You thought we’d get to Labor Day weekend without giving you a bevvy of summer recipe ideas? Don’t be silly. Just because we’ve somewhat had our share of heirloom tomato salads, corn, clambakes and coal (for the grill, we needed a C), doesn’t mean we don’t want you to finish out your summer dinners in style. Here are ten different recipes from The New Potato that will surely keep you (and your guests) occupied and full this weekend.
BBQ Ribs on the Grill
2 full racks of Baby Back Ribs
3 tablespoons Kosher Salt
2 tablespoon Ancho Chili Powder
2 teaspoons Garlic Powder
1 teaspoon Black Pepper
1/4 cup Apple Cider Vinegar
1/4 cup Maple Syrup
Using a paper towel to grip, peel off the tough membrane that covers the bony side of the ribs. Place the ribs in a large baking dish. In a small bowl, mix together salt, chili powder, garlic powder, and black pepper. Apply rub to ribs on all sides. Brush the ribs on all sides with the maple syrup. Pour the apple cider vinegar over the ribs. Cover and refrigerate overnight. Let the ribs rest at room temperature for 20 minutes before cooking.
Preheat grill to 300 degrees. Keep one side unlit. Place the slab of ribs on top of each other on the unlit side, close the grill and cook for 30 minutes. After 3o minutes rotate the ribs to the lit side of the grill. Rotate the slabs of ribs so that the bottom slab is now on the top. Cook for 30 minutes with the grill closed. Move the ribs to the unlit side of the grill for another 30 minutes. Move the ribs back to the lit side, rotating the slabs so that the bottom slab is now on top. Cook for 25 minutes. All this rotating might seem like a lot of effort but it will help keep the ribs from drying out. Separate the slabs of ribs and brush with barbecue sauce. Cover the grill and cook for 5-10 minutes until the sauce is bubbly.
Let the meat rest for 10-12 minutes covered in foil before serving.
1 1/4 pounds Medium Shrimp, cooked, peeled and deveined
1/2 cup Granny Smith Apples, cut into very small pieces
2 Scallions, thinly sliced, plus more of garnish
1/4 cup Mayonnaise
1 tablespoon Whole Grain Mustard
1 teaspoon Apple Cider Vinegar
1 teaspoon Lemon Juice
1/4 teaspoon Paprika
1 tablespoon Parsley, roughly chopped, plus more for garnish
Hot Dog Buns, toasted
Chop the cooked shrimp into small, bite-sized pieces. In a large bowl, whisk together mayonnaise, whole grain mustard, apple cider vinegar, lemon juice, and paprika. Add shrimp, apples, scallions, and parsley. Stir to mix well. Divide the shrimp mixture evenly between the toasted hot dog buns. Garnish with scallions and parsley.
Watermelon Feta Salad
4 cups Watermelon, diced
1/2 cup Feta Cheese, crumbled
1/4 cup thinly sliced Red Onion, rinsed with cold water
1/4 cup Fresh Basil, roughly chopped, plus more for garnish
1 teaspoon Kosher Salt
Black Pepper, to taste
2 cups Arugula
Toss all ingredients except arugula together. Refrigerate for 25 minutes or until ready to serve. When ready to serve, mix in the arugula. Garnish with additional basil.
1.5 ounces light Rum
1 tablespoon Simple Syrup
8-10 Fresh Mint Leaves
1 teaspoon Lemon Juice
1 teaspoon Lime Juice, plus wedges for garnish
1/2 cup Sparking Water
In a cup muddle, mint leaves with lemon juice, lime juice, and simple syrup. Top the muddled mint mixture with ice. Pour the rum over the ice. Top with sparkling water. Stir well to combine. Serve with lime wedge and extra mint garnish.
2 cups White Wine
4 cups Water
3 Bay Leaves
1 pound Red Potatoes
1 pound Littleneck Clams, scrubbed
1 pound Mussels, scrubbed, beards removed
1 pound Shrimp, Shell on
4 Ears Corn
1 Lemon, cut into pieces plus more for Garnish
8 cloves Garlic, crushed
1/2 bunch Thyme
1/4 bunch Parsley, with stems
Place a steamer basket in 20-quart pot. In the pot, combine wine, water, and bay leaves. Cover with a lid and bring to a boil. Add potatoes to the pot, cover and cook 5 minutes. Add lobsters, cover and cook 10 minutes. Next add corn, clams, shrimp, lemon, garlic, thyme, and parsley to the pot. Cover and cook 5 more minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes. Make sure you discard and clams or mussels that do not open. Serve with lemon wedges for garnish.
2 1/2 cups flour
1 cup butter, cold cut into cubes
1 1/4 teaspoon Sugar, plus more for sprinkling
1 teaspoon Salt
1/3 cup Cold Water
5 1/2 cups Blueberries
1 tablespoon Cornstarch
1/3 cup flour
2 teaspoons Lemon Zest
1 tablespoon Lemon Juice
1/2 cup Sugar
1/2 teaspoon Vanilla Extract
1/4 teaspoon Salt
Preheat oven to 375 degrees Fahrenheit.
In a mixing bowl, combine flour, salt, and sugar. Using a stand mixer, work the butter into the flour quickly. Butter pieces should be about the size of a hazelnut. Add the cold water, mix until the dough comes together in a shaggy mess. Turn the dough onto a lightly floured surface. Knead briefly just to bring the dough together. Form the dough into a disc. Wrap in plastic wrap and place in the refrigerator or freezer. While the dough is chilling, make the filling.
Place blueberries in a large bowl. Crush about 3/4 cup of berries with the lemon juice. Add sugar, cornstarch, flour, vanilla extract, lemon zest, mix to combine. Spoon mixture into chilled pie shell.
When the dough is done chilling. Divide the disc into 2 even pieces. Place on a lightly floured surface to roll out. Start rolling the dough in a circular shape, turning often to prevent it from sticking to the surface. Stop rolling when the dough is 1/8″ thick. Place the bottom crust into a greased pie dish. If you are making 4 miniature pies, turn the mini pie pan upside down on top of the crust, trace a circle, leaving about 3/4″ extra space. Roll the second disc into a rectangle, 1/8″ thick. Using a knife or pizza cutter, make the strips for the lattice topping. For larger pies, cut 1″ wide strips. For mini pies, cut 1/2″-3/4″ wide strips. Once the filling is in the shell, form the lattice pattern on top.
In a small bowl, beat the egg with 1 teaspoon cold water. Using a pastry brush, brush the dough with the egg wash. Sprinkle with sugar. Place the pie on a baking sheet and bake in the oven for about 30-32 minutes. The top should be golden brown and the center bubbly.
*This recipe will make 1 large pie or 4 miniature pies.
Grilled Mexican Street Corn
4 pieces Corn on the Cob
1/4 cup Greek Yogurt
2 tablespoons fresh Lime Juice
1/2 cup Crumbled Cotija Cheese
1 tablespoon Ancho Chili Powder
2 tablespoons Cilantro, chopped
Sea Salt, for sprinkling
Lime Wedges, for garnish
Grill ears of corn for about 10 minute over high heat, turning every 2 minutes. While the ears of corn are grilling, whisk together greek yogurt and lime juice to make a Lime Crema. When the corn is done cooking, remove from the grill, brush with the Lime Crema. Sprinkle generously with chile powder, sea salt, and Cotija Cheese. Garnish with cilantro and lime wedges.
Grilled Swordfish with Peach Relish
2 4-6 ounce Swordfish Fillets
1 Peach, cut into small dice
1/4 Red Onion, cut into small dice
1/4 cup Basil, roughly Chopped
1 tablespoons Lemon Juice
Combine peaches, red onion, basil, and lemon juice in a small bowl. Stir to mix well. Let stand in the refrigerator until ready to use.
Season the swordfish on both sides with salt and pepper. Grill for 3-4 minutes on each sides. Place the swordfish on a plate and top with peach relish.
Grilled Asparagus with Balsamic Vinegar and Parmesan
1 bunch Asparagus
Olive Oil, for brushing
Salt, to taste
Pepper, to taste
1/4 cup Parmesan, shaved
2 tablespoons Aged Balsamic
Preheat grill to high heat. Brush asparagus with with olive oil, season with salt and pepper. Grill for 3-4 minutes, turning occasionally. Place on a platter, drizzle with balsamic and shaved parmesan. Season with sea salt if desired.
Peach and Blueberry Sangria
1 bottle White Wine, chilled
1/4 cup Vodka
2-3 large Peaches, cut into wedges
1/2 cup Blueberries
1/2 cup Sparkling Water
2 tablespoons Simple Syrup
Combine the fruit and vodka in the bottom of a pitcher. Let stand in the refrigerator for at least 1 hour. Pour the simple syrup and wine into the pitcher. Stir to mix well. To make ahead, this part of the recipe can sit in the refrigerator overnight. When ready to serve, add a few handfuls of ice and top with sparkling water.