Memorial Day: an excuse to grill out and get off work. Neither of those things happened, but nevertheless, I had a wonderful Memorial Day. The weather all week said that it would be cold and rainy, so I planned the menu accordingly. Even without the traditional hamburgers and hot dogs, our food was by far the best on the rooftop.
To start off the meal we had slow roasted beef that was shredded and then mixed with a homemade barbecue sauce. The BBQ was paired with a spicy slaw and piled high on buns. On the side we had corn with cajun butter and lots of napkins! It was all washed down with ice cold Rainiers. Lastly, for dessert we had a tart with a honey cream cheese filling and piled high with strawberries and blueberries. I meant to take pictures, but not only was all of the food super messy, but we scarfed it down so fast that I didn’t have time to capture the deliciousness. So now is the time to put on your imagination cap or make some for yourself! It doesn’t need to be Memorial Day to enjoy these tasty dishes!
The only thing better than the food was of course the company. I know that sounds so cheesy, but to be honest it is so nice to just be able to sit on a sunny rooftop with a a clear view of the mountains and the bay and just catch up with friends. We all get so caught up with work and school and everything else that life throws at us, that being able to hang out for a couple hours is a real treat. Enough with the sappiness and on to the recipes.
- 4-5 pounds bottom round roast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 can (12 ounces) cola carbonated beverage
- 1 bottle (12 ounces) chili sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- Place piece of meat in crock pot. If you do not have a crock pot, this can be done in a dutch oven and cooked in the oven.
- Combine the salt, pepper, and garlic powder and rub all over your piece of meat.
- Mix together the cola, chili sauce, Worcestershire, and hot sauce and pour over roast.
- If you are cooking in a crock pot, set to low and let cook for about 6 hours. If you are cooking in the oven, cook at 325 º F for 2 1/2 to 3 hours.
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup cider vinegar
- 1/4 Dijon mustard
- 2 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot sauce
- Whisk together all ingredients.
- Put on literally anything.
- 2 cups shredded cabbage
- 1 cup loosely packed arugula
- 10 basil leaves, thinly sliced
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- In a large bowl, combine cabbage, arugula, and basil.
- In a bowl whisk together remaining ingredients.
- When ready to serve, pour dressing over and lightly toss to coat.
- 1/2 stick of butter, softened
- 1 clove of garlic
- 1/8 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/2 teaspoon dried thyme
- Mince garlic and mix with softened butter.
- Once smooth, combine with the cayenne, paprika, salt, and thyme.
- Shape into a log as wrap in wax paper or plastic wrap and refrigerate until ready to use.