Sept Labor Day Backyard Grill fun
Dinner Drink: Cranberry/Wine
Sangria
2
cups cranberry juice
1
cup orange juice
1
750mL = 25.36 oz bottle fruity red wine (we used a sweet red blend)
3
cups Canada Dry TEN®
Fresh
cranberries and orange slices for garnish
Add fresh cranberries and orange slices to
large pitcher.
Top
fruit with 2 cups cranberry juice, 1 cup orange juice and bottle of red wine
and refrigerate.
When
ready to serve, add 3 cups of Canada Dry TEN®, stir and serve with cranberries
and orange slices as garnish.
Potato Wedges
6-8
servings — 1/2 cup butter cubed * 1/4 cup flour * 1/4 cup Parmesan Cheese
* 1 TBS paprika * 3/4 tsp salt * 1/8 tsp pepper * pinch garlic onion salt
* 6 medium potatoes, quartered, vertically/lengthwise then
peeled—about 2 lbs—COMBINE ALL
USE
half of all the above + 1/2 potatoes cleaned, drained, quartered—put in plastic
bag—SHAKE well to coat all
Place
on baking pan * repeat with second half BAKE all uncovered
350* 50/60 min—turn over after 30 min
Cole Slaw –
serves 6 - 8
3/4
cup walnut pieces
2
tablespoons apple cider vinegar
1
tablespoon dijon mustard
1
tablespoon sugar
salt
and pepper
2
tablespoons extra-virgin olive oil
2/3
cup sour cream
1
small or 1/2 large head green cabbage, finely shredded or buy a bag of cabbage
3
tablespoons chopped fresh cilantro
3
tablespoons chopped fresh dill
3
tablespoons chopped fresh tarragon
8
scallions, chopped
2
cups seedless green grapes, chopped
Preheat
the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until
lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.
Make
the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2
teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well
blended, then whisk in the sour cream.
Add
the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to
the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours
before serving.
Grilled Hot Dogs (8):
1/2
C apple cider vinegar
1 C
brown sugar
2
cloves garlic minced
Combine
apple cider, brown sugar, and garlic for the marinade and stir until sugar is
dissolved
Score
hot dogs in a diamond shaped pattern and place in marinade for 30 minutes up to
overnight
Or
cook on Griddle: cook hot dogs in boiling water 4/5 minutes, split
lengthwise, place on griddle to crisp inside/outside
NEXT DO BUN SAUCE:
Combine
all ingredients, cover and chill until needed: 1 TBS mayonnaise * 2 TBS
honey * 4 tsp Grey Poupon Dijon Mustard * 1/2 tsp white vinegar - makes
1/2 cup
NEXT DO TOPPING – you
choose OnE:
1
cup apple cider vinegar
1/4
cup sugar
2
tablespoons salt
2
garlic cloves
2
bay leaves
6
hot dogs
1/2
cup mayonnaise
1/4
cup finely chopped dill pickles
2
tablespoons whole-grain mustard
2
tablespoons Dijon mustard
1
teaspoon honey
6
hot dog buns, split and warmed
Sauerkraut,
for serving
Step
1
In
a small saucepan, bring the vinegar, sugar, salt, garlic, bay leaves and 1 cup
of water to a boil. Remove from the heat and let cool completely. Prick the hot
dogs all over with a toothpick and set them in an 8-inch square glass or
ceramic casserole. Pour the pickling brine over the hot dogs, cover and
refrigerate overnight.
Step
2
In
a bowl, whisk the mayonnaise with the pickles, both mustards and the honey.
Step
3
Light
a grill or preheat a grill pan. Pat the hot dogs dry with paper towels. Grill
over high heat until lightly charred and heated through, about 4 minutes. Tuck
the hot dogs into the warmed buns, top with the mustard relish and sauerkraut
and serve.
TWO:
1/4
cup apple cider vinegar
2
teaspoons sugar
1/4
teaspoon celery seeds
1/4
teaspoon yellow mustard seeds or 1 1/2 tsp dry mustard
1/2
cup finely chopped dill pickles
1/4
cup finely chopped yellow green or red pepper
2
tablespoons finely chopped pimientos
1
tablespoon finely chopped jalapeno peppers
1
tablespoon finely chopped fresh green onion
salt
4
hot dogs
4
top-split hot dog buns
2
tablespoons unsalted butter, melted
4
slices American cheese, quartered
Ketchup
and mustard, for topping
Make
the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a
small saucepan. Bring to a boil and cook until syrupy, about 2 minutes.
Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow
peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at
least 1 hour or overnight. Season with salt.
Preheat
a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5
minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush
the insides of the buns with the melted butter and arrange the cheese inside;
cover to melt, 1 to 2 more minutes.
Drain
the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard
and the relish.
Add'l Mayo Sauce Option : 1/3 cup mayonnaise * 1/4 tsp paprika * 1/4 tsp cumin * 1/4 tsp minced garlic * 1/4 tsp lemon juice * 1/8 tsp cayenne pepper * 1/8 tsp oregano * pinch of salt and sugar - mix, cover, chill until needed
Grilling Hamburger— 4 Servings
** PREHEAT Grill high * - 1 lb ground beef * 1 TBS
Worcestershire sauce * 1 TBS liquid smoke * 1 tsp garlic powder
* 1 TBS olive oil * 2 TBS horseradish * 1/2 cup bacon bits * 1/2
tsp salt/pepper —mix all well—form into 4 HAMBURGER patties handling
meat minimally * Place in freezer for 30 min to firm up and prevent
falling apart * brush both sides with oil - 5 minutes per side is well
done - 2/3 minutes is rare * sprinkle a tad more of salt on ea side as cooking
* after cooked place 2 slices of american cheese on top and let it melt and add
top bun w/sauce, then scoop it up and add the bottom bun w/sauce or not
AFTER GRILLED add to the top bun hot mustard: Combine
all ingredients, cover and chill until needed:
- 1/2 cup brown
mustard
- 2 tablespoons
honey
- 4 teaspoons
mustard powder
- 1 1/2 teaspoons
white vinegar
- 1 teaspoon soy
sauce
- 1 1/2 teaspoons
sugar
- 1/4 teaspoon
cayenne pepper
Directions
In a small bowl combine all ingredients. Stir until well blended.
Store in an airtight container for at least 4 hours before serving. It is best
to allow this to rest overnight before serving.
-serves 8 , then stack onto burger your favorite cheese,
pickles, tomatoes, more onions, lettuce according to preference
or forget the grill
Add'l Mayo Sauce Option : 1/3 cup mayonnaise * 1/4 tsp paprika * 1/4 tsp cumin * 1/4 tsp minced garlic * 1/4 tsp lemon juice * 1/8 tsp cayenne pepper * 1/8 tsp oregano * pinch of salt and sugar - mix, cover, chill until needed
or do Grilled Trout serves 6
1
tablespoon paprika
2
teaspoons dry mustard
1
teaspoons cayenne pepper
1
teaspoons ground cumin
1
teaspoon black pepper
1
teaspoon salt
1
teaspoon dried thyme
6
(4 ounce) fillets trout
2
tsp lemon juice
1
tsp veg oil
Cooking
spray
Cut
several diagonal slashes with a sharp knife in each side of trout. Mix
lemon juice, vegetable oil, cumin, cayenne pepper, paprika, black pepper, and
salt into a paste in a small bowl; apply to the sides of the fish, spreading it
into the slashes. Refrigerate trout for 1 hour.
Preheat
an outdoor grill for medium-high heat. A grill thermometer should read 400
degrees F (205 degrees C). Spray a piece of aluminum foil large enough to hold
the fish with cooking spray and place it onto the grill.
Place
trout onto the piece of foil and grill, turning one time, until the fish is
opaque and the flesh flakes easily, about 5 minutes per side. De-bone &
serve
or do Grilled Catfish serves 4
6
tablespoons unsalted butter (3/4 stick), at room temperature
1
tablespoon Creole mustard
2
teaspoons paprika
1
teaspoon cayenne pepper
1
teaspoon salt, plus more for seasoning the butter
1
teaspoon dried thyme leaves
1/2
teaspoon freshly ground black pepper
1/2
teaspoon granulated sugar
4
(4- to 6-ounce) catfish fillets
Vegetable
oil, for oiling the grill
1
medium lemon, cut into 8 wedges
Place
half of the butter in a medium bowl and mash with a spatula until
spreadable. Add the mustard, season with salt, and stir to combine. Place the
mustard butter on a sheet of plastic wrap. Roll into a log and twist the ends
to seal. Place in the refrigerator to harden, at least 30 minutes. Meanwhile,
make the fish.
Place
the paprika, cayenne, measured salt, thyme, black pepper, and sugar in a small
bowl and stir to evenly combine; set aside.
Melt
the remaining half of the butter and place it in a small bowl. Liberally
brush one side of each catfish fillet with butter, evenly sprinkle the buttered
sides with half of the spice rub, and press gently on the fillets so that the
spice rub adheres. Flip the fillets, liberally brush with butter, evenly
sprinkle with the remaining half of the spice rub, and press gently so that the
spice rub adheres.
Heat
a grill pan or outdoor grill to medium high (about 375°F to 425°F). When
the grill is ready, rub the grates with a towel dipped in vegetable oil. Place
the fillets on the grill and cook undisturbed until grill marks appear and the
fish is opaque, about 3 to 4 minutes. Using a flat spatula, flip and cook until
completely cooked through, about 3 to 4 minutes more. Transfer to serving
plates & de-bone.
To
serve, cut 4 (1/4- to 1/2-inch-thick) rounds of the mustard
butter (you will have some left over, but can serve more slices if
desired). Place a round on top of each piece of fish and serve immediately with
the lemon wedges.
Make fish tacos (cut up the fish/de-bone) // salsa
makes 2 cups
3/4
pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
1/3
cup chopped cilantro
1/4
cup finely chopped white onion
1
small fresh jalapeño or serrano chile, finely chopped, including seeds, or more
to taste
1
tablespoon freshly squeezed lime juice, or more to taste
1/2
teaspoon fine salt, or 1 teaspoon kosher salt
Mix
all the ingredients together in a bowl. Season to taste with additional chile,
lime juice, and salt.
This
salsa keeps in the refrigerator for up to one day. Before you serve it, stir it
well and drain any excess liquid that has accumulated in the bowl.
Grilled Corn on the Cob Desert — Serves
8—8 Elote ears of corn—, place on HIGH grill 10 minutes turning
with tongs*** -or NUKE them
Cut
stem end, then take other end and shake until corn falls out of husk **
MIX: 1 tsp chili powder * 1/2 tsp cayenne pepper * 1/4 cup mayonnaise
* 1/2 cup Parmesan Cheese * 1 lime cut into 8 wedges
brush
each with olive oil and sprinkle on the mix ending with lime juice of 1 wedge,
then rewrap corn using a cleaned husk securing ea end with husk
rope/knot—
OR do Cones
with Ice Cream: Dark Chocolate Dipped Sugar Cones - makes 12
cones
Buy
12 sugar cones
1
1/2 to 2 cups dark chocolate chunks
pistachios,
coarsely chopped and/or sprinkles and/or cocoa
nibs
Line
a baking sheet with parchment paper and set aside. This is the tray we’re
going to place the dipped cones on and the parchment paper will ensure that the
chocolate cones don’t stick to the tray.
In
three separate small bowls, place chopped pistachios, sprinkles, and
cocoa nibs. Set aside.
Place
chocolate chunks in a heat-proof bowl. Place a medium saucepan over
medium heat. Bring 1 inch of water to a boil. Place bowl of
chocolate over the simmering water, making sure that the bottom of the bowl
does not touch the simmering water. Gently stir chocolate until it’s
melted and smooth. Quickly transfer chocolate to a small bowl.
Holding
the tip of each cone, dip it about 2 inches into the melted chocolate.
Raise and allow excess chocolate to drip off. Place, tip side up,
on the prepared sheet. Allow chocolate to settle for about 30 seconds
before sprinkling with nuts, sprinkles, or cocoa nibs. Drip and dress
each cone.
Place
dipped cones (still on the sheet pan) in freezer to harden for about 30
minutes.
These
cones are extra delicious if the insides are coated in chocolate. Once
the outside chocolate dip has frozen, drizzle a bit of chocolate inside the
cone and swirl it around the coat the inside. Allow cones to rest on
their sides and freeze once again to harden the insides.
Place
frozen cones in a zip lock bag and store in the freezer until ready to top with
ice cream and serve. Cones will last for up to 1 month in the freezer.
Peach Cobbler Ice Cream
2
c. whipping cream or heavy cream
1
(14 oz.) can sweetened condensed milk
1/2
tsp. vanilla extract
1/16
tsp. ground cloves
1 (21 oz.) can peach pie filling
1
c. crumbled soft sugar cookies (I buy my sugar cookies at the grocery
store bakery, or you can make your own)
Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Add the vanilla extract and ground cloves. Beat on high speed until stiff peaks form. Gently stir in the sweetened condensed milk.
Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Add the vanilla extract and ground cloves. Beat on high speed until stiff peaks form. Gently stir in the sweetened condensed milk.
Run
a large sharp knife through the peach pie filling several times while it's
still in the can, breaking up the large peach slices into bite-sized pieces.
Gently stir the peach pie filling into the whipped cream mixture. Gently fold
in the sugar cookie crumbles.
Spoon
into a freezer safe container, cover, and freeze for about 4 hours or
overnight.
Enjoy!
Or do Rocky Road Ice Cream – Serves 6
1
(14 ounce) can fat free sweetened condensed milk
1/2
cup unsweetened cocoa powder
1
(8 ounce) container Cool Whip
1
Tablespoon vanilla extract
1/2
cup chopped pecans
1
cup mini marshmallows
In
a medium saucepan over low heat, cook and stir condensed milk and cocoa until
smooth. Remove from heat and fold in Cool Whip and vanilla extract. Stir until
smooth. Let cool completely. Add chopped pecans and mini marshmallows. Pour
mixture into a large airtight container. Cover and freeze until firm.
PARTY
TIME— 1st Monday in Sept _ Labor Day Party— THANK YOU to
American worker contribution to Nat'l prosperity and strength **
**** Celebrate 4-day weekend Fri/Sat nights @ Silver Saddle Ranch & Club , then
do Lion Habitat on Sun & arrive b4 noon** Then
on Monday have Nice ROMANTIC meal (menu above) at home everybody helps to
prepare - Recoup
Later in Month
do Blues Bender at Plaza 9/
8-11
