Get Cookin’ This Labor Day

When Labor Day rolls around that means the kids are back in school and fall is right around the corner. It is also a perfect time to fire up the grill and invite the neighborhood over for a backyard barbecue! We went in search of some culinary inspiration from our local restaurants and put together a fabulous menu to celebrate summer. So ditch the frozen burger patties in favor of these delicious and easy recipes from local chefs in McCall.

green-beans

Garden Green Bean and Gala Apple Salad

Courtesy of Chef Gary Kucy, Rupert’s at Hotel McCall

Ingredients

1 lb fresh green beans
3 gala apples
3 Tbsp chopped fresh dill
1.5 Tbsp honey mustard
2 Tbsp cider vinegar
1 pinch cayenne
3 Tbsp olive oil
Kosher salt to taste

Directions

  • Place 1 gallon of water in stock pot, heat on stove over high heat, add 3 t salt once it reaches a boil.
  • While water is heating, trim stem ends from green beans
  • Blanch beans in  water, by adding them while water is boiling, allow approx. 2-3min to softened texture and bring out color. Once softened slightly but still retaining a little crunch, drain and cover with ice water to cool quickly.
  • For the dressing, place chopped dill, mustard, cider vinegar, and cayenne in a large mixing bowl, mix together. Add chiilled, drained green beans from above, and allow to marinate for 15 minutes.
  • Cut apples into long thin juliennes (or matchsticks) and toss into salad, season with a little salt and a drizzle of olive oil.
  • Can be served chilled or room temperature, should be served immediately to preserve color and texture.

 

 

corn

Grilled Corn with Chipotle-Lime Mayo

Courtesy of the Shore Lodge Culinary Team

Ingredients

Fresh Corn on the Cob (Sweet Yellow or Bi-Color)
1 cup Mayonnaise
1 each Canned Chipotle Chile with Adobo (Pureed)
2 each Lime (Juice)
Table Ground Black Pepper to Taste
Kosher Salt to Taste
½ cup Grated Parmesan Cheese or Cotija Cheese

Directions

  • Pre-Soak Whole Cob of Corn in Cold Water for 15 Minutes. Place on Heated BBQ Grill and Cook on all Sides for Approx 10-12 Minutes. Corn Should Look Charred on the Outside. Place in Large Paper Shopping Bag and close tightly.
  • While Corn is Steaming, Mix Together Mayonnaise, Chipotle with Adobo, Lime Juice. Season with Kosher Salt and Black Pepper. Set Aside.
  • Remove Corn from Paper bag and Peel Down; Wrapping Husk into a Handle. Brush on Aioli generously and sprinkle with Parmesan or Cotija Cheese’s.

 

 

chimicurri-steak

Backyard Skit Steak Chimichurri

Courtesy of the Shore Lodge Culinary Team

Ingredients

3 lbs. Beef Skirt Steak (Cut into 6-7 oz. Pieces)

2 tablespoons olive oil

Spice Rub:

   2 tablespoons dark brown sugar
   1 tablespoon sweet smoked paprika
   1 tablespoon coarse kosher salt
   1 1/2 teaspoons chipotle chile powder or ancho chile powder
   1 teaspoon ground black pepper

Chimichurri Sauce:

   3/4 cup olive oil
   3 tablespoons Sherry wine vinegar or red wine vinegar
   3 tablespoons fresh lemon juice
   3 Garlic cloves, peeled
   2 medium Shallots or Red Onions
   1/2 teaspoon dried crushed red pepper
   3 cups (packed) stemmed fresh Parsley
   2 cups (packed) stemmed fresh Cilantro
   1 cup (packed) Arugula
   Salt and Pepper to Taste

Directions

  • Combine all ingredients for Spice Rub in a small bowl.Combine first 8 ingredients for the Chimicurri Sauce in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of Arugula; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition. (Can be made 3 hours ahead. Cover; chill).
  • Let Beef stand at room temperature 1 hour.
  • Prepare barbecue (high heat). Pat Beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare. Transfer to platter. Slice Beef Against the Grain.
  • Serve with Chimichurri Sauce and Flatbread or Tortillas.

 

 

crumble

Almond Fruit Bars

Courtesy of Stacey Cakes

Ingredients

1 pound butter
6 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
2 cups brown sugar
1 cup sugar
4 yolks
3 cups almonds
2 cups raspberry jam

Directions

  • Cream the butter and brown sugar together. Add the salt, baking powder, and cinnamon to the butter mixture.:
  • In a food processor add the almonds and sugar. Mix until the almonds are ground up very fine.:
  • Add the yolks to the butter mixture. Mix to combine.:
  • Add the flour and ground almonds. Mix until it comes together.:
  • In a half sheet tray lined with parchment press half the almond mixture into the pan.:
  • Spread the raspberry jam on top of the almond mixture.:
  • Add the remaining dough on top of the jam. Bake at 325 degrees for 25 to 30 minutes.

McCall Chamber