5 on the grill
Your guests will be fired up over this Labor Day feast
It’s hard to say goodbye to summer. Though it might not be the official end of the season, Labor Day is often thought of as the conclusion of an all-too-short summer vacation. ❚ Along with the end of summer comes the end the summer grill season. Soon (for most of us) that outdoor grill will go dormant, tucked under a tarp or unceremoniously wheeled into a garage or shed. ❚ This year, make the summer party season go out with a bang by putting that grill to full use with a menu that is completely grilled, from salad to dessert. The magic number for this lazy, graze-y Labor Day feast is five; five recipes, each using only five ingredients (not counting salt and pepper). ❚ With cold beer in one hand and tongs in the other, you’ll be able enjoy a Labor Day that is short on labor and long on fun.
Make the grill the star
Ribs are a favorite at any outdoor summer party. Often requiring an extended slow-roast in a low-temperature oven, ribs take some time to become grill-ready.
You can avoid all that by making foilwrapped rib racks that are quick-roasted on the grill. The ribs steam and become forktender in the foil before emerging from their grill steam bath for a fast char. A rib purist may turn up his or her nose, but in a blind taste test, these 70-minute barbecued ribs will easily hold their own.
Start with a savory dry rub. Smoked paprika is the predominant ingredient here,
along with Italian seasoning, garlic powder and salt. Generously rub the top of the ribs and then wrap in a double layer of aluminum foil.
Roast on a hot grill for an hour. The heat from the grill and steam from the packet quickly cook the ribs, keeping them moist and juicy.
Remove rib packets from the grill and discard the used foil. The ribs make a quick 10-minute return visit to the grill, slathered with your favorite barbecue sauce. Turn several times, basting with sauce in between.
Make preparation easy by preparing the dry rub ingredients days in advance. The
ribs can be rubbed and wrapped the morning of your Labor Day feast. If hosting an allday event, keep the ribs coming by throwing a packet or two on the grill every hour.
Get corny
It’s that time of year when corn is staring you in the face at every turn.
The only thing better than fresh summer sweet corn, is fresh summer sweet corn that is grilled. The smell is almost as delicious as the finished product.
Here we grill the corn in its own husk.
Peel back the husk and remove the silk. To keep the corn from burning and to provide extra moisture, soak corn in the husks in cold salted water 1 hour. Dry off the ears with toweling and then brush with a mixture of unsalted butter, fresh lime juice and a touch of honey. Re-cover with the husk and tie the top securely with a piece of water-soaked kitchen string. For extra flavor and aroma, tuck a sprig of fresh rosemary inside the husk.
Go sweet
Swap out potato salad for grilled sweet potatoes topped with pistachios and a drizzle of pomegranate molasses. Give the potatoes a good scrub; they’ll go on the grill with skin on. Two minutes in the microwave ensures the potatoes get completely cooked on the grill.
Brush wedges with olive oil and sprinkle with salt and pepper. Use a grill to ensure that none of the wedges gets lost though the grate.
The final dish takes on a Mediterranean flair from syrupy and slightly sweet pomegranate molasses, available at Mediterranean markets and in grocery stores with international offerings. Place the grilled sweet potatoes on a large serving dish, drizzle with molasses and top with coarsely chopped unsalted pistachios.
Don’t forget the greens
Although lettuce and the grill seem like unlikely bedfellows, they make a great set of partners if the right lettuce is selected. A sturdy variety like romaine is a good choice. For extra color and a hint of bitterness, add a head or two of radicchio.
Cut washed and dried lettuce into long wedges and brush with olive oil and a grind of pepper. A quick visit to a hot grill gives the lettuce a slight char and a soft smoky flavor. Place the leaves on a large serving platter. Top with crisp bacon pieces, your favorite blue cheese and a drizzle of balsamic vinegar. You may never go back to a raw lettuce salad again.
Pineapple and ice cream – a perfect pairing
Sweet and juicy, yet firm, fresh pineapple — cut into rings or large spears — is a perfect fruit for grilling.
Generously rub the pineapple pieces with a mixture of brown sugar and cinnamon before grilling to give the fruit a sweet caramelized char.
The pineapple can be served on skewers for easy eating or made into a stunning sundae topped with a scoop of vanilla ice cream. The heat of the pineapple will gently melt the ice cream, creating the perfect end-of-summer bite.