Labor Day Grilling Recipes

Monday, August 25, 2014

This time next week, we'll be celebrating the workers by doing just the opposite - not working! Even though food is my job, all of my down time still involves food, because it's just so darn delicious. Last year Garnish & Gather did a Labor Day meal that I have been waiting all year to cook again and I thought I'd share with you so we can all cook locally together! So garnish these delicious dinners and gather around the table for some good times and good eats this Labor Day!

Don't forget to bust out that stack of G&G Table Topics you have to strike up some good conversation!

Grilled Caesar Salad

Ingredients:

• 1 head romaine lettuce, cut in half lengthwise
• 3 1/2 Tbsp oil
• salt & pepper to taste
• 1 clove garlic, minced
• 1/2 Tbsp Dijon mustard
• 1 Tbsp mayo
• 1/2 Tbsp vinegar
• 1/2 lemon, juiced

Directions:

1. Combine dressing garlic, dijon mustard, mayo, vinegar, lemon juice, 2 Tbsp olive oil, salt & pepper in a blender & blend until smooth
2. Drizzle olive oil on cut side of romaine & season with salt & pepper
3. Place romain, cut-side down, on the grill & cook 3 min per sid

To serve: Place romaine on plate, cut side up. Drizzle with dressing.

Don't forget to prepare your grill for greatness with these 5 easy tips!

Mojo Marinated Ribeye

Ingredients:

• 2 cloves garlic
• 1/2 cup onion
• 1/2 cup orange juice
• 2 limes, juiced
• 1/4 tsp cumin
• 1/2 tsp oregano
• 2 Tbsp cilantro, chopped
• 1/2 tsp hot sauce (optional)
• 2 Tbsp olive oil
• 3/4 lb ribeye steak
• salt & pepper to taste

Directions:

1. In a blender, combine garlic, onion, orange juice, lime juice, cumin, oregano, cilantro, 2 Tbsp olive oil, salt & pepper & blend until paste forms then pour 2/3 of the sauce in a large re-sealable bag (reserve extra sauce)
2. Add steak to bag and marinate for 10 minutes
3. Shake off excess Mojo sauce & discard marinade
4. Place steak on hot side of grill & sear 3 min per side
5. Move steak to cool side of grill, cover & cook to desired temperature
6. Let steak rest for 10 min then carve against the grain into slices

To Serve: Place slices of steak onto plate and garnish with remaining Mojo sauce.

Warm Rice with Grilled Corn, Peppers, Onions & Lemon Tahini Dressing

Ingredients:

• 3 ears corn
• 1 bell pepper, seeded & cut in half lengthwise
• 1 poblano pepper, seeded & cut in half lengthwise
• 2 onions, sliced in half
• 1/2 cup basatir rice
• 1 Tbsp tahni
• 1/2 Tbsp honey
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1/2 lemon, juiced
• 2-3 Tbsp olive oil
• 2 Tbsp parsley, chopped

Directions:

1. Rub veggies with olive oil & season with salt & pepper
2. Grill onion halves, corn & peppers for 10-15 min turning half way through
3. Boil 3/4 cup salted water then add rice
4. Cover rice, lower heat to low and cook 10 min
5. Remove veggies from grill to cool
6. Cut kernals off cob
7. Dice onion
8. Combine tahini, honey, cumin, paprika, cayenne, lemon juice and 2 Tbsp olive oil 

To Serve: Stir veggies into rice, drizzle with dressing & garnish with parlsey 

Grilled Figs with Frozen Mascarpone

Ingredients:

• 6 figs, cut in half (also great with pears!)
• 1/2 pint mascarpone cheese
• 1/4 cup honey

Directions:

1. In a mixing bowl, combine 2/3 of the honey with the mascarpone
2. Transfer mixture to a freezer-safe continer and place in freezer for 30 min to 1 hour
3. Just before removing frozen mascarpone from freezer, lightly oil figs & grill, cut-side down, for 3 min

To Serve: Arrange figs in serving bowls & place a scoop of frozen mascarpone on top. Drizle with remaining honey