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For many of us, Memorial Day weekend (May 27 to 29) marks the beginning of cookout season. When planning the menu for outdoor parties, it seems there are no limits. When I was growing up, we barbecued hot dogs, hamburgers, chicken and steak. Today we feast on everything from kabobs to vegetables to fish.
This is the first of a two-part feature on dining outside. The weather often does not behave on Memorial Day – it has been cool and cloudy for the past few years. Still, it is no reason to sulk. If it pours, the party can move indoors.
I am always looking for new recipes for side dishes. Everyone likes a big tossed salad, but I am up for serving something different at a cookout. I get ideas by watching television cooking shows, looking through my cookbooks or enjoying a side dish at a restaurant.
Keep in mind seasonal ingredients will soon be at the markets. Local strawberries appear for a short time in early June and, if we are lucky, Jersey blueberries and tomatoes make their debut just in time for the Fourth of July. Silver Queen corn and peaches from the Garden State arrive in late July. Right now corn and blueberries grown in Florida and tomatoes from Arizona are available, but I prefer to wait for locally grown fruits and vegetables. However, California strawberries can be found year-round and they are a fine addition to a fresh fruit salad.
Cole Slaw
Ingredients:
1 head of green cabbage, cored and shredded
1 head of red cabbage, cored and shredded
4 large carrots, peeled and shredded
Kosher salt and freshly ground black pepper, to taste
Sprinkling of celery salt
2 cups of Hellmann’s mayonnaise
Juice of 2 lemons
Imported sweet Hungarian paprika
Directions:
Shred the cabbages and carrots in a food processor.
Place in a large serving bowl. Toss well. Add the salt, pepper and celery salt.
Whisk the mayonnaise and lemon juice together in a medium-size bowl. Pour over the vegetables. Toss well. Top with paprika.
Serves six to eight.
Note from Phyllis: This cole slaw should be made the day before serving. The flavors meld well overnight. I recently watched Ina Garten of "Barefoot Contessa" prepare cole slaw and she added 1 cup of Dijon mustard and used cider vinegar in place of the lemon juice.
Asian Slaw
Ingredients:
1 head of Napa cabbage
1 head of red cabbage, cored and shredded
4 baby bok choy, thinly sliced
1 bunch of scallions, sliced
1/2 cup of olive oil
Sprinkling of toasted sesame oil, to taste
Sprinkling of toasted sesame seeds
Directions:
Place the cabbages, baby bok choy and scallions in a large serving bowl.
Whisk together the olive oil and toasted sesame oil. Pour over the vegetables. Top with the toasted sesame seeds.
Serves six to eight.
Note from Phyllis: Toasted sesame oil and toasted sesame seeds can be found in supermarkets and specialty grocery stores.
Bean Salad
Ingredients:
2 (15-ounce) cans of chick peas
2 (15-ounce) cans of northern white beans
2 (15-ounce) cans of red kidney beans
3 stalks of celery, sliced
1/2 cup of olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Fresh Italian parsley leaves, chopped
Directions:
Drain and rinse the beans in a colander. Place in a serving bowl. Add the celery.
Whisk the olive oil and lemon juice together and pour over the salad. Add the salt and pepper. Toss well.
Top with the parsley leaves.
Serves six to eight.
Note from Phyllis: You can use any type of beans, such as black-eyed peas or black beans.
Chilled Asparagus
Ingredients:
2 pounds of asparagus, trimmed
1/2 cup of olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the asparagus in a single layer in a large skillet. Cover with cold water and bring to a boil. Lower to a simmer and cook for about five to 10 minutes, depending on the thickness of the asparagus.
Drain and run under cold water. Wrap in a kitchen towel and place in the freezer for 30 minutes. When done, place on a serving platter.
Whisk the olive oil and lemon juice and pour over the asparagus. Add the salt and pepper.
Serves six.
Note from Phyllis: There are delicious variations for chilled asparagus. Drain a jar of roasted red peppers. Slice and place on top of the asparagus. My sister Sandy likes the addition of sliced, fresh mozzarella. Or, add a pint of cherry tomatoes or grape tomatoes.
Fresh Fruit Salad
Ingredients:
2 large cantaloupes, peeled and cut into chunks
1 large honeydew, peeled and cut into chunks
1 large pineapple, peeled and cut into chunks
1 quart of fresh strawberries, washed, hulled and sliced
Grand Marnier, to taste (optional)
Directions:
Place the fruit in a large serving bowl. Toss well. Add Grand Marnier, if desired.
Serves six to eight.
Note from Phyllis: Melons usually arrive in the markets rock hard and need to ripen for a few days at room temperature. When selecting melons, let your nose be your guide. They should have a slightly sweet aroma. I like to serve fresh fruit salad with cookies.
