Land and sea dishes for Labor Day

By: Gary Gilligan
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Helloooo Labor Day! OK It is time to wave the white flag and say summer is officially over Tuesday. As a kid, the day after Labor Day was the start of school, now they have been back to school three weeks ago. The grocery stores will filled with aisles of smiles for MDA and the Jerry Lewis Telethon.  

Today our recipes are all about Labor Days and parties and family gatherings. I hope you have a safe holiday weekend and enjoy these recipes.

Shrimp Boil


1 1/2 pound large shrimp, peeled and deveined

2 cloves garlic, minced

2 smoked andouille sausages, thinly sliced

2 ears corn, each cut crosswise into 4 pieces

1 pound red bliss potatoes, chopped into 1-inch pieces

2 tablespoons extra-virgin olive oil

3 teaspoons Old Bay seasoning, divided

1 lemon, sliced into thin wedges

4 tablespoons butter, melted

kosher salt

Freshly ground black pepper

2 tablespoons chopped fresh parsley leaves, divided


Preheat grill to medium-high.

Add potatoes to a medium saucepan, cover with water and season with salt. Bring water to a boil, and simmer until potatoes are tender.

Meanwhile, in a medium bowl, combine shrimp, olive oil, garlic, 2 teaspoons Old Bay and 1 tablespoon parsley. Toss shrimp until it’s evenly coated. Let marinate for 15 minutes.

In a separate medium bowl, combine corn, cooked potatoes, melted butter, 1 teaspoon. Old Bay and 1 tablespoon parsley.

Thread shrimp, lemon, potatoes, sausage and corn onto metal skewers (or wooden skewers that have been soaked for 20 minutes). Grill skewers until shrimp is opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

Chicken Sliders Hawaiian style


For the sliders

1 tablespoon olive oil

1 garlic clove, minced

1 1/2 cup barbecue sauce

1/4 cup pineapple juice

2 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

1 rotisserie chicken, shredded

1 cup fresh pineapple pieces

1/2 red onion, thinly sliced

2 cup shredded Monterey Jack cheese

12 slider buns

1 tablespoon butter, melted

For the cilantro-lime mayo

2/3 cup Duke's Mayonnaise

Juice of 1 lime

1  tablespoon freshly chopped cilantro

1 garlic clove, minced

Kosher salt


In a medium saucepan over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add barbecue sauce, pineapple juice, Worcestershire sauce and chili powder. Whisk to combine and cook until thickened slightly, 5 minutes. Add chicken to sauce pan and toss to coat.

Make cilantro-lime mayo: in a medium bowl, whisk together Duke’s mayonnaise, lime juice, cilantro, and garlic. Season with salt.

Preheat oven to 350 degrees and place bottom half of slider buns on a large baking sheet.  

Build sliders: spread mayo mixture in an even layer on bottom buns. Top with an even layer of sauced chicken, pineapple pieces, cheese, and red onion. Top with top buns, brush with melted butter and garnish with reserved cilantro. Bake until buns are golden and cheese is melty, 10 to 15 minutes.

Pressure Cooker Ribs


1 rack baby back ribs

1 cup Root Beer

¼ cup your favorite barbecue sauce (we used King Hawaiian Smoky Bacon BBQ sauce)

Kosher salt

Ground black pepper

Optional: a few drops of liquid smoke


Prepare the baby back ribs: Remove the membrane from the back of the ribs with a paper towel.

Season the baby back ribs with generous amount of kosher salt and ground black pepper.

Pressure cook the ribs: Place 1 cup root beer (or apple cider vinegar) and a trivet in the pressure cooker. Place the baby back ribs on top of the trivet. Close lid and pressure cook at high pressure for 16 – 25 minutes. Adjust the timing according to your preference: 16 minutes for tender with a bit of chew or up to 25 minutes for fall off the bone. Turn off the heat and full natural release. Open the lid carefully.

Preheat oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450 degrees.

Apply sauce and finish in the oven: Brush your favorite barbecue sauce all over the baby back ribs on all sides including the bones. Place the baby back ribs with the baking tray in the oven for 10 – 15 minutes.