As a courtesy to you, I went through the hardship of trying out these recipes -- Basil-Garlic Butter, Grilled Corn, and Doctored Baked Beans -- yesterday so you might use them today. I know; such sacrifice and hardship is hard to believe.
In all seriousness, I hope you’re Memorial Day is a warm and sunny one, spent in the company of great friends and beloved family. And lots of fabulous food.
Basil Garlic Butter
1 stick unsalted butter, softened
4 cloves garlic, minced
1 Tbsp fresh, chopped basil
Salt to taste
Place all ingredients in a Ziplock bag. Knead until well combined. Using a rubber spatula, scoop out butter and place in a ramekin, smoothing the top. Garnish with basil leaves. Wrap tightly with plastic wrap before placing in the refrigerator.
Serve with corn on the cob (see below), spread on dinner rolls, or place a pat on a nicely grilled steak.
Grilled Corn on the Cob
4 ears of corn
Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large pot of cold water for 30 minutes. Preheat grill to medium. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Serve with basil garlic butter.
That's the only way they photograph well.
Doctored Bush’s Baked Beans
1 16oz. can Bush’s Baked Beans, Country Style (I don't think these are vegetarian...)
1 Tbsp. brown sugar
1 tsp. whole grain Dijon mustard
Combine all ingredients in a small saucepan. Heat over medium-low heat until brown sugar dissolves, stirring frequently. Serve hot.