Tuesday, May 31, 2011


Memorial day inspired us to make a traditional BBQ menu.  It was a small party of 5, but well worth all the effort.  Here is what we served:

BBQ Chicken
Seasoned Bone-in, skin-on Chicken Thighs with tandoori spices, garlic, and salt.

Mixed grated cabbage, carrots and pears with olive oil, vinegar and salt.

Cut off the rind and served in triangles.

Potato-Free Salad
2 Cauliflowers, cut into small florets, steamed
2 Pickles, but up into small pieces
4 Celery spears, cut into small parts
2 Green Onions, minced
1/3 cup cooked bacon, cut in small pieces
1/2 cup home-made mayonnaise
1 Tablespoon Mustard
Salt and Pepper to taste

1. Steam Cauliflower.
2. Cook bacon.
2. Cut up pickles, celery, onion and add to a large bowl.
3.  Mix Cauliflower, veggies, bacon, mustard and mayonnaise.

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