Father's Day: Make dinner special, right off the grill

Ultimate Montreal Steak with Grilled Potato Wedges

Father’s Day is fast approaching and unlike Mother’s Day, it isn’t so much about making reservations at a favorite restaurant, but more about the backyard – backyard grilling that is. Given the choice, I’m betting a lot of dads would prefer a little grilling at home over the restaurant. 

McCormick can lend a hand with that - and help you take your grilling to the next level. McCormick Grill Mates & Lawry’s Flavor Forecast 2013: Grilling Edition - offers top tastes, trends and techniques for the griller in your family.

Perhaps you’re looking for that perfect marinade. Smokin’ Sweet Tea Marinade and this simple technique will have your steak, chicken or pork on the grill in 5 minutes. Start by placing your steak, chicken or pork with the marinade in a resealable plastic bag. Push air out of the bag and seal tightly. Massage the meat for 5-minutes, turning the bag over often so meat absorbs most of the marinade. Remove the meat and grill. Discard remaining marinade.

Maybe a good old fashioned hamburger, hot dog or sausage grill is on the menu. Why not try some DIY  (Do-it-yourself) condiments to add a little pazazz to a traditional favorite.

A half cup of mayo with 1 tsp. grill mates smokehouse maple seasoning will go nicely with your grilled hamburger. A half cup of Dijon mustard with 1 tsp of dill weed or one cup of ketchup with 1 tbsp. of perfect pinch Cajun seasoning will give you a whole new outlook on your hot dog or sausage.

McCormick offers these basic DIY Condiments and more at Grilling Flavor Forecast.

According to the experts, these top seven flavors will be the hit this grilling season. I have to agree with the experts, any of these flavors will bring something a little special to the grill for Father’s Day.

Sweet Tea: Give marinades and sauces a touch of the South.

Smoked Tomato: For your DIY condiments to give that extra flavor to your meats, pizza and salads.

Oregano: A taste of the Mediterranean for your grill. Great for grilled breads and more.

White Peach: This just sounds like a perfect way to enjoy summer grilling.

Whiskey: You’ll want to bring out this when you want to spend more time at the grill – enjoying that slow, take-your-time grilling and bring out that bold flavor.

Ginger: When a little Asian flare is called for. And don’t forget about dessert on the grill!

Pecan Wood: Does this sound nutty? You bet! Bring this out when grilling chicken and pork for a unique nutty flavor.

And when the dad in your family has his sights on a thick, juicy steak – bring out McCormick’s new variety of Grill Mates Steak Sauces: Montreal Steak – with a blend of all-natural spices and herbs including ground black pepper, red pepper and coriander or New Smoky Montreal Steak - to give it that “off the grill” smoke flavor.

Whatever the forecast may be for your Father’s Day, with McCormick’s new Grill Mates and seasonings along with some excellent technique tips – it’s sure to be a special day for the “special dad” in your home.

Looking for a couple recipe ideas – try these:

Backyard Brick Oven Pizza Burgers

1 1/2 pounds lean ground beef

Backyard Brick Oven Pizza Burgers/Photos courtesy of McCormick

1 cup shredded mozzarella cheese, divided
1 tablespoon McCormick® Grill Mates® Backyard Brick Oven Seasoning
1/2 cup pizza sauce
6 ciabatta rolls

2 plum tomatoes, each cut into 6 thin slices

Directions:
Mix ground beef, 1/2 cup of the cheese and Seasoning in large bowl until well blended. Shape into 6 patties.
Grill burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160°F). Top burgers with pizza sauce and remaining 1/2 cup cheese 1 minute before cooking is completed.
Serve burgers on rolls. Top with tomato slices and sprinkle with additional Seasoning, if desired.

Roasted Garlic Grilled Vegetables
Ingredients
8 cups assorted cut-up vegetables, such as zucchini, mushrooms, onions, bell peppers
2 tablespoons oil

Roasted Garlic Grilled Vegetables

1 tablespoon McCormick® Grill Mates® Roasted Garlic & Herb Seasoning

Directions
Toss vegetables with oil and Seasoning in large bowl.
Place vegetables in grill basket, grill rack or thread onto skewers.Grill over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally.

Cookbook Giveaway: One woman's Indian dessert, a flash back to the 70s and other favorites

Love dessert? How about making desserts? Bob Hildebrand and Carol Hildebrand bring you 500 5-ingredient recipes and a whole lot more in this cookbook.
Simple yet elegant, from beginners to seasoned and serious homemakers – this book offers it all.
Chapter one will take you through Pantry Basics and techniques and will lead you through 12 chapters of cakes, brownies, pies and tarts and many other delectable chapters.
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 4 cookbook drawing and your name will be entered.
Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The drawing for my next cookbook, 500 5-Ingredient Desserts will be held on June 4.
Winners will be announced here and in The Oakland Press.

Bonnie suggests a breakfast of scrambled eggs and fresh fruit with these muffins for a great breakfast.
Ham and Cheese Muffins
Preheat oven to 400 degrees
Spray muffin tin with cooking spray
Ingredients
2 eggs
1 cup milk
2 tbl oil
1/2 cup shredded cheddar cheese
3/4 cup dices fully cooked ham
3 cups Bisquick
1/2 tsp. dill weed
2 tbl maple syrup
Mix all ingredients together. Pour mixture into muffin tins. Sprinkle cheese on top of batter.
Bake 15 to 20 minutes.
Thank you, Bonnie Keding of Waterford for your recipe.

Roberta says this is a great dish for big gatherings and especially cookouts, nothing but raves whenever she makes this. She said I should make it for one of my big family gatherings, but call it Vicki’s Bean’s and wait for the raves! Well Roberta, I may just do that.
Bert’s Beans
1 lb. lean ground beef
1 lb. bacon
1 large diced onion
2 large cans pork and beans
2 regular size cans butter beans
2 cans hot chili beans
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup ketchup
1 tsp. dry mustard
2 tsp. Worcestershire sauce
Directions
Brown ground beef and onion together and drain. Completely cook bacon. Mix all ingredients together in slow cooker. Cook on low for 3 hours.
Thank you, Roberta Blanchard of Auburn Hills for your recipe.

Cherry Dessert
Ingredients
1-1/2 cups flour
1/2 cup margarine
1/2 cup sugar
1 can cherry pie filling
Directions
Cut margarine into flour and sugar. Add coconut and mix gently. Pat one-half of mixture in 8x8 inch pan. Cover with one can cherry pie filling. Sprinkle with remaining flour mixture.
Bake at 400 degrees for 30 minutes or lightly browned. Top with ice cream or whipped cream if desired.
Thank you, Robie Radford of White Lake.

Chocolate Lush
Stir together:
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tbl cocoa
Combine and add to dry ingredients:
2 tbl melted shortening
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Mix until well blended and spread into ungreased 8x8x2 inch pan.
Combine:
1/4 cup firmly packed brown sugar
4 tbl cocoa
1-3/4 cups hot water
Pour over top of batter.
Bake at 350 degrees for 45 minutes. Cut into squares and serve warm or cold.
Top the inverted squares with chocolate “lush” from bottom of pan.
Thank you, Dorothy Lookabaugh of Pontiac, this sounds luscious.

Barb’s Quickie Trifle
Over 40 years ago, Barb Bartos was the high school correspondent to The Oakland Press, reporting to Jody Headlee. Jody was a columnist for many years at The Oakland Press and loved by many. Barb went on to become editor of a chain of weekly newspapers. She says she always enjoys reading good print and shares her recipe, which she calls a light and not-too-sweet ending for any meal.
Ingredients
2 3-oz packages Ladyfingers
1 8-oz tub Philadelphia Indulgence Dark Chocolate cream cheese spread
1 cup heavy whipping cream prepared
To prepare whipping cream: Using electric hand mixer, blend whipping cream with 1/4 cup powdered sugar and 1 tsp. vanilla until thick, rippled consistency.
Directions
Layer Ladyfingers in bottom of small round glass bowl. Top with one-half of chocolate mixture. Layer one-half of prepared whipping cream on top. Repeat next layer in same order. Refrigerate for several hours. Scoop with a spoon into small fruit or dessert dishes to serve.
Thank you, Barbara Bartos of Clarkston.

This recipe won Pat Jackson a “Gold” in the “Golden Age Games” with the Waterford Parks and Recreation in August of 2012.
Peanut Butter and Jelly Pie
Ingredients
1 8-oz pkg cream cheese (softened)
1/2 cup confectioners sugar
1/2 cup peanut butter
1/2 cup raspberry jam
2 cup whipped topping
1 regular pie crust – prebaked according to directions
A few fresh raspberries to scatter on top of pie
Directions
In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Spread in prepared pie crust. In separate bowl, stir jam well. Mix whipped topping into jam until completely mixed. Spread over top of peanut butter mixture. Scatter fresh raspberries on top.
Thank you, Pat Jackson of Waterford for sharing the “Gold”!

Di’s Taco Salad
3 lbs hamburger – cooked and drained
1 1/2 heads lettuce – chopped
1 bunch green onions cut up in rings
2 tomatoes cut up
1 can black olives, large or jumbo cut up in rings
1 8-oz pkg shredded cheddar cheese
1 16-oz bottle of Catalina or Western salad dressing
2 pkg taco seasoning
Dash of chili powder
Salt and pepper to taste
Mix all ingredients together with lots of love and enjoy.
Diana Deneen of Waterford says her family and friends all really like this recipe. Thank you for sharing your recipe Diana.

Aditi Jasra of Calgary, Canada submitted her favorite dessert, although she said she’s more of a “spice girl.”
Aditi says this is a very simple coconut burfi recipe made from only a few ingredients: condensed milk, coconut, and cardamom powder and dry fruits of choice. This is a really yummy and quick dessert to satisfy your sweet cravings after a good Indian meal. One of my favorite Indian Mithai.
Coconut Burfi
Heat a pan and add tbsp of butter. Let it melt. Add 14-oz can of condensed milk and 14-oz pack of sweet coconut flakes. Combine the ingredients in the pan. Add cardamom powder and let everything cook for 5-6 minutes.
Add dry fruit and then transfer on to a pan greased with butter/ghee. Spread evenly and cut in equal portions. Place in the fridge and let it set for about 2 hours.
Serve when completely set to your friends and family.
You can also find many of Aditi’s great Indian recipes with videos On Youtube

Barbara Peckham of Burton and the winner of the 2500 Recipes Cookbook, submitted a little “flash from the past” with this Jell-O recipe.
Barbara says this is the "original" recipe for Knox Blox. Back in the 70's Jell-O offered a copper 7x10" pan to make Knox Blox. When the blox had set-up you would cut them into the squares and the bottom (which became the top) had impressions like actual wooden toy blocks. She says she still has the one she purchased all those years ago for her daughters.
KNOX BLOX
4 unflavored Knox gelatin packets
4 cups boiling water
3 small pkgs. of Jell-O (your choice of flavors)
Mix well until all the gelatin and Jell-O are blended. Pour into pan. Chill until firm, cut, and enjoy.
Thank you Barbara Peckham of Burton, for a step back to the 70s!

Sharon Giannangeli says this is a recipe that gets great accolades whenever she makes it.  She often adds chocolate chips to the batter and eliminates the frosting. It still turns out moist and great!