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Five Recipes for Memorial Day

Recipe ideas for Memorial Day

Are you looking for that special recipe for Memorial Day? Check out the recipes below. The last recipe is for a Sangria that I really enjoy!


Russell’s Blue Cheese-Zinfandel Burgers


2 lb ground beef
1 c bread crumbs
1 egg, slightly beaten
1  c McNab Ridge Winery’s 2004 Zinfandel or other dry red wine
2 T Worcestershire sauce or steak sauce
1 t garlic powder
1 t ground black pepper


1. Mix all ingredients together lightly.  If the mixture seems too wet, add more crumbs; if it seems too dry, add more wine.
2. Form into 4 or 5 patties.
3. Grill the burgers to desired doneness, and serve on toasted buns.
4. Offer a choice of toppings, including crumbled blue cheese, avocado wedges, onion slices, lettuce, and tomatoes.

Of course, serve with a glass or two of the same wine.

Recipe provided by McNab Ridge Winery, Hopland, California.

Grilled Marinated Beef Tenderloin with Peperonata

12 oz Beef Tenderloin

Marinade Ingredients
2 oz Olive Oil
1 Pinch Basil
1 Pinch Rosemary
1 Pinch Thyme
1 Clove Garlic, chopped
4 oz Ingleside Cabernet Sauvignon
To Taste Salt, Pepper

Peperonata Ingredients
2 oz  Olive Oil
1 clove Garlic, chopped
2 t Balsamic Vinegar
1 t  Lemon Juice
1 Pinch Red Pepper Flakes
1 t Thyme
1 Each Red, Yellow & Green Peppers, sliced

Marinade Directions
Combine marinade ingredients.  Marinate beef for 3 to 4 hours.

Peperonata Directions
1. Grill peppers for 1 to 2 minutes on each side.  Do not overcook.
2. Combine peperonata ingredients and toss with peppers.  Marinate for 1 hour.

Meat Directions
1. Grill tenderloin one to two minutes per side.
2. Place peperonata over tenderloin and serve.

Serves 2

Grilled Pizza With Prawns, Cherry Tomatoes and Arugula


Pizza Dough

2½ c all purpose unbleached flour
2 c durum flour
1 pkg. dry yeast
2 tsp salt
1 T olive oil
1¾ c water, about 75 F
Tomato sauce
2 T extra virgin olive oil
2 cloves garlic, minced
¼ tsp crushed red pepper flakes
1½ lbs ripe plum tomatoes, peeled, seeded, and diced
1 sprig fresh basil
Kosher salt


2 T extra virgin olive oil, plus additional for brushing
2 cloves garlic, minced
Pinch chili flakes
1 lb large prawns, peeled, deveined, and cut in half lengthwise
¼ c Cakebread Sauvignon Blanc
1 T flat-leaf parsley, chopped
2 c cherry tomatoes, halved
10 oz mozzarella cheese, grated
¼ c fresh basil, chopped
1 c arugula, washed and dried


Pizza Dough

1. Mix together all the ingredients, except the water, in bowl of a heavy duty electric mixer, with the dough hook attachment.
2. Add the water and mix until dough pulls together and forms a ball.
3. Remove from work bowl and finish kneading by hand on a lightly floured work surface, until dough is smooth and elastic, about 5 minutes.
4. Place in a lightly oiled bowl and cover with plastic wrap. Set aside and allow to rise until double in volume, about 1 hour.
5. Punch down and divide into 6 balls. Set on a floured sheet tray, cover with plastic wrap and refrigerate until you are ready to make pizza.

Tomato Sauce And Toppings

1. To make the tomato sauce: Combine the olive oil, garlic, and red pepper in a saucepan. Cook over medium heat for 1 minute.
2. Add the tomatoes, sprig of basil and a pinch of salt. Simmer for 15 to 20 minutes, until thick.
3. Pass though a food mill or leave as is for a rougher consistency.
4. Peel the prawns, devein and slice in half lengthwise.
5. Heat the 2 tablespoons olive oil, garlic and chili flakes together in a large nonstick sauté pan over high heat. Add the prawns and toss to evenly coat in the oil. Add the white wine and parsley and cook for 2 to 3 minutes, until the prawns become opaque, stirring frequently. Set aside.
6. On a floured surface, flatten a ball of dough using the palm of your hand. With your fingers or rolling pin work the dough into a thin round disk.
7. Brush surface with olive oil and place on the grill, oil side down. Cook for approximately 1-2 minutes to brown the underside.
8. Brush the top side with olive oil and using a pair of tongs, turn the pizza over. Working quickly spread a little tomato sauce over the pizza. Top with a handful of cherry tomatoes, the prawns and the grated cheese.
9. Place the lid on the grill and cook for 1 to 2 minutes to brown the underside and melt the cheese on top.
10. Remove from the grill and tear some basil over the top as well as a small handful of arugula.
11. Cut the pizza into slices and serve, and then continue making pizzas with the remaining dough.

Serves: 6

Recipe provided by Cakebread Cellars in California.

Blackened Halibut with Mango Chutney


6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
2 T Cajun Spice
1 stick butter, clarified
Mango Chutney, recipe follows


1. Heat a cast iron skillet directly over hot coals in a barbeque until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot.
2. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish.
3. When the pan is hot, pour approximately 2 T of clarified butter into pan, and reduce heat to medium-high.
4. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each.
5. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through.
6. Repeat with remaining fish fillets, adding more butter as needed.

Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.

Mango Chutney

2 to 4 fresh mangoes, chopped 3 cups
2 t garlic, minced
2 t fresh ginger, minced
3/4 cup brown sugar
1 cup Viognier
1 cup diced sweet onion
2 teaspoons honey
2 teaspoons fresh mint, diced

Add all ingredients to a medium saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.

Provided by Brad Harmon.

Savoy-Lee Sangria


1 bottle of a dry fruity rosé
1 lemon, cut into wedges
1 orange, cut into wedges
1 lime, cut into wedges
2 T sugar
1 small can of diced pineapple (with juice)
1 small container of sliced, sweetened frozen strawberries (thawed)
2-4 c of ginger ale (preference)


1. Pour wine in a pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.
2. Toss in the fruit wedges (leaving out seeds) and pineapple then add sugar.
3. Mix well.
4. Chill overnight.
5. Add strawberries and ginger ale just before serving.
6. Use fruit wedge or fresh strawberry for garnish..enjoy!

Makes approximately 10 – 12 glasses of Sangria.
NOTE: Do not double recipe – make individual batches.

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