Memorial Day BBQ: Just What the Doctor Ordered
Remember that time we had a fabulous Memorial Day Quarantine Barbecue? In spite of the naysayers, I know that someday we will say that sentence and be totally impressed with ourselves. It’s a challenge, to be sure, but not impossible. Let’s create a fun, festive event for our typical beginning of the season barbecue during what is surely a most atypical time.
First, since we have all spent enough time at home, hopefully we’re way ahead of the game in preparing our space this year. Our outdoor spaces have surely been crucially important to our sanity during this trying time, and perhaps all the extra attention has stirred the creative juices. I spent more time on my herb and veggie garden, sometimes while wearing a winter jacket, but the result is pleasant nonetheless.
To make things more festive, we’ll bring out the red, white and blue. I love my bandanas for this, and if you’re not using them as facemasks, we’ll make cute wraps for the utensils. Speaking of facemasks, put yours on and get to the local garden store for some red and white impatiens. Add a few mini flags and place in a small planter for an easy and pretty centerpiece you’ll use all summer long. Break out the games next. Cornhole, horseshoes and bocci ball have all been tucked away for the winter; if you haven’t dug them out yet, now’s the time. My games will be played in the pool. Thankfully, after an early-season re-plastering this year, it’s ready to go. To be honest, my pool right now is more of a giant hot tub (Who said it is impossible to swim in an outdoor pool in April?). With the cool temps, the lack of beach access and three active preschoolers to entertain, I decided an extra investment (yikes to the big gas bill and sorry to the environment) in warming up the water early was essential this year. You know, desperate times call for desperate measures, so we’ll embrace the giant hot tub until Mother Nature complies.
Now with the space ready, let’s discuss the menu. If there were ever a time for comfort food, it’s now, and our barbecue will include quintessential barbecue foods, beginning with one of my favorites, Connie’s BBQ Ribs. The secret to these perfect ribs is twofold: rub and technique. A complex spice rub enhances the distinct flavor of the meat, while proper technique ensures ribs that are juicy and tender –they tug cleanly off the bone but don't fall off it. Spare ribs are a good choice of cut for ribs as they offer the most meat. You’ll need a half-slab per adult. Babyback is another good choice, but you’ll need more of them, about one slab per adult, to satisfy your crowd. The recipe is easy but requires some planning since the ribs need to season in the fridge overnight and then pre-bake before grilling, but it’s worth the trouble because the result is tender, delicious ribs.
The main side dish will be an All-American Mac ’n’ Cheese. Traditional cheesy macaroni topped with crunchy panko bread crumbs is just the comfort the doctor ordered for some well-deserved stress relief. No barbecue is complete without corn, so add some fresh corn on the cob with herbed butter (I’ll use some lemon thyme but use whichever herb is plentiful). To this, let’s just add what I call “summer in a bowl.” A watermelon salad with feta and mint is easy and perfect for a cookout because there is no lettuce to get soggy. You’ll need some mint from that new herb garden for the kick to this dish that is as pretty as it is delicious. Add blueberries on top for the red, white and blue effect, and leave some plain watermelon with blueberries for those little ones whose palates have not yet developed.
Now for dessert – naturally, it will be ice cream. If I can’t get into the ice cream shop this Memorial Day, I can create it at home. Ice cream sundaes with all the toppings are a necessity. I’ll offer the traditional one scoop of chocolate, one of vanilla with lots of chocolate syrup, whipped cream and optional nuts and sprinkles. Want a cone instead? Try a sundae in a waffle cone – delicious!
Finally, chances are good the adults would really welcome a signature drink right now. This “Quarantini” will do the trick: a delicious lemon lavender martini made with fresh lemon juice, limoncello, vodka, orange liqueur, and homemade lavender simple syrup. The simple syrup really is simple – better order the lavender ASAP. The recipe calls for orange liqueur, but if you can’t get that a splash of orange juice will work, just increase the vodka a bit (or more).
See, we can do it and do it well. We all need a little fun to lift the spirits, I look forward to hearing the happy little voices amid ample splashing to make the effort (and gas bill) worthwhile. God bless all those we remember this Memorial Day and all those we are missing today. Keep them in your hearts always and work on finding the blessings no matter how hard we need to look for them. Cheers, friends, to a brand-new version of summer full of endless possibilities.
Connie’s Perfect Barbecued Ribs
Ingredients:
Ribs
Minced garlic
Olive oil
Garlic and herb seasoning rub
Barbecue Sauce
Directions:
Preheat oven to 250 degrees.
Coat rack of ribs with minced garlic and a little olive oil.
Cook on baking sheet in preheated oven for 2½ hours.
Take out of oven and rub ribs with a garlic and herb seasoning rub.
Wrap in aluminum foil and refrigerate overnight.
Turn grill on low, cook ribs slowly for about an hour (Connie cooks them on the foil pans with holes).
Add your favorite barbecue sauce by spreading on for the last 10 minutes.
Lemon Lavender Martini
Ingredients:
2 ounces limoncello
1 oz vodka
½-ounce fresh lemon juice
½-ounce orange liqueur
½-ounce lavender simple syrup (or more to taste)
Directions:
Fill a cocktail shaker with ice and add all ingredients to the shaker. Shake until well combined and pour into a martini glass. Garnish with lemon wedge or lemon rind curl.
Lavender Simple Syrup (for Lemon Lavender Martini)
Ingredients:
¾-cup water
¾-cup sugar
¼-cup whole lavender spice
Directions:
Mix water, sugar and lavender in a saucepan on medium-high heat until boiling. Boil until sugar has completely dissolved, about four minutes. Strain out lavender and allow simple syrup to cool. That’s it!
Herbed Butter
Soften butter until almost melted. Cream in your choice of finely chopped herbs. Good choices: thyme, lemon thyme, parsley, rosemary.
Mac ’n’ Cheese
Sauce
4 cups (1 quart) whole milk
8 tablespoons (1 stick) unsalted butter
½-cup all-purpose flour
1 tablespoon kosher salt, plus more to taste
Other ingredients:
Kosher salt
1 pound elbow macaroni
8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
3 ounces grated Pecorino Romano cheese (about 1 cup)
2/3-cup panko
To make the sauce:
Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the heat and set aside.
To assemble:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente), then drain and rinse with cold water; set aside. (If you plan to top the mac ’n’ cheese with panko and bake it, heat the oven to 400°F and arrange a rack in the middle.)
Place the saucepan of sauce over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.
Watermelon-Feta Salad with Honey-Lime Vinaigrette
Ingredients:
Juice from 2 limes
½-teaspoon salt
½-cup honey
½-cup olive oil
Bite-sized watermelon pieces
Crumbled Feta cheese
¾-cup fresh mint chopped finely
Blueberries for garnish
Directions:
Combine watermelon, feta cheese and mint in a large bowl.
Make the honey lime vinaigrette in a mason jar by combining fresh lime juice, olive oil, honey, and salt. Shake well until well-mixed.
Top with more feta, blueberries and garnish with more mint.
