Well, Summer is almost here and Father's Day is just around the corner so let's fire up the grill. I don't know if it is gonna be a hot summer or not but I know the grill will be hot and the party will be too with these incredible dishes. So serve them up for Dad and the family and enjoy the the song Hot Summer while you check the recipes for my Hot Summer Father's Day dinner.
For starters, let's look at some appetizers to get the party started. Here are recipes for Tomato Bread Prosciutto, Tomato and Mozzarella Bruschetta and Cheese Steak Egg Rolls. You can also look back a few posts and try some of the deviled eggs recipes too.
Tomato Bread with Prosciutto
Ingredients
8 ripe plum tomatoes
1/2 cup Spanish olive oil, divided
Salt and freshly ground pepper
6 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme leaves
16 (1/2-inch thick) slices Ciabatta or crusty country-style bread
16 thin slices prosciutto
Directions
Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Coarsely chop the tomatoes and then place in a food process with the garlic, 1/4 cup of the olive oil, and the pine nuts. Process until smooth. Transfer to a bowl, stir in the thyme, and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes.
Brush each slice of bread with the remaining oil on both sides, season with salt and pepper, and grill until lightly golden brown, about 30 seconds on each side. Remove the bread from the grill, brush 1 side of each slice with the pureed tomato mixture, and top each with a slice of prosciutto. Serve.
Tomato Bread with Prosciutto
Ingredients
8 ripe plum tomatoes
1/2 cup Spanish olive oil, divided
Salt and freshly ground pepper
6 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme leaves
16 (1/2-inch thick) slices Ciabatta or crusty country-style bread
16 thin slices prosciutto
Directions
Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Coarsely chop the tomatoes and then place in a food process with the garlic, 1/4 cup of the olive oil, and the pine nuts. Process until smooth. Transfer to a bowl, stir in the thyme, and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes.
Brush each slice of bread with the remaining oil on both sides, season with salt and pepper, and grill until lightly golden brown, about 30 seconds on each side. Remove the bread from the grill, brush 1 side of each slice with the pureed tomato mixture, and top each with a slice of prosciutto. Serve.
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Tomato and Mozzarella Bruschetta
Ingredients
3 plum tomatoes, finely chopped
1/2 red onion, finely chopped
2 tablespoon capers
1/4 cup chopped fresh basil
1/4 pound fresh mozzarella, finely chopped
2 tablespoons balsamic or red wine vinegar
4 tablespoons olive oil
Salt and pepper
4 slices toasted Italian bread
Directions
Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season
with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative:
Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture
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Cheese Steak Egg Rolls
Ingredients
Cooking spray
1 cup sliced onions
2 cooked fillet or rib-eye steaks, cut into thin slices
8 spring roll wrappers
6 to 8 ounces provolone cheese
2 large yellow or red bell peppers, sliced crosswise into rounds
1 packet dry ranch dip mix
Directions
Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray.
Coat a large skillet with cooking spray and set pan over medium-high heat. Add onions and cook 3 minutes, until soft. Push onions over to the side of pan, add steak to pan and cook 1 minute. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on prepared baking sheet and spray with cooking spray.
Arrange peppers on separate baking sheet and spray with cooking spray. Coat with ranch mix. Roast cheese steak egg rolls and peppers 15 minutes, until wrappers are golden brown and peppers are soft.
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Now, with the appetizers out of the way, let's fire up that grill and I am in the mood for a mustard theme. By that, I mean we are going to have Garlic-Mustard Grilled Beef Skewers, Molasses-Mustard Glazed Pork Skewers and Honey and Mustard Shrimp Skewers. Try these great recipes out and let me know what you think.
Garlic-Mustard Grilled Beef Skewers
Ingredients
1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
6-inch wooden skewers, soaked in cold water for 30 minutes
Garlic-Mustard Glaze, recipe follows
Directions
Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the
Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with
the remaining glaze while grilling. Remove from grill and serve.
Garlic-Mustard Glaze:
Ingredients
4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey
Directions
Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
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Molasses-Mustard Glazed Pork Skewers
Ingredients
1/4 cup molasses
1/2 cup Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
2 (1-pound) pork tenderloins, cut into medallions and pounded thin
Olive oil
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Directions
Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste. Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.
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Honey and Mustard Shrimp Skewers
Ingredients
Wooden skewers
Shrimp:
3 limes, cut into 8 wedges
3 lemons, cut into 8 wedges
18 large shrimp, shelled and deveined
Olive oil, for brushing
Sweet Chili Dip:
2 tablespoons clear honey
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Directions
For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each
stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7
minutes.
For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.
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Well, there we have part one of our Hot Summer Father's Day dinner. In part two, we will serve up our side dishes, desserts and beverages so make sure you check back. Until then, peace, food and love.
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