Labor Day Feast: Delicious Main Dishes to Celebrate
Labor Day is the perfect time to gather with family and friends, fire up the grill, and enjoy the last official weekend of summer. While burgers and hot dogs are classic choices, why not elevate your Labor Day celebration with some truly memorable main dishes? This article provides a variety of delicious and impressive recipes, complete with detailed instructions, to help you create a Labor Day feast that everyone will rave about. From grilled classics with a twist to slow-cooked masterpieces and vegetarian delights, there’s something here for everyone.
## Grilled Ribeye with Herb Butter
Ribeye steaks are known for their rich marbling and incredible flavor. Grilling them to perfection and topping them with a flavorful herb butter is a surefire way to impress your guests.
**Ingredients:**
* 4 (12-16 ounce) ribeye steaks, about 1 inch thick
* 2 tablespoons olive oil
* Salt and freshly ground black pepper
**For the Herb Butter:**
* 1 cup (2 sticks) unsalted butter, softened
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh chives
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**Instructions:**
1. **Prepare the Herb Butter:** In a medium bowl, combine the softened butter, parsley, chives, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed. Place the herb butter on a sheet of parchment paper, roll it into a log, and refrigerate until firm. This can be done several hours or even a day in advance.
2. **Prepare the Steaks:** Remove the ribeye steaks from the refrigerator about 30 minutes before grilling to allow them to come to room temperature. Pat the steaks dry with paper towels. This helps them develop a good sear.
3. **Season the Steaks:** Brush both sides of the steaks with olive oil. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s crucial for flavor!
4. **Preheat the Grill:** Preheat your grill to high heat (about 450-500°F). Make sure the grill grates are clean.
5. **Grill the Steaks:** Place the steaks on the hot grill grates. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. Medium-rare is around 130-135°F, medium is 135-145°F, and medium-well is 145-155°F.
6. **Rest the Steaks:** Remove the steaks from the grill and place them on a cutting board. Top each steak with a slice of the herb butter. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. **Serve:** Slice the steaks against the grain and serve immediately. The herb butter will melt over the steak, adding a delicious, herby flavor.
**Tips and Variations:**
* For a smoky flavor, add wood chips (such as hickory or mesquite) to your grill.
* If you don’t have fresh herbs, you can use dried herbs. Use about 1 teaspoon of each dried herb for every tablespoon of fresh herb.
* Add a pinch of red pepper flakes to the herb butter for a little heat.
* Serve with grilled vegetables, mashed potatoes, or a fresh salad.
## Slow Cooker Pulled Pork Sandwiches
If you’re looking for a low-effort, high-reward main dish, slow cooker pulled pork is the perfect choice. It’s easy to prepare, and the slow cooking process results in incredibly tender and flavorful pork.
**Ingredients:**
* 4-5 pound pork shoulder (Boston butt), bone-in or boneless
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 cup chicken broth
* 1 cup barbecue sauce (your favorite brand)
* 1/4 cup apple cider vinegar
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked paprika
* 1/2 teaspoon chili powder
* Salt and freshly ground black pepper
* Hamburger buns, for serving
* Coleslaw, for topping (optional)
**Instructions:**
1. **Sear the Pork:** Pat the pork shoulder dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This step is important for developing flavor.
2. **Sauté the Onion and Garlic:** Remove the pork from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Combine Ingredients in the Slow Cooker:** Place the seared pork shoulder in the slow cooker. Pour the chicken broth, barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and chili powder over the pork. Add the sautéed onion and garlic to the slow cooker.
4. **Slow Cook:** Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is very tender and easily shreds with a fork.
5. **Shred the Pork:** Remove the pork shoulder from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat and bone.
6. **Mix with Sauce:** Return the shredded pork to the slow cooker and mix it with the sauce. Let it simmer for another 15-30 minutes to allow the pork to absorb the sauce.
7. **Serve:** Serve the pulled pork on hamburger buns, topped with coleslaw if desired.
**Tips and Variations:**
* Use a different type of barbecue sauce for a different flavor profile. Try a sweet and tangy sauce, a spicy sauce, or a smoky sauce.
* Add a can of diced tomatoes or a chopped bell pepper to the slow cooker for added flavor and vegetables.
* For a spicier pulled pork, add a pinch of cayenne pepper or a chopped jalapeno to the slow cooker.
* Serve with potato salad, baked beans, or corn on the cob.
## Grilled Salmon with Lemon-Dill Sauce
For a lighter and healthier option, grilled salmon is an excellent choice. The smoky flavor of the grill pairs perfectly with the richness of the salmon, and the lemon-dill sauce adds a bright and refreshing touch.
**Ingredients:**
* 4 (6-8 ounce) salmon fillets, skin on or off
* 1 tablespoon olive oil
* Salt and freshly ground black pepper
**For the Lemon-Dill Sauce:**
* 1/2 cup mayonnaise
* 2 tablespoons chopped fresh dill
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 1/4 teaspoon garlic powder
* Salt and freshly ground black pepper
**Instructions:**
1. **Prepare the Lemon-Dill Sauce:** In a small bowl, combine the mayonnaise, dill, lemon juice, lemon zest, garlic powder, salt, and pepper. Mix well and set aside. You can make this sauce ahead of time and store it in the refrigerator.
2. **Prepare the Salmon:** Pat the salmon fillets dry with paper towels. Brush both sides of the salmon with olive oil. Season generously with salt and freshly ground black pepper.
3. **Preheat the Grill:** Preheat your grill to medium heat (about 350-400°F). Make sure the grill grates are clean.
4. **Grill the Salmon:** Place the salmon fillets on the hot grill grates, skin-side down if using skin-on fillets. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
5. **Serve:** Remove the salmon from the grill and serve immediately with the lemon-dill sauce. Spoon the sauce over the salmon or serve it on the side.
**Tips and Variations:**
* Use cedar planks for grilling the salmon for added flavor. Soak the cedar planks in water for at least 30 minutes before grilling.
* Add other herbs to the lemon-dill sauce, such as parsley, chives, or tarragon.
* For a spicier sauce, add a pinch of red pepper flakes.
* Serve with grilled asparagus, roasted potatoes, or a quinoa salad.
## Grilled Vegetable Skewers with Halloumi
Vegetarians don’t have to miss out on the grilling fun! These grilled vegetable skewers with halloumi cheese are a delicious and satisfying meatless option. Halloumi is a semi-hard, brined cheese that holds its shape well when grilled, making it the perfect addition to these skewers.
**Ingredients:**
* 1 red bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 zucchini, cut into 1/2-inch thick rounds
* 1 red onion, cut into wedges
* 8 ounces halloumi cheese, cut into 1-inch cubes
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1 tablespoon chopped fresh oregano
* 1 clove garlic, minced
* Salt and freshly ground black pepper
* Wooden skewers, soaked in water for at least 30 minutes
**Instructions:**
1. **Prepare the Marinade:** In a large bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt, and pepper.
2. **Marinate the Vegetables and Halloumi:** Add the bell peppers, zucchini, red onion, and halloumi to the bowl with the marinade. Toss to coat well. Let the vegetables and halloumi marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
3. **Assemble the Skewers:** Thread the vegetables and halloumi onto the wooden skewers, alternating between the different vegetables and cheese. Make sure to leave a little space between the pieces for even cooking.
4. **Preheat the Grill:** Preheat your grill to medium heat (about 350-400°F). Make sure the grill grates are clean.
5. **Grill the Skewers:** Place the skewers on the hot grill grates. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and the halloumi is golden brown and slightly softened.
6. **Serve:** Remove the skewers from the grill and serve immediately. They can be served as a main course or as a side dish.
**Tips and Variations:**
* Use other vegetables, such as cherry tomatoes, mushrooms, or eggplant.
* Add a drizzle of balsamic glaze after grilling for a sweeter flavor.
* Serve with a side of couscous or quinoa.
* For a vegan option, substitute the halloumi with marinated tofu or tempeh.
## Grilled Pizza
Take pizza night outdoors with this fun and interactive Labor Day main dish. Grilled pizza is surprisingly easy to make, and it allows everyone to customize their own toppings.
**Ingredients:**
* 1 pound pizza dough (store-bought or homemade)
* 1/2 cup pizza sauce
* 2 cups shredded mozzarella cheese
* Your favorite pizza toppings (e.g., pepperoni, sausage, mushrooms, onions, bell peppers, olives)
* Olive oil
* Cornmeal
**Instructions:**
1. **Prepare the Dough:** Divide the pizza dough into two equal portions. On a lightly floured surface, roll out each portion into a 12-inch circle or oval.
2. **Preheat the Grill:** Preheat your grill to medium-high heat (about 400-450°F). Make sure the grill grates are clean.
3. **Grill the Dough:** Brush one side of the pizza dough with olive oil. Carefully place the dough, oiled-side down, on the hot grill grates. Grill for 2-3 minutes, or until the dough is slightly puffed and has grill marks.
4. **Flip and Add Toppings:** Using tongs or a large spatula, carefully flip the dough over. Spread the pizza sauce evenly over the grilled side of the dough. Sprinkle with mozzarella cheese and your desired toppings.
5. **Grill Until Cheese is Melted:** Close the grill lid and cook for another 3-5 minutes, or until the cheese is melted and bubbly and the bottom of the crust is crispy. Watch carefully to prevent burning.
6. **Serve:** Remove the pizza from the grill and let it cool for a minute or two before slicing and serving.
**Tips and Variations:**
* Use a pizza stone on the grill for a more even cooking surface.
* Pre-cook any toppings that require longer cooking times, such as sausage or mushrooms.
* Experiment with different types of cheese, such as provolone, parmesan, or fontina.
* Add fresh herbs, such as basil or oregano, after grilling for added flavor.
## Beer-Braised Brisket
For a truly impressive and flavorful Labor Day centerpiece, try this beer-braised brisket. The slow braising process results in incredibly tender and juicy brisket that is perfect for serving with mashed potatoes, cornbread, or your favorite sides.
**Ingredients:**
* 3-4 pound beef brisket
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (12 ounce) bottle of beer (dark beer, such as stout or porter, works best)
* 2 cups beef broth
* 2 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* Salt and freshly ground black pepper
**Instructions:**
1. **Sear the Brisket:** Pat the brisket dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the brisket on all sides until browned. This step is crucial for developing flavor.
2. **Sauté the Vegetables:** Remove the brisket from the pot and set aside. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Deglaze the Pot:** Pour the beer into the pot and scrape up any browned bits from the bottom. Let the beer simmer for a few minutes to reduce slightly.
4. **Add Remaining Ingredients:** Add the beef broth, tomato paste, Worcestershire sauce, thyme, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. **Braise the Brisket:** Return the brisket to the pot. The liquid should almost cover the brisket; add more beef broth if needed. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the brisket is very tender and easily pierced with a fork.
6. **Rest the Brisket:** Remove the brisket from the pot and place it on a cutting board. Let it rest for at least 20 minutes before slicing against the grain.
7. **Strain the Sauce:** While the brisket is resting, strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Bring the sauce to a simmer over medium heat and cook until it has thickened slightly.
8. **Serve:** Slice the brisket against the grain and serve with the thickened braising sauce. Garnish with fresh parsley or thyme, if desired.
**Tips and Variations:**
* Add a bay leaf to the braising liquid for added flavor.
* For a sweeter brisket, add a tablespoon of brown sugar to the braising liquid.
* Serve with mashed potatoes, roasted vegetables, or cornbread.
* The brisket can be made a day ahead of time. Store it in the refrigerator in the braising liquid, and reheat before serving.
## Korean BBQ Short Ribs (Kalbi)
Bring some international flair to your Labor Day celebration with Korean BBQ short ribs, also known as Kalbi. These thin-cut ribs are marinated in a sweet and savory sauce and then grilled to perfection.
**Ingredients:**
* 3 pounds Korean BBQ short ribs (Kalbi)
**For the Marinade:**
* 1/2 cup soy sauce
* 1/4 cup brown sugar
* 1/4 cup sesame oil
* 2 tablespoons rice wine vinegar
* 2 tablespoons grated Asian pear (or apple)
* 2 tablespoons minced garlic
* 1 tablespoon grated ginger
* 1 tablespoon gochujang (Korean chili paste, optional)
* 1/2 teaspoon black pepper
* 1/4 cup chopped green onions, for garnish
* Sesame seeds, for garnish
**Instructions:**
1. **Prepare the Marinade:** In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, grated Asian pear, minced garlic, grated ginger, gochujang (if using), and black pepper.
2. **Marinate the Short Ribs:** Place the short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they are evenly coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. **Preheat the Grill:** Preheat your grill to medium-high heat (about 400-450°F). Make sure the grill grates are clean.
4. **Grill the Short Ribs:** Remove the short ribs from the marinade and place them on the hot grill grates. Grill for 2-3 minutes per side, or until they are cooked through and have a nice char. Watch carefully to prevent burning, as the marinade contains sugar.
5. **Serve:** Remove the short ribs from the grill and garnish with chopped green onions and sesame seeds. Serve immediately with rice, kimchi, and other Korean side dishes.
**Tips and Variations:**
* Adjust the amount of gochujang to your desired level of spiciness.
* Grill some sliced onions and bell peppers alongside the short ribs.
* Serve with lettuce wraps for a lighter meal.
* You can also cook the short ribs in a cast iron skillet on the stovetop.
## Lobster Rolls
If you’re looking for a truly luxurious and festive Labor Day main dish, lobster rolls are the perfect choice. These iconic New England sandwiches are simple to make but incredibly satisfying.
**Ingredients:**
* 1 1/2 pounds cooked lobster meat, coarsely chopped
* 1/2 cup mayonnaise
* 2 tablespoons chopped celery
* 1 tablespoon lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 4 New England-style top-split hot dog buns
* 4 tablespoons butter, melted
* Lettuce leaves (optional)
**Instructions:**
1. **Prepare the Lobster Salad:** In a large bowl, combine the cooked lobster meat, mayonnaise, celery, lemon juice, salt, and pepper. Mix gently until well combined. Be careful not to overmix, as this can make the lobster tough.
2. **Prepare the Buns:** Brush the outside of the hot dog buns with melted butter. Heat a large skillet or griddle over medium heat. Toast the buns on both sides until golden brown and crispy.
3. **Assemble the Lobster Rolls:** Line each bun with a lettuce leaf (if using). Fill each bun with the lobster salad. Serve immediately.
**Tips and Variations:**
* Use high-quality mayonnaise for the best flavor.
* Add a pinch of cayenne pepper or a dash of hot sauce to the lobster salad for a little heat.
* Substitute the celery with chopped red onion or chives.
* Serve with potato chips, coleslaw, or a pickle spear.
## Caprese Chicken with Balsamic Glaze
This Caprese chicken is a simple yet elegant dish that’s perfect for a Labor Day gathering. It combines the classic flavors of Caprese salad – tomatoes, mozzarella, and basil – with juicy grilled chicken, all drizzled with a tangy balsamic glaze.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 1 tablespoon olive oil
* Salt and freshly ground black pepper
* 4 large tomatoes, sliced
* 8 ounces fresh mozzarella cheese, sliced
* 1/4 cup fresh basil leaves
* 1/4 cup balsamic glaze
**Instructions:**
1. **Prepare the Chicken:** Pat the chicken breasts dry with paper towels. Brush both sides with olive oil. Season generously with salt and freshly ground black pepper.
2. **Preheat the Grill:** Preheat your grill to medium heat (about 350-400°F). Make sure the grill grates are clean.
3. **Grill the Chicken:** Place the chicken breasts on the hot grill grates. Grill for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F.
4. **Assemble the Caprese Chicken:** Remove the chicken breasts from the grill and place them on a serving platter. Top each chicken breast with tomato slices, mozzarella slices, and fresh basil leaves. Drizzle with balsamic glaze.
5. **Serve:** Serve immediately.
**Tips and Variations:**
* Use heirloom tomatoes for a more flavorful dish.
* Add a sprinkle of red pepper flakes for a little heat.
* Serve with a side of pasta, rice, or roasted vegetables.
* You can also bake the chicken in the oven instead of grilling it. Bake at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through.
With these delicious and diverse main dish recipes, you’re sure to create a memorable and enjoyable Labor Day feast for your family and friends. So fire up the grill, gather your loved ones, and celebrate the end of summer in style!