Memorial Day is a day dedicated to remembering the men and women who died while serving in the U.S. Armed Forces. Parades are often held in towns, large and small, featuring servicemen, veterans, marching bands and more.
Memorial Day also marks the unofficial kick-off of summer, so having friends and family over for a backyard barbecue has also become standard. If you’re looking to impress your guests with some new recipes, try one of these summertime favorites:
- 1½ to 2 pounds flank steak, trimmed
- 1 tsp. chopped garlic
- ½ tsp. salt
- ½ tsp. black pepper, coarsely ground
- Preheat grill to 350 to 400 degrees.
- Rub flank steak with garlic and season with the salt and pepper.
- Place flank steak on grill and cook four minutes; turn counter clockwise to set grill marks and cook another four minutes. Turn and cook another six minutes.
- Turn grill off and allow meat to sit on the grill five minutes, to set the juices.
- Remove the meat from the grill and slice diagonally in 1/8-inch slices. Arrange on a platter and serve with Pili Pili sauce.
Pili Pili Sauce
- 6 chili peppers, ¼-inch diced
- 1 clove garlic, finely chopped
- ½ cup diced onion
- 6 oz. tomato paste
- 3 Tbsp. red wine vinegar
- 1 tsp. sugar
- ¼ tsp. salt
- Combine all ingredients and mix until vegetables are coated with the tomato paste and vinegar.
- Cover with plastic wrap and allow to stand for an hour for the flavors to develop.
- 2 ¼ pounds lamb leg meat, trimmed and cubed
- 5 oz. red pepper, cut into 1-inch pieces
- 5 oz. green pepper, cut into 1-inch pieces
- 5 oz. yellow pepper, cut into 1-inch pieces
- 5 oz. onion, cut into 1-inch pieces
- Combine the marinade ingredients in a shallow dish.
- Place 11/3 oz. of the lamb cubes and 1 oz. of the vegetables onto an 8-inch skewer. Repeat with the remaining lamb and vegetables to make 20 kebabs.
- Place the kebabs in marinade and refrigerate for at least 30 minutes.
- For each serving, grill two kebabs until the vegetables are tender and the lamb is cooked to the desired doneness, (about 2 minutes on each side for medium rare).
- 1 T plus 1 tsp. whole-grain Dijon mustard, divided
- 1 T olive oil
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- 4 six-ounce skinless, boneless chicken breast halves
- cooking spray
- 3 T light or fat-free mayonnaise
- 1 T water
- Prepare grill.
- Combine 1 tsp. mustard, oil, rosemary and thyme in small bowl. Mix well and brush on chicken. Coat grill with cooking spray to prevent sticking. Place chicken on grill. Grill for six minutes on each side or until internal temperature reaches 165 degrees.
- Combine 1 T mustard, mayonnaise and water in small bowl and serve alongside grilled chicken.
Don’t forget to stay hydrated and cool down with a refreshing beverage:
- 1 slice fresh ginger
- 2-4 T pomegranate juice
- 8 ounces freshly brewed green tea