As defined by Wikipedia, Memorial Day is a US federal holiday wherein the men and women who died while serving in the United States Armed Forces are remembered. The holiday, which is celebrated every year on the final Monday of May, was formerly known as Decoration Day and originated after the American Civil War to commemorate the Union and Confederate soldiers who died in the Civil War. By the 20th century, Memorial Day had been extended to honor all Americans who have died while in the military service. It typically marks the start of the summer vacation season.
With people hostingÂ barbecues all across the country this weekend, we thought we should give you some new grill recipes from different regions in the country that you may want to try. You don’t have to live in the areas where these grilling favorites came from, you just have to enjoy them!
Northeast: Grilled Salmon with Tangy Cucumber Sauce (as found on Yumdom.com contributed by Bill Jamison and Cheryl Alters Jamison)
- 1 cup cubed cucumber
- 1 1/2 cup non-fat sour cream
- 2 tbsp chopped scallion
- 2 tbsp chopped dill weed
- 1 1/2 tsp lemon juice
- 1 tsp prepared horseradish
- 3/4 tsp kosher salt
- 1 3 lb, 3/4 inch thick salmon fillet
- 1/4 tsp black pepper
- vegetable oil cooking spray
- dill weed
Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.
Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn (45 degrees) for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with sauce and dill sprigs, if desired.
Southern: Chicken: Traditional Georgia BBQ Chicken and Mop Sauce (as found on Georgiagrown.com)
- 50 Medium-sized chicken halves salted both sides with Kosher salt
- 16 oz Canola oil
- 16 oz Apple cider vinegar
- 16 oz Lea and Perrins worchestershire sauce
- 16 oz REALemon concentrate
- 16 oz Texas Pete hotsauce, or substitute
- coarse-ground cracked black pepper
Prepare sauce by combining all liquids. Heat to boil then remove.
Place chicken halves cavity-side down on smoker rack. Sprinkle pepper on top. Cook three hours at 250-275 degrees. After one hour begin mopping or spraying sauce liberally at 20 minute intervals. Test by eyeball method of easily twisting leg quarter and/or affirming 165 degree internal temperature. Serve immediately or place in lined cooler, coat with balance of sauce, close cooler and allow additional time (15-30 minutes) for steaming. Enjoy!
Central/Midwest: St. Louis Pork Steaks (as found on Allrecipes.com)
- 5 pork shoulder steaks
- 1 pinch seasoned salt to taste
- 1/8 teaspoon seasoned pepper to taste
- 2 cups apple cider vinegar
- 1 1/2 cups water
Preheat grill to medium-low heat.
Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.
Western: Adobo Buffalo Sirloin (as found on Jackson Hole Buffalo Meat Company)
- Â 1 lime, juiced
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons finely chopped canned chipotle peppers in adobo sauce
- adobo sauce from canned chipotle peppers to taste
- salt and pepper to taste
In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours. Preheat grill for high heat. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
Vegetarians don’t think we’d leave you out of the grilling goodies! We have a Teriyaki Tofu with Lemon recipe (as found on Foodandwine.com contributed by Steven Raichlen) just for you.
- 3/4 cup soy sauce
- 3/4 cup sake or dry sherry
- 3/4 cup mirin
- 2 tablespoons sugar
- 1 1/2 teaspoons finely grated lemon zest
- 1 1/2 teaspoons cornstarch
- 1 1/2 tablespoons fresh lemon juice
- Vegetable oil, for the grill
- Three 15-ounce blocks of extra-firm or firm tofu, drained and halved horizontally to form 6 slabs
- 3 tablespoons Asian sesame oil
- 3 tablespoons chopped scallion greens
- 1 1/2 tablespoons lightly toasted sesame seeds
In a small saucepan, combine the soy sauce, sake, mirin, sugar and lemon zest and bring to a boil. Simmer over low heat until fragrant, about 5 minutes.
In a small bowl, dissolve the cornstarch in the lemon juice. Whisk into the saucepan and bring to a boil, then cook over low heat for 1 minute, stirring. Let the teriyaki sauce cool.
Light a grill. Lightly oil the grate. Pat the tofu dry with paper towels. Place in a shallow baking dish and brush with the sesame oil. Grill the tofu over a medium-hot fire, basting with the teriyaki sauce, until heated through and browned, about 6 minutes. Transfer to a platter. Drizzle with the remaining sauce, sprinkle with the scallions and sesame seeds and serve.
The U.S. Department of Veterans Affairs states on their website that there will be a national moment of remembrance takes place at 3:00 p.m. local time on Memorial Day, Monday, May 26th to commemorate the men and women who died while in the military service.
Get to your closest AmeriGas reseller to refill or exchange your grill cylinder so you can be prepared for this upcoming weekend. However you choose to celebrate this national holiday, whatever you chose to grill, we wish you a Happy Memorial Day.