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Memorial Day is often considered the “unofficial”
kickoff to warm weather’s outdoor dining season, and none
too early for those of us who love the smell of charcoal wafting
through the air and sinking our teeth into those juicy burgers,
steaks, hot dogs and chicken breasts cooked over an open flame.
It just so happens that this year, Watauga and Ashe County high
schools’ graduation ceremonies follow in the same week, with
Avery not far behind, providing ample opportunities for grilling,
cooking out, barbecuing – however you want to say it, it’s
one and the same.
As we gather with family and friends in the coming days, let’s
enjoy the occasions, not forgetting what they’re all about.
For Memorial Day, it’s the supreme sacrifice that thousands
of American soldiers gave for our freedom. For high school graduation
– a special milestone that took at least 13 long years for
most, coupled with a lot of hard work and dedication. We’ve
already begun celebrating Garrett’s accomplishments and those
of his friends, looking forward to more in the days ahead. He’s
a great son, and we are very proud of him as he enters this next
new and exciting phase of his life.
Steakhouse-Style Grilled Steaks
2 tsp. each brown sugar, garlic powder and onion
powder
1 tsp. coarse ground black pepper
4 beef tenderloin steaks
1 Tbsp. vegetable oil
Pre-heat grill to medium-high heat. Mix brown
sugar and seasonings. Brush steaks with oil. Sprinkle seasoning
mixture evenly over both sides of steaks; press gently into steaks
to secure. Grill 6 to 8 minutes on each side or until cooked through
to desired doneness.
Mixed Vegetable Grill
3 medium red or green bell peppers, halved
Jumbo mushrooms
6 squash (any kind), sliced
1 large onion, chunked
1 (8-oz.) bottle Italian salad dressing
Place vegetables and dressing in large resealable
plastic bag, turning to coat all sides. Marinate at least one
hour, turning frequently. Heat grill. Drain vegetables, reserving
marinade. Place vegetables on grill over medium heat and cook
for 10-15 minutes, or until crisp tender, turning occasionally
and brushing frequently with marinade.
Grilled Potatoes and Onions
8 potatoes, quartered and sliced ¼ inch
thick
2 onions, sliced
1½ teaspoon salt
1 tsp. pepper
¼ cup butter
Preheat grill; cut 2 or 3 sheets of aluminum foil
large enough to easily wrap vegetables in, Place potatoes and
onion in the center, sprinkle with salt and pepper, and add butter
or margarine. Wrap into a flattened square, and seal the edges.
Place over medium heat, and cover. Cook for approximately 30 minutes,
turning once.
Graduation Cap-cakes
1 cake mix of choice
1 can icing of choice (school colors!)
Graham crackers
Licorice strings
Food coloring
Bake cupcakes according to box directions. No
cupcake liners needed, but do grease and flour the muffin pans.
When done, remove pans from oven and cool cupcakes completely,
removing them to a foil-lined cookie sheet. Mix food coloring
into icing for desirable school colors if needed. (Can start with
white and gradually add enough food coloring for intended colors
if not available on store shelf.) Gently spread icing on the cupcake
sides and some on top. Frost the graham cracker and attach to
top of cupcake. Cover entire “cap” with icing. Tie thin
licorice strings into tassels and use frosting to attach to the
caps.
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