Memorial Day weekend is the unofficial start to the summer y'all. We, Black folks, come alive in the sun. The melanin in our skin soaks up the sun's rays, and shines them right back to the universe in the form of a golden glow and positive vibrations. This is a time that we like to kick back, cook out and turn up.
After a year and a half of most of us being stuck indoors, I'm about to spill some advice that will make your transition to being "outside" in a post-ish pandemic world a whole lot easier. Now, I usually start off these posts by offering up advice on how to be the perfect host, but this time around I'm going to begin with tips on being the perfect guest— 'cuz no one likes that person who gets all drunk and starts acting a hot mess at the gathering or fest.
Tips for securing your forever invite:
Never show up to the function empty-handed. Arrive with a bottle of wine or spirit. Before purchasing, ask the hosts what they prefer.
Call ahead before arriving and ask the hosts if they need anything in the realm of red cups and ice. You know they always do.
For kick backs and picnics, bring your own blanket or chair.
Pace yourself when imbibing; you never want to be "that person."
Get the lay of the land before you go about flirting. The person you may have your eye on may be someone's partner.
Do not, I repeat, do not sit at the spades or dominoes table if you aren't an intermediate player. Folks mean serious business here. There's no room for beginners at the playing table.
Unless offered, do not stash food plates to go
Lastly, offer to help clean up. The gesture is always appreciated, whether the hosts need your help or not.
Hosting tips for a successful cookout:
This is one occasion where paper plates are welcomed. I tend to lean towards the Dixie Ultra 10-inch plates. They are sturdy and can stand up to sauce. Nothing is more annoying than a soggy paper plate. Please stay away from styrofoam. The earth loves us; we should love her back.
Make sure all of your food is covered throughout the event. Check periodically to refresh your trays and. dishes, so the food always looks appetizing. It sucks to be in the second round of guests and be met with food that looks picked over.
In the spirit of good housekeeping, always have a nice-sized bottle of hand sanitizer on the table near the spread.
For all my aspiring grill masters, invest in some hickory chips for your coal mix. It will add a deliciously sweet smokey dimension to your meat, chicken and fish.
Seasonings, seasonings, seasonings are key. I can't stress this enough. My go-to fave is Ms. Mickey's Creole Seasonings. Sis, really put her heart and soul into these blends so you really wouldn't have to do any of the hard-core flavor work yourself.
For your plant-based guests, buy a few Beyond Meat patties or portobello mushroom caps. Marinade them in your favorite "meat" recipes so they look as tantalizing and savory as your other main protein entrées.
Prepare side dishes that are simple; yet, can feed a crowd. Choose from classics, such as: potato salad, pasta salad (short pastas work best—farfalle, penne, shells), coleslaw, mixed green salads, or rice pilaf.
You might be wondering, "Where are the recipes, sis?" Don't worry; I got you! For good measure, I enlisted the help of some amazing professionals who blessed us with their amazing cookout, kick back and turn up dishes. Test them out and be proud when someone asks, "Who made the ribs?"
Chef Mezz's Tennessee Honey Thai Sweet Chili Shrimp and Chicken Skewers
@maryskitchen273 , Chef Consultant
Ingredients:
2 lb chicken breast, cubed
1 lb shrimp, large
1 zucchini, large dice
1 fresh pineapple, large dice
1 orange bell pepper, large dice
2 shallots, large dice
2 Tbsp olive oil (for grilling)
1 Pkg Bamboo skewers
Tennessee Honey Thai Sweet Chili Sauce
1 Cup ketchup
1 Cup Jack Daniel's Tennessee Honey Whiskey
1/2 Cup dark brown sugar
1/4 Cup apple cider vinegar
1/4 Cup Mae Ploy sweet chili sauce
2 Tsp Worcestershire sauce
3 garlic cloves, finely minced
1/2 Tsp ginger, finely minced
1 Tsp hoisin sauce
1 Tsp, spicy mustard
1/2 Tsp salt, to taste
1 Tsp black pepper, to taste
Suggested garnish:
2 Tbsp fresh chopped parsley
2 Tbsp sliced scallion
-In a medium saucepan combine all sauce ingredients; bring to a boil and let simmer for 15 - 20 minutes, until thickened. Remove from fire once thickened.
-While the sauce cooks, prepare each skewer. Stack each skewer with zucchini, orange bell pepper, shallot, diced chicken, pineapple and shrimp in your desired order. Brush each skewer lightly with olive oil. Sprinkle lightly with black pepper and salt.
-Grill each side for 7- 10 minutes, or until desired char.
-Brush each skewer with sauce until fully coated and grill for an additional 2-3 minutes on each side.
-Garnish with a choice of fresh chopped parsley or scallions
Chef Vincent Reuel's Korean Gochujang Sticky Ribs
@reuelvincent, Chef De Banquet, Aspire/One World Observatory, NYC
Ingredients:
Dealers Choice on the ribs: St. Louis-Style Ribs or Baby Back Ribs
-Pat dry ribs and the peel membrane from bones side, by using a dry paper towel.