Chef David Guas has two sous chefs at home who will help him man the grill this Father's Day.
"We cook together a lot," he says of his sons Kemp, 12, and Spencer, 10. Among their favorite dishes: the grilled honey-glazed carrots that he shares here.
"The honey gives the carrots a little extra sweetness -- otherwise my 10-year-old wouldn't even look at them," says Guas, author of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro and host of the Travel Channel show American Grilled.
At home, he and his sons like to pore over classic cookbooks together before hitting the kitchen. One night, they might start by whipping up a perfect béchamel sauce, the first step for a family favorite, mac and cheese. On a recent evening, Guas and Kemp turned out a meal of Brussels sprouts, Lyonnaise potatoes, and beef.
"Kemp seared a petite filet mignon in a cast-iron pan and made a béarnaise, a classic sauce, to go with it," says the proud father and chef/owner of the acclaimed Bayou Bakery in Arlington, VA, which opened in 2010. This spring, Guas launched a second location just across the Potomac River on D.C.'s Capitol Hill.
He stays in shape with CrossFit. Each week, he has a 1hour private session with a personal trainer and one or two group classes. He'll also schedule a workout on Father's Day before the meal.
"We'll probably head to Great Falls Park for hiking, then throw a football around. For dinner, it doesn't really matter. Chicken, pork, beef, vegetables -- as long as I can fire it up and grill something, I'm happy."
Cast-Iron Grilled Honey-Glazed Carrots
Makes 6 servings
1 lb baby carrots, peeled (not baby-cut carrots sold in bags)
Extra-virgin olive oil, enough to coat carrots
1½ tbsp unsalted butter
3 tbsp honey, preferably wildflower, but any will do
1 tsp whole cumin seed
Kosher salt to taste
1. Light charcoal or set gas grill to 350-400ºF (medium-high). Toss carrots in extra-virgin olive oil and place over direct heat on a cooking grate. Turn them after a minute or so, allowing all sides to get some grill marks and good color. Grill about 5 minutes, or until slightly tender.
2. Place a cast-iron pan directly on the grill and add butter, honey, and cumin seed. Once butter melts, add carrots to the pan. Cook until glaze begins to coat carrots, about 5-6 minutes. Sprinkle with salt and remove from grill.
Per serving: 105 calories, 1 g protein, 15 g carbohydrate, 5 g fat (2 g saturated fat), 8 mg cholesterol, 2 g fiber, 12 g sugar, 274 mg sodium. Calories from fat: 47%
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