Potato Salad
Ingredients
2 lbs whole small unpeeled red skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 a large sweet onion finely chopped
3 celery stalks, finely chopped
1 cup olive oil mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat and cook the potatoes with the lid ajar until tender, about 15-20 minutes.
Drain the potatoes and cool. When cool enough to handle, slice the potatoes into a storage bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time.
Basic Barbecue Sauce
This is a delicious sauce to have on hand during the summer grilling season. Use it to baste chicken or to top hamburgers and hotdogs right off the grill.
Yield: about 1-1/3 cups.
Ingredients
1 small onion, chopped
1 tablespoon butter
3/4 cup water
1/2 cup ketchup
1/4 cup vinegar
4 teaspoons Worcestershire sauce
Few drops hot pepper sauce
4 teaspoons sugar
1 teaspoon paprika
1/4 teaspoon pepper
Directions:
In a saucepan, cook onion in butter until tender. Add remaining ingredients. Simmer, uncovered, for 20-30 minutes or until sauce reaches desired consistency, stirring occasionally.
Store in the refrigerator or freezer.
BBQ Ribs
Prepare the rub and marinate the ribs one day ahead.
Rub Mixture
1/4 cup sweet paprika
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried onion
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried oregano
Ribs
1-2 St. Louis-cut spare rib racks
BBQ Sauce, recipe above or your favorite sauce
Directions
Combine the rub ingredients in a small dish.
Prepare the ribs by removing the silver skin or scoring it between the bones on the underside of the ribs.
Place the ribs in a baking dish and coat the sides of the ribs with the rub.
Allow the ribs to sit for at least 30 minutes or cover and refrigerate overnight.
Preheat the oven to 275 degrees F.
Roast the ribs, meat side up, covered with foil, in the oven for 3 hours.
To finish on an outdoor grill
When the ribs are done baking, heat the grill to medium-high. Oil the grill rack.
Brush the ribs with BBQ sauce and place them on the grill. Grill the ribs, basting with more BBQ sauce and turning occasionally until they begin to char about 5 to 6 minutes.
Cut into serving pieces and serve with additional BBQ sauce for dipping.
To finish indoors
Remove the ribs from the oven and increase the oven temperature to 350 degrees. Slather the tops of the ribs with the BBQ sauce.
Return the ribs, uncovered, to the oven and roast for an additional 30 minutes.
Vegetable Kabobs
For every 2 servings
1 small zucchini
1 small green bell pepper
8 cherry tomatoes
2 tablespoons Italian salad vinaigrette
1/2 teaspoon dried Italian seasoning
Salt and black pepper to taste
Directions
Cut the zucchini into 6 diagonal slices
Cut the bell pepper into 8 pieces
Place the cut vegetables and cherry tomatoes in a mixing bowl, Add the remaining ingredients and let marinate at room temperature for several hours.
Thread the vegetables on one skewer and the tomatoes on another, Place the skewers on the grill and cook about 5 minutes on each side. Remove to a serving plate.
The kabobs can also be grilled on a stovetop grill pan.
Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- Kosher salt and pepper
- 2 large cloves garlic
- 1 tablespoon tomato paste
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon regular chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1/4 -1/2 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 1/4 cup water
Directions
Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.
Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.
If you choose pork chops:
8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.
If you choose chicken:
Bone-in Breast, Leg & Thigh 12-15 minutes per side.
Peach and Prosciutto Bruschetta Appetizer
The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.
8 servings
Ingredients
- 1 (6-ounce) baguette, cut diagonally into 16 slices
- Olive oil
- 2 tablespoons mascarpone cheese
- 2 teaspoons finely minced shallots
- 1/4 teaspoon grated lemon rind
- 1 ounce regular or reduced fat cream cheese, softened
- 1 1/2 tablespoons coarsely chopped fresh basil, divided
- 1 large ripe peach, cut into 16 wedges
- 1 ounce Italian prosciutto, cut into 16 thin slices
Directions
Preheat an outdoor grill to high. Oil the grates.
Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.
Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.
Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.
Serve immediately.
Lemony Green Bean Potato Salad
This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.
12 servings
Ingredients
- 3 pounds red potatoes, cut into 1-inch cubes
- 1/4 pound fresh green beans, trimmed and halved
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Directions
Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.
While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.
Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.
Chill in the refrigerator until serving time.
Mediterranean Tomato Salad
6 servings
Ingredients
- 3 large ripe tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely minced
- 1 tablespoon minced fresh basil
- 1 1/2 teaspoons minced fresh oregano
- 3/4 cup crumbled feta cheese
- Kalamata olives, pitted and sliced
Directions
Alternate tomatoes and onion on an attractive serving platter.
In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.
Blueberry Shortcakes
8 servings
Ingredients
- 4 cups blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 9 ounces all-purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 1 tablespoon minced lemon zest
- 3/4 cup reduced-fat milk
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 400°F
.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.
Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.
Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.
Cut dough into 8 even wedges.
Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.
Bake for 20 minutes or until golden brown. Cool on a wire rack.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.
Technically, summer doesn’t start until June 21 but many people consider Memorial Day to be the unofficial start of the season. This year, we celebrate the holiday on May 27. Many families will heat up the grill, head to the beach or take in a big blockbuster movie. But, Memorial Day has the word “memorial” in it for a reason.
The holiday got started on May 30, 1868, when Union General John A. Logan declared the day an occasion to decorate (called Decoration Day then) the graves of Civil War soldiers. Twenty years later, the name was changed to Memorial Day. On May 11, 1950, Congress passed a resolution requesting that the President issue a proclamation calling on Americans to observe each Memorial Day as a day of prayer for permanent peace and designating a period on that day when the people of the United States might unite in prayer. President Richard M. Nixon declared Memorial Day a federal holiday in 1971. Memorial Day is now observed on the last Monday of May. It is an occasion to honor the men and women who died in all the past wars.
One Memorial Day tradition is for the President or Vice President to give a speech and lay a wreath on the soldiers’ graves in the largest national cemetery, Arlington National Cemetery, in Virginia. Most towns have local Memorial Day celebrations, including parades. Memorial Day should also be a time of solemn reflection on some of the most sacred of human ideals: duty, commitment, heroism and honor. We are profoundly indebted to all those soldiers, Marines, sailors and airmen who have given their lives defending us.
A few years ago the US Congress passed the National Moment of Remembrance Act. It asked Americans to pause for one minute at 3:00 p.m. local time and think about those who have made the ultimate sacrifice.
Enjoy the day with your friends and family, but remember to pause and reflect at 3:00 p.m. It may seem like a small gesture, but it’s a way to, however brief, remember those heroes and maintain a tradition that encourages us not to forget.
If you are planning to invite a few friends over for the occasion, I have a few suggestions for your menu.
Memorial Day Menu
Grilled Potato Skins
Double the recipe, if you have more guests.
4-6 Servings
Ingredients
- 2 large baking potatoes
- 2 tablespoons butter, melted
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 3 bacon strips, cooked and crumbled
- 2 green onions, chopped
- Light Sour Cream, optional
Directions
Cut each potato lengthwise into four wedges. Cut away the white portion (reserve for another use), leaving 1/4 inch on the potato skins.
Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Set aside until ready to grill.
Combine the butter, rosemary, salt and pepper and brush over all sides of the potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer.
Top with cheese. (I push the potatoes together when I add the cheese, so it doesn’t fall through the grill grates.) Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream, if desired.
Grilled Vegetable Platter
Prepare the vegetables first and let them rest while you grill the meats for the Mixed Grill.
6 Servings
Ingredients
- 1/4 cup olive oil
- 2 tablespoons honey
- 4 teaspoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1 pound fresh asparagus, trimmed
- 3 fresh carrots, cut in half lengthwise
- 1 large sweet red pepper, quartered
- 1 medium green or yellow summer squash, quartered lengthwise
- 1 medium red onion, cut into wedges
Directions
In a small bowl, whisk the first seven ingredients together until blended. Place 3 tablespoons of the marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1 1/2 hours at room temperature.
Transfer vegetables to a grilling grid; place grid on the grill. If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade.
Italian Mixed Grill
Choose three of the meats/poultry listed for the mixed grill – ones that you and your guests would like.
Herbed Lemon Oil
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large cloves garlic, finely chopped
Mixed Grill
- 4 fresh Italian sausages (about 1 lb) (pork, turkey or chicken)
- 4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
- 1 lb boneless beef top sirloin steak, about 1 inch thick
- 4 loin lamb chops
- 4 boneless pork chops
Directions
In small bowl, mix all the Herbed Lemon Oil ingredients. Cover and let stand at least 1 hour to blend flavors.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush all sides of the meat/poultry with the herbed lemon oil mixture.
Grill meats over medium heat, brushing frequently with the herb oil mixture and turning occasionally. Grill chicken and sausages 5 minutes. Then add beef, lamb or pork and continue grilling about 15 to 20 minutes or until the meat or poultry reaches the preferred temperature on a meat thermometer.
Slice meat and poultry and arrange on a decorative serving platter.
Baked Beans
12-14 Servings
Ingredients
- 3 bacon strips, diced
- 1 large onions, finely chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 4 cans (15-1/4 ounces each) great northern beans, rinsed and drained
- 1/2 cup apple cider or juice
- 1/2 cup ketchup
- 1/2 cup molasses
- 1/2 cup packed brown sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 bay leaves
Directions
In a large skillet, cook bacon until crisp. Remove the bacon with a slotted spoon to a paper towel. Drain the skillet, reserving 1 teaspoon of the drippings.
In the drippings, saute onions, garlic and pepper until tender.
In a large bowl, combine the remaining ingredients. Stir in onion mixture and cooked bacon. Transfer to a greased 2-quart baking dish.
Cover and bake at 350°F for 45 minutes; stir. Bake, uncovered, 15-30 minutes longer or until thickened. Discard bay leaves.
Fruit Tart
12 Servings
Ingredients
- Pastry for single-crust pie (9 inches)
- 1 package (8 ounces) light cream cheese, softened
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract, divided
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 medium ripe peach or nectarine, peeled and sliced
- 2 tablespoons apricot preserves
Directions
Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork.
Bake at 450°F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, sugar, vanilla and ½ teaspoon almond extract until smooth; spread over the cooled crust.
Arrange fruit in a decorative pattern over the cream cheese mixture.
In a microwave, heat the apricot preserves and remaining almond extract, uncovered, on high for 20-30 seconds or until warm.
Brush over fruit. Store the tart in the refrigerator until serving time.
Related articles
- Memorial Day No Frills Steak Grilling Recipe (tastesavant.com)
- http:http://jovinacooksitalian.com/2012/05/25/italian-grilling-recipes-to-start-the-summer-off/
- //jovinacooksitalian.com/2013/05/23/need-some-memorial-day-bbq-menu-ideas/
- http://jovinacooksitalian.com/2012/05/17/grilling-with-an-italian-accent/
- http://jovinacooksitalian.com/2012/08/10/grilling-advice-from-a-bbq-guru/
- Juicy Portobello Burgers with Vegan Blue Cheese & Caramelized Onions (blissfulbasil.com)
- New Potato Salad with Fresh Dill (goodmorninggloucester.wordpress.com)
