Labor Day is the third largest cookout events in the United States. Tradition dictates that food cooked on a open flame is synonymous with summer holidays and as Labor Day is the last holiday of the summer, it had better be good! If planning a backyard cookout then this is the right place. It’s important to take advantage of Labor Day celebrations to mix up some summer time drinks, pop open some Beer, light up the grill or smoker, and have a great cookout with your friends and family!
Here are some delicious recipes for your Labor Day Cookout!
The number one most popular food cooked on Labor Day is Barbecue Ribs…
The cookbook is so close to being available, so I thought I would send out a little tease, and this goes to my friend Ann! Enjoy!!!!
Baked Olives & Grilled Bread
1 ½ cups cherry or grape tomatoes, halved
1 cup Kalamata olives
1 cup Manzanilla olives
2 cloves garlic, minced
½ finely sliced shallot
1 teaspoon Spice Islands® Parsley
½ teaspoon Spice Islands® Oregano
1 Spice Islands® Bay Leaf
¼ cup Mazola® Extra Virgin Olive Oil
Zest of 1 lemon
Preheat oven to 400°F. Combine tomatoes, olives, garlic, onion, 1 tablespoon fresh parsley, oregano, bay leaf and olive oil in a medium size ovenproof dish. Bake 15 minutes, or until tomatoes begin to caramelize.
1 loaf Simply Homemade® Country White Bread, baked
¼ cup Mazola® Extra Virgin Olive Oil
Spice Islands® Sea Salt
Spice Islands® Freshly Ground Black Pepper
Slice bread in 1” slices. Brush Bread with oil, sprinkle salt and pepper over bread. Place oil side down on hot grill or grill pan (place on an angle). Cook several minutes and rotate bread 90°F. Brush top of bread with remaining olive oil and season with salt and pepper. Turn bread over and repeat the cooking process as above.
Having lived on the coast of Long Island for many years, lobstering was my husbands hobby, and what a great hobby that was! I learned how to open a lobster in no time flat and how to cook lobster many ways. My daughter, Jenny, had a favorite. We called it “lazy man lobster roll”. Pretty simple to make once you have removed the meat from the lobster. Simply heat a skillet, add some butter (more is better), melt butter and add your cooked lobster meat, heat over medium high heat until lobster is heated thoroughly.
This July, for Bob’s birthday, I decided to fly in some lobsters from Maine for a special birthday treat. Days of going out and pulling pots have long been over. Since I was also appearing on CBS affiliate WREG “Live at 9″ the morning of his birthday, I decided to prepare Jen’s favorite for the segment, “lazy man lobster roll”, along with a very yummy Asian Slaw. Hope you enjoy the recipes as much as we enjoyed eating our lobster dinner birthday night.
Empty slaw mixture into a medium size mixing bowl and set aside.
In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.
*To toast sesame seeds, place in a dry non-stick skillet over medium heat and toss until lightly golden.Bon Appetito!
So, what’s your favorite kind of crust? Answer my poll and you become eligible for a chance to win my new cookbook (winners chosen by random selection). After taking the poll, click on “comments” to fill out your e mail information. All winners will be contacted and nnounced July 30th. THANKS for taking the time!
Happy Father’s Day! Today is the perfect day to do some outdoor “smoking”. I have owned a propane grill for years, just love it. But I have always wanted a charcoal grill to get the real charcoal flavor for some types of food. A few weeks ago, I finally made that leap to a charcoal grill! Last night I attempted my first ever (yes its true) smoked ribs.
This has always been my son’s tradition (I think because it gives him an excuse to drink beer….hehehe)
Rob & Cecile smoking ribs
I found this great blog about smoking ribs without a traditional smoker. See below. I prefer to use “baby back ribs” instead of “St. Louis” style, also I love Wickers instead of apple juice, has a LOT more flavor. And here is my recipe for the “rub”:
2 tablespoons light brown sugar
1 teaspoon Spice Islands® Garlic Powder
1 teaspoon Spice Islands® Onion Powder
1 teaspoon Spice Islands® Smoked Paprika
1 teaspoon Spice Islands® Pasilla Chile Powder
½ teaspoon Spice Islands® Cayenne Powder
1 tablespoon Webers® Smokey Mesquite Seasoning
½ teaspoon Spice Islands® Black Pepper
½ teaspoon Spice Islands® Salt
I also prefer to leave the rub on as long as possible, preferably overnight. One more thing, I wrap my ribs in foil or the first couple of hours of cooking, this is known as “Crunching”.
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen’s online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.
The secret to great barbecue in your own backyard isn’t necessarily going out and buying all sorts of special equipment. You don’t require a smoker, and you don’t need the huge barbecue…