Your Memorial Day Menu
If you haven’t yet fired up the grill or cooked over an open fire, now is the time to do it! Memorial Day is here, so that means summer, grilling and so much more time enjoying the outdoors. We combed the internet for some delicious recipes to make try this Memorial Day and we found our favorites. With unexpected flavors and creative combinations of simple ingredients, this completely grilled meal packs a lot of flavor and is so easy to make.
We also have other great summer grilling recipes in our Father’s Day post from last year, so feel free to look at that too for some more delicious and simple grilling recipes.
This concept may seem a bit strange, but grilling up a wedge of cabbage is surprisingly delicious. The crispy leaves tenderize and char as they absorb the delicious flavors of the grill. We weren’t able to procure Corn Nuts for our own recipe test, but I’m sure that addition would be delicious as well. Taken from Bon Appetithere is the recipe:
- 1 garlic clove, smashed
- 4 oz. fresh goat cheese
- 1½ cups plain whole-milk Greek yogurt
- 2 cups mint leaves, divided
- 2 cups parsley leaves with tender stems, divided
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 Tbsp. fresh lemon juice, divided
- Kosher salt
- 1 medium head of purple cabbage (about 2½ lb.)
- 3 Persian cucumbers, thinly sliced
- ½ cup crushed Corn Nuts
- Aleppo-style pepper (for serving)
- Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
- Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
- Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
- Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
Grilled Chicken Drumsticks with Savory Caramel
The perfect alternative to barbeque sauce, this caramel sauce is so delicious and makes the chicken full of flavor and crisp while remaining tender on the inside. This recipe was also taken from Bon Appetit, but we substituted the lemongrass with 2 tablespoons of grated ginger, since we couldn’t find any lemongrass in our local shop. I would love to try this recipe with the lemongrass next time we make this! The preparation is so easy, so we will definitely be grilling this all summer long.
- Vegetable oil (for grill)
- 4 garlic cloves, finely grated
- 1 lemongrass stalk, top third trimmed, tough outer layers removed, finely grated
- ½ cup sugar
- ¼ cup unseasoned rice vinegar
- 2 tsp. crushed red pepper flakes
- 2 tsp. ground cumin
- 1 tsp. freshly ground black pepper
- 3 Tbsp. fish sauce
- 12 large chicken drumsticks (about 3 lb.)
- Kosher salt
- Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper and ½ cup water to a boil in a small saucepan, stirring occasionally, and cook until reduced to ½ cup, about 8 minutes. Let cool and stir in fish sauce. Transfer half of sauce to a small bowl and set aside for serving.
- Season chicken with salt. Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, until skin is browned and crisp and meat is nearly cooked through, 25–30 minutes. Uncover and move chicken to hotter part of grill. Continue to grill, turning often and basting with remaining sauce, until lacquered and lightly charred in places, 6–8 minutes longer. Serve with reserved sauce alongside.