SAN DIEGO — Here are some Memorial Day dishes to elevate your holiday celebration.
Sweet & spicy espresso rub
- 1/4 cup Ancho chili powder
- 1/4 cup Finely ground espresso
- 3 tbsp Brown sugar
- 2 tbsp Paprika
- 1 tbsp Dry mustard
- 1 tbsp Kosher salt
- 1 tbsp Ground Black pepper
- 1 tbsp Ground coriander
- 1 tbsp Dried oregano
- 1 tsp Ground ginger
Combine all the ingredients and store in a cool dry place. Can be used on any meat, chicken, or fish.
Chipotle sauce
- ½ cup Mayonnaise
- ½ cup Crema or Sour Cream
- ½ - 1 tsp Adobo sauce, canned chipotle peppers
- 1 Lime juiced
- 1 tbsp cilantro or Italian parsley, fine chop
- pinch of Kosher Salt.
Combine all ingredients, adjust adobo sauce for heat, and refrigerate for up to 1 week. Incredibly good on french fries.
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Pickled red onions
- Red onion, 1 large or 2 small
- 2 cups White vinegar
- 2 cups Water
- ½ cup Sugar
- 2 tbsp Kosher salt
- 4 Garlic Cloves, smashed
- 1 tsp Peppercorns
Slice onions as thin as possible, use a mandoline slicer if you have one. Using 2 glass jars arrange the onions in both, in a large pot combine the rest of the ingredients and bring to a boil, ladle the mixture over the onions making sure that they get equal amounts of garlic and peppercorns. Let cool, place lid on top and refrigerate. They will last up to 4 weeks.
Here are some other items you'll need:
- Head Red cabbage
- Spinach wraps
- Rice vinegar
- Green onions
- Cilantro
- Sweet peppers
- Avocado
- Canola oil
- Salt & Pepper
French potato salad
- 3 lbs. Baby Potatoes, sliced in half
- ½ cup Green onions, coarse chop
- ½ cup Italian parsley, coarse chop
In a large pot filled with water, potatoes and 2 tablespoons of salt bring to a boil, then reduce to a simmer for 10 - 12 minutes until potatoes are tender. Be sure not to overcook the Potatoes, drain and rinse with water, while still hot toss with vinaigrette, Green onions, and parsley, finish with chopped Egg on top. You can serve while still warm or refrigerate and serve later.
Vinaigrette
- 2/3 cup Olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp Green onions, minced use the white tips
- 1 tbsp water
- 1 tsp Garlic, minced
- ½ tsp Kosher salt
- 3 or 4 twists Black pepper
- 1 Hard Boiled egg, chopped
Italian strawberry parfait
- 1 lb. Fresh strawberries, sliced
- ¼ cup Sugar
- ¼ cup Balsamic vinegar
- 3 or 4 twists of Black pepper
- 15 oz. Ricotta cheese
- 1 tbsp Lemon zest
- 3 tbsp Honey
- 4 - 5 Almond biscotti, crumbled
Combine ricotta, lemon zest, and honey, refrigerate for 1 hour. Wash, drain and slice Strawberries, toss with balsamic vinegar, sugar, and pepper, set aside for 10 - 15 minutes.
While everything is doing what it needs to do, crush the almond biscotti into small crumbles. In a 10 - 12 oz. glass layer the strawberries and ricotta cheese into 4 layers, top with the biscotti crumbles and serve.
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