Memorial Day Recipes

Sweet Corn & Snap Peas

May 22, 2019 by Tamara Giebel Leave a Comment

We all need one quick side dish. Simple, fresh corn and snap peas are gently sauteed for the perfect summer side dish that’s ready in about 5 minutes. That means you have more time outside at the grill!

Not many dishes made in just 5 minutes are this simply elegant. Fresh corn cut off the cob is gently sauteed together with minced garlic and sweet snap peas. I like to top with very thinly sliced fresh sage from the garden. It just adds an earthy flavor to the garden fresh side dish.

During the summer months, this is my go-to dish. Borrowed from my mother and slightly adapted (I like more garlic and pepper). My mother is THE BEST cook around. She always made home cooked meals for our family and they always had: meat, vegetable and starch (o.k. sometimes there were two starches). There were no frozen dinners. We ate out on special occasions, but mostly she cooked everything we ate. Of course my dad was always bringing home fresh salmon, crab, clams and shrimp, which made eating at home fun.

Sweet Corn & Snap Peas

Simple, fresh corn and peas lightly sauteed are the perfect summer side dish

Course Side Dish

Cuisine Vegetarian

Keyword Easy Side Dish, Memorial Day Recipes, Summer Side Dish

Prep Time 5 minutes

Cook Time 5 minutes

Ingredients

4 oz fresh sugar peas cut diagonally in half
2 ears corn cut off the cob
1 clove garlic minced
1 tbsp olive oil
salt and pepper to taste
1 tsp fresh sage thinly sliced (optional)

Instructions

Heat olive oil in a medium saute pan over medium heat. Add garlic and stir. Add corn and cook for about 2 minutes. Add peas and cook another 2 minutes. Remove from heat and season with salt and pepper. Top with thinly sliced fresh sage, if using.

Poblano Burger

May 17, 2019 by Tamara Giebel Leave a Comment

Ahhh, the sexy Poblano Burger. The perfect addition to your Memorial Day BBQ. Inspired by flavors of the Southwest, this burger is topped in a luscious green chile queso layered with thick cut smokey bacon, fire roasted poblano peppers and pickled red onions.

This right here, has to be one of my all time favorite burger combinations. The green chile queso is seriously addicting to the point that I find myself dipping chip after endless chip into it as I wait for the burgers to be ready.

The combination of the mild poblano pepper with the creamy queso and smokey bacon paired with bright, acidic pickled red onions sends flavor vibes all through your mouth.

You guys are going to love this burger! Check back for more grilling recipes to make your Memorial Day party a hit.

Poblano Burger

Course Main Course

Cuisine Burgers, Sandwiches, Pizza

Keyword Burger, Memorial Day Recipes

Prep Time 15 minutes

Cook Time 10 minutes

Servings 4

Ingredients

1 lb ground sirloin formed into 4 patties
4 pretzel or brioche hamburger buns gently toasted
4 slices thick cut bacon cooked
4 poblano peppers fire roasted, skin and seeds removed

Green Chile Queso

1/4 cup butter half a stick
1/4 cup flour
1 cup whole milk
2 cup sharp white cheddar such as Tillamook
1 4 oz can of fire roasted green chiles

Pickled Red Onions

1 small red onion very thinly sliced
1 cup apple cider vinegar
2 tbsp sugar
1 tsp salt
1/4 tsp pepper

Instructions

Pickled Red Onions

Make these before you do anything else because they need to sit for 30 minutes.
Place very thinly sliced red onions in a bowl. Stir together remaining ingredients and pour over onions. Let sit for at least 30 minutes.

Green Chile Queso

Melt butter in a small sauce pan over medium heat. Stir flour into melted butter and cook, stirring continuously, for about 2 minutes. Add milk and continue to stir as the mixture starts to thicken. Reduce heat to low and add cheese. Stir to combine. Add fire roasted green chile peppers. Keep warm on very low heat until ready to use.

Burgers

Prepare grill. If using charcoal, wait until coals turn grey before cooking.
Season burger patties with salt and pepper. Drizzle with vegetable oil.
Grill until desired doneness (145 degrees to 160 degrees)

Prepare Burgers

Smear the bottom bun with a spoonful of queso. Top with burger patty, then poblano, bacon and more queso. Cover with pickled red onions and top bun.

Notes

How to roast a poblano: Place whole poblano on sheet pan and under broiler until charred on all sides. Remove from broiler to a covered bowl and let sit for 5 minutes. This allows the skin to “steam” off the flesh of the poblano. Remove from bowl and peel skin off, remove stem and seeds from inside of the poblano.

Cooking bacon: Place strips of bacon on two paper towels, cover with another two paper towels. Place in microwave for 2 1/2 minutes.

Sweet & Sticky Baby Back Ribs with Peach Salsa

May 15, 2019 by Tamara Giebel Leave a Comment

Are you ready for the official grilling season kickoff? Memorial Day is a little over a week away and we have the B E S T recipes to fire up that grill! From mouth watering ribs to juicy burgers and fresh sides.

These mouth watering ribs get cooked low and slow then slathered in my favorite barbecue sauce and finished off on the grill…but that’s not it! They’re topped with fresh, juicy peach salsa that can double as a dip.

Here’s a few tips for the best ribs ever.

Always remove the membrane on the back of the rack of ribs. If you buy your ribs at Costco, the membrane is usually already removed. Just do a quick check and see. Turn your rack of ribs over to the ‘non-meat’ side and look for a very thin white layer covering the length of the rack of ribs. Starting at the end of the rack, slide a dinner knife over the bone and under the membrane to get it started. Then pull to remove. It’s slippery, so you may need to use a paper towel for this step.
Always cover your rack of ribs while cooking. Essentially you are “steaming” the ribs in their own fat and juices. You want to keep all that moisture contained so your ribs won’t dry out.
Don’t try and speed up the cooking process. Low and slow is the best cooking method and perfection takes time. This method allows the fat and connective tissue to break down and literally melt, softening up the meat into tender, fall apart yumminess.

Sweet & Sticky Baby Back Ribs with Peach Salsa

Sweet & sticky, fall off the bone baby back ribs topped with fresh peach salsa.

Course Main Course

Cuisine Pork

Keyword Fourth of July Recipes, Memorial Day Recipes, Party Food

Prep Time 10 minutes

Cook Time 3 hours

Ingredients

Ribs:

2 racks baby back ribs membrane removed
6 oz. Dijon mustard
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne
½ cup light brown sugar
1 tsp salt
1 tsp pepper
1 18 oz bottle Stubb's Sweet & Sticky Barbecue Sauce

Peach Salsa:

2 large Costco size peaches, peeled and diced
1 tbsp cilantro chopped
¼ red onion minced
½ serrano pepper minced
½ lime squeezed
salt and pepper to taste

Instructions

Preheat oven to 450 degrees.
Rub mustard all sides of both racks of ribs.
In a small bowl combine smoked paprika, garlic powder, onion powder, cayenne, light brown sugar and salt and pepper.
Rub mixture over all sides of racks of ribs.
Place racks of ribs on large sheet pan and cover with foil.
Place ribs in the pre-heated oven. Reduce heat to 225 degrees.
Bake for about 3 hours or until fork tender.
While racks of ribs are cooking prepare peach salsa by combining all the ingredients together in a small bowl. Set aside until racks of ribs are ready.
Remove foil and coat racks of ribs with Stubb's Sweet & Sticky Barbeque Sauce.
Place under broiler or on grill for about 5 minutes until starting to bubble and caramelize.
Remove from oven and top with peach salsa.