51118669
Many have been waiting for the Memorial Day weekend since January. It is the official start of the Jersey Shore season as families air out their summer homes that have been shuttered since Labor Day.
So many Memorial Day weekends are rained out. True lovers of the charcoal grill will stand with an umbrella over head cooking the steaks and hot dogs. I prefer staying inside and serving cold fare.
Last year, it was so stinking hot we did just that. My sister Sandy and I watched HBO’s “John Adams” marathon and marveled over the life of our second president and his accomplished wife, Abigail.
Like the Fourth of July, Memorial Day is a uniquely American holiday. Why not prepare a cool repast using Native American foods, just like we do on Thanksgiving.
Hot dogs, hamburgers, steaks, chicken, fish and vegetables can be grilled outdoors if you wish. I might cook the hot dogs on the stove using a grill pan. I will set out assorted mustards, relish and sauerkraut and let my guests help themselves. All recipes can be easily doubled.
Corn and Tomato Salad
Ingredients:
1 16-ounce bag of frozen white corn, thawed and drained well
1 pint of cherry tomatoes, cut in half
1 small red onion, diced
Kosher salt and freshly ground black pepper, to taste
1/2 cup of extra-virgin olive oil
Juice of 1 lemon
Small handful of fresh Italian parsley leaves, snipped with a scissors
Directions:
Place the corn, tomatoes and onion in a pretty serving bowl. Sprinkle with the salt and pepper.
In a small bowl, whisk together the oil and lemon juice. Pour over the salad and toss well. Top with the parsley and toss again.
Serves six.
Roasted Red Pepper Salad
Ingredients:
2 15-ounce jars of roasted red peppers, rinsed, drained and patted dry with paper towels
1 8-ounce bag of frozen edamame, thawed and drained well
Kosher salt and freshly ground black pepper, to taste
1/2 cup of extra-virgin olive oil
Juice of 1 lemon
1 small head of radicchio, rinsed and separated into leaves
Directions:
Preheat the oven to 400 degrees.
Lay the red peppers on a baking sheet lined with aluminum foil. Roast them for about 20 minutes, or until the skins begin to char.
Remove the peppers from the oven and place them in a brown paper bag. When cool enough to handle, rinse the peppers under cold running water and peel off the skins. Dry well.
Slice the peppers into strips. Place them in a bowl and add the edamame. Toss well. Sprinkle with the salt and pepper.
Whisk together the oil and lemon juice in a small bowl. Pour over the peppers and edamame and toss well.
Place the radicchio leaves onto a pretty serving platter. Spoon the pepper/edamame mixture into the radicchio cups.
Serves six.
Red Bliss Potato Salad Vinaigrette
Ingredients:
3 large red bliss potatoes, scrubbed
1 bunch of scallions, with some green, sliced diagonally
1/2 cup of extra-virgin olive oil
1/3 cup of sherry wine vinegar
2 tablespoons of Dijon mustard
Kosher salt and freshly ground black pepper, to taste
Snipped fresh chives, for garnish
Directions:
Place the potatoes in a pot. Add enough cold water to cover them. Bring the contents of the pot to a boil, lower to a simmer just until the potatoes are tender, about 15 minutes. Place the potatoes in a colander and rinse under cold water.
When the potatoes are cool enough to handle, cut them into bite-size cubes. Place them in a pretty serving bowl. Scatter the scallions over the potatoes.
In a small bowl, whisk together the oil, vinegar and Dijon. Pour over the salad and blend carefully. Season to taste with the salt and pepper. Top with the chives.
Serves six.
51118674
51118679
