Memorial Day Menu to Remember!

Memorial Day is just around the corner, and to Bernadette that means remembering all of those Americans who have served to protect this great country. It's also a day to enjoy two of the best things that mark the start of the summer season: BBQ, and the Indy 500! But here is the problem: How can you pull off a great BBQ dish AND watch the big race at the same time? Don't sweat it because Bernadette knows best and she's got you covered. This menu is extremely simple and everything can be prepared in advance if you want, giving you ample time to watch the race, enjoy a cocktail, and be with your friends and family. Then, you can amaze them with your Slow-Cooked Country-Style Pork Ribs and Sauce, Texas Three-Way Potato Salad, and Lemon Tart Ice Cream. Now, let's start those engines!

1. Slow-Cooked Country-Style Pork Ribs and Sauce

The success of this dish requires two important pieces: the sauce, and a crock pot. The crock pot allows you to put these ribs on the same day if you want and just let them cook until tender without a lot of fuss. Or, you can cook them ahead the same easy way and just take it easy on Memorial Day. The sauce features diced onions to give it a little texture and brown sugar and beer to balance the tartness of the ketchup.

What you need to make it:

• 2 pounds of country-style pork ribs
• 2 large yellow onions
• 44 ounces of ketchup (that's the big bottle when you are at the store)
• One 16 ounce can of beer (we recommend a lager or something light)
• 1 stick of butter
• 1 tablespoon Grey Poupon mustard
• 1 tablespoon Worcestershire sauce
• A dash of Tabasco (or more if you like it spicy!)
• 1/2 teaspoon salt*
• 2 tablespoons dark brown sugar*
• Juice of half a lemon*

*These three ingredients can be increased or decreased for your taste. If you want it sweeter or more tart, it's up to you. These measurements are the base amounts that we use to make the sauce, but you're the chef so it's your call!

A. Here is how you make the Ketchup and Onion BBQ Sauce:

• Dice onions.
• Combine ketchup and beer in a large sauce pot and place over medium heat.
• Add butter, mustard, Worcestershire sauce, and Tabasco (if desired) and heat to a low simmer.
• Add butter and stir until melted.
• Add salt, brown sugar, and lemon juice--this is the point where you can fine-tune the flavor to your preference.
• Stir until the salt and the sugar are dissolved.
• Now, add diced onions and stir to completely mix the sauce.
• Heat on a low simmer until the onions are tender but not soft.
• DO NOT ALLOW TO BOIL! When tomatoes boil, they increase in acidity and that can lead to indigestion and heartburn later.

B. Combining the sauce and ribs to cook

• While the sauce is heating, you can wash and dry your pork ribs, patting them dry with paper towels. 
• Once the sauce is heated and the onions are tender, place enough sauce in the bottom of your crock pot to cover the surface and avoid the meat sticking.
• Now layer your pork ribs on top of each other in the crock pot, covering each layer with plenty of sauce.

• Once all the ribs are in the crock pot, pour the remaining sauce over the ribs.
• Turn the crock pot on high for one hour, then reduce to medium for 6-8 hours or until the ribs are fall-apart tender.

2. Texas Three-Way Potato Salad

This is a light, crunchy, fresh potato salad that can be served three ways depending on your preference or that of your guest. The first way is with homemade mayonnaise. Yes, I did write homemade but before you dig in your heels and refuse, keep reading because it's really not that hard. The second option is with a simple lemon vinaigrette if you have guests that don't like mayonnaise or are pregnant since the mayonnaise does have raw egg yolk in it.* The third way brings a little smoke and sweetness to the mix: We combine equal parts Chick-fil-A® sauce and mayonnaise to dress the salad.

A. What you need to make the Homemade Mayonnaise:

• 1/2-1 teaspoon salt, depending on how salty you want the mayonnaise (we recommend sea salt)
• 1/2 teaspoon DRY mustard
• 1/2 teaspoon sugar 
• 2 egg yolks
• 2 tablespoons lemon juice, divided
• 1 cup of vegetable or corn oil
• A pinch of cayenne pepper
• An electric whisk (it will make things so much easier)

There are two tricks to making this condiment. First, you must SLOWLY drizzle the oil into the egg yolk mix. Second, once you start whisking, DO NOT STOP. If you are cooking with someone, divide the labor so that one of you drizzles the oil and the other whisks. If you're doing it alone, then get your mixing bowl locked down so it won't turn or spill. Then drizzle with one hand and hold the whisk with the other. Practice makes perfect on this one, trust Bernadette. But once you master this technique, you will never eat store-bought mayonnaise again.

Here is how you make it:

• Mix the salt, mustard, and sugar in a small bowl (the small bowl helps make sure you are whisking all of the oil once you start adding it).
• Add the egg yolks with ONE tablespoon of the lemon juice and whisk into a smooth paste.

• Now, start SLOWLY adding the oil in a drizzle while whisking on high speed, making sure to move the whisk around the bowl to combine all the ingredients with the oil.
• The mix will start to thicken after a few minutes--that means you're doing it right!
• Continue to slowly add the oil, making sure that the mix stays thick and smooth.
• Once you have added HALF of the oil, add the second tablespoon of lemon juice while whisking.
• Continue adding the rest of the oil in a drizzle until finished.
• If the final product is too thick, you can thin it with a little lemon juice.
• This mayonnaise MUST be covered and stored in the refrigerator but for no more than three days.

*This mayonnaise does contain uncooked egg yolks. Consuming raw eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. It should not be consumed by pregnant women or anyone with a compromised immune system.

B. What you need to make the salad:

• 2.5-3 pounds of white potatoes; boiled until fork tender; peeled and cubed (do NOT use Yukon Gold; they are too starchy)
• 1-2 teaspoons of salt (you may add more or less as you wish; trust your palate)
• 1 large shallot, diced (3/4-1 cup)
• 3 tablespoons of lemon juice
• 1/2 cup of DRAINED dill pickle relish
• 2.5 cups of celery, strung and diced
• 1/4 cup of curly parsley, minced

 

Here is how you make it:

• Place the cooked cubed potatoes in a large mixing bowl.
• Add the salt and stir using a rubber spatula to avoid breaking up the potatoes.
• Allow the potatoes to sit and absorb the salt for 5-10 minutes, then taste.
• Add more salt if needed and allow to draw for another 5-10 minutes, tasting again.
• When you achieve a nice flavor of salt and potato, move to the next step.
• Add the diced shallot and stir.
• You can still add more salt at this point if you want. But once you add the lemon juice, the potatoes are sealed and you can't add more salt.
• Add the lemon juice and taste, adding more lemon juice if needed for your preference (Bernadette likes the salad lemony but without excess lemon juice collecting in the bottom of the mixing bowl)
• Add the drained pickle relish, diced celery, and minced parsley and stir.
• Cover and refrigerate for up to one hour to chill.

C. Making the final three versions of the salad to serve:

This salad is an excellent base to allow you to be creative with your menu. Bernadette makes her salad three ways to give her guests options. You can divide the salad into three mixing bowl and dress in the following ways:

1. Homemade Mayonnaise

2. Equal parts Chick-fil-A® Sauce and Homemade Mayonnaise    

3. Lemon Vinaigrette

If you really don't want to attempt the Homemade Mayonnaise, you can always use store-bought and we won't think any less of you.

 3. Lemon Tart Ice Cream

This ice cream is a breeze to make and it finishes the meal with a creamy, bright lemon flavor to balance the ribs and sauce. You will need to have an ice cream maker to complete this part of the menu. We like to serve ours with a lemon twist on top and a nice little cookie on the side, like Tate's Limited Edition Lemon Cookies--they're better than most homemade and saves you the trouble of baking.

We use an old-fashioned ice cream maker that requires ice and ice cream salt around the canister. If you're using one of these, make sure you have plenty of each on hand. 

What you need to make it:

• 2 and 2/3 cups heavy whipping cream
• 2 and 2/3 cups half-and-half
• Juice of 4 lemons
• 2 cups of sugar
• 1 teaspoon of lemon extract
• 1/2 tablespoon of lemon rind zest
  

Here is how you make it:

• Mix the heavy whipping cream and half-and-half in a large mixing bowl.
• Add the sugar and stir until the sugar is dissolved.
• Now add in the lemon juice, lemon extract, and lemon rind zest.
• Stir and taste, adding more lemon juice if you like.
• Pour mixed ingredients into the ice cream maker and start churning.
• Mix and freeze to desired thickness, placing the ice cream in the freezer once finished.

Memorial Day is a special day for many reasons and for many people. This menu is simple and easy, allowing for preparation in advance or on the same day if you want. Either way, it should give you ample time to spend with friends and family, watching the big race, or just enjoying the start of summer. Simple is always best, and that's what Bernadette knows. Happy Memorial Day!