If you’re traveling for Labor Day, you might have already checked out 7 Labor Day Vacation Spots You’ll Love. For everyone else, staying home can be an amazing experience too. Invite friends and family over, pull out the grill, and enjoy one last summer get together. This round-up of 5 Labor Day weekend recipes will help you enjoy your leisurely staycation.

Labor Day Weekend Recipe Round-up

Whether you’re looking for pork, chicken, seafood, or fresh fruits, I’ve picked out some very unique recipes that will satisfy your guests.

Pork Sliders

Grill gourmet pre-made pork sliders for a simple, savory appetizer that is a complete crowd pleaser. Since such a small amount of preparation is involved, these are ideal for a relaxing Labor Day Weekend! Buy Ibérico de Bellota Pork Slider patties for a gourmet, rich flavor and a juiciness that you can’t find with other types of pork.

Created with Ibérico de Bellota pork from Spain, the pigs wander freely in the countryside and graze on grass and sweet acorns. The result is a delightful, acorn-flavored pork that will make your sliders taste incredible. Top with some Gruyere and slider buns for a delicious appetizer.

Photo credit: La Tienda, LaTienda.com

Farm Fresh Grill Peaches

With a recipe created by Chef Jacoby Ponder (a certified culinary expert to the stars with experience as a final contestant on the Food Network hit show Chopped), you can take farm fresh peaches to the next level. For this recipe, you will top the peaches  with toasted pecans, goat cheese and a balsamic glaze.

First, slice the peaches in half and set aside the seed. After putting some butter in a sautée pan, add the pecans, cook them for 4-5 minutes, and top with some sugar.

Mix the remaining butter with some brown sugar. Brush the peaches with this mixture, and grill them for 10-15 minutes until tender. Then, top with goat cheese crumbles, pecans, drizzle with the balsamic glaze and serve.

Credit: Chef Ponder. Closeup of grilled peaches salad with Parmesan cheese and roasted pine nuts. Balsamic vinegar sauce.

Chicken Skewers

For another tasty grilled dish, make chicken skewers. Betsy’s Best has a recipe for Sassy Chicken Skewers that you can make with peanut butter, almond butter, or seed butter. Stir 1/4 cup of rice vinegar with the peanut butter (or alternative), 1 teaspoon of soy sauce, and 1 tablespoon of sweet chili sauce.

Put the chicken on skewers and cover with sauce. Grill until no longer pink in the middle, and serve with some additional sauce on top.

Photo credit: Betsy’s Best (www.betsysbest.com)

Salmon Tacos

With this recipe courtesy of the General Manager of the Duck Dive Restaurant, Rob McShea, you can make fresh wild salmon a spectacular treat for Labor Day weekend.

First, create the Voodoo Sauce by mixing together 2 cups of Sculpin, ¼ bottle of Sriracha, 1 juiced Blood Orange, 1½ juiced limes, ¼ cup of ketchup, ½ lb. of brown sugar, ¾ tablespoon of salt, ½ tablespoon of paprika, ¼ tablespoon of garlic, and ¼ tablespoon of cayenne. In another bowl, create a corn starch slurry by mixing 2½ tablespoons of cornstarch with some water to thicken.

Mix all the ingredients together, except for the corn starch. When the sauce is boiling, add the corn starch slurry to help thicken the sauce, and remove it from heat.

Next, lightly oil two tortillas with olive oil, and sprinkle blackened seasoning on both sides. To lightly toast, lay on a flat stove top just long enough to give it a light brown color.

Then, sear the salmon on both sides. Add two tablespoons of Voodoo sauce to the top of the salmon. After placing the salmon on the tortillas, top with Napa cabbage and papaya salsa.

Photo credit: Duck Dive

Lobster Rolls

Indulge yourself with this delicious recipe for Vince Young Steakhouse’s Lobster Rolls. First, poach 1 pound of lobster meat in 1 pound of unsalted, melted butter for 4 minutes.

Remove the mixture from heat and immediately strain the lobster. As you begin to make the aioli, place the lobster in refrigerator to chill.

For the tarragon aioli, place 1 clove of minced garlic, 2 egg yolks and the juice of half a lemon in a bowl. Begin to whisk slowly, while adding canola oil until you have reached the consistency of mayonnaise. When the mixture is thick, stir in 2 tablespoons of tarragon. In a separate bowl, combine chilled lobster meat with the aioli and fold into one another.

Place a small amount of lettuce in each bun and add a good amount of the lobster mixture to fill. Then, plate and serve!

Photo credit: Courtney Pierce

Do you have a favorite Labor Day weekend recipe? Share in the comments!

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Disclosure:

I received free item, but it in no way influenced my opinion!