5 Things to Throw on the Grill on Memorial Day

For many, Memorial Day weekend is about relaxing, spending time with friends and family and, of course, grilling. If you are game to try out a new recipe, here are a few Patch favorites.

This recipe comes from and serves two.

Ingredients

• 4 potatoes
• 1 sweet onion
• 1 red pepper
• 1 pound boneless New York strip steak
• 4 wooden or metal skewers
• 1 package whole mushrooms

Marinade Ingredients

• 1 Tbsp Worcestershire sauce
• 1 Tbsp light soy sauce
• 1 cup olive oil
• 1/4 cup beer
• salt, pepper and chili powder to taste

Directions

Combine and blend the marinade ingredients in a bowl or plastic bag. Cut up the steak into chunks and add to the marinade; coat thoroughly. Marinate for at least a couple hours.

Boil the potatoes until somewhat tender (but not too tender, or they'll fall apart on the grill). Cut the potatoes, red pepper, mushrooms and sweet onion into chunks; add all ingredients to the skewers (see photos).

Grill the skewers, turning occasionally, until the meat is thoroughly cooked. Enjoy!

This recipe comes from and serves one.

Ingredients

• 1 lime, zested then juiced
• 1/4 cup Fairway Extra Virgin Olive Oil
• Half a handful of cilantro leaves, plus two to three cilantro leaves for garnish
• Four or five chili peppers, finely chopped
• Pinch of Fairway sea salt
• 1/4 pound red snapper fillet, cut into one-inch wide strips
• Baby arugula or bibb lettuce

Directions

1. In a bowl, create a marinade by mixing lime zest, lime juice, olive oil, cilantro, finely chopped chili peppers, and salt.
2. Marinate fish strips in the marinade for three to four hours in your fridge.
3. Fire up your grill, or heat a grill pan over high heat.
4. Grill the fish for two to three minutes per side, or until fully cooked through.
5. Serve over a bed of baby arugula or bibb lettuce (dressed with your favorite vinaigrette).
6. Drizzle plate with olive oil, and garnish with two to three cilantro leaves.

This recipe comes from and serves one.

Ingredients

• 2 thinly sliced or pounded thin, chicken cutlets
• juice of 1 lemon, divided in ½
• 3 tablespoons + 2 tablespoons Fairway Extra Virgin Olive Oil
• a few grinds Fairway Tellicherry Pepper
• 1 pinch Fairway Sea Salt
• 2 tablespoons fresh oregano, chopped
• 1 handful baby arugula
• 3 paper-thin rounds of red onion, separated into rings
• 3 Kumato tomatoes, diced

Directions

1. Place the chicken cutlets in a bowl. Add the juice of ½ lemon, three tablespoons olive oil, two tablespoons oregano, pepper, and salt. Let marinate in the refrigerator for two hours.
2. Heat the grill to medium heat.
3. Grill chicken for two to three minutes on each side.
4. In a bowl, add the remainder of the lemon juice, two tablespoons of olive oil, and sea salt and mix. Add the arugula and toss.
5. Once the arugula is covered with the dressing, plate it with the diced tomatoes and rings of onion.
6. Add the grilled chicken to the top of the salad and serve right away.

comes from Chef Jeremy Grandon of Jeremy Restaurant & Bar in Keego Harbor. It serves four.

Ingredients

• 1 large ripe beefsteak tomato
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped basil or mint
• ¼ cup crumbled feta
• 1 tablespoon sunflower seeds
• 1 small cucumber, seeded and sliced thinly
• 2 large slices watermelon, ½ inch thick and about 4 inches by six inches in size
• 1 tablespoon brown sugar
• 1 tablespoon canola oil
• one recipe honey lime vinaigrette (recipe follows)

Directions

Slice the tomato about ½ an inch thick and arrange the slices on four salad plates. Sprinkle the cherry tomatoes, chopped basil, feta, cucumber and sunflower seeds over the tomato slices in a random pattern. Sprinkle the salad with some coarse salt to season.

Mix the brown sugar and canola oil to form a paste. Brush this over the watermelon. Place the melon on a hot grill and cook about 20 to 30 seconds per side or until caramelized and marked by the grill grates. Remove the melon from the grill and cut the slices into smaller pieces. Arrange these pieces over the 4 salads and drizzle each plate with the honey lime vinaigrette.

This recipe comes from and serves six.

Ingredients

• 1 eggplant - washed, trimmed and cut into 1/8-inch slices
• 2 zucchini - washed, trimmed and cut into 1/4-inch slices
• 1 jar roasted red peppers - not in oil
• 2 Tbs olive oil
• 1 bunch fresh basil - leaves washed and patted dry
• Honey mustard
• Flat sandwich wraps - approximately 6 wraps
• Salt and Pepper to taste - go light on salt 

Directions

Lightly brush each side of eggplant and zucchini with olive oil.  Grill on each side approximately 5 minutes or until softened. Season with salt and pepper to taste. 

Place one wrap on work surface and spread a thin layer of honey mustard on top.  Lay 2 strips each of eggplant and zucchini across center of wrap. Add a few thin strips of roasted red peppers and a couple of basil leaves on top of the veggies. 

Roll into a tight wrap and secure with toothpick if needed.