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Labor Day Weekend Recipes

September 1, 2016

Summer Corn Salad

By: Rocklands Barbeque & Grilling Company


Cold water - 3 Gallon

Kosher salt - 3 Tbsp.

Shucked fresh white corn - 1 Case

Red wine vinegar - 1 Cup

Olive oil - 1 tsp

Vegetable oil - 3/4 Cup

Kosher salt - 2 Tbsp.

Coarse grind black pepper - 2 Tbsp.

Red onions small dice - 2  1/2 Cup

Zucchini julienned - 4 Cups

Yellow squash julienned - 4 Cups

Carrots small dice - 3 Cups

Red peppers small dice - 2 Cup

Cilantro fresh chopped - 1 Cup


  1. Have all ingredients measured before beginning
  2. Place a 5 gallon pot with 3 gallons of water on the stove with 1 1/4 cup of kosher salt and boil.
  3. Cook the corn for 10 minutes then cool in cold water. When cool,  remove kernels from cob and reserve.
  4. In a mixing bowl whisk vinegar, olive oil, vegetable oil, 2 Tbsp. kosher salt and black pepper.
  5. Add the red onions, zucchini, squash, carrots, red peppers, cilantro, and corn kernels

Roasted Cauliflower
By: Tico DC


Cauliflower - 1 head (cut into medium sized florets)

EVOO - 3 ounces

Fresh Thyme - 1 ounce chopped

Chipotle Mayo - 1 ounces

Cotija Cheese - grated- 2 ounces

Scallions - 1 oz

Fried Fava Beans (can be bought in Latin market)- one bag, crush 3 ounces


Roast the Cauliflower in 400' oven for 15 minutes until golden brown, cool and store (toss with salt, pepper and thyme and 2 ounces of olive oil). Heat a pan with butter and remaining olive oil and saute cauliflower. When hot and golden brown place in a small earthenware crock and garnish with crushed fava's, 1 oz chipotle mayo, shredded cojita cheese and sliced green onions.