Blogs

We picked some of our favorite Labor Day recipes just for you! We’d love to hear what you think. Share your favorites with us below or start a new conversation!

Grilled Sausages with Homemade Mustard

Sausages:

• 5 lbs assorted fresh sausages (seafood, andouille, merguez, Italian, chicken, and/or pork)


• 1/2 cup olive oil

Mustard:

• 3 Tbsp yellow mustard seeds


• 2–1/2 Tbsp brown mustard seeds


• 1/3 cup drinking-quality white wine


• 1/3 cup white wine vinegar


• 1 shallot, minced (about 2 Tbsp)


• Pinch ground allspice


• 3/4 tsp salt


• 1/4 tsp white pepper

1. Preheat the grill to medium-high.


2. Drizzle the sausages with the oil, place them on the grill, and grill for 7 minutes. Next turn them over and cook for another 7 minutes. Note: cooking times will vary based on the type of sausage. You'll be able to tell they're cooked through when the juices run clear when pierced with the tip of a knife.


3. Next, make the mustard. In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.


4. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it's equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

Recipe provided by Emeril Lagasse.

Grilled Corn Salad

• 6 ears of corn (husked per directions below)


• 1 medium red onion, diced


• 1 large red pepper, diced


• 1 jalapeño, seeded and minced


• 1 clove garlic, minced


• 1 avocado, diced


• 1/3 cup cilantro leaves, chopped


• 1/2 cup feta cheese, crumbled


• 1 tsp chili powder


• 1/2 tsp ground cumin


• 4 Tbsp lime juice


• 3 Tbsp olive oil


• Salt and pepper, to taste

1. Preheat a barbecue or indoor grill to medium.


2. Carefully peel back the corn husks leaving them attached at the bottom. Remove the silk. Rewrap the corn in the husks and secure with string. Completely submerge the corn in cold water for 15-20 minutes; drain.


3. Grill the corn for 20-25 minutes, or until tender, turning often. Allow it to cool and then remove the husks completely.


4. To prepare the salad, cut the corn from each cob and place it in a medium-size mixing bowl. Add the remaining ingredients and fold to combine.

Recipe provided by David Venable.

Power Pasta Salad

• 10 ounces dry pasta..(rotelle OR tortellini)


• 6 ounces diced cooked chicken


• 2 ounces grated or cubed mozzarella cheese


• 1/2 cup sliced carrots


• 1/2 cup chopped tomatoes


• 1/4 cup sliced green onions


• 1/3 cup sliced red or green bell pepper


• 2 tablespoons olive oil


• 1 tablespoon Dijon style mustard


• 2 tablespoons plain yogurt


• ground pepper to taste

1. Cool pasta til al dente. Drain very well and cool.


2. Combine chicken, cheese and vegetables with the pasta. Set aside.


3. Combine oil, mustard, yogurt and pepper. Mix well. Toss lightly with pasta. Chill and serve.

 Recipe provided by http://community.qvc.com/forums/recipe/topic/41410/power-pasta-salad.aspx