Wendy Ra­hamut

It's a long week­end, and its Fa­ther's Day, too, so to cel­e­brate dad, make him a lus­cious lunch. Make enough so that you can en­joy left­overs on the hol­i­day on Mon­day and so have a tru­ly re­lax­ing week­end! Hap­py Fa­ther's Day to all dads.

MO­ROC­CAN SPICED BAR­BE­CUED CHICK­EN

2 3 1/2lb chick­ens, joint­ed

Mari­nade:

1/2 cup fresh lime juice

2 tsp minced lime zest

1/2 cup olive oil;

1/2 cup hon­ey

1 tsp pep­per sauce

1 tsp salt

2 tsp cin­na­mon

1 tsp ground co­rian­der

1 tsp ground roast­ed geera (cumin)

2 tsp pa­pri­ka

1 tbs minced gin­ger

1 tbs minced gar­lic

Com­bine all the in­gre­di­ents for the mari­nade, rub on­to chick­en pieces and cov­er and re­frig­er­ate overnight.

The next day re­move from re­frig­er­a­tor and bring to room tem­per­a­ture.

Pre­heat bar­be­cue to medi­um heat if elec­tric.

If us­ing coals pre­pare fire to same medi­um heat.

Grease grills, place chick­en pieces skin side up on­to grill. Turn­ing to avoid flare-ups.

Bar­be­cue for about 20 to 25 min­utes.

Re­move and serve.

• Serves six

GREEN PA­PAYA SAL­AD

For the dress­ing:

1 clove gar­lic, minced

3 tbs lime juice

1 tbs soy sauce

1 tsp sesame oil

1 tbs brown sug­ar

Com­bine all in­gre­di­ents and stir.

1 green pa­paya, about 4 lbs.

1 car­rot grat­ed

1/3 cup each chadon beni, mint and basil

1 hot pep­per, seed­ed and juli­enned

1 toma­to, seed­ed and cut in­to strips

salt to taste

1/3 cup chopped peanuts (op­tion­al)

Peel and grate pa­paya coarse­ly, place in a colan­der to drain off any ex­cess juices.

Com­bine with car­rot, toma­to, hot pep­per, salt and fresh herbs.

Pour on dress­ing and toss gen­tly. Sprin­kle with peanuts if us­ing.

Re­frig­er­ate un­til ready for use.

•Serves four to six

GUA­VA PINEAP­PLE CHEESE­CAKE

1 cup Di­ges­tive cook­ie crumbs (about 15 cook­ies)

4 tbs melt­ed but­ter

1 lb cream cheese

1/2 cup gran­u­lat­ed sug­ar

4 eggs

1 tsp vanil­la

1 cup gua­va pineap­ple Juice

1 tsp vanil­la ex­tract

4 tbs all-pur­pose flour

4 tbs sour cream

Pre­heat oven to 350 de­grees F

Fine­ly crush cook­ies in a food proces­sor, add melt­ed but­ter and com­bine.

Press mix­ture in­to the bot­tom of a ten-inch round spring­form pan, bake for five min­utes, re­move.

With an elec­tric mix­er, beat cream cheese un­til creamy, add sug­ar, eggs and vanil­la, beat un­til smooth, add gua­va pineap­ple juice, flour and sour cream and beat for a few min­utes more. Pour bat­ter in­to cook­ie crust.

Bake for 40 min­utes un­til cheese­cake is slight­ly puffed. Cool then spread with gua­va glaze. Re­frig­er­ate for four hours or overnight.

• Serves ten to 12

For the glaze: In a small saucepan com­bine 1 cup gua­va pineap­ple juice with 1/4 cup gua­va jam, stir and cook un­til thick, about 15 to 20 min­utes.

Stir in 2 tsp fresh lime juice. Chill then spoon on­to chilled cheese­cake..