Monday, May 30, 2011

Memorial Day and Backyard Recipes


It doesn't take a hero to order men into battle.
It takes a hero to be one of these men who goes into battle.
by Norman Schwarzkopf US. Army officer
who commanded Operation Desert Storm

In the US Memorial Day is observed on the last Monday in May. It is a day set aside to honor all those who gave up their lives for their country in wars. It originally became a holiday after the Civil War to honor Union and Confederate soldiers who had died in battle but after World War I it was extended to honor all US. soldiers who had died in any war. Korea and Newfoundland also observe Memorial Day. Other countries have set aside different date to remember and honor their veterans of war.
Take time today to thank a veteran for their service to their country .
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Pork Kebabs
Thread,Season and Grill
  • 2 pork tenderloins cut in 3 inch cubes about 2 lbs.
  • 1 large red onion cut in thick half moon rings
  • Thread meat cubes and onions on double skewers for more stability on grill
  • Season with salt and pepper
Sauce:
  • 3/4 cup diced onions
  • 3/4 cup ketchup
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar (recipe called for 1/2 cup-I cut back)
  • 1/2 cup bourbon
  • 1/3 brown sugar
  • 1/4 cup molasses
  • 2 TB. Worcestershire sauce
Directions:
  • Saute onion in butter over medium heat till soft about 3 minutes
  • Stir in ketchup, orange juice,vinegar, bourbon,brown sugar, molasses, Worcestershire, salt and pepper
  • Bring to a boil, reduce to a simmer and cook 10 minutes
  • Cool slightly and puree in a blender
  • Set half of the mixture aside
  • Baste meat periodically to get the flavors of sweet, sticky sauce when grilling
  • Use rest of sauce when serving meat
Grilled Brie Croutons
makes 4
Ingredients:
  • 4 slices of French bread cut 1-2 inch thick
  • Olive oil
  • salt to taste
  • 4 oz.Brie
Directions:
  • Preheat grill to medium-high
  • Brush both sides of bread with oil, salt and pepper
  • Grill one side of bread till toasted
  • Flip toasted bread over divide cheese slices among bread and grill about 4 minutes till cheese is melted
Tomato Potato Salad
Ingredients:
  • 2 1/2 lb. red potatoes peeled, sliced into 1/2 thick rounds
  • 1/4 cup white wine vinegar
  • 1-1/2 TB. Dijon mustard
  • 3 TB. mayonnaise
  • 1 -2 TB.honey
  • 1 TB. olive oil
  • 2 TB. parsley flakes
  • 1/4 cup minced fresh chives
  • 2 tsp. minced fresh thyme
  • 1 container cherry tomatoes halved
Directions:
  • Boil potatoes in salted water until tender about 10 minutes and then drain
  • Whisk vinegar, mustard, mayonnaise, honey, oil, thyme. parsley salt and pepper
  • Add potatoes, tomatoes, and chives
  • Toss to coat
  • Can serve at room temperature or refrigerate
Berry Sorbet
Ingredients and Directions
  • Mix strawberries, blueberries, melon cubes, blackberries in a large bowl
  • Sprinkle over the mixture 2-3 TB. Grand Marnier and mix well
  • Cover with plastic wrap and refrigerate several hours
  • To serve place in individual glass sherbet dish 1 scoop of Raspberry sherbet or sorbet
  • Place 1 cup of berry mixture to the side of the sherbet or around it








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