8 Amazing Recipes For Father's Day

Graham Elliot's Salmon BLT (deconstructed)

Graham Elliot's Salmon BLT (deconstructed)

1 teaspoon lemon zest
1 1/2 teaspoons lemon juice
4 slices center-cut bacon
2 teaspoons olive oil
6 ounces salmon, cut into 4 fillets, skin removed
4 ounces wild organic arugula
8 slices heirloom tomatoes
salt / pepper to taste

4 strips thickly sliced center cut smoked lean bacon, cut into 1/4-inch strips
1 shallot, minced 1 garlic, minced
2 tablespoons sherry vinegar
1 tablespoon of mixed herbs
Salt & pepper

1. In a skillet over medium heat, render bacon until crispy. Add shallots and garlic and sauté until soft. Deglaze the pan with vinegar and stir in the sugar until dissolved. Add chopped thyme leaves. Season to taste. Set aside to cool.
2. Heat the oil in a skillet over high heat. Season the salmon with salt and pepper and sear to golden brown (1½-2 minutes). Carefully flip the fish, (butter optional) adding two whole thyme sprigs to the pan. Baste until cooked through (1½-2 minutes). Discard the thyme.
3. Toss the arugula and heirloom tomatoes in a bowl with half the vinaigrette, season to taste with salt and pepper, place the fish on top. Spoon the rest of the vinaigrette over the top of the fish. Serve immediately.
David Guas' Charred Guacamole with Grilled Corn

David Guas' Charred Guacamole with Grilled Corn

Yield: 3¼ cups | Hands-on 23 min | Total 50 min

2 ears fresh corn, husks removed
1 small red onion, cut into 1⁄2-inch-thick slices
3 avocados, halved
2 Tbsp. olive oil
1¼ tsp. Pork Dry Rub, divided
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
2 garlic cloves, minced

1. Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Brush corn, onion slices, and cut sides of avocados with oil; sprinkle with 1 tsp. rub. Grill corn, covered with grill lid, 12 minutes or until done, turning occasionally. At the same time, grill onion slices, covered with grill lid, 4 minutes on each side. Grill avocados, cut sides down, covered with grill lid, 3 minutes. Remove from grill; cool 15 minutes. 2. Stir together remaining ¼ tsp. rub, cilantro, lime juice, and garlic in a medium bowl. Hold each ear of corn upright on a cutting board; carefully cut downward, cutting kernels from cob. Add kernels to cilantro mixture, and discard cobs; chop onion and avocados, and add to mixture. Mash mixture with a fork or potato masher just until chunky. Serve immediately.
David Tutera's Citrus Shrimp Skewers

David Tutera's Citrus Shrimp Skewers

1 lb. peeled and deveined shrimp
3 garlic cloves, minced
⅓ cup lime juice
3 Tbsp. lemon juice
2 Tbsp. of your favorite seasoning mixture (such as Old Bay)
2-3 limes, cut into wedges
2-3 lemons, cut into wedges

Directions: Mix together garlic, juices, and spices in a shallow dish or pan. Toss the shrimp in the marinade, turning to coat, and chill in the refrigerator for 10 minutes. Remove the shrimp from the marinade and thread onto the skewers, alternating with a lemon or lime wedge every one to two shrimps or so. Grill the skewers on a hot grill for about 5 minutes total, turning once. Serve the shrimp still skewered for a perfect cocktail party hors d’oeuvre.

Ray "Dr. BBQ" Lampe's Doenee’s Hazelnut Bars

Makes 20 bars.
Recipe from "The NFL Gameday Cookbook" by Ray Lampe, Dr. BBQ and published by Chronicle Books.

1 cup light corn syrup
1 cup sugar
1 cup Nutella (Hazelnut spread) 6 cups crisp rice cereal

1) Lightly grease a 9”x13” pan. In a dutch oven over medium heat, cook the corn syrup, sugar and Nutella stirring often until the sugar is melted. Remove from the heat and add the cereal. Toss well coating all of the cereal. Transfer to the pan and push down to form an even layer in the pan. Let cool for 30 minutes and cut into 20 bars.
Dr. Ian Smith's Old-School Barbecue Chicken

Dr. Ian Smith's Old-School Barbecue Chicken

Serves 4

Four 6-ounce skinless, boneless chicken-breast halves
1⁄4 teaspoon salt
1⁄ 8 teaspoon pepper
1 cup all-purpose flour
1⁄4 cup extra-virgin olive oil
1⁄2 cup barbecue sauce

Directions: 1
. Preheat the oven to 375 degrees F.
2. Lightly season the chicken breasts with the salt and pepper. Add the flour to a 1-gallon resealable plastic bag. Add the chicken and shake well until it is completely coated.
3. Heat the olive oil in a large skillet over high heat. Brown the chicken on each side, cooking about 2 to 3 minutes per side.
4. Transfer the chicken to a nonstick baking sheet. Blot the top of each breast dry. Baste with barbecue sauce.
5. Bake the chicken for 10 minutes, or until the sauce is thickened on the surface of the breasts. Nutritional information Per Serving: 460 cal., 18 g fat, 4 g sat. fat, 40 g carb., 28 g protein, 425 mg sodium, 16 g sugar, 1 g fiber.
Jason Santos' Greek Style Tomato Salad

Jason Santos' Greek Style Tomato Salad

Serves 4

Ingredients For the salad:
8 cherry tomatoes, halved
4 heirloom tomatoes, large diced
8 pitted olives
2 tbl sliced pepperoncini
1 tbl fresh chopped flat leaf parsley
1/4 julienned red onion
1/4 cup sliced English cucumbers
1/2 cup diced goat's milk feta S
alt and pepper (to taste)

For the vinaigrette:
1/4 cup evoo
1/4 cup canola oil
3 tbl red wine vinegar
3 tbl water
 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
2 tsp black pepper
2 tsp onion powder
2 tsp Dijon mustard
1/2 tsp salt

Directions: Whisk all ingredients except oil then drizzle in oil to emulsify.
Haylie Duff's Pear, Arugula & Gorgonzola Prosciutto Wraps

Haylie Duff's Pear, Arugula & Gorgonzola Prosciutto Wraps

Ingredients (for 1 wrap):
1 slice of pear
1 lemon, cut in half
1 thin slice of off the block Gorgonzola
2 arugula leaves
1 small strip of prosciutto

Directions: Squirt lemon juice on the pear slices so they don’t turn brown. Layer each ingredient and wrap inside prosciutto. Serve as is or secure with toothpick.
Susan Feniger's Grilled Romaine and Avocados with Spicy Caesar Dressing, Torn Bread Croutons

Susan Feniger's Grilled Romaine and Avocados with Spicy Caesar Dressing, Torn Bread Croutons

Serves 4

3 to 4 romaine hearts, cut into quarters, cored intact to hold leaves together
2 barely ripe California avocados, halved, pitted, peeled and sliced into
1/2-inch slices
1 cup Spicy Caesar Dressing , for serving
Torn Grilled Bread Croutons, for serving

Directions: Preheat grill to high heat. Over a large bowl, drizzle each romaine quarter with a few tablespoons Spicy Caesar Dressing, massaging to evenly distribute dressing between the leaves. Grill the hearts, turning every minute or two until lightly browned on all sides. Meanwhile, season avocado slices with sea salt and freshly ground black pepper and place on the hottest part of the grill. When char marks appear flip then remove when grilled on both sides. To serve, toss grilled hearts in a bowl with the grilled avocado and Torn Grilled Bread Croutons adding any extra dressing needed to season the salad to your liking. Serve immediately.