Who's ready to get the grill fired up?
Preparing for a big Labor Day celebration at Silverock Cove? Make sure you’ve got the food situation covered.
Whether you’re taking the boat out or relaxing on the porch, these staples will help you enjoy the holiday weekend to the fullest.
Smith Lake Cole Slaw
You’re going to need cole slaw. Try this recipe:
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 1/2 cup Hellman’s mayonaisse
- 2 tablespoons low-fat sour cream
- 2 tablespoons grated onion
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon Coleman’s dry mustard
- 2 teaspoons celery salt
- Salt and freshly ground pepper
Take your cabbage and carrots and place in a large bowl. Whisk remaining ingredients in a medium sized mixing bowl. Pour into large bowl and mix well. Add salt and pepper to taste. –Adapted from the Food Network/Bobby Flay’s Creamy Cole Slaw
Ryan’s Creek Steak Sandwich
Looking for a new twist for your grill? Try this take on the steak sandwich:
- 6 crusty rolls (country sourdough) split in half lengthwise
- 1/3 cup Dijon mustard
- 1 1/2 pounds grilled medium-rare ribeye steak,
- Kosher salt and freshly ground black pepper
- 3/4 pound Cambozola cheese, cut into 12 slices
- ROASTED SHALLOTS, roughly chopped, (recipe follows)
- 4 cups loosely packed watercress, washed and dried
- Toast the rolls in a broiler
- Place rolls on a work surface, slather with mustard. Place meat into the rolls, add salt and pepper as needed and top with cheese. Broil for 1 minute, until cheese is lightly browned and melted.
- Remove from broiler and top with shallots and watercress, slather with mustard and serve.
To make roasted shallots:
- Preheat oven to 400 degrees.
- Toss 2 lbs of unpeeled shallots in a large bowl with extra virgin olive oil, black pepper and kosher salt.
- Transfer to aluminum-foil lined baking sheet and arrange in one layer.
- Bake for 40 minutes until skins are charred and the shallots are tender.
- Remove and slice off the tip (opposite the root end). Squeeze the shallot from the skin and season with salt and pepper.
Adapted from Food Network’s West 52nd St. Steak Sandwich
Greek Orzo and Grilled Shrimp Salad
Looking for something a little lighter? Try this take on a Greek Orzo salad
- 3/4 pound orzo, cooked al dente
- 1 large cucumber, seeded, quartered lengthwise, and sliced
- 3 green onions, thinly sliced
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh dill, plus extra for garnish
- 1/4 cup white wine vinegar
- 3 tablespoons Dijon mustard
- 1/2 cup olive oil, plus additional for brushing shrimp
- Salt and freshly ground pepper
- 3/4 pound feta cheese, crumbled
- 1/2 cup chopped Kalamata black olives
- 16 medium shrimp, peeled and de-veined
Before you start, make sure your orzo is done and completely drained, letting sit in the colander for a few minutes. Once completely drained–combine orzo, cucumber, green onions, black olives and tomatoes in a large bowl.
Place your dill, vinegar and mustard in a blender–blend until smooth. With the motor running, slowly add olive oil until mixture is smooth. Pour mix over your bowl of orzo. Season with salt and pepper.
Heat grill to high. Brush shrimp with oil, salt and pepper. Cook 2 minutes per side. Place orzo mix into 4 bowls, top with 4 shrimp each.
Adapted from Food Network/Bobby Flay’s Greek Orzo and Grilled Shrimp Salad.
Why cook? Go buy a bunch of half-moon chocolate chip cookies from Full Moon BBQ. Perfect for a laid back Labor Day weekend.
Enjoy the long weekend–we’ll see you at Silverock!