Memorial Day will be different on the island this year with Taps at Twilight in a socially distanced format, but that won’t stop us from enjoying the traditional holiday cookout, although the guest list might be considerably smaller. But it’s okay to go all out on this backyard celebration, even if it’s just the family. We’ve put together a menu that’s all about variety. Whether it’s Duke’s mayo or NY deli flavors you crave, there’s something here for everyone. And for a few other twists on the traditional, we’ll throw in armadillo eggs, grilled potato salad, a BLT pasta salad, and grilled strawberry poundcake skewers.
Sliders
Slider Bar:
Sliders are always a big hit. You can keep it simple and just make traditional hamburger/cheeseburger sliders or you can add other choices by grabbing some pulled pork and smoked turkey from Southern Soul Barbeque. Serve ’em up with lots of little rolls, including those yummy Sweet Hawaiian rolls that are always popular. Condiments should include ketchup, mustards, mayonnaise, barbeque sauces, relishes and chow chow, cole slaw, onions, tomato, lettuce, pickles, banana peppers. And don’t forget bacon and cheeses!
Hot Dogs 4 Ways:
Don’t settle for boring hot dogs either. While your guests can dress them up or down with condiments from your slider bar, we suggest four alternate flavor variations to please palates from coast to coast.
Hot Dogs
Chili Cheese Dog
A classic favorite. Serve up grilled dogs with hot dog chili and lots of shredded cheddar. If you want to take the extra step of making your own chili for the dogs, here’s a quick and easy recipe:
Easy Hot Dog Chili
Ingredients:
1 lb. ground beef (or turkey)
1 c. beef (or vegetable) broth, divided
1 1/2 Tbsp chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1 Tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. oregano
1/2 c. ketchup
3/4 c. tomato sauce, unsalted
Preparation:
Brown ground beef or turkey and drain. Add 1/3 c. broth. Mix together spices and sprinkle evenly over meat. Stir to combine until spices are well distributed and broth is absorbed. Add ketchup and tomato sauce. Add enough broth to have enough liquid to simmer the chili (might not be entire 2/3 c. remaining). Bring to a boil. Reduce heat, cover and let chili simmer for about 15 minutes. Taste and adjust seasoning to suit your preference.
Slaw Dog
You know this one. Top grilled hot dogs with your favorite cole slaw (and maybe a bit of mustard or some chili too). If you don’t have a favorite slaw recipe, here’s a good one:
Classic Southern Slaw
Ingredients:
1/2 c. mayonnaise
1 Tbsp. apple cider vinegar
1 tsp. celery seed
Generous pinch sugar
Salt and pepper to taste
1 (14- to 16-ounce) bag shredded coleslaw mix or about 7 c. shredded cabbage (1/2 large head)
Preparation:
Mix mayonnaise, vinegar, celery seeds, sugar, salt and pepper in large mixing bowl until well combined. Add shredded cabbage and toss until well coated. Taste and season as needed. Cover and refrigerate until serving.
Reuben Dog
Spread one side of toasted hot dog bun with spicy brown mustard, add slice of Swiss cheese, then place grilled hot dog in the bun and top with sauerkraut and Thousand Island dressing.
Hawaiian Dog
Slice a red onion into thick rounds and use fresh pineapple wedges. Brush pineapple and onion slices with light coat of oil and grill until tender. Chop and mix together. Season with sugar, salt, and cayenne pepper to taste. Place grilled hot dogs in toasted buns and top with mixture.
Spicy Armadillo Eggs
Spicy Armadillo Eggs
Ingredients:
8 oz. cream cheese (softened)
1 c. cheddar cheese
2 cloves garlic, finely diced
6 jalapeños
1 lb. breakfast sausage (like Jimmy Dean)
1 lb. ground Italian sausage
1/2 lb. ground chorizo
24 slices bacon
Ranch or bleu cheese dressing for dipping
Dry barbeque rub (We recommend Southern Soul Barbeque’s Soul Dust or Rub a Dub Jamaican Jerk Rub)
**Note - Although dry rubs can be applied just before grilling, ideally they should be applied about an hour before you cook for best flavor.
Preparation:
Set your grill up for low-and-slow cooking over indirect heat (approximately 250°F), filling a water pan about halfway with warm to hot water. Mix together cream cheese, cheddar cheese and garlic until well blended. Taste and add salt if needed. Remove stems from jalapeños and cut in half lengthwise. Scoop out seeds and cut sliced jalapeños in half, so one jalapeño makes 4 quarters. Place approx. 1 tsp. cream cheese filling in each jalapeño quarter. Flatten about 1/3 c. of sausage mixture into a 3” circular patty and place stuffed jalapeño in its center. Wrap sausage around stuffed jalapeño until it’s entirely covered (no pepper showing) and form into an egg shape. Wrap each “egg” with one strip of bacon making sure seam is down. Season each “egg” with dry rub. When ready to grill, place each “egg” on cool side of grill. Cover and cook for 1–1½ hours, or until sausage is fully cooked. Serve with ranch, bleu cheese, or your favorite dipping sauce.
Creamy Grilled Potato Salad
Creamy Potato Salad
Ingredients:
8 medium red potatoes (about 2 pounds), cut into 1” slices
2 Tbsp. olive oil1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. pepper
1 c. mayonnaise
2 large eggs, hardboiled, chopped
1 dill pickle spear, chopped
3 Tbsp. dill pickle juice
Preparation:
Place potato slices, olive oil, garlic salt, paprika, and pepper in large bowl; toss to coat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potato slices, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl. In a small bowl, combine mayo, chopped egg, chopped pickle and pickle juice. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
BLT Pasta Salad
BLT Pasta Salad
Ingredients:
1/2 c. mayonnaise
3 Tbsp. chili sauce
2 Tbsp. lemon juice
1 tsp. sugar
3 c. bow tie or cavatappi pasta, cooked
1⁄2 c. tomatoes, seeded and chopped
2 Tbsp. green onions, chopped
3 c. lettuce, shredded
6 slices cooked bacon, crumbled
Preparation:
In a large bowl, combine mayo, chili sauce, lemon juice and sugar. Mix well. Add pasta, tomato and onions. Toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon and toss to coat.
Grilled Strawberry Poundcake Kabobs
Strawberry Poundcake Kabobs
Ingredients:
1 c. heavy whipping cream
2 Tbsp. sugar
¼ c. balsamic vinegar
¼ c. brown sugar
1 pound cake
16 strawberries
Preparation:
Heat grill to 350F, make sure grates are clean and oiled. Hull strawberries. Dip into balsamic vinegar then dip into brown sugar to fully coat. Set aside. Cut pound cake into 1” slices, then cut slices into 1” chunks. Strawberries and pound cake should be the same thickness for even grilling. Using 16 bamboo skewers (8” long), thread a chunk of cake onto 2 skewers held slightly apart, then add a strawberry crosswise, follow with another chunk of cake, then another strawberry. Repeat to make 8 total kabobs. Cover and refrigerate until needed. For homemade whipped cream, combine 1 c. heavy whipping cream with 2 Tbsp. of sugar in bowl. Whip until soft peaks form. Refrigerate. Grill kebobs, turning once with tongs until grill marks appear, about 1 minute per side. Cake should release from grill when it’s toasted, but if not, nudge it with tip of your tongs. Serve on platter with whipped cream as dipping sauce. For an added decadent touch, drizzle each kabob with chocolate or melted Nutella before serving.
S’mores Grill Packets
S’mores Grill Packet
Ingredients:
6 whole graham crackers, broken into pieces (2 c.)
1-1/2 c. miniature marshmallows
1-1/2 c. crumbled fudge brownies
1/3 c. creamy peanut butter (optional)
3/4 c. milk chocolate morsels
Whipped cream or ice cream, optional
Preparation:
Preheat grill to medium heat. Meanwhile, stir together graham crackers, marshmallows, brownies and morsels in large bowl. Place one 18x18 piece of heavy aluminum foil on counter. If not using non-stick foil, spray with cooking spray. Place mixture in center of foil. Drop dollops of peanut butter by the spoonful evenly over the top. Double fold top and ends of foil, leaving space for steam to gather. Place packet on grate; cover grill. Grill 5 minutes or until marshmallows and morsels melt. Carefully open packet. Top with whipped cream or vanilla ice cream, if desired. Serve immediately.
