A Not So Typical Holiday BBQ

With the kickoff of summer, we fired up the BBQ and spent most of the day eating and then walking it off.

These little non-alcoholic drinks were a great match for the 93 degree heat.

From brunch to a late afternoon BBQ, these dishes were not your typical Memorial Day chow.

Maybe that’s why it all tasted so good!

Bon Appetit!

Smoked Ribs and Blue Cheese Brioche

Something southern did rub off on me last weekend when I came up with this dish for our Memorial Day brunch.

Yesterday I was disappointed that I smoked my ribs but not today.The combination of flavors with the smoked meat was amazing. I don’t have too many OMG moments but this was one of them.

Combine a Brioche, a slice of Blue Cheese Brie and leftover smoked ribs. Heat until cheese melts in the microwave.

It’s pretty simple and now I know: Smoked meat goes perfectly with brioche and BBQ works with cornbread.

Pair it with an ever so cold mini bottle of good champagne and you’ll have an easy brunch that you can put on your “A” list.

 

Chinese Char Siu Grilled Lamb Chops

We decided to try something different and made BBQ lamb chops with an oriental twist.

Typically used on pork, this Chinese marinade called char siu gives a memorable influence and sweetness to these chops.

These are also wonderful with a little steamed bok choy.

3 tablespoons hoisin suace

3 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon sugar
1 teaspoon Chinese five-spice powder
1/2 teaspoon salt
12 lamb chops or lamb riblets
2 tablespoons honey
1 tablespoon water

Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.

Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 2 1/2 minutes per side for medium-rare. Transfer to platter.

Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.

I love my ice cream maker. It is so easy to whip up a batch of ice cream and you can really taste the difference when you make it fresh.

I bought the ice cream maker with two bowls. I always have one in the freezer if I am suddenly in the mood to indulge.

This Myer’s lemon ice cream was delicious with raspberries and with the Italian cherries I wrote about last week.

This is a quick and easy recipe you can do in less than a half hour.

Lemon Ice Cream

1 Cup Milk

½ Cup Sugar
2 Cups Heavy Whipping Cream
½ Cup Myers Lemon Juice
2 TBSP Lemon Peel

Wisk milk and sugar together until sugar dissolves.

Stir in rest of ingredients. Do not chill in fridge or lemon juice may curdle the milk.

Pour into ice cream maker and mix 25-30 minutes. Freeze 3 hours.

Stir fried shrimp is an impressive appetizer but half the fun of this recipe is peeling the shells and licking the garlicy mess off your fingers.

Maybe we’ll call this a fun recipe instead of an impressive one!

Fried Chinese Shrimp

1 pound large shrimp
1 Tbsp soy sauce
½ Tbsp sherry
½ tsp fresh grated ginger
2 Tbsp peanut oil
2 cloves garlic, chopped
3 green onions, chopped
1 tsp salt
1 Tbsp Sesame oil

Marinate shrimp in their shells for at least ½ hour in the soy sauce, sherry and ginger. Drain. Stir fry in a hot pan with the peanut oil and garlic until color changes. Add green onions. Add sesame oil and a dash of salt. Toss until onions are barely wilted.

Serve hot and let guests remove shells.

Buy fresh tomatoes and avocado at the Farmers market and that’s all you’ll need in this salad.

Topped with a little olive oil, this is a light and healthy compliment to any meal.

Tomato and Avacado Salad

2 pounds assorted tomatoes (any color), sliced or halved if small

1 avocado, halved, pitted, peeled, and sliced
Extra-virgin olive oil
Coarse salt and ground pepper

On a large plate or platter, arrange tomatoes and avocado. Drizzle with olive oil and season with salt and pepper.