Still planning your Labor Day Weekend menu? While we love the
classics, it's always fun to bring something new to the table (literally). Perhaps a bowl of the famous queso fundido served at Otra Vez or a platter of grilled clams, complete with spicy garlic butter. Chile-marinated crab is sure to be a crowd-pleaser and should be displayed next to Tavolino's prosciutto-wrapped goat cheese stuffed jalapenos. Wrap up the day with a homemade brownie ice cream sandwiches, courtesy of everyone's favorite Joy the Baker.
Below, 5 recipes to whip up this Labor Day.
Queso Fundido with Honey, Pumpkin seeds and Chile by Akhtar Nawab of Otra Vez
1 cup grated chihuahua cheese
1/4 cup cream or milk
2 tablespoons honey
2 tablespoons pumpkin seeds, roasted
1/8 teaspoon chile piquin
1. Add the cream and chihuahua cheese to a bowl and set over simmering water, stirring occasionally until melted.
2. Add the cheese mixture to a casserole and place under a broiler. Cook until well-caramelized, about one minute.
3. Combine the honey and pumpkin seeds and drizzle on top of the brûléed cheese.
4. Finish with the chile piquin a squeeze of lime and a sprinkle of salt.
5. Eat with tortillas or tostadas.
Grilled Clams with Spicy Garlic Butter from Chef Brian Landry of Jack Rose
Yields: 3 dozen
1 pound unsalted butter
1 tablespoon garlic, minced
1 tablespoon sambal chili paste
1 tablespoon smoked paprika
1 teaspoon crushed red pepper flakes
1 teaspoon parsley, chopped
1 teaspoon thyme, picked
1 teaspoon lemon juice
1 teaspoon sherry vinegar
2 teaspoons kosher salt
1 1/2 cups panko breadcrumbs
3 dozen clams on the half shell
1. Let the butter come to room temperature and mix all of the ingredients except the breadcrumbs and clams, in a tabletop mixer with the paddle attachment until well combined.
2. Gradually add the breadcrumbs until the butter mixture is this consistency of wet sand.
3. Place a small spoonful of the butter over each clam and place on the a grill.
4. Grill the clams until they start to curl and bubble around the edges, serve hot.
Photo by Denny Culbert, courtesy of Toups Meatery and Toups South
Chile-Marinated Crab Claw by Chef Isaac Toups of Toups Meatery and Toups South
14 tablespoons (7/8 cup) lemon juice (from about 10 lemons)
6 tablespoons lime juice (from about 9 limes)
1/2 cup sherry vinegar
1 tablespoon hot sauce
2 tablespoons finely minced fresh ginger
1 jalapeno, seeded and minced (or your favorite hot pepper)
2 teaspoons sugar
2 teaspoons kosher salt
1 pound raw blue crab claws
8 cherry tomatoes, halved, for serving
1/2 cup Pickled Grilled Pineapple
1. In a large nonreactive mixing bowl, combine the lemon juice, lime juice, vinegar, hot sauce, ginger, jalapeño, sugar, and salt and stir until the sugar and salt dissolve. Add the crab claws, making sure they are submerged.
2. Chill for 30 minutes in the refrigerator. Remove from the fridge, toss in the cherry tomatoes and pickled pineapple, and serve.
Goat Cheese Stuffed Jalapenos Wrapped in Prosciutto with Tomato Basil Jam by Tavolino's Chef Candis Koerner
12 large jalapenos
12 thin slices of prosciutto
12 wooden tooth picks
8 oz goat cheese
1 tablespoon chopped basil
1 tablespoon chopped parsley
1 tablespoon chopped oregano
1 large egg
Zest of one Lemon
Salt & pepper to taste
The Filling: In a medium bowl add the goat cheese, herbs, and lemon zest. Mix well and season with salt & pepper. Then add the large egg and mix well, again.
For the Jalapenos: In a medium sauce pot bring 8 cups of water to a boil. Take a knife and cut a slit length wise on each jalapeno and carefully remove the seeds. When the water starts to boil add the cut and cleaned jalapenos and cook for 2 minutes. Then remove from water and allow to cool. For milder jalapenos repeat this process using fresh water. Once the jalapenos are cool, stuff with goat cheese filling. Wrap each jalapeno with prosciutto and secure with toothpick. These work well thrown on a grill, Baked at 425 in the oven for 20 min or fried in shallow oil turning only when prosciutto appears crispy.
Ingredients for jam:
2 cups halved grape tomatoes
1 cups sugar
1/2 cup balsamic vinegar
2 tablespoons chopped basil
2 tablespoons chopped garlic
Juice of one lemon
Pinch of salt
Directions: In a medium sauce pan combine all ingredients and bring to a boil. Once boiling turn down to a low flame and let simmer until jam consistency, roughly 20 minutes.
Joy the Baker's Gluten-free Brownie Ice Cream Sandwiches
4 large eggs
2 1/4 cups granulated sugar
3/4 cup grapeseed oil
1 tablespoon gluten-free vanilla extract
1 cup Dutch-process cocoa
2 tablespoons black cocoa (or the above cocoa if you don't have black cocoa on hand)
3/4 cup all-purpose gluten-free flour blend
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 cup chocolate chips, optional
2 pints of your favorite ice cream
1. Place a rack in the upper third of the oven and preheat the oven to 350°F.
2. Grease an 8" square pan (2 pans if you have them), line it with parchment paper that drapes over two sides and lightly grease the parchment. Set aside.
3. Whisk eggs in a medium bowl. Add the oil, sugar, and vanilla and whisk until thoroughly incorporated, thick and glossy. Set aside.
4. In another medium bowl whisk together the cocoas, flour, baking powder, and salt.
5. Add the dry ingredients all at once to the wet ingredients. Stir to combine. Add the chocolate chips if you're using them. Stir until no hidden dry patches remain and the whole mixture is thick and glossy.
6. Pour half of the batter into the prepared pan (or split between two pans if you have them), spreading the batter to the edges.
7. Bake the brownies for 25-30 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow to cool nearly completely. Bake the second brownie after removing the first brownie from the pan (this is where those parchment flaps come in handy) and again preparing the pan by greasing and parchmenting it.
8. Allow the brownies to cool completely.
9. Leave one of the brownie layers in the pan it was baked in. Place the brownie and pan in the freezer for 30 minutes or so.
10. Bring your ice cream out of the freezer to soften slightly for 15 minutes or so (depending on the heat of your kitchen).
11. Remove the pan and brownie from the freezer and scoop the softened ice cream across the chilled brownie to cover. Use and offset spatula rinsed in warm water to smooth the scoops and place the second brownie layer atop the ice cream. Gently press to meld the layers.
12. Return the stacked brownies to the freezer and allow to set overnight.
13. When ready to serve, slice the brownies into 16 big pieces, then slice each of those in half.