Lifehacker has ten steps to mastering your grill for the Memorial Day long weekend.  If you are looking for other picnic, long weekend, or barbecue recipes, take a look over here and you may find out what you are looking for.

Also, Lifehacker links to a Washington Post guide on how to cook 9 different cuts of steak.

I went looking for a great peanut sauce today and ended up at Cooking with Amy’s blog and found this excellent recipe.  It’s the best I have tried and I can’t recommend it enough.  It keeps about a week in the fridge.  Enjoy.

Ingredients

• 2/3 cup real mayonnaise
• 1/3 cup liquid honey
• 1 teaspoon minced dill weed

Preparation

• Well mix together all ingredients.
• Leave to stand for 30 minutes or more to allow flavours to blend, before serving.

Comments:
It is important to use dill weed as dill seeds and dill weed are not good substitutions for each other.  Add more or less mayo to control how sweet it tastes.

Servings:
1 cup [250 mL]

This is probably the worst recipe I have ever posted at The Cooking Blog but I couldn’t help it.  Here is the link to the recipe for the Kraft Dinner Sandwich.  It comes from Jordon and is guaranteed to do some substantial damage to your heart.  Prepare and eat it at your own risk.

Ingredients:

• 6 slices bacon, chopped
• 2 sweet onions, cut into thin strips
• 2 tablespoons molasses
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
2. Cook onions in reserved drippings for 15 minutes, or until onion is soft and caramel colored. Stir in molasses, salt and pepper. Place in a serving dish, and sprinkle with crumbled bacon.

For another way to carmelize onions, check out this step by step guide at All Recipes or check out eHow’s instructions.

• 1 lb - Baby potatoes, quartered
• 1/4 cup – Water
• 1/2 tsp - Montreal steak spice
• 2 tbsp – Balsamic vinegar
• 2 tbsp – Olive (or canola) oil
• 2 tsp - Dijon mustard
• 1/4 tsp – Salt
• 1/4 tsp – Pepper
• 4 cups – Spring mix lettuce, lightly packed
• 1/2 lb – Cooked medium shrimp that have been peeled and deveined)
• 1/2 cup - Thinly sliced red pepper

Put potato and water into medium microwave safe bow.  Microwave covered, on high for about 10 minutes, stirring every three minutes, until tender.  Rinse with cold water.  Drain.  Add steak spice.  Toss.

Meanwhile, combine next 5 ingredients in large bowl.  Makes about 1/3 cup of dressing.

Add remaining 3 ingredients and potato.  Toss.  Makes about 8 cups.

• 8 slices of bacon, cut into 1/2 inch pieces
• 2 cups of cubed 1 inch red potatoes
• 1 cup of chopped onions
• 1/2 cup of chopped green pepper
• 1/4 cup of milk
• 8 eggs that have been slightly beaten
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1 cup of shredded Cheddar cheese (but I think Monterey Jack cheese would be excellent as well)

In a 10” skillet cook bacon over medium heat for 5 minutes.  Add potatoes: continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes).  Add onions and green pepper.  Continue cooking until crisply tender (3-4 minutes).  Pour off fat.  Meanwhile in a small bowl, stir together remaining ingredients except for the cheese.

Pour egg mixture over vegetables; stir to blend.  Cook over med. heat, gently lifting portions with spatula so uncooked portions flow to bottom of pan until the eggs are set (4 to 4 minutes).  Sprinkle cheese over the eggs and let stand until the cheese has been melted.

Serves 4.