Recipes For Your Memorial Day Cook-Out

grilling_recipes

Here are some recipes from Chef Jake Hizny, CEC, FMP to help you celebrate the unofficial start of summer.

Food sponsored by Genetti Manor, Dickson City

Red, White and Blue Potato Salad  

Yield: 12-16 servings

Ingredients:

1 1/2 lbs. baby purple (blue) potatoes, halved
1 1/2 lbs. baby red potatoes, halved
1 1/2 lbs. baby white potatoes, halved
1/2 c. red onion, finely diced
4 tlb. parsley, chopped
2 tlb. dill, chopped
2 tlb. chives, chopped
6 eggs, large, hard-boiled, medium diced
1/2 c. red wine vinegar
1/4 c. olive oil, extra virgin
1 tlb. salt
1 1/2 tlb. dijon mustard
1 tsp. black pepper
2 ea. garlic clove, minced

Procedure:

1. Place red and white potatoes in a pot, cover with water. Bring to boil, reduce heat and cook until tender. Drain and cool slightly. Place in large mixing bowl.

2. Place purple (blue) potatoes in a pot, cover with water. Bring to boil, reduce heat and cook until tender. Drain and cool slightly. Place in large mixing bowl.

note: I cook separately because they tend to bleed.

3. Add the onion, parsley, dill, chives and eggs to bowl and toss to incorporate.

4. In a separate bowl combine the vinegar and remaining ingredients. pour over potato mixture, and toss to incorporate.   Can be served warm, at room temperature, or chilled.

Watermelon Bruschetta    

Yield: 12-16 servings

Ingredients:

1/4 c. olive oil, extra virgin
2 1/2 c. watermelon, rind removed, medium diced
1 1/4 c. feta cheese crumbles
3 tlb. chives, chopped
3 tlb. mint, chopped
2 tlb balsamic vinegar
12-16 french bread, 1/2 inch slices cut crosswise
1/4 c. olive oil, extra virgin

Procedure:

1. In a mixing bowl combine the watermelon, cheese, chives, mint, vinegar, salt and pepper. Cover and reserve for service.

2. Brush one side of the bread with olive oil and place on grill until toasted on both sides.

3. Mound approximately 1 tablespoon of reserved watermelon mixture on each toast slice. Serve immediately.

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