Posts Tagged ‘Memorial Day’

Planning Ahead for Memorial Day

design_1391217827810_-8698435247522025541Memorial Day: A time to remember those who have given their lives for our freedom, a time to enjoy the company of friends and family, and share in conversations over delicious food. Here are a few of our favorite recipes from our very own Delray Market Cookbook, Tastes of the Season.

Vegetarian Friendly Options/Side Dishes

Party Potatoes by Marjorie Riddle

  • 12 servings
  • 1 tsp onion salt
  • 8 oz cream cheese (softened)
  • 1 tsp chives
  • ¼ tsp. paprika
  • 1 ½ cups of grated cheddar cheese
  • 1 tbs butter
  • 1 cup sour cream

Prepare mashed potatoes as usual and drain. Blend in salt, cream, cheese, chives and sour cream. Spoon the mixture into a large casserole dish. Top with cheese, paprika, and dot with butter. Bake in 350 degree oven for 1 hour.

 Tall Slaw by Vince Wooten

  • 2 cups white cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup red onion, sliced super thin
  • 1 cup green onions, chopped
  • ½ cup olive oil mayonnaise
  • ½ cup whole grain mustard
  • ½ cup parsley
  • 1 tsp. salt
  • ¼ tsp. ground pepper
  • ¼ tsp. cayenne pepper
  • 2 tsp. sugar

Place the white cabbage, red cabbage, red onions, green onions and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, pepper, cayenne pepper and sugar. Mix well. Add the dressing to the cabbage and toss until well blended. Cover and refrigerate for at least an hour.

Watermelon Salad by Chef Lou

  • 1 seedless watermelon
  • 1 red onion, dices
  • 1 bunch fresh mint, lightly chopped
  • 6 oz of crumbled blue cheese
  • 2 tbs Heirloom Balsamic Vinegar (or more to taste)

Cut the flesh of the watermelon into bite sized pieces and place in large fruit salad bowl. Finely dice the red onion and lightly chop the mint leaves. Toss all of the above and add crumbled blue cheese and drizzle with the balsamic vinegar. Great summer time recipe!

Now for the entrée/carnivores…

Texas BBQ Beef Brisket by Bubba Smith

  • 2 ½ – 3 pound of beef brisket
  • 2 tbs olive oil
  • Cayenne pepper

Marinade

  • 3 cups of ready made spicy BBQ sauce
  • 1 cup of beer
  • Juice of 1 lemon
  • 2 tbsp. of Worcestershire sauce
  • 3 onions, chopped
  • 5 garlic cloves, crushed
  • 3 tbsp. brown sugar
  • 2 tbsp. ground cumin
  • ½ tbsp. ground ginger

In a large bowl, combine the BBQ sauce, beer, lemon juices, Worcestershire sauce, onions, garlic, brown sugar, cumin and ginger. Turn the brisket in the marinade, cover and leave to marinate in the refrigerator, burning occasionally for 1-2 days. Remove the beef from the marinade, reserving the marinade and pat dry with paper towels. Heat the oil in a flameproof casserole, add the brisket and brown Pour the marinade over, cover and cook in a pre-heated 325 degree oven for 2.5-3 hours until tender, adding a little water if the sauce becomes thick.

Remove the casserole from the oven and leave to stand for 15-20 minutes. Remove the meat and slice. Season the sauce with cayenne pepper to taste then heat through. Arrange the meat on a serving platter, and pour over the sauce.

And for Dessert…

Marilyn’s Peach Cobbler by Marilyn Pospy

  • 6-8 peaches, peeled and sliced
  • 6-8 slices of bread cubed and crust off
  • 1 cup sugar
  • 1 stick of butter, melted
  • 2 tbs self-rising flour
  • 1 egg

Put peaches in the bottom of an 8×10 inch Pyrex dish, top with bread cubes. Mix together, sugar, butter, flour and egg and pour on top of bread. Bake in 350-degree oven for 45 minutes.

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Complement Your Barbecue with a Cool, Tangy Beverage

By Paula Detwiller

May is National Barbecue Month—a time to celebrate grilled food, usually cooked outdoors. And what’s not to like? The experience is primal: we see the juices running, we hear the sizzle, we smell the aromas carried on the breeze, and finally, after all that waiting, we taste the flavors coaxed out by the hot coals. Mmmm, mmmm.

Celebrate National Barbecue Month by grilling different types of food. Of course you can grill steak and chicken and fish. But mix things up by grilling up some scallops, zucchini and summer squash, corn on the cob with lime butter, or even pineapple for an alternative dessert.

Want to create a special beverage to wash down all of that deliciousness? Granted, the default barbeque beverage is beer. But for your next barbecue party (maybe for Memorial Day, coming up soon), why not offer something a little lighter, a little tangier?

Here’s a refreshing and healthy drink to compliment the strong flavors of barbeque.

Limeade with a Touch of Mint

Grated zest of one lime (about 1 T)

1 cup lime juice (from about 4 to 8 Persian limes)

1/2 cup granulated sugar* (or more to taste)

3 cups water

Several sprigs of fresh mint

In a small saucepan, bring to a boil the sugar, one cup of water, and the lime zest. Once the sugar is dissolved, remove from heat and let cool for a few minutes.

Place a strainer over a bowl and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If it’s too sweet, add more lime juice. Add several sprigs of fresh mint. Chill, or serve immediately over ice.

(Makes about 1 quart)

Variation:  Add ½ cup unsweetened cranberry juice for even more zing!

*Try using light agave nectar instead of sugar, for a more natural sweetener. Start with ¼ cup, and add more to taste if you need it.

Barbecue Tip

Have you always wanted to make perfect crosshatch grill marks on your barbequed meat, just like the professionals do? Check out this step-by-step tutorial, or watch this demonstration.

Happy Barbecuing!