A FIVE TOWNS MEMORIAL DAY BBQ

Jicama and Watermelon Salad


Prep Time:15 minInactive Prep Time: -- Cook Time: --
Level:
Easy
Serves:
4 to 6 servings

Ingredients
1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves
Directions
Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

Serves: 4; Calories: 162; Total Fat: 0.5 grams; Saturated Fat: 0 grams; Protein: 3 grams; Total carbohydrates: 40 grams; Sugar: 23 grams; Fiber: 9 grams; Cholesterol: 11 milligrams; Sodium: 10 milligrams

Smoked Trout Salad with Grilled Fingerlings Potatoes and Mustard-Dill Vinaigrette

With so many people watching their meat intake, this is a great alternative for your guests.  Re: meat and fish together, a cedar plank or fish grilling basket should be sufficient a separation for cooking, as long as you dont put the fish directly on the grill where the meat is cooking.

Prep Time:15 minInactive Prep Time:24 hr 0 minCook Time:30 min
Level:
Intermediate
Serves:
8 servings

Ingredients
2 pounds fingerling potatoes, par-cooked in salted water, drained and thinly sliced
2 tablespoons chopped fresh dill, plus 1/4 cup fronds for serving
1 teaspoon smoked paprika, plus more for serving
2 to 3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepared horseradish
2 tablespoons whole-grain mustard
1 to 2 teaspoons honey
1/4 cup olive oil
Smoked Trout, recipe follows
1 large bunch watercress, woody stems removed
Directions
Preheat the grill for direct grilling, high heat.

Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.

Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil.

Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all.

Smoked Trout:
1/2 cup kosher salt
2 tablespoons light brown sugar
8 trout fillets, skin on
Special equipment: Alder wood or applewood chips, soaked in cold water for at least 2 hours
Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover and refrigerate for at least 1 hour and up to 3 hours.

Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.

Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.

Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks.
 

FILET MIGNON STEAKS
BRACH'S has a filet mignon roast, that I like to purchase and cut up into steaks.  When you have quality meat like this with great marbling, you do not want to marinate, because it does not need it and it would drown out the great meat flavor.  When cooking the steaks, merely put some garlic, paprika(hickory preferred) and some rosemary.

As to cooking these steaks, I really love steak tartare, but as a concession to grilling, I simply sear the steak on both sides for 1 1/2 minutes per side, and it is amazing.  Each grill cooks at its own speed, so I am loathe to recommend cooking time, but with steaks like these, I would recommend the bare minimum.

GRILLED CHICKEN

Chicken legs

Chicken Wings

Chicken breasts cut into strips

I find that World Harbor Marinades are delicate enough as a marinade for chicken without overwhelming the natural flavor of the chicken.  I prefer keeping the hickory and similar marinades for meat only.  They are too heavy for poultry.

Marinade but beware that as the marinade drips down on the grill it might cause flare ups on barbecues and will cause chicken to be grilled fairly quickly.  I suggest that chicken breast strips go on barbecue last since they cook the quickest.  Chicken legs the slowest.

CORN ON THE COB

Fresh spring corn is so very fresh, you can eat it raw on the cob.  The frest spring corn has white corn kernels interspersed with the yellow, and the kernals will pop in your mouth when biting down.

There isnt much you need to do with this corn.  I would soak the corn in its husk in water for a half hour before grilling so the husks wont catch on fire.  Peel down the husks and put margarine, salt and pepper, or do nothing and when your guest is ready to eat it, he will put on what he likes, as he likes it.

GRILLED ASPARAGUS

Although it could be wonderful, asparagus grilled directly on the grill are very time and space needy and not practical when making a large barbecue.  First snap off the bottom of the asparagus, which is hard and barky.  I would suggest spraying a disposable aluminum pan with pam or olive oil, placing asparagus in pan and splash with a good olive oil some salt and pepper and place on grill to cook for 15 minutes so they remain crunchy.

Cole Slaw with Pecans and Spicy Dressing

Prep Time:20 minInactive Prep Time: -- Cook Time: --
Level:
Easy
Serves:
6 to 8 servings

Ingredients
1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
Dressing:

1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper
Directions
Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.

In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Potato Salad

Prep Time:10 minInactive Prep Time:15 minCook Time:15 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Directions
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

 

PATRIOTIC DESSERT