Hot and Spicy Cookout Recipes for Memorial Day Weekend

Talk about a hot and spicy feast. . .Thanks Pat! Great menu!

Memorial Day Weekend is the kickoff of grilling season. Heat up your barbecue for a fast and easy meal.

Menu: Grilled Catfish, Corn on the Cob, Mango Salsa, Grilled Vegetables

Serves 4

Plan: Prepare and refrigerate Mango Salsa. Prepare the vegetables and corn for grilling.

30 minutes before eating, heat the grill. 20 minutes before eating, put the corn and vegetables on the grill, 10 minutes before eating, cook the fish.

Corn on the cob, 1 per person
1 tbsp. olive oil
2 tsp. cayenne powder
2 limes, cut into wedges
Strip the husks and silk from corn on the cob, brush lightly with olive oil. Preheat the barbecue grill. Put the corn on the grill about 10 minutes before starting the fish. Turn the corn frequently so that it cooks evenly on all sides. Keep warm.

Grilled Catfish

1/3 lb. catfish fillet per person
olive oil
1/2 tsp. hot pepper powder
1/2 tsp. ground black pepper
1/4 tsp. salt
1/4 tsp. ground allspice


Prepare the barbecue for grilling. Lightly brush olive oil on fillets. Combine the spices in a small bowl. Sprinkle spices over both sides of the catfish fillets. 10 minutes before serving, place fillets over medium heat and cook for 5 minutes. Turn the fillet over, cook for 5 more minutes and test for doneness - use a sharp knife to open a small slash in the thickest part of the fillet. Cook a few more minutes if not completely done. Don't over cook or the fish will dry out. Serve with lemon slices and Mango Salsa .

Mango Salsa

1 fresh firm mango, ripe but not soft, peeled and chopped into 1/2 inch pieces
1 jalapeno or serrano chili pepper, finely chopped
1/2 cup chopped purple or white onion
1 small red tomato, chopped in 1/2 inch dice
1/2 cup chopped cilantro leaves
1 tbsp. lemon juice
pinch of salt


Combine all the ingredients in a small bowl and gently combine. Let flavor marinate until dinner.

Grilled Vegetables

2 zucchinis, cut lengthwise in half
1 Maui, Walla Walla or other sweet onion, cut into 4 thick slices
1 red bell pepper, seeds and stem removed, cut into four sections
4 jalapeno chili peppers
1/4 cup olive oil
1 tsp. cayenne pepper powder
salt and pepper, to taste


Combine the olive oil and spices and brush over the vegetables. Grill over medium heat until done, turning and brushing with more olive oil as needed.

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About the Author
Pat Schraier is a former cook who loves to cook and eat hot chilis. Visit her website at Hot And Spicy Products and her blog at The Magic Chili Pepper Road Show