My Labor Day Menu

menu.-labor-day

Labor Day is a holiday where we nationally celebrate our achievements as hard working individuals and our contributions to the prosperity of our country. And since I know you are all driven and hard working, I think it’s time to kick your feet up and have a little fun on this fine Monday.

Labor Day BBQs are extremely popular, and I totally support it. Summer is officially coming to an end and today is the perfect day to throw one last outdoor party for all your friends and family (big or small).

For Brian and I this year we are keeping it small and simple, but we aren’t skimping on the menu items by any means.

Here is what our spread is looking like. If you want to steal a few of our recipes for your get-together (last minute) I won’t judge. None of them are overly complicated, but they are extremely satisfying.

shrimp-and-crab-legs

Grilled Crab Legs And Shrimp

Ingredients:

4 pounds Crab legs (purchased from Costco)

Large shrimp (in shell)

Melted butter (with lemon juice)

Make:

1. Turn grill on high (550 F) and place crab legs on grill and cook for 5 minutes per side. Place shrimp on grill and cook 1-2 minutes per side.

2. Remove and serve with melted butter.

corn

Cilantro Lime Pesto Grilled Corn

Ingredients:

1/2 cup cilantro leaves, stems removed

2 tablespoons freshly squeezed lime juice (1 lime)

1 garlic clove, peeled and grated on a microplane

1/4 teaspoon kosher salt

1/4 teaspoon finely ground black pepper

1/4 cup canola oil

1/4 cup extra virgin olive oil

8 tablespoons butter

Make:

1. Melt butter in a saucepan. Meanwhile, on each ear of corn, peel the husks back in sections (keeping them attached) to expose the kernels. Once butter is melted, brush kernels evenly with melted butter and replace the husks. Wrap in tin foil and place on a 500 F grill for 25 minutes, turning occasionally.

2. Place the cilantro, lime juice, garlic, salt and pepper in a small food processor or blender and pulse to combine. With the machine running, slowly drizzle in the oils.

3. Remove the corn from the grill, peel back husks, and brush generously with the pesto. Serve and enjoy.

potato

Old Bay and Dill Potatoes

Ingredients:

2 pounds thin-skinned, golf ball sized potatoes (scrubbed well)

8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch cubes

1 tablespoon Old Bay Seasoning

1 teaspoon crushed hot red pepper flakes

5 thyme sprigs

1/2 cup dill sprigs, large stems removed

1 tablespoon ground black pepper

1 cup water

Make:

1. Lay two sheets of aluminum foil on top of each other, and fold up the sides, creating a bowl shape. Place the potatoes in the foil bowl in an even layer. Top with  the butter, Old Bay, pepper flakes, thyme, 1/2 cup of the dill, and black pepper. Pour in the water. Gather the sides of the foil and bring them together to create a seal.

2. Place directly on hot grill at 400 F, and cook for 50 to 60 minutes, or until tender when pierced with a paring knife.

3. Carefully open the foil and transfer the potatoes to a serving bowl.

Watermelon-Limeade

Summertime Watermelon Limeade

For the full recipe plus some alcohol adding ideas see my full recipe here.

smore-banana-bake

Grilled Banana Boat S’mores

Ingredients:

Bananas

Mini marshmallows

Peanut butter chips

Chocolate chips

Foil

Make:

1. Lay foil down flat. Peel banana and cut a small divot down the center of the banana, just big enough to layer the candy ingredients.

2. Pile on mini marshmallows, peanut butter chips, and chocolate chips. Gather the foil and seal to create a pouch.

3. Turn on Grill at 375 F and place foil pouch on grill for 7 minutes. If you don’t want to turn on the grill, feel free to cook in the oven. Open and serve hot.

 

I hope you enjoy your Labor Day. If you chose to make one of these dishes, please let me know what you think!  xo Jen

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