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Barbecue Grilling and Cooking

Fire up the grill and get ready for a Memorial Day feast with these modernized traditional BBQ eats.

Hamburger Special Sauce – Courtesy of Bon Appetit Forget the standard ketchup and mustard. Wow your guests’ taste buds and slather this secret sauce onto your hamburger buns.

Ingredients 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon finely grated onion 1 tablespoon sweet relish or 1 tablespoon dill pickle relish 2 teaspoons adobo sauce from canned chipotle chiles in adobo 1/8 teaspoon celery salt 1/8 teaspoon kosher salt

Directions Combine ingredients in a medium bowl and serve with burgers.

Corn on the Cob with Garlicky Italian Butter – Courtesy of Eat Wisconsin Cheese For a perfectly cooked ear of corn, bring a large pot of water to a boil. Drop in your shucked ears of corn and bring the water back to a boil (roughly 3-4 minutes). Drain the water and enjoy your corn on the cob!

Ingredients 1/2 cup butter, softened 1/2 teaspoon garlic, minced 2 tablespoons fresh basil, chopped 2 tablespoons sundried tomato paste 2 tablespoons grated Parmesan cheese

Directions Place butter, garlic, basil and tomato paste in bowl of small food processor (or place in bowl and use electric mixer). Pulse mixture until blended. Add Parmesan and mix. Remove to sheet of plastic wrap or waxed paper. Form a log about 1 1/2 inches across and 6 inches long, rolling paper tightly around. Refrigerate and let season overnight, if possible.

Summer Sweet Potato Salad Recipe – Courtesy of Momables A healthier alternative to the traditional BBQ side dish, the sweet potatoes are loaded with fiber, antioxidants and Vitamin A.

Ingredients 2 lbs of sweet potatoes, peeled and diced 2 hardboiled egg, peeled and diced (optional) ¼ cup of diced red onion ¼ cup of thinly sliced green onion ¼ cup of chopped celery 6 ounces of plain Greek yogurt ¼ cup of mayonnaise ¼ teaspoon of thyme 1 teaspoon of paprika ½ teaspoon of salt ¼ teaspoon of pepper

Directions In a large pot on the stove, boil sweet potato dices until softened, approximately 20 minutes. Once the sweet potatoes are done cooking, drain and let cool completely. Set aside.

In a large bowl, add green onion, red onion, celery, thyme, paprika, salt, and pepper then toss together. Add Greek yogurt and mayo, then mix again until well combined. Add sweet potato dices and diced egg to the large bowl and mix together until well coated. Be careful not to stir too much or the potatoes will crumble and get too “mushy”.

Let chill for 2 hours before serving. Garnish with additional fresh green onion dices and paprika.

Watermelon with Chile, Salt and Lime – Courtesy of The Kitchn Spicy and salty, sprinkle this chile mixture on any of your favorite summer fruits like mango, cantaloupe or papaya.

Ingredients 1 tablespoon kosher salt or other coarse salt 1 1/2 teaspoons ground chile pepper Zest and juice of 1 lime 1 (10-pound) watermelon, cut into wedges Lime wedges and mint leaves for garnish (optional)

Directions Combine the salt, chile pepper and lime zest. Arrange the watermelon wedges on a platter and drizzle with lime juice. Sprinkle the chile mixture on top. Garnish with lime wedges and mint leaves, if desired.

Serve immediately or refrigerate until ready to serve.

Strawberry and Cream Popovers – Courtesy of Oh Joy! With a modified version of a classic popover recipe, these strawberry cream popovers are an impressive finale to your BBQ feast that are surprisingly easy to make.

Recipe for Popovers Ingredients 5 tablespoons melted butter 2 eggs 1 cup milk 1 teaspoon vanilla extract 2 teaspoon sugar 1 teaspoon salt 1 cup all-purpose flour

Directions Preheat oven to 425 degrees. Drizzle a teaspoon of melted butter in each cup of a 12-cup muffin pan and put it in oven while you make batter.

Beat together the eggs, milk, vanilla extract, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time; mixture should be smooth.

Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

Recipe for Strawberry and Cream Popovers Ingredients 1 recipe for vanilla pudding, chilled 1 recipe for popovers, baked and cooled (from above) 1 cup sweetened whipped cream 1 pint fresh strawberries, sliced Confectioner’s sugar to garnish

Directions Make a batch of vanilla pudding and refrigerate.

Whip about a cup of whipping cream with a touch of confectioner's sugar until it forms soft peaks. Fold together equal parts whipped cream and vanilla pudding. You'll likely have extra vanilla pudding.

Lay a couple sliced berries on each popover, add a spoonful of the cream mixture, then place a few more sliced strawberries on top and dust with confectioner's sugar.

Serve immediately and enjoy!