Memorial Day Ideas

I figured I would include a bunch of recipes to give y'all ideas about what to cook over the coming weekend. First, I wanted to start out by doing a little mythbusting...foods that contain mayonnaise are not more likely to cause food poisoning. Unfortunately, it's the foods that mayonnaise is usually mixed with, such as eggs, tuna, pasta, or cut up fruits and veggies that can cause the problem. It's important to keep food cold, at about 40 degrees. So don't be afraid to stick to traditional recipes...just make sure you bring the cooler along.

With that settled, I could probably write a cookbook just of favorite grilling/picnic recipes. Over the next few days I'm putting together "complete" menus that you can easily do for a crowd.

Anytime I get to mix fire, friends, and food, it's officially a holiday. If there are any recipes you are specifically looking for, let me know!

Appetizer of the day: My Sister Makes Em Better Than I Do Deviled Eggs

5 eggs

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tsp horseradish sauce

S & P

Place eggs  in a small pot with enough water to cover. Bring to boil and cook 15 minutes. Cool in ice bath. Shell and cut into quarters. Remove hard yolks into a mixing bowl. Add remaining ingredients to taste and mix. Spoon egg mixture back into each egg quarter. Serve chilled with cornichon pickles.

Cocktail of the Day: White Cosmopolitan

This drink is great because if you spill it, it doesn't stain. But it tastes so good, you won't dare spill it :)

Peach vodka 1 oz

Cointreau ½ oz

White Cranberry juice 1 oz

Lime juice ½ oz

Champagne float ½ oz

Combine and shake over ice. Serve in a martini glass.

Side dish of the day: Teriyaki Asparagus

1 bunch thin asparagus

2 tbsp water

2 tbsp olive oil

½ tsp sugar

2 tsp soy sauce

Place moist asparagus in shallow pan over medium high heat with water to steam. Cook 5 minutes until tender-crisp. Add olive oil to pan. Sprinkle sugar over asparagus and toss. Cook 2 minutes to caramelize. Add soy sauce and cook for 2 more minutes. Serve hot.

Main course of the day: Tequila Flank Steak

4 oz tequila

1 tbsp Worcestershire sauce

Juice of 2 limes

1 tsp Frank’s hot sauce

1 tbsp Chopped garlic

½ tsp sugar

1 ½  lb flank steak

Make marinade by placing all ingredients listed above in a Ziploc bag. Marinate at least half an hour, up to overnight. Once marinate, heat grill to medium. Place steak diagonally across grill grate. After 4 minutes, rotate 90 degrees. After 4 more minutes, flip and place diagonally across grate and cook 4 minutes. Rotate another 90 degrees and cook final four minutes. Remove steak from grill, and let rest at least 15 minutes before slicing thinly.

Dessert of the day: Death By Chocolate

2 boxes chocolate mousse mix, prepared with whole milk

1 small container Cool Whip

1 bag mini Heath bars, removed from their wrappers

1 box Duncan Hines Brownie mix

Prepare chocolate mousse according to box’s directions and refrigerate for at least two hours until firm.

Place mini heath bars in food processor and blend until well processed.

Prepare brownies according to box’s directions for “cake-like brownies” and bake. Remove from oven and let cool. Slice brownies into approximately 1 inch cubes. 

In a trifle bowl, layer brownies in a flat layer. Smooth chocolate mousse on top of brownies in thin layer. Smooth Cool Whip on top of mousse. Sprinkle Heath bar mixture on top of cool whip. Make second layer in bowl as instructed above. Be sure to not make a mess of the sides of the bowl so layers will be well defined. Cover and refrigerate until ready to serve.