May 19 2009

Memorial Day is the unofficial start of Summer, so to celebrate, round up a group of friends and host a casual but cozy barbecue.

Begin the fun with fingerlicking good grilled clams and garlic butter. Next move on to an easy dinner menu of the American favorite — steak and potatoes — made sophisticated by the smoky flavor of the grill.

Mexican spice-rubbed steak with lime butter is an eye catching entree. Pair with crisp-charred sweet-hot fries and romaine, avocado, and corn salad. Take a look at the recipes to these backyard favorites when you read more.


Grilled Clams With Garlic Butter

Grilled Clams With Garlic Butter

Ingredients

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Directions

  1. Preheat a grill over medium heat.
  2. Scrub and rinse the clams. Keep refrigerated until ready to use.
  3. Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds.
  4. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
  5. Set up the littleneck clams on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

Serves 4-6.

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Mexican Spice-Rubbed Rib Eyes With Lime Butter

Mexican Spice-Rubbed Rib Eyes With Lime Butter

Ingredients

4 tablespoons unsalted butter, softened
1 small garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder
Four 12-ounce, 1-inch thick, boneless rib eye steaks
Vegetable oil, for the grill

Directions

  1. Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt.
  2. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
  3. Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
  4. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

Serves 4.

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Sweet-Hot BBQ Tater Fries

Sweet-Hot BBQ Tater Fries

Ingredients

2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Additional olive oil

Directions

  1. Prepare barbecue (medium heat).
  2. Place potatoes in 13 x 9x 2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat.
  3. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total.
  4. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.

Serves 4-6.

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Romaine, Avocado, and Corn Salad

Romaine, Avocado, and Corn Salad

Ingredients

1/2 head romaine lettuce, cut into 1/2-inch strips
2 cups corn kernels
1 cup cherry tomatoes, halved
1 avocado, peeled, pitted, and cubed
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and ground pepper

Directions

  1. In a bowl combine the romaine, corn, and cherry tomatoes.
  2. Add 3/4 cup of avocado.
  3. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
  4. Pour dressing over the salad; toss gently.

Serves 4.

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