Memorial Day is a great time to dust off the grill or smoker and get reacquainted with summer grilling recipes. The folks at Rufus Teague shared their award winning rib recipe with us and we are pleased to pass it along to you. With straightforward ingredients (and a delicious sauce) we'll be making these all summer long!
Memorial Day Summer Kickoff Menu
That extra day off for Memorial Day leaves just enough time to share food and drink with family and friends. If you are hosting a gathering this weekend (or just attending one), get inspired by the summer menu recipes we've gathered. Summer fruits and veggies are featured as well as fresh takes on summer classics like hot dogs and chicken drumsticks. We've even included a couple of cocktails to keep everyone refreshed. Be sure to stock your pantry for summer entertaining essentials!
A chilled Lavender Infused Berry Salad makes a great starter or a dessert
Pork sliders are great for feeding a crowd and can be cooked ahead of time and kept warm in a crock pot.
A lighter option for serving chicken...and you won't believe how good the dipping sauce is!
The Picnic at Hanging Rock Cocktail is with rose hip grenadine and hibiscus vodka.
Chances are your grill is already going to be fired up... why not throw on a quick salad?
Take your hot dogs to the next level with hot sauce and sauteed onions.
A fresh take on a summer favorite that makes for a lovely graphic presentation
Sweet Tea Cocktails made with Owl's Brew are mild enough to drink with a meal.
Recipe: Stacked Watermelon Pesto Bites
Cool, sweet watermelon pairs beautifully with salty cheese and pesto in the super simple recipe that celebrates summer. Layer watermelon, cheese and pesto in tall stacks for a salad presentation or make individual "bites" for grazing. If you're making the individual bites and want to forego the fork, we found that leaving the rind on makes them easier to handle! We used asiago cheese, but you could try pairing any of our Elki spreads with various types of melon and cheese for endless culinary combinations.
Stacked Watermelon Pesto Bites
- 1 small seedless watermelon, chilled
- 1 small block of asiago cheese
- 1 jar of Elki Artichoke Lemon Pesto
- Basil leaves for garnish
- Start with a chilled seedless watermelon. (We found that serving the watermelon chilled and the pesto at room temp, was a nice balance)
- Slice watermelon into cubes (for stacking) or wedges (for bites).
- Layer with thin slices of asiago cheese.
- Top with the pesto.
- Garnish with a basil leaf or continue layering to your desired height for a salad stack.
Stocking Your Summer Pantry
With Memorial Day approaching, it's a great time to stock up on summer pantry items. Dust off the grill and upgrade your barbecue experience with our sauces and rubs. Garnish your burgers in style with our condiment selections. And wash it all down with a delicious cocktail made from any of our small batch mixers!
1. Rufus Teague Honey Sweet BBQ Sauce sweetened with brown sugar, honey and molasses 2. McClure's Garlic & Dill Pickles have strong, sour taste is complimented by notes of garlic & dill 3. NW Elixer's Hott Sauces will become the secret ingredient of your grilling repertoire 4. Lillie's Q Hot Pepper Vinegar Sauce is a southern style vinegar sauce made with red Thai chillies 5. Take your favorite summer foods on the go with a Willow Picnic Basket for Two 6. Sir Kensington's Classic Gourmet Scooping Ketchup will elevate any burger or dog! 7. Arrowhead Farms cocktail mixers make it easy to enjoy a quality beverage with limited effort.
Recipe: Grilled Summer Caesar Salad
The mix of temperature throughout the salad and the crispiness of the lettuce with the combination of the charred pieces makes grilled salads one of my favorite summer dishes. Last night, right before the sun set and the rain came in, I made a very simple grilled salad. It was the perfect side dish to the salmon I grilled. You can make the salad with different ingredients and pair it with any meat or fish. Make sure to try this dressing - its a garlic lovers dream!
Grilled Salad with Garlic Parmesan Dressing
Garlic Parmesan Dressing
- ¼ cup + 2 tablespoons Olive Oil
- 4 cloves of garlic
- ¼ cup mayonnaise
- 1 to 2 teaspoons of Bourbon Barrel Worcestershire Sauce
- ½ cup of grated parmesan cheese
- ¼ cup lemon juice or 1 large lemon
In a food processor or blender, start the blades and then add the cloves of garlic one at a time. After chopped, slowing add the olive oil. Let blend for 30 to 40 seconds. The olive oil will look white. Using a mesh strainer, strain the olive oil mixture, capturing most of the garlic (leave any garlic that is stuck to the sides of the food processor). Put garlic infused olive oil to the side. Add mayo, worcestershire sauce, parmesan cheese and lemon juice to the food processor and blend. After combined, slowly add the garlic infused olive oil to the rest of the mixture. Keep in an airtight container for up to two weeks.
Grilled Salad
- Romaine Hearts sliced in half
- Tomatoes
- Shallots
- Salt & pepper to taste
Preheat grill on medium.
Pour a bit of olive oil in your hands, rub over all your salad ingredients, and sprinkle with salt and pepper. Place each item on the grill and close lid. Watch the lettuce closely, they take about 2-3 minutes on each side. Tomatoes and onions should take 5 minutes on each side.
Plate all of the ingredients, dress, sprinkle a little parmesan cheese and enjoy!
