This is one of those holidays that strikes close to home for many of us here at CHEFS. We have spouses, family, and friends who have served or are serving in the armed forces. On behalf of all of us here at CHEFS, THANK YOU! We hope your Memorial Day is blessed with family, friends, and loved ones. Of course, we also hope your Memorial Day is filled with fun and delicious food, too!
This weekend is the unofficial start to summer. Many students are finally finished for the semester and the much anticipated Summer Vacations have begun! If you are a graduating senior headed to college, or a college graduate starting a new job and setting up a new home, check out our posts next week. We will look at some special electrics, tools, and recipes perfect for the college student--and some important tips for those setting up a new kitchen!
Until then, we picked out some delcious recipes perfect for your weekend cookout or picnic. All of these summer favorites, plus additional grilling, side dish, and summer dessert recipes, can be found in the recipe collection at CHEFScatalog.com.
4 pounds chicken wings
Blue Cheese Dipping Sauce:
3/4 cup sour cream
3/4 cup mayonnaise
1 cup blue cheese, crumbled
1 green onion, finely chopped
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 cup butter
1/2 cup hot sauce
salt to taste
celery and carrot sticks
Blue Cheese Dipping Sauce
In a small bowl add sour cream, mayonnaise, blue cheese, green onion, cider vinegar, Worcestershire sauce, salt and stir. Dipping sauce can be stored in the refrigerator for up to three days.
Preheat the grill to medium heat.
Separate the chicken wings at the joint and remove the tips, then add to a bowl.
Drizzle some olive oil over the wings and season with salt.
Place wings on the grill and cook for about 30 minutes.
Add melted butter, hot sauce, cider vinegar and salt to a large bowl. Mix well.
Add cooked wings and toss to evenly coat.
Serve with blue cheese dipping sauce, celery and carrot sticks.
2 pounds fresh ground beef
1/2 cup finely chopped, pickled jalapenos
Hot sauce (your favorite brand and flavor)
3 cloves minced garlic
1/4 cup cayenne pepper
Sliced pepper jack cheese
Combine beef, jalapenos, garlic, cayenne pepper and eggs in a mixing bowl.
Sprinkle generously with hot sauce and mix in.
Preheat the grill to medium heat for 10 minutes.
Form beef mixture into burgers and place into open burger basket. Lock basket and place on grill for about 5 minutes. Flip and keep on grill for another 5 minutes to desired meat temperature.
Remove from basket and place burgers on buns adding pepper jack cheese.
1 16-Ounce package shredded cabbage or coleslaw mix
1/2 red bell pepper
1 small onion
1/3 cup olive oil
1/4 cup cider vinegar
Salt (to taste)
Pepper (to taste)
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
Empty cabbage or slaw mix into large mixing bowl.
Slice red bell pepper into thin slices.
Chop onion into small pieces.
Add onion and red bell pepper to cabbage.
Mix oil, vinegar, salt, pepper, red pepper and sugar in a small bowl.
Add oil and vinegar mix to vegetables.
Toss to coat evenly.
Let rest five minutes, then toss again.
Refrigerate overnight before serving.
1 medium watermelon, peeled, seeds removed, roughly chopped
1 bunch mint leaves, cleaned
2 sprigs basil leaves, cleaned
1 to 2 inch piece ginger, peeled, chopped
1 cup simple syrup, plus more to taste
3 limes juiced, plus more to taste
Gin of your choice (optional)
Lime wedges and mint sprigs, for garnish
In a blender combine mint, basil, ginger and enough watermelon to come 2/3rd's of the way up the blender jar. Puree until smooth and transfer to large container. Puree remaining watermelon in batches and add it to the container. Taste the fruit in the large container as you add more watermelon and feel free to add more herbs or ginger in the pureeing process if you desire it.
Add the sweet (simple syrup) and the sour (lime juice) components. Adjust amounts to fit your palate. Chill.
When ready to serve, stir in gin (if desired) and pour over ice. Garnish with lime and mint.
Recipe provided by Chef Shellie Kark, Kitchencue Copyright 2010 Kol Ha'kavod, LLC. The information here is not to be used or reprinted without permission.
6 ripe bananas, peeled and sliced in half
extra virgin olive oil
vanilla ice cream
Preheat the grill to low heat.
Brush the bananas with olive oil and place on the grill. Grill each side for about one minute.
To serve, place 2 banana halves on each plate and top with vanilla ice cream. Drizzle with chocolate sauce, a dollop of whipped cream, a handful of almonds and a maraschino cherry.