memorial day recipes

For foolproof fried chicken, try Alton Brown's recipe from Good Eats on Food Network; instead of seasoning the flour, season the meat so the spices don't burn.

Fried Chicken

chicken,

low fat buttermilk

salt

Hungarian paprika

garlic powder

cayenne pepper

Flour,

Vegetable shortening,

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Substituted almond milk with lemon for the buttermilk. Used safe flour and fried in coconut oil. Made a great GF meal.<br/><br/>

What am I doing wrong?  Outside was way overdone, inside undone, and I fried for 15 minutes on each side.  It seems every chicken recipe I try ends up being undercooked when I follow the instructed time and temperature.

Very helpful! I didn't realize I've been burning my spices all along 

Sadly--no.  All this tasted of was salt.  The only upside is that the skin is inedible because of all of the salt, so those fat calories are saved. Nope. 

Alton, you still got it and I will try this as I love fried chicken. Best to you always!

The results speak for themselves. Best fried chicken I've ever made, hands down! It came out juicy, but not greasy; perfectly cooked and perfectly seasoned. I'll definitely be making this again!!

https://www.foodnetwork.com/videos/pan-fried-chicken-0125629

Alton Brown shows how to make the perfect pan-fried chicken.

Pan Fried Chicken

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Chicken Salad

poached

celery,

scallions, onion

tarragon dill

parsley

mayonnaise

lemon juice

Dijon mustard

black pepper

thyme

onion,

carrot,

bone-in, skin-on chicken breasts halves, fat trimmed

chicken broth, homemade

How to Make Chicken Salad | Chicken Salad

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. 

I made this with chimichurri seasoning because I didn’t have parsley or dill and lime because I didn’t have lemon lol. Chimichuri version but just as delicious 

I have used this recipe many times to make chicken salad with leftover rotisserie chicken and we love it! I have tried a few other chicken salad recipes but this one is by far my favorite! I will second what other reviewers have said though -- the recipe is very salty as written, I half the amount of salt called for.

Very tasty and easy way to use rotisserie chicken in yet another way. As others have stated, it’s a bit too salty. Will cut the salt by at least half next time and adjust to taste. 

This is delicious! I made it with our leftover roasted chicken. It will be a staple. Thank you!

I love this method of poaching chicken!!  The meat is always moist and flavorful.  Absolutely delicious, my favorite chicken salad recipe.  We love chicken salad at our house, so I make this at least once a week

 My chicken salad is often dry when I used boiled chicken - the flavor is always good - but it just had a dryness to it.    I think poaching the chicken,  as directed here,  has made all the difference!  Now I know!!  Thank you!! <div>The flavor of this recipe is very good, too!</div>

I had leftover roast chicken. I used fresh parsley, thyme and dill and my favorite Penzey’s Ruth Ann seasoning. Like the addition of a bit of mustard. Served with fresh tomatoes from my farmers market.

So good!  Made exactly as written along with the poached chicken.  Put only 1 teaspoon Kosher salt instead of 2.  My husband got home in time to  mince the parsley for me then we tried it out on fresh tortilla chips.  Delicious!  We'll be making this over and over again.

Great flavor! I didn't poach the chicken, but followed the rest of the recipe except I cut the mayo and salt in half.

I made this chicken salad today and we had it for supper. It was so delicious! My only variation was the use of 1/2 teaspoon Kosher salt, rather than 2 teaspoons. We both made sandwiches of it. My husband anticipates eating some on crackers for a snack. I'll definitely make it again.

Feed a crowd with Rachael Ray's Super Sloppy Joes, an easy weeknight recipe from 30 Minute Meals on Food Network.

Super Sloppy Joes

extra-virgin olive oil,

beef sirloin

brown sugar

steak seasoning blend,

red bell pepper, chopped

red wine vinegar

Worcestershire sauce

tomato sauce

tomato paste

crusty rolls, split,

ripe tomatoes, pickles, Deviled Potato Salad

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

This is my go to sloppy joe recipe. Flavorful, quick and easy. Made with ingredients I have on hand.

Really good. The veggies have a little crunch, but I like that. If you don’t, you should consider sautéing the vegetables first.

This has been a family favorite for years and years!<br/>

Delicious, this is a classic recipe you will make again and again. 

I have made this recipe multiple times for my family we love it. I have even changed it to ground turkey and our guests never know. 

I love this recipe! I don’t like Sloppy Joe’s but I loved this one. This process was easy and my husband loved it! Yummy! 

I have made this recipe several times . Rachel Ray never fails

https://www.foodnetwork.com/videos/rachaels-super-sloppy-joes-0170101

Rachael shares the secret ingredients that make her sloppy Joes super.

Rachael's Super Sloppy Joes

Pat's Beer Can Grilled Chicken

smoked paprika

onion powder

cumin

oregano

Vegetable oil

Beer Can Chicken Rub

beer

For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken: Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

One of the better ribs I’ve tried! Will definitely be using this again. Lovely flavor.

This is a great recipe.  The rub is the best for chicken.  

My only complaint. Why would anyone in their right mind pour out the beer. The proper way to do this is to take a big long chug. For this reason alone, I delete 1 star. Otherwise it was excellent. 

Turned out with a crispy skin and juicy meat. Very simple to make. Only thing I would add would be to put a drip pan under the chicken. 

We made the recipe for the beer can chicken tonight.  It was so flavorful!! And, plenty of rub leftover for another chicken.  We'll be using this recipe from now on! <br /><br />

Just made this for dinner and it was the best beer can chicken (or any chicken for that matter) that we ever ate. Amazing! 

https://www.foodnetwork.com/videos/beer-can-grilled-chicken-0127934

Pat grills a chicken, rubbed with Gina's spice blend, on a beer can.

Pat's Beer-Can Grilled Chicken

Patrick and Gina Neely's Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.

Fried Green Tomatoes

green tomatoes,

salt and black pepper

all-purpose flour

eggs

milk

panko bread crumbs

paprika

Buttermilk Dipping Sauce, recipe follows

apple cider

buttermilk

Neelys BBQ sauce

lime, juiced

scallions, sliced thin

In a deep-fryer, preheat oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Perfect recipient .everything a fried green tomato should be

This is a good tasting recipe but the amount of sauce is way too much. I would recommend cutting the sauce amount in half. 

Love this treat with summer garden tomatoes! So tasty and easy to make!

Taste really good!.. Simple to prep &amp; take seconds to cook.. Good to see you guys kept some of their recipes..

These are so Wonderful. I have made them 3 times. Kids who don’t like tomatoes love them.  I’m glad their recipes are still on here. 

The tomatoes were amazing! Crispy and delicious, I pan fried them in a little oil because I didn't have a fryer. I made the sauce and found I liked the flavor without adding in the apple cider and sugar, it was sweet enough with just the addition of the barbecue sauce. I added a little sour cream to thicken it up some. It was delicious! But I had way more sauce than we needed so you could probably half the sauce recipe if you wanted. I'll make this again next time we have green tomatoes from the garden!

Perfect! I never made or ate fried green tomatoes before, and these were so good. Wouldn’t change a thing. 

https://www.foodnetwork.com/videos/neelys-fried-green-tomatoes-0168996

The Neelys' fried green tomatoes go for a dip in tangy buttermilk sauce.

Neelys' Fried Green Tomatoes

6 Hour Tri-tip Marinade

soybean oil

white sugar

soy sauce

garlic salt (recommended: Lawry's)

garlic

onions

tri-tips,

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

Excellent results.  Didn't change anything on this recipe and achieved fantastic results.  Added the tritip to vacuum seal bags with marinade and marinated for about 16 hours.  Used a Sous Vide to cook both tips at 129 degrees for two hours and finished direct heat charcoal for about 4 minutes per side. Fan-freaking-tastic.  Had some leftovers and sliced thin for sandwiches.

Awesome for the family mother's day get-together.  Substituted olive oil (on hand) for soybean oil, and cut the pepper in half (based on other comments).  Marinaded for 20 hrs in fridge, smoked for ~2 hrs @ 275˚F with hickory &amp; mesquite chips to internal temp of 130˚F, then tossed on bbq for ~7 min per side.  Several "best tri-tip I've ever had" from family members.  Thanks much!

Great marinade. Only had 5 hours before cook time, but it was still good. I cut it half because I only had 1 tri-tip.  Used some for basting while on the bbq.  The pepper is prominent, but we all like that flavor. Very close to our San Diego crack tri tip from a local Coastal market.  

I have made the marinade and tasted it. It is alot of pepper. I am nervous about ruining my 21/2 pound tri-tip. I will let it sit for a day in the fridge instead of 6 hours. We will see tomorrow. I will keep you posted. 

I've been using this marinade for tri-tip for years and it never fails! I have passed it along to so many others at this point. 

Absolutely the best!!! I didn’t really like tri tip steak before this marinade. Substituted onion powder for dried onions and marinated for 18 hours. Family could not stop eating it. No left overs here!

My new go-to marinade for tri-tip and even other cuts like flank and flatiron steaks. I always have the ingredients on hand so it’s super simple to make. You can substitute oils as needed but thicker ones with more flavor are best I’ve found - olive, avocado, and peanut oils work great.  

Kitchen Clambake

kielbasa

yellow onions (2 large onions)

leeks,

olive oil

potatoes

clams,

mussels,

shrimp,

(1 1/2 pound) lobsters

dry white wine

Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

Great recipe for a family style dinner.  Easy to make and really tasty! 

Absolutely loved this. I’d do it again in a heartbeat. It was so easy and so delicious with very little fuss. Definitely a crowd-pleaser at our house. 

Flavor was fantastic!!! I almost followed the recipe exactly. For cost savings, we bought all of the seafood at costco. Consequently, I had a ton of little clams - maybe manila? Anyway, I think that they blocked some of the steam from getting to the top of the pot (a 20 qt cuisinart w/steamer insert), and the lobsters took almost an hour to get to temperature. My advice: don't overfill with little clams even if they are cheap!   The shrimp (I used extra large 12-15's), were easily the best steamed shrimp I've ever eaten. Perfectly cooked and super flavorful.<div><br /></div><div>I also added some 1/2 cobs of corn and used little purple potatoes.</div><div><br /></div><div>Lots of leftovers from a dinner for 6 - perfect for our beach picnic tonight of a citrus seafood salad!</div><div><br /></div><div><br /></div>

So simple and delicious. I would suggest boiling the lobster separately. I don't think the pot was hot enough and as a result we felt bad for lobster and the clams got overcooked. I will also use baby red potatoes in future. So tasty and fun.

This recipe is so amazing - great for having friends or family over to languish out on the deck with the big platter of seafood bake, bowls of the delicious broth, lots of grilled french bread for dipping, and of course, lots of beer and/or cold white wine!  I did make a few changes that I think make it even better - I added 1 table. Old Bay Seasoning to the broth and used a whole bottle of good Sauvignon Blanc.  We love king crab legs, so I snipped a half dozen in half and used those instead of lobster.  I also stir some melted butter in the warm broth prior to serving, and OH MY is it delicious!!  Rave reviews from anyone we've ever made this for!  Grilling the bread takes just a couple more minutes - but it is SO worth it!  We cut baguettes into three or four pieces, then in half lengthwise, brush on a little EVOO, the grill until golden brown. While the seafood is amazing, the broth and bread is really what makes this so spectacular!  If there are leftovers, I cook the broth with potatoes, blend until smooth, then add some heavy cream.  Add to that any leftover seafood (chopped), shucked corn, chopped kielbasa, and a pinch of cayenne.  Makes an AMAZING chowder with the leftover bread!  Thanks Ina - for another awesome recipe and the inspiration to take it to the next level - you are simply the BEST!! 

FANTASTIC!!!  This was my first clambake and it was so east and flavorful!  My entire family enjoyed the variety of seafood and soaked up the delicious broth with lots of crispy Italian bread.  I plan to make this an annual summer feast.  My hat's off to Ina for yet another delicious family meal!  

I made this last night for my mom's birthday (-the leeks). It was a big hit! And it was soooo easy. If you are a big seafood fan, this recipe is a must try!

My daughter and husband make this every Mothers Day for me....they make it to recipe except they substitute lobster tails for the whole lobster, and they add corn on the cob (cut in half....this recipe feeds about ten people...and EVERYONE leaves smiling!  It is DELUCIOUS!

Patriotic Berry Trifle

sugar

almond extract

premade angel food cake,

cream cheese,

heavy cream,

blueberries

strawberries,

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

I made it. Time consuming but looks are a show-stopper! I also wonder about the excess syrup. I only brushed the cake slices but wondered if I should have done more. I’m a bit concerned it will be dry.  Also I felt like 1/2 the cake on the bottom made that layer too heavy. I might cut that down next time.  Thanks for the nice recipe. 

Excellent dessert for a large crowd. Not hard, just a little time consuming with cutting fruit. I used strawberries, blueberries and some raspberries. It’s not overly sweet at all. Would definitely make again. Very impressive presentation. 

Steamed Lobsters

Drawn Butter, recipe follows

Coral Butter, recipe follows

unsalted butter

lobster roe (eggs),

Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil. 

Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters. 

To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails. 

When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters. 

Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers. 

To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth. 

On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe. 

Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws. 

Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.

Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute. 

Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve. 

Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it. 

Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish. 

I didn't have any lobster so I substituted kielbasa. We were also out of butter so I replaced it with 2 percent milk. Hubby just loved it!!!!

Top 15 memorial day recipes recipes from across the web

The most viewed memorial day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fried Chicken

Chicken Salad

Super Sloppy Joes

Pat's Beer Can Grilled Chicken

Fried Green Tomatoes

6 Hour Tri-tip Marinade

Kitchen Clambake

Patriotic Berry Trifle

Steamed Lobsters

Sweet Corn Pudding

Watermelon Cupcakes Are the Sweetes...

Grilled Chicken with Roasted Garlic...

Grilled Vegetables

Tuscan Lemon Chicken

Blueberry Buckle

Top 15 memorial day recipes recipes from across the web

The most viewed memorial day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Chicken

Chicken Salad

Super Sloppy Joes

Pat's Beer Can Grilled Chicken

Fried Green Tomatoes

6 Hour Tri-tip Marinade

Kitchen Clambake

Patriotic Berry Trifle

Steamed Lobsters

Sweet Corn Pudding

Watermelon Cupcakes Are the Sweetes...

Grilled Chicken with Roasted Garlic...

Grilled Vegetables

Tuscan Lemon Chicken

Blueberry Buckle

The most viewed memorial day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine