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Alcohol and food go way back. Together they can completley change a food profile. Thats why people get paid to pair food and wine for fancy resturants.

Macaroni and cheese, With little bits of bacon and leeks. Yummeh.

I think all food is a mixture of culture and life experiance. Like for example one mans taboo is anothers gourmet. I don't see why your Dad should feel bad about seeing another twist on a ancient recipe. The fact is everyone steals recipes. You can see this best in islands. Azores have thousands of mixtures of cultures and cuzines. I think your Dad is really missing out on alot. The French have Volute, Here in the US it's Gravy.

Skewer the shrimp and orange peices. I recommend quartering the orange twice then slicing those peices in half. They should look like little prymaids. A dash of olive oil, Magick Jhonsons sea food seasoning. Toss them in the oven 350 degrees for about 10 minutes. Add a peice of bacon on top of each skewer if they start to dry out. This also works really well with pineapple.

These won't make it very far on the market. The first time a late night snacking parent grabs one of these instead of a fudge pop , There won't be a store that can give them away.

I would use a better caramel. For my own , I usually get fresh apples and let them dry. Then go dip them, chill, redip and just roll and sit them on wax paper with the toppings scatterd about.

Grilling is pretty easy since you have such a large cut. If your grill isn't spot less just toss a layer of foil over your grill , Add a touch of olive oil and cook away on low to medium heat. Or if your into something more daring. Grab a wooden cutting board and flip it , So that the flesh is touching the board. Pour hot oil over it till the skin is just about done. Then flip and do the same to the fleash part about 3 times. Cut your fish paper thin and add grilled veggies. The skin will be perfectly crunchy and your meat should be meduim rare. Perfect for a dinner party.