Kimberly Schlegel Whitman, editor-at-large for Southern Living magazine has some can’t-miss favorites for your Memorial Day weekend BBQ.
‘Southern Living Ultimate Book of BBQ’ is in stores now.
Classic Deviled Eggs
- 12 hard-cooked eggs, peeled
- 1/2 cup mayonnaise
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/8 teaspoon kosher salt
- Dash of hot sauce (optional)
- Garnish: paprika
Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add more salt or hot sauce, if desired. Spoon or pipe yolk mixture into egg whites.
Honey BBQ Chicken
- Vegetable cooking spray
- 6 bone-in chicken breasts
- 8 chicken drumsticks
Coat food grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place chicken on grate, and grill, covered, 5 to 10 minutes on each side. Reduce heat to low (under 300°); grill, covered, 40 to 50 minutes for breasts and 30 to 40 minutes for drumsticks or until done. Brush with 1 cup Honey Barbecue Sauce during last 10 minutes of grilling. Serve with remaining 1 cup sauce.
Honey BBQ Sauce
- 1/4 cup butter or margarine
- 1 medium onion, diced (about 1 cup)
- 1 cup ketchup
- 1/3 cup water
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
Melt butter in small saucepan over medium heat; add onion, and sauté 4 to 5 minutes or until tender. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Store leftover sauce in refrigerator up to 1 week.
Lemonade Sweet Tea
- 3 cups water
- 2 family-size tea bags
- 1 cup loosely packed fresh mint leaves
- 1/2 cup sugar
- 4 cups cold water
- 1/2 (12-oz.) can frozen lemonade concentrate, thawed
- Garnishes: halved orange slices, lemon balm
Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
Discard tea bags and mint. Stir in sugar until dissolved. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
Blueberry Cobbler with Sugared Star Shortcakes
- 2 pt. fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/8 teaspoon almond extract
- 2 (12-oz.) cans refrigerated buttermilk biscuits
- 1 tablespoon coarse sparkling sugar
- Sweetened whipped cream
Preheat oven to 400°. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.
Separate biscuits, and flatten each into a 3 1/2-inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400° for 8 minutes or until lightly browned.
Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.
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