30 May 2010

Written by: Rob Lazlo

Living at the Jersey Shore, Memorial Day Weekend has always meant the start of summer and the influx of summer residents and tourists that swam across the island in search of overpriced beachwear and other valuable trinkets.  It also means the air will be filled with the smells of the first summer barbecue, so here, humbly submitted, is a Memorial Day Menu a little more adventurous than just burgers and dogs.

 

Ribeye Steak Sandwiches

 

These delicious creations were available on the Ocean City Boardwalk for about a month and a half 15 years ago until the restaurant selling them went out of business.  Not willing to live without them, I recreated them on my own.

 

Ingredients:

 

Thin sliced ribeye or club steaks

Kaiser Rolls

Red Onion

Iceburg Lettuce

Sliced Beefsteak Tomato

2 Cloves Garlic chopped

Salt

Pepper

¼ Cup Worcester Sauce

3 Tb Yellow Mustard

 

Combine the Garlic, Worcester Sauce and Mustard to form a marinade.  Salt and pepper the steaks on each side and let the meat marinate for about an hour.  Grill the steaks on each side (they won’t take long - maybe 3-5 minutes if they’re thin enough).  To assemble, just top each sandwich with lettuce and one generous slice of tomato and red onion.  These amazing sandwiches don’t even need condiments!

 

 

Hit the title/read more to see additional recipes that can make your Memorial Day one to remember...

 

 

Grilled Swordfish Sandwiches

 

The vastly underrated swordfish has a beefy texture but a gentle flavor.

Ingredients:

 

Swordfish Steaks

Large or “hearty” white bread

Butter

Romaine Lettuce or Arugula

Salt

Pepper

Fresh or dried thyme, oregano and basil

Garlic Powder

1 Clove Garlic chopped fine

¼ cup Mayonnaise

2 TB sweet relish

Lemon Zest of one lemon

Juice of Half a lemon

 

Season the swordfish steaks with a spice rub of salt, pepper, thyme, oregano, basil and garlic powder.  Grill or pan sear the steaks about 5-7 minutes a side depending on thickness.  Swordfish is done when the inside is white (no longer translucent).

 

Make Texas Toast out of the bread by buttering each side and grilling (if you’ve ever made a grilled cheese sandwich, you know what to do)

 

Combine the garlic clove, relish, mayo, lemon zest and lemon juice to make a tangy tartar sauce.

 

Assemble the sandwiches by spreading sauce on a piece of bread, top with lettuce, then add one swordfish steak and complete.

 

 

 

 

Perfect Traditional Potato Salad

 

The two keys to perfect potato salad are cooking the potatoes to the proper done-ness and generous use of salt and pepper.

Ingredients:

5 lbs. white or red skinned potatoes (if you use the red skins, you don’t have to peel after boiling)

4 hardboiled eggs

6 Stalks Celery - chopped

1 medium yellow or sweet onion - chopped fine

Salt

Pepper

Mayonnaise

White Vinegar

 

Boil the potatoes until they are fork tender.  Immediately remove from heat and run under cold water.  Refrigerate potatoes until they are cool enough to handle.

 

In a large bowl, combine about a cup of mayonnaise with the onion, celery, just a capful of the white vinegar, and season with salt and pepper.  Peel white potatoes and cut into bite size pieces.  Here is the key:  because all your potatoes aren’t the same size, the larger ones may have undercooked centers.  Throw that part away.  The smaller ones may be overcooked (if they are crumbly and fall apart, they are overcooked).  Likewise, throw that part away.  There will be plenty of useable potato.  Start adding potato to the dressing mixture in the bowl, stirring occasionally to combine.  To peel the hardboiled eggs, hit the eggs on a hard surface to crack the shell, then peel under cool running water.  When adding the eggs to the bowl, smash the egg yolk into the dressing mixture.  Chop the white into bite size pieces.

 

You MUST taste test the salad periodically to see if you need more mayo, more salt, more pepper, etc.  I usually taste my potato salad at least 3-4 times before it is done.  I almost ALWAYS add more salt and pepper.  I occasionally add a little more onion.  I usually need a touch more mayonnaise near the end.

 

Try these out and if you can handle them I’ll move on to some more difficult but even more rewarding recipes in the future.