Still contemplating what to plate up for Easter this weekend? Our compilation of springy Easter dish favorites has you covered. And we wouldn’t be doing our job if they all didn’t include a little special Memphis Grills flair. We hope these grill spins on classic recipes will make your Easter “egg-stra” special (sorry – couldn’t help ourselves).
While deviled eggs were first created in Ancient Rome, it wasn’t until 18th century England that they were first given their name. In the past, deviling was often associated with highly seasoned or spicy meats. When early Christians first began painting eggs bright red to symbolize the blood of Christ, this led to far more elaborate egg dyeing and decorating. As this tradition grew, wasting food became a concern, paving the way for deviled eggs on Easter menus everywhere in the US and the UK.
RECIPE: Food Network’s Barbecue Deviled Eggs
Now it is quite possible to hardboil eggs on the grill, but we’re fine if you choose your stovetop for convenience sake. How then does this recipe fit into an Easter grilling post? It’s the unexpected addition of barbecue sauce that gives traditional deviled eggs a run for their money.
Find it here: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/barbecue-deviled-eggs-recipe.html
The origin of ham being associated with Easter is not necessarily based on taste, but on convenience. Before the handiness of refrigeration came along (How else would we save all our tasty grilling masterpiece leftovers?), meat was slaughtered in the fall. The pork that spent the wintering curing (and couldn’t be eaten during Lent) was often ready in the spring, just in time for Easter, hence why many people serve it today.
RECIPE: Brown Sugar-Bourbon-Glazed Ham
This is one recipe where Memphis Grills’ Intelligent Temperature Control (ITC) does a lot of the work for you. Just set your desired temperature, pop the ham on the grill as though it were your kitchen oven, and besides the occasional basting, let your Memphis do its magic.
Find it here: http://www.myrecipes.com/recipe/brown-sugar-bourbon-glazed-ham-50400000111509/
Hot Cross Buns
Walk into any grocery store or supermarket in the UK today and you’re sure to find hot cross buns year-round, but this wasn’t always the case. In Tudor times, a London law passed making the selling of these buns illegal on all days except Good Friday, Christmas and burials is assumed to be the reason these spiced pastries became so popular at Easter time. And not without superstition: breads baked on Good Friday are thought to bring good luck. Sailors often brought them with on voyages to prevent shipwreck and some English people today hang Good Friday hot cross buns in their homes to protect them in the coming year.
RECIPE: Taste.com.au’s Hot Cross Buns and Roasted Strawberries
Get your English on this Easter with a typical Good Friday favorite. Start with any hot cross bun recipe you wish, and then add this recipe to take your buns to the next level of deliciousness. Typically served for breakfast, we think the addition of the roasted strawberries would make these great for dessert as well. And FYI: 230 degrees Celsius is approximately 450 degrees F.
Find the recipe here: http://www.taste.com.au/recipes/16797/hot+cross+buns+and+roasted+strawberries
Grilled Candy Bars (or Easter chocolate goodies)
We love grills; we love chocolate and we thought it was about time these two got together. Forget the chocolate in bar-form, take all those leftover Easter chocolate rabbits and eggs and give them a good home: first in this recipe, and then in your stomach.
RECIPE: Delish.com’s Grilled Candy Bars
The instructions call for marshmallow fluff, but if you’re feeling egg-specially (there we go again) wild, may we suggest substituting in Peeps? Let us know how it goes!
Find it here: http://www.delish.com/recipefinder/bbq-addicts-grilled-candy-bars-recipe