Forgetting The Slaw, Bits and Bobs for Your Memorial Day Barbecue And Warm Honey Is The Only Way To Go…

I always make too much food for big barbecues. The proof is that I don’t even notice when I invariably leave a dish or two in the back of the fridge. Luckily, of course, no one misses what wasn’t served. 

>Jump To Chicken with Honey Mustard Dressing

>Jump To Goat Cheese and Honey Endive with Pomegranate Seeds

For some reason, it’s often the slaw. I remember a long time ago, we had a big family barbecue with H(usband)’s grandparents in attendance. We were cleaning up the kitchen in anticipation of whatever I was planning to overserve for dessert and I found the red cabbage slaw in the back of the fridge. Big Mom Mom instantly said, “Never mind, we’ll have it now.” And the whole family was directed to have little bowls of red cabbage cole slaw before anyone could have dessert. (Grandmothers are the best!💓💓💓)

Last weekend in a prelim Memorial Day barbecue, I was so excited to make Smitten Kitchen’s absolutely divine sounding Mango Slaw. 

It came out wonderfully, even though I had to leave out the cashews for fussy family members. But guess what? I found it in the back of the refrigerator AFTER we had dessert. The good news is that it’s been pretty wonderful all weeklong (and particularly pretty with some pomegranate seeds added), but I’m sorry it wasn’t enjoyed by a wider audience. One hint – if you make it this weekend, put it in the FRONT of the fridge!

Hamburgers and Hot Dogs are must-haves, but I also like to serve Honey Mustard Chicken. Use whatever you want – bone-in or boneless, breasts or thighs. 

Most times, I actually cook the chicken inside, because the grill is filled with other things. Or precook it inside, don't worry about getting it browned and get some nice grill marks on before serving. The chicken can be served on its own or in buns with extra honey mustard dressing. 

The dressing is an incredible recipe that I’ve had taped to an inside kitchen cabinet for eons. (If this is your recipe - Bon Appetit maybe? - please let me know and I will immediately credit you.)

The recipe makes a lot, but you will love having it in the fridge for salads or as a marinade for any protein (or vegetable for that matter) and for drizzling on afterwards. I use safflower oil as the plain vegetable oil. It keeps forever in the fridge.

One more thing – it is SO much easier to warm up the honey before attempting to mix it with other ingredients. But please NEVER put the honey bear or any other plastic honey container in the microwave. Just coax out what you need into a small glass bowl and THEN zap it for 15 seconds or so until it becomes liquid. Then it will truly be blended in and you’ll be so happy with your perfectly emulsified dressing.

Chicken with Honey Mustard Dressing (serves 4)  

(If you double or triple the chicken, you'll still have enough Honey Mustard Dressing)

Honey Mustard Dressing:

1/3 cup cider vinegar

1/3 cup Dijon mustard

1/3 cup honey, melted in glass bowl in microwave for 15 seconds

1 cup vegetable oil (I use safflower oil)

6 boneless chicken thighs

optional: 1/3 cup orange juice or stock

For dressing, place all ingredients in blender. Mix well. Pour into jar and keep in fridge until you finish every last drop. (2 weeks is fine.)

Place chicken thighs in medium bowl. Mix with a few spoonfuls of dressing. (Don't let the spoon that touched the chicken back in the dressing!🙀) 

Place chicken on a baking sheet lined with foil and sprayed with nonstick spray. Or if you want a bit of sauce, place in a 9" x 13" baking dish. Cook in a preheated 400 deg F. oven for 45 minutes or until nicely browned. If desired, place under a hot broiler for a minute or two to brown more, or grill outside quickly before serving. 

(If using the baking dish, add the optional orange juice and a yummy tiny bit of sauce will emerge with the cooked chicken.)

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Two ideas for EASY starters. This is a pared down version of a Food Network recipe.  

Goat Cheese and Honey Endive with Pomegranate Seeds

(The name of the recipe is almost longer the recipe.)

 

2 heads of endive

2 tbls. honey, melted in glass bowl in microwave for 15 seconds

3 oz plain goat cheese

½ cup pomegranate arils

Cut the hard stem ends off the endive. Separate the leaves carefully. You will need to cut a bit more off the bottom as you get to the center. Plunge into cold water, drain and dry gently. 

Warm the honey in a small glass bowl for 15 seconds in the microwave or until it’s liquid. Mix it with goat cheese. (Or you can swirl it through the goat cheese for a fun look.) Smear it on the pointed ends of the endive leaves and place on platter. Pop a few pomegranate seeds over the goat cheese. Cover with a lightly damp paper towel until ready to serve.

 

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A friend just introduced me to these Trader Joe’s Marinated Chickpeas. They come in a tuna fish style can, and, omg, they are wonderful in a salad or even by themselves. I use them to zhuzh up (that’s one way it's spelled…weird) hummus for a super quick hors d'oeuvre.

Hummus Platter

Take your favorite hummus, homemade or not, spread it on a square plate. Surround it with cucumber slices and spoon over some of these wonderful chickpeas. I serve it with toasted pita triangles.  Voila! A lovely appetizer!

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Great leftovers this week:

 

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Have a great weekend and don't forget to honor the service people who honor our country with their service.

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