Father’s Day Menu: Contributed by Kelly Sterling
When it comes to grilling, most Americans would agree that meat is the heart of any good backyard cookout. Yet seafood becomes smoky and sublime when cooked over an open flame. We say, why not go for both?
Hot off the grill, the oysters, tenderloin and lobster below make a show-stopping meal. Paired with the sides, the menu becomes the ultimate Father’s Day feast.
Grilled Oysters with Ginger-Soy Mignonette
Grilling the oysters eliminates the obstacle of shucking them, as they simply steam open. Pair the oysters (and the lobster tail below) with the Sendero des Santos, an Albariño from Spain’s Rías Baixas that’s included in the Frontgate Reserve Top 12.
12 large oysters, rinsed and scrubbed
1 cup rice wine vinegar
1 shallot, minced
1 inch piece fresh ginger, peeled and grated
¼ cup minced carrot
¼ cup minced red bell pepper
¼ cup minced cucumber
1 tablespoon chopped cilantro
2 tablespoons soy sauce
Several turns freshly ground black pepper
To make the mignonette, combine all ingredients except the oysters in a bowl.
Heat grill to medium high. Place oysters on the grill and cook undisturbed. The oysters will open as they cook. Using tongs, remove immediately from the heat as they open, being careful not to spill their juices. Once removed from the grill and slightly cooled, remove the top shell and release the oyster with a small knife. When all the oysters are removed from the heat and the upper shells discarded, top with the mignonette and serve immediately.
Grilled Beef Tenderloin and Lobster Tails with Lemon-Tarragon Compound Butter
The tenderloin filet has a melt-in-your-mouth texture that’s complemented perfectly by a Spanish Reserva’s silky, mellow quality. We suggest the Pagos de Tahola Reserva 2006, part of Frontgate’s hand-selected International Classics case.
6 (6 oz. each) beef tenderloin steaks
6 whole lobster tails
Salt and fresh ground pepper
1 lb. good quality butter, unsalted
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped tarragon
Zest from 2 lemons
To prepare the compound butter, let the butter rest at room temperature until slightly softened. In a food processor with the blade attachment, combine the butter, herbs and lemon zest and process for 1–2 minutes or until smooth and combined. Scoop butter out onto a sheet of parchment paper and roll into a log shape. Refrigerate for 2 hours before use.
Preheat the grill to medium high. With a heavyknife or kitchen sheers, cut lobster tails in half and rinse to remove any shell fragments. Dry with paper towels. Brush the lobster with olive oil and season with salt and pepper. Place the lobster tails meat side down on the grill and cook for 5 minutes. Flip over, add a slice of compound butter and cook another few minutes until the shells are bright red and the meat is opaque.
For the steaks, brush with olive oil and season generously with salt and pepper. Place on the grill and cook, flipping once or twice. Remove from the heat when the steaks have reached the desired temperature, 130°F for medium-rare and 140°F for medium. Just before removing the steaks from the grill, top each with a slice of compound butter. Let rest for 3 minutes before serving.
Grilled Prosciutto-wrapped Asparagus
2 bunches asparagus
½ lb. Prosciutto, very thinly sliced
Extra virgin olive oil
Sea salt and fresh ground pepper to taste
Trim the tough ends from the asparagus. Wrap the prosciutto around 3–5 pieces of asparagus (depending on the thickness of the stalks).
Heat grill to medium high. Place asparagus bundles on the grill and cook until the asparagus is tender and slightly charred and the prosciutto is crisp, about 5 minutes. Remove from heat and serve immediately.
Grilled Potato Skewers with
2 lbs. small potatoes (Yukon gold or red), cut into ¼ or ½ inch pieces
2 tablespoons chopped fresh rosemary
¼ cup extra virgin olive oil
Sea salt and fresh ground pepper to taste
Wooden skewers, soaked in water for 30 minutes
Chipotle Aioli (recipe follows)
Steam potatoes until tender but not falling apart. The time will depend on the size of your potatoes. Set aside to cool.
Preheat grill to medium high. Combine the olive oil and rosemary in a small bowl, season with salt and pepper. Toss the potatoes with the herb/olive oil mixture, then thread onto the skewers. Place on the hot grill and cook until lightly charred. Serve immediately with the Chipotle Aioli.
1 cup mayonnaise
1 tablespoon chopped chives
2 garlic cloves, minced
1 teaspoon chipotle chile powder
Pinch of salt
In a small bowl stir together all ingredients; refrigerate until ready to use. Serve with Grilled Potato skewers.
If you need a gift to accompany this feast, see our Father’s Day Gift Guide for four great ideas.