Labor Day Backyard BBQ BBQ Chicken with Chimichurri Marinade • Corn Coleslaw • Smokey Beans • Berry Shortcake

FOOD

Labor Day Backyard Barbeques Smoke and Sizzle

By Fiona Soukup and Michele Braun Whiteaker

Signal Contributing Writers

Labor Day weekend is rapidly approaching, which means its time to plan your end-ofsummer backyard barbeques.

The heat has hit. Now hit back! By taking your kitchen outdoors, you’ll keep the high temperatures where they belong. Here in California we use “barbeque” as a verb. “Wanna barbeque tonight?” is a common saying in Santa Clarita during the summer months.

Native Californians will be surprised to learn this is not the norm in other parts of the country where families “grill on the grill” instead of “barbequing on the barbeque.” That’s okay. Whatever you call it — it’s just plain good.

Our traditional All-American Barbeque menu includes favorites like grilled chicken, corn-on-the cob, coleslaw and baked beans. To prevent sticking, season your grill with an oil spray, such as Pam, before lighting. A refreshingly patriotic dessert of fruit and cream tops off the meal.

BBQ Chicken with Chimichurri Marinade

Chimichurri is an Argentinean marinade made with fresh green herbs, garlic and lemon juice. It also makes a great dipping sauce for bread. It is ideal for marinating chicken and steak cooked over an open fire.

Marinade:

4 cloves garlic 1 bunch parsley l/2 cup olive oil 1/4 cup lemon juice 6 pieces chicken 1 cup BBQ sauce Combine the marinade ingredients in a blender. Cut slits in the chicken and cover each piece on both sides with the marinade. Marinade the chicken overnight. Cook over hot coals for at least 30 minutes or until done. When the chicken is done, baste with BBQ sauce and keep warm until serving time.

Corn

Golden ears of sweet com are available in abundance throughout the summer and an essential at a true backyard barbeque. 6 whole ears of com, husks removed

Foil

Butter Wrap each ear of corn in foil. Cook over the hot coals for 20 minutes. Remove the foil and serve with butter.

Coleslaw

This colorful summertime salad gets a nutritious lift with watercress, jicama and oranges. Buy a good premade poppyseed dressing to complement this crunchy fresh salad. l/2 green cabbage, thinly sliced l/2 purple cabbage, thinly sliced l/2 cup carrots, grated 1 bunch watercress, stalks trimmed 1 jicama, peeled, sliced, and cubed 3 oranges, peeled and sliced

Poppyseed dressing Combine all the ingredients in a salad bowl and serve the dressing on the side.

Smokey Beans

Smoked bacon sets off the pinto beans. 4 strips smoked bacon 2 cans pinto beans, drained and rinsed 1 large red onion, diced 1 cup celery, chopped 2 cloves garlic, crushed 2 tablespoons sugar 4 tablespoons white wine vinegar 1 cup water, if necessary Cook the bacon in a pan. Set aside. Use the pan with bacon drippings to saute the onion, celery and garlic until browned. Add the sugar and vinegar. Chop up the cooked bacon and add to the onion mixture. Add water, if necessary. Combine onion mixture with the beans and allow to simmer slowly for 15 minutes.

Berry Shortcake

Mixed summer berries and shortcake with whipped cream are the crowning glory of this barbeque 1 cup blueberries, washed 1 cup raspberries, washed 2 cups strawberries, washed and sliced 2 tablespoons granulated sugar 4 tablespoons orange juice or boubon 6 individual shortcake cups

Whipped cream

Combine the berries with the sugar and orange juice and allow to sit for an hour. Fill each shortcake cup with whipped cream. Spoon the berries over the whipped cream and serve. 

ENTERTAINMENT

On My Mind — Donavon Frankenreiter at The Canyon

For nearly four decades Donavon Frankeneiter has been traveling the globe, first as a professional surfer, and now as a musician. Born in Southern California, Donavon spent most of his youth chasing waves, turning pro at the age of 16.

These days instead of surf competitions, it’s concert halls that bring Frankenreiter to town, where he entertains audiences with his unique blend of laid-back grooves, philosophical lyrics and soulful delivery.

You can find him touring the world with his three-piece band and still catching waves anytime he can. You can see Donavon Frankenreiter live at The Canyon Santa Clarita on December 30. Tickets are available online through AXS, over the phone at (888) 645-5006, and in person at the Canyon Santa Clarita box office. For more information, visit www.wheremusicmeetsthesoul.com. 