What Locals Are Cooking on Memorial Day

For many people Memorial Day is the start of the summer and the time for barbeques and enjoying a meal outdoors and easy-to-prepare food. Maybe eating outside makes food taste better or it's just the combination of good weather? 

Whatever it is, a cookout on Memorial Day is an American tradition. Patch asked local resident what's on their grill this season. We've picked a few goodies for your consideration at your holiday barbecue. Enjoy!

Jonathan Pratt, the owner of Peter Pratt's Inn, in Yorktown, who is the receiver of numerous awards and recognitions for his food, has shared a few secrets and favorite recipes. 

"Keeping it simple" and "trying not to reinvent something" is the best advice he can give, so that instead of spending all day cooking, you can enjoy some time with friends and family. Although fresh produce is not in season yet at your local farm, you can still find plenty of good options.

"When I'm cooking, I want a really good stake, corn when in season, tomatoes and salad," Pratt said.

Steak: You can buy really good steak at your local grocery store and watch for the grade level, "select," "choice," or "prime" (from lowest to highest quality). He recommends flop stake and calls it a "really bad name, but a great piece of meat." It would usually feed 4-5 people. Method: Marinade with garlic, black pepper and olive oil overnight and throw salt over it right before grilling. 

A few tips: Avoid marinades that contain red whine, Pratt said. It cooks the meat before it goes on the grill. Also make sure, you don't forget the propane and charcoal and always preheat the grill so it's "smoking hot" before the food goes on. 

To make a fresh salad: Romaine, red wine vinegar, salt, pepper, olive oil. Mix together and shave Reggiano cheese over the top with a peeler. 

Hot house tomatoes: Buy tomatoes from your local farm, drizzle good olive oil over them, some salt, torn basil leaves and red onions. 

Pizza on the grill: Easy to make and it tastes delicious! Pratt recommends stretching the dough, put on some olive oil, grill it for a minute, then turn the pizza 90 degrees so the lines go in the opposite direction. Then flip the pizza, put on sauce, cheese and other toppings (optional), close the lid. Keep an eye on the pizza. 

Wine: dry Rosé, this wine goes well with anything from shrimp to a hamburger. Avoid sweet wines and enjoy them cold. (A better alternative to beer, Pratt said.)

Here are a few user submitted recipes: 

Submitted by: Maria Aoukar, of Yorktown, is the founder of Family Style Wellness, LLC, and a "nutrition nut." She is the mother of two young children, ages 1 and 4.

Ingredients:
2 ripe avocados, seeded and peeled
1/4 red onion, finely chopped
1 clove garlic, minced
1 small tomato, diced
Juice of 1/2 lime
2 tsp extra virgin olive oil
Salt and pepper to taste

Optional - add chopped fresh cilantro

Method:
1. Place avocados in a bowl and mash with a fork.
2. Add the remainder of the ingredients and mix with a fork.

Serve immediately.

Serves 4. You can double or triple (or more!) the recipe as needed.

A Few Tips: 

Maria Aoukar: We are supposed to eat a variety of different color fruits and vegetables each day, and guacamole fills that order. The mixture of onion, tomato, garlic and fresh lime juice provides an array of healthful nutrients, while avocado, the main ingredient in guacamole, is high in fiber and potassium and contains over 20 other vitamins and minerals in itself. The majority of fat in both the avocado and olive oil is monounsaturated. When eaten in moderation and in place of 'bad' saturated fats, monounsaturated fats have been linked to reduction in risk of heart disease, improved metabolism and promotion of weight loss.

Avocados are ripe when they are soft, but not mushy. If you are shopping for avocado's a few days in advance of when you need them, make sure they are firm to your touch. They will ripen completely in about 3 days.

Submitted by: Tanya Termine, of Mahopac. She is a mom of two kids, who love it so much that they will eat the whole thing in one sitting. She usually triples the recipe so that the rest of them can have some too.

Ingredients: 

One can of corn, drained
One can of black beans, drained and rinsed
One pint of cherry tomatoes (or grape tomatoes), halved
 
Whisk together:

2 tablespoons red wine vinegar (or 1 tablespoon of red wine vinegar and 1 tablespoon of rice vinegar)
1/2 clove garlic, minced
salt and pepper to taste
1 to 2 tablespoons olive oil
1/2 cup snipped or sliced fresh basil
1/4 cup finely chopped red onion
 
Pour dressing over corn, beans, and tomatoes. Tastes best the next day.