Posts Tagged ‘Labor Day’

Kimchi Relish Recipe Perfect for Labor Day!

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We had an early Labor Day party at our house last weekend with one of my oldest friends and her family. The weather here in Palo Alto couldn't have been better and with great food and great company, we all had a fantastic time!

I was asked by Hebrew National to come up with an interesting way to serve hotdogs at our party. Since my husband loves spicy, I decided to try my hand at homemade kimchi relish. We love kimchi at our house! For those of you who don't know, kimchi is a Korean fermented side dish made with cabbage and other vegetables. It's spicy, sour, and delicious!

This recipe is simple, but you do need to wait three days for the kimchi to ferment. And I don't know if you've heard all about the probiotics in fermented foods, but kimchi is actually super healthy! So here's how I did it:

KIMCHI  RELISH

Ingredients:

  • 1 napa cabbage
  • 5 green onions (scallions)
  • 1/3 cup coarse Korean red pepper powder
  • 1/2 cup kosher salt
  • 1/4 cup fish sauce
  • About 12 cups warm water, plus more as needed
  • 3 tablespoons grated fresh ginger
  • 4-5 large garlic clove
  • 1 teaspoon granulated sugar
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Directions:

Cut the bottom off the cabbage, then cut it in half lengthwise. Cut into 1/2 inch strips. This is smaller than you'd cut for a traditional kimchi, but I wanted people to be able to easily spoon it onto a hot dog bun.

Put the cabbage in a large bowl, add the salt, and cover with enough water to cover the cabbage. Use saran wrap to cover, and press it down so it is touching the cabbage. This keeps it from floating. Let it sit for 3-4 hours.

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Strain and rinse the cabbage. You can squeeze the cabbage with your hands to get some of the excess water out.

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Add the cabbage, hot pepper, chopped green onion, diced or pressed garlic, and grated ginger in a bowl and stir with a spoon or spatula until the cabbage is thoroughly coated. Transfer the mix to a glass jar. We used two ball jars (1 pint size). Close and let sit in a cool dark location for at 24 hours.

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After 24 hours, open the jar (you should get a small release of gas). Reseal and move to the refrigerator for another 2 days. It should last for at least 1 month!

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And now onto the party... We have a Weber grill that we like to use because it gives food a real charcoal flavor. We grilled Hebrew National hotdogs (our favorite), onions, and peppers.

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kimchi-relish-recipe-59A Inside, I decorated for Labor Day using fresh flowers and these 1950's retro cool free Labor Day printables I love from our site.

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I put the kimchi relish out, and so people knew what it was, I printed out an editable free Labor Day food label from our site.

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The hotdog with kimchi tasted delicious! The kimchi added a great spicy sourness that went perfectly with the salty hot dog.

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No Labor Day BBQ would be complete without beer, chips, watermelon, and dessert.

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For dessert, I went with a pie theme: apple pie and whoopie pies! We have the most amazing whoopie pie recipe on our site if you're interested in trying them.

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Again I used our free printables to dress up the whoopie pies.

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And there you have it... our little backyard party!

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Happy Labor Day, everyone! Here's to a great end of summer!

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Hebrew National is running a contest on Facebook where if you become a fan and tell them why you love Hebrew National on their page, YOU could win free franks (I already entered because I love Hebrew National hotdogs)!

Hebrew National tastes great because, for more than 100 years, we've adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That's our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! www.facebook.com/HebrewNational

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Disclosure: Compensation was provided by Hebrew National via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.

{DIY} How to Make Paper Bag Cutlery Pouches

This being Labor Day weekend, I thought I'd share how to make these cute paper bag cutlery pouches. They work great at BBQs, picnics, or any other kind of outdoor party. They're casual, but also add a touch of polish, and that's what I love about them.

SUPPLIES:

  • Paper favor bags (I bought mine at PaperSource)
  • Cute napkins (I bought these pig napkins at Sur La Table)
  • Cutlery (I used plastic, but I love the look of bamboo)
  • Scissors
  • Tape
  • Stamp pads
  • Stamps

First I decorated my paper bags bags with a cutlery stamp using red ink, then added  a little extra shimmer with these silver hearts.

I folded up the bottom of my bag up about an inch and a half.

I folded in the two sides until they met and taped them.

I rolled my fork, spoon, and knife in the napkin, then tucked the whole thing in the bag. I tied them with a little bakers' twine... and finished! Cute and simple!

 

 

 

Labor Day Party Ideas and a Great Summer Grilled Corn Salad Recipe

To give you some ideas for your Labor Day BBQ, I wanted to post my recipe for delicious summer grilled corn salad and show you these cool retro 1950's Labor Day printables we're giving away.

First, the corn salad...

This is my go-to summer salad because there's no better time to find delicious sweet corn and delicious cherry tomatoes. Plus, this salad is simple to make, and tastes a little like vegetable candy. :)

SUMMER GRILLED CORN SALAD

Ingredients:

For the salad

  • 5 ears of sweet corn
  • 1/2 basket of cherry tomatoes
  • 1 package of arugula
  • 1 poblano pepper (poblanos are also commonly called "pasillas")
  • 1/4 cup chopped cilantro
  • 1/2 cup Cotija cheese

For the dressing

  • 1/4 cup olive oil
  • 2 teaspoons red wine vinegar
  • 1 lime juiced and zested
  • 2 teaspoons mustard powder
  • Salt
  • Pepper

Directions:

Shuck the corn, and lightly coat it with vegetable oil (I used olive oil). Put the corn on a grill (or in a large frying pan on medium heat), and rotate them every few minutes until the corn starts to turn a golden color. I like to let it blacken in spots for some extra flavor.

Let the corn cool for a couple minutes, then cut off corn off the kernels and put them in a large bowl.

You can grill the pepper along with the corn. Let it cook until it softens, turning it periodically. Cut the pepper open and scrape out the seeds.

Poblanos aren't that hot, but the seeds can still burn if you touch them, then touch your eyes, so be careful. Dice, and add to the corn. If you want to add some extra heat, you can also add a jalapeno in addition to the poblano.

Since Cotija is a strong cheese, I like to cut my pieces into 1/4 inch cubes so the flavor is more evenly distributed when I add it to the salad.

For the dressing, combine olive oil, lime juice, lime zest, red wine vinegar, and mustard. Add salt and pepper to taste.

Add the cheese, arugula, cilantro, tomatoes, and dressing. Mix well and you've got summer in a salad! It tastes great served warm, or you can keep it in the refrigerator overnight, and serve chilled the next day.

If you want to add some 1950's retro styling to your Labor Day BBQ, check out these fun party printables  by Clickable Party we're giving away.

The collection includes: an 8x10 inch party sign, party circles, and tented cards that you can type your own text into. DOWNLOAD THEM HERE.

Happy Labor Day, everyone! (Can you believe it's almost time to welcome fall??)

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Disclosure: Compensation was provided by Bacardi via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi.

The Yummy Labor Day Food We've Made So Far...

Earlier this week, I posted the recipes I wanted to try over Labor Day and tonight my husband, David, and I got cooking. Here's what we made...

Heirloom Tomato Caprese Salad with Balsamic-Basil Vinaigrette

We purchased these tomatoes at the Santa Monica Farmer's Market so it would be hard to go wrong with this dish. Clean and fresh flavors, with a little bit of sweetness from the balsamic and the tomatoes. This was the dish I kept eating.

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Grilled Corn with Basil Butter-Oil

Basil on corn is actually a flavorful combination and the butter-oil with the infused basil was delicate and not too overpowering. But next time I will chop up the basil even more so it doesn't look like seaweed. :)

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Grilled Chicken with a Homemade Rub

David wasn't in the mood for steak, so instead I purchased these air-chilled chicken thighs and with a blend of homemade spices we grilled them. Because of the fat under the skin, the grill kept igniting, hence the burnt skin, but these were delicious!! David couldn't stop eating these.

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Tomorrow I'll bring you the S’mores Bars my neighbor, Paula, volunteered to make. They're setting in her fridge right now (my mouth is watering while I write this). I'll post photos tomorrow.

I'd love to know what you ate this Labor Day. Hope it's delicious!

Happy Labor Day!

What a wonderful summer it's been for us here at Catch My Party (although a little cold in Santa Monica).  We hope you've had a great one, too.

We look forward to a festive fall filled with many great parties, new features on the site, and lots of posts highlighting all your creativity.

If you've thrown a  Labor Day party, please add it to the site.  We'd love to show it off!

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