Memorial Day Cookout Recipes

Thu, 05/19/2022 - 10:51am lisa

This week we have more great recipes for an enjoyable Memorial Day cookout.

Let us know if there is something you would like us to put in our column, or if you have a recipe to share, please submit to ads@thedrummer.com.

Strawberry Watermelon Lemonade

Prep/Total Time: 20 min.

Makes: 12 servings (3 quarts)

1/4 c. sugar

2 c. boiling water

1/2 lb. fresh strawberries, hulled & quartered (about 2 c.)

12 c. cubed watermelon (about 1 med.)

1 can (12 oz.) frozen lemonade concentrate, thawed

3 T. lemon juice

Ice cubes

Dissolve sugar in boiling water. Place strawberries and watermelon in batches in a blender; cover and process until blended. Pour blended fruit though a fine mesh strainer; transfer to a large pitcher. Stir in lemonade concentrate, lemon juice and sugar water. Serve over ice.

Sweet Sriracha Wings

Prep: 20 min. + marinating

Grill Time: 15 min.

Makes: 1 dozen

12 chicken wings (about 3 lbs.)

1 T. canola oil

2 tsp. ground coriander

1/2 tsp. garlic salt

1/4 tsp. pepper

Sauce:

1/4 c. butter, cubed

1/2 c. orange juice

1/3 c. Sriracha chili sauce

3 T. honey

2 T. lime juice

1/4 c. chopped fresh cilantro

Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight.

For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey, and lime juice until blended.

Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling.

Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.

Cilantro Lime Shrimp

Prep/Total Time: 30 min.

Makes: 4 servings

1/3 c. chopped fresh cilantro

1-1/2 tsp. grated lime zest

1/3 c. lime juice

1 jalapeno pepper, seeded & minced

2 T. olive oil

3 garlic cloves, minced

1/4 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. pepper

1 lb. uncooked shrimp (16-20 per lb.), peeled & deveined

Lime slices

Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes.

Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Honey Chipotle Ribs

Prep Time: 10 min.

Grill Time: 1-1/2 hours

Makes: 12 servings

6 lbs. pork baby back ribs

Barbecue Sauce:

3 c. ketchup

2 bottles (11.2 oz. ea.) Guinness® beer

2 c. barbecue sauce

2/3 c. honey

1 sm. onion, chopped

1/4 c. Worcestershire sauce

2 T. Dijon mustard

2 T. chopped chipotle peppers in adobo sauce

4 tsp. ground chipotle pepper

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. pepper

Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.

In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.

Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.

The Best Grilled Sirloin Tip Roast

Prep Time: 40 min. + chilling

Grill Time: 1-1/2 hours + standing

Makes: 6 servings

1 beef sirloin tip roast or beef tri-tip roast (2 to 3 lbs.)

1 T. kosher salt

2 tsp. dried thyme

2 tsp. garlic powder

1 tsp. coarsely ground pepper

1 sm. onion, chopped

2 T. olive oil, divided

1 bottle (750 ml) dry red wine

6 fresh thyme sprigs

1 garlic clove, crushed

1/2 tsp. whole peppercorns

3 whole cloves

Horseradish-Thyme Butter (opt.):

6 T. softened butter

2 T. prepared horseradish

3 T. fresh thyme leaves

Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a saucepan, sauté onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns, and cloves. Simmer until reduced to 3/4 cup. Cool; strain, discarding solids, and refrigerate.

Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.

Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing.

If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

Spicy Grilled Eggplant

Prep/Total Time: 20 min.

Makes: 8 servings

2 sm. eggplants, cut into 1/2” slices

1/4 c. olive oil

2 T. lime juice

3 tsp. Cajun seasoning

Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes.

Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

Grilled Southwestern Potato Salad

Prep Time: 30 min.

Grill Time: 20 min. + standing

Makes: 6 servings

1-1/2 lbs. large red potatoes, quartered lengthwise

3 T. olive oil

2 poblano peppers

2 med. ears sweet corn, husks removed

1/2 c. buttermilk

1/2 c. sour cream

1 T. lime juice

1 jalapeno pepper, seeded & minced

1 T. minced fresh cilantro

1-1/2 tsp. garlic salt

1 tsp. ground cumin

1/4 to 1/2 tsp. cayenne pepper

Lime wedges

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil.

Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.

Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly.

Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers.

In a small bowl, whisk buttermilk, sour cream, and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

Grilled Apple Tossed Salad

Prep Time: 15 min. + marinating

Grill Time: 10 min.

Makes: 6 servings

6 T. olive oil

1/4 c. minced fresh cilantro

1/4 c. orange juice

1/4 c. white or regular balsamic vinegar

2 T. honey

1 garlic clove, minced

1/2 tsp. salt

1/2 tsp. Sriracha chili sauce

2 lg. apples, cut into 1/2” wedges

1 pkg. (5 oz.) spring mix salad greens

1 c. walnut halves, toasted

1/2 c. crumbled blue cheese

For dressing, whisk together first 8 ingredients. In a bowl, toss apples with 1/4 cup dressing. Let stand 10 minutes.

Place apple slices on a grill rack over medium heat; reserve marinade left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade.

To serve, toss greens with remaining dressing. Top with grilled apples, walnuts, and cheese.

Grilled Fruit Phyllo Tart

Prep: 30 min. Grill: 10 min.

Makes: 12 servings

3 T. butter, melted

4 tsp. canola oil

8 sheets phyllo dough (14x9” size)

1 lg. lemon

3 med. peaches, peeled & halved

2 c. large fresh strawberries, stems removed

4 slices fresh pineapple (1/2” thick)

1/3 c. packed brown sugar

1/2 tsp. salt

1/2 c. heavy whipping cream

1 pkg. (8 oz.) cream cheese, softened

1/3 c. confectioners’ sugar

2 T. chopped fresh mint

Preheat oven to 400°. In a small bowl, mix butter and oil. Brush a 15x10x1-in. baking pan with some of the butter mixture. Place 1 sheet of phyllo dough into prepared pan; brush with butter mixture. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Bake 5-7 minutes or until golden brown (phyllo will puff up during baking). Cool completely.

Finely grate 1 Tbsp. lemon zest. Cut lemon crosswise in half; squeeze juice into a bowl. In a large bowl, toss peaches, strawberries, pineapple, brown sugar, salt, and lemon zest and juice. Remove strawberries; thread fruit onto 3 metal or soaked wooden skewers.

Place fruit on oiled grill rack. Grill, covered, over medium heat until fruit is tender, turning once, 8-10 minutes for pineapple slices and peaches, 4-5 minutes for strawberries. Remove and set aside.

In a small bowl, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over phyllo crust. Slice grilled fruit; arrange over filling. Sprinkle with mint; cut into pieces.

Quote of the Week:

“The true soldier fights not because he hates what is in front of him, but because he loves what is behind him.”

~ G.K. Chesterton