Father's Day menu

A simple no fuss but delicious backyard meal for dad. (TMS photo)

For Father's Day, what could be better than a simple backyard menu of succulent barbecued chicken and creamy potato salad, enhanced with lots of chopped celery and scallions?

First marinated, and then baked (or almost steamed) in an aromatic barbecue sauce, the chicken is then barbecued right before serving. Grilling the precooked chicken allows the skin to become crisp and dark brown. Cooking it in this fashion keeps the chicken moist on the inside and golden brown on the outside.

I am partial to this American-style potato salad. You can use Idaho potatoes if you like a dryer potato texture. I prefer the waxy red or Yukon yellow-fleshed potatoes.

The skins are left on the potatoes for extra color and texture. You can kick up the flavor with chopped red onion or even pickle relish.

Serve with dad's favorite ice-cold beer. If you don't want to fuss with dessert, pick up his favorite ice cream flavor and some brownies or cookies from the bakery.

Twice-cooked barbecued chicken

Servings: 6 to 8

3/4 cup fresh orange juice
1/4 cup red wine
1/4 cup soy sauce
2 medium shallots, finely chopped
1 tablespoon Dijon mustard
1/3 cup chili sauce
1 tablespoon molasses
Salt and freshly ground black pepper
2 (3 1/2 pound each) frying chickens, cut up

1. In a small bowl, combine marinade ingredients. Taste for seasoning. Arrange chicken pieces in a shallow, large nonaluminum dish, and pour the marinade evenly over the chicken to coat it well. Cover, refrigerate and marinate for 2-4 hours, turning several times to make sure the marinade covers all the chicken.

2. Preheat the oven to 375 F. Remove the chicken from the marinade and reserve marinade in a small saucepan. Place the chicken in a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil very tightly and bake for about 35 minutes or until juices run clear.