Memorial Day BBQ: Top 5 taste-tastic recipes!
On a long weekend like this, with the sun a-shining, surrounded by family and friends, and a cooler full of brewskis, it is only right to fire up the grill. Here at Hot Dish, we wanted to share five of our favorite recipes that are a little off the beaten path.
Clams with white wine and herbs We use this as a "kitchen sink" recipe and throw in whatever we have--mussels, bacon, leeks, baby artichokes, and shallots are especially nice.
What you need: 2 lbs. fresh clams 3/4 cup diced tomatoes 5 cloves of crushed garlic 1 tbsp. butter or olive oil 1 1/2 cups of white wine squeeze of fresh lemon fresh herb such as basil, thyme, or parsley
What you do: Heat grill. In a cast-iron Dutch oven, saute the garlic in the butter or olive oil until soft. Add wine, clams, and lemon. Wine should cover clams just halfway--add more or less as needed, since clam sizes vary. Put the uncovered dutch oven on the grill, cover the BBQ and let cook until the clams open. Add fresh herb and serve with French bread.
Corn with cheese and lime
This recipe, a traditional Mexican street food, puts a nice spin on classic corn on the cob. What you need: 4 ears of unpeeled corn 2 tbsp. mayonnaise (use low-fat if you prefer) 1 tbsp. fresh lime juice 1/4 tsp. chili powder 1/2 cup Cotija, feta, or Pecorino Romano cheese, finely grated Fresh basil or cilantro, finely chopped if desired
What you do: Start grill. Soak unpeeled corn in cold water for 10-15 minutes, then dry. Grill corn until husks are lightly charred--about 10 minutes. Let cool, then remove husks. Mix mayonnaise, lime juice, and chili powder in a bowl, then brush on corn. Sprinkle corn with cheese and herbs and serve.
Grilled oysters Such a simple recipe. If your oysters are fresh and fat, you don't need much else for flavor
What you need: Fresh oysters in the shell
garlic butter, melted
parsley, if desired
What you do: Wash and shuck fresh oysters (be sure to use a good oyster knife; ask your fish guy or girl for a lesson if you are not sure how to shuck) and leave on the half shell. Brush with garlic butter--the more garlic the better--and a small squeeze of fresh lemon. Oysters can be placed directly on the grill or in a cast iron skillet. Let oysters grill until just cooked--about 5 minutes. Garnish with fresh chopped parsley if desired.
Beer in the butt chicken An old favorite, though many people have not tried this recipe yet. Do it! The chicken is unbelievably moist and delish.
What you need: 1 whole roasting chicken
dry rub: 1 tbsp. brown sugar plus salt, pepper, cayenne, oregano, mustard...or your own variation of spices
1 can of beer
3 cloves crushed garlic
1/2 small chopped onion
1 tsp. apple cider vinegar
What you do: Make a simple dry rub out of your spices. Start with brown sugar and season to taste. Put dry rub on cleaned chicken. Start your grill, open your can of beer and drink half of it! Use a can opener and remove beer can top. Put onion, garlic, and cider vinegar in the beer. Put this can in the middle of your BBQ. Place the chicken on the can--keeping it standing may require a little tweaking, or added props. The can should be almost all the way in the chicken. Cooking time will vary depending on the size of the chicken--a small chicken might cook as quickly as 45 minutes to 1 hour, a large chicken could take 2 hours. Opinions vary on internal temperature indicating doneness-- between 160 and 180 degrees--so I cook my chicken until the juices run clear when cut at the drumstick.
Grilled fruit A super-easy way to end the meal. Serve your grilled fruit with ice cream or sorbet, or with a squeeze of lime, salt, and chili powder for something more interesting. Especially good with pineapple or mango.
What you need: Your choice: pineapple, pears, mango, papaya, bananas, peaches, or _______ canola oil
What you do: Brush fruit very lightly with canola oil and place on grill. Keep an eye on your fruit because it will cook very quickly. Cook just until the fruit is hot and has some nice grill marks.
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