Memorial Day Weekend Menu

Looking for some new recipes to celebrate your long weekend. Here are some of my favorites.

Oma's Potato Salad

Oma’s Potato Salad

Red White and Blue Strawberries

Red White and Blue Strawberries

Red, White, and Blue Salad

Red White and Blue Salad

Barbecued Orange and Jalapeno Ribs

Orange and Jalapeno Ribs

Formula for a Perfect Salad: Grilled Salmon and Goat Cheese Salad

 

I am very particular about my salads. They need to contain what I like to call my perfect salad formula, which is something crunchy, something sweet, something sour or acidic and something unexpected. Balance is also key, sweet and savory, creamy and crunchy, warm and cold, everything has to have the right ratio. Oh and did I mention  it has to be visually appealing as well so make sure there are contrasting colors and textures. One of my favorite salads to eat out is Bonefish’s Grilled Salmon and Asparagus Salad. It meets all my criteria and it is delicious. I made my own little version of it at home minus the asparagus.

For 2

2 fillets wild sockeye salmon

2 T olive oil

1/4 cup orange juice

1/2 t salt

1/4 t lemon pepper

1/4 t chili powder

4 c mixed field greens, washed and dried

1/2 c french green beans, steamed until crisp tender ( I used a microwave steamer bag)

1/3 c chopped fennel

4 T goat cheese

1/2 c cherry tomatoes

1/2 c citrus or mango vinaigrette (I used Bolthouse Farms Tropical Mango, I normally don’t buy bottled dressings, but this one is good and all natural)

Place fish in a shallow dish, top with orange juice and olive oil and put in refrigerator for 15 minutes. Remove and sprinkle with salt pepper and chili powder. Grill until cooked to your liking, I did mine about 4 min per side. Assemble greens, fennel, goat cheese, green beans and tomatoes on each plate, top with grilled fish and dressing.

Indian Spiced Kebabs with Peanut Sauce

It’s grill season here in Florida, and who doesn’t like meat on a stick. Try these flavorful chicken kebabs to spice up your weeknight dinner. Serve with peanut sauce for dipping.

2T soy sauce

2T molasses

1 T lime juice

1t cumin

1 t minced ginger

1 t Thai red chili paste

1/2 t turmeric

1 1/2 boneless skinless chicken breasts cut into 2-3″chunks

Place all the ingredients except chicken into a gallon sized zip lock bag, and massage together until combined, add chicken and marinate for at least 1/2 hour in the refrigerator. take out chicken, throw away marinade and thread on metal or bamboo skewers that have been soaked in water so they will not burn.

Place on preheated grill sprayed with non stick cooking spray over med heat.  Cook for about 3 min on each side or until no longer pink. Serve with peanut dipping sauce.

Peanut Dipping sauce

The recipe can be made ahead and kept in the fridge for a couple of days, try the leftovers tossed with pasta for a quick asian pasta salad.

3 T creamy peanut butter

1/3 cup chicken broth

1/2 cup seeded tomato

2T finely chopped green onions

2T chopped cilantro

1 T soy sauce

1T lime juice

1t fresh minced ginger

1t chopped jalapeno

1t sriracha or hot sauce

1t honey

1 garlic clove minced

In a small sauce pan, combine broth and peanut butter over low heat until smooth, stirring with a whisk, remove from heat and add remaining ingredients. Serve at room temperature with kebabs.

Creamy Chimichurri Sauce

It was a gorgeous day yesterday, perfect for grilling and dining al fresco with the boys. I stopped by the meat market and got some steaks, my boys love red meat.  I love the creaminess of Bernaise sauce  but I also love the freshness of a Chimichurri sauce. For those of you who are not familiar, Chimichurri is an Argentinian sauce made from fresh herbs, oil and vinegar served with grilled meats. Since my herb garden is overflowing with flat leaf parsley at the moment, I decided to try and make a creamy Chimichurri sauce  to combine the creamy and the fresh. It was a huge hit and I will be making this again, I want to try it on chicken next.

2T fresh oregeno

1/2 c fresh flat leaf parsley

4 cloves of garlic

1/2 t red pepper flakes

1/2 tsp salt,

2 T white wine vinegar (any vinegar would work)

1/4 c olive oil

1/2 c sourcream

1/2 T  fresh lemon juice

Put oregano, parsley, garlic, salt and red pepper into a food processor, pulse a couple of times to chop up , then slowly pour the oil and vinegar in while the machine is on. The herbs and garlic should be well chopped and combined with the oil. Scrap out the contents from the food processor with a rubber spatula into a small mixing bowl. Add sour cream and lemon juice and mix together.

Cover and chill for at least 1/2 hour to let the flavors meld, stir and serve with your favorite grilled meats, would also be a great topping for a steak sandwich.