TSS | FIRE UP THE GRILL. IT’S FATHER’S DAY!

hamptons - callen and marc basil copy.jpg

As the ultimate dad (in our eyes, anyway), we thought it only appropriate to fête Marc Murphy on this Father’s Day. And by fête, we mean steal some of his (our) favorite grill recipes perfect for a summer day like today. They’re easy enough to make on your own, but if we’re being honest, we’re hoping he reads this and decides to take the lead even if it is supposed to be his day … Oh, and ps: all of these recipes can be found in (and are reprinted from) his awesome cookbook, Season With Authority. Get yours now and send us some of your faves!


GRILLED ROMAINE

If you’ve never grilled romaine lettuce, you’re in for a treat. Strange as it may sound, grilling romaine totally changes the flavor of the lettuce and, dare I say, makes it better. It’s as if romaine finally finds its purpose, developing a smoky, almost meaty quality. This is a simple dish: Wash the dirt off the leaves, leave a few flecks of water to help with steaming, and throw the romaine on the grill.

serves 4

2 large (or 4 small) heads romaine lettuce, halved lengthwise, cores left intact
3 tablespoons olive oil, plus more as needed
Kosher salt
Freshly ground black pepper
¼ cup fresh lemon juice (from about 2 lemons)

1. To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes— the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you’ve swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and salt and pepper to taste, and gently toss to combine.

2. Heat a grill or preheat a grill pan over medium to medium-high heat.

3. Place the romaine halves on the grill, cut side down, and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked, 2 minutes more. If doing this on a grill pan, you may need to work in batches. Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl, toss with the lemon juice, and serve immediately.


GRILLED ASPARAGUS, SCALLIONS + ONIONS WITH SHERRY VINEGAR

If you do any kind of backyard entertaining, this grilled vegetable salad will steal the show. Here, every vegetable is a star: The onions are sweet and mellow from the grilling and a soak in sherry vinegar; the asparagus and scallions are smoky and slightly charred; and the wilted basil leaves lend a little contrast to the tender, sweet vegetables. It’s best made on an outdoor grill, but can also work in a grill pan.

serves 4
2 medium red onions, cut crosswise into ½-inch-thick rounds
Olive oil
Kosher salt
Freshly ground black pepper
¼ cup sherry vinegar
1 bunch thick asparagus, trimmed
1 bunch scallions, white parts only
¼ cup fresh basil leaves, roughly torn

TIP: If you plan to make this salad using a grill pan, use an oil suitable for cooking over high heat, such as grapeseed oil, in place of the olive oil, which burns quickly on the pan and makes a lot of smoke—not great if you’re cooking inside!

1. Heat a grill or preheat a grill pan over medium-high heat (see Tip).

2. Lightly brush the onions with oil and season with salt and pepper. Place the onions on the grill and cook until tender and well marked, about 4 minutes per side. Transfer to a large bowl, add the vinegar, and toss together. Cover the bowl with plastic wrap and set in a warm place for 10 minutes so the onions steam and marinate.

3. Lightly brush the asparagus and scallions with oil and season with salt and pepper. Place the vegetables on the grill (you may need to do this in batches if working with a grill pan), and cook until tender and well marked, about 4 minutes per side. Transfer to a cutting board and cut into 1-inch pieces. Transfer the onions to a cutting board, reserving the sherry vinegar in the bowl, and roughly chop them. Return all the vegetables to the bowl with the sherry vinegar, add the basil leaves and a generous drizzle of olive oil, season to taste with salt and pepper, and toss to combine. Serve immediately, while warm.


grilled zucchini + red onion salad with quinoa

I love making this salad in the summer when we are out on Long Island and there are farm stands everywhere selling delicious, ripe produce. And I hope that when making this salad, you’ll use it as a canvas for the ingredients you love the most: Instead of quinoa, try barley, farro, or Israeli couscous; swap out zucchini for summer squash or corn; or use a combination of all three. And if cilantro isn’t your thing, maybe mint or dill will sound better to you.

serves 4

Kosher salt
½ cup quinoa, rinsed (see Tip)
1 zucchini, cut on an angle into
½-inch-thick slices
1 red onion, cut into ¾-inch-thick slices
¼ cup olive oil, plus more as needed
Freshly ground black pepper
¼ bunch fresh flat-leaf parsley, chopped
¼ bunch fresh cilantro, chopped
½ jalapeño, seeded
Juice of ½ lemon

1. Bring a medium pot of salted water to a boil. Add the quinoa, reduce the heat to low, cover, and cook until tender, 8 to 10 minutes. Drain and set aside to cool.

2. Heat a grill or preheat a grill pan over medium-high heat.

3. Toss the zucchini and onions with enough olive oil to coat and season with salt and pepper. Place the vegetables on the grill and cook until well marked, about 2 minutes per side. Transfer the vegetables to a large bowl, add the quinoa, and toss to combine.

4. In a blender, combine the ¼ cup olive oil, the parsley, cilantro, jalapeño, and lemon juice and blend until smooth. Season to taste with salt and pepper.

5. Dress the salad to taste. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 3 days.) Serve at room temperature.

TIP: Take a minute to rinse the quinoa prior to cooking. The tiny grains are coated with a naturally occurring substance called saponin, which is slightly bitter. (It’s a plant’s way of deterring birds from eating its fruit.) A good, thorough rinse in a fine-mesh strainer under running water should remove most traces of it and make your cooked quinoa taste much better.


grilled skirt steak with watercress salad

serves 4

For the Skirt Steak:
½  cup olive oil, plus more for oiling the grill
¼ cup fresh thyme leaves
2 garlic cloves, minced
2 teaspoons freshly ground
black pepper, plus more as needed
2 pounds skirt steak
Kosher salt

For the Chimichurri Vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons finely chopped
fresh flat-leaf parsley
2 tablespoons finely chopped
fresh cilantro
1 small garlic clove, minced
½ small red onion, finely diced
1 teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons sherry vinegar

For the Watercress Salad:
3 bunches (about 12 cups) watercress
1 cup Marinated Roasted Red Peppers (cut into thin strips)
Kosher salt
Freshly ground black pepper
½  cup (2 ounces) crumbled blue cheese

MARINATE THE STEAK:

1. In a large bowl, combine the olive oil, thyme, garlic, and pepper. Add the steak, toss to coat, cover, and refrigerate for at least 1 hour or preferably overnight. You can also do this in a large resealable plastic bag.

GRILL THE STEAK:

2. Preheat a grill or heat a grill pan over moderately high heat until hot.

3. Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove the steak from the marinade, scraping off any excess. Just before cooking, season the steaks liberally with salt and pepper. Place the steak on the grill and cook for 3 to 4 minutes per side for medium-rare and 1 to 2 minutes longer for medium. Transfer the meat to a cutting board, tent with foil, and let stand for 10 minutes before slicing.

MAKE THE CHIMICHURRI VINAIGRETTE:

4. While the steak is resting, combine the olive oil, parsley, cilantro, garlic, onion, red pepper flakes, salt, and black pepper in a medium bowl. Right before serving, add the vinegar and whisk to combine.

MAKE THE WATERCRESS SALAD AND ASSEMBLE THE DISH:

5. Right before serving, toss the watercress, roasted peppers, and Chimichurri Vinaigrette in a large bowl. Season to taste with salt and black pepper and divide among four large serving bowls. Sprinkle with the blue cheese. Slice the steaks against the grain into bite-size pieces and arrange over the watercress salad.


grilled salmon with parsley pistou


This salmon pairs beautifully with my grandmother’s Ratatouille (page 223) and makes for an ideal summer dinner. (In the winter, I make the salmon on a grill pan and garnish it with Olive Tapenade, page 275.) The grassy, bright parsley pistou is a perfect complement to the rich salmon, and brings a restaurant feel to a super-simple meal.

serves 4
For the Parsley Pistou:
2 cups fresh flat-leaf parsley leaves (from 1 bunch parsley)
6 tablespoons extra-virgin olive oil, plus more as needed
¼ teaspoon kosher salt, plus more as needed

For the Salmon:
4 (6-ounce) salmon fillets, skin-on (Alaskan king preferred)
Canola or grapeseed oil
Kosher salt
Freshly ground black pepper

MAKE THE PARSLEY PISTOU:

1. Place the parsley, olive oil, and salt in a food processor or blender and puree until smooth. Set aside. The pistou can be made up to 2 days ahead and stored in the refrigerator in an airtight container.

MAKE THE SALMON:

2. Let the salmon come to room temperature and pat dry with paper towels.
3. Heat a grill or preheat a grill pan over medium-high heat.
4. Lightly brush the salmon with a little oil, and oil the grill grates. Right before grilling, season the fillets with salt and pepper and place them on the grill, skin side up. Cook until well marked, 3 to 4 minutes. Turn the salmon over and continue to cook until cooked through, 3 to 4 minutes more.
5. Spoon some of the pistou over the fish and serve immediately.

TIP: Always use paper towels to dry off the fish, and season it only right before cooking. Any sooner, and the salt will draw the moisture out, leaving you with wet fish, which will prevent the fish skin from crisping up while cooking.


lamb chops scottadito

serves 4
½ cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill
3 garlic cloves, minced
2 tablespoons roughly chopped fresh thyme leaves
12 (½-inch-thick) lamb rib chops (see Tip)
Kosher salt
Freshly ground black pepper
2 lemons, halved crosswise
2 bunches (about 8 cups) watercress

Tip: Ask your butcher to separate the rack of lamb ribs for you, but make sure you tell him or her to keep the fat on (i.e., do not French the bones)—you want the fat for grilling. Not only will it prevent the meat from drying out, but it will also give a great amount of flavor to your finished dish.

1. In a large bowl, combine ½ cup of the olive oil, the garlic, and thyme. Add the lamb chops and turn to coat. Cover and refrigerate for at least 3 hours or preferably overnight. You can also do this in a large resealable plastic bag.

2. Preheat a grill or heat a grill pan over moderately high heat until hot.

3. Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove the lamb from the marinade and scrape off any excess. Generously season the lamb with salt and pepper. Place the lamb on the grill and cook until nicely charred and well-marked, about 3 minutes on each side. Place the lemon halves on the grill, cut side down, to grill while you cook the lamb.

4. Divide the watercress among four plates and drizzle with the remaining 2 tablespoons olive oil. Place the chops on top of the watercress and squeeze the grilled lemon over the lamb and watercress. Serve immediately.


grilled peaches with mascarpone


A good peach requires very little enhancement. A little bit of time on the grill highlights the sugar and softens the ripe peaches just enough to make them spoonable. While perfect on their own, the peaches are also wonderful with a thin drizzle of honey and a scoop of mascarpone.

Canola oil, for brushing
4 peaches, halved and pitted 
Honey, for drizzling 
1 (8-ounce) container mascarpone, for serving 

1. Heat a grill or preheat a grill pan over medium-high heat. Lightly brush the grill with oil. 

2. Place the peaches on the grill cut side down, and cook until well marked and tender, 6 to 8 minutes. Remove from the heat and drizzle with honey. Serve warm, with a scoop of the mascarpone on the side. 


BONUS RECIPE: beer can chicken


The first time I heard of beer can chicken, I thought it was a joke. Because I grew up in Europe, this beloved American classic, a star of summer BBQs, was as exotic to me as escargot are here. You slide a chicken over a nearly full can of beer, and you cook it that way? But when I tasted it, I couldn’t believe it — I was blown away by how delicious it was!

*editor’s note: we included this recipe because it’s one of our faves, but also because it CAN be made on the grill as well. Just fire it up, close the. lid and once tote, stick the chickens on their cans inside for the same amount of time!

serves 4

For the Herb Butter:
8 tablespoons (4 ounces) unsalted butter, softened
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
2 tablespoons Garlic Confit (page 271)

For the Chicken:
1 (2½- to 3-pound) chicken
1 (12-ounce) can pale ale, preferably Porkslap, at room temperature
Kosher salt
Freshly ground black pepper

TIP: If your oven tends to be on the smoky side, substitute butter for olive oil (or another oil of your choice). Use a few tablespoons of oil for the chicken (not the full 8 tablespoons as you would if using butter). Rub the herbs over the chicken after the oil “massage.”

TIP: Make sure the butter is extremely soft when combining it with the herbs and rubbing it all over the chicken.

MAKE THE HERB BUTTER:

1. In a large bowl, mix together all of the Herb Butter ingredients until thoroughly combined. Set aside at room temperature.

MAKE THE CHICKEN:

2. Preheat the oven to 350°F; position the rack in the lower third of the oven.

3. Very thoroughly pat the chicken dry, inside and out. This is an important step; if the chicken is even slightly moist, the butter will not adhere and will slide right off. Fold the wing tips back and massage the Herb Butter all over the chicken, making sure to massage some butter under the skin and on the breast. Season lightly with salt and pepper. Open the beer can and pour off (or drink!) one-third of the beer into a small bowl. Slide the chicken over the can and carefully stand the beer can–stuffed chicken upright in a shallow roasting pan. (You may also use a beer can chicken holder to stabilize the beer can and the chicken.)

4. Transfer the chicken to the oven and roast for about 1 hour and 20 minutes, or until cooked through. The skin will be crisp and medium-brown, and the meat should register 165°F on an instant-read thermometer. If the chicken skin is getting too dark, tent it with foil after 45 minutes.

5. Transfer the chicken, still in the roasting pan, to a wire rack and let sit for 10 minutes. Remove the beer can from the chicken carefully because both will be extremely hot: Hold the chicken with a pair of tongs and slide the can out using another pair of tongs. Let sit for 5 minutes. Carve the chicken into quarters and serve.