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Memorial Day Menus

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    Post #1 - May 24th, 2016, 9:19 pm
    Post #1 - May 24th, 2016, 9:19 pm Post #1 - May 24th, 2016, 9:19 pm
    What are you cooking for your crowd this year? We are thinking up menus more interesting than americana; maybe a grilled pork roast; maybe a nicoise platter; maybe taco bar. Inspiration?
  • Post #2 - May 25th, 2016, 8:00 am
    Post #2 - May 25th, 2016, 8:00 am Post #2 - May 25th, 2016, 8:00 am
    I'm interested in how you will do a nicoise platter, annak. Our Memorial Day includes a family birthdays celebration, so ribs on the smoker for my rib-loving brother are a must. I was thinking of kabobs for the non-rib eaters (yes, it's complicated) because it may rain on Sunday when we are partying, and I can do them in the broiler. We can manage the smoker in the rain but not the grill too. Add a few salads--potato, fruit, green--and we're done for the main meal. Starters and dessert are yet to be determined, so I too am curious about others' ideas.
  • Post #3 - May 25th, 2016, 9:18 am
    Post #3 - May 25th, 2016, 9:18 am Post #3 - May 25th, 2016, 9:18 am
    When I do the platter I make sure that the traditional elements are there - haricot vert, tomatoes, capers, olives, anchovies, hard-cooked egg, some kind of potato - and try to make them as elevated as possible, like roasting baby yukon golds, sous-vide-ing the eggs, sprinkling tomatoes with fleur de sel etc, and adding some untraditional elements like watercress, glazed carrots. Then arrange everything in clusters on the largest possible platter, and drizzle everything with a strong garlicy dijon sherry vinaigrette, and let guests build their own plates. The protein looks impressive if you grill a whole loin of tuna and slice. But you can also do a roasted or grilled side of salmon, or even grilled chicken.
  • Post #4 - May 25th, 2016, 9:23 am
    Post #4 - May 25th, 2016, 9:23 am Post #4 - May 25th, 2016, 9:23 am
    Sounds great. Thanks!
  • Post #5 - May 27th, 2016, 2:21 pm
    Post #5 - May 27th, 2016, 2:21 pm Post #5 - May 27th, 2016, 2:21 pm
    ok, here's a question: what's the best cocktail using tart cherry juice?
  • Post #6 - May 27th, 2016, 5:08 pm
    Post #6 - May 27th, 2016, 5:08 pm Post #6 - May 27th, 2016, 5:08 pm
    annak wrote:ok, here's a question: what's the best cocktail using tart cherry juice?

    A little gin, a little lime juice, some of that tart cherry juice and some club soda, and you've got a nice Rickey.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #7 - May 27th, 2016, 6:26 pm
    Post #7 - May 27th, 2016, 6:26 pm Post #7 - May 27th, 2016, 6:26 pm
    ronnie_suburban wrote:
    annak wrote:ok, here's a question: what's the best cocktail using tart cherry juice?

    A little gin, a little lime juice, some of that tart cherry juice and some club soda, and you've got a nice Rickey.

    =R=


    I was midway thru typing the same combo :)

    I also like adding tart cherry juice to a combo of gin, Aperol and soda. Another I like is bourbon, cherry juice and a touch of ginger beer. Have fun!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #8 - May 28th, 2016, 12:08 pm
    Post #8 - May 28th, 2016, 12:08 pm Post #8 - May 28th, 2016, 12:08 pm
    IMG_0595.JPG we'll be spinning the wiener wheel of fortune
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #9 - May 30th, 2016, 4:39 pm
    Post #9 - May 30th, 2016, 4:39 pm Post #9 - May 30th, 2016, 4:39 pm
    Homemade carnitas, salsa verde & tortillas. Watermelon for dessert with lime and salt. Can't get Chicago by way of Michoacan out of this STL girl and guy!
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #10 - May 30th, 2016, 5:13 pm
    Post #10 - May 30th, 2016, 5:13 pm Post #10 - May 30th, 2016, 5:13 pm
    Homemade Indian tacos, which I will do again because I rarely get to pow wows.

    German apple cake, because it was a family member's birthday.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #11 - May 30th, 2016, 5:39 pm
    Post #11 - May 30th, 2016, 5:39 pm Post #11 - May 30th, 2016, 5:39 pm
    Image

    Cherywood grilled rib eye, caramelized onions and shiitake mushrooms, Kishka from Romanian <--- Hey, the italics are working!
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #12 - May 30th, 2016, 7:54 pm
    Post #12 - May 30th, 2016, 7:54 pm Post #12 - May 30th, 2016, 7:54 pm
    stevez wrote:Cherywood grilled rib eye, caramelized onions and shiitake mushrooms, Kishka from Romanian
    As good, and I do mean very good, onions, mushrooms and perfectly grilled rib eye look its the kishka that has my heart skipping a beat!
    Did you grill the kishka?
    Who stole the kishka
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #13 - May 30th, 2016, 8:08 pm
    Post #13 - May 30th, 2016, 8:08 pm Post #13 - May 30th, 2016, 8:08 pm
    Summer1.jpg Memorial Day Menu............
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #14 - May 31st, 2016, 3:24 am
    Post #14 - May 31st, 2016, 3:24 am Post #14 - May 31st, 2016, 3:24 am
    G Wiv wrote:Did you grill the kishka?


    Yes. Grilled Kishke is something I do often. It takes the smoke very well.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #15 - July 4th, 2016, 2:03 pm
    Post #15 - July 4th, 2016, 2:03 pm Post #15 - July 4th, 2016, 2:03 pm
    We have no crowd. We are staying home with our newish cat because of the fireworks.

    Yesterday we ate at Dusek's. Today we are making homemade pizza on the grill.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #16 - April 29th, 2018, 7:02 pm
    Post #16 - April 29th, 2018, 7:02 pm Post #16 - April 29th, 2018, 7:02 pm
    Despite this abysmal cold, we are envisioning yard party weather, getting invites out and inspiration fueling for Memorial Day. We will do something on the Big Green Egg, probably ribs, but I'm working on side ideas that are oblique to traditional BBQ. Maybe roasted potato salad with creme fraiche and shallots; maybe miso slaw, etc. Definitely some coconut cream pie. What's on your menu?
  • Post #17 - May 1st, 2018, 6:56 pm
    Post #17 - May 1st, 2018, 6:56 pm Post #17 - May 1st, 2018, 6:56 pm
    I am thinking about short ribs. But the thing I am excited about is Brie, pear and pepper jelly sandwiches on sourdough, grilled on the grill.

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