Grilling in Style: Labor Day Menu


From appetizer to dessert and everything in between, Shawn has covered the grill menu for the Labor Day holiday 2021.

SAN DIEGO – Grilling and Labor Day go hand in hand like peanut butter and jelly. Shawn Styles from News 8 cooks up a perfect meal for family and friends that includes the starter, main course and, of course, dessert! Watch videos of each menu item being prepared.

panzanella salad

  • 1 ciabatta bread
  • 1 pint of heirloom cherry tomatoes
  • 6-8 sweet peppers
  • 1/2 red onion
  • 8 ounces of mozzarella balls
  • 1/2 cup basil, chopped
  • 1/2 cup chopped Italian parsley
  • 2 tablespoons of olive oil

Vinaigrette

  • 1/2 cup olive oil
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of lemon juice
  • 1 tablespoon of honey
  • Kosher salt, big pinch
  • Fresh cracked pepper
  • Grated parmesan cheese

Combine all dressing ingredients and refrigerate. Slice the ciabatta and grill on the grill, then cut into cubes. Drizzle the pepper and chopped onion with a drizzle of oil to lightly char the grill. Half tomatoes and chop very coarsely over the peppers and onion, toss with the vinaigrette. Combine all the ingredients, mix and garnish with the Parmesan shavings.

WATCH: The preparation of the Panzanella salad

Grilled Chicken with Mediterranean Salsa Verde

  • 3-4 pounds. pieces of chicken or 6-8 oz of fish, pork or beef (per person)
  • 1/4 cup olive oil
  • Kosher salt
  • Cracked pepper
  • 1 cup chopped Italian parsley
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
  • 2 tablespoons of chopped capers
  • 1 anchovy fillet, minced
  • 1/2 cup olive oil
  • Kosher salt, pinch
  • crushed red peppers, pinch
  • fresh cracked pepper
  • add water to loosen

If you have a food processor or blender it will go much faster, combine all of the salsa verde ingredients into whatever you have while pulsing to get a coarse salsa. Place in a bowl and refrigerate until ready to serve. You can also chop by hand, it will just take a while. Once your salsa verde is ready, toss the chicken or other protein with olive oil, salt and pepper, broil to the temperature you prefer. Drizzle lightly with Salsa Verde and serve.

WATCH: The chicken goes on the grill and the salsa is done

Grilled peach bread pudding

  • 4 egg yolks
  • 1 half and half cup
  • 1/2 cup brown sugar
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 4 cups cubed crusty bread or brioche
  • 2 yellow or white peaches
  • Kosher salt
  • Vanilla ice cream
  • Caramel sauce
  • 4 tablespoons of melted butter
  • Cupcake liners

Split the peaches and remove the pit, brush them lightly with butter and salt. Place on the grill flesh side down 4-5 minutes, remove from heat to cool. Combine the egg yolks, half and half, sugar, vanilla and cinnamon and whisk. Brush the cupcake pans with butter and place them in a cupcake pan. Cut the peaches into cubes and toss with the diced bread and egg mixture, divide into cupcake molds. At this point you can use your oven for 15-18 minutes at 350 degrees or place in a covered grill, indirect heat for 20 minutes at 400 degrees. Remove from oven / grill and let stand 5 minutes then serve with ice cream and caramel sauce

WATCH: Grilled Peach Bread Pudding (PART 1)

WATCH: Grilled Peach Bread Pudding (PART 2)

WATCH RELATED: Grilling in Style: Memorial Day 2021 Edition


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