Memorial Day Cookin'!
RED, WHITE AND BLUE CHEESE POTATO SALAD
This is a delicious, zesty and fun potato salad for your memorial day cookout.
4 to 6 servings
4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool and chop. leaving skins on.
In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Horsey-Apple BBQ Ribs
This recipe is fun, easy, and a real crowd pleaser. It can be used for any kind of ribs. All measurements can be altered to change taste and results.
4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.
Will be frying fish up north on MEm. weekend........that and eating ribeyes at local steakhouse and drinking at buddys bar...........
thinking of doing a stir fry on the grill.
Orange Pork Stir Fry
Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable dish. Makes 4 servings.
2 teaspoons cornstarch
1/3 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 to 1 teaspoon grated orange peel
1 pound pork tenderloin, cut into 2-inch strips
1 tablespoon vegetable oil
1 package (16 ounces) frozen Japaanese-style stir-fry vegetables
Hot cooked rice
In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.
In a large skillet or wok (you can do this on the grill), stir-fry pork in oil until no longer pink; remove and keep warm.
Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.
Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in pork. Serve with rice.
Very simple.............Around here we all use SHORELAND fish batter.....
Our favorite is to mix SHorelands cajun and original at a 50/50 ratio and deep fry.......We almost NEVER pan fry our fish.
Sounds right tasty and dangit if you don't have me droolin' for fried fish now!
Paella on the Grill
Take the heat out of the kitchen and enjoy paella on the grill.
Prep Time:45 min
Start to Finish:1 hr 45 min
1 cup chicken broth
1/2 cup sherry wine vinegar
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon crushed saffron threads or ground turmeric
2 cloves garlic, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 pound uncooked medium shrimp in shells
1/2 pound chorizo sausage, cut into 1-inch pieces
8 plum (Roma) tomatoes, cut into fourths
1 can (about 14 ounces) artichoke hearts, drained and cut in half
1 cup pitted kalamata or Greek olives
Hot cooked rice, if desired
Mix all Saffron Marinade ingredients. In glass or plastic dish or resealable food-storage plastic bag, place all Paella ingredients except rice. Pour marinade over mixture; stir to coat. Cover dish or seal bag and refrigerate 1 hour.
Heat coals or gas grill for direct heat. Remove chicken mixture from marinade; reserve marinade. Place chicken mixture in grill basket.
Cover and grill chicken mixture 4 inches from medium heat 20 to 25 minutes, stirring and brushing with marinade occasionally, until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken mixture with rice.
Baked Potatoes on the Grill
Like to try new things on your grill? Here's a delicious grilled potato you cook buried in salt!
Prep Time:1 hr 20 min
Start to Finish:1 hr 20 min
Makes:4 servings (SURPRISE - LOL!)
4 medium baking potatoes
Rock or kosher (coarse) salt
Heat coals or gas grill for direct heat. Gently scrub potatoes. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
Pour 1-inch layer of salt in bottom of 2 disposable aluminum loaf pan, 8 1/2x4 1/2x2 1/2 inches. Place 2 potatoes in salt in each pan; pour salt over potatoes until completely covered.
Cover and grill potatoes over medium heat 1 hour to 1 hour 15 minutes or until potatoes feel tender when pierced in center with fork.
Carefully remove potatoes from salt.
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