Father’s Day grilling—from Four Seasons Boston Chef Brooke Vosika

I’m a very proud father of two children who are now grown. My son Brandon resides in Seattle, and my daughter, Nicole, in New York City. They grew up so quickly… it feels like just yesterday they were young children helping me prepare a Father’s Day Barbecue Feast.

Try this recipe (watch the below video) for swordfish that we like at Four Seasons Hotel Boston. A bit of my famous BBQ rub, (recipe below), plus olive oil, salt and pepper; garnish with dried shallots and slivered green onions… voila!

Barbecues are an excellent way to bring families together. Not only are they outdoors, but they’re also an event the entire family can participate in. In my family, Dad always manned the grill, but the kids helped by prepping “the extras”—the condiments, the toppings, and of course, the dessert.

My Dad taught me a lot… Here are my Top Five Things I learned from my Dad:

1. Make sure the whole family sits down for dinner at the same time every night.
2. Always use a charcoal grill. Gas grills are just not the same.
3. How to swing a hammer and build it yourself.
4. Life may not always be easy, but it is always an adventure.
5. Read The New York Times every Sunday.

And Father’s Day was the best because it was a family affair in every sense: we cooked and ate together, listening to music and sipping iced tea with fresh mint as we went. I always told my kids that the best gift they could give me was a hug… though they’re now adults, I still feel that same way!

As a chef, there’s no better satisfaction than watching your own family enjoy your cooking. So I always planned a menu that was no fuss, no muss: effortless, healthy, delicious dishes that would please every palate.

Our Father’s Day menu was no different—chicken wings, plus swordfish atop a fresh green salad. And for dessert? S’mores. Let’s face it: half the fun of S’mores is making them—and they’re always a crowd pleaser! Here are some of my favorite Father’s Day recipes. I hope your family loves them as much as mine has.

For those who enjoy my recipes, stay tuned for my online cookbook on the Four Seasons Hotel Boston Facebook fan page this August in honor of my 30th anniversary with Four Seasons Hotels and Resorts. The cookbook will include some additional barbecue favorites, naturally.

Happy Father’s Day to all the dads out there, and many more memorable ones yet to come! —@ChefVos

Chef Brooke Vosika’s Family-Friendly, “No Fuss, No Muss” Father’s Day Recipes:

My Famous Barbecue Rub—perfect for swordfish. Watch my video demo and cook alongside me as I whip up the perfect grilled swordfish!

All-Purpose BBQ Rub

8 TB paprika
8 TB garlic powder
3 TB salt
3 tsp celery salt
5 TB ground black pepper
3 TB red chili pepper flakes
3 TB onion powder
2 TB coriander seeds (ground in a pepper mill)
2 TB dried thyme

Mix all ingredients to combine, then rub onto the fish or meat before grilling. This is one of those BBQ rubs that you can mix in a big batch and use with poultry, beef, pork, fish and even lamb. After you make it the first time, you can change the proportions or ingredients to develop your own special blend.

For those who are not swordfish fans, this one’s for you:

New Orleans-Style BBQ Shrimp

32 shrimp (uncooked)
1 cup olive oil
8 oz warm melted butter
¼ cup Worcestershire sauce
1 TB chopped garlic
1 TB black pepper
1 TB cayenne
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Salt to taste
Warm toasted French bread

Keeping the shell on, de-vein each shrimp. Combine the next nine ingredients in a large sauté pan. Simmer for five minutes, cool, and pour half of the marinade over the raw shrimp. Marinate 30 minutes, then grill shrimp to desired doneness. Pour the rest of the marinade over the cooked shrimp and serve immediately. We prefer this meal with a salad and plenty of hot French bread for dipping. Serves six.

Two chicken wing flavors that are sure to please Dad—and the kids!

Caribbean Jerk Rub

2 tsp ground thyme
2 tsp sea salt
2 tsp red chili pepper flakes
1 TB onion flakes
1 TB garlic powder
1 tsp sugar
1 tsp ground black pepper
1 tsp cayenne
1 tsp allspice
¼ tsp nutmeg
½ tsp cinnamon

Mix to combine the ingredients. Rub into the meat or chicken before grilling. BBQ rubs from the Caribbean are sweet and spicy and known as jerk seasoning. The commercial rubs often have water added. This recipe is dry and is good on fish too.

Kansas City-StyleTomato BBQ Sauce

1 cup ketchup
¼ cup apple juice
¼ cup red wine vinegar
¼ cup brown sugar
3 TB olive oil
2 TB paprika
1 TB chili powder
3 cloves garlic, minced
1 tsp cayenne

Sauté the oil and garlic in a saucepan until it is golden. Add the remaining ingredients and simmer on low for 15 minutes. Brush onto your meat or chicken before putting onto the grill.

Each Friday, Executive Chef Brooke Vosika (@ChefVos) hosts live #ChefVChat Twitter chats from noon to 12:30 p.m. ET.

Read more about Boston in Four Seasons Magazine. 

Read more about Father’s Day with Four Seasons.