I'm from the South. I grew up and went to college in Tennessee, and worked for many years in Atlanta. But I never felt like I was home until I moved to New York City. The city fit my disposition and overall world-view nicely, not to mention the comfort that comes from living in a Blue state. So, it takes a lot for me to find a desire to go back below the Mason-Dixon. Still, every Memorial Day weekend I return to kick off the summer. Why? Why do I go back for five days of nonstop comments about the liberal media, the constitutional wrongs of the “war of northern aggression” and the amazing wonders of the NRA?
Believe it or not, I go to Tennessee to camp with my uncle, Tony, and his gun-toting friends from college. Though debated every year, the general consensus is that the tradition began in 1992 shortly after Tony and his friends graduated from college. They chose to go out behind my grandparent’s property to a bluff by a lake. Back then the menu for the entire weekend consisted of the fish they could catch, and cook over an open fire. Occasionally a pizza would find its way back courtesy of the occasional visitor not interested in spending the night outside. But the overall spread was limited.
Summer
Summer
One for the Table's Memorial Day Grilling Extravaganza
Jalapeno Black Bean Dip
Layered Greek Dip
Pineapple-Tomatillo Salsa
Grilled Eggplant with Roasted Red Pepper Tapenade
Grilled Corn with Feta & Lime Vinaigrette
Grilled Asparagus Salad with POM Vinaigrette
Grilled Treviso Radicchio
Grilled Potato “Packages”
Adam Perry Lang’s Grilled Shrimp Cocktail
Bacon-Wrapped Shrimp
Grilled Shrimp and Avocado Salad
Grilled Pizzas with Pesto, Tomatoes, and Mozzarella
Barbara Bush’s Barbecue Chicken
Alan's Grilled Salmon
Barbecue Beer Ribs
Skirt Steak with Chimichurri Sauce
The Bootleg | Cuba Libre | Dark 'n' Stormy | Mai Tai | Margarita | Mojito | Sassy Sangria
Sea Breeze | Tequila Sunrise | Tequila Gimlet | Watermelon Falls
Almond Pear Pie | The Best Brownies Ever | Blackberry Pecan Crisp
Chocolate Chip Cookies | Crunchy Ice Cream Sandwiches | Cherry Rhubarb Pie
Grandma Hazel's Lemon Cake | Pomegranate Granita | Fresh Strawberry Pie
Eggplant. Sweet!
There was a time when the closest I would get to an eggplant was at an Italian restaurant when rounds of it would be coated with a thick layer of breading and fried to crispness, then smothered in rich tomato sauce and lots of cheese. But even at that, I'd still run across some very distasteful eggplant.
Oh, I've come a long way since those days. I've discovered fresh, locally grown eggplant.
I've found there are many varieties of eggplant, from basic globe eggplant to long thin Japanese eggplant to tiny Fairy Tale eggplants. Skin colors vary from white, to deep or light purple to striped or variegted. They can be small, round, long, slender, plump or pear shaped. While some eggplants are more tender, some have thinner skins, and some cook more quickly, none hold their shape very well during cooking and all have mild flavor. They all seem to turn delicious when they are roasted or grilled, baked or sauteed.
Recipe of the Week: Grilled French Dip Brisket Burger with Jim Beam Black® Bourbon Onions
This tasty burger recipe is nothing short of perfection. Gourmet Omaha Steaks Burgers are loaded with caramelized Jim Beam Black® Bourbon Onions that are so good your mouth will water before each savory bite. Top them off with melty brie cheese and a little mayo, then serve with a cup of warmed beef au jus for a blissful recipe that's sure to be a memorable hit at your next get-together!
Recipe courtesy of Omaha Steaks Executive Chef Karl Marsh
INGREDIENTS:
4 Omaha Steaks New Brisket Burgers
4 square ciabatta sandwich buns
1 tablespoon mayonnaise
6 ounces brie cheese, sliced
1 cup Jim Beam Black® Bourbon Onions
2 cup Beef Au Jus*, warmed
Oven Roasted Potato and Green Bean Salad
This is a dish that is perfect for all of the endless “end-of-school-year” pot luck dinners or for BBQs all summer long: Oven Roasted Potato and Green Bean Salad with Skinny Basil “Pesto.”
Real pesto–which is made with basil and garlic but also loads of oil, nuts and cheese–is delicious…but also very calorie dense. (The Barefoot Contessa’s recipe costs you 430 calories for a 1/2 cup serving.)
But by using more herbs, calorie free lemon juice and Dijon mustard, less cheese and oil and skipping the nuts altogether…this skinny “pesto-ish” dressing has just 120 calories but still packs a flavorful punch and a toothsome texture. And by using an equal amount of green beans (40 calories a cup) as potatoes (140 calories a cup), you can have the sensation of a pesto potato salad with less than half of the calories!
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