Labor Day weekend in St. Louis is a local grown food lover’s dream come true. We have the end of the season corn, tomatoes, watermelon, summer squash, eggplant, peaches as well as some early autumn lettuces and greens.
St. Louis is “normally” hot Labor Day weekend so I personally like to plan a meal which incorporates items hot off the grill which can be eaten hot or warm with fresh, cold / room temperature items to compliment the grilled items. Ideally as much work as possible can be done a day or two in advance so the host and hostess can enjoy the company of their friends, family and neighbors. With advanced planning, list writing and timelines, a delicious creative menu can be planned and executed and you can still enjoy the party.
Depending on the size of the get together you can always go pot luck and encourage guests to bring a dish of their liking. This also involves some planning as you do not want to end up with three green bean salads or seven desserts and no salads. When guests RSVP you can ask what they are planning on bringing and if their item too closely resembles another you can politely ask them to change their dish and make a suggestion as to what is needed.
Be sure to have plenty of beverages, both alcoholic and non alcoholic. Put jugs of Iced tea, lemonade and water out for guests to help themselves to and enjoy. Put beer in ice troughs as a self service item. If offering a full bar perhaps hire a local college student to help with the bar service and clean up. Be sure to have plenty of ice on hand. Do not forget mixers and fruit for the bar.
When all else fails there is always the option of hiring a professional caterer to make your party a fantastic affair with hardly lifting a finger.
Menu:
Spiced Rubbed Chicken Breasts with Roasted Corn and Tomato relish over a bed of baby Arugula
Spiced rubbed chicken: (serves eight)
8 – 8oz. skin on chicken breasts cut in half
2 Tablespoons kosher salt
1 Tablespoon coarsely ground black pepper
2 Tablespoon brown sugar
1 Tablespoon Onion powder
1 Tablespoon Sweet Paprika
2 Teaspoon Garlic powder
Combine the spices and whisk to combine. Rub the skin on chicken breast generously with the spice rub and allow to stand at room temperature for an hour. Place chicken on the grill skin side up for 12 minutes. Turn the chicken over and grill skin side down until golden brown, crisp and cooked through (a thermometer should read 180 degrees when inserted in the thickest part of the breast). Serve over a bed of baby arugula (recipe follows) topped with roasted corn and tomato relish (recipe follows). Serve with a loaf of artisan baked bread, sliced watermelon wedges and peach cobbler for dessert.
Roasted Corn and tomato relish: (yields 1 qt.)
2 Cups roasted corn removed from the husk (Method follows)
2 Cups diced tomato
½ Cup fine diced red onion
2 Tablespoon cilantro chopped
¼ Cup extra virgin olive oil
Zest of one lemon
1 Tablespoon lemon juice
Zest of one lime
1 Tablespoon lime juice
Kosher salt and white pepper to taste
Combine all of the above ingredients up to four hours in advance. Bring to room temperature for an hour prior to serving. For the roasted corn I like to do this several days in advance, eat some of the corn hot off the grill the night I make it and reserve two to three ears for making this relish later in the week. I soak fresh in the husk corn in tap water for 30 minutes allowing the husks to become soaked. I grill directly over a hot charcoal fire turning the corn every five minute for approximately 30 minutes or until the husk is thoroughly charred. The flavor of the corn is outstanding! Be sure to make plenty as everyone will want more than one ear and there are many uses for the left over’s including the recipe for roasted corn relish above.
Arugula salad tossed with olive oil , orange juice and zest:
1 Gallon baby arugula
¼ Cup extra virgin olive oil
Zest of one orange
¼ Cup fresh orange juice
Kosher salt and white pepper to taste
Toss the arugula in the olive oil, OJ , zest, season to taste with salt and pepper. Place Arugula salad on a decorative platter, as the chicken comes off the grill place on top of the arugula, serve the roasted corn and tomato relish over the chicken for an excellent dinner on the back deck Labor Day weekend.