Labor Day BBQ Blast
Here’s your last chance to fire up the grill and party ‘til you drop -- or run out of food.
Labor Day traditionally ends the Summer vacation and BBQ season, and soon the kids will be back in school. And if you think about it, that’s a GREAT REASON for parents to party! It also signals the start of fall and cooler weather, so take advantage of the last gasp of Summer to relax and enjoy the family and friends around a great BBQ gathering.
No worries, of course, ‘cause here at Pollen Ranch, we’ve got your back, with Fennel Pollen Seasonings that’ll make you look like a BBQ genius. Check out the recipes below before you raid the grocery store for your Labor Day BBQ feast!
Grilled Steaks With Pollen Ranch Herb Butter
Adapted from Recipe Legendary
Grilled Steaks with Pollen Ranch Herb Butter
Ingredients
2 rib eye strip steaks cut 1-1/2″ thick (or your steak of choice);
2 tsp. sea salt;
2 tsp. whole black peppercorn
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Pollen Ranch Wild Black Fennel Seeds
1/8 tsp. red chili pepper flakes
Ingredients for the herb butter
1/2 cup butter or ghee, softened
1 teaspoon. fresh rosemary
1 teaspoon. fresh thyme
2 teaspoon. fresh parsley
1 garlic clove, minced
1 tablespoon Pollen Ranch Fennel Pollen
Preparation
1. Preheat a grill to medium-high heat.
2. In a mortar, combine the sea salt, black peppercorn, garlic powder, onion powder,
Pollen Ranch Organic Black Fennel Seeds, paprika, chili pepper flakes, and coarsely grind with a pestle.
3. Mix all the ingredients for the herb butter and add 1 tsp. of the steak seasoning.
4. Season the steaks generously with the remaining steak seasoning on both sides.
5. Grill the steaks for 3 to 5 minutes on each side for medium-rare done-ness.
6. Let the steaks rest for 4 to 5 minutes and top with herb butter before serving.
Now that you've got the main course under control, let's add those "extras" that make this informal feast truly special!
Roasted Herbs de Provence Fingerling Potatoes
Adapted The Lazy Mom's Cooking Blog
Grilled Fingerling Potatoes with Pollen Ranch Herbes de Provence
EVERYBODY loves potatoes, and these fingerlings are just so darned cute! They're super easy and you don't have to heat up the kitchen to make them--just throw a baking sheet on the grill!
Serves 4
Ingredients
1.5 lbs Fingerling Potatoes
2 teaspoons Olive Oil - we recommend Oliva di Vita Tuscan Banquet Extra Virgin Olive Oil
2 teaspoons Pollen Ranch Herbes de Provence
1 tablespoon salt or Pollen Ranch Salt-Free Heaven seasoning
Instructions
1. Prepare grill OR preheat oven to 400 F.
2. Lay potatoes out on a sheet tray. Pour oil over the potatoes, and use your hands to roll the potatoes around to fully coat them.
3. Sprinkle the Pollen Ranch Herbs de Provence over the potatoes, then sprinkle on the salt
4. Roast for 30 minutes or until potatoes are tender. If using grill, turn as needed.
Mushrooms Marinated with Pollen Ranch Dill Pollen
Adapted from Ladies' Boxx
Pollen Ranch Dill Pollen Marinated Mushrooms
Ok, we know you HAVE to have some veggies other than meat & potatoes. No problem though; you can make these the night before and pull them out of the fridge right before serving. Another super-easy, Summer-friendly dish that'll satisfy the fussiest foodie.
Ingredients
½ cup vinegar - we recommend Traditional Aceto Balsamico of Montecello™
2 teaspoon salt
1 teaspoon sugar
3 Garlic cloves, chopped
2-3 bay leaves
½ teaspoon freshly ground pepper
1 Red pepper, chopped
1 ½ tablespoon Pollen Ranch Dill Pollen
2 cups water
½ cup Olive Oil - we recommend Oliva di Vita Tuscan Banquet Extra Virgin Olive Oil
Instructions
Make the marinade first (before rinsing mushrooms):
1. In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper and Pollen Ranch Dill Pollen
2. Simmer marinade for 5 minutes.
3. Add 2 cups water, bring to a boil and simmer another 5 minutes.
4. Lastly, add oil and turn off the heat.
Prepping the Mushrooms and Assembly:
1. Boil 16 cups (4 quarts) water with 3 tablespoons vinegar (or juice from 1 lemon) – to prevent browning of mushrooms.
2. Rinse mushrooms (immediately after rinsing mushrooms, cut mushrooms into quarters, halves or even whole if they are small) and place in boiling water.
3. Stir, cover and cook 3 minutes.
4. Drain mushrooms and pour marinade over them.
5. Boil another 2-3 minutes in the marinade.
5. Cool to room temp and refrigerate overnight.
Grilled Oysters with Pollen Ranch Fennel Pollen Butter
Adapted From Allrecipes.com
Grilled Oysters with Pollen Ranch Fennel Butter
The pièce de résistance of your grilling extravaganza! These scrumptious oysters will surprise and delight everyone--a real specialty treat for the gourmets in the crowd!
Ingredients
1 teaspoon organic Pollen Ranch Fennel Pollen
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
1/2 teaspoon salt
24 unopened, fresh medium oysters
Instructions
1. Prepare and light a grill to 500 degrees F
2. In a small bowl, blend together the butter, organic Pollen Ranch Fennel Pollen, shallots, fennel bulb, fennel greens, pepper and salt.
3. Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell.
5. Top each oyster with 1/2 teaspoon of the fennel butter.
6. Return to grill and cook until butter is melted and hot.
So, now that you've got your menu together, get out there and get grilling!