Imperial Pilsner
Pan-Grilled Beer-Marinated Hangar Steak
1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer
2 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray
Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
Grilled Shrimp with Honey-Ginger Barbeque Sauce
Honey-Ginger Barbecue Sauce:
1 1/2 cups apple cider vinegar
1/2 cup mild honey
1/2 cup ketchup
1 1/2 tablespoons hot sauce, such as Tabasco
4 large garlic cloves, minced
2 tablespoons minced peeled ginger
1 teaspoon salt
Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)
4 pounds jumbo (21–25 per pound) or extra-large (26–30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined
4 tablespoons vegetable oil
1 teaspoon salt
wooden skewers, soaked in water for 30 minutes
If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas). Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
Amber or Red Ale – try Great Lakes Nosferatu or Lagunitas Lucky 13 Mondo Large Red Ale
Hefeweizen – try Weihenstephaner Hefeweissbier or Hacker-Pschorr Hefe Weisse Naturtrüb
Helles, Dortmunder – try Augustiner Bräu Lagerbier Hell or Great Lakes Dortmunder Gold