Memorial Day Treats

To many of us, holidays and other festive occasions mean food. It’s our way of honoring family and friends. It also is a way of carrying on family traditions and hopefully beginning a new one here and there. It's a perfect opportunity for Foodtasmic ideas.

Memorial Day is a very special time. Most every one of us has a direct connection to someone who served in a military role. My dad was wounded in North Africa in WWII. He was usually pretty quiet about being shot. If it weren’t for the men and women in our past and those out there today, think of the freedom we would give up.

Memorial Day is the unofficial beginning of summer for lots of us. Spring has brought forth green and summer’s heat will produce wonderful bounty. Fortunately there’s already produce in our markets from this year’s tender growth.

The weekend was short for us. Jimmy’s served every day. But somehow we found a way to get in a few special meals.

On Friday I got in by 10 – how very nice. When I asked about dinner, my directive was something with bread. I always keep a small par-baked loaf or two of French bread in the freezer. In 25 minutes I can have “fresh” bread. This is a Foodtasmic staple - bread in the freezer.

While the oven heated, I got out a peppered goat cheese and sliced some ripe Brebis. It’s such a good cheese. Also came a swath of rich farm butter. In no time a meal was born - crunchy bread, great butter and two excellent cheeses. Add wine and our holiday weekend was off to a super start.

Saturday morning was simple – espresso and almond biscotti. That got us going and allowed time for a shopping plan. After a stop at the printers to pick up the following week’s menus, we were off to seek fresh goodies. On Friday I had gotten a 2# red fish and some Eden Farms ribs. So we were already armed with some provisions.

The Parkway Framer’s Market turned out to be almost the only stop we needed to make. They were loaded with wonderful stuff. I bought cantaloupe, mango, strawberries and an apple for fruits. Veggies included asparagus, corn, zucchini, tiny eggplant, red onion, small cucumbers, yellow and Poblano peppers. I also got cilantro. I had basil and tarragon growing at home already.

Most any food trip for me includes a stop at Wright’s. We got supplies for church coffee hour the next morning plus leaf lettuce and chicken. There were 2 of them under 3 pounds. I usually buy any of those I see. Then we hurried home after a stop at Jimmy’s to leave menus and a few veggies.

No doubt Foodtasmic experiences were coming soon.

It was lunch time and we had so much to pick from. I cut slices of the cantaloupe at once. You could smell the ripeness through the skin. There was a piece of roasted pork that I sliced too. I topped the melon with cilantro and pickled ginger. It was a really pretty plate and just right with a crisp Sauvignon Blanc.

Dinner that night just had to use that great fresh fish. They don’t get better in the fridge you know. I made a stuffing for the expanded cavity from ginger, preserved ginger, red onion, cilantro, apple, garlic, lemon zest, salt, pepper and olive oil.

The fish was grilled whole and removed from the bone before serving. The stuffing was served on top. Its brightness greatly enhanced the dish. The side was a simple ratatouille made from the fresh ingredients.

On Sunday morning we were too busy to even have a quick coffee. We were off early to appointed tasks. After serving lunch downtown, we were ready to make and 3 o’clock version for ourselves.

What to have? Time was wasting. I had already blanched fresh green peas. These went on top of a large lettuce leaf along with cantaloupe, strawberries and cucumbers. All this was dressed with olive oil and lemon juice and a splattering of salt and pepper. The cheeks of the redfish from the night before finished out the plate. Never discard those wonderful treats. That's another Foodtasmic principle.

The wine was a new one to me – Flip Flop Pinot Grigio. It’s a winner. It is bright with lots of citrus. This entire line of wines is quite good and they are real bargains.

One of those chickens called to me on Sunday night. I took the backbone out and stabilized the bird with a long metal skewer before adding salt, pepper and tarragon. In about 30 minutes on the grill, it was ready to turn skin side down on the hot side to crisp the skin. I halved the yellow pepper and stuffed it with the solids of leftover ratatouille and topped them with shredded cheese. They cooked on the grill with chicken – the low side.

Caymus Conundrum red was a perfect wine.

On the actual day, we got to have that coffee – fresh tasty espresso. Good orange juice and strawberries in cream rounded out our breakfast treats.

Monday lunch was a salad of thick tomato slices, peeled and blanched asparagus, peppered mayo, sweet Mineolas and sharp Cheddar. Oh yes – fresh bread for the holiday. Airlie Muller Thurgau proved to be a very nice wine for the salad and for the outside location.

Ribs came along at night. I made a dry rub and let them sit a few hours in the fridge. They went on the grill away from the heat. About 30 minutes of hickory smoke helped flavor the meat.

The corn had the silks removed and the husks wrapped back around the ears. These were soaked in water before spending a few minutes on the grill.

Fresh chutney made from mango, apple, garlic, poblano and cilantro spiked with a touch of Sriracha rounded out the meal.

Sauce? No need. The chutney was all that was necessary. Butter for the corn did the trick. Gallo Family Cabernet hit the spot for a wine.

Any weekend or another set of days can make for a festive celebration and Foodtasmic fun. Holidays are necessary. Good food and wine will do the trick.