' Labor Day Grilling Recipes | Hidden Ridge Vineyard

Labor Day Grilling Recipes

Great Grilling Recipes for Labor Day to pair with Hidden Ridge Cabernet Sauvignon - Easy preparation for more time to savor the day with friends and family - Enjoy!
 
Slow Roasted BBQ Beef Roast

Ingredients

5 pounds boneless Rump Roast        
2 cloves of Garlic sliced
1 tsp Spanish Paprika     
1 tsp Salt     
1 tsp Pepper   
1/4 tsp Dried Rosemary   
1 tsp Dried Thyme

Directions  

Prepare an outdoor rotisserie grill for medium heat.
Cut slits on all sides of the roast, and insert garlic slices.
In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.
 
Parmesan Roasted Corn on the Cob

Ingredients

Original recipe makes 5 ears of corn   1/2 cup mayonnaise   5 ears corn, husk and silk removed

1 cup shredded Parmesan cheese   1 tablespoon chili powder   1 teaspoon salt   1 teaspoon ground black pepper

Directions

Preheat an outdoor grill for medium-high heat and lightly oil grate.
Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Grilled Nectarines with Honey Balsamic Glaze

Ingredients

1/2 cup plus 2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 8-ounce container crème fraîche
6 firm but ripe nectarines, halved, pitted
Directions

Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. DO AHEAD Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.
Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.