Gift of the Grill for Father's Day
Treat the dad in your life this year to something grilled to perfection. From meats to veggies there are many options that he will appreciate. Take if from a couple of our Executive Chefs in the Midwest – they’ve got the perfect recipes that will make you want to fire up the grill stat.
Guajillo & Coco Rubbed Filet Mignon with Tomatillo Coulis from Executive Chef Francis O’Brien, Loews Minneapolis Hotel
- 1/2 c unsweetened coco powder
- 2 tbsp kosher salt
- 12 each dried guajillio peppers
- 3 tbsp brown sugar
- 2 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked sweet paprika
- 2-4 of favorite cuts of Filet mignon
First remove seeds from the dried guajillo peppers and place peppers into a spice grinder or mortar and pestle. Grind until small flakes are all that remains add to a mixing bowl with all other dried spices and mix First remove seeds from the dried guajillo peppers and place peppers into a spice grinder or mortar and pestle. Grind until small flakes are all that remains add to a mixing bowl with all other dried spices and mix with a small spoon until even mix is achieved. Place 1/2 of the rub onto a plate and roll your filets until completely covered in the rub. Place in fridge for two hours. Bring your grill to medium high or 375 to 400 degrees grill to desired temp letting the high heat caramelize the sugars but not burning. Remove from grill and let rest 7 to 10 minutes.
- 6 tomatillos (paper skin removed and washed)
- 1/2 red onion
- 1 jalapeno (de-seeded)
- 1 c apple juice
- 2 tbs lemon juice
- 1 c water
- 1/4 bunch cilantro
- 2 tsp salt
- 2 tbsp sugar
After cleaning tomatillos place them into a sauce pot with all remaining ingredients except cilantro and lemon juice and bring to a boil and remove from the heat. Place into a blender with lemon juice and cilantro and blend for 30 seconds. Chill for 30 minutes. Dress your summer salad with the coulis and spread extra on plate for visual effect.
Arugula and Grilled Stone Fruit Salad with Burrata from Executive Chef Chuck Gillis, Loews Chicago O’Hare Hotel
- 1 ripe peaches or nectarines, halved and pitted
- 1 ripe plums, halved and pitted
- 1 cups fresh arugula
- 1/4 cup chiffonade Radicchio
- 1 ounce Freeze Dried Strawberries
- 2 ounces Praline Pecans
- 3 ounces Diced Tomatoes
- 1 balls of burrata cheese, drained
- Olive oil for brushing and drizzling
- Balsamic glaze for drizzling
- Salt and freshly ground black pepper
- Fresh basil leaves for garnish
Preheat your grill to medium heat.
Brush the cut sides of the peaches and plums with a little olive oil. Place the fruit cut-side down on the grill. Grill for about 3-4 minutes, or until the fruit is slightly charred and has grill marks.
Carefully remove the fruit from the grill and let it cool. Once cool, slice into wedges.
Toss the arugula, tomatoes, radicchio with olive oil in a large bowl. Scatter the grilled fruit over the arugula.
Add burrata ball to salad, you could also tear the burrata balls open and place them on the salad. If you prefer, you can also slice or dice the burrata and distribute it throughout the salad.
Drizzle plate with balsamic glaze. Season with salt and pepper to taste.
Garnish with fresh basil leaves.
Serve immediately, ideally with a crusty grilled bread on the side to mop up the burrata and dressing.
No great grill meal should be enjoyed without an equally great cocktail. Treat dad with a summer inspired whiskey concoction from the beverage team at Loews Chicago Hotel.
- 1.5oz Whiskey Acres Private Reserve
- .25 oz Strawberry Puree
- .25 oz Passion Fruit Puree
- .75 oz Lime Juice
- .25 oz Simple Syrup
Add all ingredients to a shaker, shake well and strain into a wine glass over ice. Garnish with a strawberry wedge.