Time for a Cookout

On Memorial Day we honor our fallen veterans - the people who gave their lives so we could be free to associate with whomever we want, wherever we want, whenever we want, and discuss anything we want. While many people think having a cookout is a frivolous way to celebrate this solemn holiday, I think it is a perfect example of the American dream our heroes died protecting. Memorial Day cookouts have become a tradition because they provide an opportunity for people to dwell on the gift of living in America rather than the price that accompanies it. A cookout is a symbol of freedom from fear and want as well as goodwill involving family and friends from around the neighborhood or across the country. So yesterday, after we took some time to remember those who gave us the right to dissent politically, to gather peacefully, and to choose our own faith, we celebrated living the American dream with a cookout.

As with any good cookout, we fed the kids hamburgers, chips, macaroni and cheese, and cupcakes while the adults feasted on skewers of marinated pork or shrimp with red onions, bell peppers, and fresh peaches. These beauties were delicious! The marinade consisted of a cup of bourbon, half a cup of honey, half a cup of mustard, Caribbean jerk seasoning, and fresh lime juice. After dousing the cubed pork and peeled shrimp with salt and pepper, they went into the liquid for the majority of the day. Later, I boiled the marinade and used it as a basting sauce while grilling. While the meat and seafood were good, the most flavorful part of the kabob came from the grilled peaches. The seasoned honey-mustard glaze played well against the sweet, soft, warm fruit. A bite of peach coupled with a little crunch from the red onions and bell peppers was extraordinary.

In addition to the main course we had several side dishes including classic corn on the cob (swathed in butter, sprinkled with salt and pepper, wrapped in foil, and tossed on the grill). This is my favorite way to eat fresh corn. I love how the butter halfway steams the corn, but the heat of the grill makes it a little brown on the edges. We also had fajita-seasoned roasted sweet potatoes - another favorite side dish. This provided a nice contrast to the honey-mustard kabobs. In addition, one guest brought pasta salad with diced fresh veggies, while another brought loaded baked potato salad and Greek vegetable salad to nosh.

Since everyone trickled in a little at a time, I thought it prudent to have an appetizer of stuffed mushrooms. While I favor crimini mushrooms, white ones work just as well. One of the tastiest fillings is cornbread stuffing (from a mix). However, for the cookout I opted to finely chop the stems and cook them in a little butter until they were tender. Then, I added Italian breadcrumbs and feta cheese mixing it all together thoroughly. After putting a spoonful into each mushroom cap, they went into a 350 degree oven for about 13 minutes. Let them cool a little before taking a bite, though! We munched on these while sipping a glass of wine until everyone arrived.

One of the best parts of the cookout was hanging out in the yard while my son and his friends splashed in the pool. After dinner we retired to the porch for more talk until it was time for dessert - s'mores bananas. To make them, slice a banana long way leaving the bottom layer of the skin intact. Put miniature marshmallows and mini chocolate chips between the banana pieces, and wrap the whole thing in aluminum foil. Put the packages on the grill long enough to soften the banana and melt the marshmallows and chocolate together. Half a banana is usually enough for each person, especially if you serve the dish with a scoop of ice cream - which makes it like a warm banana split. These are always deluxe, and a great way to end an evening of good food, good friends, and appreciation for our lives here in the U.S.A.