Sizzling on Labor Day, summer’s last hurrah

Labor Day is just around the corner and that means the official end of summer; for me, it’s one of the sadder days of the year!

All seasons are the same number of days, but summer seems the shortest season of all and that makes those of us who love the balmy days and sultry nights a bit sad as we — less than enthusiastically — anticipate winter.

Still, summer gives us one more holiday bash to celebrate. Second only to July 4th and Memorial Day in its grilling popularity, Labor Day is also a wonderful family day, as extended families gather to celebrate the end of summer.

In case you didn’t know the history, the first Labor Day was Sept. 5, 1882, in New York City, held by the Central Labor Union. The next year it was held on the same date. By 1894, 23 more states had adopted the holiday for workers. And on June 28th of that year, President Grover Cleveland signed a law making the first Monday of September a federal national holiday to celebrate and honor the workforce in America.

Any reason to get my family and friends together for a party is fine with me. So let’s have a big celebration and say thanks to the workers who made and make this country what it is and who deserve a day off.

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This is the first Labor Day in a very long time, that I will not be planning for Rosh Hashana just yet! We have another whole month to plan and shop and cook. So I will enjoy the day, that last few minutes of summer, and maybe a few trips to the beach before the curtain closes on the summer of 2024.

Grilled Seitan ‘Burgers’ Two Ways (Pareve)

For the Traditional Red Barbecue Sauce:

1/3 cup ketchup

1 to 2 tbsp. dark brown sugar

1 to 2 tbsp. molasses

2 to 4 cloves garlic

1/2 to 2 tsp. hot sauce, such as Tabasco, to taste

1 to 2 tbsp. grated onion

1 tsp. grated garlic

3 Tbsp. canola oil

For the Seitan ‘Burgers’

12 to 18 ounces seitan cutlets cut into sandwich size so you have 4 pieces or more, smaller pieces

1 large red onion, sliced

4 whole wheat buns, optional

1 large tomato sliced

Mix the first 8 ingredients together and whisk to blend. Adjust ingredients as you go. If you like your sauce less sweet, use smaller amounts of sweeteners. If you like it hot, use more hot sauce. Whisk thoroughly, taste and adjust seasonings.

Place the seitan slices in a shallow bowl and add just enough of the barbecue sauce to coat all the pieces. Set aside. Reserve the rest of the barbecue sauce for spreading on buns or for another use.

Heat a grill to medium high.

Slice the red onion and brush each side with canola oil. Grill until browned on one side. Carefully turn and grill on the other side until cooked to desired doneness. Remove to a plate.

Gently scrape most of the barbecue sauce off each slice of seitan and place the slices on the grill.  Cook until grill marks are present on one side. Turn and cook until the edges are browned and there are clear grill marks on the other side, about 4 to 6 minutes total.

For the Lemon Garlic Marinade:

1/2 cup extra virgin olive oil

3 to 6 cloves garlic

2 lemons, juice and some zest, about a teaspoon

Salt and freshly ground pepper, to taste

OPTIONAL: Crushed red pepper flakes OR freshly snipped chives

Whisk all the ingredients together and divide the marinade in half. Reserve half for later or for drizzling over the grilled seitan. Proceed as above allowing the marinade to drip off the seitan pieces before grilling to avoid flare-ups.

Assembly:

Grill the rolls if you like. Place one slice seitan, a slice of onion and tomato and some of the reserved barbecue sauce or the reserved lemon garlic sauce. Makes 4 sandwiches.

Salsa Verde for Grilled Steak and Beyond (Pareve)

1/2 cup extra virgin olive oil

4 to 6 garlic cloves, finely minced

1 Tbsp. finely grated lemon zest

1/2 tsp. kosher salt

Freshly ground black pepper, to taste

1 cup fresh basil leaves, finely chopped

1 cup other mixed herbs such as rosemary, tarragon, oregano, thyme, finely chopped

1 cup fresh parsley, finely chopped

Place oil, garlic and lemon zest in a large bowl. Mix and let marinate for about 45 minutes. Add the salt and pepper to taste.

Meanwhile, remove stems from the fresh herbs and chop them. Add the herbs to the bowl and toss to mix them with the oil. Add a bit more oil if needed. Set aside to marinate another 30 minutes, mixing frequently.

Serve over grilled steak, burgers, turkey burgers, chicken or fish. Makes about 3 cups.

Great Grilled Steak with Hot Chile ‘Mop’ (Meat)

A “Mop” is a spicy liquid that is literally mopped or brushed onto grilling meat.

1 stick pareve, non-hydrogenated margarine

2 Tbsp, Canola oil

2 to 4 large cloves garlic, pressed

1 Tbsp. chili powder

Pinch cayenne pepper, or to taste

1 tsp. paprika

1 tsp. freshly grated onion

2 Tbsp. fresh chives, snipped

4 steaks, your choice with or without bone

Melt the margarine and add the pressed garlic. Add the Canola oil and the remaining ingredients. Whisk and set aside until needed.

Brush the grill with Canola oil and heat to high. Place about two to thirds of the marinade into a shallow flat bowl and retain the rest. Using a grilling “mop” or a long handled grilling brush, brush the meat with the marinade and place it brushed side down on the grill. Brush the other side and sear the steaks, 2 to 4 minutes. Brush the top again and turn the steaks. Mop the grilled side 2 or 3 times while the other side cooks.

Remove to a plate and, using a clean brush, brush the reserved marinade once across the top of the steak. Serves 4.

Perfect Grilled London Broil (Meat)

London Broil is sometimes a bit tough so a good marinade and thin slices are a must. I recently read a helpful hint in a cooking magazine that suggested warming the meat to about 70 degrees before cooking to keep the meat moist and less tough. It worked!

1 (3 to 4 lb.) London Broil

1 tsp. onion powder

1-1/2 tsp. garlic powder

1-1/2 tsp. dark brown sugar

1/2 to 1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

Mix the onion powder, garlic powder, sugar, salt and peppers in a small bowl. Set aside.

Place the meat in a zipper bag and then in another one. Squeeze out as much air as possible from the bags. Place the bags in a large pot of warm water, about 100 degrees, and weight it down with a plate or cup so that the meat is covered. Let sit for about 35 to 45 minutes.

Heat the grill to medium heat. Remove the meat from the bags and rub the prepared rub generously over both sides. Place the meat on a hot grill and cook for 5 to 7 minutes on each side or until a thermometer reaches about 125 degrees for rare, 140 for medium.

Remember, the meat will continue to cook and the internal temperature will rise about 5 to 7 degrees after you remove it from the heat. Let the meat rest for 10 minutes and slice against the grain on an angle. Serves about 6 to 8.

Coney Island Hot Dog Sauce (Meat or Pareve)

A friend gave me this recipe decades ago and it is a favorite. This is great on any kind of hot dog, from veggie ones to chicken to beef. It’s also good alone like a Sloppy Joe.

1 to 2 Tbsp. canola oil

1/4 lb. ground beef, turkey or veggie crumble (available in freezer section of the supermarket or specialty store)

1/2 onion, finely chopped

1 to 2 cloves garlic, finely minced

4 oz. tomato paste

1 small can diced tomatoes with liquid,

1 cup water

1/4 cup pickle relish

1 to 2 Tbsp. minced onion

1 Tbsp. Worcestershire Sauce

1 Tbsp. brown mustard

2 to 3 tsp. chili powder

2 to 3 tsp. dark brown sugar

Heat a large skillet. Add the canola oil and the onions. Sauté until golden, about 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute.

Add the meat or veggie crumble and heat until cooked completely.

Add the rest of the ingredients, mix well and simmer, uncovered, for about 30 to 40 minutes, stirring frequently until thickened. Taste and adjust seasonings. Makes about 2 cups. Great on hot dogs.

Maple Mustard Glazed Chicken (Meat)

1 chicken cut into eight pieces

2/3 cup pure maple syrup

4 to 6 Tbsp. Dijon style mustard

4 tsp. Tamari sauce

2 clove garlic, finely minced

4 Tbsp. Canola oil

Pinch cayenne pepper (to taste)

Place the chicken in a large shallow, non-reactive pan, either glass or stainless steel.

Combine the rest of the ingredients in a small saucepan and bring to a boil. Boil for 1 minute. Pour about 1/3 of the sauce over the chicken and marinate for 1 hour in the refrigerator. Retain the rest of the sauce.

Place the chicken on a medium-hot grill and discard the marinating liquid. Grill, basting with the remaining sauce, until internal temperature reaches 165. Gently boil any remaining sauce for 2 minutes and serve as a gravy.

Hot and Sweet ‘Jerk’ Chicken (Meat)

This is hot and sweet at the same time. Delicious on the grill!

6 large boneless, skinless chicken breast halves or 6 pieces of chicken

1/4 cup freshly squeezed lime juice

1 onion, diced

4 to 5 garlic cloves (more if you like)

2 to 3 scallions, chopped

1 to 2 Tbsp. jalapeno* peppers, chopped (more if you like)

1 to 2 Tbsp. dark brown sugar (I liked closer to 2 Tbsp.)

2 tsp. ground allspice

2 tsp. dried thyme

1 tsp. ground ginger

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. kosher salt

1 tsp. freshly ground black pepper

3 Tbsp. Canola or olive oil

*For more heat, use habenero peppers, but use plastic gloves when handling them.

Combine all the ingredients EXCEPT the chicken in a food processor or blender. Process until well-blended and almost smooth. Taste and adjust seasonings. Place the marinade in a heavy-duty zipper-type bag and add the chicken. Zip closed and turn the bag several times to make sure the chicken is coated. Place flat in the refrigerator and marinate for 1 to 2 hours.

Remove the chicken from the bag and discard the extra marinade. Grill on a well-oiled barbecue, turning once. Serves 4 to 6.

Baked Beans or Soybeans (Pareve)

You can use navy or cannelloni beans or soybeans which are lighter and pack a hefty nutritional punch. Please use a good, unsulphered molasses and add your own favorite ingredients such as tomato puree or tomato paste to give the beans more of a sweet and sour taste. Be creative.

2 lbs. dried soybeans or navy or cannelloni beans

1 onion, finely minced

1/4 cup vegetable oil

1 cup unsulphered molasses

1/2 cup dark brown sugar, to taste

3 tsp. dry mustard, to taste

1/2 tsp. minced fresh ginger

1/4 tsp. freshly ground black pepper

1 tsp. salt (to be added AFTER cooking)

Carefully pick out all damaged beans or pebbles and rinse thoroughly. Soak soybeans overnight in cold water in a large, tightly covered pot. Water should cover beans by several inches. (Check before going to bed to make sure there are still several inches of water. Add more if necessary.)

In the morning, drain the beans and rinse thoroughly. Return beans to the pot and add at least three times the amount of water as there are beans. Cover and slowly bring to a boil. Simmer gently for about 30 minutes or until the skin of a bean cracks when you blow on it. The beans should never come to a hard boil as that will make the skins crack too early and will allow the beans to turn mushy.

Drain the beans and place them in a slow cooker. Add the other ingredients, except the salt and pepper, mix thoroughly and begin the cooking process. I have cooked these for anywhere from 7 to 10 hours in a slow cooker. The beans are done when they are bubbly, have thickened a bit and have turned a beautiful rich brown color.

Taste, add salt and pepper, adjust seasonings like mustard and molasses and enjoy. Serves a crowd of at least 10 to 12.

S’Mores Pie (Pareve)

2 cups pareve graham cracker crumbs

1/2 stick pareve, trans-fat-free margarine

1/4 to 1/3 cup sugar, to taste

1-3/4 cups semi-sweet chocolate chips

1-1/2 cups unsweetened vanilla almond milk

1 tsp. (rounded) cornstarch or tapioca starch

2 tsp. water

3 egg whites

1 tsp. pure vanilla extract

1-1/2 cups marshmallow cream

OPTIONAL: Mini marshmallows

VARIATIONS: Use half chocolate and half peanut butter or caramel chips

Place the graham cracker crumbs, the melted margarine and the sugar in a bowl and blend thoroughly. Press into a 9-inch, broiler-proof, pie plate. Bake at 350 degrees until fragrant and toasted, about 7 to 10 minutes. Let cool.

Place the almond milk in a saucepan and heat until small bubbles form. Add the chocolate chips and mix until melted. Mix the cornstarch with a teaspoon of water and add to the chocolate mix. Stir constantly over very low heat until thickened, about 4 to 10 minutes. Remove from heat and let cool for 5 minutes, stirring frequently. Pour into pie crust and refrigerate until chilled, several hours or overnight.

Preheat the broiler to low. Let the eggs come to room temperature. Heat the bowl of the mixer by filling with boiling water, pouring it out and drying the bowl.

Separate the eggs and place the egg whites until frothy. Add the sugar and vanilla and beat until stiff peaks form. Add the marshmallow cream and beat until thick and completely blended. Spoon over the chocolate cream. Dot with mini-marshmallows, if desired. Broil until the top is golden, about 3 to 5 minutes.

Let cool. Serves 8 to 10.