Father’s Day is coming up quickly and I’m sure many of you are still considering what to buy this special man in your life. If you have a man that likes to cook I’ve got a great gift idea for you! Last week I showed you a recipe for grilled scallops. The beauty of the recipe was the Swiss Diamond XD Non Stick Grill Pan. I was able to present a grilled meal without a barbecue. It was so easy AND so delicious. I also suggest pairing the grill pan with a cool cookbook. I’m going to share one with you today. I received both the Swiss Diamond Grill Pan and the cookbook at no charge but any opinions expressed are my own.
Father’s Day Gift Ideas
The Swiss Diamond XD Non Stick Grill Pan works so well. I’ve cooked scallops and venison on it and both cooked beautifully. It also cleans like a dream. As I noted in my scallops post, it’s lightweight but heavy duty. I’m really quite impressed with how well it works. I have a cast iron griddle/grill that takes up two burners and in comparison this is so much easier to use. It’s perfect for the two of us, it’s not heavy and clean up is much simpler.
- Making a variety of grilled dishes from grilled pork tenderloin, to a summer grilled peach pizza to a grilled chicken Parmesan Panini, no recipe is off limits thanks to the excellent nonstick properties of this pan. Additionally, the comfortable, ergonomic handles are designed to stay cool on the stove top, and the pan is oven safe up to 500°F, making the transfer from stovetop to oven effortless and simple. The XD coating provides years of trouble-free grilled meals with easy and quick cleanup. After you’re done cooking, simply wash off with warm water and soap, and even burned-on, sticky food particles are removed in just a few simple wipes.
About Kebabs by Derrick Riches and Sabrina Baksh
It’s time to put a new spin on this classic backyard grilling staple with some advice from the experts in Kebabs. These grillers traveled the planet and found the best skewered meals it had to offer.
Everyone loves grilling up kebabs, but it’s easy to fall into the mushroom, pepper, chicken/beef rut. In Kebabs, Derrick Riches and Sabrina Baksh take this quick and easy grilling method for a brand new spin.
They traveled the backroads of the Barbecue Belt and studied street-food stalls where skewered, grilled foods are most famous, like Greece, Turkey and the Middle East, India, and even Japan (yakitori) and France (brochettes).
There are ample recipes for beef, chicken, fish and seafood, vegetables, and even fruit, plus vegan substitutions are included for meat recipes. Kebabs includes plenty of technique guidance, too. Are metal or wood skewers better for grilling? Do you really need to soak wooden skewers before cooking?
Not to mention a myriad of rubs, sauces, and mops that make kebabs optimally flavorful and moist, Kebabs makes backyard grilling more globally adventuresome, and flavorful, than it’s been before — all with minimal prep time and effort.
ALL PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NO ADDITIONAL CHARGE TO YOU)
About the Authors:
DERRICK RICHES has served as the Barbecue & Grilling expert at About.com for the last two decades. As one of the most popular destinations for outdoor cooking information, he has answered thousands of questions, written hundreds of articles, and explored barbecue in its widest definition. During this time he has traveled the world, grilled on almost every conceivably kind of cooking equipment and judged the best barbecue in the world.
SABRINA BAKSH is a cookbook author, recipe developer, editor, food stylist, and self taught food photographer whose work has been published in a variety of online and print venues including last year’s The Biggest Black Book Ever from Esquire. She has traveled both nationally and internationally exploring flavors, cultures, and food history. Sabrina holds a graduate degree in History, which proves indispensable in drawing connections between foodways and traditions. Very passionate about food and cooking, Sabrina takes great joy in the creative process.
Father’s Day Dinner Ideas
Kebabs, I was so excited to try me some kebabs. I pulled everything out of the freezer and I found a recipe to try and I went into my geegaw drawer to get my skewers. What did I find – I had ONE SKEWER! How did I have only one skewer? I asked my hubby and it seems that my skewers were of great use in his garden. This left me with no way to make kebabs! Talk about being disappointed. I will be making a recipe in the future so stay tuned.
The Swiss Diamond Grill Pan was still the star in making a special Father’s Day dinner that is a twist on surf and turf.
Grilled Venison Steak with Langostinos in Sherry Butter Sauce
1 8 oz venison round steak or the beef equivalent
8 oz langostinos or shrimp
2 TBS unsalted butter
2 TBS dry sherry
1 tsp thyme
Marinade for venison if desired
1/2 cup soy sauce
1/2 cup balsamic vinegar
1/4 cup worcestershire sauce
1/4 cup white wine
2 garlic cloves, smashed
1 1/2 cups cooked rice – jasmine or brown
If you want to marinate the venison mix the soy sauce, balsamic, worcestershire, white wine and garlic in a bowl. Add the venison steak and let sit for 15 minutes. Turn and let sit for another 15 minutes. This marinade can be frozen and reused for venison or beef
While the meat is marinating heat a small saute pan over medium heat and add the butter. Add the langostinos (if using shrimp be sure to cut them into thirds) Stir in the sherry and thyme and let cook until the seafood is cooked through. Set aside
Remove the meat from the marinade and pat dry. Sprinkle with salt on both sides.
Heat the grill pan over medium heat until hot.
Grill the steak for 4 minutes on each side (for rare) or as long as needed for your chosen
Remove the steak from the grill pan and let rest for 5 minutes before cutting.
If the langostinos have cooled too much gently warm them up while the steak is resting.
Cut the venison steak into strips for serving.
How Was the Father’s Day Dinner?
OK, around here it wasn’t Father’s Day Dinner unless you consider the hubby the father of the Farm cats. Hahahaha. But this does make for an easy and delicious meal. The langostinos are sweeter than shrimp and are quite tasty when cooked simply like in this recipe. The marinade is one I use very often for venison and lamb.
This celebration meal brought us our first salad of the season which is always something to celebrate if you ask me. I so look forward to fresh vegetables. Those greens tasted so good with a light lemon honey vinaigrette. This was a meal we both enjoyed very much.
Father’s Day Gift Idea Package
If you are looking for a great Father’s Day gift for the man (men) in your life that like to cook why not consider a Swiss Diamond XD Non Stick Grill Pan and Kebabs? I think that would make an excellent gift package. The beauty of a gift like this is that it keeps on giving through delicious meals.
You can find the XD Non Stick Grill Pan at Swiss Diamond
You can find Kebabs at Amazon
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Grilled Venison with Langostinos in a Sherry Butter Sauce
An easy twist on surf and turf that is easy to make yet looks like a celebration dinner
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: American
- 1 8 oz venison round steak or the beef equivalent
- 8 oz langostinos or shrimp
- 2 TBS unsalted butter
- 2 TBS dry sherry
- 1 tsp thyme
- Marinade for venison if desired
- 1/2 cup soy sauce
- 1/2 cup balsamic vinegar
- 1/4 cup worcestershire sauce
- 1/4 cup white wine
- 2 garlic cloves, smashed
- 1 1/2 cups cooked rice – jasmine or brown
- If you want to marinate the venison mix the soy sauce, balsamic, worcestershire, white wine and garlic in a bowl. Add the venison steak and let sit for 15 minutes. Turn and let sit for another 15 minutes. This marinade can be frozen and reused for venison or beef
- While the meat is marinating heat a small saute pan over medium heat and add the butter. Add the langostinos (if using shrimp be sure to cut them into thirds) Stir in the sherry and thyme and let cook until the seafood is cooked through. Set aside
- Remove the meat from the marinade and pat dry. Sprinkle with salt on both sides.
- Heat the grill pan over medium heat until hot.
- Grill the steak for 4 minutes on each side (for rare) or as long as needed for your chosen
- Remove the steak from the grill pan and let rest for 5 minutes before cutting.
- If the langostinos have cooled too much gently warm them up while the steak is resting.
- Cut the venison steak into strips for serving.
- To plate: divide the rice in half, add half of the steak and top with half of the langostino and sauce
- Serve with a vegetable or side salad