Labor Day Cookout: Fun Farewell To Summer
Labor Day is the perfect time for a good-bye-to-summer cookout.
And what better to have on the menu than dishes made with some of summer's most flavorful offerings, ones to savor year-round?
On The Early Show Thursday, cookbook author and cooking teacher Tori Ritchie suggested just such a treat, featuring easy recipes.
Ritchie was in the flagship store in Manhattan of specialty home furnishings retailer and The Early Show partner Williams-Sonoma.
She started with the burgers, but not just any burgers. Ritchie made mini-burgers, the rage in restaurants these days, and fun to make at home. They're a good size for kids and easy to handle outdoors, and you can eat as many as you want.
Corn salad was the choice for a side dish. End-of-summer corn and cherry tomatoes are in peak season at Labor Day, and delicious in this salad.
For dessert, Ritchie recommended watermelon pops, which the kids can make with you the day before.
RECIPES
Mini Burgers with Pimento Cheese
A specialty of the American South, pimento cheese is made by combining shredded cheddar cheese with minced pimentos, mayonnaise, a touch of cayenne and other seasonings, although recipes often vary. For best results, use a high-quality, extra-sharp cheddar.
4 oz. extra-sharp cheddar cheese, shredded
1 jar (4 oz.) pimentos, drained and finely minced
1 1/2 Tbs. finely chopped green onions, white and green portions
1 1/2 tsp. salt
1/8 tsp. cayenne pepper
Pinch of black pepper
2 Tbs. mayonnaise
1 1/4 lb. ground beef
12 Parker House rolls, each 2 inches wide, warmed
Lettuce leaves, sliced tomatoes or other favorite burger accompaniments
French fries for serving
In a bowl, combine the cheddar cheese, pimentos, green onions, 1/2 tsp. of the salt, the cayenne and black pepper. Stir in the mayonnaise until incorporated. Refrigerate the pimento cheese until ready to use.
In a bowl, combine the ground beef and the remaining 1 tsp. salt. Divide into 12 equal portions and gently form into balls. Using a mini burger press, shape the balls into patties.
Heat a nonstick grill pan over medium-high heat. Working in batches, cook the burgers for 1 to 2 minutes, then flip them. Spoon the pimento cheese onto the burgers and cook for 1 to 2 minutes more, or until done to your liking.
Serve the burgers immediately on Parker House rolls with your favorite burger accompaniments and French fries.
Serves 4
Williams-Sonoma Kitchen
Pan-Roasted Corn Salad with Tomatoes and Feta
A seasonal blend of sweet corn and juicy tomatoes is tossed with fresh herbs, spiked with lime, and enriched with salty feta cheese.
4 ears of corn, husks and silk removed
2 to 3 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portion only, thinly sliced on the diagonal
Salt and freshly ground pepper, to taste
2 to 3 cups halved cherry tomatoes
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime, plus more as needed
2 Tbs. finely slivered fresh basil
Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 Tbs. of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
In another bowl, combine the tomatoes, cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.
Serves 4
Williams-Sonoma Kitchen
Watermelon Ice Pops
Cool off on a hot summer day with these refreshing pops!
4 1/2 cups watermelon chunks
1/2 cup sugar
1 pinch of salt
Put the watermelon chunks on a cutting board. If you see any black seeds in your watermelon chunks, use the point of a paring knife to carefully poke them out.
In a blender container, combine the watermelon chunks, sugar and salt. (Salt might seem like a strange ingredient to add to a dessert, but it actually helps make the flavor of the watermelon more intense.)
Cover the blender with the lid and hold it down while you blend on high speed until the mixture is liquid (some small chunks of melon are okay).
Pour the mixture into a glass measuring cup with a spout, then divide the mixture evenly among 8 frozen fruit pop molds. Insert the sticks.
Freeze the ice pops for at least 8 hours or overnight.
Run the molds under warm water for 30 seconds to release the pops. Eat the pops right away! Makes 8 pops.
Adapted from "Williams-Sonoma Sweet Treats," by Carolyn Beth Weil (Simon & Schuster, 2006)