On Wed, May 23, 2012 at 3:56 PM, plainolamerican <plainolamerican@gmail.com> wrote:
*What's on your Memorial Day menu?
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On May 23, 2:40 pm, Travis <baconl...@gmail.com> wrote:
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> Fire Up the Grill: 5 Mouthwatering Recipes for Your Memorial Day
> *Bistro Steak Sandwiches + Caramelized Onion + Basil-Balsamic Mayo*>
> For many of us, Memorial Day weekend kicks off the start of another great
> summer. Thousands will flock to the beaches, lakes, and mountains of our
> great country to take in the warm sunshine and beautiful weather. Of
> course, I'll be right there with the rest of you. Readied with a cold beer
> in one hand and a spatula in the other, I spend the majority of my Memorial
> Day weekends surrounded by family and friends at our lake house on
> Georgia's scenic Lake Oconee.
>
> On such weekends, my house typically becomes the center for all of the
> action. After all, my family is pretty well-known for never meeting a
> stranger. For instance, if you walked through my backdoor, momma would
> instantly offer up a variety of home cooked food and drink from her
> kitchen–quickly followed by an invitation to stick around for supper. I
> suppose it's true that the acorn doesn't fall too far from the tree. I owe
> momma a debt of gratitude for my cooking expertise and Southern hospitality.
>
> Since I can't invite you all over for supper, I figured I'd offer up the
> next best thing: my recipes. Whenever I'm at the lake, I prefer to spend
> my time outside–just man and grill. These recipes provide an outstanding
> base of grilled fare for you to enjoy at your holiday cookout.
>
> Most importantly, when you are surrounded by family and friends this
> weekend, enjoying some of the great recipes below, say a prayer for the
> members of our armed forces and their families. Some have made the ultimate
> sacrifice for our country. Many of them are fighting battles or serving far
> away from those that they love. May our hearts and prayers be with them
> until they safely return home.
>
> Best,
>
> MM
>> *Bistro Steak Sandwiches*
> Even with such a complicated name, this recipe couldn't be easier.
> However, don't let the ease of this recipe fool you, as it boasts tons of
> flavor. Follow my step-by-step instructions for this delicious and hearty
> favorite. (Prep 15 mins, Cook 45 mins, Serves 4)
>
>
> *4 Hamburger Buns (French-style if available)*
> *2 lbs. Skirt/Flank Steak*
> *¼ Cup Extra Virgin Olive Oil*
> *Kosher Salt*
> *Fresh Cracked Pepper*
> *Caramelized Onions (see below)*
> *Basil-Balsamic Mayo (see below)*
>
> *Caramelized Onions*
>
> *2 Large Yellow Onions, thinly sliced
> ¼ Cup Extra Virgin Olive Oil> 1 Teaspoon Kosher Salt*
>> *Basil-Balsamic Mayo*
> Add ingredients into a skillet over medium low heat. Cook onions for 25 –
> 35 minutes, stirring often until browned and tender.
>
>
> *1 Cup Mayonnaise*
> *1 Clove Garlic, finely minced*
> *¼ Cup Fresh Basil, julienned*
> *2 Tablespoons Balsamic Vinegar*
>> *Cooking and Assembly*
> Whisk together ingredients in a mixing bowl until thoroughly combined.
> Cover and keep chilled until ready to serve.
>
>> *Grilled Beef Kebabs *
> Preheat a grill or grill pan over medium-high heat. Slice buns and cook
> cut-side down over direct heat until slightly charred and toasted.
> Meanwhile, coat the skirt steak in oil and season liberally with salt and
> pepper. Add the steaks to the grill over direct heat and cook for 2 – 3
> minutes on each side for medium rare/medium (depending on the thickness).
> Remove steaks from grill, allowing them to rest for 4 – 5 minutes before
> slicing. Next, thinly slice the steaks on the bias and across the grain
> every ¼ inch or so. Pile the sliced steak high on the bottom side of the
> bun, while generously coating the top side of the bun with the mayo and
> onions. Top off the sandwich and serve immediately.
>
> **These juicy, marinated kebabs are perfect for preparing a day or so in
> advance, and pulling out to quickly grill and serve in a matter of> *1/2 Cup Extra Virgin Olive Oil
> minutes. Packed with tender beef and colorful vegetables, these are sure
> to be a hit with your guests. (Prep 15 minutes, Marinate 3 – 4 hours, Cook
> 15 minutes, Serves 4)
>
> 1/4 Cup Balsamic Vinegar*
> *2 Tablespoons Red Wine Vinegar*
> *1 Lemon, juiced
> 10 Garlic Cloves, minced
> 2 Tablespoons Fresh Mint, chopped*
> *2 lbs. Top Sirloin Filets, cut into chunks*
> *1 Large Red Onion, cut into chunks*
> *Assorted Sweet Peppers, seeded and cut into chunks*
> *2 Tablespoons Kosher Salt*
> *1 Tablespoon Fresh Cracked Pepper
> 3 Pinches Red Pepper Flakes*
> *1 Teaspoon Allspice
> 1/4 Teaspoon Cinnamon*
>> *Grilled Rosemary Shrimp Kebabs *
> Add all ingredients to a zip-lock bag and marinate for 3 – 4 hours in the
> fridge, or overnight. Preheat grill over medium high heat. Skewer
> ingredients evenly on metal or bamboo skewers (soak prior to using). Place
> skewers over direct heat, grilling for 2 – 3 minutes on each side for
> medium. Remove and rest for 5 minutes prior to serving. Serve.
>
> **Tender, fresh shrimp are one of my favorite things to put on the grill.
> The rosemary doubles as a skewer, while also providing a nice, herbaceous> *6 – 8 Large Rosemary Sprigs, soaked in water for 10 minutes
> flavor to the hearty shrimp. (Prep 10 mins, Cook 8 mins, Serves 4 – 6)
>
> 1 lb. Large Shrimp, peeled and deveined> 2 Tablespoons Extra Virgin Olive Oil*
> Kosher Salt
> Fresh Cracked Pepper
> 1 Lemon, juiced
>> *Oven Roasted/Grilled Baby Back BBQ Ribs *
> Preheat one side of the grill to medium-high heat. Meanwhile, season
> shrimp in a bowl with a few generous pinches of salt and pepper. Add lemon
> juice and olive oil–toss until thoroughly combined. Begin skewering
> shrimp, starting at the bottom of the rosemary sprig and working your way
> to the top (with the leaves), careful not to overcrowd. Add shrimp to
> grill over direct heat, 1 – 2 minutes. Move shrimp to indirect heat and
> cook for another 3 – 4 minutes, or until firm and pink. Remove from grill
> and serve immediately.
>> *2 Slabs Baby Back Ribs, trimmed
> This recipe is written with the assumption that most of you do not have
> access to a smoker. For those that do, you can replace the cooking process
> described below with simply smoking the ribs over low heat (175 – 200
> degrees F) for 3 – 4 hours. The result is a fall-off-the-bone rib that
> still packs plenty of bite and flavor. Substitute spare ribs if desired.
> (Prep 15 mins, Cook 3 – 4 hours, Serves 4 – 6)
>
> Extra Virgin Olive Oil> BBQ Sauce (I use Johnny Harris BBQ sauce out of Savannah, GA)*
> Kosher Salt
> Fresh Cracked Pepper
> Garlic Powder
>> *Red Cabbage + Chive + Blue Cheese Slaw*
> Preheat oven to 175 degrees F. Meanwhile, line a large baking sheet with
> aluminum foil. Coat ribs in olive oil and season liberally with salt,
> pepper, and garlic powder. Place ribs, meat side down, onto the baking
> sheet and bake 3 – 4 hours. Next, preheat grill to medium-high, carefully
> add ribs over direct heat with the meat side up (as pictured) and coat in
> BBQ sauce. Grill for 10 – 15 minutes and serve.
>
> **A colorful and delicious slaw, this version omits the mayo without losing
> any flavor. It's best to prepare this at least an hour in advance, keeping> mins, Cook N/A, Serves 4 – 6)*
> covered in the fridge to allow the flavors to meld before serving. This
> slaw makes a great side dish for all of the grilled items above. (Prep 15
> **
> **5 Cups Red Cabbage, thinly sliced
> ¾ Cup Chives, sliced every inch on the bias> 1 Teaspoon Fresh Cracked Pepper*
> ½ Cup Crumbled Blue Cheese
> ¾ Cup Extra Virgin Olive Oil
> ¼ Cup Red Wine Vinegar
> 1 Teaspoon Kosher Salt
>> *What's on your Memorial Day menu? Share your recipes and grilling tips
> Add the first three ingredients into a large serving bowl. Next, whisk
> together the remaining ingredients until thoroughly combined. Pour the oil
> and vinegar mixture over the cabbage and toss until evenly distributed.
> Cover, and keep in the fridge for at least one hour prior to serving.
> Serve chilled or at room temperature.
>
> with us in the comments!*
>
> Related posts:
>
> 1. Skirt Steak: 5 Different
> Ways<http://artofmanliness.us1.list-manage.com/track/click?u=b527abafe9708...>
> 2. Cooking Around the Campfire: 9 Easy and Delicious Foil Packet
> Recipes<http://artofmanliness.us1.list-manage.com/track/click?u=b527abafe9708...>
> 3. Tru-isms from Dad: The Char-Broil Quantum Infrared Grill
> Giveaway<http://artofmanliness.us1.list-manage.com/track/click?u=b527abafe9708...>
> 4. Cowboys Recipes That'll Put Hair on Your
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> 5. Grilling Basics: Building a Better
> Burger<http://artofmanliness.us1.list-manage.com/track/click?u=b527abafe9708...>
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