Gentlemen, start your engines. Not a race car, but perhaps a Big Green Egg or a Weber. This year, Father’s Day is June 21st and just so happens to be the first full day of summer, making it an appropriate occasion to kick off a season of outdoor entertaining. We’ve decided it’s the opportune time to honor a few of our very own Terracotta Dads, by showcasing their culinary skills when it comes to GRILLIN’ & CHILLIN’. Scroll down… there are great tips and techniques being shared and more importantly, passed down to future grillers.
Among many of his countless talents, Scott proves to be quite the savvy menu planner. Seems he took a bit of advice from Southern Living, but the technique was all his, as he constructed his entire feast on his Weber, with a lot of help from his sous chef. 👌🏼Take a look.
On the menu? A medley of gorgeous veggies tossed in olive oil, balsamic vinegar and sea salt; sweet corn; shrimp kabobs simply seasoned with sea salt and pepper; portobello shrooms brushed with Ken’s Asian marinade; roasted red potatoes tossed with olive oil, garlic and sea salt. Yummmm! —AND so healthy. Impressive!
As usual, Nate’s student’s are watching intently, only this classroom is centered around the Big Green Egg on the patio.
The lesson plan? Grilled salmon with homemade Chimichurri. 🕶
This recipe gets an A+ with these fresh ingredients in the Chimichurri. 🌱
1/2 cup olive oil, juice of one lemon; 1/2 cup finely chopped parsley; 1 clove of finely chopped garlic; 2 TBS of white onion; 1 minced jalapeño; 1/4 cup of fresh basil leaves; chopped; 6-8 mint leaves; chopped; 1t. kosher salt; fresh ground pepper; red pepper flakes.
Mix together and let the flavors blend for at least 15 minutes before serving. However the real chemistry happens when the dish is paired with Nicole’s fresh baked bread.
Claus is serious about his rib-eye steaks. Check out the perfection of those grill marks!! Perhaps he should have a patent on his technique? 😉 His secret to a good char? High Heat!
Season steaks liberally on both sides with soy sauce, Worcestershire sauce and salt and pepper. Let steaks rest at room temperature for half an hour. Light the charcoal and preheat the egg until the temperature reaches 550F. Open the lid and step back as it releases heat! Place the steaks and cook for 2 minutes with the lid closed. Then flip the steaks and cook another 2 minutes on the other side. For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes. Remove from the egg, and let the meat rest about 5 minutes before slicing. Enjoy!
We hope that you’ve enjoyed the culinary side of Terracotta’s Dads as we celebrate another Father’s Day grillin’ and chillin’ with family. ❤️