Memorial Day BBQ

[Amani]

Lamb Burgers with Feta Spread
from "The Essence of Emeril"

2 1/4 pounds ground lamb (10 percent fat)
1/2 cup minced shallots
3 tablespoons minced fresh mint leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper, plus 1/8 teaspoon
1/4 teaspoon ground cinnamon
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons minced green onion tops
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon finely grated lemon zest
6 hamburger buns
Lettuce leaves, for garnish, optional
Thinly sliced tomatoes, for garnish, optional
Sliced roasted red peppers, for garnish, optional

In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately.
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers, if desired, and serve immediately.

Serves 6.

[amirah]

ww Melon and Cucumber Salad

POINTS® Value: 1
Servings: 6
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy

This juicy, refreshing salad is fantastic for a Memorial Day barbecue. It's a wonderful side dish or even, a light dessert.

* 1 large honeydew melon, chopped (about 4 cups)
* 1 medium English cucumber, peeled, halved lengthwise and chopped (about 2 cups)
* 4 medium scallion(s), thinly sliced (about 1/2 cup)
* 2 Tbsp plain fat-free yogurt
* 2 Tbsp fresh lemon juice
* 2 Tbsp spearmint, leaves, chopped
* 1 tsp table salt

Toss all ingredients in a large serving bowl. Serve at once or cover and refrigerate for up to 2 days. Yields about 1 cup per serving.

[amirah]

ww Classic Macaroni Salad

POINTS® Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy

Forget store-bought macaroni salad. Our version is a light, well-seasoned spin on the high-fat standard. For added color, stir in some diced tomatoes.

* 8 oz uncooked macaroni, elbow
* 1/8 tsp table salt, or to taste (for cooking pasta)
* 1/2 cup reduced-calorie mayonnaise
* 1 Tbsp red wine vinegar
* 1 tsp Dijon mustard
* 1/2 tsp garlic powder
* 1 cup celery, chopped
* 1/3 cup red onion(s), finely chopped
* 2 Tbsp parsley, fresh, chopped
* 1/4 tsp table salt, or to taste
* 1/8 tsp black pepper, freshly ground, or to taste

Cook macaroni in salted water according to package directions; drain and transfer to a large bowl.

Meanwhile, in a medium bowl, whisk together mayonnaise, vinegar, mustard and garlic powder; stir mixture into cooked macaroni. Fold in celery, onion and parsley; season to taste with salt and pepper. Serve warm or chilled. Yields about 2/3 cup per serving.

Notes: This picnic favorite is part of our Perfectly Simple series. Feel free to swap whole wheat pasta for regular pasta if desired (could affect POINTS values).

[bonnie]

Red Potato Salad
Recipes courtesy Paula Deen, 2007
Show: Paula's Home Cooking

12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.

In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.

Yield: 8 to 10 servings.

[bonnie]

Red Velvet Cupcakes with Cream Cheese Frosting
Recipe courtesy Paula Deen, 2007
Show: Paula's Home Cooking

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Yield: 24 frosted cupcakes.