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MEMORIAL DAY RECIPES FOR YOUR COOKOUT
Besides honoring the soldiers who
have fought for our country, many
consider Memorial Day weekend the
first real weekend of summer. For lots
this means gathering with friends and
family with good eats included. If you
are planning a barbecue this is the
perfect time to try some of these easy
Blackened Fish and Avocado Tostadas
4 corn tortillas
1 c. frozen peas, thawed
4 tilapia fillets
1 tsp. no-salt blackening seasoning
1 c. corn kernels
1/4 Red Onion, finely chopped
1 tbsp. lime juice
1/4 c. cilantro, chopped
Heat oven to 425 degrees F.
Bake the tortillas until crisp.
Season the tilapia with the no-salt
blackening seasoning, place on a foil-
lined making sheet and roast until
opaque throughout, about 10 minutes.
Meanwhile, in a medium bowl, mash
together the avocado, peas and 1⁄4 tsp
each salt and pepper. Spread onto
tortillas. In a second bowl, combine the
corn, onion, lime juice and cilantro.
Flake the fish on top of the avocado
mixture, then top with the corn relish.
then brown, 15-20 minutes. Serve warm.
1 1/2 lb. sweet Italian sausage links, cut
crosswise into 1 1/2-in. pieces
2 tbsp. olive oil
Kosher salt and pepper
1 red bell pepper, cut into 1-in. pieces +
1 cup grape tomatoes
8 oz mushrooms, halved + 1 yellow
pepper, cut into 1-in. pieces
8 oz fresh pineapple + 4 scallions (both
cut into 1-in. pieces)
Heat grill to medium-high. Choose
veggie combo. In large bowl, toss
sausage and vegetables with oil and 1/2
tsp each salt and pepper.
Thread sausage and vegetables onto
skewers and grill, turning occasionally,
until sausage is cooked through, 10 to
Grilled Corn with Smoky Butter
6 tablespoons unsalted butter, softened
1 teaspoon smoked paprika
1/4 teaspoon ground mustard
1 pinch cayenne
1 pinch garlic powder
4 ears corn, shucked
Preheat a grill on medium-high heat.
Mix the butter with the smoked paprika,
ground mustard, cayenne, garlic powder
and 1/4 teaspoon salt in a small bowl.
Grill the corn, turning occasionally, until
tender and charred in spots, about 10
minutes. Serve the corn with the butter
on the side. Leftover butter can be kept
refrigerated in an airtight container for
up to 2 weeks.
Beef Burgers with Jalapeños, Cheddar,
and Crispy Pepperoni
Canola oil, for grill grates
1 1/2 lb. ground beef
Kosher salt and freshly ground black
4 slices deli-style pepperoni
1/2 jalapeño pepper, thinly sliced
2 oz. Cheddar cheese, thinly sliced
Hamburger buns, lettuce, and desired
condiments, for serving.
Set up grill for direct and indirect
cooking and heat to medium-high. Once
hot, clean and lightly oil grates.
Gently shape beef into 4 balls; flatten
into 3/4-inch-thick patties. Using your
thumb, make a shallow, 1 1/2-inch-wide
indentation in top of each patty. Season
with salt and pepper.
Grill, uncovered over direct heat, indent
sides up, until browned and patties
easily lift from grates, 4 to 5 minutes.
Flip and grill to desired doneness, 4 to 5
minutes more for medium. Meanwhile,
grill pepperoni, turning often, until
sizzling and starting to crisp, 1 to 2
minutes; transfer to a platter.
Transfer burgers to indirect heat and top
with jalapeño and Cheddar, dividing
evenly. Grill, covered, until cheese is
melted, 1 to 2 minutes.
Serve on buns topped with pepperoni,
lettuce, and desired condiments.
Sparkling Summer Lemonade
1 cup sugar
3 sprigs fresh mint, plus more for
1/2 cup lemon juice plus 1 lemon, sliced
1/2 cup blackberries
1/2 cup raspberries
1/2 cup strawberries, halved
2 liters seltzer or soda water
Pour the sugar and 1 cup water into a
small pot and place over medium heat.
Bring to a simmer, stirring until the sugar
is dissolved. Remove from the heat and
add the mint sprigs. Let the mint steep
for 10 minutes, then discard the mint.
Add the mint simple syrup to a large
pitcher, punch bowl or serving canister.
Add the lemon juice, blackberries,
raspberries, strawberries and lemon
wheels and give a good stir. When ready
to serve, fill the pitcher halfway with ice.
Top the mixture with seltzer and give a
good stir. Serve over ice with sprigs of