Memorial Day Weekend is the “Official-Unofficial” kick off to summer. Memorial Day was initially known as “Decoration Day" and it was first observed on May 30, 1868, to honor the sacrifices of Civil War soldiers. During the first celebration of Decoration Day, General James Garfield made a speech at Arlington National Cemetery than 5000 participants helped to decorate more than 20,000 graves of Union and Confederate soldiers that are buried there.
Today, at Arlington National Cemetery, small American flags are placed on each grave and it is customary for the US President or Vice-President to give a speech honoring the sacrifices of those soldiers and to lay a wreath at the Tomb of the Unknown Soldier.
Even though summer does not actually arrive until June 21, this holiday weekend gives us permission to go ahead and celebrate early. Many families will be planning cook outs and get-togethers so get ready to fire up that grill for the season!
Grilled Herbed Pork Tenderloin
●1/4 cup fresh oregano leaves
●1/4 cup fresh sage leaves
●1/4 cup fresh orange juice
●1/4 cup honey
●1 tablespoon coarsely ground black pepper
●2 tablespoons grated lemon rind
●2 tablespoons grape seed oil
●1/4 teaspoon salt
●6 garlic cloves, peeled
●2 (1-pound) pork tenderloins, trimmed
●1/4 teaspoon salt
●Cooking spray
Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally. Prepare grill.
Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.
Grilled Corn with Chipotle Butter ●4 ears corn
●3 tablespoons unsalted butter
●2 teaspoons seeded, minced chipotle chilis in adobo sauce
●2 teaspoons fresh lime juice
●1/2 teaspoon salt
●1/4 teaspoon freshly ground black pepper
●1/4 cup grated or crumbled queso fresco
●4 lime slices (optional)
Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes. Melt the butter in a small saucepan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors. Preheat the grill to medium-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired.
Marinated Grilled Apples with Mint ●2/3 cup fresh orange juice
●1 tablespoon chopped fresh mint
●2 tablespoons honey
●1 teaspoon vanilla extract
●1/2 teaspoon ground ginger
●1/4 teaspoon black pepper
●3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
●Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally. Prepare grill. Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
NEXT WEEK—It's A Man's World!
Remember......Life is short. Eat Dessert First!!
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