Memorial Day Make-Ahead Menu

Hors Doeuvres: Chips, Salsa & Guacamole Pimento Cheese w/Veggies & Crackers Dinner: BBQ Ribs Couscous Jambalaya Corn & Basil Salad Kale-Apple Cole Slaw SMore Cups Drinks: Sangria Wine Beer Pomegranate Limeade Bottled Water

Pimento Cheese
Recipe by Paula Deen Prep Time: 10 min Serves: 3 cups

2 1/2 cups shredded extra-sharp white cheddar cheese 2 1/2 cups shredded extra-sharp orange cheddar cheese One 7-ounce jar pimientos, drained and finely chopped 3/4 cup mayonnaise 1/2 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1/4 cup small Vidalia or Maui onion, finely chopped 1/2 teaspoon hot sauce

In a food processor, blend the mayonnaise, ground pepper, garlic powder, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour. MAKE AHEAD The pimento cheese can be prepared and refrigerated for up to 3 days.

Barbecued Ribs
Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill. Use bottled sauce emboldened with the ribs' own juices to give the ribs a final sticky-sweet shellacking. 8 SERVINGS ACTIVE: 20 MINUTES TOTAL: 2 1/2 - 3 1/2 HOURS

2 1/2 tablespoons kosher salt 1 tablespoon dry mustard 1 tablespoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 8 pounds St. Louis-style spareribs (4 racks) Low-salt chicken broth (optional) 1 1/2 cups store-bought or homemade barbecue sauce plus more

Preheat oven to 350. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Couscous Jambalaya
Prep Time: 20 mins Total Time: 40 mins Servings: 8

12 raw shrimp, peeled and chopped (about 3/4 lb) 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup) 1 tablespoon Emerils creole seasoning (recipe below) 1 Tablespoon olive oil 4 ounces chopped andouille sausage (1/2 cup) 1/4 cup chopped onion 1/4 green bell pepper 1/4 cup chopped celery 2 tablespoons minced garlic 1/2 cup peeled seeded and chopped Italian plum tomato (about 2) 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot pepper sauce 1 cup chicken stock 1 teaspoon salt 1 teaspoon fresh ground black pepper 1 1/2 cups couscous In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat. Add the seasoned shrimp and chicken and stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute. Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil. Cook for 10 minutes, stir in the couscous, and turn off the heat. Cover the skillet and allow to sit for 5 minutes. Remove the cover and stir in the remaining olive oil. Serve immediately. Emerils Creole Seasoning 2 1/2 Tablespoons paprika 2 Tablespoons salt 2 Tablespoons garlic powder 1 Tablespoon black pepper 1 Tablespoon onion powder 1 Tablespoon cayenne pepper 1 Tablespoon dried oregano leaves 1 Tablespoon dried leaf thyme Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

Charred Corn Salad with Basil and Tomatoes

No room on the grill? Cut the kernels from the cobs and char with 1 Tbsp. olive oil in a cast-iron skillet on the stove. 8 SERVINGS ACTIVE: 25 MINUTES TOTAL: 25 MINUTES

12 ears of corn, husked 6 tablespoons olive oil, divided 1 cup thinly sliced red onion 2 large tomatoes, chopped 1 cup (loosely packed) fresh basil leaves, large leaves torn 1/3 cup (or more) fresh lime juice 2 tablespoons chopped fresh thyme Kosher salt, freshly ground pepper

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature. Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

Kale-Apple Coleslaw with Poppy Seed Dressing Recipe

Total Time: 40 mins Makes: 6 servings This salad can be made up to 1 day in advance and stored in the refrigerator.

3 Tablespoons cider vinegar 2 Tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon kosher salt Freshly ground black pepper 3 Tablespoons vegetable oil 1/3 cup small-dice red onion (about 1/4 medium onion) 1 pound flat-leaf kale (about 2 bunches) 2 medium Granny Smith or Fuji apples, or 1 of each Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 11/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.

S'more Cups
Yield: 24 cups 7 whole graham crackers (1 cup, finely crushed) 1/4 cup powdered sugar 6 Tbsp butter, melted 4 bars (1.55 oz each) milk chocolate candy, divided 12 large marshmallows

Preheat oven to 350F (180C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs with rolling pin. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Using small scoop, place scant scoop of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using kitchen shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in small bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set. Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking. The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature. Store the cups in a single layer, in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Red Sangria
Recipe courtesy Bobby Flay Prep Time:2 hr 30 min Inactive Prep Time: -- Cook Time:5 min

3/4 cup simple syrup, equal parts sugar and water 2 bottles red wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup orange juice 2 oranges, sliced into thin round 2 green apples, cored and sliced thin 2 lemons, sliced into thin rounds Boil water + pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.