It’s great that Father’s Day falls during the month of June – that’s grilling season. Most dads love it when dinner comes off the grill. What is even better for the person cooking the meal is that most of the dinner can be made on the grill. Easy clean-up. Give Dad the day off and let someone else tend the BBQ. Even though it is a special day that calls for special foods, I like to keep things somewhat on the healthy side and prepare foods with Mediterranean flavors. Don’t forget the wine. A Riesling or a fruity Sauvignon Blanc would be perfect for the appetizer. For the main course, a light red, such as Zinfandel or Syrah would be ideal for the BBQ chicken.

Appetizer

Herbed Shrimp Kabobs

6 servings Ingredients

• 3/4 cup basil leaves
• 3/4 cup flat leaf parsley
• 1 tablespoon white champagne vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 -1/2 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil, divided, plus extra for the grill
• 24 peeled and deveined medium shrimp (about 1 pound)
• 24 cherry tomatoes
• 24 small wooden skewers, soaked in water for 30 minutes

Directions Preheat the grill to medium high. Combine basil, parsley, vinegar, salt, black pepper, crushed red pepper and 2 tablespoons of the oil in a blender and puree. In a bowl, toss the shrimp with the remaining 1 tablespoon of oil. Thread one tomato and one shrimp on each skewer. Place skewers on a grill rack coated with oil and grill 1 1/2 minutes on each side or until the shrimp turn pink. Place the skewers on a large serving platter and brush the grilled shrimp on both sides with the herb sauce. Serve immediately.

Main Course

Spicy Grilled Chicken Thighs

6 servings Ingredients

• 1 1/2 teaspoons dried crumbled sage
• 1 teaspoon hot smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon powdered garlic
• 2 pounds boneless chicken thighs

Directions Coat the grill rack or grill pan with oil; heat for direct, medium-high cooking. Combine sage, paprika, salt, pepper and garlic in a bowl; dredge chicken on all sides in the mixture. Grill until browned and well marked on the undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 165 degrees. Move to a serving platter, cover with foil and let rest for about 10 minutes before serving.

Red Cabbage Slaw

Serves 6-8 Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons brown sugar
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded
• 2 large carrots grated
• 1/4 cup chopped fresh chives

Directions In a large bowl, whisk together the orange and lime juices, oil, brown sugar, salt and pepper. Add the cabbage, carrots and chives. Toss to combine. Let sit, tossing occasionally, for at least 45 minutes before serving.

Grilled Corn with Herb Butter

6 servings Ingredients

• 4 tablespoons butter, at room temperature
• 2 teaspoons finely chopped fresh basil
• 2 teaspoons finely chopped fresh parsley
• 2 teaspoons lime juice
• 1/2 teaspoon lime zest
• 1/4 teaspoon salt
• 6 ears corn, husked

Directions Prepare grill for direct-heat grilling. Thoroughly combine the softened butter, basil, parsley, lime juice, zest and salt in a small bowl. Place each corn ear on a sheet of foil large enough to enclose the corn. Brush each ear with the herb butter on all sides. Roll the corn in the foil and secure the ends tightly. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork.

Grilled Zucchini Salad

This dish can be cooked first and set aside while the remaining foods are grilled. Ingredients Serves 6 Ingredients

• 2 pounds medium zucchini (about 6), halved lengthwise
• 2 tablespoons olive oil, divided
• 6 scallions, sliced
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 1 teaspoon dried oregano
• 3/4 teaspoon Kosher salt

Directions Heat grill to medium-high. Brush the zucchini with 1 tablespoon of the oil and grill until tender, 5 to 7 minutes per side. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, crushed red pepper, oregano, the remaining tablespoon of oil and 3/4 teaspoon salt. Serve at room temperature.

Dessert

Grilled Peaches with Cherry Wine Sauce

6 servings Ingredients For the sauce:

• 1 1/2 lbs fresh cherries, pitted
• 1 ½ tablespoons sugar
• 3/4 cup dry red wine
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons. Kirsch (cherry liqueur)

For the peaches:

• 6 medium peaches
• 3 tablespoons unsalted butter
• 3 tablespoons. brown sugar
• Vanilla frozen yogurt
• Mint garnish, optional

Directions To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the Kirsch. Simmer until slightly reduced, about 1 minute. To make the grilled peaches Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat on an oiled grill until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through the grilling time. To serve: While the peaches are still warm, layer each serving dish with 2 peach halves, 1 scoop of frozen yogurt and 2 tablespoons of cherry sauce. Garnish with mint, if desired and serve immediately.

Posted by Jovina Coughlin in Appetizer, cabbage, cherries, corn, Desserts, Grilling, Herbs, peaches, Salad, shrimp, tomatoes, Vegetables, Wine, yogurt, zucchini Tags: Father's Day, grilled dinner, wine for BBQ foods