Brunch isn’t just for Mom. This year for Father’s Day, skip the tacky tie and give Dad something he truly wants — quality time with the kids who gave him such an honorable title.
Plan a mid-morning family barbecue for a breakfast that’s sure to spoil the man of the house. That’s right, fire up the grill for breakfast.
Start with an appetizer that uses everyone’s favorite morning condiment, jam. Cedar planked goat cheese with apricot preserves, created by barbecue sauce expert and cookbook author Ardie Davis, combines the best of barbecue sauce and seasoned wood flavors. Smoking the goat cheese adds depth that perfectly complements the sweetness of the barbecue sauce and apricot preserves.
Then make eggs, toast and bacon on the grill. Not sure how to make eggs on the grill? It’s easy! Crack an egg into a cut-out hole in toast set on a cedar plank (don’t forget to soak the plank in water for a while first), then sprinkle with a little cheddar and an applewood rub for smoky grilled flavor.
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“To complete the meal on Dad’s favorite outdoor tool, cook the bacon in a shallow disposable foil pan next to the eggs,” said chef Kevan Vetter of the McCormick Kitchens. “Once the bacon is almost done, I love to brush it with a honey-cinnamon mixture, then grill it directly on the grates for a few minutes to add a candied crisp.”
Then plan a few special touches that reflect Dad’s other passions in life. If one happens to be golf, serve a side of watermelon balls in a fun golf ball-shaped vessel carved from a watermelon rind. (The kids will have fun making this while the adults tend to the grill.)
Let Dad savor some grilled goodness (and a healthy dose of antioxidants) with colorful fruit and veggie kebabs for a heftier main course. Healthy, hydrating watermelon is the star ingredient of these colorful skewers, which also include chunks of marinated pork.
It’s a morning meal sure to make Dad’s day! (Note: Nutritional analyses were unavailable.)
Pork and watermelon kebabs
Makes 8 servings
- 6 tablespoons brown sugar
- 6 tablespoons soy sauce
- 6 tablespoons diced red onion
- 3 garlic cloves, minced
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon ground thyme
- Pepper to taste
- 1 pound of boned, lean pork chops, cut into 1-inch cubes (approximately 38-40 pieces)
- 32 cubes watermelon (1 inch each), plus extra for garnish if desired
- 16-24 zucchini rounds (1/2 inch)
- 16 pineapple chunks, fresh or canned (1 inch each)
- 24 yellow or orange peppers chunks (1 inch each, approximately 3-4 peppers total)
- Cooking spray
- Sesame seeds for garnish
1. Combine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme and pepper in mixing bowl. Pour into resealable bag and add pork pieces. Seal bag, mix thoroughly and refrigerate for at least 1 hour, turning bag periodically.
2. Remove pork from bag and reserve marinade. Thread 5 pork pieces, 4 watermelon cubes, 2-3 zucchini rounds, 2 pineapple chunks and 3 peppers on each of 8 skewers, alternating the order.
3. Spray cooking surface on heated grill and place kebabs on grill. Grill 12-15 minutes, or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon.
— National Watermelon Promotion Board
Golf ball serving bowl
1. Wash watermelon under cool running water and pat dry.
2. On cutting board, place watermelon on side and cut off 1/4 inch to 1/2 inch from stem end, being careful not to cut too deep into white part of rind. This will provide a sturdy base.
3. Using paring knife, cut a 3- to 4-inch round circle in top of watermelon.
4. Use melon baller to make shallow round divots into rind of watermelon to mimic dimples in a golf ball. Next, use kitchen knife to peel thin layers of rind off to expose white underneath, being careful not to cut too deep or red flesh will be exposed. Try to get as much of green rind off so it will resemble a white golf ball.
5. Hollow out watermelon with a spoon or a scoop. Place on a tray and add watermelon balls to serve.
— National Watermelon Promotion Board
Cedar plank grilled egg in toast
Makes 4 servings
- 2 cedar planks (about 12 by 6 inches each)
- 4 slices bread, such as brioche or challah (3/4-inch thick slices)
- 7 eggs, divided
- 2 tablespoons milk
- 2 tablespoons plus 1/2 teaspoon McCormick Grill Mates Applewood Rub, divided
- 1/2 cup grated smoked Cheddar cheese
1. Soak cedar planks in water for at least 4 hours or overnight. Drain and pat dry.
2. Remove centers of each slice of bread with 3-inch round cookie cutter. Beat 3 eggs with milk and 2 tablespoons of the Applewood Rub in medium bowl until well-blended.
3. Lightly oil 1 side of each plank. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of holes. Sprinkle eggs with remaining 1/2 teaspoon Applewood Rub. Cover grill.
4. Grill 10 minutes. Sprinkle eggs with cheese and additional Applewood Rub, if desired. Grill, covered, 10 minutes longer.
Candied grilled bacon
Makes 6 servings
- 6 slices thick-cut applewood bacon
- 3 tablespoons honey
- 2 teaspoons cinnamon
1. Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 10 to 12 minutes or until bacon edges begin to curl. Remove pan from grill. Drain drippings.
2. Microwave honey and cinnamon in small microwavable bowl on high 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture.
3. Place bacon directly on grill over low heat. Grill 2 to 3 minutes per side or until crisp.
Cedar planked goat cheese with apricot preserves
Makes 8 appetizer servings
Use of a charcoal grill is recommended to enhance the flavors of this recipe.
- 1 oak or cedar plank, soaked in water for at least an hour
- 1/2 cup apple or pecan wood chips, soaked in water and drained
- 1 10 1/2-ounce goat cheese log
- 1/4 cup barbecue sauce (recommended: KC Masterpiece Kansas City Classic)
- 1/4 cup apricot preserves
- 1 baguette cut into 1/2-inch thick slices or crackers
1. Set up two-zone fire for indirect grilling with charcoal by situating charcoal on only one side of grill, leaving other side void. Heat grill to 225 to 250 degrees.
2. Sprinkle wood chips on heated charcoal. Place soaked plank on void side of grill and place goat cheese on top of plank. Cover grill.
3. While cheese is smoking (about 20 minutes), combine barbecue sauce and apricot preserves. Mix well.
4. Using insulated gloves, remove cedar plank with cheese from grill. Place cheese on serving platter and top with apricot barbecue sauce. Serve with baguette slices or crackers. Refrigerate or discard after 2 hours.
— KC Masterpiece