Outdoor Entertaining: Red, White & Blue-becue
Memorial Day weekend marks more than just a three-day break – it’s the unofficial start of summer, a time to gather with friends and family, fire up the grill, and honor those who served in our nation’s military. It’s red, white, and blue everything, burgers on the grill, and the promise of long, sunny beach days ahead. So, what better way to celebrate than with a classic American cookout?
To begin, let’s set the scene. Patriotic simplicity is the way to go. Think checkered tablecloths, stars-and-stripes patterns, and mason jars filled with utensils, flowers and more. Toss some mini flags into your flower pots and hang a banner across the porch and you have nostalgic, backyard Americana. Set up lawn chairs, picnic tables and picnic blankets. A cooler stocked with sodas, beers, and lemonade keeps everyone refreshed, and a Bluetooth speaker playing classic summer hits creates the perfect vibe.
In an effort to keep the fun flowing throughout the gathering, set up a few lawn games like cornhole or horseshoes, and let the kids run free with sidewalk chalk and bubble wands. If you have the room, set up a badminton net and encourage some friendly competition. Bump up the music with some classic patriotic songs along with the summer favorites.
Now, on to the real star of the day: the menu. Of course we need burgers, but let’s give this classic a twist. Ground pork patties with barbecue sauce, grilled to juicy perfection and topped with crunchy, creamy coleslaw. If you have only used it as a side dish before, trust me, it makes an amazing burger topping. It’s simple, flavorful, and just the thing to kick off the summer grilling season.
For a side dish, go with a pasta salad, but let’s give it a summer seashore twist with the addition of crab meat and a hint of Old Bay Seasoning. This is always a hit. Corn on the cob is a must: smoky, buttery, and perfectly sweet made right on the grill. Keep it simple or dress it up with herb butter. Thyme butter is my favorite for corn, but garlic, parsley, even chives will work, too. I just soften the butter and mix in the chopped herbs. It looks as good as it tastes.
Naturally, we need a signature drink to kick off barbecue season. Staying with one of our theme colors, how about a blueberry lemonade margarita? It’s festive, refreshing, a little tart and a little sweet. It will do nicely.
Finally, when guests are ready for a perfect sweet ending … Pie is so very traditionally American, so serve up a mixed berry pie, heavy on the strawberries because they are quickly ripening in my garden – mix up raspberries, blueberries, and strawberries with just the right amount of sugar and serve warm in a perfect crust adorned with pastry stars. This will steal the show.
With our guests’ bellies full and the friendly badminton competition winding down, relax and watch as the sun dips low and the lights twinkle on. Hand out sparklers and gather around for a final toast.
Sure, we come for the burgers and the pie. But we stay – and return year after year – for the moments in between: the games, the drinks, and the fun. Memorial Day weekend provides an opportunity to gather and to remember. We honor the courage of those who served, and we welcome summer with full plates and the anticipation of long summer nights to come. So, here’s to a cookout that’s both simple and special. Fire up that grill, pour a blueberry lemonade margarita, and let the best season begin – with gratitude, sunshine, family, and friends.
Barbecue Pork Burgers with Coleslaw
For the burgers (serves 6)
2 pounds ground pork
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ cup barbecue sauce
6 burger buns
For the coleslaw
4 cups shredded green cabbage
1 cup shredded carrots
½ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon celery seed (optional)
Salt and pepper to taste
Instructions:
In a bowl, combine pork, spices, mustard, and Worcestershire. Form into patties. For slaw, mix dressing ingredients, then toss with cabbage and carrots. Chill. Grill patties over medium-high heat until cooked through (160 degrees). Toast buns, brush with barbecue sauce, top burgers with slaw, and serve warm.
Grilled Corn on the Cob with Herb Butter
Ingredients (serves 6):
6 ears corn, husked
½ cup butter
1 tablespoon chopped parsley or chives or thyme
Salt and pepper to taste
Instructions:
Grill corn over medium heat until charred in spots, about 10–12 minutes. Melt butter with herbs and seasonings. Brush over grilled corn and serve hot.
Blueberry Lemonade Margarita
Ingredients: (Makes 4 cocktails)
1 cup fresh blueberries
½ cup sugar
½ cup water
1 cup fresh lemon juice
¾ cup silver tequila
½ cup triple sec or orange liqueur
Ice
Lemon slices & extra blueberries, for garnish
Coarse sugar or salt, for rim (optional)
Instructions:
Make blueberry syrup: In a saucepan, simmer blueberries, sugar, and water for 5-7 minutes, until berries burst. Strain and cool.
Mix: In a shaker or pitcher, combine lemon juice, tequila, triple sec, and ½ cup blueberry syrup. Shake or stir well.
Serve: Rim glasses with sugar or salt if desired. Fill with ice, pour in margarita mixture, and garnish with lemon slices and berries.
Mixed Berry Pie
Ingredients:
For the filling
2 cups sliced strawberries
1½ cups blueberries
1½ cups raspberries
¾ cup sugar
¼ cup cornstarch
1 tablespoon lemon juice
½ teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
For the crust
1 double pie crust (store-bought or homemade)
1 egg + 1 tablespoon milk (for brushing)
Coarse sugar for sprinkling
Instructions:
Preheat oven to 400 degrees. Toss berries with remaining filling ingredients. Place bottom crust in pie plate, add filling, use different-sized star cookie cutters to cut multiple-sized stars from second crust and place as you wish on top. Brush with egg wash, sprinkle with sugar. Bake 45-50 minutes until golden and bubbling. Let cool at least 2 hours before slicing.
Crab Pasta Salad
Ingredients:
1 pound pasta shells
1 pound crab meat
2 large celery ribs, diced
1 red bell pepper, diced
1 (3-ounce) can sliced
black olives, drained
1½ cups plain yogurt
¼ cup mayonnaise
¼ cup zesty Italian salad dressing
1 tablespoon Chesapeake Bay seasoning (like Old Bay)
1 teaspoon celery seed
1 tablespoon mustard
½ tablespoon soy sauce
Salt
Pepper
Instructions:
Boil pasta according to al dente instructions and drain. Mix cooled pasta with all other ingredients. Refrigerate and then serve.
