Posted By Vicki McClure Davidson on May 27, 2011
FOOD. GLORIOUS MEMORIAL DAY FOOD.
This post is dedicated to the memory of all the courageous men and women in our military who have made the ultimate, selfless sacrifice while serving and defending our nation and fighting for the liberty of other nations.
We will never forget. Thank you — God bless our troops!
Memorial Day weekend is upon us — these beautiful photos and recipes are for festive, outdoorsy food to be shared with friends and family, enjoying the warmer weather, enjoying that winter is over. Whether for a backyard BBQ or pool party, on the lake or beach or at a woodland picnic, these diverse dishes, desserts, and drinks have a common thread: they are for outdoor eating and fun.
They sing out SUMMER.
When available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one thrift-minded recipe will always be included.
The recipe for this awesome grilled garlic-potato salad is provided by Kraft.
Grilled Garlic-Potato Salad Recipe
* 1-1/2 lb. small red potatoes (about 12), cut in half
* 1/3 cup water
* 4 large cloves garlic, unpeeled
* 1/2 cup KRAFT Zesty Italian Dressing, divided
* 3/4 cup KRAFT Real Mayo Mayonnaise
* 2 tsp. yellow mustard
* 2 stalks celery, chopped
HEAT grill to medium-high heat.
PLACE potatoes and water in 2-qt. microwaveable casserole; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on cloves; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.
DRAIN potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from grill; cool.
REMOVE garlic pulp from skins. (See Tip.) Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.
These shrimp kebabs would be a huge hit at any gathering. Photographer/cook Made in PHL has the recipe for the shrimp kebabs and the grilled corn (including “Quickie Compound Butter”) posted at the food and travel website Made in PHL — tagline: “The food, places and people that make Philly delicious.”
Photographer/cook Girl Interrupted Eating provides an easy recipe for these succulent BBQ razor clams — and recipes for smokey sardines and figs with ham and goat cheese, as well as many others — here on her fab food blog.
Photographer/cook milky way also provided the recipe for these Savory Zucchini Muffins here at All Recipes.
Savory Zucchini Muffins Recipe
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 2 cloves garlic, chopped
* 1/4 cup chopped sun-dried tomatoes
* 1 1/2 cups shredded zucchini, squeezed dry
* 1/4 cup chopped roasted red pepper
* 1-3/4 cups all-purpose flour
* 1/4 cup cornmeal
* 1/2 cup whole wheat flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon freshly cracked black pepper
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 cup butter, softened
* 2 tablespoons white sugar
* 2 eggs
* 1/2 cup light sour cream
* 1/2 cup milk
* 3/4 teaspoon hot pepper sauce (such as Tabasco®)
* 1 tablespoon olive oil
* 1/3 cup shredded Parmesan cheese (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
Photographer Alexa Clark wrote this about the bean pots:
Yes – Bean pots. They are filled with beans to be baked, topped with parchment paper, lidded and buried in hot sand for hours.
While on a trip to Laos, photographer kate_stuart took this photo of a picnic lunch. She described the picnic’s contents:
Laos: Delicious picnic lunch in a Khmu village during trek.
Omelet, salt-and-peppery pork, cabbage, jeow mak len tomato “salsa”, fresh cucumbers, Chinese kale, sticky rice, dry salt-chili-garlic dip. Tiger Trails guides brought a packed lunch from Delilah’s restaurant in Nong Khiaw — best meal of our whole trip.
The recipe photographer tikihead provided for this refreshing Hibiscus Margarita Summer Drink is also posted at 101cookbooks.com
I was at Rainbow Grocery, and I saw a big jar full of deep magenta dried hibiscus flowers – the flowers are very tart, and very sweet at the same time, and according to the spice/herb woman I wouldn’t need much. The plan was to make a simple syrup infused with these hibiscus flowers, and then use that syrup to make the margaritas.
* 1 cup dried hibiscus flowers
* 1 cup sugar
* 4 cups water
* 1 cup+ tequila
Then I let it simmer for 10 or 15 minutes. Strained through cheesecloth, and put the hibiscus water in the fridge to cool.
To serve I added the tequila (to taste). I then mixed and poured over ice. You want to be able to taste the hibiscus, and you don’t want it too sweet. You may want to add a bit of water if it is too sweet or strong.
This easy Southern macaroni salad is a creation of food writer Virginia Willis. Photographer/cook Evening Edge has this recipe and many others posted at the Evening Edge website.
* 1 (16-ounce) box elbow macaroni
* 3 stalks celery, very finely chopped
* 3 carrots, peeled and shredded
* 1 Vidalia onion, very finely chopped
* 1/2 cup mayonnaise, or to taste, preferably Duke’s
* Coarse salt and freshly ground black pepper
* 1 cup mild cheddar cheese, shredded, for serving
Bring a large pot of water to a rolling boil. Season with salt and add macaroni. Cook macaroni until tender, about 10 minutes or according to package instructions. Drain well, then transfer to a large bowl to cool.
Once the macaroni is cooled, add the celery, carrots, onion and mayonnaise. Season with salt and pepper. Cover with plastic wrap, and chill in the refrigerator until cold, at least 2 hours. Add cheese just before serving.
The recipe for this strawberry cobbler (and a ton of other mouth-watering desserts) is posted at the blog How to Eat A Cupcake. Photographer/cook Cassie also wrote this about the dessert:
Incredible summertime dessert! The only changes I’d make would be to at least 1.5x the biscuit topping. Recipe from Wooden Spoon Dessert Book by Marilyn M. Moore.
The recipes at The Bitten Word never disappoint. The recipes for the chicken and simple barbecue sauce come with amazing tips on how to properly grill the chicken. Here’s the lead-in paragraph — check out The Bitten Word for the rest:
When barbecuing chicken over the years, we’ve always done it the same way: create a barbecue sauce, marinate the chicken in said sauce, grill, and baste. It was a simple approach with varied but good results.
Turns out we’ve been doing it wrong.
Photographer/cook bouche wrote this about the BBQ pulled pork:
After smoking this pork shoulder on my charcoal grill for 6 hours, and a 1/2 hour rest. This is how it looked before the “pulling”.
A veggie-packed, last-minute dinner that photographer/cook splintar made for friends, here is the recipe for this seafood orzo salad — it is also posted, with many other fab recipes at the blog SMH Houston:
…Having been inspired by a recipe I had just seen on TV that day, I had the perfect light meal to serve. I didn’t have the recipe on hand, so I just went with what I could remember and tweaked it a bit.
Here is the recipe by Giada de Laurentis:
Seafood Orzo Salad
* 4 cups chicken broth
* 1/2 pound orzo pasta (about 1 cup)
* 1/2 pound calamari, whole bodies and tentacles
* 1/2 pound shrimp, peeled and deveined
* 2 zucchini, sliced lengthwise, about 1-inch wide
* 1 Japanese eggplant, sliced lengthwise, about 1-inch wide
* 2 Roma tomatoes, halved lengthwise
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 3 ounces arugula (about 3 cups)
* 3/4 cups chopped fresh basil leaves
* 1/4 cup chopped fresh flat-leaf parsley
* 2 lemons, juiced
* 2/3 cup extra-virgin olive oil
* 1-1/2 teaspoons kosher salt
* 1-1/2 teaspoons freshly ground black pepper
I didn’t measure any of the ingredients, and I did not include: calamari tentacles, Japanese eggplant (outrageously expensive at Whole Foods), tomatoes, cannellini beans or basil. I did add scallops and red bell pepper, both great additions.
In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the seafood and veggies with olive oil and season with salt and pepper. Grill the calamari, shrimp and scallops, just until cooked through, about 1 to 2 minutes a side. Grill the veggies until tender, about 4 minutes a side.
Add the orzo, arugula, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the veggies into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
Recipe for photographer/cook kanthyon39us’s grilled pork chops is here at Grilling Recipes.
A dozen deviled eggs never tasted so good… try this recipe for spinach deviled eggs at your Memorial Day weekend gathering. Photographer/cook daysies provided this All Recipes recipe:
Spinach Deviled Eggs
* 12 hard-cooked eggs
* 1/4 cup mayonnaise
* 2 tablespoons vinegar
* 2 tablespoons butter or margarine, softened
* 1 tablespoon sugar
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1/2 cup frozen chopped spinach, thawed and squeezed dry
* 4 bacon strips, cooked and crumbled
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.
For info on the summer drink and the vintage drinking straws, check out the website Such Pretty Things.
This easy Lemony Tuna Salad recipe provided by photographer/cook jrcraft is also posted on the Rachael Ray website:
Lemony Tuna Salad
* 1/4 cup mayonnaise
* 4 teaspoons lemon juice
* 2 teaspoons grated lemon peel
* Salt and pepper
* One 6-ounce can solid white tuna, drained
* 1 cup canned white beans, rinsed
* 1/2 English cucumber, cut into 1/2-inch cubes
* 1/4 cup finely chopped red onion
* 1 large head romaine lettuce, shredded
* 1 cup cherry tomatoes, halved
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.
For a change:
Stuff the salad into a pita pocket.
Strawberry shortcake — yum! Photographer/cook eatnvegn wrote this:
A summertime Southern favorite. Get the recipe at Eatnvegan.
Oh, my — I can’t stop staring at this gorgeous dessert photo. For background information and the recipe for Coconut Lime Panna Cotta with Graham Cracker Crust, check out the Made with Pink blog.
Photographer/cook Harald Walker has been featured on Frugal Café Blog Zone before — he always has the most tantalizing, delicious, yet frugal vegan recipes. This one for his macaroni salad is no exception — perfect for a Memorial Day picnic or campout. The recipe is also posted at VegaliciousRecipes:
Macaroni salad is so tasty for lunch, or an evening supper on a hot day.
Vegan Macaroni Salad
* 2 cup cooked macaroni (1 c uncooked)
* 1 cup frozen peas, thawed
* 1/2 cup chopped celery
* 1/2 cup spicy tofu pieces, cut in small cubes
* 1/2 cup soy cheese, cut in small cubes
* 1/2 cup sweet pickle relish
Vegan Salad Dressing:
* 1/2 cup plain soy yogurt
* 2-3 tbs. soy cream
* 1 tbs. grainy mustard
* 1 tbs. vegetable bouillon powder
* 2 teaspoons juice from the pickle relish
* Salt and pepper to taste
Combine the first five ingredients in a large bowl.
Make a dressing from the remaining ingredients.
Pour the dressing over the salad and mix well.
Refrigerate for a least 1 hour.
This keeps well for 2 days, if it hasn’t been all eaten up.
Serving Size: 4
Food photos selected and posted are credited and have Creative Commons-licensed content, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts: