Memorial Day | Grill with Styles

SAN DIEGO — Here are some dishes that will add to your Memorial Day celebrations.

• 1/4 cup ancho chili powder
• 1/4 cup finely ground espresso
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 1 teaspoon ginger powder

Mix all ingredients together and store in a cool, dry place.It can be used to cook any dish, including meat, poultry, and fish.

• 1/2 cup mayonnaise
• 1/2 cup crema or sour cream
• 1/2 to 1 teaspoon adobo sauce and canned chipotle peppers
• Juice of 1 lime
• 1 tablespoon coriander or parsley, finely chopped
• A pinch of kosher salt.

Mix all ingredients together, adjust adobo sauce to taste and store in the fridge for up to a week. It goes great with fries.

WATCH: Shawn Stiles grills live on Memorial Day!

• Red onion, 1 large or 2 small
• 2 cups white vinegar
• 2 cups water
• 1/2 cup sugar
• 2 tablespoons kosher salt
• 4 cloves of garlic (crushed)
• 1 teaspoon pepper

Slice the onions as thinly as possible. If you have a slicer, use it. Place the onions in 2 glass jars and bring the remaining ingredients to a boil in a large saucepan, then pour the mixture over the onions. Add equal parts garlic and pepper. Allow to cool, then cover and refrigerate. Store for up to 4 weeks.

Other items you will need include:

• Head Red Cabbage
• Spinach wrap
• Rice vinegar
• Spring onion
• coriander
• green pepper
• avocado
• Canola oil
• Salt and pepper

• 3 pounds baby potatoes (cut in half)
• 1/2 cup green onion (coarsely chopped)
• 1/2 cup Italian parsley, coarsely chopped

Bring a large pot of water to a boil with the potatoes and 2 tablespoons of salt, then simmer on low heat for 10-12 minutes until the potatoes are tender. Drain and rinse the potatoes, being careful not to overcook them. Toss while hot with the vinaigrette, green onions and parsley, and top with a chopped egg. Serve hot, or refrigerate to serve later.

• 2/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped green onion (use the white parts)
• 1 tablespoon water
• 1 teaspoon garlic (minced)
• ½ teaspoon kosher salt
• Black pepper 3 to 4 times
• 1 boiled egg (chopped)

• 1 pound fresh strawberries (sliced)
• ¼ cup sugar
• ¼ cup balsamic vinegar
• Black pepper 3 to 4 times
• 15 ounces ricotta cheese
• 1 tablespoon lemon zest
• 3 tablespoons of honey
• 4-5 almond biscotti (crushed)

Mix in the ricotta, lemon zest and honey and refrigerate for 1 hour. Wash, drain and slice the strawberries and mix with the balsamic vinegar, sugar and pepper and set aside for 10-15 minutes.

While all that is going well, crush the almond biscotti into small pieces. Arrange the strawberries and ricotta in 4 layers in a 10-12 oz glass, then crumble the biscotti on top.

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