Delectable dishes for Dad's day

June 14, 2000|By Lauren Beale | Lauren Beale,LOS ANGELES TIMES SYNDICATE

Meat and potatoes are a classic combination and a sure-fire winner for a Father's Day barbecue this Sunday.

Up until two years ago, I had never prepared a tri-tip and had just passed it by when I saw it at the market or advertised for sale. Then a friend of mine mentioned how much the girls on her daughter's basketball team loved to have tri-tip at their team dinners.

Following her scant advice on how best to prepare it on the grill, my first several tries were hardly memorable. But through trial and error, I discovered two secrets to a tender, succulent tri-tip: tenderizing with a meat fork and a 48-hour marinade.

Now my tri-tip never fails.

I developed the marinade from ingredients I had on hand in the kitchen, but have enjoyed success using commercially prepared marinades as well.

If you substitute ingredients in the marinade, follow this rule of thumb: Use roughly equal parts of a salty liquid, a sweet sauce and something sour, such as lemon juice or vinegar.

A hearty German Hot Potato Salad pairs well with the roast. Just add a green salad and Dad's favorite steamed vegetable to round out the meal.

For a terrific treat at the end of your Father's Day feast, try an Oreo Ice Cream Cake. This can be made the day ahead. Just set it out at least five minutes before serving so it will be easier to cut.

Grilled Tri-Tip

Serves 4

1 (1 1/2 pound) beef loin tri-tip roast

2 tablespoons soy sauce

2 tablespoons olive oil

1/4 cup Worcestershire sauce

1/4 cup oyster sauce

1/4 cup red wine vinegar

Trim visible fat from roast and tenderize by piercing all over with meat fork. Place in plastic zipper-style food bag along with soy sauce, olive oil, Worcestershire, oyster sauce and vinegar. Refrigerate and marinate 2 days.

Remove meat from marinade and discard marinade. Place meat on grill rack over hot coals and grill over low heat 18 minutes per side. Remove from heat. Let stand 5 to 10 minutes. Slice thinly on diagonal.

Pour drippings from meat over slices and serve.

German Hot Potato Salad

Serves 6

2 pounds potatoes, peeled

3 to 4 slices bacon

3 tablespoons minced onion

1/4 cup sugar

1/4 cup vinegar

2/3 cup water, divided use

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon cornstarch

1 tablespoon finely chopped parsley

In saucepan, cover and cook potatoes in boiling water 15 to 20 minutes or just until tender. Drain well. Cool slightly, then slice and place in large bowl.

Meanwhile, in large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons bacon drippings. Return drippings to skillet. Add onions and brown in drippings, about 3 minutes. Add sugar, vinegar, 1/3 cup water, salt and pepper.

In small bowl, dissolve cornstarch in remaining 1/3 cup water. Add to onion mixture and cook, stirring, until clear, thickened and bubbly, about 3 minutes. Cook and stir 2 minutes more. Pour hot mixture over sliced cooked potatoes. Add crumbled bacon and, if needed, additional salt and pepper to taste. Garnish with chopped parsley. - Adapted from "America's Best-Loved Community Recipes" (Better Homes and Gardens Books, 1994)

Oreo Ice Cream Cake

Serves 9

1 rectangular-shaped half-gallon cookies-and-cream ice cream

30 Oreo cookies

1/3 cup unsalted butter or margarine, melted

2/3 cup chocolate syrup, optional

Thaw ice cream in unopened container until it starts to feel soft when pressed on sides, about 15 minutes. Spray 9-inch pie plate or 8-inch square pan with nonstick vegetable cooking spray.

Process cookies in food processor until fine crumbs are formed, or place in heavy plastic food bag and crush with rolling pin. Add melted butter to cookie crumbs and mix to combine. Press mixture into bottom and up sides of prepared pan.

Unfold ice cream package until it lies flat and cut ice cream vertically into thirds. Lift slices with wide spatula, one at a time, and place side by side on top of crumbs. Press down gently with back of spatula to even out. Return any unused ice cream to freezer. Cover cake with plastic wrap and freeze until firm, about 6 hours.

Cut into serving sizes and place on dessert plate. Drizzle with chocolate syrup, if desired. - Adapted from "The Entertaining Survival Guide" by Linda Brody (William Morrow & Co., 1994)

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