From the perfect margarita to the best potato salad, here are 5 essential Memorial Day recipes
For many, Memorial Day weekend marks both the start of summer and the start of cooked food season, and after a year of being locked up, it seems like it should be a year to really plan. outdoor entertainment. We can start by improving the basics, whether it’s making a better summer cocktail or finding ways to make basic foods – whether it’s potato salad or grilled chicken – tastier. with less effort.
Here are five great summer recipes to get you started:
Make a perfectly balanced margarita
There are a few cocktails that I think mark the start of summer: a good daiquiri, a gin and tonic with an extra lime, and a tangy and sweet margarita. In her column, “The Oracle For,” Salon’s Erin Keane encourages readers to put aside what they may have encountered in nature: the hangover-inducing sugar bomb of cheap pitchers for the table, Bulk Supermarket Buy-in-Mix Sick Green Plastic Pitcher.
“Fresh lime juice, orange liqueur, good tequila and ice are all you need,” Keane wrote. “The key is to balance these ingredients into a relationship that works for you.”
She recommends a 4-3-2 margarita formula, made with four parts tequila, three parts orange liqueur, and two parts fresh lime juice. It is easy to increase or decrease depending on the number of people drinking. Oh, and Keane’s recommendation to replace the Tajín Clásico seasoning with the typical salt around the rim of the glass? Genius.
Remove this secret ingredient to make a better potato salad
According to Joseph Neese of Salon, the key to a better potato salad is sour cream, which reduces the heaviness of the mayonnaise. “Sour cream will make your taste buds think of a beautiful baked potato,” he wrote.
The rest of the recipe is very simple, requiring several tablespoons of mustard, a cup of diced hard-boiled eggs, diced bread, and buttered pickles and green onions.
Make a Better Crunchier Summer Salad with Tips from Molly Baz
Last month, Mary Elizabeth Williams of the Salon interviewed Molly Baz about her mouth-watering “Cook This Book: Techniques That Teach and Recipes to Repeat,” which includes a recipe for a “crunchy, creamy, salty, salty and sweet including roast chicken, cabbage, cotija and Corn Nuts. ”
“The idea behind it,” Baz told Williams, “was that cabbage is a vegetable that you can keep in your refrigerator for a month. Roast chicken or leftover chicken is something that’s always in my fridge or easy to find. I thought of a quick dinner salad that doesn’t require a lot of prep that you can always have on hand and then built from there. And the kernels come in, and it’s basically just an alternate crouton. “
Grab coffee and beer for a tastier grilled wing
A few winters ago I wrote a recipe for Coffee Porter-Brined Wings, which doubles the flavor of coffee by using porter coffee in the marinade and ground espresso in the rub. While I initially developed the recipe so that the wings could be roasted in the oven, they work really well on the grill.
Once the wings have been brined and rubbed, simply oil your grill grates with vegetable oil and heat the grill over medium heat. Place the wings directly on the grill and cook until the skin is crisp and the meat is cooked through, turning occasionally, about 15 to 20 minutes.
For dessert, grill the peaches before smothering them with whipped cream
Use your grill for more than meat and veg this holiday weekend, and toss the peaches over the coals (or the propane flame) for a simple, satisfying dessert.
As I wrote last May, “peaches are the ideal fruit to throw on the fire because after a few minutes their natural sugar begins to caramelize into a sweet and fruity syrup and their flesh becomes tender enough to be sliced with a spoon. “.
Once they’re soft and have grill marks, cover the peaches with a generous amount of whipped cream and top them with a few fresh mint leaves.