Diary of a Comfort Foodie - Father’s Day Grilling

Wednesday, June 12, 2013 - by Kent Whitaker
Shrimp
Shrimp
- photo by Kent Whitaker

Happy Father’s Day weekend! I am blessed to be able to spend my father’s day weekend with my Pop. He is a great man and master of the grill. When I was growing up it was nothing for my dad to feed a house full of people using nothing more than a small charcoal Weber grill, ground beef and a bottle of whatever kind of sauce he could find in the fridge. A little salt and pepper, bun and fixings rounded out the perfect burger.

This year Ally and I will be joined by our son Mace as we travel to Nashville to visit my dad for Father’s Day. It will be a nice visit as I’ll get a chance to see my brothers as well. Scot, the middle brother of us three, became a master of the grill as well. The man can make some wicked dishes with seasoning combinations that rival anything Bobby Flay can whip up.

My oldest brother Ty served up his fair share of Teriyaki grilled chops over the years and loves a good barbecue joint almost as much as he enjoys Japanese cooking. The two go together. He’ll remind you that most decent Asian style restaurants feature a “grill master flipping seasoned chicken, beef, shrimp and ribs.” I see his point.

Ally and I have noticed that our son Mace has been bitten by the grilling and barbecue bug. On several occasions he attacked my grilling deck and shed with precision military skills taught to him by the Army. Instead of patrols and spotting targets he and his friends liberated assorted grills, tables, smokers, chairs, coolers and canopies for use at tailgates. Yes, Ally and I jumped in on a few in order to score a couple of pre-game burgers and beverages that we didn’t have to cook.

Grilling, barbecue and good chow comes naturally to the Whitaker family. So this year I decided that I would honor pops across the globe by offering up two quick and easy grilled dishes that the kids can cook for Good Ole Dad! In prior years I've featured pork, steak and burgers so this year I'm starting off with Shrimp.

Happy Fathers Day!

Grilled Cumin Chili Shrimp

3-4 pounds large shrimp - peeled & deveined

3 tablespoons olive oil

3 tablespoons Cumin powder

Minced garlic

1 tablespoon chili powder

Several pinches sugar

1/2 lemon Juice

1/2 teaspoon paprika

Salt / Black Pepper & Crushed Red Pepper Flake to Taste

Skewers

Combine all of the ingredients in a bowl besides the shrimp mix into a paste, adjust as needed. Add in shrimp and evenly coat. Cook on skewers or in a seafood basket or tray.

Orange Chili Chicken Thighs

4-6 chicken thighs

1 cup orange juice

1/3 cup favorite barbecue sauce

2 tablespoons chili powder

1 tablespoon cumin powder

1/2 tablespoon brown sugar

Dash of garlic powder

Dash of salt and pepper

Combine all of the ingredients in a bowl or large zip close bag and evenly coat the thighs. Chill in the fridge for about an hour, maybe two.  Move the thighs around to make sure they are evenly coated. Remove from marinade before grilling. If you use the marinade as a baste make sure you heat it up or combine some of your favorite barbecue sauce with a few spoonfuls of orange juice.

Serve hot with your favorite sides.

 -----

(Kent Whitaker is a culinary writer and cookbook author living in Chattanooga. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Mr. Whitaker’s books are in bookstores nationwide and are available online. Visit him online at www.thedeckchef.com or twitter.com/theKentWhitaker)

 

 

 


Wally's – Good For What Ails You

The colder it gets outside, I knew I could talk Crazy Betty into going to breakfast with me. It’s hard to get Lois to get out with me on really cold days and Lou has been doing some traveling. We decided to meet at Wally’s in East Ridge. This is a fairly old establishment with a location on McCallie Avenue as well. They let you seat yourself when you walk in, so I picked ... (click for more)

Firebirds Wood Fired Grill – Dim Some

Lois and I wanted to try Firebirds Grill on Gunbarrel Road for some time now, but it has been quite crowded (even during the time old folk usually eat dinner). The lights were so dim I could barely see where the gal headed when showing us to our table. I gathered right away that this must be one of those ‘ambiance’ places you take your sweetheart. It does set a certain mood ... (click for more)

1 Dies, 1 Critically Injured In North Chattanooga House Fire

For the second time in three days, a house fire has resulted in tragedy with a 35-year-old woman dying and a man critically injured in North Chattanooga. At 10:13 a.m. on Wednesday, Chattanooga firefighters were dispatched to a reported house fire with entrapment at 220 Houser St. The first firefighters on the scene saw flames shooting out windows and part of the roof. Having ... (click for more)

Appeal Dropped In $25 Million Lawsuit Filed Against Hennen's Restaurant By Lisa Barnes

An appeal has been dropped of a Circuit Court jury verdict that found Hennen's Restaurant not at fault in a $25 million lawsuit brought by Lisa Barnes. Circuit Court officials said the appeal was "voluntarily" dropped. It had been set to be reviewed by the Tennessee Court of Appeals. The verdict in the courtroom of Judge Neil Thomas in early February came at the end of ... (click for more)

Lawlessness At Heritage Park

As a frequent visitor at Heritage Park in East Brainerd, I must say that the situation is becoming slightly out of control.  To start, parking is atrocious.  The unpaved lot contains nothing but loose gravel which has naturally given way to divots in the ground assuring you a few bumps.  Why isn't this area smoothed out?  It's not worth parking there anyways ... (click for more)

Roy Exum: Why I Am Thankful 2014

Over 40 years ago I was a young sports writer when I came up with the notion of setting daily things aside, just for one day, and writing about why “I Am Thankful.” Every Thanksgiving I come up with my list and it is as much about me as it is about my gratitude for all things great and small. I can’t imagine approaching this day in any other way. Here we go … I AM THANKFUL for ... (click for more)