Who doesn’t look forward to an amazing Memorial Day cookout with all of their friends and family in their lusciously-landscaped backyard?! But what if your backyard isn’t so luscious? Here are some fast, easy things you can do to help enhance your Memorial Day experience, your backyard and your culinary prowess!
If you haven’t had time to landscape your backyard the way you want it, consider sprucing it up for your party by covering the deck and yard with potted plants filled with beautiful blooming flowers. As an added touch, you can paint the pots with glow-in-the-dark paint to make them stand out when the sun goes down.
No one will be paying attention to how perfect your backyard is or isn’t as long as you have games for people to play. Buy a set of bocce balls, croquet and badminton and keep everyone entertained and happy. However, beware of mixing too much alcohol with a game of bocce ball… or croquet for that matter!
You may already have the king of grills, but if not, think about adding this little green gem to your backyard. The Big Green Egg is a popular addition to outdoor kitchens. We’re finding that a lot of our clients either have one or want one. It may not be the prettiest appliance, but this kamado-style ceramic charcoal barbecue cooker is considered one of the most versatile cooking devices on the market. You can grill, bake or smoke just about anything with it… and it tastes delicious!
You can enhance just about any protein – beef, chicken or fish with a simple pesto. San Antonio’s own, Chef Chuck Hernandez, also known as the Pesto King and owner of Arugula Catering and the soon to be open O’liva Cafe downtown, was kind enough to share his Chihuahuan-style Pesto recipe with us. It goes great with grilled meats and veggies, either as a marinade or a condiment. Chuck likes to add it to his quail diablos and grilled avocados (pictured here). If you try it this Memorial Day, please send us a pic or post on our Facebook!
Chihuahuan Pesto Recipe
- 2 cups fresh cilantro – rinsed, drain-dried with some stems
- 1 medium fresh jalapeno pepper
- 1 green onion, stalk included
- 4 cloves garlic
- 1/3 cup jack cheese
- 1 teaspoon prepared mole paste
- 1/3 cup toasted pecans
- 1 tablespoon orange, pomegranate or pineapple juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon oregano dried or fresh
- 1/3 cup EVOO
- sea salt & black pepper to taste
Using a food processor, gently pulse ingredients until they are thoroughly combined. Scrape sides down with a rubber spatula. Approximately 1 minute. Serve or refrigerate in an air-tight container, up to 4 days.
If you don’t already have an amazing home and backyard for your Memorial Day cookout, we can help you get ready for next year! Give us a call at 210-494-5400.