Happy 4th of July! Did you know that our national anthem, "The Star Spangled Banner" was written by Francis Scott Key in 1814 to commemorate the victory of the United States against Great Britain, well of course you did. In 1931, after more than 40 bills, Congress officially declared that "The Star Spangled Banner" as the national anthem of the United States. The "Declaration of Independence" was drafted by Thomas Jefferson between June 11 and June 28, 1776 and is one of the nation's more cherished symbols of liberty and Jefferson's most enduring monument. The political philosophy of the Declaration was not new; its ideals of individual liberty has already been expressed by John Locke and the Continental philosophers. What Jefferson did was to summarize this philosophy in "self-evident truths: and set forth a list of grievances against the King in order to justify before the world the breaking ties between the colonies and the mother country. It stated the 13 colonies on the road to freedom as a sovereign nation.
By the 1870's the Fourth of July was the most important secular holiday on the calender. Congress passed a law making "Independence Day" a federal holiday on June 28, 1870. Even far-flung communities on the western frontier managed to congregate on Independence Day. In an manuscript from the Federal Writers Project 1936-1940 an interview with Miss Nettie Spencer remembered the Fourth as the "big event of the year. Everyone in the countryside got together on that day for the only time in the year." She continued, there would be floats in the morning and one that got the girls eye was the Goddess of Liberty. She was supposed to the most wholesome and prettiest girl in the countryside.
There are 31 places nationwide with "liberty" in their name. The most populous one is Liberty Missouri. Iowa has more of these places than any other state. Eleven places have "independence" in their name. The most populous is Independence, Missouri. Five places adopted the name "freedom" and one place named "Patriot" - Patriot, Indiana. There are also five places in our great country called "America" the the most populous being American Fork, Utah.
The number of U. S. flags (50) that are flown 24 hours a day at the Washington Monument in WA, DC. Other places flags are continuously flows are Fort McHenry in Baltimore, the United States Marine Corp Memorial in Arlington, VA the Battle Green in Lexington, MA and over the White House in our nation's capitol.
The United States is a truly diverse nation made up of dynamic people. Each year on the Fourth of July Americans celebrate that freedom and independence with barbecues, picnics, family gatherings, parades, and fireworks across the country. This freedom we so cherish as a country (through the dedication of many amazing men and women in our military) gives us the freedom to be able to do what we want to do to celebrate the holiday. In the Bible, John 10:10 tells us, "Through Jesus coming and giving up His life for us, we can have and enjoy life - to the full. We can have it in abundance. Everything of Christ's nature is available to us. Every good gift and blessing we can know when we are in relationship with Jesus. God wants us to enjoy His creation."
With the 4th of July fast approaching it means time to bring out the BBQ and invite some friends over for a great time. Independence Day has always been characterized by hardy All-American foods that are loved by all. I hope you enjoy the recipes listed below and have a perfect and wonderful 4th. Remember the reason we celebrate this great occasion too, FREEDOM.
Raspberry Lemonade
1 cup frozen raspberries
9 cups cold water
2 cups fresh lemon juice
sugar to taste
Place berries into a blender and strain through a fine sieve into a glass pitcher. Add remaining ingredients and whisk together to dissolve sugar. Pour into glass full of ice and add whole fresh raspberries for garnish. Note: if desired you can add alcohol for an adult version.
Summer Cantaloupe Prosciutto Bites - can't get any easier than these and I love them. Note; you can also use other types of melon too
1 large ripe cantaloupe, peeled, seeded and sliced into 2-inch wedges
Thin slices prosciutto
Colorful picks or cocktail picks
Wrap thin slices of prosciutto around the melon wedges and secure with a pick. Place onto serving platter. See, I told you it was easy!
Pear and Pancetta - another easy breezy appetizer
24 thin slices of pancetta
2 large ripe pears
1 cup goat cheese, crumbled
freshly ground black pepper
honey
Preheat oven to 450 degrees. Line a baking sheet with foil. Arrange pancetta onto baking sheet and bake for about 10 minutes. Transfer to paper towel lined cooling rack and let stand about 10 minutes. Core the pears and cut into thin rings. Arrange pears on a serving platter, top with pancetta and goat cheese. Sprinkle on some pepper and drizzle with a touch of honey.
Lahvosh Rolls
1/2 lb. goat cheese
1/2 cup moist dried figs, finely chopped
2 or 3 scallions, chopped including green part
1/4 cup walnuts, finely chopped
salt and freshly ground black pepper
2 pieces lahvosh cut into a 12x6 rectangle
Boston leaf lettuce
Into a large bowl combine cheese, figs, scallions, walnuts, salt and pepper mashing with a fork to combine. Place a lightly dampened clean kitchen towel on work surface and lay 1 piece of the lahvosh with the short side facing you onto the towel. Using a spoon drop some of the cheese mixture and using a spatula spread mixture evenly. Place a couple of lettuce leaves on top and starting from edge nearest you roll the bread into a tight roll. Roll into plastic wasp and continue with other piece. Refrigerate about 30 minutes then with a sharp knife slice into serving pieces. Place onto platter and serve chilled.
Marinated Artichokes
2 (12 oz.) jars water packed artichoke hearts, drained
1/4 cup extra virgin olive oil
zest of 2 lemons
4 tsp. fresh lemon juice
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
1/4 cup capers, rinsed
Place the artichokes hearts into a colander, drain pat dry with paper towels and if they are whole cut into quarters. Into a large bowl stir together the oil, zest, juice, parsley, salt, pepper and capers. Add the artichokes and toss gently to combine. Cover and let marinate for about 1 hour in the refrigerator. Bring to room temperature before serving, place onto a serving platter lined with lettuce or into a bowl and serve. Note: I occasionally add some mixed olives with the blend.
Green Tomato Corn Relish - I am such a huge fan of relish recipes
3/4 cup sugar
2 tsp. mustard seeds
1/4 tsp. red pepper flakes
3/4 cup rice vinegar
1/4 cup water
1 Tbl. fresh ginger, peeled and grated
5 garlic cloves, thinly sliced
1 tsp. salt
6 cups green tomatoes, cored and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 bunch scallions, chopped including green part
Into a large Dutch oven over medium high add mustard seeds and pepper flakes cooking and stirring for about 1 minute until seeds begin to pop. Don't you just love that smell? Add sugar, vinegar, water, ginger, garlic and salt and simmer stirring for 3 minutes. Add tomatoes and peppers stirring occasionally for about 7 minutes, stir in scallions. Transfer to a bowl or Tupperware container and allow to cool for 1 hour. Cover and chill for 2 hours up to 1 week. Note: if you want to can this ladle hot relish into sterilized including lids half-pint canning jars, leaving 1/2-inch head space. Wipe jars and rims with hot clean towels. Process jars in a boiling water canner for 10 minutes and start timing when water returns to a boil. Remove jars and cool on wire rack. When canning always be very sanitary and follow directions explicitly.
Creamy Delicious Onion Dip - you know you want it, you know you love it now get out those ruffles potato chips and dig in!
3 large sweet white onions, diced (Vidalia, Walla Walla or other similar sweet onions)
salt and freshly ground black pepper
1 or 2 garlic cloves, minced
3 tsp. Worcestershire sauce
1 1/2 cups sour cream
1/2 cup mayonnaise
Tabasco, to taste
1 tsp. fresh lemon juice
Ruffles potato chips or crudites
Into a large saute pan add a drizzle of olive oil and about 2 Tbl. butter. Add onions and cook stirring about 20 minutes. Add garlic and cook for about 2 minutes. Remove from heat. Add Worcestershire sauce and stir. Place the onion mixture into a bowl and let cool completely. Into another bowl add sour cream, mayo, Tabasco, salt and pepper. Stir in cooled onions cover with plastic wrap and refrigerate about 30 minutes. Remove from refrigerator stir in lemon juice, taste and adjust flavorings and serve.
Smoked Salmon Crostini - delicious
48 slices (1/2-inch) cut baguette slices cut on diagonal
1 Tbl. olive oil
4 scallions, thinly sliced including green part
2 tsp. fresh dill, chopped
1 tsp. lemon zest
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 lb. smoked salmon, cut into medium chunks
2 cups garlic and herb spreadable cream cheese (or make your own which I usually do)
Fresh dill sprigs, garnish
Lightly brush baguette slices with olive oil and place onto cooling rack on a baking sheet. Heat oven to 350 and lay slices on rack and place in oven to toast. Remove from oven and let cool slightly. Into a bowl add scallions, olive oil, dill, zest, juice, pepper and salmon, gently mixing to combine. Cover and refrigerate about 1 hour. Smear on some of the garlic herb cream cheese onto each slice of bread, then spoon some of the salmon mixture on top and garnish with dill sprig.
Seafood and Artichoke Dip
1 lb. artichoke hearts, cleaned, steamed, and chopped into small pieces
1 cup mayonnaise
4 oz. cream cheese, soft
1 cup fresh Parmesan cheese, grated
1/2 lb. lump crab meat
1/2 lb. large shrimp, cooked and chopped
1/4 tsp. cayenne
Topping
1/4 cup Panko breadcrumbs
2 Tbl. fresh parsley, chopped
Butter, melted
Tabasco
Preheat oven to 350 degrees. Into a bowl combine the cream cheese and mayonnaise mixing well to combine, add artichokes, cheese, crab, shrimp and cayenne. Mix gently to combine and pour into a baking dish. Topping; into a bowl combine crumbs, parsley, Tabasco and drizzle in a little melted butter just combine. Scatter topping over dip and bake about 30 minutes. Remove from oven and serve with baguette slices and vegetables.
Poached Shrimp with Sauce(s) - there is nothing more delicious to eat at a party than chilled poached shrimp with a sauce(s) - love them
Poaching liquid or Court Bouillon (do not delete this step this is where all the flavor comes from)
2 cups dry white wine
1 medium onion, sliced
1 small leek, sliced (white and pale green parts only)
2 stalks celery, sliced
1 large lemon, cut in half
1 Tbl. whole black peppercorns
1 Tbl. whole coriander
6 parsley stems
1/2 tsp. salt
1 fresh thyme sprig
2 1/2 lbs. peeled, deveined (leave tails on) large raw shrimp
Chili Sauce
1 cup chili sauce
2 cups ketchup
2 Tbl. horseradish
1 tsp. Worcestershire sauce
1/2 lemon juiced
1 tsp. Tabasco
1 garlic clove, finely minced
3 Tbl. fresh cilantro, chopped
Creamy sauce
1 cup olive oil mayonnaise
2 tsp. Dijon
2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. steak sauce
Chili sauce; into a bowl combine ingredients and mix. Cover and refrigerate until service. Creamy sauce; into a bowl combine ingredients and mix to combine, cover and refrigerate until service. Court Bouillon; into a large Dutch oven add wine, 3 cups cold water, onion, leek, celery, juice of lemon and lemon, peppercorns, coriander, parsley, salt and thyme. Bring to a boil over high and reduce to simmer for 30 minutes. Remove solids with a strainer and discard solids. Bring liquid back to boil and remove from heat, add shrimp and leave shrimp in liquid until they turn pink about 7 minutes, possibly more. Remove a shrimp from liquid and cut into making sure they are cooked through or opaque. Add 5 cups of ice to pot with liquid to cool shrimp and leave until ice melts. Lift out shrimp from liquid and drain, but don't rinse the shrimp. Place into a large bowl and chill. When ready to serve take the bowl the shrimp are in and place the bowl into a larger bowl or baking dish that is full of fresh ice. Serve sauces on the side with lemon wedges. Garnish the shrimp bowl with a large sprigs of fresh parsley.
Shrimp and Pineapple Appetizers
48 large fresh shrimp, cleaned and peeled
48 chunks (1-inch cubes) fresh pineapple (peeled)
Marinade
1/4 cup Italian dressing (make your own or use a good store bottle)
1/4 cup fresh cilantro, chopped
4 tsp. brown sugar
2 garlic cloves, finely minced
1 tsp. chili powder
1/2 tsp. red pepper flakes
Appetizer wooden skewers (soaked in cold water 30 minutes)
Into a bowl add Italian dressing and whisk in brown sugar, garlic, chili powder and red pepper flakes, then add cilantro. Add shrimp and pineapple tossing to combine and marinating about 15 minutes. Remove and onto wooden skewers add a piece of shrimp, pineapple, shrimp and pineapple. Place onto grill and cook until shrimp turn pink and shrimp and pineapple have nice grill marks, turning once. Place onto serving platter and dig in.
Nothing says summer like delicious fresh tasting salads, so I hope you enjoy the few I have listed, they are perfect for that backyard barbecue, beach picnic or taking to the park to watch the parade.
Corn Bread Salad - love it
Corn Bread
1/2 cup plus 2 Tbl. cornmeal
1/4 cup plus 2 Tbl. all purpose flour
2 Tbl. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
3 Tbl. whole milk
1/2 cup buttermilk
1 egg, lightly beaten
Tabasco, to taste (I like a lot)
4 Tbl. butter, melted
Salad
1 cup mayonnaise
1 cup sour cream
1 (1 oz.) envelope dry ranch salad dressing mix
2 cups sharp cheddar cheese, shredded
2 (15 1/2 oz.) cans pinto beans, rinsed and drained
2 (15 1/2 oz.) cans whole kernel corn, drained
12 slices thick cut smoked bacon
3 large ruby red tomatoes, rough chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 bunch scallions, thinly sliced on diagonal including green part
1 cup black olives, sliced in half
Cornbread; preheat oven to 425 degrees and place a 5-inch cast iron skillet inside to heat. Into a bowl whisk cornmeal, flour, sugar, salt, baking powder and baking soda. Whisk in the milk, buttermilk and egg. Whisking almost all of the butter reserving about 1/2 Tbl. for later. With hot pads remove the very hot skillet from the oven and reduce heat to 375 degrees. Add the reserved butter to skillet and pour batter into skillet - hear that wonderful sizzle? Yes, that's what you want to hear. Bake for about 20 minutes, remove from oven and allow to cool about 20 minutes, before cutting into small cubes. Dressing; into a bowl whisk the mayonnaise, sour cream, Tabasco and dry salad dressing mix. Into a 4 qt. clear glass bowl add some of the cornbread, then 1 cup of cheese, some of the dressing, beans, more cornbread, corn, remaining cheese, bacon, tomatoes, peppers, scallions, remaining cornbread, olives and remaining dressing. Cover tightly with plastic wrap and chill for about 6 hours or overnight.
Tossed Salad with Sriracha Dressing
Dressing
3/4 cup buttermilk (not light)
3 Tbl. sour cream
2 Tbl. mayonnaise
1 tsp. EACH fresh dill, parsley, and chives
1 garlic clove, finely, finely minced
1/2 tsp. Dijon
Tabasco
3 tsp. Sriracha sauce
1 tsp. fresh lime zest
Salad
1 large head romaine hearts, chopped
2 large ruby red tomatoes, chopped
1 cup black olives
8 red radishes, sliced
1/2 red onion, thinly sliced
3 celery stalks, thinly sliced
Croutons, homemade
Dressing; combine all ingredients into a jar with lid and shake like crazy. Taste and season with salt and freshly ground black pepper, Seal and shake again. Note; if you just want ranch dressing omit the Sriracha. Salad; into a large bowl add lettuce and toss with a little dressing. Pile onto a serving platter and add remaining ingredients and pour over more dressing, top with crusting. I love my salads on serving platter I just love the way they look.
Chicken Avocado Salad - perfect as a salad, or made into wraps
2 1/2 cups roasted chicken breasts, chopped (you can use deli-roasted chicken from the grocer)
4 celery stalks, sliced including leafy green part
1/4 cup fresh parsley, chopped
1/4 cup fresh Parmesan cheese, shredded
2 avocados, peeled, pitted and chopped
4 scallions, thinly sliced on diagonal including green part
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbl. fresh lemon juice
1 Tbl. lemon zest
salt and freshly ground black pepper
2 garlic cloves, finely minced
Into a bowl combine chicken, celery, scallions, parsley, lemon juice, salt, pepper, sour cream and mayonnaise. Stir in Parmesan, garlic and zest. Toss gently to combine, and gently stir in avocados.
Fiesta Salad - you can use the salad dressing recipe from above
1 head romaine hearts, chopped
1 (15 oz.) can black beans, rinsed and drained
2 ears fresh corn, rinsed, cleaned and kernels cut off cobs
1 jicama, peeled and cut into julienne
2 large ruby red tomatoes, chopped
2 avocados, peeled, seeded and sliced
4 scallions, sliced including green part
1 jalapeno, seeded and thinly sliced
1 cup Monterey Pepper Jack cheese, shredded
1/2 cup fresh pico de gallo
Fresh corn tortilla, sliced
cooking oil
Tortillas; into a large deep sided saute pan add a good amount of oil and heat. Add tortilla strips and fry to golden brown, remove to paper towels to drain, continue frying. Lightly season with salt. Salad; onto a large festive serving platter arrange chopped romaine, add row of beans, corn, jicama, tomatoes, scallions, avocados, and pico de gallo. Scatter over jalapenos, cheese and tortilla strips, Serve with dressing.
Orange Ramen Slaw
2 1/2 cups roasted chicken breasts, chopped
1 large package prepared coleslaw mix
4 cups fresh baby spinach
2 (3 oz.) packages ramen noodles, crushed (discard seasoning packet)
1/2 cup slivered almonds, lightly toasted
3 Tbl. dark sesame seeds
1 bunch scallions, thinly sliced on diagonal including green part
2 tangelos or oranges, peeled, white part removed and sliced
Dressing
1/2 cup orange marmalade (good quality)
1 tsp. lime zest
2 Tbl. soy sauce
1 Tbl. toasted sesame oil
1 Tbl. water
Dressing; into a large bowl whisk the marmalade, soy, sesame oil and water. Add slaw mix, scallions, spinach, chicken, tangelos, noodles and toss to combine. Pile onto a serving platter and garnish with sesame seeds and almonds.
Peach Salad
5 ripe peaches, peeled, pitted and sliced
2 heads Boston lettuce, torn into pieces
1/2 cup pecans, lightly toasted
1/4 cup dried cherries
2/3 cup feta cheese, crumbled
salt and freshly ground black pepper
4 scallions, sliced including green part
Dressing
1/4 cup white balsamic vinegar
1/2 cup canola oil
2 Tbl. orange juice
1 Tbl honey
1 Tbl. Dijon
salt and freshly ground black pepper
Dressing; place ingredients into jar with lid and shake well to combine, taste and adjust with salt and pepper. Salad; Place lettuce onto serving platter and add remaining ingredients, Pour over some dressing. Note: if desired, you can slice peaches in half, remove seed and brush with a touch of dressing, then place onto grill for a few minutes, then remove, peel and slice.
Delicious Italian Rice Salad
3 cups cooked basmati rice, cooled
1 large red bell pepper, seeded and chopped
2 cans artichoke hearts, drained and quartered
1 can cannellini beans, drained and rinsed in cold water
1/2 cup black olives, sliced
1 Tbl. fresh lemon zest
1/2 red onion, slivered
1/2 cup golden raisins (love this bit of sweet flavor)
2 Tbl. capers, drained
Fresh basil leaves, chiffonade
2 cups fresh baby spinach, rinsed and spun dry
Vinaigrette
1/2 cup canola oil
1/3 cup fresh parsley, chopped
1/4 cup white wine vinegar
3 Tbl. fresh dill, chopped
salt and freshly ground black pepper
1 tsp. fresh oregano, chopped
2 garlic cloves, finely minced
Vinaigrette; place ingredients into a jar with lid and shake well, taste and adjust flavorings. Salad; into a large bowl, add ingredients and toss with some of the dressing. Cover and refrigerate for a couple of hours. Remove and add more dressing if needed, tossing to combine.
Green Beans, Corn and Potato Salad
4 lbs. small Yukon Gold potatoes
1 lb. haricots verts
1 large red bell pepper, seeded and chopped
1 cup pear tomatoes, sliced in half
6 ears fresh corn on the cob - cleaned
1/4 cup fresh parsley, chopped
Dressing
1/4 cup cider vinegar
3 Tbl. grainy mustard
1 Tbl. honey
1/2 cup canola oil
salt and freshly ground black pepper
Into a pot of boiling salted water add potatoes and cook about 20 minutes or until tender. Drain. When potatoes are cool to handle slice in half and place into a large bowl and toss with 2 Tbl. vinegar. Vinaigrette; into a jar with lid add remaining vinegar, mustard, honey, salt, pepper and oil and shake well to combine. Taste and adjust flavorings. Trim the beans and cook beans in boiling salted water for about 2 minutes, drain and refresh in an ice bath. With a sharp knife cut kernels from cobs. Return water to boil again and add corn for just about 30 seconds, the drain and rinse in cold water. Drain and pat dry with paper towels. Add corn to salad along with red pepper, parsley and tomatoes. Pour some of the dressing over salad and toss to combine, taste and season with salt and pepper. Pour onto serving platter. Note; if desired you can add some crumbled feta cheese.
Creamy Potato Casserole
10 large Yukon Gold potatoes, peeled
1 (8 oz.) package cream cheese, soft
1 (8 oz.) container sour cream
1 cup sharp Cheddar cheese, shredded
1/2 cup butter, melted
6 scallions, sliced including green part
2 garlic cloves, finely minced
salt and freshly ground black pepper
1 tsp. paprika
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water add potatoes and cook to tender. Drain potatoes and place back into pot and mash. Into a bowl of electric mixer beat cream cheese to smooth, add to potatoes with remaining ingredients except paprika. Spoon potato mixture into a lightly buttered baking pan and sprinkle on cheese and paprika. Cover and refrigerate overnight. Remove from refrigerator and preheat oven to 350 degrees. Remove foil and bake for about 45 minutes. Remove from oven and sprinkle on parsley.
Perfect Summer Spicy Fried Chicken
2 (2 1/2 lb.) fryer chickens, cut into pieces
Marinade
6 cups buttermilk
3 Tbl. Tabasco (or more)
1 1/2 tsp. cayenne
Seasoning
5 cups all purpose flour
4 tsp. garlic powder
2 tsp. onion powder
3 tsp. paprika
salt and freshly ground black pepper
1 tsp. cayenne
1 tsp. poultry seasoning
Peanut oil for frying
Rinse the chicken in cold water and pat dry with paper towels. Place chicken pieces into a large pan. Marinade; into a glass bowl add buttermilk, Tabasco and cayenne, whisking to combine and pour over chicken, tossing to combine. Cover and refrigerate 3 hours. Heat a deep fryer to 350 degrees. Seasoning; into a large paper bag or ziplock bag add flour, cayenne, garlic powder, onion powder, paprika, salt, pepper and poultry seasoning. Shake off excess buttermilk mixture and place a few pieces of chicken at a time into flour mixture, shaking off excess. Place a few pieces in hot oil at a time and fry to golden and crisp around 10 to 12 minutes for white meat and about 15 minutes for dark meat. Remove to paper towel lined baking sheet and season again with salt and pepper while still hot. Serve hot or chilled with baked beans, potato salad or coleslaw, chilled watermelon and lemonade.
Grilled Marinated Steaks
4 thick cut sirloin steaks
Marinade
1 large white onion, thinly sliced
1 large jalapeno pepper, seeded and sliced
1 fresh lemon, thinly sliced
3 to 4 garlic cloves, peeled and smashed
3 Tbl. prepared horseradish
1 cup Vodka
salt and freshly ground black pepper
Marinade; into a large baking pan, whisk the horseradish, salt, pepper and vodka, add lemon, jalapeno, onions and garlic. Place the steaks in marinade and turn to coat. Cover and refrigerate for about 4 hours, turning occasionally in marinade. Heat grill and brush grates with oil. Remove steaks from refrigerator about 15 minutes before grilling. Remove steaks from marinade (discard marinade) and place onto hot grill for a good sizzle, turn grill to medium and cook meat to desired doneness on each side and getting good grill marks. Remove steaks to cutting board and tent with foil to rest for about 10 minutes before carving. Carve meat and place onto serving platter, garnish with parsley.
Grilled Salmon Burgers
Topping
1/4 cup fresh cilantro, chopped
1 cup mayonnaise
1/2 fresh mango, peeled and finely chopped
1/2 cup fresh pineapple, finely chopped
1 tsp. fresh lime zest
1 tsp. fresh lime juice
Salmon
2 lbs. salmon fillet, skinned and cut into small pieces
5 scallions, chopped including green part
1/2 cup fresh cilantro
3 tsp. fresh lime juice
2 Tbl. chipotle in adobo sauce, finely chopped
Accompaniments;
Buns, good quality
Butter, soft
Boston lettuce leaves
Red onion, thinly slivered
Topping; into a bowl add cilantro, mayonnaise, mango, pineapple, juice and zest, mixing well to combine. Cover and refrigerate. Into a food processor add cilantro, scallions, adobo, and lime juice and process until finely chopped. Add fish, salt and pepper and pulse to blend. Form fish into patties, cover and chill for 30 minutes. Heat grill and rub grates with oil. Add patties and cook for about 5 minutes on each side. Butter buns and place onto grill to get toasty. To assemble; add lettuce to bottom buns, add salmon patty, then top with mayonnaise mixture, and slivers of red onion top with bun.
Grilled Baby Back Ribs
3 racks of baby back ribs
1 cup orange juice (place into a spritzing bottle)
Marinade
1 cup orange juice
1/3 cup fresh lemon juice
1/2 cup cold water
salt and freshly ground black pepper
2 Tbl. red pepper flakes
2 fresh limes, juiced
Rub
4 Tbl. Kosher salt
2 Tbl. garlic powder
1 Tbl. onion powder
2 Tbl. paprika
1 Tbl. dried thyme
1 Tbl. dried oregano
1 Tbl. cayenne
Glaze
1 1/2 cups Bourbon
1 cup brown sugar
salt and freshly ground black pepper
1 tsp. red pepper flakes
3 tsp. Tabasco
4 Tbl. butter
Remove the membrane from the baby back ribs and place meat into a large roasting pan. Marinade; into a bowl whisk the orange juice, lemon juice, water, salt, pepper flakes and lime juice, pour over ribs and place in refrigerator covered for 4 hours. Rub; into a bowl combine rub ingredients and mix well. Glaze; into a saucepan add ingredients and bring to a simmer. Remove meat from marinade and pat dry with paper towels, then rub ribs with rub on both sides of meat. Place ribs on grill over indirect flame cover and cook about 3 hours at 275 degrees. After an hour spray with orange juice to moisten. Baste the meat with sauce a few times near end of cooking. Remove ribs and let rest 15 minutes before serving. Serve with extra glaze. Serve with baked beans, corn on the cob, salad and hot crunchy garlic bread.
Grilled Glazed Chicken
6 lbs. chicken pieces, rinsed in cold water and patted dry with paper towels
Glaze
1/4 cup cider vinegar
1/2 cup grainy mustard
1/2 cup brown sugar
1 cup molasses
salt and freshly ground black pepper
Preheat grill. Glaze; into a saucepan add vinegar and mustard mixing to combine. Add brown sugar, molasses and mix well, season with salt and pepper. Place the pan on grill to simmer. Place the chicken over indirect heat on grill and season with salt and pepper. Cover and grill for about 1 hour turning occasionally. After about 20 minutes of cooking brush the chicken with glaze and thereafter every 15 minutes. Chicken will be done when poked and juices run clear. Obviously the chicken breasts will take longer, so cook accordingly and keep moving cooked chicken to cooler side of grill so it doesn't overcook.
Easy Bacon Grilled Cheeseburgers
4 lbs. ground beef or ground turkey
1 large onion, finely chopped
4 Tbl. Worcestershire sauce
3 cups sharp Cheddar cheese, shredded
1 lb. smoked bacon, cooked
salt and freshly ground black pepper
Barbecue sauce (optional)
Buns, good quality
butter, soft
Lettuce
Sliced tomatoes
Sliced sweet onion
Ketchup, mustard, mayonnaise, pickle slices
Into a large bowl, add meat, Worcestershire sauce, onions, salt and pepper. Form into large patties and place onto hot grill brushed with oil, cooking to desired doneness. Add cooked bacon slices and cheese to each burger and cover grill to melt cheese. Butter buns and place on grill to warm. Place burgers on buns and place on serving platter served with accompaniments. Note; you can brush with barbecue sauce just before adding bacon and cheese.
Summer Seafood Pot
4 lbs. little neck clams
3 lbs. large shrimp, cleaned
1/4 lb. butter, divided
1 Tbl. oil
3 scallions, sliced including green part
5 garlic cloves, peeled and crushed
2 cups dry white wine (good drinking quality)
3 fresh lemons
1 tsp. red pepper flakes
Freshly ground black pepper
1/2 cup fresh parsley chopped
Fresh lemon wedges, garnish
Into a large Dutch oven over flame add oil and some butter, add scallions and garlic and saute a minute. Pour in wine and lemon juice. Add remaining butter and red pepper flakes and pepper. Stir and simmer a few minutes. Stir in clams and lay shrimp on top. Cover and cook until shells are opened and shrimp are pink. If some of the shell don't open, discard those. Remove from heat and stir in parsley. Serve with loaves of hot crunchy garlic bread, steamed red potatoes and steamed corn on the cob. Note; you can steam the potatoes and cook the corn on the grill too.
Baked Stuffed Lobsters - oh makes me so happy to dine on these.....mmmmm
4 (4 lb.) fresh lobsters
Stuffing
12 large sea scallops, quartered
1/2 lb. shrimp, shelled and deveined, cut into pieces
1/2 lb. fresh crab meat
3 garlic cloves, finely minced
1 large sweet onion, finely diced
4 scallions, thinly sliced including green part
4 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 cup fresh parsley, chopped
2 sticks butter, melted
40 Ritz crackers, large crumble
Heat grill and place hot coals on 2 sides of grill leaving center with no coals. Stuffing; place a cast iron skillet in middle of grill and add butter to melt. Add onions, scallions and garlic and cook to soften. Add scallops and shrimp and heat up. Add crab, parsley and lemon juice to pan. Add crumbled Ritz crackers and stir to combine. Remove from grill. Lobster; split the lobster down center and clean. Place lobster halves onto a baking sheet cavity facing up. Fill the body cavity with stuffing, firmly packing. Add 2 Tbl. of butter to each half of stuffing. Place the baking sheet in center of grill and cover with grill lid. Cook about 30 minutes. Place the cooked lobster onto serving platter and garnish with lemon wedges and parsley sprigs.
Barbecued Pork and Beans
6 (15 oz.) cans white beans
1 package thick cut apple smoked bacon, sliced into pieces
1 large white onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, finely minced
3 1/2 cups ketchup
1/2 cup barbecue sauce (thick and rich)
1/2 cup brown sugar
1/4 cup molasses
2 Tbl. Coleman's dry mustard
2 tsp. garlic powder
1/4 cup cider vinegar
salt and freshly ground black pepper
Preheat grill which you have already done with all that delicious meat you are cooking! Place a large Dutch oven over direct flame and add 1 Tbl. oil, then add bacon and cook a few minutes. Add onion and bell pepper saute to soften, add garlic cooking for 1 minute, add beans, ketchup, barbecue sauce, brown sugar, molasses, mustard, garlic powder vinegar, salt and pepper, stirring well to combine. Move pot to indirect heat, cover and simmer about 3 hours.
Now for desserts and every good 4th soiree needs delicious sweets
4th Ice Cream Sodas
3 cups fresh fruit; raspberries, blackberries, blueberries, chopped peaches, mango's, strawberries, nectarines, just to name a few or combine them
Sugar, to taste
5 Tbl. fresh lemon juice
Vanilla ice cream (good quality)
Club soda, chilled
Syrup; into a blender combine fruit, sugar, lemon juice and blend to smooth. Strain through a fine mesh sieve and chill for about 4 hours. For each soda; add 1/4 cup of chilled syrup and scoop of ice cream to a tall glass. Blend with a spoon and fill glass 3/4 full of club soda, add two more scoops of ice cream.
Easy Dreamy Banana Pie - also know as Banoffee (I started making this luscious concoction when I lived in Baton Rouge and I guarantee it will send you to the moon and back! I would make more than one of these pies they go very fast.
2 (14 oz) can sweetened condensed milk
3 large bananas, sliced (not too ripe, but yellow and firm)
1 (9-inch) graham crust - please make your own it makes all the difference
Whipping cream
2 cups heavy whipping cream, chilled
1/4 cup powdered sugar
1 tsp. pure vanilla extract
3 oz. dark chocolate, shaved (garnish)
Crust
1 1/2 cups graham cracker crumbs
1 stick butter, melted
Preheat oven to 325 degrees. Crust; into a bowl combine crumbs and drizzle in butter, mixing to combine. Press crumbs into a 9-inch pie plate and bake for about 10 minutes. Remove crust from oven and place onto cooling rack to cool. Caramel sauce; decrease oven heat to 300 degrees. Open the cans of sweetened condensed milk and pour into a baking dish. Cover with foil. Place baking dish into a roasting pan and fill roasting pan halfway with water, but don't get any water into the baking dish. Place into oven and bake for 45 minutes (possibly longer) or until rich caramel color is achieved. Carefully remove pan from oven and cool slightly. Pie; spread half of the caramel sauce inside the crust and slice the bananas on top. Pour remaining caramel over bananas spreading evenly. Whipping cream; into a bowl of electric mixer add cream and beat to almost stiff peaks, add powdered sugar and vanilla and beat again, don't over beat. Pile whipped cream onto pie and garnish with shaved chocolate. If you have any leftovers refrigerate.
Charlotte Russe - love this dessert
12 ladyfingers, split
2 envelopes unflavored gelatin
1/2 cup cold water
4 egg yolks
3/4 cup sugar
pinch of salt
2 cups whole milk
1/4 cup dry sherry
2 cups heavy whipping cream, whipped
1 1/2 cups ruby red fresh strawberries, halved
Line the bottom and sides of a 7-inch springform pan with split ladyfingers and set aside. Soften gelatin in cold water. Combine into the top of a double boiler the yolks, sugar, salt and 1/4 cup milk. Heat remaining milk and gradually add to egg yolk mixture, stirring and cooking, but do not boil until custard coats the back of a metal spoon. Remove from heat and stir in softened gelatin. Add sherry and cool bowl over ice water bath until mixture thickens. Fold in whipped cream and pour into springform. Chill until firm. Unmold and garnish with strawberries.
Apple Squares - nothing more Americana than apple
1 cup all purpose flour
1/4 tsp. salt
1/2 stick butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. pure vanilla extract
1 tsp. baking powder
1/4 tsp. apple pie spice
1 cup Granny Smith apples, peeled and chopped
1/2 cup pecans, chopped
3 Tbl. sugar mixed with 1/2 tsp. apple pie spice
Preheat oven to 350 degrees. Into a saucepan add butter and melt, remove from heat and add sugars, egg and vanilla and mix well to combine and smooth. Add dry ingredients, stirring to combine and add apples and nuts. Spread into a buttered 8x8 pan and sprinkle on sugar mixture. Bake for about 30 minutes. Remove to cooling rack to cool, then cut into squares serving with ice cream.
Easy Red, White and Blue Dessert
2 (8 oz.) packages cream cheese, soft
1/2 cup powdered sugar
1 tsp. pure vanilla extract
1/2 tsp. almond extract
2 cups heavy whipping cream, whipped
4 cups ruby red strawberries, halved and divided
4 cups blueberries, divided
1 loaf pan pound cake, cut into 1-inch pieces
Into a large bowl of electric mixer beat cream cheese, sugar and extracts to fluffy. Fold in whipped cream and place 1/3 of the mixture into a 4-quart glass bowl. Add half of the pound cake, layer half of the strawberries and blueberries over mixture. Top with another 1/3 of the cream mixture and other half of the pound cake and remaining berries. Spread remaining cream mixture on top and top with remaining berries.
Berry Tart
Crust
1 1/2 cups all purpose flour
1/4 cup brown sugar
2/3 cup butter, soft
1 egg
Filling
1/2 cup fresh lemon curd
1 (8 oz.) package cream cheese
Lemon Curd
3 egg yolks
zest of 1/2 lemon
1/4 cup fresh lemon juice
6 Tbl .sugar
4 Tbl. butter, cold and cut into pieces
3 cups mixed fruit; blackberries, raspberries, blueberries
Preheat oven to 400 degrees. Crust; into a bowl add crust ingredients to combine and place into a 10-inch ungreased tart pan. Place in freezer for 10 minutes, then remove to place on baking sheet. Bake about 10 minutes. Curd; combine yolks, zest, juice and sugar into a saucepan and whisk to combine. Over medium heat stir constantly with a wooden spoon and cook to thicken about 7 minutes. Remove from heat and add butter pieces one at a time stirring to combine until smooth. Pour into a bowl and place plastic wrap over top covering curd and place in refrigerator to cool. Filling; into a bowl beat cream cheese until smooth, beat in 1/2 cup lemon curd and beat to smooth. Spread over cooled crust and refrigerate 1 hour loosely covered. Remove and artfully arrange berries over top. Refrigerate again until service. Serve with freshly whipped cream.
Rich Texas Sheet Cake - one of my moms favorite cakes to make
1 cup water
2 sticks butter
4 Tbl. cocoa, good rich quality
2 cups all purpose flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking powder
2 eggs
1/2 pint sour cream
1 tsp. pure vanilla extract
Frosting
1 cup sugar
1/2 cups unsweetened cocoa, sifted
1/2 cup milk
4 Tbl. butter
2 Tbl. light corn syrup
4 cups powdered sugar, sifted
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a large saucepan bring the water to a boil add butter and cocoa, mixing to combine. Remove from heat and add flour, sugar, salt and baking soda, mixing well with wooden spoon. Add eggs, vanilla and sour cream. Butter a 13x9 baking pan and pour in batter or you can use a baking sheet with high sides for a thinner cake. Bake for about 20 to 25 minutes, remove to cooling rack to cool. Frosting; into a large saucepan, whisk the sugar and cocoa. Whisk in the milk, butter and corn syrup. Place over medium high heat and bring to a boil, whisking constantly. When butter has melted and the frosting is smooth, remove from heat and whisk in powdered sugar and vanilla. Pour frosting over cooled cake. Note: this cake is so good, but very sweet. Note: if you like pecans or walnuts you can add 1/2 cup chopped to the cake batter. This cake is just as good as a sweet Mississippi Mud cake.
Easy Peach Cream Pie
1 (9-inch) unbaked pastry shell (please make you own it tastes better)
1 cup sour cream
3/4 cup sugar
pinch of salt
2 tsp. all purpose flour
1/2 tsp. almond extract
1 egg, beaten
2 cups fresh summer peaches, peeled and chopped
Topping
3 Tbl. all purpose flour
1 Tbl. sugar
3 Tbl. butter, chilled
3 Tbl. almonds. lightly toasted and chopped
Preheat oven to 400 degrees. Into a bowl of electric mixer combine sour cream, flour, salt, sugar, extract and beaten egg beating for about 3 minutes. Gently fold in peaches. Pour into pastry shell and bake for about 25 minutes. Topping; into a bowl combine topping ingredients to crumbly. Remove pie from oven and sprinkle over topping place back into oven for about 10 more minutes. Remove to cooling rack and cool. Chill and then slice into pieces. Serve with freshly whipped cream.
Bon Appetit
"Then you will know the truth, and the truth will set you free." - John 8:32
"It is for freedom that Christ has set us free. Stand firm, then, and do not let yourselves be burdened again by a yoke of slavery." - Galatians 5:1
"In him [Christ] and through faith in him we may approach God with freedom and confidence." - Ephesians 3:12
"In my anguish I cried to the LORD, and he answered by setting me free." - Psalm 118:5
"I run in the path of your commands, for you have set my heart free." - Psalm 119:32
"I will walk about in freedom, for I have sought out your precepts." - Psalm 119:45
