Labor Day weekend used to mean one last hurrah before school started; the official end of summer’s lazy days and backyard barbecues. But things have changed: schools are now in full swing by mid-August, and family vacations have already faded into the realm of memories. But one thing hasn’t changed: Labor Day weekend and barbecues are still part of our “core curriculum” as we transition to a faster pace for the rest of the year.
Labor Day weekend used to mean one last hurrah before school started; the official end of summer’s lazy days and backyard barbecues. But things have changed: schools are now in full swing by mid-August, and family vacations have already faded into the realm of memories. But one thing hasn’t changed: Labor Day weekend and barbecues are still part of our “core curriculum” as we transition to a faster pace for the rest of the year.
No matter which meats, seafood, poultry or vegetables you choose for this traditional cook-out, consider classing up the accompaniments for your grilled goodies. Here are several sauces and salsas that will tweak tradition, just a bit.
Satay sauce for meat and veggies
Grilled chicken, beef, or vegetables get extra flavor and texture with this fresh, slightly chunky version of everybody’s favorite Asian sauce.
Recipe from “Backyard Barbecues” by Time-Life Books; makes 4-6 servings.
2 small dried chili peppers, seeded and chopped
1/4 cup hot water
2 tablespoons peanut oil
1 small yellow onion, chopped
1 clove garlic, chopped
1 tablespoon soy sauce
1 teaspoon ground turmeric
1 cup dry-roasted peanuts
1 scant cup canned coconut milk
1 tablespoon lemon juice
In a small bowl, combine chilis and hot water; let stand about 20 minutes. Meanwhile, in a small frying pan over medium-low heat, warm peanut oil until hot but not smoking. Add onion; saute until slightly wilted, about 1 minute. Add garlic; saute until fragrant, about 2 minutes. Add soy and turmeric; cook, stirring occasionally, until onion is soft. Remove from heat and let cool.
In food processor, pulse peanuts to a coarse grind. Transfer to a bowl; set aside. Add soaked chilis and 3 tablespoons of the soaking liquid to the processor; process until smooth. Add onion-garlic mixture; process until smooth. Add coconut milk, ground nuts, and lemon juice. Using on-off pulses, process just until mixed. Transfer to a heatproof bowl; place over barely simmering water (not touching) and cook, stirring, until hot, about 15 minutes. If making in advance, cool and refrigerate. Re-warm before using.
Black bean mango salsa
Try this colorful condiment with grilled poultry, fish, or vegetables. Recipe from “Pacific Bounty” by Roy Yamaguchi; makes 4 servings.
1/2 cup black beans
4 cups water
1/2 cup diced onions
2 tablespoons olive oil
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 cup diced red bell pepper
1/4 cup diced celery
Salt and pepper to taste
2 tablespoons red wine vinegar
1/2 cup diced fresh mango (peeled and seeded)
1/2 cup diced watermelon
Simmer beans in the water about 45 minutes or until cooked. Add more water if needed. Drain and reserve beans. In a large saute pan, lightly brown onions in olive oil. Add cumin, chili powder, cayenne pepper, red bell pepper and celery. Cook about 1 minute. Place mixture in a medium stainless-steel bowl and season with salt and pepper. Add red wine vinegar, fruit and black beans; mix well and chill until ready to use. Serve slightly chilled.
Ginger-mustard mayonnaise
Whip up this easy condiment for topping burgers made with salmon, chicken or turkey.
This recipes makes enough for 2 servings; scale up as needed.
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
3/4 teaspoon finely grated fresh ginger root
1/2 teaspoon soy sauce
Combine all ingredients in a small bowl; whisk until smooth.
Chill until ready to use.
Spicy berry salsa
This bright, tangy salsa is deceptively spicy; perfect with grilled chicken or fish. Recipe from “Berries: A Book of Recipes” by Lorenz Books; makes about 2 1/2 cups.
1 fresh jalapeño, finely minced
1/2 red onion, minced
2 scallions, chopped
1 tomato, finely diced
1 small yellow bell pepper, seeded and minced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1 tablespoon raspberry vinegar
1 tablespoon fresh orange juice
1 teaspoon honey
1 tablespoon olive oil
1 cup strawberries, hulled
1 cup blueberries or blackberries
1 cup raspberries
Put minced jalapeño in a medium bowl. Add red onion, scallions, tomato, bell pepper and cilantro; stir to blend thoroughly. In a separate small bowl, whisk together the salt, vinegar, orange juice, honey and oil. Pour over the jalapeño mixture; stir well. Coarsely chop the strawberries. Add to jalapeño mixture with the whole blueberries or black berries and the raspberries. Stir to blend, then let stand at room temperature for 3 hours before serving.