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Memorial Day Grilling Ideas

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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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