Although in San Antonio, we’re never short of reasons to celebrate, Memorial Day is the perfect time to don your chef’s hat and impress your friends with a menu of yummy dishes, but ones that aren’t too complicated either. What’s the point if you don’t get to relax a little too?! This is our ideal Memorial Day cookout:
COCKTAIL – Fizzy Ginger Lemonade
Kick-off the party with a refreshing drink. We found a fun recipe for a Fizzy Ginger Lemonade that you can also make a little boozy for adults by adding your spirit of choice.
2-inch knob ginger, peeled and cut into small chunks
1 cup fresh juice from 10 to 12 lemons
1/2 cup sugar
1 cup cold water
2 cups (1 pint) club soda
1 quart ice
Combine ginger, lemon juice, sugar, salt, and water in a blender. Blend on high speed for 1 minute. Strain through a fine mesh strainer into a pitcher. Add club soda and ice and stir to combine. Serve immediately in ice-filled glasses.
APPETIZER – Spicy Deviled Eggs
These may not taste like Grandma’s, but you’ll love them just the same!
12 hard-cooked large eggs
1/2 cup mayonnaise
3 chipotle peppers in adobo sauce, finely chopped
1 tablespoon capers, drained
1 tablespoon stone-ground mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
Minced fresh cilantro
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, chipotle peppers, capers, mustard, salt and white pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with cilantro.
MAIN COURSE – Barbecued Short Ribs with Cucumber & Orange Salad
Nothing screams Memorial Day like cooked meats, but why not try something different. Leave those chicken thighs and sausages in the freezer. Your family will thank you!
1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon garlic powder
3/4 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon ground red pepper
2 1/2 pounds bone-in short ribs
1 navel orange, thickly sliced
4 Persian cucumbers, shaved paper thin (about 2 cups)
1/4 cup thinly shaved shallots (about 2 shallots)
2 tablespoons lemon juice
2 tablespoons white vinegar
1 tablespoon coarsely chopped fresh flat-leaf parsley
3/8 teaspoon kosher salt
1 habanero chile, seeded and thinly sliced
1 garlic clove, grated on a rasp or Microplane grater
1 tablespoon uncooked long-grain white rice
1. Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.
2. Heat grill to medium heat.
3. After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.
4. Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.
5. Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.
6. Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.
Now that you have the menu, why not let us help you create the perfect house for all of your future holiday parties?! Call us at 210-494-5400 to set up a consultation. If you wish to be added to our private email list to receive our newsletter, please sign up here.