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BFFs Try Out These Fun Memorial Day Treats So You Can Eat Like The Stars!

Sun, May 30, 2010 10:56am EDT by HL Intern 1 Comment
BFFs Try Out These Fun Memorial Day Treats So You Can Eat Like The Stars!


We found some great Memorial Day recipes and had our very own mixologist create a patriotic cocktail for the festivities!

Ladies and gents!! Check out these awesome ideas for some Memorial Day flavor! We know Memorial Day is a time to commemorate the men and women of the U.S. military service, but it’s also a great time to spice up the weekend with some fun new recipes that your celebs love to eat! Plus, our mixologist, Somer Perez has created a new drink to help you celebrate! Maybe after a dip in the pool and a day out with family and friends you can try out our suggestions and let us know what you think!

Cocktail — Memorial Day SideKicker


2 oz. Silver Tequila

2 oz. POM Wonderful Juice

1 oz. Agave Nectar Syrup

1/2 oz. Lime Juice

1/2 oz. Triple Sex

Chili-Sugar Mix for Rim*


1.Combine all ingredients into a rocks glass filled with ice and rimmed with the mix.

2. Shake and strain into glass. Rim is the garnish, but you can add a lime wedge as well.

3. To mix the sweet and spicy rim, combine 4 tablespoons of raw can sugar with 2 teaspoons of red chili powder. Mix well.


Tomato and Watermelon Salad


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
  • 1 pint cherry tomatoes, stemmed, washed and dried
  • 1 tablespoon chopped tarragon leaves
  • 4 strawberries, hulled, washed and cut into very small pieces
  • Maldon sea salt
  • Freshly ground black pepper
  • 1 to 2 teaspoons superfine (or granulated) sugar
  • 6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes


1. In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.

2. Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.

3. Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Alternative Appetizer

German Potato Salad Recipe


  • 2 pounds Yukon gold potatoes
  • 1/2 pound thick-cut bacon
  • 3/4 cup finely chopped onion
  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 2 tablespoons minced chives, for garnish


1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes.

2. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.

4. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

Main Course

Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese- Yogurt Dipping Sauce

•    46 chicken wings
•    Vegetable oil
•    Salt and freshly ground pepper
•    Chipotle Hot Sauce, recipe follows
•    Blue Cheese-Yogurt Dip, recipe follows

1. Heat grill to high.

2. Toss wings in a few tablespoons of oil and season with salt and pepper.

3. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:
•    1 1/2 cups red wine vinegar
•    3 tablespoons Dijon mustard
•    2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
•    3 tablespoons honey
•    3 tablespoons vegetable oil
•    Salt and freshly ground pepper
•    1 stick unsalted butter, cut into pieces
•    2 tablespoons ancho chile powder


1. Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

2. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste.

3. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:
•    1 pint thick Greek yogurt
•    3/4 cup crumbled domestic blue cheese
•    2 tablespoons finely chopped red onion
•    3 tablespoons finely sliced scallions
•    Salt and freshly ground pepper


1. Combine all ingredients in a bowl and season with salt and pepper, to taste.

2. Cover and refrigerate for at least 30 minutes before serving.


Southern Hospitality:

1460 Second Avenue


Celebs who come here to get their sweet tooth fix: Chace Crawford, Olivia Munn and Bret Michaels

Bourbon-Flavored Pecan Pie

Yield 1 PortionINGREDIENTS:
1 piece thawed individual pie shell1.4 ounces pieces pecan

0.7 ounces unsalted butter cubed

1 ea large egg

2.7 ounces granulated sugar

2.7 ounces dark corn syrup

3/4 teaspoon vanilla extract

3/4 teaspoon bourbon whiskey

1/8 teaspoon kosher salt

1. In saucepan, heat corn syrup and sugar to melt sugar. Once melted, remove from heat.

2. Add cubed butter and slowly stir with rubber spatula, avoiding making foam.

3. Add vanilla, bourbon and salt to sugar mixture.

4. Crack egg into missing bowl and wisk.

5. While whisking egg, slowly pour sugar mixture into egg. Mix to incorporate.

6. Place pie shell on flat sheet tray lined with parchment.

7. Add nuts to pie shell.

8. Evenly distribute filling into pie shell.

9. Bake at 350 for 45 minutes, rotating once halfway thru cooking.

10. Remove pie from oven and allow to cool on rack.

– Haleigh Castino, Catherine Doyle and Chloe Melas