This Father’s Day, don’t relegate the grill work – play with fire and wow the men in your life. Your guy may reluctantly hand over the tongs, but grillfriends, take over and rediscover the fun of the flames.
Whether you’re cooking on a hibachi or a flick-of-the-switch gas grill, sip a cold beer and get into the joys of grilling. If you have to light a match, we’re partial to cherry wood for pork, poultry and beef, or red oak for smoking ribs. (Try local hardware stores or buy online.)
We’ll leave the meat to you, here are two fabu sides to wow your man.
Crispy Prosciutto and Asparagus
10 to 12 thick asparagus spears
6 to 8 slices paper-thin slices prosciutto
2 tablespoons extra virgin olive oil
Freshly ground black pepper
Snap the dry stems off of each asparagus or peel ends with a vegetable peeler.
Wrap asparagus spears with thin slices of prosciutto. Brush lightly with olive oil. Grill, turning to brown and crisp the prosciutto and soften the asparagus. Season with pepper and serve hot.
Sensational Stuffed Figs
Serves 4 to 6
12 fresh figs
4 ounces goat cheese
2 tablespoons honey
Trim figs and cut lengthwise almost all the way in half.
Mix together goat cheese and honey. Stuff figs with mixture. Grill figs over low heat until soft. Serve warm.
Diva confession: There’s is nothing like the lusciously sweet taste of fresh figs, with a texture that combines the chewiness of the flesh, the smoothness of the skin, and the crunchiness of the seeds. The divas are partial to California figs, are available from June through September. There are lots of varieties, but our favorites are fresh Black Mission Figs, with pink flesh and an intense earthy flavor, or fresh Kadota Figs with a creamy amber color and light delicate flavor. Known for their fiber content, figs also contain disease-fighting antioxidants.