Celebrate Labor Day with a summer picnic

With Labor Day weekend approaching, grills will be lit up all around the area.

There’s nothing wrong with making the traditional brats and burgers, but this year liven things up at your holiday cookout — after all, you don’t know how many picnic-perfect days there will be yet this year.

If you generally have a casual meal outside, fancy it up for a change. You don’t have to do much. Just use a nicer tablecloth than usual, some pretty glassware and use cloth napkins instead of paper.

Pick a menu that will include some new twists.

Maybe make your burger with an unusual sauce to bring a new flavor to the table or make some kebabs instead of a steak.

Instead of chips, make a corn salsa, or substitute a nectarine-tomato salad or a fruit salad with all the colors of summer for the traditional potato salad.

You can make a fruity drink — alcoholic or virgin — to complement the usual soda and beer, and make a tasty appetizer with fresh produce from the garden or farmers market.

Grill some fruit for a dessert or try a spin on a camping favorite, s’mores by making a s’mores pie with a chocolate pudding filling, graham cracker crust and marshmallow topping that’s toasted just before serving for that perfect gooey topper.

Remember that you shouldn’t leave food out in the warm weather for long or you risk illness.

Following are some cookout recipes from foodnetwork.com.

 

Stuffed Mini Peppers

16 fresh cherry peppers

1/4 cup extra-virgin olive oil

Kosher salt

8 ounces creamy goat cheese, room temperature

4 scallions, green and white parts, thinly sliced

3 tablespoons pine nuts, toasted

Grated zest and juice of 1/2 large lemon

Lay each pepper sideways on a flat surface and cut off the top so it’s like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use a knife or small spoon to scoop any seeds from inside the pepper.

In a large bowl, toss pepper tops and bottoms with two tablespoons olive oil and one tablespoon salt.

Heat a large saute pan over medium heat. When hot, add pepper tops and bottoms and cook three to five minutes, until browned and slightly wilted. Place peppers on a baking sheet and set aside to cool.

Use a rubber spatula to spread goat cheese over the bottom and up the sides of a medium bowl. Sprinkle one tablespoon salt, scallions and pine nuts over the cheese, then mix to blend. Taste to make sure the flavors are balanced.

Use a small spoon to stuff peppers with cheese mixture, then arrange them on a baking sheet with room between them.

Bake in a 375-degree oven for 8 to 10 minutes, until the filling is hot in the center. Test the center with the tip of a knife to make sure it’s hot.

In a small bowl, whisk together lemon zest, lemon juice and remaining olive oil. Remove peppers from the oven and drizzle with lemon dressing. Top peppers with their tops. Serve immediately.

 

 

 

Triple B Burgers

For sweet bourbon sauce:

1/4 cup cornstarch

1/4 cup confectioners’ sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

1/8 teaspoon black pepper

3/4 cup bourbon

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons pure maple syrup

1/3 cup sesame oil

2-1/2 tablespoons balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon minced garlic

1 teaspoon minced onion

1 1/2 teaspoons Tabasco sauce

1/2 cup packed brown sugar

1/2 cup sugar

For burgers:

2 pounds Angus ground chuck

Salt

Pepper

Garlic salt

12 slices thick-cut smokehouse bacon, cooked until crispy

6 thick slices smoked cheddar cheese

6 fresh bakery buns, toasted and buttered

In a bowl, mix cornstarch, confectioners’ sugar, cayenne pepper, salt and black pepper. In a large sauté pan over low heat, combine bourbon, one cup water, soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, sugar and brown sugar. Bring to a simmer and slowly add the dry mix to the wet, whisking vigorously. When the mixture is well combined, cook about one more minute. Turn off heat.

Form meat into six patties. Lightly season with salt, pepper and garlic salt. On a grill or griddle, grill over medium-high heat for four to five minutes per side, until medium. Place two strips of bacon on each patty, then melt a slice of cheese over each burger.

Place burgers in the buns, drizzling a generous amount of bourbon sauce on each burger.

 

 

 

Zucchini and Goat Cheese Pinwheels

4 ounces cream cheese

4 ounces goat cheese

1/2 cup chopped sun-dried tomatoes packed in oil

1/2 cup thawed, well-drained frozen chopped spinach

8 fresh basil leaves, chopped

1 clove garlic, minced

Kosher salt

Freshly ground pepper

2 long zucchini, thinly sliced lengthwise

In a medium bowl, use a fork to mash cream cheese and goat cheese together. Mix in sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.

Spread a heaping teaspoon of cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.

 

 

Sparkling Raspberry Limeade

1 cup sugar

6 ounces raspberries, plus more for garnish

1 cup freshly squeezed lime juice

1 liter club soda

1 lime, thinly sliced, for serving

Place sugar, raspberries and one cup water in a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids.

Combine cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with lime slices and a few extra berries.

 

 

 

S’mores Pudding Pie

For crust:

1-1/2 cups crushed graham crackers

7 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

For pudding:

2 cups whole milk

1 cup heavy cream

1/2 cup sugar

1/4 cup unsweetened cocoa powder

Pinch salt

1/4 cup cornstarch

4 ounces bittersweet chocolate, finely chopped

1-1/2 teaspoons vanilla extract

10 large marshmallows, halved on the diagonal

Break up the graham crackers by hand, then place in the bowl of a food processor fitted with the steel blade. Process the crackers until they are crumbs. Add butter and sugar and pulse until the mixture looks like wet sand.

Transfer mixture to a 9-inch pie plate and press to form a crust of even thickness around the pie plate. Bake in a 325-degree oven for 15 minutes, until crisp and the crust begins to brown. Cool completely.

Place milk, cream and sugar in a medium heavy-bottomed saucepan, then whisk in the cornstarch, followed by cocoa powder and salt. Bring to a simmer over medium heat, whisking until the pudding thickens, about two minutes. Remove from the heat and whisk in bittersweet chocolate and vanilla.

Pour into cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper. Chill in the refrigerator for at least two hours.

Just before serving, top the pie with marshmallows, covering the entire surface. Transfer pie to a baking sheet and broil the marshmallows four inches under the heat for two to three minutes, until the tops are golden brown, or use a kitchen torch to brown the marshmallow topping. Serve immediately.

 

 

 

 

Spicy Lemon Shrimp Skewers

6 lemons

Kosher salt

1 stalk lemongrass, finely chopped

3 tablespoons extra-virgin olive oil

3 tablespoons Sriracha

2 cloves garlic, minced

1 tablespoon fish sauce

2 teaspoons packed light brown sugar

30 extra-large shrimp, unpeeled

Vegetable oil

2 tablespoons chopped fresh mint

Finely grate the zest from four lemons, then pulse in a mini food processor with three tablespoons salt.

Squeeze the juice from two of the zested lemons into a large bowl, then add lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and one teaspoon of lemon salt. Thinly slice the remaining lemons and place in the bowl.

Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss. Cover and refrigerate one hour. Soak 12 to 15 wooden skewers in water.

Preheat a grill to medium high.

Thread shrimp onto the skewers. Brush the grill with vegetable oil, then grill the lemon slices about two minutes, turning once, until they begin to char. Transfer to a platter. Stir mint into the remaining marinade.

Grill the shrimp skewers two to three minutes per side, brushing with the marinade-mint mixture until the shells begin to char. Transfer to a platter and sprinkle with the lemon salt to taste.

 

 

Grilled Picnic Corn

8 ears corn, shucked

1/4 cup melted butter or olive oil

1 tablespoon cilantro

1 clove garlic, minced

2 teaspoons chile powder

1/2 teaspoon salt

2/3 cup mayonnaise

1/4 cup fresh lime juice

3/4 cup grated Romano cheese

Lime wedges, for garnish

Brush corn with melted butter or olive oil. Grill seven to 10 minutes, until hot and lightly charred all over, or broil corn six inches from the heat about 10 minutes, until charred spots appear. Flip the corn and broil an additional 10 minutes.

Mix cilantro, garlic, chile powder, salt, mayonnaise and lime juice.

Spread mayonnaise mixture evenly over the corn, then sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for a few minutes. Serve warm with lime wedges.

 

 

Turkey Club Kebabs

For kebabs:

2 pounds skinless, boneless turkey breast, cut into 2-inch cubes

1 tablespoon vegetable oil, plus more for the grill

1 teaspoon grated lemon zest

1 teaspoon paprika

Kosher salt

Freshly ground pepper

12 slices bacon

For dressing:

1 cup mayonnaise

1/4 cup buttermilk

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Kosher salt

Freshly ground pepper

Split French bread rolls

Little Gem lettuce

Halved grape tomatoes

Combine turkey, vegetable oil, lemon zest, paprika and one teaspoon each salt and pepper in a large bowl. Toss to coat.

Thread turkey onto six 12-inch skewers. Wrap two bacon slices around each skewer, overlapping slightly, to cover the turkey.

Brush grill grates with vegetable oil. Grill kebabs over medium heat about 25 minutes, turning often, until turkey is cooked through and bacon is crisp.

Combine mayonnaise, buttermilk, lemon juice and parsley in a small bowl. Season with salt and pepper.

Serve kebabs in rolls with lettuce and tomatoes and drizzle with the dressing.

 

 

 

Corn Salsa

1 15-ounce can yellow corn, drained

1 15-ounce can white corn, drained

1 4-ounce can chopped green chiles, drained

1 2.5-ounce can sliced black olives, drained

4 scallions, finely chopped

2 tomatoes, finely chopped

2 jalapeno peppers, seeded and chopped

3 tablespoons white vinegar

1/3 cup olive oil

Kosher salt

1 tablespoon finely chopped fresh cilantro

Mix yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least one hour.

Just before serving, add cilantro to the salsa.

 

 

 

Nectarine-Tomato Salad

1 pound yellow beefsteak tomatoes

1 pound nectarines

2 ounces shaved ricotta salata

Salt

Pepper

2 tablespoons pine nuts

2 tablespoons olive oil

2 teaspoons white balsamic vinegar

Cut tomatoes and nectarines into wedges. Top with shaved ricotta salata and salt and pepper.

Toast pine nuts with olive oil over low heat. Off heat, swirl in white balsamic vinegar, then drizzle over the salad..