Come Party With Me: Memorial Day Barbecue — Menu

After months of cold weather, nothing sounds more comforting than a long, warm afternoon filled with delicious, classic barbecue dishes. Instead of serving guests an overly fancy menu at your Memorial Day barbecue, keep things casual with a spread that highlights old favorites.

Start things off with super spicy chipotle deviled eggs. Sticky, sweet barbecued chicken is the perfect crowd pleaser. Bacon, lettuce, and tomato salad with a buttermilk dressing will have your guests begging for the recipe. Herbed potato salad with a dijon vinaigrette rounds out the simple yet scrumptious menu. For these recipes, please


Chipotle Deviled Eggs

Chipotle Deviled Eggs


12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles
24 fresh cilantro leaves


  1. Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes.
  2. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
  3. Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter.
  4. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired.
  5. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

Serves 24.

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Barbecue Chicken Wings

Barbecue Chicken Wings


Barbecue Sauce
2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
Juice of 1 lemon
2 tablespoons
Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons unsulfured molasses
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4 cup (packed) darkbrown sugar
2 teaspoons finely minced garlic
2 teaspoons smoked paprika
Salt and freshly ground black pepper, to taste
30 chicken wings (tips removed), rinsed and patted dry
4 scallions, thinly sliced on the diagonal, for garnish


  1. Prepare the barbecue sauce ahead of time: combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.
  2. Preheat the oven to 350ºF.
  3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
  4. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them).
  5. Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.

Makes 60 pieces of chicken.

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BLT Salad with Buttermilk Dressing

BLT Salad with Buttermilk Dressing


8 slices bacon (8 ounces total)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce hearts, chopped
1 pint cherry tomatoes, halved


  1. Preheat oven to 375 degrees.
  2. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
  3. Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
  4. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper.
  5. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

Serves 4.

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Herb Potato Salad

Herb Potato Salad


3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley


  1. Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
  2. Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  3. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
  4. Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Seves 6.

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