A Day of Remembrance from the Grill

Memorial Day began as Decoration Day, a day in the spring when communities independently began to pay tribute to the Soldiers who died during the American Civil War. By the late 1860s, the custom of decorating the graves of fallen soldiers in the spring with flowers and ribbons and reciting prayers was commonplace in many cities and towns.

One of the earliest known observance of Decoration Day took place in Charleston, South Carolina. Toward the end of the civil war thousands of Union Soldiers, held as prisoners of war, were housed in hastily constructed camps all around the city. Conditions in these make-shift camps were so bad that in one camp alone 250 men died of disease or exposure and were buried in mass graves. Three weeks after the Confederate surrender, an unusual procession entered the former camp: On May 1, 1865, more than 1,000 recently freed slaves, accompanied by regiments of the U.S. Colored Troops and a handful of white Charlestonians, gathered in the camp to consecrate a new, proper burial site for the Union dead. The group sang hymns, gave readings and distributed flowers around the cemetery.

On May 5, 1868, General John A. Logan, leader of an organization for Northern Civil War veterans, called for a nationwide day of remembrance later that month. May 30 was the chosen date since it wasn’t the anniversary of any particular battle and there would be an abundance of flowers blooming by the end of May. By 1873; New York State had declared Decoration Day a state holiday; changing the name to Memorial Day.

At the end of World War I; Americans needed to include those who died in the service to their country in yet another bloody war. Unlike Veterans Day that honors all those who put on a uniform in serve to America; Memorial Day is reserved for those who died for their country.

In some parts of America; Memorial Day may be as it once was with communities gathered together. In other places; we might not yet be ready to come together just yet as social distancing and bans on community events may take center state. This year; I wish to remember not only the brave men and women of our Military that sacrificed all to keep America safe; but also those first responders and medical personnel who have fallen victim to an invisible enemy in order to keep us safe. Thank you.

Remembrance Menu
Rib Eye Steaks with Tarragon Butter
Yukon Gold Steak Fries
Grilled Corn on the Cob

House Salad with Assorted Dressings

Tequila Cream Summer Berries

---

Grilled Rib Eye Steaks with Tarragon Butter
Tarragon Butter
8 tablespoons Butter, softened
1 tablespoons Shallot
2 tablespoons fresh Tarragon
1/2 teaspoon Lemon Zest
Kosher Salt to taste
White Pepper to taste

Place butter in a small mixing bowl; set aside.

Finely mince shallot and tarragon. Add to the butter. Zest lemon, add to the mix. Season with a pinch of salt and pepper.

Mash butter mixture with a fork. Turn out onto plastic wrap; form into a log. Wrap tightly, refrigerate until ready to use, at least 1 hour for the log to firm.

Rib Eye Steaks
4 boneless Rib Eye Steaks; 1-1/2 inch thick
Kosher Salt to taste
Fresh Black Pepper to taste

Build a nice fire of ashen charcoal. While the grill heats; season the steaks generously with salt and pepper. Rub gently to let the salt work into the meat and begin to break down the proteins.  Let rest on the counter 30 to 45 minutes while the grill warms.

Cook steaks on a hot grill 4 or 5 minutes per side for medium-rare. Cook a little longer for medium. NEVER  cook a steak well-done!!

Just before the steaks are ready to come off the grill, slice a generous round of butter for each steak and place on top.

Tent steaks, let rest for 10 minutes for the butter to ooze into the meat while the juices settle.

---

Grilled Yukon Gold Steak Fries
6 large Yukon Gold Potatoes
1/4 cup Vegetable Oil
Kosher Salt to taste
Black Pepper to taste
Parmesan Cheese, optional garnish

Note: This is one of those very rare exceptions when the Parmesan Cheese needs to be a powder – the stuff in the green can. It’s a dusting of Parmesan that you are after.

Scrub potato skins clean. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter. If desired, dust with Parmesan Cheese just before serving.

---

Grilled Corn on the Cob
4 Ears of Corn, in husks
Butter as desired
Salt to taste

Remove thick outer husks from the corn, leaving several layers of the thinner, pale husks in tact.

Peel back these layers of husks from the corn without removing them from the ears. Remove the silks, rinse ears and recover the corn with the husk. Secure husks with kitchen twine. Place ears of corn in a large pot of cold water. Let soak for at least 30 minutes. (The kernels will absorb some of the water, allowing them to steam in their husks when placed on the grill.)

When ready to grill, remove corn from water and shake off excess. Place the corn on the grill, directly over fire; close the cover and grill. Check and turn periodically. If husks begin to burn, transfer ears and continue to cook using an indirect method. Grill for about 20 to 30 minutes. Corn should be firm but tender when properly grilled.

To serve, cut the kitchen twine. Pull back the husks. Brush warm ears of corn with butter; sprinkle with salt and enjoy.

---

House Salad
1 head Green Leaf Lettuce
1 head Romaine Lettuce
1 Cucumber
1/2 Red Onion
1-1/2 cups Grape Tomatoes
1/2 cup shredded Mild Cheddar Cheese
1 cup Croutons
Assorted Dressings of choice

Rinse lettuce leaves, tear into bite-size pieces. Scatter lettuce in a large salad bowl. Set aside.

Cut cucumber 1/4-inch thick slices on the bais. Scatter over lettuce. Cut onion in half from tip to root. Wrap half of the onion, save for another use. Peel remaining half; cut into thin slices. Break into half-moons and scatter over the salad. Add grape tomatoes, shredded cheese and croutons. Toss salad to mix everything together.

Cover and chill until ready to serve. Offer an assortment of dressings such as Ranch; Italian or Catalina.

---

Tequila Cream Berries
8 Egg Yolks
1/2 cup Sugar
1/2 cup Tequila
1 cup Heavy Cream
3 cups Strawberries
3 cups Blackberries
1 cup Blueberries
1 cup Raspberries

Place the bowl of a stand mixture along with the whisk attachment in the freezer to become very cold.

Separate eggs; save whites for another purpose. Place yolks in a 2-quart heavy saucepan. Whisk in the sugar; then whisk in tequila until well blended.

Place saucepan over medium-low heat, whisking constantly, cook yolk mixture 10 to 15 minutes or until thickens enough to coat the back of a spoon. Do not allow mixture to boil.

Fill a large metal bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, for 30 minutes or until well chilled.

Remove mixing bowl and whisk attachment from the freezer. Beat 1 cup heavy cream at high speed with the standing mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended. Chill Tequila Cream until ready to assemble.

Note: Tequila Cream can be made up to 24 hours ahead of time, covered and kept in the refrigerator.

Hull the strawberries, removing the stems. Slice strawberries in half and place in a colander. Add the blackberries; blueberries and raspberries to the colander. Gently spray with cold water to rinse. Set aside to drain.

Toss berries together in a mixing bowl. Divide the berries into 8 wine glasses or champagne coupes. Drizzle berry mixture with Tequila Cream. Garnish with fresh mint leaves and serve at once.

Note: Berries can be tossed together and chilled until ready to assemble.