I'm going to try out the rotisserie on our gas grill that I never did try last summer. Probably use the unbelievable chicken marinade, or something simple. CathyZ's creamy pasta salad is always a winner, and I now have tons of roasted tomatoes to use, so some crostini with those will be nice to munch on.
Anyone making something new or T&T for Memorial Day?
- Thread starter angak
- Start date
heather_in_sf
Well-known member
I posted my menu under #6652, and am really excited about Sunday's party...
We are now going to make are own BBQ sauce for the ribs from Bruce Aidel's MEAT cookbook, the Oakland Smokey BBQ Sauce. If we like it I will post it!
IMHO it is not memorial day without baked beans! LOL
http://www.finerkitchens.com/swap/forum1/52694_Help_please_with_quantities__Having_15_for_dinner_on_Memorial_Day_weekend
We are now going to make are own BBQ sauce for the ribs from Bruce Aidel's MEAT cookbook, the Oakland Smokey BBQ Sauce. If we like it I will post it!
IMHO it is not memorial day without baked beans! LOL
http://www.finerkitchens.com/swap/forum1/52694_Help_please_with_quantities__Having_15_for_dinner_on_Memorial_Day_weekend
heather_in_sf
Well-known member
Sooo, Randi, how do you make that??!! smileys/smile.gif
Not doing anything for Memorial Day - My husband's birthday is the day before, so I'm making
Chocolatier's "Devil's Food Cake with Fluffy White Frosting" (without the white frosting - I use dark chocolate ganache). I'm not sure what I'm doing for dinner yet, but the main dish will probably be filet mignon.
Chocolatier's "Devil's Food Cake with Fluffy White Frosting" (without the white frosting - I use dark chocolate ganache). I'm not sure what I'm doing for dinner yet, but the main dish will probably be filet mignon.
it's sooo easy Heather, just get a bottle of inexpensive vodka and take out one shot.
to make room for the peel. (this is 1/5 the size bottle) carefully peel the skin off one large lemon, with a vegitable peeler. be careful you don't get the white pith on the peel. put peel in the bottle of vodka and let it sit for 2 - 3 days and then put in the freezer.
don't know what it is about the fresh lemon peel and oils but it transforms an inexpensive bottle into a whole other animal. it's great and very refreshing. you can pour little shots as a palate cleanser between courses. just be careful as it bites back when you least expect it! "-))
I sometimes add some orange peel too. we're going to friends and my girlfriend's husband just loves it so I'm bringing him a bottle. if I'm a really, really good friend, I'll make him a half gallon smileys/smile.gif
to make room for the peel. (this is 1/5 the size bottle) carefully peel the skin off one large lemon, with a vegitable peeler. be careful you don't get the white pith on the peel. put peel in the bottle of vodka and let it sit for 2 - 3 days and then put in the freezer.
don't know what it is about the fresh lemon peel and oils but it transforms an inexpensive bottle into a whole other animal. it's great and very refreshing. you can pour little shots as a palate cleanser between courses. just be careful as it bites back when you least expect it! "-))
I sometimes add some orange peel too. we're going to friends and my girlfriend's husband just loves it so I'm bringing him a bottle. if I'm a really, really good friend, I'll make him a half gallon smileys/smile.gif
dawn_mo
Well-known member
I wanted to try this recipe out, that is, if I can find any shrimp that isn't from China...
* Exported from MasterCook *
The Spaniard's Cocktail of Shrimp Recipe
Recipe By :Guy Fieri
Serving Size : 6 Preparation Time :0:00
Categories : appetizers salads
seafood
Amount Measure Ingredient -- Preparation Method
Shrimp:
3 teaspoons dried oregano
3 tablespoons ground cumin
3 tablespoons crushed garlic
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 teaspoon hot sauce (recommended: Tapatio)
2 dozen 21/25 count shrimp -- shelled, deveined, and butterflied
Cocktail Sauce:
1 1/2 cups ketchup
1 1/2 cups orange soda (recommended: Fanta)
1 cucumber -- peeled, cut into 1/2-inch cubes
2 avocados -- peeled, pitted, cut into 1/2-inch cubes
1 red onion -- peeled, cut into 1/2-inch cubes
6 ounces water (add sparingly -- 2 ounces at a time, to get desired consistency)
3 tablespoons roughly chopped fresh cilantro leaves
2 limes -- juiced
3 tablespoons hot sauce (recommended: Tapatio)
Lime slices -- for serving
Crackers -- for serving (recommended: Saltines)
For the shrimp: Prepare a grill to medium-high heat.
Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for up to 6 hours.
Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces.
For the cocktail sauce: Mix all the ingredients together.
Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and saltine crackers.
Source:
"Episode#: GI0104"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
The Spaniard's Cocktail of Shrimp Recipe
Recipe By :Guy Fieri
Serving Size : 6 Preparation Time :0:00
Categories : appetizers salads
seafood
Amount Measure Ingredient -- Preparation Method
Shrimp:
3 teaspoons dried oregano
3 tablespoons ground cumin
3 tablespoons crushed garlic
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 teaspoon hot sauce (recommended: Tapatio)
2 dozen 21/25 count shrimp -- shelled, deveined, and butterflied
Cocktail Sauce:
1 1/2 cups ketchup
1 1/2 cups orange soda (recommended: Fanta)
1 cucumber -- peeled, cut into 1/2-inch cubes
2 avocados -- peeled, pitted, cut into 1/2-inch cubes
1 red onion -- peeled, cut into 1/2-inch cubes
6 ounces water (add sparingly -- 2 ounces at a time, to get desired consistency)
3 tablespoons roughly chopped fresh cilantro leaves
2 limes -- juiced
3 tablespoons hot sauce (recommended: Tapatio)
Lime slices -- for serving
Crackers -- for serving (recommended: Saltines)
For the shrimp: Prepare a grill to medium-high heat.
Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for up to 6 hours.
Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces.
For the cocktail sauce: Mix all the ingredients together.
Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and saltine crackers.
Source:
"Episode#: GI0104"
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heather_in_sf
Well-known member
Oh yum!!! I cringe whenever I buy Ketel One Citron vodka, but looove it..
now I can make some! Perhaps using Sky vodka cause it's pretty reasonable and very smoooth!!
Thanks Randi!
now I can make some! Perhaps using Sky vodka cause it's pretty reasonable and very smoooth!!
Thanks Randi!
heather_in_sf
Well-known member
Thanks Ang!
I'll have to post the recipes on Monday as I have mom's baked bean recipe up at my dear beau's house. Wish it was Friday afternoon already! LOL
I'll have to post the recipes on Monday as I have mom's baked bean recipe up at my dear beau's house. Wish it was Friday afternoon already! LOL
Heather, I use a very inexpensive vodka, I think it's about $6. the oils in the peel
totally transform it and no one would ever guess. I'm getting some this afternoon, I'll let you know what brand and how much. you definately want something under $10 for this. just decant into a pretty bottle that you can get in the freezer or take the label off.
keep them guessing babe! smileys/smile.gif
totally transform it and no one would ever guess. I'm getting some this afternoon, I'll let you know what brand and how much. you definately want something under $10 for this. just decant into a pretty bottle that you can get in the freezer or take the label off.
keep them guessing babe! smileys/smile.gif
W
whipappeal
Guest
Hey, Randi; I'm making limoncello, too. smileys/smile.gif Can't wait to sip it, or pour over vanilla ice cream.