Memorial Day Came Early This Year

Did you notice? Usually Memorial Day, the last Monday in May is also the last weekend in May. Not this year. May 31 is a Sunday. The following Monday is the 1st of June. So we have a typical two day weekend as the last weekend in May rather that a 3-Day weekend at the lake or something else fun to kick off the unofficial start of the Summer Season.

Maybe it’s better this way. Instead of thinking about zipping across the lake full-throttle, we’ll reflect on what today is truly about as a nation. The history of Memorial Day (once known as Decoration Day) is somewhat muddled. We do know that the custom of decorating the graves of those who fought and died in battle dates back to the Civil War. Some say Southern woman decorated the graves of their husbands even before the war had ended. Others say it started with freed slaves to honor those who died so that they could be freed. Still others say it did not matter, Yankee or Confederate, these were Americans who had died. The National Cemetery Administration, a division of the Department of Veterans Affairs, credit’s a woman named Mary Ann Williams with organizing a movement to strew the graves of all Civil War Soldiers with flowers. Today Memorial Day is intended to remember and honor those who put on the uniform to fight for this country and died doing so, from the Civil War to the conflicts of today. I don’t think it truly matters in the greater scheme of things who did it first, or why, but that we remember just how much we owe to those brave souls. In addition, we owe a debt of gratitude to their husbands and wives, parents and children who face life with one less person. Theirs is a loss most of us might never know.

Every year on Armed Forces Day, Memorial Day and Flag Day the small towns throughout this country display the American Flag with a sense of pride and gratitude that brings a tear to my eyes. I am proud to be an American. This country might not be perfect, we’re a work in progress. And that’s just fine by me.

God bless America and those who fought and died to protect all this country stands for. It’s not about the color of your skin or political affiliation. It’s about the American Dream. Success isn’t measured by the size of your bank account but by the size of your heart.

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Okay, enough preaching and teaching. One thing is certain, Memorial Day is also the start to the grilling season. (Unless you live in places like Central California where it’s grilling season all year round). These Game Hens take a few days to prepare, but let me tell you they are so worth the wait. Have a blessed and beautiful life and remember always to give thanks to God above and those who answered the call to keep us all safe.

Grilled Chili Basted Portuguese Hens
4 Garlic Cloves
3 tablespoons Cilantro
1 tablespoon coarse Kosher Salt
1 tablespoon Sweet Paprika
1/4 teaspoon White Pepper
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil or as needed
1/4 cup Hot Chili Sauce
2 Game Hens
6 Flour Tortillas for serving

Peel garlic, slice in half. Finley chop cilantro, set aside.

Toss the salt into a mortar, add garlic. With the pestle crush the garlic into the salt forming a paste. Grind in the paprika, followed by the cilantro, and finally the white pepper. Whisk in the wine vinegar. Drizzle in enough olive oil to create a mushy spreadable past. Stir in the chili sauce of your choice.

With kitchen succors or a sharp cleaver, cut hens from stern to stern down the belly to open them up. Turn hens over, cut along either side of the backbone to remove bone completely. Each hen is now cut in half and can be flattened. Place hens in a large glass casserole dish or non-reactive marinating container.

Coat the hens with the garlic past seasoning; turning several times to coat well. Cover and let birds sit at least 24 or 48 hours.

About 30 minutes before grilling; bring the birds out of the refrigerator. Let sit on the counter to come to room temperature for even grilling.

While the birds rest on the counter set up the grill for indirect grilling. Oil the grate well to prevent hens from sticking. When the grill has reached about 400 degrees, remove birds from the marinade, allowing excess to drip back into the dish.

Place birds skin-side-up on the cool side of the grill, basting with marinade. Grill for about 12 minutes. Turn the birds over, skin-side-down, continue to grill and baste another 12 minutes. Turn one last time and let birds cook another 2 minutes after the last baste. The juices should run clear, with an internal temperature of 165 degrees once cooked.

Remove hens from the grill, transfer to a large serving platter and tent to keep warm. Let rest for about 10 minutes before serving. If desired, birds may be cared further for easy of serving or left alone. Be sure to warm some tortillas and serve with a spicy rice. It’s a match made in heaven.

Spicy Rotel Rice
2 cups White Jasmine Rice
1 can Ro-Tel Tomatoes
4 oz Diced Hatch Chilies
3 cups Chicken Stock
2 tablespoons Taco Seasoning
1-1/2 tablespoons Tomato Paste

Place rice, tomatoes and hatch chilies in a saucepan with a tight-fitting lid. Add chicken stock, stir to blend. Cover; bring to a boil.

Reduce heat to low and simmer for 15 minutes or until most of the liquid as evaporated and the rice is soft. Add taco seasoning and tomato paste, stir to blend. Warm through, about 2 or 3 minutes longer.

Transfer rice to a serving bowl or serve straight from the pot and enjoy.

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Let the faithful exult in glory;
let them sing for joy upon their couches.
Let the high praises of God be in their throats.
This is the glory of all his faithful. Alleluia.