Friday Foodies -  Recipes for Memorial Day Cookouts

By Hingham Current Staff, May 22, 2020

Hingham's Memorial Day Observance usually involves a ceremony at Town Hall with the Hingham High School Band, Scout troops and Honor and Color Guards.  That will not be taking place this year, but we can still honor our veterans who were lost in service by keeping in mind the true meaning of Memorial Day as we gather with family this weekend.  Here are some recipes you may want to consider as you plan your holiday menu.



Barbecued Oysters, Bodega Bay Style 

1 T. butter
3  garlic cloves 
1/2 t. of salt 
1 T. freshly squeezed lemon juice
1/4 c. tomato sauce.
1 T.  brown sugar.
1 t. vinegar.

12 fresh local oysters from Island Creek Oysters


Chop the garlic cloves then sprinkle with salt.  Mix tomato sauce, brown sugar and vinegar in a small bowl.  Cook the butter with the garlic mixture in a small pan over low heat, stirring occasionally, 2 to 3 minutes.  Remove the pan from the heat and add the lemon juice and tomato sauce mixture.  Mix until well blended.  Use a small spoon to drizzle barbecue sauce over each oyster. Grill the oysters directly over high heat for 3 to 5 minutes, until the sauce bubbles.  Serve warm. 


Here's a tutorial on how to shuck oysters: Shucking oysters 101 by Island Creek

***Some Bodega Bay locals believe oysters should be grilled unshucked, so they steam their shells open.  Others feel that shucking them first then grilling them in a buttery barbecue sauce is the best approach.  We'll let you decide.***


Coffee-and-Pepper-Crusted Steaks

2 T. coffee (prefer Pete's Italian Roast)
2 T. freshly-ground pepper
4 rib steaks from the Weir River Farm Meat CSA, each about 3/4 pound and 1 inch thick

Kosher salt
Vegetable oil


Mix coffee and peppercorn and spread on a plate.  Press the mixture evenly on both sides of the steaks.  Lightly brush the cooking grate with vegetable oil.  Grill the steaks directly over high heat, turning once, for about 4-7 minutes per side.  Then place steaks to one side of the grill and turn heat down to low for 5 minutes, or until cooked to desired doneness.  Remove the steaks from the grill. Season both sides with salt.  Allow to rest for 2 to 3 minutes before serving.  


Potato Salad

2 lbs. Yukon Gold potatoes, peeled and cubed

2-4 T. favorite oil-based salad dressing, like Italian or Greek

1 c. diced celery, about 3 stalks

1 c. mayo

1 T. Dijon mustard

1 t. white wine vinegar

1 t. sugar

1/4 t. Kosher salt

1/4 t. freshly-ground pepper

Cook potatoes in boiling water until tender, about 10 minutes.  Drain and toss with the oil-based salad dressing.

Whisk together mayo, mustard, vinegar, sugar, salt and pepper.  When potatoes have cooled, stir in dressing and celery to combine.



1 cabbage, shredded

3 carrots, shredded

1/4 c. red onion, minced or green onions, sliced

1 c. mayo

1/4 c. sugar

1/4 c. apple cider vinegar

1 T. celery salt

1 t. freshly-ground pepper

Whisk together mayo, sugar, vinegar, salt and pepper.

Pour dressing over cabbage, carrots and onion, and stir to combine.

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