What Locals Are Cooking on Memorial Day

What is it about eating outside that just makes food taste better? Maybe it hearkens back to our pioneering ancestors cooking over coals, or it's just the combination of weather good enough to enjoy a meal outdoors and easy-to-prepare food.

Whatever it is a cookout on Memorial Day is an American tradition. Patch put the call out to local readers and we've picked a few goodies to for consideration at your holiday barbecue. Enjoy!

Corn, Avocado and Tomato Salad

Submitted by: Phyllis Sattler of Bedford Hills, who said the hamlet is "full of really creative, terrific neighbors." She's a mom of three girls ages 13 to 21 and a former special education teacher who is going to pursue a master's degree in Mental Health Counseling.  

Recipe 1: Corn, avocado and tomato salad

Place 2 cups of cooked corn in a large bowl. Add 1 sliced avocado, 1 pint of cherry tomatoes, and 1/2 cup finely diced red onion. In separate bowl,whisk together 2 TBSP olive oil,1 TBSP fresh lime juice, 1/2 tsp lime zest, 1/4 cup chopped cilantro, 1/4 tsp salt, and 1/8 tsp ground pepper.

Stir vinaigrette into salad and serve. Serves 4-6. 

Recipe 2: Veggie shish kebabs

Use any veggies you have in the house, cut them all the same size, marinate them for at least an hour in any marinade you choose. Phyllis recommends one with 1/2 C soy sauce, 1/4C molasses, 4 TBSP rice vinegar and a few TBSPs of  honey (you can tweak these measurements depending on what your family prefers, she said).

Save half of the marinade for basting. The veggies she uses are: red onion, portabella mushrooms, zucchini (cut thick), yellow squash (also cut thick). Place on hot grill and baste as often as you deem necessary. They are done when some edges are crispy.

Brie Pasta: side dish from

Submitted by: Debbie Sgaglio, who said this is perfect with a mixed grill of steak and their assorted handmade sausages.

4 large tomatoes, cut into cubes

1 lb. brie cheese, cut into cubes

1 cup fresh basil leaves, cut into strips

2 cloves minced garlic

½ cup olive oil

1 lb. rigatoni

salt and pepper to taste

In a large bowl, combine tomatoes, brie, garlic, olive oil, basil, salt and pepper. Set aside at room temperature about 1 to 2 hours before serving.

Cook rigatoni, drain and immediately add to the brie and tomato mixture. Stir to combine, serve immediately.

One variation is to change the brie for feta and add dill and parsley.

Spiced Grilled Chicken with Southern-style BBQ Sauce

Submitted by: Diana McCormack, mother of two in Bedford Hills

Recipe:

1/4 cup packed dark brown sugar
2 tbs. paprika
2 tbs. garlic powder
2 tbs. chili powder
1 tbs. ground cumin
1 tbs. salt
2 tsp. pepper
1/2 tsp. cayenne pepper
8 lbs chicken pieces (around 24 pieces)
1 cup ketchup
3/4 cup cider vinegar
6 tbs. dark molasses
2 tbs. Worcestershire sauce

In bowl combine brown sugar, paprika, garlic powder, chili powder, cumin, salt, pepper and cayenne.  Rub over all sides of chicken to coat well; cover and refrigerate at least 20 minutes or overnight.  Prepare grill for indirect heat.  Place chicken over indirect-heat side of grill, in batches (if necessary).  Cook until no longer pink near bone, 15-20 minutes per side.  In a bowl, combine ketchup, vinegar, molasses and Worcestershire; serve with chicken.

Rain in the forecast?  Place chicken in two roasting pans on racks set in lower and upper thirds of oven.  Cook at 375 F for 30-40 minutes.  Turn chicken halfway through cooking time, and switch pans from rack to rack.

Diana said this was excellent served with a homemade potato salad (yukon gold potatoes w/mayonaise, grated onion and a touch of sugar—how simple is that?),  homemade barbecue baked beans, and her recipe for chocolate-apricot bars, if you can get it from her!