There are a ton of great Labor Day grill recipe ideas on the SuperSite. Here’s a four course list of a few of them to take you from spicy appetizers into a barbecued dessert coma for the finish.
All Spice Cafe: Fun with Chipotle Tapenade Burgers
As interesting characters at the Fiery Foods Show go, JD Cowles ranks near the top of the list. He’s usually rocking a dyed goattee and ‘stache while showing off the latest and greatest spicy offerings from his All Spice Cafe in Venice Beach, California. JD’s been going to the show for at least as long as I have, so he knows his way around making great spicy sauces, snacks, and more. Like his Chipotle Olive Tapenade.
The Italian Job: Adding a Little Mojo to Grilled Sausage Sammiches
Usually when you hear the word “tapenade” spoken while watching football or basketball, it’s grounds for revoking one’s man card. This tradition goes back to the cavemen, who, not having olive spread handy, never used it on charred mammoth. Thus, a tasty sammich spread never found its way into the manly lexicon of acceptable condiments (unlike ketchup and mustard, which as we all know, occurred naturally in large pools back then—I saw that on Fox News, so it must be true).
Frankenburger: Our In Vitro Burger Recipe
Dutch scientist Mark Post and his team are all set to fry up and serve the world’s first stem cell-grown hamburger for two lucky taste testers to try. While everyone else is wondering how it will taste, I think the bigger question is, how long is it before Frankenburger turns bad, kills a villager, and gets its creators killed by a mob wielding pitchforks and torches? It’s thoughts like this that keep me up late at night.
Spicy Elk Burgers
The dead elk in question was ground into burger patties and the kick was courtesy of the spicy goodness infused within it thanks to some chorizo and special seasoning. See, Mike Frison stopped by Disc-It for a cooking demo using his Fri-B-Que Seasoning on some amazing Elk and Chorizo Burgers. You can see the demo here or if you just want the recipe for yourself, here you go
The Italian Job: Sausage Sandwiches with a Greek Twist
Usually when you hear the word “tapenade” spoken while watching football or basketball, it’s grounds for removing one’s man card. This tradition goes back to the cavemen, who, not having olive spread handy, never used it on charred mammoth. Thus, a tasty sammich spread never found its way into the manly lexicon of acceptable condiments (unlike ketchup and mustard, which as we all know, occurred naturally in large pools back then—I saw that on Fox News, so it must be true).
Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing
Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.
