Memorial Day Eats

Dig in!

As the unofficial start to summer season — Memorial Day — approaches, thoughts of backyard BBQs soon follow. The three-day weekend we celebrate with burgers and beer is a far cry from the somber affair originally known as Decoration Day, founded in 1868 by National Commander General John A. Logan to honor fallen Civil War soldiers.

Today, we honor all of our war heroes with the best intentions: a toast for their sacrifice, and a beautiful backyard spread they would certainly appreciate.

Welcome Magazine gathered recipes from our readers and artisans for your Memorial Day BBQ this weekend, ranging from the traditional to the multi-cultural…a true celebration of America, the Beautiful.

---

 

Shish Kababs

Simple grilled kebabs to serve with rice and Shirazi salad. Start the marinade 30 minutes to an hour before cooking; if you marinate too early, the acid from the lemon juice will cook the kebabs beforehand.

Ingredients

• ¹⁄₂ cup fresh lemon juice
• 2 tbsp. olive oil
• 1 tbsp. kosher salt
• 1 tbsp. ground black pepper, plus more
• 2 tsp. crushed saffron
• 2 garlic cloves, minced
• 1 medium yellow onion, diced
• 2 lbs. boneless, skinless chicken tenders, halved crosswise
• 8 large button mushrooms
• 4 plum tomatoes, cored
• 1 red pepper, cut into 1 1/2-inch pieces
• 1 zucchini, cut into 1-inch rounds
• Kosher salt
• 4 tbsp. unsalted butter, melted
• Lavash or pita, for serving

Instructions

• Stir together juice, oil, salt, pepper, saffron, garlic, and onions in a bowl; add chicken, and toss to coat. Chill for 30 minutes. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high. Season chicken and vegetables with salt and pepper; skewer chicken and vegetables lengthwise on metal skewers. Grill chicken and vegetables, turning often and basting with butter, until vegetables are soft and charred, about 18-20 minutes for vegetables, and chicken is cooked through and slightly charred, about 10 minutes. Serve with Shirazi Salad. Serves 4. Time: 1 hour.

Shirazi Salad

This refreshing salad is made of cucumbers, tomatoes, and red onion.

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 4 tbsp. finely chopped, fresh flat-leaf parsley
• 5 Persian cucumbers, cut into 1/8″ cubes
• 2 tomatoes, seeds removed, finely chopped
• ¹⁄₂ small red onion, finely chopped

Instructions

• Whisk together olive oil, lemon juice, and salt and pepper in a large bowl. Add parsley, cucumbers, tomatoes, and red onions and toss to combine. Serve at room temperature. Serves 4.

The Dojo Burger
by Chef Luis Brambila, Bar Dojo, 8404 Bowdoin Way, Edmonds, WA

Burger Patties

• 2 lbs. natural grass-fed ground beef
• 10 shiitake mushrooms, chopped
• 5 serrano peppers, unseeded and finely diced
• ¼ c. tamari
• 3 garlic cloves, diced
• 1 shallot, diced
• 1 T. sesame oil
• 1 T. salt
• 1 T. ground black pepper

Cilantro Aioli

• 1 bunch cilantro
• 1 serrano pepper
• 1 clove garlic
• ¼ shallot, chopped
• 1 egg yolk
• 2 T. lemon juice
• ½ T. salt
• ½ T. black pepper
• 1 c. canola oil

Serve with iceberg lettuce, sliced avocado, applewood-smoked bacon, fried onion rings, fried eggs, and brioche buns.

For burger patties, combine in a large bowl: ground beef, shiitake mushrooms, serrano peppers, tamari, garlic, shallot, sesame oil, salt, and pepper. Mix by hand. Form into 5 8-oz. patties. Heat a medium skillet over medium-high heat. Sear patties on one side until a crust forms, about 3-5 minutes. Flip and continue cooking, about 3-5 minutes. Set aside.

For cilantro aioli, add cilantro serrano pepper, garlic, shallot, egg yolk, lemon juice, salt, and pepper to food processor and purée. While mixing, slowly pour canola oil until emulsified. Transfer to a jar, pyrex measuring cup, or some pouring container. A Vitamix works too.

Toast brioche buns and spread aioli on both sides. Top with burger patties, lettuce, avocado, bacon, onion rings, and fried eggs. Top with bun and serve.

Serves 5 burgers.

Featured photo: The Dojo Burger.

Brioche Burger Buns
by Joshua Weissman

Tangzhong

• 2 T (20g) bread flour
• 2 T (27g) water
• 4 T (60g) whole milk

Dough

• 1/2 c (120g) whole milk at 95 degrees F. (30c)
• 1 T (9g) instant yeast
• 2.5 c (320g) bread flour
• 1 t (7g) fine sea salt
• 2.5 T (35g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 3 T (42g) unsalted butter, softened

Egg wash

• 1 whole egg
• splash of whole milk

Leave 3 T unsalted butter and 2 eggs out at room temp.

In small saucepan, combine 4 T milk, 2 T water, and 2 T bread flour. Whisk to mix. Turn heat on to medium. Whisk continuously until it thickens into paste. Set aside to cool.

Heat ½ c milk to 95 degrees. Add 1 T instant yeast, mix thoroughly. Let sit for 8 min.

In stand mixer, combine 2½ c bread flour, 2½ T sugar, and 1 t fine sea salt with a wire whisk or paddle. Fit stand mixer with dough hook. Run on low, add milk-yeast mix, let it run a few secs. Then, add Tangzhong paste, mix a few secs. Then add 1 whole egg & 1 egg yolk. Increase to medium-low, mix until thoroughly incorporated, scraping as you go along. Gradually add 3 T of softened butter at medium-low speed a few pats at a time, incorporating each time. Let mixer knead on low for 5-8 min. until smooth.

Gently fold the sides of the dough toward the center while still in the stand mixing bowl, bring together in a loose ball. Place ball seam side down on work surface, rub it around on the surface, rolling into a smooth ball. Place in greased bowl, cover with damp towel, place in warm area, 77 degrees, (oven off with light on or microwave) for 1-1½ hours.

Once dough is doubled, gently punch down. Lightly flour work surface. Dump dough out. Divide dough into six balls, about 95-105 grams each. Shape balls, gently stretch & fold sections of dough toward center all the way around, flip over, pinch seams, roll into balls. Place dough balls evenly spaced apart 2½ inches (6 balls per pan) on lightly-greased, parchment rim sheet. Place an inverted rim sheet on top, or cover w/lightly-oiled plastic wrap. Leave balls to rise 1-2 hrs. room temp or doubled. Make egg wash, gently brush tops of buns. Bake 375 degrees F. for 16-18 min. or until deep golden brown. Melt butter in microwave. Brush tops of fully baked brioche buns generously with melted butter. Cool on wire rack.

BBQ Chicken, Hawaiian Style
by Mo Takayama, Ewa, HI

I am a lazy cook! I love this simple marinade for boneless chicken thighs:

1 cup miso
1 cup shoyu
1 cup sugar
1 cup beer
1 cup green onions

Mix well in gallon size ziplock. Add chicken, marinate overnight. BBQ! So ono and easy!

Huli Huli (Turn Turn) Chicken

• 3 lbs. of bone-in chicken thighs
• 3/4 c soy sauce
• 1/4 c white wine
• 2 T brown sugar
• 1½ t grated ginger
• 1-2 cloves garlic, minced or grated
• Spray bottle for marinade or pastry brush

Make Huli Huli sauce: soy, white wine, sugar, ginger, garlic. Set aside some of the marinade in a spray bottle or small container, refrigerate. Marinate the chicken in the Huli Huli sauce for 2 hours, or overnight in fridge.

Grill and flip marinated chicken pieces on the BBQ over low or indirect heat until cooked through. During grilling, spray extra marinade on chicken, or brush on. Or, bake the chicken at 350 degrees F for an hour, again marinating and flipping every so often.

Hand-Cut Italian Salsa Verde
by Ona Lee, Clara’s Canning Co., Bellingham, WA

This is a recipe that has vast expanses in suitable variables, so it can be something anyone can make to fit their tastes and meal. I learned and fell in love with this sauce originally from my chef April Bloomfield while I was at The Spotted Pig 10 years ago, and I have had it at least once a month at home ever since. It is a feeling more than it is exact quantities and almost all ingredients, except herbs, lemon, and olive oil, can be subbed or adjusted. High-quality, sweet grassy olive oil is very important, however. Most Americans have only had experiences with very hot, acrid, bitter olive oil that, in my opinion, has no place in any food. There are quality options in all price points readily available. Italian salsa verde is herbaceous, salty, sweet with proper olive oil, zesty and tart from lemon, and adds a kick to almost anything. Avocado toast? Yeah. Steak? Spoon it down. Chicken, fish, seitan, deviled eggs, cold noodles, pizza, salads, BBQ, really almost anything. Highly common on bruschetta or toasts. Fresh herbs are here for a huge comeback and a new place never held in the common American diet, and personally I couldn’t be more excited. The home garden is on-trend and with that, people will have many things they can chop into a salsa verde.

Flavor Paste

• 1 anchovy, or a few dashes of Colatura or fish sauce (omit to make vegan, however, it is very important to me and does not make this sauce strong or fishy; it melts into all other flavors and adds a deep richness)
• 2 T capers
• 1 medium garlic clove, peeled, and microplaned or grated fine 

Herbs

• 1 small bunch parsley
• 3 stalks of tarragon, oregano, mint, chervil, chives, even cilantro if you like (any or all, enough total to equal about the same amount of parsley)

Dressing

• 1/2 lemon (red wine or sherry vinegar or any combo of the 3 can be subbed)
• 1/4-1/2 c sweet grassy olive oil (my favorite for the price point is Trader Joe’s Organic Greek, $5.99 per bottle and almost no acrid taste, Olave is another favorite)
• 1-2 t fine Dijon mustard (my favorite is Maile brand, often at Grocery Outlet, I like Trader Joe’s or Grey Poupon as easy-to-find secondary choices)
• Salt and fresh ground pepper 

Directions

• Start by laying your anchovy flat on your cutting surface, and with a very sharp knife, cut into long, very thin strips lengthwise. Then, cut again going the other direction to create a very fine Brunoise or mince. Then, using the side of your knife, smear the anchovy across the board and scrape together, chop finely, and repeat the smearing, scraping, chopping until you have a paste. 
• Finely mince the capers. You can smear, scrape, and mince to achieve this as well.
• Smear the grated or micro-planed garlic, and mince, smear, scrape. 
• Now combine anchovy, garlic, and caper, and smear, mince, scrape together to form one paste. Place in a small/medium mixing bowl. 
• Pick all herbs off their stems and roll tightly as possible together, and with your very sharp knife, cut into very thin strips or “Chiffonade.” Then, finely mince in the other direction; the smaller you get the herbs in the first two cuts the less bruising and time spent on achieving the desired texture. The herbs can be a rough cut, but the flavors do not interact in the same way. Scrape and mince until the particles of herbs are very fine. If you could cut a grain of rice into 6 pieces, about that fine. Once this is achieved, add to bowl with flavor paste.
• If you are going to use sauce within a few hours, finish with the final steps to follow. If not, only add olive oil and hold in a tightly-wrapped or sealed container in fridge. 
• Add mustard and squeeze of lemon, squeezing over a colander or pick out seeds. Never allow lemon seeds to enter your food. Be a little sparing on lemon to start, you want a good amount, but too much washes out all other flavors. While stirring all ingredients with a spoon, stream in olive oil. It is a broken sauce, which means you are not looking to achieve emulsification. The most important thing here is flavor balance. This is an intuitive and sensual process between you and the sauce. Seems too lemony? Add more oil. Too herby/fishy? Add a little more lemon. Finish with a bit of fresh pepper and mineral or sea salt. 

Taco Salad & Corn Salad
by Brandi Holland Wall, Everett, WA

Cheat Taco Salad: 1 lb. ground beef, 1 can light-red kidney beans, 1 bag Mexican shredded cheese, 1 bag shredded lettuce, 1 bag Doritos. Mix all together in one big bowl.

Corn Salad: 2 cans of sweet corn drained, 1/3 cup thinly sliced red onion, 1/3 cup chopped green pepper, 3/4 cup mayo, 1/4 cup shredded cheddar. Mix all together cover, sit overnight. When ready to serve, add one bag of Chili Cheese Fritos, crunched up, and little fresh cilantro.

Jalapeno Poppers
by Sarah Herrin, Everett, WA

• Jalapenos
• Cream cheese
• Thin bacon

Buy the biggest jalapenos you can find. Each jalapeno makes 2 poppers, since you’ll cut them in half and scrape the seeds out. I wear gloves when making these. Very messy and jalapeno burns.

For filling each half with cream cheese (softened), I use a silicone spreader made for peanut butter and jelly….if you don’t have something like that, I’m sure a regular knife will work too. Fill them up completely and scrape the surface flat.

You need to use thin bacon. I use Costco Kirkland Signature bacon for these, because the slices are perfect. In any case, run the closed pack of bacon under hot water for a minute to make the slices pliable before wrapping.

Take one slice of bacon and begin wrapping each of the halves. Start from the widest part of the pepper (the top) and sort of just stretch and wind the bacon around the pepper until the last little bit — it needs to be on the bottom, so that it doesn’t unravel during cooking. 

Cover baking pan with foil, then oil the baking pan, as these jalapeno poppers will stick. Bake stuffed and wrapped jalapenos at 400° F until the bacon is cooked to your liking, usually 30-45 min. or so. Do not turn them or move them during baking. You may need to dump the grease once, depending on how many are on the pan.

Spam Musubi (rice balls)

• SPAM
• Nori (dried seaweed for sushi)
• cooked rice

Teriyaki sauce (optional)

• 2 T soy sauce
• 2 t sugar
• Splash mirin to taste
• Ginger, grated
• Garlic, grated
• Sesame oil to taste

Directions

• Slice SPAM length-wise, about 8 slices. If you have a SPAM cutter, even better. Fry over medium heat until slightly crisped. Or, fry in Teriyaki sauce until soaked through and caramelized. Set aside on paper towels.
• Using scissors, cut seaweed/nori sheets into strips to wrap around the musubi.
• You can shape the musubi with your hands, use a musubi mold, or make one from the SPAM can. Keep a bowl of water and a folded towel or paper towel next to you to handle the sticky rice. Lay out a strip of nori seaweed on your clean cutting board or Sil-Pat, put the musubi mold across the middle of the strip, stick a slice of SPAM inside the mold, then layer rice on top of that. Dip the press in some water, dab lightly on a folded-up paper towel to absorb some of the excess, then press the rice down into the mold. Release the mold up off the musubi slowly, to keep it intact, and wrap with the strip of nori seaweed. Wrap with plastic wrap to keep the nori in place, or try to use a tiny bit of rice or water to glue it around the musubi. If you’re molding by hand, mold some cooled rice in your hand, put a slice of SPAM on top, and wrap with nori strip. Throw an omelette in there, and it’s Hawaiian breakfast.
• Another way to make rice balls is to layer them on an 8×13” pan. Press each layer down with a rice paddle, cut, and wrap with nori.

Cowboy Caviar
by Gen Pehlivanian, Edmonds, WA

Dressing

• 2 T red wine vinegar
• 1-2 t hot sauce
• 1½ t salad oil
• 1 clove minced garlic
• 1/8 t pepper

Salad

• Firm ripe avocado
• Black-eyed peas, 15 oz.
• Corn kernels, 11 oz.
• 2/3 c green onion, chopped
• 2/3 c fresh cilantro, chopped
• ½ lbs. Roma tomatoes, chopped
• Salt to taste
• 1 bag tortilla chips

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into ½-inch cubes. Add vinegar mixture and mix gently to coat.

Drain and rinse black-eyed peas and corn. Add black-eyed peas, corn, onion, cilantro, and tomato to avocado. Mix gently to coat. Add salt to taste. Serve with tortilla chips as an appetizer, or add cabbage and mix to make a salad.

Watermelon Lemonade
by Kali Kelnero, Kelnero Bar, 545 Main. St., Edmonds, WA

Watermelon Lemonade

• 1.5 oz. vodka or rum
• 1.5 oz. fresh-squeezed lemon juice
• 1.5 oz. fresh watermelon simple syrup (use more or less to taste)

Watermelon simple syrup

• 1 part fresh watermelon juice
• 1 part sugar

Toss in a blender until the sugar dissolves. So fresh, and so delightful with BBQ!

Also, fun fact: we got a slushy machine and are working on a recipe to make frozen, boozy watermelon lemonades to go.

Triple Berry Summer Buttermilk Bundt Cake
by Smitten Kitchen

(Adapted from Rustic Fruit Desserts)

Cake Batter

• 2 ½ c plus 2 T AP flour
• 2 t baking powder
• 1 t fine sea salt
• 1 c unsalted butter (2 sticks), room temperature
• 1¾ c granulated sugar
• Lemon zest, one lemon
• 3 large eggs, room temperature
• ½ t vanilla extract
• 3/4 c buttermilk
• 3 c raspberries, blueberries, blackberries, or your fave berry mix

Lemon Glaze

• 2 c powdered sugar
• Lemon juice from one lemon
• 1 T unsalted butter, very, very soft

Preheat oven 350°F. Grease large Bundt pan.

In a medium bowl, sift together 2 1/2 cups flour (leaving 2 tablespoons back), baking powder, and salt, set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy; takes 3-5 minutes. Then, with the mixer on low, add eggs one at a time, scraping bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down occasionally, and avoid over-mixing. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. Gently fold the berries into the cake batter. A few squished berries are okay.

Spread cake batter in the prepared baking pan and smooth top. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes. The cake is done as soon as a tester comes out clean.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice, and butter until smooth, very, very thick and creamy white. Pour over cake, or spoon glaze over.