The Palestine Herald, Palestine, Texas


June 14, 2014

COOKING WITH SIMON: Fire up the grill for Father’s Day

PALESTINE — This weekend is Father’s Day and dads all across the country will be opening presents that have been picked out by adoring children.

While most of the gifts are bought or made with great thought and care, some may miss the mark.

Tacky ties, silly gadgets and more of the same tools, may or may not be useful, but grill tools are another story.

Dads always need new gadgets and tools for the grill, not to mention all the sauces and seasonings that are available.

When I first came to America, and visited the grocery store, I couldn’t believe all the bottles of barbecue sauce, various flavors, hot sauces, rubs, marinades, spice blends – all in the name of perfect grilling or barbecue.

For me, the perfect steak only needs fresh ground black pepper and coarse salt. The marbling, or small ribbons of fat, melt into the steak and create flavor.

Also, a steak that is fresh cut, never frozen, insures the juices will still be in the meat and give it plenty of natural flavor.

But, as we all know, Dad knows best and he will cook things just the way he thinks it should be. So clean off the grill, buy the charcoal or refill the tank. Help pick out the meat and add some new sauces or seasonings to his repertoire – because every Dad deserves to be a master in the art of grilling.

Here’s a recipe for my Roasted Red Pepper Sauce that many enjoy with their steak at Sabor a Pasion. You might score some points with Dad if you make him a homemade sauce that is chef-inspired. And when he loves it, be sure to take the credit for yourself.

Roasted Red Pepper Sauce


1 twelve ounce jar roasted red peppers, plus one jar of cold water

1 large onion sliced thin

2 tablespoons olive oil

2 cloves garlic, chopped

2 tablespoons brown sugar

1 teaspoon chicken bouillon

1 teaspoon chili flakes

2 teaspoons corn starch, mixed with 1/4 cup water

Text Only