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Vegan Beans

1 large onion, peeled and chopped
1 large bell pepper, use potato peeler on skin, and chopped
1 pueblo pepper or your favorite chile pepper, veined, seeded, and chopped
1 garlic clove; crushed
1 1/2 teaspoon dry mustard
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric, dried
1 cup tomato sauce
1 1/2 tablespoon molasses
1/2 teaspoon apple cider vinegar
dash hot sauce
4 cup beans, cooked

Mix onion, bell pepper, and pueblo pepper and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric and stir well to mix. Add remaining ingredients and mix well. Cook over low heat until heated through, about 15 minutes.
Note: Also great on a bun like a sloppy-joe mix, with ketchup and mustard. Good take-along for picnics. Use either hot or cold. Also good over whole grains or as a sandwich spread.

Cornish Hens

4 cornish hens, about 1 lb each, split in half for broiling
salt and pepper
2 tablespoon finely chopped ginger
2 tablespoon dijon mustard
1/2 teaspoon ground cumin
1 tablespoon finely chopped garlic
2 tablespoon fresh lemon juice
3 tablespoon olive oil
4 tablespoon chopped fresh cilantro

Sprinkle hens with salt and pepper and put them in a baking dish large enough to hold the hens in one layer. Blend the ginger, mustard, cumin, garlic, lemon juice and oil with a wire whisk. Brush both sides of the hens with this mixture. Cover them with plastic wrap and marinate 3-4 hours in the refrigerator. Preheat broiler to high. Put the hen halves on broiler pan with high sides. They should be skin side up and should be placed about 6" from source of heat. Cook until skin is nicely browned, about 10 minutes. Turn the hens and continue cooking. Baste them, and continue turning and basting every 5 minutes until they are done, about 15 minutes longer. Serve with cilantro sprinkled over all.

Flank Steaks

2 tablespoon mustard, dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup brown sugar, packed
2 tablespoon soy sauce
2 tablespoon olive oil
1 garlic clove, chopped
1/3 cup lemon juice
2 flank steaks

Whisk together first 8 ingredients in bowl to make basting sauce. Place flank steaks in shallow pan (flank steaks are best if they are tenderized first). Pour sauce over steaks covering them well. Refrigerate for at least 12 hours. Remove steaks from basting sauce and cook over grill for about 3-5 minutes per side. Baste with additional sauce as desired.

Golden Chicken

1 chicken, [3 lb]
1 orange
1/3 cup white wine vinegar
1/4 cup vegetable oil
1 tablespoon fresh thyme, chopped
1/4 teaspoon black peppercorns, coarsely cracked

With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.
Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.
Grate orange rind and squeeze out juice, mix with vinegar, oil, thyme and pepper. Pour over chicken, cover and marinate in refrigerator, turning often, for at least 4 hours or up to 24 hours.
Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.
Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185°F 85°C.
Remove to platter and tent with foil, let stand for 10 minutes before cutting into quarters.
Recipe From: Canadian Living magazine (Jul 95) by Margaret Fraser.

Lamb Salad With Grilled Vegetables And Goat Cheese

6 lamb tenderloins
1/2 cup new mexico style bbq sauce
1 salt and freshly ground black pepper
4 cup mixed greens
8 slice goat cheese, 1/4-inch thick
8 pencil thin asparagus, grilled
1 red bell pepper, grilled, seeded, and cut
1 yellow bell pepper, grilled, seeded, and cut
2 new potatoes; cooked, grilled, and cut

Prepare a wood or charcoal fire and let it burn down to embers. Brush the lamb with the barbecue sauce and season to taste with salt and pepper. Grill for 3 minutes on each side or until done. Serve on top of mixed greens with grilled vegetables and goat cheese.
Serves 4.

Pork Chops With Peaches and Biscuits

Sauce, Increase As Needed:
1/2 cup ketchup
1/4 cup pickle relish
3 tablespoon lemon juice
1 1/2 tablespoon brown sugar
1 teaspoon mustard
1 teaspoon minced onion
1/2 teaspoon salt
1/2 teaspoon worchestershire sauce
1/3 cup water, (omit if desired)

pork chops, per needed
peach halves
whole cloves
salt and pepper to your liking

Mix all sauce ingredients together, it is best if it has cooked for a little while before using.
Brown pork chops on both sides, seasoning with salt and pepper. (Takes about 20 minutes). Pour sauce over (see recipe), top with peach halves and whole cloves. Bake at 350°F for about 1 hour. Make your favorite biscuit recipe (or use Bisquick). Roll and cut out biscuits and place on top of hot peaches and sauce and pork. Return to oven till biscuits are done. The biscuits will soak up some of the peach juice and sauce while they cook.

BBQ Ribs

Dry Rub: 4 teaspoon paprika
2 teaspoon salt
2 teaspoon onion powder
2 teaspoon ground black pepper
1 teaspoon cayenne

Sauce: 6 tablespoon salt
6 tablespoon black pepper
6 teaspoon chili powder
4 cup ketchup
4 cup white vinegar
4 cup water
1 large yellow onion, diced
1/2 cup sorghum molasses

Dry Rub Directions: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
Rib Smoking Directions: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230°F for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
Bbq Sauce Directions: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
1991 World Bbq Contest Winner From Memphis, Tenn.

Tuna Burgers

6 1/2 oz chunk lite tuna can, drained
1 cup dry bread crumbs
1 egg, slightly beaten
1/2 cup minced celery
1/2 cup salad dressing
1/4 cup onion, minced
leaf lettuce
4 hamburger buns, toasted
tomato slices

Mash tuna with a fork. Mix in bread crumbs, egg, celery, salad dressing, and onion. Form into 4 patties. Barbecue or fry for 3 to 4 minutes on each side until cooked through. Place patties on lettuce-lined buns, garnish with sliced tomatoes and additional salad dressing.

Chicken Barbeque

6 lb chicken pieces
1/2 cup fresh lemon juice
1/2 cup ketchup
4 each drops of hot pepper sauce
1 each salt and pepper
1 cup butter
1/2 cup cider vinegar
2 teaspoon worcestershire sauce
1/3 cup prepared horseradish

Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.

Beef Tenderloin With Bbq Sauce

whole beef tenderloin, unpeeled (5 to 6 pounds)
salt and freshly ground pepper

Bbq Sauce:
1 3/4 cup white vinegar
2 tablespoon tabasco sauce
2 tablespoon sugar
1 tablespoon salt
2 tablespoon ancho chile powder
1 tablespoon cumin
1 tablespoon freshly ground pepper

Trim off excess fat. Cover heavily with salt and pepper. Brush tenderloin with Western BBQ Sauce. Over high heat, sear the tenderloin well on both sides for about 10 to 15 minutes.
Remove the meat from the grill, push the coals over to one side. Replace the meat over the side with no coals. Cover and vent the grill. Continue to cook for 30 minutes while basting with BBQ Sauce for medium rare.
BBQ Sauce:
Mix all ingredients together and use to baste beef tenderloin.

Honey Spiced Bbq Sauce

1 1/4 cup catchup
2/3 cup salad oil
3/4 cup vinegar
5 tablespoon worcestershire sauce
1 cup honey
2 tablespoon dry mustard
3 teaspoon ginger, fresh grated
1 lemon, sliced thinly
3 tablespoon butter

Combine all ingredients in a saucepan and heat to blend together.
Recipe From: Best Barbeque Recipes by Mildred Fischer.

Bbq Pork Sandwiches With Cole Slaw

Bbq Pork:
1/4 cup plus 2 tablespoons dark molasses
1/3 cup cider vinegar
1/4 cup tomato paste
4 large garlic cloves, minced 1 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste
1/2 teasoon paprika
1/3 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 lb boneless pork shoulder, 2 inch cubes (you can use Beef)
2 bay leaves
4 large soft, sesame-topped buns

Cole Slaw:
5 cup green cabbage, finely shredded
1/2 cup red bell pepper, use a potato slicer to remve skin, then thinly sliced
1/2 cup green bell pepper, use a potato slicer to remove skin,then thinly sliced
1/2 medium cucumber, thinly sliced
3 scallions, thinly sliced
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Bbq Pork: Preheat the oven to 325°F. In a medium bowl, whisk together the molasses, vinegar, tomato paste, garlic, cumin, cayenne, paprika, coriander, salt and pepper. Place the pork cubes and bay leaves in a large, shallow noncorrodible baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until pork is very tender, about 1 1/2 hours.
Remove the meat from the sauce and shred with a knife. Return the shredded meat to the baking dish and mix with the sauce.
Slice the buns in half. Spoon the pork onto the bottom halves of the buns and mound 1/2 cup or more of the cole slaw on top. Cover with the bun tops and serve the remaining vegetable slaw on the side.
Cole Slaw: In a large bowl, toss together the cabbage, red and green bell peppers, cucumber and scallions. Mix in the mayonnaise, vinegar, salt and black pepper. Cover and refrigerate for up to 2 days before serving.

Orange Radish Salad

5 large oranges
4 large red radishes
4 oz pitted black spanish olives
8 tablespoon spanish extra virgin olive oil
2 tablespoon lemon juice
1 pinch ground cumin
1 pinch salt

Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.
On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt. Drizzle dressing over salad, garnish with remaining olives and serve immediately.
Makes 4 Servings.

Ramon Cabbage Salad

3 oz ramen with chicken flavor
4 cup cabbage, shredded
4 green onions, sliced (1/4 c)
2 tablespoon sesame seed
3 tablespoon vinegar
2 tablespoon sugar
2 tablespoon salad oil
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/2 cup almonds, toasted slivered

Crush noodles slightly; Pour boiling water over noodles in a colander to soften slightly, drain well, combine noodles, cabbage, onions and sesame seed. Dressing: in a screw-top jar combine seasoning packet from noodles, vinegar, sugar, oil, pepper and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds.
Serves up to 8.

Pasta Salad

1 lb orzo pasta or your favorite pasta
1/4 cup olive oil
1/4 cup minced sundried tomatoes
1 small red onion, minced
2 large cloves garlic, minced
1 pint yellow cherry tomatoes or 2 yellow, tomatoes, in small dice
1 small english cucumber; peeled, quartered lengthwise
1/3 cup coarsely chopped fresh dill or dried dill, to taste
2 tablespoon white wine vinegar
1/2 lb feta cheese, crumbled
salt and pepper

Boil orzo until just tender, about 8 minutes. Drain and transfer to a bowl. Add oil, sun-dried tomatoes, onion and garlic and stir well. When pasta is cool, add cherry tomatoes, cucumber, dill and vinegar. Add feta, salt and pepper and stir gently. Serves 8.

Oysters With Lime-Chili Sauce Salad

12 oysters, shucked, shells, reserved
2 large shallots, fresh
1/2 bunch coriander
1 chili, jalapeno, seeded
1 chili, red, seeded
1/2 cup juice, lime, fresh

Place the raw oysters on their half shells on a serving plate.
Dice the remaining ingredients to approximately the same size (not too fine). Place these diced ingredients in a bowl with the lime juice and mix well. Dab this relish onto the oysters and serve.
Recipe From: Great Chefs of San Francisco, Avon Books.



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