Memorial Day Cook-In

Rain.  Screw the rain.  We'll barbecue in ponchos.  We need a grill.  Fresh out of grills at Target.  Screw the grill.  We'll go to Harvest Time and get crazy produce and meat and make a feast that will challenge Bobby Flay! 

Simple Slaw

1/2 head of green cabbage, cored and shredded
1/2 medium carrot, shredded
1/3 c apple cider vinegar
1/4 c sugar
1/4 tsp salt
1/4 tsp pepper
1/4 c extra virgin olive oil

Whisk together vinegar, sugar, salt, and pepper in a medium bowl. Toss in cabbage and carrot, and refrigerate for 2 hours. Toss in olive oil and serve.

Dill Potato Salad
3 large red potatoes
2 green onions, sliced thinly
2 Tbsp fresh dill, chopped finely
3 Tbsp plain Greek yogurt
1 Tbsp mayonnaise
1/2 tsp salt
1/4 tsp fresh ground pepper

Place whole potatoes in pot of salted water. Bring to a gentle boil, cover and simmer for 20 minutes. Remove from heat and leave potatoes in the hot water for another 20 minutes, or until fork tender. Remove potatoes from water and let cool. Mix all other ingredients in a medium bowl. Once potatoes are cool, slice into 1" chunks and fold into dressing mixture. Add more salt or pepper to taste.

Cheesy Onion  Surprise Burgers

2 square ciabatta rolls

3/4 lb ground chuck

1 sweet onion, caramelized

1/4 lb horseradish cheddar cheese

Salt, pepper, garlic powder, cumin to taste

Lettuce, tomato, mustard, mayo to taste

Heat a panini/George Foreman grill to medium high heat.  Preheat toaster oven or broiler to high.  Divide meat into 2 equal parts.  Mold the meat roughly into a doughnut shape, but don't make a hole, just an indentation in the center.  Place an ounce of cheese and onions in the center of each, and press the meat gently over the top to seal the holes.   Flatten each patty when sealed, and place in the grill.  Close grill and sear until desired temperature.  Slice ciabatta rolls in half, place remaining cheese on open faced bread, and place in toaster/broiler until cheese is melted.  Dress each burger with remaining onions, lettuce, tomatoes.  Enjoy!

Berry Fizz (adapted from Martha Stewart's Berry Spritzer)
6 oz. fresh raspberries
6 oz fresh blackberries
1/2 c sugar
1/3 c fresh lemon juice
1 c bottled grape juice
1 liter club soda (Can be substituted with champagne, if you're frisky)

In blender or food processor, liquefy first five ingredients.  Pour mixture though a fine mesh strainer into a medium bowl.  Use a spatula to press puree through strainer, if necessary.  Discard seeds.  Fill a lovely glass 1/3 full with puree.  Add crushed ice.  Slowly pour club soda to fill glass.  Mix with a swizzle stick and sip until you're happy!