Memorial Day

Memorial Day Recipes From Food Network

People across the country will uncover their grills this weekend for Memorial Day, but what food will they prepare? According to Food Network data, grilling trends differ depending on what part of the country you’ll be partying in this weekend.

Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso FrescoFor example, East Coasters are the top searchers for Grilled Chicken on FoodNetwork.com, while BBQ Chicken leads the way in the West. There’s a difference? Yes. Although the two dishes share a common tool – the grill – Grilled Chicken is prepared relatively fast and at high temperatures and not prepared in BBQ sauce. Food Network has a couple examples of Grilled Chicken recipes that are hot this year: Grilled Chicken Tostadas; Chicken Satay; Marinated Chicken Breasts.

BBQ Chicken tops West Coast searchers and is really the exact opposite of Grilled Chicken. BBQ is a slow cook that uses smoldering and lower heat to achieve perfection and is lathered in the grill master’s favorite BBQ sauce.

Additionally, Food Network uncovered recipes exclusive to specific regions. Our data shows that Low Country Boil will headline Memorial Day parties in the South this weekend, while the Midwestern will be busting out the Black Bean Salsa.

Uncle Bill's Hamburger PattiesLastly, it’s not Memorial Day without burgers, which are trending country-wide thanks to National Burger Day on May 28th. Food.com data shows there is a homemade burger bun movement sweeping the country while the West Coast searches for decadent burger patties and the East prefers a twist on the classic burger – Hamburger Soup. Here are a few trending burger and homemade bun recipes from Food Network: Homemade Hamburger Buns; Bestest Hamburger Soup; Uncle Bill’s Hamburger Patties.

Now here’s one of my recipes.

The Beach Burger
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 3
Ingredients
  • The Beach Burger
  • 1 pound 85/15 Certified Black Angus ground chuck
  • 1 tablespoon of Old Bay Seasoning
  • 3 standard hamburger buns or Keyser rolls
  • Salt & pepper to taste
  • 1 dozen Gulf oysters
  • 1 cup butter milk
  • 1 egg
  • 2/3 cup cornmeal
  • 1/3 cup masa harina
  • 1 tablespoon Cajun seasoning
  • Cooking oil
  • Beach Rémoulade (2/3 cup tarter sauce, 1/3 cup cocktail sauce, 1 teaspoon Old Bay Seasoning, 1 dash Worcestershire sauce).
Instructions
  1. In a large bowl combine the chuck with the Old Bay and mix thoroughly. Divide into three equal sized balls and form into patties adding salt and pepper to taste. Set aside while your grill comes to temperature. When grill is ready cook burgers as normal.
  2. While the burgers are cooking combine in a paper bag the cornmeal, masa & Cajun seasoning. Set aside. Whisk the egg with the buttermilk in a bowl to make an egg wash adding salt and pepper to taste. Drain the liquid from the oysters and drop them into the egg wash. Bring cooking oil to 375 degrees in a pot or deep fryer. Once you have removed the burgers to rest toast the buns and move oysters from the wash to the dredge (shaking off excess of both) and into the hot oil. Fry for roughly 2 minutes, turning as necessary.
  3. To assemble place a patty on the bottom of a toasted bun, then three oysters, a drizzle of Beach Burger Rémoulade and finally slather a healthy dollop of Beach Burger Rémoulade on the top bun. Serve with favorite burger condiments. The burger in the picture is served with a cheese grits timbale, salt & pepper fries and a lemon wedge garnish.

beach burger

 

Weber Grill’s Guide to Holiday Turkey

When the holidays roll around, it’s time to whip out the big guns: the always-mouthwatering and tempting turkey. And there’s no better way to cook one than grilling it to juicy, flavorful perfection. This exceptional booklet gives you the no-nonsense know-how to make your bird the best on the block. Simple as that.

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July Fourth Recipe: Pesto Pasta Salad

Pesto Pasta SaladThis recipe was one of the favorites from my days at Mars Hill Cafe.  It is almost too simple to make.  In essence it is just pasta tossed in pesto mayo.  You can easily alter to fit your own tastes like adding sun dried tomatoes or perhaps a little Italian olive salad.  Heck, you can even add both; I won’t judge you.  Listed below is the base recipe.  Don’t hesitate to freestyle.  Check this out:

: Pesto Pasta Salad
  • 3/4 cup mayonnaise
  • 1/4 cup fresh pesto
  • 1/4 cup shredded Parmesan cheese
  • 1 pound penne pasta
  1. In a large bowl mix together the mayo, pesto and most of the cheese reserving a pinch or two for garnish.
  2. Cook the pasta to al dente and shock in an ice bath then drain.
  3. Add the pasta to the bowl and toss to coat. Best if refrigerated for at least an hour.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Weber Grills’s Guide To Grilling for Ladies

Move over, guys. The ladies are taking over. This fun and informative grilling guide is tailored for all the gals who want to grill with the best of them, no matter how high their heels. Check it out now for everything from basic grill functionality to fresh and flavorful recipes, tips, and techniques.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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