I originally published this blog post a couple of years ago. With Memorial Day just around the corner, it is still a good one to revisit. I have included several of my favorite summertime recipes, (only with a big improvement), I have added printer friendly versions!
Enjoy your holiday!
To start the Memorial Day holiday, we like to join our friends for an early morning walk through the Greenwood Memorial Terrace Cemetery in Spokane, Washington. It is a nice way to ‘step away’ from the routine and bring our thoughts to those who have given the ultimate sacrifice.
Memorial Day was once known as National Decoration Day and is recognized as a time to remember the men and women who died while serving in the United States Military. It is a day to remember our heroes, those who have sacrificed their lives in the aid and defense of others. My brother, Dayne Clark, was one such hero. Though Dayne dearly wanted to serve in the military, he wasn’t able to due to a disability. His desire to make a difference and help others prevailed and he found The American Red Cross who gave him a home and a purpose.
The culminating experience of Dayne’s life was having the opportunity to serve at Ground Zero, just days after the 9/11 terrorist attacks. Though his involvement there was more physically and emotionally taxing than he ever could have imagined, serving in such an important effort proved to be the most important experience of his life time. During his weeks volunteering there, Dayne was exposed to the dust and debris left in the air after the Twin Towers fell. Hidden in that dark and dusty air were carcinogenic particles and chemicals–asbestos, fiberglass, mercury, and benzene, among others. A short time after his service in New York City, Dayne developed a chronic illness. Though he was suffering in varying degrees of pain with a mysterious ailment, he continued to volunteer and travel to where he was needed. His illness was finally diagnosed as he was struggling through late stages of cancer. Dayne sacrificed his life in service to others and he wouldn’t have had it any other way. William Dayne Clark died a hero.
EACH YEAR ON MEMORIAL DAY A NATIONAL MOMENT OF REMEMBRANCE TAKES PLACE AT 3:00 P.M. LOCAL TIME.
To all of our heroes, THANK YOU.
Dayne found his bliss in serving with the Red Cross
A Look At The Holiday Marking the Official Beginning Of Summer As Told By HISTORY.com
Whether Solemn or Celebratory, Food Is Usually An Important Element For A Holiday Here Are A Few Of My Favorite Recipes For Summer
Grilled Skirt Steak With Minted Chimichurri
INGREDIENTS
2 tablespoons cumin seeds
3 jalapeño chiles, stemmed, cut in half, and seeded if desired
2 large cloves garlic
1 teaspoon Kosher salt
1 tablespoon freshly ground black pepper
1/4 cup freshly squeezed lime juice
1 1/2 bunches cilantro
3/4 cup extra-virgin olive oil
1 1/2 pounds skirt or flank steak
For Chimichurri:
1/2 bunch mint, chopped
1/4 bunch Italian parsley, chopped
1/4 bunch chives, chopped
1/4 bunch cilantro, chopped
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lime, juiced
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
Salt, to taste
In a medium bowl, whisk together chimichurri ingredients. Let sit at least 30 minutes before serving, allowing flavors to marry.
INSTRUCTIONS
- For steak: Lightly toast cumin seeds in a dry, medium skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapeños, garlic, salt, pepper and lime juice, and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth.
- If Grilling: Slice steak across the grain into diagonal strips, about 4-x1/2 inch in size. Arrange meat in a shallow pan and generously cover meat all over with marinade with your hands. Cover and refrigerate for 2-3 hours.
TWO COOKING OPTIONS:
***Sous Vide or Traditional Grilling
***Sous Vide Circulator, (this is my preferred method for cooking steak) . Click here for more on this technique: Place steak and marinade in an air-tight container or sealable bag and marinade in the refrigerator fo 2-3 hours.
Set Sous Vide temperature to 135 degrees F. Drain the meat and seal it in a FoodSaver Bag. When the water has reached temp, place the steak in the water and leave to cook for 4 hours.
3. Traditional Grilling: about 30 minutes before cooking, remove meat from refrigerator and thread on skewers. Heat grill or broiler until it is very hot. Grill skewers until they are at their desired doneness, about 3 to 4 minutes per side.
***Sous Vide preparation: about 5 minutes before you want to serve, remove the steak from the water bath and dry the meat with paper towels. Quickly sear the steak on both sides on a very hot grill. Remove from grill, tent and let rest for a couple of minutes. Slice steak across grain into diagonal strips and serve with Minted Chimichurri.
Jacques's French Potato Salad By Julia Child and Jacques Pépin
This is my favorite potato salad. It is light and fresh and works well with most anything you served it with.
INGREDIENTS
- 2 pounds fingerling potatoes, baby potatoes or other small waxy potatoes
- 1/2 cup extra-virgin olive oil
- 1/2 cup1/4-inch slices of scallion, green and white parts
- 1/2 cup chopped sweet onion
- 3 cloves garlic, mashed and coarsely chopped (1 1/2 teaspoon)
- 1/3 cup white wine
- 1 1/2 tablespoons Dijon-style mustard
- 2 to 3 tablespoons chopped chives
- 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
For serving and garnishing
- Large radicchio leaves, about 6, from the outside of the head
- 1 or 2 hard-boiled eggs, coarsely chopped
- Chopped fresh parsley
INSTRUCTIONS
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
- Heat 2 tablespoons of the olive oil in a small sauté pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves sprinkle chopped egg around the edges, and parsley over the top.
Bright and Fresh Orzo Salad
This is one of my favorite "go to" recipes for picnics
INGREDIENTS
- 1 teaspoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh dill
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1 pound orzo pasta, cooked al dente, drained
- 6 ounces feta cheese, crumbled
- 1 large yellow pepper, finely diced
- 1 large red pepper, finely diced
- 1/2 cup kalamata olives, pitted and quartered
- 2 scallions, finely sliced
- 1 tablespoon finely chopped fresh oegano
INSTRUCTIONS
Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
This recipe is from the May 2018 bon appétit magazine. It serves 8. The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist to the classic dessert.
INGREDIENTS
- 6 large egg yolks
- 1/2 cup sugar
- 3 cups mascarpone
- 3 tablespoons dark rum
- 1/4 teaspoon kosher salt
- 1 cup espresso or very strong coffee
- 1 7-ounce bag amaretti cookies (Italian macaroons; about 4 cups)
- 2 tablespoons unsweetened cocoa powder
Special Equipment: Eight 6-oz glasses or ramekins
INSTRUCTIONS
- Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside
- Place espresso in a small bowl. Workin gin batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
- Dust tiramisù with cocoa powder just before serving.
Do Ahead: Tiramisù can be made 1 day ahead. Cover and keep chilled.
Have An Entertaining Day!
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