Memorial Day officially kicks off summer. Many family and friends get together with a barbecue. I hope these ideas make your get together great! Don't forget though why we have Memorial Day--to remember the men and women who gave their lives in service to our country.
My favorite recipe is one developed by Ed Garrison, retired Extension Poultry Specialist, Mississippi State Extension Service. Here is his recipe:
GARRISON'S FAMOUS BROILER BARBECUE SAUCE
- 2 c. cider vinegar
- 1 c. vegetable oil
- 1 t. Tabasco
- ½ t. red pepper
- ½ t. garlic powder
Vegetables benefit almost more than meats from cooking over charcoal. The caramelizing of natural sugars gives old reliables new flavor and style.
& & Fleshy vegetables work best on the grill. Try corn on the cob, eggplant, potatoes, summer squashes, and portobello or other large mushroom caps.
& ..Wash vegetables and trim off any blemishes. Don't peel the vegetables unless specified in a recipe. Skin helps them hold their shape and stay moist. Wipe dirt off mushrooms with damp paper toweling.
& .Cut vegetables in thick slices. Slabs of eggplant, large summer and zucchini squash, and giant sweet Bermuda, Spanish or Vidalia onions can be turned and basted individually or grouped in a grilling basket and turned all together. Grill small squash, bell peppers, and unpeeled onions whole. Cut large tomatoes into wedges, small ones in half. Tomato wedges or cherry tomatoes can be cooked on skewers to prevent them from falling through the grill. When grilling vegetables on skewers, be sure to pair up soft vegetables, such as tomatoes and mushrooms with other soft vegetables. Cook hard vegetables, such as peppers and onions together. Alternatively, parboil firm vegetables and then cook them along with softer ones.
Corn On The Grill& .Corn is sweeter when it's steamed in its own husks on the grill. Corn grilled without its husks or a foil wrap dries out, but it does take on a pleasant roasted flavor. To cook husked corn, place the ears on the grill and brush with barbecue sauce or water every 3 to 5 minutes to prevent burning. Either way you cook it, grilled corn is terrific served with flavored butters or flavorful dry rubs.
MARINATED MACARONI SALAD
- 1 (8 oz.) package elbow macaroni
- ¼ cup Italian dressing
- 1 cup chopped celery
- ¾ cup shredded carrots
- ¼ cup chopped green pepper
- ¼ cup chopped onion
- ½ cup diced American cheese
- 1 (8 oz.) carton sour cream
- Bacon bits
Cook macaroni, drain well. Rinse with cold water, drain well. Combine macaroni and salad dressing, cover and chill overnight. Add vegetables, cheese and mix well. Add sour cream, stir lightly and sprinkle with bacon bits. YIELD: 6-8 servings.
BASIL-THYME GRILLED VEGETABLES
Prepare using the following marinade:
- ⅓ cup olive or vegetable oil
- 3 tablespoons lemon juice
- 2 tablespoons each chopped fresh basil or thyme or 2 teaspoons crumbled dried basil or thyme
- 1½ teaspoons salt
- ¼ teaspoon black pepper
Makes about 1 cup of marinade.
DRY RUBS FOR CORN
Chili-Cumin Rub: In a small bowl, stir together 2½ teaspoons each chili powder and ground cuminand 1 teaspoon salt. Makes 2 tablespoons.
Ginger-Curry Rub: In a small bowl, stir together 4 teaspoons grated fresh ginger and 1 teaspoon each curry powder and salt. Makes 2 tablespoons.
Mixed-Herb Rub: In a small bowl, stir together 1 tablespoon each freshly chopped rosemary, sage, and thyme or 1½ teaspoons each crumbled dried rosemary, sage, and thyme. Makes 3 tablespoons.