There’s no better way to show Dad how much you care than by cooking him a meal he’s going to love.
I thought I would share two of my recipes so you can make your Dad BBQ dinner this Sunday. Together, the two recipes are my take on Surf and Turf.
The first recipe is one of my favourites from my cookbook, The Canadian Barbecue Cookbook. The recipe is from my Dad and while it is super simple to make, each time I prepare it my guests are impressed and I think of Dad. Everyone wins.
The second recipe is a simple one for shrimp, but it has been a huge hit at “KITCHEN” ever since we opened our doors.
If you are still looking for a Father’s Day gift, you can pick up Brad’s BBQ Kit which includes The Canadian Barbecue Cookbook, a jar of Bacon Jam and a jar of my BBQ Rub, which is featured in the prize KITCHEN recipe below.
You can buy my BBQ Kits at the City Market Downtown this Saturday only, June 15, or you can pop by KITCHEN to buy your kit or any of our other KITCHEN staples. My BBQ Rub is also available at Edmonton & area Save-On-Foods stores in the deli section.
Nick’s Teriyaki Steak
My Dad, Nick, didn’t do a whole lot of cooking at home, but he did barbecue a lot, and he did a fine job of it. I think this recipe, one of his favourites, came from a relative of ours in the Toronto area. It looks simple, and it is. As a professional chef, I have tried to “improve” on it, but some things just work and this recipe is one of those things. The secret is to buy really thick steak and marinate it overnight. ACME Meat Market in Edmonton is a great place to find the perfect, locally sourced steak.
1, 2-inch thick sirloin steak (about 1.5 kg)
1 cup soy sauce (Chinese, not Japanese)
½ cup freshly squeezed lemon juice
3 tbsp liquid honey
2 tsp garlic powder
Mix marinade ingredients together in a small bowl. Place steak in a plastic sealable bag and pour in marinade. Refrigerate overnight, flipping once.
Preheat the barbecue to medium-high. Blot steak dry and grill for about 15 minutes per side, flipping once. The steak is incredibly thick, so it will probably take 30 minutes to reach medium-rare. Once the steak is cooked, allow it to relax for 10 minutes – it will not get cold. Carve into ½-inch slices and serve.
Dry Rubbed Shrimp
1lb shrimp, peeled and deveined (1 pound of shrimp is roughly 16- 20 shrimp)
1 tbsp canola oil
1 tbsp Brad’s BBQ Rub
¼ cup white wine or beer
1 tbsp butter
Heat the pan over medium high heat. Once hot, add the oil and then the shrimp. Shake the BBQ Rub over the shrimp and cook for about 2 minutes, stirring constantly so the rub doesn’t stick to the bottom of the pan and scorch. Once the shrimp are well coated with the rub and oil and start turning pink, add the wine/beer. Turn up the heat to medium high and reduce liquid. Add the butter and stir to coat. Just before you remove from heat, you might want to add some additional BBQ Rub to suit your taste. Serve on their own or with Creole Mayo-Dip.
½ cup mayonnaise (not Miracle Whip)
¼ cup Franks’ Hot Sauce
Whisk together until smooth. Serve with the shrimp for dipping.