Memorial Day BBQ: Top 5 taste-tastic recipes!

On a long weekend like this, with the sun a-shining, surrounded by family and friends, and a cooler full of brewskis, it is only right to fire up the grill. Here at Hot Dish, we wanted to share five of our favorite recipes that are a little off the beaten path.

Clams with white wine and herbs
We use this as a "kitchen sink" recipe and throw in whatever we have--mussels, bacon, leeks, baby artichokes, and shallots are especially nice.

What you need:
2 lbs. fresh clams
3/4 cup diced tomatoes
5 cloves of crushed garlic
1 tbsp. butter or olive oil
1 1/2 cups of white wine
squeeze of fresh lemon
fresh herb such as basil, thyme, or parsley

What you do:
Heat grill. In a cast-iron Dutch oven, saute the garlic in the butter or olive oil until soft. Add wine, clams, and lemon. Wine should cover clams just halfway--add more or less as needed, since clam sizes vary. Put the uncovered dutch oven on the grill, cover the BBQ and let cook until the clams open. Add fresh herb and serve with French bread.

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Corn with cheese and lime
This recipe, a traditional Mexican street food, puts a nice spin on classic corn on the cob.
What you need:
4 ears of unpeeled corn
2 tbsp. mayonnaise (use low-fat if you prefer)
1 tbsp. fresh lime juice
1/4 tsp. chili powder
1/2 cup Cotija, feta, or Pecorino Romano cheese, finely grated
Fresh basil or cilantro, finely chopped if desired

What you do:
Start grill. Soak unpeeled corn in cold water for 10-15 minutes, then dry. Grill corn until husks are lightly charred--about 10 minutes. Let cool, then remove husks. Mix mayonnaise, lime juice, and chili powder in a bowl, then brush on corn. Sprinkle corn with cheese and herbs and serve.