Memorial Day is More than just Backyard Barbecues

Like just about everyone in America, I look forward to Memorial Day – a three-day weekend with plenty of family, backyard barbecues or picnics and trips to the beaches, parks and forests that abound. Like most of us, I avoid the media bombardment of Blow Out Sales.

I think it’s important, while unofficially kicking off the summer season of family gatherings and grilled foods, to remember the roots of this National Holiday. Today Memorial Day represents a day of remembrance for all of those brave souls who sacrificed their lives in their service to protect and defend the United States of America. Did you know that Memorial Day was originally called Decoration Day? It was a day set aside to honor those killed in the American Civil War. All across the land, in different ways designed to honor fallen soldiers from opposing sides of the conflict, communities came together to lay flowers, flags and ribbons on the graves of their fathers; brothers; sons and husbands. The Civil War was the deadliest struggle in American history, and the wounds to the spirit of a country so bitterly divided ran deep. Some of those wounds remain with us today.

The Civil War, which ended in the spring of 1865, claimed more lives than any other conflict in U.S. history. So bloody was the war that it required the establishment of the country’s first national cemeteries. Since World War I, on Memorial Day our nation has come together to honor all men and women who have lost their lives in conflict, from the American Revolution to the present day battles.

MEMORIAL DAY MENU

*** Meaty Fixings ***
Chicken: Spiced Grilled Chicken With Cilantro Lime Butter *
Pork: Slow Cooker Memphis-Style Baby Back Ribs *
The Usual Suspects: Grilled Hamburgers & Hot Dogs (Your favorites)

*** Flavorful Sides ***
Bacon Ranch Potato Salad *
Herb Grilled Corn on the Cob *
Ranch Beans (from a can)

*** Sweet Endings ***
Patriotic Fruit Salad *
Red, White and Blue Angel Berry Cake *
Patriotic Cupcake (local Bakery)

* Recipes Follow

As we gather with friends and family, let us take a moment to join together as a Nation to remember the sacrifices of others, to bow our heads and to truly give thanks.

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*** Meaty Fixings ***

Spiced Grilled Chicken with Cilantro Lime Butter
Spiced Chicken
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking cocoa
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
6 bone-in chicken breast halves (8 ounces each )

In a small bowl, combine all the dry ingredients. Drizzle in the olive oil and balsamic vinegar and stir to combine. Brush over chicken. Let chicken rest while a fire is built in the barbecue for indirect cooking. Once the coals are ready, grill chicken.

Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165 degrees.

Cilantro Lime Butter
1/3 cup butter, melted
1/4 cup minced fresh cilantro
2 tablespoons finely chopped red onion
1 tablespoon lime juice
1 serrano pepper, finely chopped
1/8 teaspoon pepper

While the chicken breasts are grilling, make the Cilantro Lime Butter. In a small bowl, mix all the ingredients together. Taste and adjust seasoning as needed. Drizzle the butter over the chicken just before serving.

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Slow Cooker Memphis-Style Baby Back Ribs
1/2 cup white vinegar
1/2 cup water
2 racks pork baby back ribs (about 5 pounds)
3 tablespoons smoked paprika
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons coarsely ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon celery salt
3/4 teaspoon cayenne pepper

Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-quart slow cooker.

Mix together remaining ingredients, reserving half. Sprinkle ribs with remaining seasoning blend. Cut ribs into serving-size pieces; transfer to slow cooker.

Cook, covered, on low until tender, 5-6 hours. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices.

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Bacon Ranch Potato Salad
2 pounds potatoes, cut into bite-sized pieces
1 (16 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
1¼ cups cooked bacon, crumbled
1½ cups shredded Cheddar cheese
2 bunches green onions, thinly sliced

Bring a large pot of water to boil over high heat add the potatoes and reduce the heat to medium high and boil for 12-15 minutes or until fork tender. Drain and rinse under cold water.

In a small bowl whisk together the sour cream and ranch packet until blended. In a large bowl, add potatoes, bacon, cheddar cheese and green onions. Stir in the sour cream ranch mixture until blended and coated well. Refrigerate for 2 hours before serving.

Note: Potato Salad can be made a day in advance and held in the refrigerator until ready to serve. The longer the salad sits, the more intense the flavors.

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*** Flavorful Sides ***

Herbed Grilled Corn on the Cob
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt

Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk.

In a small bowl, mix remaining ingredients; spread over corn. Re-wrap corn in husks; secure with kitchen string.

Grill corn; covered, over medium heat 25-30 minutes or until tender, turning often.

To Serve: Cut string and peel back husks. Serve with sweet butter.

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*** Sweet Endings ***

Patriotic Fruit Salad
16 oz of Strawberries, washed and cut in half
1 pint of blue berries, rinsed
3 bananas sliced in thick chunks
1/8 cup of honey
1 fresh lime

Wash and drain all of the fruit. Slice strawberries and bananas. Combine fruit in an attractive serving bowl. Add blueberries. Set aside

Microwave the for 10 seconds before juicing. This will cause the limes to render more juice.

In a small bowl whisk together the honey and freshly squeezed lime juice.

Drizzle the honey lime glaze over the sliced fruit. Gently stir with a spoon to combine fruit with the glaze.

Refrigerate to chill until ready to serve.

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Red, White and Blue Angel Berry Cake
1 prepared angel food cake (round)
1-1/2 cups fresh or frozen raspberries, thawed and drained
1-1/2 cups fresh or frozen blueberries
8 cups whipped topping
Additional berries, optional

With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes.

Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top.

Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

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Wishing everyone a wonderful Memorial Day filled with deep thanks to those who made the ultimate sacrifice so that we can eat, drink and be merry on this their special day.