Chef Joe joins IT2 with some great Memorial Day weekend Bar-B-Que tips and some cookout style sides that will impress your family/friends/neighbors!
Here are some simple tips for starting up that grill for the first time this year – remember that grease can last a long time and flare ups happen…even to the best grill jockey!
PRO TIP – Do you like a grilled bun for your brat or burger? Chef Joe gives us a great tip for getting crispy on the bottom and soft on the top! When you put the bun on the grill, also put a wet rag near the buns. The rag will lose moisture through steam and keep the buns nice and soft, while the bottom that touch the grates will crisp up!
How about some great recipes!
Smoked Salmon Macaroni Salad With Kale & Lemon (serves:6)
Ingredients:
- ·2 Cups macaroni
- ·½ Cup mayo
- ·¼ C fresh lemon juice
- ·1 teaspoon cracked black pepper
- ·2 garlic cloves, minced
- ·1 T Dijon mustard
- ·4 ounces of smoked salmon
- ·4 ounces Boursin cheese
- ·2 cups roughly chopped kale
- ·Salt, to taste
- 1. Bring large pot of water to a boil. Cook the macaroni until its al dente. Drain and rinse with cold water to stop the pasta from cooking any further.
- 2.In a bowl, whisk the mayo, lemon juice, pepper, garlic, and mustard together
- 3.Add the macaroni, smoked salmon, crumbled Boursin cheese, and kale to the bowl. Add dressing from other bowl to coat evenly, then season with salt.
Creamy Cucumber & Grilled Potato Salad (serves: 8)
- ·20 small red potatoes
- ·Salt, to taste
- ·2/3 cup mayonnaise
- ·¼ cup sherry, or red wine vinegar
- ·1 T sugar
- ·1T Dijon mustard
- ·2 teaspoon celery seed
- ·1 teaspoon fennel seed
- ·2 garlic cloves, minced
- ·½ cup canola oil
- ·2 teaspoons finely minced fresh rosemary
- ·½ cup minced fresh parsley
- ·Cracked black pepper, to taste
- ·2 cucumbers thinly sliced
- ·½ cup julienned red onion
- 1.In a large pot, add potatoes and cover with cold water, add salt, and bring to a boil. Simmer until the potatoes are just tender, 15 minutes. Drain and cool potatoes. Cut them in half, lengthwise.
- 2.In a large bowl, whisk mayo, vinegar, sugar, mustard, celery seed, fennel seed, garlic together. Gradually whisk in oil. Stir in rosemary and parsley, season with salt and pepper.
- 3.Light up the grill to medium-high heat. Toss the potatoes in oil to coat completely, and season with salt and pepper. Grill the potatoes, cut side on the grates. Turn them over once and get the back side. Transfer to plate to cool.
- 4.Toss the potatoes with the dressing, fold in the cucumber and red onion. Serve.
Foodie Friday, brought to you Prime Cut Meats!
PRIME CUT MEATS
Address: 2434 S University Dr, Fargo, ND 58103
(Joe Brunner in the KFGO studios)
Additional content:
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The Tastes of Spring and a Spinach Salad with Rhubarb Dressing
Cast Iron Skillets – How to season, how to clean, how to cook with
Apps for Grilling, Recipes and Preserving YOUR Kitchen History
Foodie Friday: OUR 5 FAV APPETIZER RECIPES
Germans From Russia Cook-Book with ND Family Recipes
(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on
FACEBOOK.
Follow Amy on Twitter
@AmyKFGO
. Follow JJ on Twitter
@JJGodon701
.)
