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
- 12 large eggs
- 1/3 cup plus 2 tablespoons mayonnaise
- 2 to 3 teaspoons finely chopped canned chipotle chiles
- 24 fresh cilantro leaves
- 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.
- Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
- Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter.
- 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.
- 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.
- Appetizers, Finger Foods
- North American
- 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
- 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.
- Preheat the oven to 350ºF.
- Using a sharp knife, separate the chicken wings at the joint. Set aside.
- 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).
- 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.
- Poultry, Main Dishes
- North American
- 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
- Preheat oven to 375 degrees.
- 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.
- 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.
- Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper.
- Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.
- Side Dishes, Salads
- North American
- 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
- 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.
- 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.
- 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.)
- 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.
- Side Dishes, Potato
- North American