LABOR DAY MENU I

Serves 8

Double Deviled Eggs
Bruschetta with Tomato, Olives & Goat Cheese
Grilled Smoked Pork Chops
Barbecued Baked Beans
Salad of Julienned Endive, Scallion, Radicchio & Arugula with Mustard Vinaigrette
Fresh Berries and Cream

This is a fairly easy menu to create for your Labor Day holiday feast - easy but at the same time, delicious!  The Deviled Eggs and the Bruschetta will keep your guests happily fed while they enjoy a cocktail with you - because when you see how easy it is, the rest of the menu items can be prepped and ready to go so you can enjoy being with your guests.   The smoked pork chops can be bought at most good butcher shops or meat counters  - or if you want to mail order the best - call Nueske's that sells applewood smoked pork chops - at 1-800 392-2266 or visit their web site at www.nueske.com.   Ordering information is:

4 chops (2 lbs.) No. 531 $24.95 + s&h

6 chops (3 lbs.) No. 532    $33.50 + s&h

8 chops (4 lbs.) No. 533    $43.80 +s&h

The barbecued bean recipe uses purchased barbecue sauce and canned pork & beans, but with the addition of peppers, maple syrup, dark beer and other tasty ingredients,   you and your guests will be amazed at the delicious taste.   The cold crunch of a colorful salad is the perfect balance to the beans and the smoked pork chops.   An unusual salad because it doesn't contain any regular lettuces....but wait until you taste it!  You might never go back to eating Romaine and red leaf again.   And finally, what could be simpler and more delicious than fresh berries, which should still be available at your supermarket or from your local farmers' market.   You can combine halved or quartered strawberries, blueberries, blackberries, or raspberries.  Top with a sprinkling of sugar and pour over as much heavy cream or crème fraîche as you like.  For any sweet-toothed guests, simply buy an assortment of the best quality cookies from a good bakery.

Double Deviled Eggs

Halve the cooked eggs lengthwise. Remove the yolks and in a small bowl, mash them with the mayonnaise and mustard. Stir in the remaining ingredients (except the cilantro). Taste for seasoning and adjust with more salt & pepper if desired. Transfer yolk mixture to a quart sized self sealing plastic bag. Snip off a small part of one corner and use the bag as a pastry bag to pipe the filling into the egg while halves. Place filled eggs on a serving tray, cover with plastic wrap and refrigerate until serving time. When ready to serve, garnish each deviled egg with a sprig of cilantro.  Yield: 24 halves

Bruschetta with Tomato, Olive & Goat Cheese

Remove seeds and pulp from 3 or 4 ripe tomatoes and cut the flesh into small cubes and place in a medium size bowl. . Discard the pulp and seeds.  Mince finely 2 cloves of garlic and add to the tomatoes.  Remove the stone from about one cup of olive-cured olives, and chop the olives coarsely. Add to the garlic and tomatoes. Tear into small bits about 10 leaves of fresh basil.  Add about ½ cup good quality Extra Virgin olive oil, salt and pepper to taste and let mixture sit at room temperature for about 1 hour. Cut 16 slices of a good quality dense Italian or country-style bread.  Brush each slice with olive oil and grill or broil bread until lightly toasted.   When bread is lightly toasted, spread at least one tablespoon of goat cheese on each slice. One large log of goat cheese should be sufficient.  Top each Bruschetta with a spoonful of the tomato/olive/basil  mixture and arrange Bruschetta on a serving platter.

Grilled Smoked Pork Chops

The cooking of these chops has already been done by the smoking process.  All you need to do is to grill the chops on both sides until they are heated through.   You can also use a stove-top grill pan to grill and heat through the smoked chops.   Just lightly oil the pan or grill surface before adding the smoked pork chops.

Barbecued Baked Beans

8 ounces bacon, diced; 1 medium sweet onion, diced;  1 EACH red and green bell peppers, seeded and diced;  1 cup brown sugar;  1 cup purchased barbecue sauce;  ½ teaspoon liquid smoke;  1 teaspoon Worcestershire sauce;  2 teaspoons ground black pepper;  1/3 cup maple syrup;  ½ cup light corn syrup;  3 - 28 oz. cans pork & beans, drained;  2/3 cup dark beer

In a large skillet, fry bacon until lightly browned; remove extra fat from pan and discard. Stir onion and bell peppers into skillet and sauté until vegetables are tender, about 3 - 4 minutes. In a large casserole or shallow baking dish (3 to 4 quart size) stir together bacon, vegetables and remaining ingredients. Cover and bake for 45 - 60 minutes, until heated through.  Yield: approximately 12 servings.

Cut into thin julienne strips 5 heads of Endive; 6 scallions (white and green parts); 1 small head Radicchio; and about 20 Arugula leaves.  Cut one ripe Mango into small cubes. Toss julienned greens and mango cubes in a large bowl. Cover with plastic wrap and refrigerate.   To make the dressing, in a 2-cup glass measuring cup or bowl, add one tablespoon of chopped shallot, 2 teaspoons Dijon mustard, salt & pepper.  Mix well with a wire whisk.   Add 4 tablespoons red wine vinegar and mix again.  Add 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried. Slowly add about 2/3 cup of Extra Virgin Olive Oil in a steady stream while whisking the dressing.  Stop occasionally and taste the dressing. (Remember to use a tasting spoon and no "double dipping".  Add more oil and/or other seasonings as needed until the dressing suits your taste.  Toss julienne of greens just before serving with a small amount of dressing - add more dressing as desired, but don't drown the salad!

There isn't an easier, more luscious dessert than this - In a large serving bowl, combine 3 pints of fresh black berries, 2 pints of fresh blueberries.  Remove the stem from one quart of fresh strawberries - cut strawberries into quarters.  Toss gently with other berries in bowl.   Sprinkle berries with 2 - 3 tablespoons of sugar.  Cover with plastic wrap and let sit at room temperature for 30 minutes.  Transfer a portion of mixed berries to a glass serving dish or use a martini glass.  Pour heavy cream on berries or put a large spoonful of crême fraîche on each serving.  Top with a sprig of fresh mint.

Note:  Of course you can combine any fresh berries that you can buy - raspberries, gooseberries, or whatever fresh berries are in your market at the time.   The fresh local berry season is coming to an end, so have your fill of fresh berries while you can!

_{Copyright © 2002 Ann Hall Every}