Jason Rogers from Oskar Blues has some grilling ideas for Memorial Day.
Spring Garlic Grilled Shrimp and Smoked Pork Loin Po-Boy
Pickled red onions, artichoke remoulade, shredded bibb lettuce and tomato
Grilled Goodies
2 heads Spring Garlic chopped
½ can Dales Pale Ale
¼ cup extra virgin olive oil
1 lemon
8 jumbo shrimp peeled
1lb pork loin
¼ cup pickled red onions
-In a small, grill-ready saucepan combine the chopped spring garlic, olive oil
-Slowly simmer the garlic on a medium fire on the grill
-Add 1/4 cup dales pale ale, salt and pepper
-Place the dressing aside
-Warm the smoked pork loin on the grill slowly.
-Marinate shrimp in a 1/4 cup of dales pale ale, 2 TBLS olive oil and salt and pepper
-Let the shrimp marinate for 2 hours
- Grill the shrimp for about 5 minutes on each side
-Slice po boy bread 3/4 through leaving a hinge. Then grill lightly toasting
Remoulade
¼ cup blanched, cleaned and chopped baby artichokes
¼ cup mayo
1 TBLS capers
2 TBLS ketchup
1 TBLS horseradish
- In a mixing bowl combine all the ingredients folding hem together with a rubber spatula
Toppings
1 cup shredded bibb lettuce
1 ripe tomato sliced
2 6 inch hoagie/po-boy buns
Misc
Salt/Pepper/Cajun spice
Assemble
-Thinly slice the smoked pork loin
-Coat each side of the po boy with artichoke remoulade
-Add the pork loin then the lettuce, tomato, and pickled onions
- Last add the grilled shrimp then sprinkle with Cajun spice
G’ Night Grilled Fingerling Potato Salad with Arugula
Cherry Tomatoes, Radish, Fava bean-Tarragon Vinaigrette
1 lb fingerling potatoes, blanched
15 cherry tomatoes
2 radishes
1 cup fava beans blanched and pealed
2 sprigs of tarragon chopped
1 TBLS chopped chives
3 oz Parmesan Reggiano
1/2 cup extra virgin olive oil
3 TBLS G’ Night
1 lemon
Salt /Pepper
-Toss blanched fingerling potatoes in 2 TBLS olive oil and salt and pepper
-Place potatoes on a grill on medium high flame
-Lightly brown potatoes on both sides
-Meanwhile in a mixing bowl add fava beans, tarragon, chives, g night, salt/pepper and juice of a lemon
-In a separate mixing bowl toss the tomatoes thinly sliced radishes, grilled potatoes and arugula
-Arrange the salad adjacent to the po boy
-Add the fava bean vinaigrette
-With a peeler shave the Parmesan Reggiano over the salad
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