Labor Day Grilling Party

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Editor’s Note:  Chef Spike Mendelsohn has teamed up with mike’s classic margarita™ and other mike’s products to create an unforgettable Labor Day menu.

 mike’s® Anything Goes Grilled Catfish Tacos

Yields 8–10 Servings

Ingredients:

• 4 catfish filets, cut into large skewer-friendly pieces
• 2 tbs. chili powder, or your favorite jerk seasoning
• 1 whole lemon, juiced
• 1 whole lime, juiced
• drizzle of canola oil
• 4 skewers, soaked
• salt and pepper

Instructions:

• Prepare the grill to medium heat
• Combine chili powder or jerk seasoning with oil and lime, lemon juice in a small bowl
• Toss catfish pieces in bowl to coat with seasoned marinade
•  Place catfish on skewers and sprinkle with salt and pepper
• Grill catfish skewers, turning often
• Heat up flour tortillas on the grill
• Layer the tortilla with guacamole, slide the catfish off the skewer and top with pico de gallo
• Pair with mike’s® authentic shandyTM and enjoy

Pineapple Guacamole & Pico de Gallo

Ingredients:

Guacamole

• 4 avocados, cut in half pitted and scooped
•  1/2 bunch of cilantro, roughly chopped
• 1/2 sweet pineapple, diced
• 1 tbs. lemon juice
• 1/2 red onion, diced
• salt & pepper

Pico de Gallo

• 4 tomatoes, diced
• 1 small onion, diced
• 1 bunch of parsley, finely chopped
• 2 jalapeños, sliced

Instructions:

Guacamole

• Combine cilantro with avocado and lime juice
• Add pineapple, red onion, salt and pepper
• Combine all ingredients, mixing to desired consistency

Mendelsohn-Labor Day Grilling Party-Photo2mike’s hard Smashed Apple Cider BBQ Ribs

Yields 8–12 Servings

Ingredients:

Ribs

• 2 racks of St. Louis-style ribs (about 4 lbs.)

 Rub for Ribs

• 2 tbs. smoked paprika
• 2 cups brown sugar
• 1 tsp. cinnamon
• 2 tbs. ginger powder
• 1 tsp. allspice
• 1/2 cup mike’s hard Smashed Apple Cider Crisp Apple

 Instructions:

• Combine paprika, brown sugar, cinnamon, ginger powder and allspice to create the dry rub
• Rub the mixture all over the meat and season with salt and pepper (allowing ribs to marinate overnight)
• Pre-heat oven to 375°F
• Place meat in a roasting pan and slather the ribs with mike’s hardTM Smashed Apple Cider Crisp Apple
• Cover the pan with foil and bake for approximately 2. hours, until an inch of bone is showing
• Finish on the grill over medium heat for approximately 15 minutes and glaze with BBQ sauce

mike’s hard Smashed Apple Cider BBQ Sauce & Apple Slaw

BBQ Sauce:

Ingredients:

• 8 oz. can chipotle peppers
• 2 cups thick BBQ sauce
• 1 tbs. molasses
2 tbs. mike’s hard Smashed Apple Cider Crisp Apple
• 1 tsp. vanilla extract
• 1/2 cup nonalcoholic apple cider

Instructions

• Blend ingredients together until smooth

Apple Slaw

Ingredients

• 4 Granny Smith apples, peeled, cored and julienned
• 2 whole lemons, juiced
• 1 bunch of parsley, finely chopped

Instructions

• Toss apples with lemon juice and sprinkle with parsley
• Serve chilled mike’s hard Smashed Apple Cider Crisp Apple BBQ Sauce

Mendelsohn-Labor Day Grilling Party-Photo3mike’s classic margarita™  Oyster Shooters

Yields 20-25 Servings

Ingredients:

Oysters

•       2 mike’s classic margarita™ FROZEN 10 oz. pouches*
•       20-25 oysters, Blue Point or Gulf Coast
•       salt (for rimming)
•       3 limes

Mignonette Sauce

•       1/4 cup lime juice
•       1 tsp. minced shallot
•       1/4 tsp. freshly cracked black pepper

Instructions:

•       Prepare mignonette sauce by whisking all ingredients together in a small bowl and chill for 10 minutes
•       Shuck oysters, removing the oyster from its shell and reserve oyster juice
•       Rim the edge of each oyster with a lime wedge then dip in salt
•       Place oyster back in shell
•       Take chilled mignonette sauce and gently mix in oyster juice
•       Spoon 1 tbs. of mike’s classic margarita™ FROZEN over oysters
•       *Pop your mike’s classic margarita™ FROZEN pouches in the freezer eight hours before you plan on enjoying it.

Spike Mendelsohn-AuthorPhoto

Learn more about Chef Spike  Mendelsohn.

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