Memorial Day Recipes
May 24, 2011 by Post Team
Memorial Day Recipes, It’s time to scrub off the grill and dust from the beach chairs. Memorial Day is here. It started as a day to honor those lost in the Civil War, and flourished in a day for Americans to visit and clean the graves of their loved ones before having a picnic in the courtyard of the church. These days, Memorial Day is synonymous with the arrival of summer, and what better way to celebrate than with a barbecue for the entire day (or weekend). Here is a list of relatively simple dishes with accompanying sausages and veggie burgers will no doubt be hitting the bars this weekend. Oh, and cake.
1. Tabouli Salad: This recipe comes from the Moosewood Cookbook, and was introduced for the first time when I was a child by the mother of my best friend, Jean Bronson. A fresh summer salad with bulgur wheat base of Syria and Lebanon, Tabouli is quick and easy to beat. Also conveniently knows best when it is cold or at room temperature, so it is a great preparation salad hours before the guests start arriving.
1 cup dries wheat Bulgarian
1 1 / 2 cups boiling water
Fresh lemon juice 1.4
2 cloves garlic, minced
Olive Oil 01.04
1 1 / 2 teaspoon mint
2 medium tomatoes, diced
1 cucumber, chopped
1 green pepper
1 / 2 chopped green onions
1 cup chopped fresh parsley
1 cup Black olives
1 cup crumbled feta cheese
1 / 2 cup chickpeas
Combine bulgur with water and salt, let stand 15 to 20 minutes until the bulgur is chewy. Add lemon juice, garlic, oil and mint. Refrigerate two to three hours. Just before serving, add remaining ingredients.
2. Sesame Peanut Noodle Salad: Another salad that is delicious served cold, you can improvise, add peas, carrots, peppers, cucumbers, chicken or tofu.
1-pound linguine, udon or soba
2 cloves garlic, minced
Inch piece fresh ginger, grated.
1 / 2 cup peanut butter
1-teaspoon spicy mustard
1 / 2 cup sesame oil
1 / 4 cup olive oil
1 / 4 cup rice wine vinegar
1 1 / 2 tablespoon brown sugar
1 / 4 cup soy sauce
1 / 3 cup warm water
1 / 4 cup toasted sesame seeds
2 scallions, sliced
A few splashes Hot Chili oil or red pepper flakes
Directions: Puree or blend all wet ingredients and combine with cooked noodles, scallions, sesame seeds and vegetables of your choice. Serve immediately hot or cold for hours.
3. Watermelon salad: Perhaps one of the freshest tasting salads that can make this summer salad combines flavors watermelon watermelon unlikely sweet salty feta cheese and fresh mint. It is also very nice that you can improvise by adding fresh watercress or arugula greens.
A five-pound watermelon
1 sweet yellow onion
1 / 4 cup red wine vinegar or white
1 / 2 cup olive oil
Salt and pepper
4 ounces feta cheese, crumbled
6 mint sprigs
5 basil leaves (optional)
Cube watermelon and cut the onion into rings. In another bowl, whisk the vinegar, salt, pepper, olive oil and chopped mint and basil. Pour the dressing over the melon. Fold in feta and onion. Refrigerate until ready to serve, and garnish with basil leaves or mint.
4. Deviled Eggs: deviled eggs are a classic picnic and are easy to mount another dish to bring to any meeting barbecue. There are tons of products derived from this simple dish, including the addition of different mustards, pickles and condiments. But really, it depends on the delights of eggs. Grass organic fresh eggs chickens surpassed any other type of egg you can buy, in taste and texture. Consider picking up a dozen eggs Fogline farm in Live Oak Market on Sunday morning for the freshest eggs filled the city.
6 hard cooked eggs peeled and cut lengthwise.
1 / 4 cup mayonnaise
1 / 2 teaspoon dry ground mustard
2 tablespoons Dijon mustard or stone ground
1 / 2 teaspoon white vinegar
Salt and pepper
Paprika for garnish
Boil eggs and long sector. Pop out the yolks and mash in a bowl. Add mayonnaise, mustard, vinegar, salt and pepper. Fill the empty egg containers yoke mixture and sprinkle with a little paprika or pepper. Cover and refrigerate up to one day.
5. Strawberry Rhubarb Pie: If you have a little more time on their hands, why not try something sweet? This recipe is courtesy of Sarah in March and does not include the piecrust, despite piecrust recipes are easy to find. Or if you’re in a hurry, just pick up a frozen crust to save time. You do not have to tell anyone, and most likely will not ask because the pie filling is what this is all about.
A summer essential, rhubarb is tart and sweet, and strawberries are in season for a couple of weeks, so it is guaranteed to be delicious. Serve with vanilla ice cream or alone.
2 teaspoons vegetable oil
1 1 / 2 pounds of rhubarb, peeled and cut into-inch pieces five to six cups
3 tablespoons arrowroot
Pinch of salt
1 1 / 2 pounds of strawberries, hulled and quartered
1 / 2 teaspoon vanilla extract
2 teaspoons grated orange peel
Heat oil in large skillet until smoking over medium-high heat adds the rhubarb and 1 / 4 cup sugar. Cook, stirring frequently, until rhubarb has shed most of their liquid, but is still firm (about five minutes). Transfer to a plate and refrigerate until cool.
Adjust oven rack to lowest position and place a cookie sheet on rack lips. Preheat oven to 500 degrees. In a small bowl, mix the remaining sugar, salt and arrowroot and mix with vanilla, rhubarb, strawberries and orange zest.
Sprinkle over sugar mixture and combine. Place mixture in piecrust and powerful package. Cover with bark or bark whole network, or open oven, placing pan on hot baking sheet. This will ensure a crispy crust and bottom take off juice spread.
Reduce oven temperature to 425 and bake for 25 minutes. Reduce heat back to 375 and bake for 30 to 35 minutes. The piecrust should be golden brown and the juices should be bubbling. Cool to room temperature for several hours.
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