As Seen on KTLA

MEMORIAL DAY 2024

WATERMELON with TAHINI

SMASH BURGERS with BEER CHEESE

Ingredients:

  • 1 pounds 80/20 ground beef 

  • Kosher salt

  • Freshly ground pepper

  • Ralphs Private Selection Roasted Garlic Powder

  • Cheddar Cheese Slices

  • Crispy Bacon

  • Mayonnaise

  • Good Buns

  • For the Beer Cheese

    • 3 tablespoons unsalted butter

    • 1/2 cup all-purpose flour

    • 1 tablespoon garlic powder

    • 1/4 teaspoon cayenne powder

    • 2/3 cup dark beer

    • 1/2 cup whole milk

    • 1 tablespoon Dijon mustard

    • 1 tablespoon Worcestershire sauce

    • 1 1/2 cups sharp cheddar, shredded

    • 1 1/2 cups jack cheese, shredded

Instructions:

  1. Preheat a large cast iron skillet or the flattop on your grill at high heat.

  2. Create 1/4 balls of ground beef and set aside.

  3. In a saucepot over medium heat, melt the butter. Add the flour, garlic powder and cayenne powder to the pot and stir for 2 minutes. Add the beer and whisk to combine. Bring to a simmer. Add the milk, Dijon and Worcestershire and whisk to incorporate. Reduce the heat to low and slowly add the cheese, stirring until smooth after each addition. Keep warm.

  4. To cook the burgers, add the burger balls to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Season the patties and cook until dark golden, then flip and season again. Top each burger with a slice of cheese and let it melt for 1 minute. Toast your burger buns.

  5. Build your burgers with the toasted buns, mayonnaise, double patties and bacon Serve with the beer cheese for dipping.

Ingredients:

  • Juice and zest of 1 lemon

  • 3 tablespoons honey

  • 2 tablespoons olive oil

  • Salt & freshly ground pepper

  • 1 watermelon, cut into 1-inch thick wedges

  • 1/4 cup crumbled feta cheese

  • Basil leaves

  • Tahini

Instructions:

  1. Preheat your grill to high heat. Grease the grates with oil. In a small bowl, whisk together the lemon juice and zest, honey, olive oil, salt and pepper. Meanwhile, cook the bacon in a sauté pan over medium heat until lightly golden.

  2. Brush the watermelon on both sides with the lemon-honey mixture. Grill the watermelon about 2 minutes per side until it has grill marks. Arrange the watermelon on a serving platter and top with crumbled feta and basil. Drizzle with tahini and serve.

KOREAN BBQ CHICKEN

Ingredients:

  • 4 tablespoons gochujang paste

  • 2 tablespoons lime juice

  • 1 tablespoon brown sugar

  • 2 garlic cloves, crushed

  • 1-inch piece ginger, grated

  • 2 tablespoons soy sauce

  • 4 tablespoons olive oil

  • 1 bunch fresh cilantro, finely chopped

  • 1 whole chicken, butterflied and spatchcocked

Instructions:

  1. Combine the marinade ingredients in a mixing bowl and whisk to combine. Place the chicken in a large baking pan and cover with the marinade. Refrigerate for 12 hours and up to 24 for the best flavor.

  2. To cook, remove the chicken from the marinade. Reserve the marinade in the dish and transfer it to a small saucepot. Grill or roast the chicken at 350°F until juices run clear. To use the marinade as a dipping sauce, bring the mixture to a boil and boil for 1 minute.

TZAZIKI POTATO SALAD

Ingredients:

  • Melissa’s Baby Dutch yellow potatoes, boiled until tender and halved Store-bought Tzatziki

  • Lemon Zest

  • Fresh Dill

You get it!

LEMONY ZUCCHINI CARPACCIO

Ingredients:

  • 3 large zucchinis

  • 1 teaspoon kosher salt

  • 3 cups baby arugula

  • 3 tablespoons olive oil

  • Juice and zest of 1 lemon

  • Freshly ground black pepper

  • Parmesan, for shaving

Instructions:

  1. Use your mandolin or a sharp knife to shave the zucchini lengthwise into thin, long ribbons. Toss the zucchini ribbons with 1 teaspoon salt in a large colander set over a bowl and let drain for 15 minutes.

  2. Rinse the zucchini slices well, then drain on paper towels, pressing gently to extract any excess liquid.

  3. Dress a large platter with the arugula. Arrange the zucchini over the arugula. Top with lemon juice and zest, olive oil, and pepper. Finish with Parmesan shavings.

CAMPFIRE BROWN BUTTER RICE KRISPIE TREATS

Ingredients:

  • One (18-ounce) bag Rice Krispies

  • 4 ounces good quality unsalted butter

  • Two (10-ounce) bags mini marshmallows

  • 2 big pinches Kosher salt

Instructions:

  1. Pour the Rice Krispies into a very large soup pot and place over medium heat. Cook, stirring frequently, until the cereal has turned golden brown and tastes toasty. Transfer to a large bowl.

  2. Place the butter in the pot return to medium heat. Cook, stirring and swirling the pan frequently, until the butter melts, foams, and turns light golden brown. Reduce the heat to medium-low and stir in the marshmallows. Stir until melted and smooth, then stir in the salt.

  3. Remove from the heat and add the Rice Krispies back to the pot. Stir until all of the cereal is coated with the marshmallow mixture.

  4. Spray a 9x13 inch baking pan with non-stick cooking spray, then carefully pack the mixture into the pan. Let cool before cutting.

Jamie Gwen

Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.

Sizzle and Smoke, two of my favorite things about summer! I love the sizzle of the grill, the flavor it imparts, the relaxed feeling it lends to entertaining family and friends and the incredible smells from a backyard BBQ.

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