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Labor Day Festivities Part 2

As promised, today’s Labor Day post is a little heartier and will help soak up all of those cocktail recipes I gave you yesterday!  On the menu today is some hearty portobello mushroom, potato salad (what cookout doesn’t have potato salad!?), Jamaican Jerk Chicken, and Pork Tenderloin!  Follow the recipes below to have an amazing Labor Day BBQ!

Ginger-Marinated Grilled Portobello Mushrooms:

4 large portobello mushrooms

1/4 cup balsamic vinegar

1/2 cup pineapple juice

2 tablespoons chopped fresh ginger, peeled

1 tablespoon chopped fresh basil

Clean mushrooms with a damp cloth and remove their stems

Place in a glass dish, stemless (gill) side up

To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger

Drizzle the marinade over the mushrooms

Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler

Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray

Position the cooking rack 4 to 6 inches from the heat source

Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side

Baste with marinade to keep from drying out

Using tongs, transfer the mushrooms to a serving platter

Garnish with basil and serve immediately

Ginger Marinated Grilled Portobello Mushrooms

Ginger Marinated Grilled Portobello Mushrooms

Zesty Dill Potato Salad:

1 pound medium red potatoes, scrubbed

Salt, to taste

2 tablespoons balsamic vinegar

1 tablespoon white-wine vinegar

1 tablespoon extra-virgin olive oil

1/4 cup diced red bell pepper

1/4 cup diced green bell pepper

1/4 cup chopped scallions

1 tablespoon chopped fresh dill

Freshly ground white or black pepper, to taste

Boil potatoes in salted water in a saucepan until tender, about 20 minutes

Drain and let stand until cool enough to handle

Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices

Place in a serving bowl

Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat

Add red and green bell peppers, scallions, dill and pepper and toss gently to mix

Taste and adjust seasonings. Serve at room temperature

Zesty Dill Potato Salad

Zesty Dill Potato Salad

Jamaican Jerk Chicken:

1/2 teaspoon cinnamon, ground

1 1/2 teaspoons allspice, ground

1 1/2 teaspoons black pepper, ground

1 tablespoon hot pepper, chopped (jalapeno)

1 teaspoon hot pepper flakes, crushed, dried

2 teaspoons oregano, crushed

2 teaspoons thyme, crushed

1/4 teaspoon salt

6 cloves garlic, finely chopped

1 cup onion, pureed or finely chopped

1/4 cup vinegar

3 tablespoons brown sugar

8 pieces chicken, skinless (4 breasts, 4 drumsticks)

Preheat oven to 350 degrees Fahrenheit

Combine all ingredients except chicken in large bowl. Rub seasoning over chicken and marinate in refrigerator for 6 hours or longer

Evenly space chicken on nonstick or lightly greased baking pan

Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30–40 minutes or until the meat can be easily pulled away from the bone with a fork

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Recipes and images courtesy GuidingStars.com.

Southwestern Grilled Pork Tenderloin:

2 Smithfield whole Pork Tenderloins about 1 1/2 pounds total

5 t. chili powder

1 1/2 t. oregano

3/4 t. ground cumin

2 garlic cloves crushed

1 T. vegetable oil

In small bowl mix all seasonings and vegetable oil together

Rub mixture over all surfaces of tenderloin

Cover and refrigerate 2 to 24 hours

Grill over medium-hot coals turning occasionally for 15 to 20 minutes

Pork is done when there is still a hint of pink in the center

Slice to serve

Southwestern Grilled Pork Tenderloin

Southwestern Grilled Pork Tenderloin

Recipe and photo courtesy Hunter Public Relations

If this menu doesn’t scream a BBQ and cookout perfect for Labor Day, I don’t know what does!  I hope all my readers have a happy, delicious, and safe holiday weekend!

Stay hungry!

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