Father's Day is always a fun party to host because it's in the summer. Nothing beats sitting around on a warm day with a cold drink and the smell of a barbecue. Here are a few recipes for the grill that would be perfect for your Father's Day party.



     4 cod fish fillets or 4 haddock fillets
     6 ounces plain flour
     1 teaspoon bicarbonate of soda
     1 (8 fluid ounce) bottle British beer          (small bottle)                                             1/2 lemon, juice of
     salt & pepper
     extra flour
     3 pounds potatoes, peeled & chipped
     good quality cooking fat or oil


Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
Peel the potatoes and cut into chunky sized chips.  Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but NOT coloured.  Drain and shake well and set to one side.
Put some flour onto a plate.  Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried!  Leave the fish fillets in the flour whilst you make the batter.
Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl.  Add the beer gradually, stop when you have a thick coating type of batter.  Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.  Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating!
Adjust deep fat fryer to fish frying temperature of 160°C.
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately.  As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness.  Place onto a tray and keep warm in the oven.
Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!

This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.

Source: Food.com


Buffalo chicken breast     Ingredients:
     •  Skinless, boneless chicken breast
     •  1/4 cup Frank's Red Hot sauce
     •  2 tablespoons olive oil
     •  1/4 teaspoon black pepper


Place chicken breast in a zip lock bag with Frank's, olive oil and black pepper.  Massage chicken/sauce in bag until well mixed and covered.  Let sit for 1 hour to marinate. Take chicken out with tongs and place straight on a pre-heated grill at medium heat. Cook for about 15 minutes or until the outside of the chicken is starting to char on the edges. Serve with blue cheese or ranch dressing.  Also works well in a bun.


Beer can chicken

     •  1 (4-pound) whole chicken
     •  2 tablespoons vegetable oil
     •  3 tablespoons seasoned salt
     •  1 can beer


Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with seasoned salt. Set aside.

Open beer can and take several gulps (so the can is 3/4 full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Barbecued ribs

     •  4 pounds pork spareribs
     •  1 cup brown sugar
     •  1/4 cup ketchup
     •  1/4 cup soy sauce
     •  1/4 cup Worcestershire sauce
     •  1/4 cup rum
     •  1/2 cup chile sauce
     •  2 cloves garlic, crushed
     •  1 teaspoon dry mustard
     •  1 dash ground black pepper



Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
Preheat grill for medium heat. Position grate four inches above heat source.
Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.



Graham pie crust



Graham Cracker Crust:

     •  1 1/4 cup of graham cracker crumbs
     •  2 tbsp. white sugar (granulated)
     •  5 1/2 tbsp. of unsalted butter (melted)

key lime pie


     •  3 large egg yolks
     •  One (14 oz.) can of sweetened condensed milk
     •  1/2 cup of key lime juice
     •  2 tsp. of grated lime zest


     •  1 cup of heavy whipping cream
     •  2 tbsp. of granulated white sugar


Place the oven rack in the center of the oven.  
Preheat the oven to 350°F.
Butter a 9 inch pie/tart pan.  Set aside.

Graham Cracker Crust:  
Mix the graham cracker crumbs, sugar, and melted butter.
Press the mixture onto the bottom and sides of the pie/tart pan.  Cover the crust with plastic wrap and place it in the refrigerator to chill.

Using an electric mixer, beat the egg yolks until they become pale and fluffy (3 minutes). Slowly add the condensed milk.  Beat until you have a light and fluffy mixture (4 minutes). Scrape the sides of the bowl and add the lime juice and zest - beat well.

Pour the filling into the crust and bake for about 15 minutes (or until the filling is set). Remove the pie from the oven and put it on a wire rack to cool.  When it has cooled completely, cover and refrigerate the pie until it is ready to serve.

Just before serving the pie, make the whipped topping.

In a mixing bowl, beat the heavy whipping cream until soft peaks form.
Add the sugar and beat until stiff peaks form.
Pipe or place mounds of whipping cream on top of the filling.

Yield: One 9 inch pie.


Mocha cupcake     Ingredients:

     •  1 1/3 cups of all-purpose flour
     •  1/3 cup of unsweetened cocoa powder
     •  1 tsp. of baking powder
     •  1/2 tsp. of baking soda
     •  1/4 tsp. of salt
     •  2 tsp. of ground coffee
     •  1/2 cup of whole milk
     •  1/2 cup of strong brewed coffee, at room
     •  1/2 cup (1 stick) of unsalted butter, room
     •  1/2 cup of granulated sugar
     •  1/2 cup of firmly packed light brown sugar
     •  1 large egg, at room temperature


Position a rack in the middle of the oven and preheat to 350°F.  
Line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
In a measuring cup, combine the milk and brewed coffee.
In a medium bowl, using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2-3 minutes.  Add the egg and beat until combined.  Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about ½ to ¾ full.
Bake until a toothpick inserted in the center of a cupcake comes out clean (16-20 minutes).
Let the cupcakes cool in the pan on a wire rack for 5 minutes.
Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Source: slightly adapted from How to Eat a Cupcake, originally from Cupcakes by Shelly Kaldunski
Yield: 12-16 cupcakes