Memorial Day Menu

Memorial Day Menu Watermelon Lemonade Granny Smith Apple Cole Slaw Citrus Glazed Pork Loin Baked Potato Salad Texas Pecan Pie

Watermelon Lemonade Yield: 8 servings

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1 quart watermelon chunks, seeded ¼ cup sugar

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10 large lemons, juiced

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2 quarts water

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1 mint sprig

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1 slice lemon

In a blender add watermelon and sugar and blend into a purée. Transfer to a large pitcher and add lemon juice. Then add water to your level of tartness. Pour over ice and garnish with a sprig of mint and a thin lemon wedge

Granny Smith Apple Cole Slaw Yield: 8 servings

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2 large Granny Smith apples, julienned 1 large red pepper, stemmed, seeded, membranes removed and juliennied

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1 large green pepper, stemmed, seeded, membranes removed and julienned

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1 large yellow bell pepper, stemmed, seeded, membranes removed and julienned

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1 small, head of green cabbage, thinly julienned

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1 small, head of red cabbage, cut into a fine julienne

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4 yellow corn tortillas, cut into a fine julienne and fried

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4 red corn tortillas, cut into a fine julienne and fried

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4 blue corn tortillas, cut into a fine julienne and fried

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1 bunch whole cilantro leaves Dressing

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½ cup canola oil

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4 cloves garlic, minced

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4 shallots, minced

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¼ bunch cilantro, finely chopped

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3 limes, juiced

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Salt

For the salad, combine all the ingredients except the tortillas into a bowl and mix well. Add dressing and tortillas and mix lightly being careful not to break up the tortillas too much.

Citrus Glazed Pork Loin Yield: 8 servings Glaze

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2 ounces canola oil 1 large onion, chopped

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4 cloves garlic, chopped

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1 each chipotle pepper, chopped

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1 each arbol chiles, stems removed

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1 Tablespoon cracked black pepper

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2 Tablespoons Worcestershire sauce

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2 cups orange juice

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2 cups K.C. Masterpiece barbecue sauce, available at your local supermarket

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6 dashes Tabasco sauce

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2 lemons, juiced

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Kosher salt to taste Pork Loin

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3 pounds pork loin 4 Tablespoons olive oil

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2 Tablespoons kosher salt

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2 Tablespoons cracked black pepper

For the glaze, in a small saucepot add canola oil and sauté onions and garlic until translucent. Add chipotle and arbol chiles and continue to cook until chiles start to brown, add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until it starts to thicken.

Then add in your favorite barbecue sauce and reduce to a low heat. Continue cooking for about 15 minutes. Season with Tabasco sauce, lemon juice and salt to taste. Strain barbecue sauce and set aside.

For the pork loin, on a large sheet pan rub the pork loin with olive oil and season with salt and cracked black pepper. Roast in a 350°F oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140°F. Let meat rest for about 5 minutes and slice. Pass through a large hole sieve and season with salt and cracked black pepper. Store in a large container (bain marie) and refrigerate for future use.

Wine Pairing Alexander Valley Merlot or Pinot Noir

Baked Potato Salad Yield: 8 servings

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2 pounds red potatoes, washed 2 ounces canola oil

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2 teaspoons kosher salt

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8 ounces bacon, diced

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1 cup sour cream

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1 bunch green onion, chopped

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8 ounces sharp cheddar cheese, grated

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4 ounces butter

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2 teaspoons kosher salt

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2 Tablespoons cracked black pepper

In a large bowl, toss potatoes in canola oil and salt until coated. Place potatoes on a sheet pan and bake at 350°F until potatoes are tender.

While potatoes are baking, cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.

When potatoes are done and cool enough in work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together being careful to leave the potatoes chunky; not smooth.

Texas Pecan Pie Yield: 12 servings

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12-inch tart shell, blind-baked Filling

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1½ cups packed brown sugar 1 teaspoon salt

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¾ cup granulated sugar

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2 Tablespoons all-purpose flour

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6 ounces butter, melted

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3 each whole eggs

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3 Tablespoons milk

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2 teaspoons Mexican vanilla extract

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½ cup light corn syrup

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2 cups pecan halves, toasted

Place all ingredients except pecans in a bowl over simmering water and whisk until sugar dissolves.

Fold in nuts and pour filling into blind-baked 12-inch tart shell. Bake at 35O°F for about 45 minutes or until filling is well browned and set. Cool completely before cutting. Serve at room temperature.