Recipes: Memorial Day Picnic and Barbecue

Plan on packing a picnic or hosting a barbecue this weekend in celebration of Memorial Day? Here are some tasty, warm-weather recipes from The Food Network and its star chefs that would make for delicious additions to your long Memorial Day weekend.

corn-tomato-and-avocado-salad

Corn, Tomato and Avocado Salad
by Aida Mollenkamp

For the dressing:
1 1/2 C Packed fresh cilantro
1/2 C Good-quality extra-virgin olive oil
2 T Fresh lime juice
1 T Finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears Corn, kernels removed (about 3 cups)
1 1/2 pounds Grape tomatoes, halved (about 3 cups)
1 pound Fresh mozzarella, diced
2 medium Avocados, diced
Combine the dressing ingredients in a blender, using two teaspoons salt and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to four hours.

Photography by Kate Sears

cola-bbq-sauce

Cola Barbecue Sauce
4 cloves Garlic, peeled
1/4 tsp. Kosher salt, plus a generous pinch for the garlic
3 C Cola
1 1/2 C Ketchup
1/4 C Cider vinegar
2 T Worcestershire sauce
1 Slightly heaping tablespoon chili powder
1 tsp. Freshly ground black pepper, plus additional for seasoning
1/2 tsp. Hot sauce, plus additional for seasoning
1/4 tsp. Ground allspice
1 1/2 T Freshly squeezed lime juice
Smash the garlic cloves; sprinkle with a generous pinch of salt and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, one teaspoon black pepper, 1/2 teaspoon hot sauce and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

prairie-rub

Prairie Rub
3 T Firmly packed light brown sugar
3 T Dried Italian seasoning
2 T English-style dry mustard
2 T Granulated garlic
2 T Sweet paprika
1 T Ground ginger
1 T Minced dried orange peel
2 tsp. Kosher salt
1 tsp. Pumpkin pie spice
1 tsp. Freshly ground black pepper
1/2 tsp. Cayenne pepper
Mix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to two months.

melon-salad

Margarita Melon Salad
by Rachael Ray

2 Limes, juiced
2 shots Tequila
2 T Orange liqueur
3 tsp. Sugar
1/2 Cantaloupe, seeded and cubed
1/4 Honey dew melon, seeded and cubed
1/4 Small watermelon, cubed
*Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
Combine lime juice, tequila, liqueur and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

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