Bison is a naturally flavorful, lean, and tender meat that can be prepared much the same as beef. Overcooking is a no-no, but make sure it reaches a medium doneness.
Sake, Japanese rice wine with complex flavors, combined with zippy raspberry tea creates a totally delicious weekend beverage.
I never buy prepared sauces at the market because I like to experiment making my own. Try making a barbecue sauce with your favorite soda. You’ll be surprised at how great it tastes
I grill all year long, even in 3 feet of snow, but for many Memorial Day weekend is the beginning of grilling season. Try grilling these delicious Grilled Brisket Burgers and feel free to experiment will all sorts of toppings.
Baked Ricotta With Bruschetta makes a delicious appetizer. If you’re going to a Memorial Day party or any other holiday gathering your friends and family will be impress with such a wonderful treat.
Marinade Medley
I never purchase store bought marinade. I always make my own. Here are three easy marinades that will improve any meat dish.
Jerk Marinade
INGREDIENTS
1/4 Cup Unsweetened Pineapple Juice
2 Tablespoons Olive Oil
1 Tablespoon Jamaican Jerk Seasoning
1 Tablespoon Minced Garlic
1/4 Teaspoon Kosher Salt
In a small-size bowl stir together pineapple juice, olive oil, jerk seasoning, garlic and kosher salt. Use for poultry, beef, pork or fish.
Sweet Chili Marinade
INGREDIENTS
1/2 Cup Asian Chili Sauce (Sriracha Sauce)
1/4 Cup Rice Vinegar
1 Tablespoon Chopped Green Onion
1 Teaspoon Ground Ginger
1 Teaspoon Crushed Red Pepper
1/4 Teaspoon Kosher Salt
In a small-size bowl stir together Asian chili sauce, rice vinegar, green onions, ginger, red pepper, and kosher salt. Use for poultry, beef, pork or fish.
Mexican Marinade
INGREDIENTS
1/4 Cup Red Wine Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Minced Garlic
1 1/2 Teaspoons Crushed Dried Oregano
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Kosher Salt
In a small-size bowl stir together red wine vinegar, olive oil, garlic, oregano, chili powder, cumin, and kosher salt. Use for poultry, beef, pork or fish.
© Victoria Hart Glavin
Grilled Lobster Tails
If you want to go all out this weekend then grill lobster tail. It’s easy and delicious. Always grill lobster in its shell to protect the delicate meat from overcooking. Plus, once grilled, the meat is easier to remove.
INGREDIENTS
4 Fresh Lobster Tails (American or Rock Lobster)
3 Tablespoons Olive Oil
1/2 Teaspoon Finely Shredded Lemon Peel (Set Aside)
4 Teaspoons Lemon Juice
3 Minced Garlic Cloves
1 Teaspoon Chili Powder
1/2 Cup Mayonnaise
1 Teaspoon Fresh Snipped Dill
Lemon Wedges
Using kitchen shears, cut lobster tails in half lengthwise through centers of hard top shells, meat, and bottoms of shells. Set aside. In a small-size bowl stir together olive oil, 2 teaspoons lemon juice, garlic, and chili powder. Brush onto exposed lobster meat, reserving extra juice mixture. For a charcoal grill, grill lobster tails, cut sides down, on a rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until meat is opaque, turning once and brushing with remaining juice mixture halfway through grilling. Do NOT overcook. For a gas grill, preheat grill. Reduce heat to medium. Place lobster tails, cut sides down, on rack over heat. Cover and grill for 10 to 12 minutes or until meat is opaque. Meanwhile, for dipping sauce, stir together mayonnaise, dill, lemon peel, and remaining lemon juice. Serve lobster with dipping sauce and lemon wedges. Serves 4
© Victoria Hart Glavin
Grill Safety
It’s that time of year again when Memorial Day weekend seems to have become “opening weekend” for grilling. I personally grill all year long and have been known to grill in both heavy rainstorms and blizzards. I always use a charcoal grill, but if you use a gas grill you’re forgiven. Whatever type of grill you have it’s important be follow basic grilling safety rules. You don’t want a trip to the hospital or an emergency visit by your local fire department. You are cooking with fire after all!
1. Position your grill in a well-ventilated area at least 10 feet away from trees, the house, and ANY combustible materials.
2. NEVER set up a charcoal or gas grill inside a garage, porch, or enclosed area.
3. Keep children and pets a safe distance from the hot grill.
4. Use heat-resistant mitts and tools with long handles.
5. Keep a fire extinguisher handy in case of emergency. DO NOT pour water on a grease fire.
6. Never leave a grill unattended or try to move it while it is in use or still hot.
7. Limit your alcohol consumption while grilling. Once when I was a teenager I came home from the neighborhood pool (where I was a lifeguard) to find my stepfather “asleep” after a few too many beers and the grill was completely up in flames. Not a good thing!
8. Periodically test your gas grill for leaks and clean the venturi tubes regularly according to the manufacturer’s directions.
9. Allow coals to burn completely and ashes to cool for 24 hours before disposing of them.
10.Fat and meat juices that drip onto the heat source can cause flare-ups. If flare-ups occur, move food to another location and close the lid to kill the flames. As a last resort, remove the food and mist the fire with water from a spray bottle.
11.Let the grill cool completely before covering or storing it.
Have fun grilling, enjoy your friends and family this weekend, and by all means grill safely.
© Victoria Hart Glavin
Grilled Sausage & Pepper Salad
Forget the bun and have grilled Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summer weekend eating. Serve with crusty bread.
INGREDIENTS
4 Italian Sausages
1/2 White Onion Cut Into Thick Rings
1 Head Chopped Romaine Lettuce
4 Ounces Crumbled Feta Cheese
3 Whole Fire Roasted Red Peppers (Drained & Chopped)
Preheat your grill (or grill pan) to a medium high heat. Grill the sausages and onions for 15 to 20 minutes. You will want the sausages to be cooked through. Remove from the heat and let cool slightly. When the sausages are cool enough to handle, slice them thickly on the bias and cut the onion into chunks. In a large size serving bowl toss the romaine lettuce, feta cheese and red peppers. Spoon the romaine mixture onto plates and top with the sausages and onions. Serve with your favorite vinaigrette dressing or serve plain. Serves 4
