Labor Day Feast Ideas
What a fun, festive feast this will be to celebrate the last weekend of summer! Start with a cooler full of ice-cold beers and sodas. Bring on the Shrimp in Avocado Boats, grill the chicken breasts, and serve them with Poblano Chile Salsa, a Watermelon Fruit Salad, and Jalapeño Corn Bread. If anyone's still hungry after all that food – bring out the ice cream maker or buy some!
Buen provecho – and have a wonderful time. Labor Day signals the end of summer, with school starting the next day in the U.S. Enjoy the lingering sunlight, the warmth, the friendship, and some great comida!
Shrimp in Avocado Boats
This appetizer was first served to my family nearly 30 years ago at the old Hotel Oceano on the malecón in Puerto Vallarta. It serves eight, takes just 10 minutes, and is absolutely delicious.
- 4 avocados, halved and seeded (keep skins on)
- 1 cup red seafood cocktail sauce
- 1 tbsp lime juice
- 1 tbsp American chili powder
- 1 cup small shrimp, cooked and deveined (2 jars)
Place avocado halves on plates. Mix cocktail sauce, lime juice, and chili powder, then spoon into avocado hollows. Heap shrimp on top and serve.
Watermelon Fruit Salad
Watermelon is a summer staple across Mexico, often sold roadside by the truckload. This version doubles as a dessert with a rich avocado dressing. Serves 8, takes 30 minutes.
- 1 large watermelon, chilled
- 1 honeydew or cantaloupe, scooped into balls
- 1 cup seedless grapes
- 1 cup peaches and/or mangoes, diced
- 1 cup strawberries, halved
- 1 apple, diced
- 1 cup sliced bananas (sprinkled with lemon juice)
- 1/2 cup chopped walnuts
Dressing:
- 1 cup whipping cream (low-fat or fat-free okay)
- 2 tbsp powdered sugar
- 1/2 tsp salt
- 2 avocados, mashed
- 1/2 cup pineapple juice
- 1 tsp candied ginger, finely chopped
Carve zigzag pattern on watermelon top, hollow out, and scoop fruit. Combine with other fruits and walnuts. Chill. Blend avocado, pineapple juice, ginger, and fold into whipped cream mixture. Toss gently with fruit before serving.
Jalapeño Corn Bread
This flavorful cornbread with jalapeños, poblano peppers, and cheese makes the perfect side. Serves 8, takes 1 hour.
- 2–10 jalapeño chiles, chopped (with seeds, adjust heat)
- 3/4 cup chopped poblano peppers or green chiles
- 1 onion, finely diced
- 1 (17 oz) can creamed corn
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 2 eggs
- 3/4 cup buttermilk
- 1/3 cup corn or canola oil
- 1 1/2 cups cheddar cheese, grated
- 2 cups yellow cornmeal
Preheat oven to 350°F. Mix peppers, onion, and corn. Add dry ingredients, eggs, buttermilk, oil, cheese, and cornmeal. Bake in greased 9x14 pan for 30–40 minutes, until golden and toothpick comes out clean. Cool and serve in squares.
Grilled Chicken Breasts with Poblano Chile Salsa
Quick and light – serves 8 and takes only minutes.
Chicken Breasts:
- 12 boneless, skinless chicken breasts, pounded to 1/4” thick
- 2 cups Poblano Chile Salsa (see below)
Grill chicken for 6–7 minutes per side. Heat salsa and pour 1/3 cup over each serving.
Poblano Chile Salsa
- 14 Poblano chiles (fresh or canned)
- 1 cup chicken bouillon
- 1 tsp oregano
- 3 cloves garlic, minced
- 3/4 cup sour cream or yogurt
If using fresh chiles, toast lightly in skillet, rinse, and seed. If using canned, rinse and seed. Puree chiles, then simmer with bouillon, oregano, and garlic for 20 minutes. Stir in sour cream before serving.
More Recipes
Visit our Top Mexican Recipes section for more delicious ideas.
Recipe and tips provided by Ann Hazard.
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