Memorial Day Make-Ahead Menu

Hors D’oeuvres: Chips, Salsa & Guacamole Pimento Cheese w/Veggies & Crackers Dinner: BBQ Ribs Couscous Jambalaya Corn & Basil Salad Kale-Apple Cole Slaw S’More Cups Drinks: Sangria Wine Beer Pomegranate Limeade Bottled Water

Pimento Cheese
Recipe by Paula Deen Prep Time: 10 min Serves: 3 cups

2 1/2 cups shredded extra-sharp white cheddar cheese 2 1/2 cups shredded extra-sharp orange cheddar cheese One 7-ounce jar pimientos, drained and finely chopped 3/4 cup mayonnaise 1/2 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1/4 cup small Vidalia or Maui onion, finely chopped 1/2 teaspoon hot sauce

In a food processor, blend the mayonnaise, ground pepper, garlic powder, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour. MAKE AHEAD The pimento cheese can be prepared and refrigerated for up to 3 days.

. Wrap racks individually and divide between 2 baking sheets. 8 SERVINGS ACTIVE: 20 MINUTES TOTAL: 2 1/2 . Carefully unwrap ribs. Place each rack of ribs on a double layer of foil. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed. Louis-style spareribs (4 racks) Low-salt chicken broth (optional) 1 1/2 cups store-bought or homemade barbecue sauce plus more Preheat oven to 350°. Rewrap ribs in foil and chill.3 1/2 HOURS 2 1/2 tablespoons kosher salt 1 tablespoon dry mustard 1 tablespoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 8 pounds St. cut between ribs to separate. Let ribs cool completely. until lacquered and charred in places and heated through. Add broth or water to rib juices. Build a medium-hot fire in a charcoal grill.Barbecued Ribs Choose baby backs or spareribs. and grill. reserve juices. or heat a gas grill to high. about 2 hours for baby backs and 3 hours for spareribs. Transfer to a platter and serve with additional barbecue sauce. Cover and chill juices. Use bottled sauce emboldened with the ribs' own juices to give the ribs a final sticky-sweet shellacking. sprinkle rub all over ribs. if needed. and the cold ribs will hold together better on the grill as they heat through). Transfer to a cutting board. basting with barbecue sauce mixture and turning frequently. bake. pour any juices from foil into a 4-cup heatproof measuring cup. then follow our three simple steps: Season. Bake ribs until very tender but not falling apart. to measure 1 1/2 cups. Whisk in barbecue sauce to blend. Grill ribs. Combine first 5 ingredients in a small bowl. 7-10 minutes.

Remove the cover and stir in the remaining olive oil. bay leaves. Makes about 2/3 cup. Add the seasoned shrimp and chicken and stir-fry for 1 minute. onions. . celery and garlic and stir-fry for one minute. stock. salt and pepper and bring to a boil. Serve immediately. and turn off the heat. peeled and chopped (about 3/4 lb) 1 small chicken breast. Cover the skillet and allow to sit for 5 minutes. Cook for 10 minutes. combine the shrimp. Stir in the tomatoes. Add the andouille. Emerils Creole Seasoning 2 1/2 Tablespoons paprika 2 Tablespoons salt 2 Tablespoons garlic powder 1 Tablespoon black pepper 1 Tablespoon onion powder 1 Tablespoon cayenne pepper 1 Tablespoon dried oregano leaves 1 Tablespoon dried leaf thyme Combine all ingredients thoroughly and store in an airtight jar or container. boned. stir in the couscous. Worcestershire. hot sauce. bell peppers. chicken and Creole Seasoning and use your hands to blend thoroughly. skinned and chopped (generous 1/2 cup) 1 tablespoon Emeril’s creole seasoning (recipe below) 1 Tablespoon olive oil 4 ounces chopped andouille sausage (1/2 cup) 1/4 cup chopped onion 1/4 green bell pepper 1/4 cup chopped celery 2 tablespoons minced garlic 1/2 cup peeled seeded and chopped Italian plum tomato (about 2) 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot pepper sauce 1 cup chicken stock 1 teaspoon salt 1 teaspoon fresh ground black pepper 1 1/2 cups couscous In a bowl.Couscous Jambalaya Prep Time: 20 mins Total Time: 40 mins Servings: 8 12 raw shrimp. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat.

chopped 1 cup (loosely packed) fresh basil leaves. Mix onion. Grill. DO AHEAD: Corn can be made 3 hours ahead. remaining 5 Tbsp. or heat a gas grill to high. husked 6 tablespoons olive oil. oil. and thyme into corn. Place onion in a strainer and rinse with cold water to mellow its flavor. when cool enough to handle. Rub corn with 1 Tbsp. DO AHEAD: Salad can be assembled 1 hour ahead. pepper. until corn is charred and heated through. and more lime juice. 10-12 minutes. large leaves torn 1/3 cup (or more) fresh lime juice 2 tablespoons chopped fresh thyme Kosher salt. Let stand at room temperature. . if desired.Charred Corn Salad with Basil and Tomatoes No room on the grill? Cut the kernels from the cobs and char with 1 Tbsp. Remove from grill. Season to taste with salt. oil. Let stand at room temperature. basil. freshly ground pepper Build a medium-hot fire in a charcoal grill. divided 1 cup thinly sliced red onion 2 large tomatoes. 1/3 cup lime juice. cut kernels from cobs and transfer to a large bowl. olive oil in a cast-iron skillet on the stove. 8 SERVINGS ACTIVE: 25 MINUTES TOTAL: 25 MINUTES 12 ears of corn. Drain well. tomatoes. turning frequently.

Add the onion. and add to the bowl. slowly add the oil until all of it is incorporated. or 1 of each Place the vinegar. and whisk to combine. 3 Tablespoons cider vinegar 2 Tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon kosher salt Freshly ground black pepper 3 Tablespoons vegetable oil 1/3 cup small-dice red onion (about 1/4 medium onion) 1 pound flat-leaf kale (about 2 bunches) 2 medium Granny Smith or Fuji apples. nonreactive bowl. cut them into 11/2-inch-long matchsticks. Wash and dry the kale. While whisking constantly. poppy seeds. Arrange the leaves into stacks. Cut out and discard the tough stems. Toss to combine. Toss again before serving. honey. . Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. slice crosswise into 1/4-inch ribbons. season with pepper. Core the apples. and set aside. mustard.Kale-Apple Coleslaw with Poppy Seed Dressing Recipe Total Time: 40 mins Makes: 6 servings This salad can be made up to 1 day in advance and stored in the refrigerator. and salt in a large. and add to the bowl with the dressing. stir to combine.

break two of the candy bars into rectangles. Remove from oven to cooling rack. finely crushed) 1/4 cup powdered sugar 6 Tbsp butter.55 oz each) milk chocolate candy. in an airtight container for up to 1 week. Turn top-side up and let stand 40 minutes-1 hour or until set. Dip the top of each marshmallow in melted chocolate. Freezing is not recommended. You can refrigerate the cups briefly until the chocolate is set. Combine graham cracker crumbs. Carefully remove cups from pan. powdered sugar and butter in small bowl. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking. Bake 4-5 minutes or until edges are bubbling. substitute dark chocolate candy bars for the milk chocolate. Using small scoop. divided 12 large marshmallows Preheat oven to 350°F (180°C). Break remaining candy bars and place in small bowl. Press crumbs to form shallow cups. cut-side down. Meanwhile. store them at room temperature. place one rectangle into each cup. Cool completely. place scant scoop of crumb mixture in each cup of a mini muffin pan. into each cup. 
Store the cups in a single layer. 

For a richer chocolate flavor. stirring every 20 seconds. Place one marshmallow half. 

The time it takes the chocolate to set varies depending on weather conditions and room temperature. cool 15 minutes. melted 4 bars (1. Place graham crackers into a large resealable plastic bag. Remove pan from oven.S'more Cups Yield: 24 cups 7 whole graham crackers (1 cup. Cut marshmallows in half crosswise using kitchen shears dipped in cold water. Finely crush into crumbs with rolling pin. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth. .

Serve over ice. cored and sliced thin 2 lemons. equal parts sugar and water 2 bottles red wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup orange juice 2 oranges. Combine all ingredients in a large pitcher and refrigerate. covered. 2 hours or up to 2 days.Red Sangria Recipe courtesy Bobby Flay Prep Time:2 hr 30 min Inactive Prep Time: -. sliced into thin round 2 green apples.Cook Time:5 min 3/4 cup simple syrup. . Cool. sliced into thin rounds Boil water + pour over sugar to dissolve.