Grilling ideas to remember for Memorial Day weekend
Welcome to Memorial Day weekend, a time when many are getting out the grill and putting food to flame for the first time this year.
In the past, that likely meant for parties and get-togethers though that may or may not be in the cards in 2020. Regardless, you’ll want to have a few new tricks up your sleeve when the burners or briquets ignite and Food Network has several ideas in programming airing Sunday, May 24. So fire up the flat-screen and the grill and take in these suggestions.
Giada De Laurentiis does it Italian style with her “Tuscan Barbecue Party” bright and early on “Giada Entertains,” in which she combines a California barbecue vibe with an Italian touch to create a grilled chicken involtini, buttery herbed potatoes, a mushroom and grape crostini and spiked Arnold Palmers. Yes, it’s early for that but it is, after all, five o’clock somewhere.
Then on “Valerie’s Home Cooking,” Valerie Bertinelli hosts a beginning-of-the-summer party complete with grilled vegetables with avocado yogurt dip, a tapenade aioli dip, grilled shrimp salsa and skirt steak with chermoula, all washed down with a hibiscus and lavender prosecco punch. Outdoor cooking at its finest.
She’s at it again later that morning in a new “Home Cooking” episode titled “Take Me Out to the Ballgame,” whipping up a baseball-themed spread that features grilled bratwurst with sauerkraut, along with grilled corn on the cob, a caramel popcorn and nut mix and baseball mitt treats.
At midday, it’s Kardea Brown’s turn to get in the act on “Delicious Miss Brown,” where she heads to the backyard to prepare pimento cheese-stuffed burgers and grilled sea island wings with Southern pickles and okra to have on the side. And for dessert, take a shot at her grilled peach crumble. Yum.
In early afternoon, it’s “Cocktail Hour” in a so-named episode of “Guy’s Ranch Kitchen,” which finds host Guy Fieri and chef friends making finger foods, hors d’oeuvres and appetizers for cocktail hour at the ranch. The menu includes cones of tender skirt steak with a chimichurri sauce and potato frites, crunchy crab croquettes and mushrooms stuffed with sweet and spicy plantains and chorizo and a crispy duck breast with crostini. And for drinks, there is a Rye Manhattan and a version of a mule with lemon-ginger kombucha and vodka.
And on “The Kitchen,” Katie Lee shows how to make her Mediterranean grilled chicken and eggplant, while Jeff Mauro prepares his Thai meatballs and zucchini noodles.