Celebrity chef Ming Tsai shares a delicious dish to enjoy with dad on Father's Day!

Cranberry-Teriyaki Mixed Grill with Couscous

(Recipe courtesy Ming Tsai)

Ingredients:

2 cups couscous

1 bunch scallions, cut into 1/8-inch pieces

1 tablespoon extra virgin olive oil

3 cups boiling water

2 1/2 cups Cranberry-Teriyaki Glaze

1 pound jumbo shrimp, deveined, tail-on (4-6s)

4 boneless chicken breasts, skin on

11/2 pounds flank steak

Kosher salt and freshly ground black pepper

Method:

Prepare a hot grill. In a large bowl, combine couscous, scallions, reserving 2 tablespoons of greens for garnish, and olive oil; season with salt and pepper. Add boiling water and cover with plastic wrap. Meanwhile, on a large plate, brush both sides of shrimp, flank steak and chicken with cranberry-teriyaki glaze. Season with salt and pepper. Grill all on both sides until cooked thru, about 5 minutes a side for chicken, about 2 minutes a side for shrimp and flank steak, brushing frequently with the glaze. Let steak and chicken rest before slicing on bias. To serve, mold couscous in bowl and release onto large platter, alternatively, spoon couscous onto large platter, arrange grilled meats over couscous. Zig-zag extra cranberry-teriyaki on platter and garnish with reserved scallion greens.

Cranberry-Teriyaki Glaze

Ingredients:

1 large red onion, sliced

1 tablespoon minced ginger

1 cup dried cranberries

Zest and Juice of 1 orange

1 cup naturally brewed soy sauce

2 cups cranberry juice

1/2 cup sugar

1/4 cup grapeseed or canola oil for cooking

Kosher salt and freshly ground black pepper

Method:

In a sauce pan coated lightly with oil on high heat, saute the onions, ginger and dried cranberries until soft, about 5 minutes. Add the zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50% on low heat, about 10-15 minutes. Check for flavor. Immediately, transfer to a blender and blend until smooth (with small bits is preferable), drizzling in the oil. Do not blend super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge.