As Summer draws to a close (not that you would notice here in Southern California since it's hotter than the middle of the sun lately); the final long weekend is almost upon us... Labor Day. By now I'm sure you all know the origins of "Labor Day".
On September 5, 1882 the first Labor Day parade was held in New York City. Twenty thousand workers marched in a parade up Broadway. They carried banners that read "LABOR CREATES ALL WEALTH," and "EIGHT HOURS FOR WORK, EIGHT HOURS FOR REST, EIGHT HOURS FOR RECREATION!"
After the parade there were picnics all around the city. Workers and celebrants ate Irish stew, homemade bread and apple pie. At night, fireworks were set off. Within the next few years, the idea spread from coast to coast, and all states celebrated Labor Day. In 1894, Congress voted it a federal holiday.
Two of my favorite things... a picnic AND a parade! I thought maybe I would dedicate this blog entry to celebrate foods of this national holiday; maybe give you some inspiration for your Labor Day festivities!
Let's see, well... grills all over the country will be fired up and ready for the obligatory hot dog, hamburger, grilled veggies, corn on the cob, a nice New York cut or perhaps a T-Bone perfectly aged. Marinated chicken, bacon wrapped jalapeños stuffed with various cheeses, OH WAIT! And the salads! Can't forget the salads! For some reason backyard parties always evoke a wide range of salads into showing up! Fad salads, ice berg lettuce salads, pasta salads, the feared and never quite understood "ambrosia".
Then there's the multi-colored mini-marshmallow salad trapped in an orange or green, or heck BOTH jello mold.
There's always pie. Apple, peach. I for one will be making the Bourbon Chocolate Pecan Pie, there will be a very nice New York style cheesecake (thank you Dr. Wanner), Bing Cherry pie, Blueberry pie ...
... and perhaps the Chocolate Pie. Always a crowd pleaser. I'll be whipping up some carnitas quesadillas for Luckythedog's best pal, although he prefers a soft carnitas taco...and really, who doesn't? Sorry, focus... back to the matter at hand... so, we covered grilling, salads, pie... what am I missing from this festive event???? WAIT! Drinks!
Well it must be beer I would think. Isn't that the National beverage of all back yard shindig?
Regardless of your favorite libation, here's a salad that I hope you'll enjoy, followed by the Lime/Cilantro chicken skewer recipe:
Greek Salad (Back Yard Party style)
(this makes 4 servings so adjust as needed)
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
How to do it:
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.
Lime/Cilantro Chicken Skewers
What you need:
1 package of boneless,
skinless chicken breasts
1 bunch of cilantro
1 cup of lime juice
1/2 cup of lemon juice
1/4 cup of extra virgin
olive oil
a “shake” of red pepper
flakes
salt and pepper to taste
12 wooden skewers (soaked in warm water for :30 minutes)
How to do it:
Cut and trim chicken then divide each piece up into three or four long strips. Thread onto soaked skewers, adding salt and pepper to fast and refrigerate.
Using an emulsifier, combine all remaining ingredients into a thin paste.
Fire up the grill and cook the chicken (4 minutes each side) all the while basting with the lime/cilantro mixture with each turn. Once chicken is cooked, transfer to deep dish and pour remaining lime/cilantro mixture over top.
Serve hot!
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Whatever your Labor Day plan is, do me one thing? Enjoy yourself! You've earned that day off!
With love, The Sunflower xo
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