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Labor Day BBQ Recipes | Great Performances

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AUG
20
2015
Labor Day BBQ Recipes
Recipes and Food
by Chef Matt Walker

Labor Day BBQ Recipes

Grilled Fruit Salad with Honey Feta and Mint 

Serves  4

Photo credit

Ingredients:

2 thick cut slices of watermelon, rind removed

2 thick cut slices of pineapple, core removed

1/2 of a honeydew, seeds and rind removed, cut into 3 wedges

1/4 cup honey

1/4 cup feta

1/4 cup picked mint leaves, roughly chopped

Salt

3 tbs. Vegetable oil

Directions:

Lightly coat the fruit with the oil and grill for 1 minute on each side or until there are nice grill marks.

Allow the fruit to cool and chop into bite size pieces.

Toss the fruit with the remaining ingredients and lightly season with salt.

Allow the salad to chill for 1 hour before serving. 

Dizzy’s Sweet Corn Pudding 

Serves 4

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Ingredients:

3 tbs. of butter, room temp.

1 small grilled onion, chopped

2 cups heavy cream

3 eggs

1/2 cup flour

2 tbs. sugar

8 oz. corn off the cob

2 tbs. chopped scallion

Salt and pepper

Disposable muffin tin

Muffin paper cups

Non-stick spray

Directions:

Mix the butter, eggs, flour, cream and sugar in a mixing bowl.

Mix in the remaining ingredients and incorporate thoroughly.

Pour the batter into the pre-sprayed paper cups in the tin.

If using a charcoal grill, it is important that you allow the grill to cool slightly and there should be no flames. If using a gas grill, adjust the heat to 375 , then turn the grill way down before putting the tin pan on.

Place the tin directly on the grill with the lid on.

Allow to cook for 20-25 minutes or until a toothpick inserted into the middle is clean when removed.


Grilled Clams with Lemon Zest, Parsley and Chili

Serves  4

Photo credit 

Ingredients:

12 cherrystone clams

1/4 cup chopped parsley

1 tbs. Aleppo pepper flake

Zest of two lemons

1 tsp. sea salt

Directions:

Carefully shuck the clams so as to not lose any of the juices.

Mix all the other ingredients in a small mixing bowl, and place a small spoonful of the mixture onto each clam.

Place the clams directly on the grill rack and close the lid for 1 minute.

Open the lid to the grill and allow clams to cook for another two minutes or until the juices are bubbling.

Serve.


Carrot and Apple Slaw with Raisins and Scallions

Serves 4

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Ingredients:

2 large carrots, shredded

2 granny smith apples, sliced in thin strips

2 cups of shredded cabbage

1 cup of golden raisins

1 bunch of scallions, sliced on a bias

1/4 cup sour cream

1/4 cup vinegar

1/3 cup honey

Salt and pepper

Directions:

Mix all ingredients in a large mixing bowl and season with salt and pepper.

Allow to cool in the refrigerator for an hour before serving.


Grilled Chicken With Katchkie Farm Seeds

Ingredients:

1 Fresh Chicken, cut into eight pieces, two breasts, two legs, two thighs and two wings

1 teaspoon kosher salt

Several grinds of fresh black pepper

1 lemon, juiced and zested

1 teaspoon coriander seed

2 teaspoons sesame seed

2 teaspoons brown mustard seeds

1 teaspoon basil seed

1 teaspoon anise seed

¼ cup olive oil

Directions:

Wash and pat dry chicken, cut into eight pieces. Marinate the chicken with lemon juice, salt and pepper.

Gather all seeds and toast in heavy bottom pan until aromatic. Set aside to cool. When cool, divide seeds in half and grind one half to a course meal,  then combine with remaining whole seeds.

Toss marinated chicken and seed mixture together with ¼ cup olive oil. Let marinate for one hour.

Grill over charcoal or wood until cooked through or until chicken reaches an internal temperature of 145 degrees.


South Carolina Style Pulled Pork

Photo credit

Ingredients:

3 lbs. pork shoulder

6 cups of wood chips soaked in water for 2 hours

2 tbs. sweet paprika

2 tbs. onion powder

2 tbs. garlic powder

2 tbs. salt

2 tbs. black pepper

2 tbs. mustard powder

1 cup deli style mustard

1 cup apple cider vinegar

1 cup light brown sugar

4 tbs. Hot sauce

Directions:

Rub the pork shoulder with all of the dry ingredients. Add a few of the wood chips to the fire. Place the pork shoulder on the grill avoiding direct flames or heat. Slowly add the wood chips every half an hour, being sure to keep the lid on to retain as much smoke as possible. Cook the shoulder so that the meat is tender and easily pulled by hand.

Mix the remaining wet ingredients with the pulled pork once it is done and serve.


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