Fourth Of July Recipes, Tips & Videos
Fourth Of July Appetizer Recipes
Start with flavorful Haas (sometimes spelled Hass) avocados, recognized by their relatively small size, tapered neck and dark pebbly skin. If you plan to use them the same day, look for perfectly ripe specimens that yield just slightly to thumb pressure, neither rock-hard nor mushy and overripe.
1 whole head garlic
1 1/2 Tbs. extra-virgin olive oil
3 medium, fully ripe avocados
1/8 C. freshly squeezed lime juice
1/3 C. chopped fresh cilantro
1 to 2 Tbs. Roasted Garlic
1 medium shallot, minced
2 small jalapeno chilies, halved, stemmed, seeded, and minced
1 tsp. salt
First, prepare the Roasted Garlic. Preheat the oven to 375 degrees. Place the garlic head on a sheet of heavy-duty aluminum foil and rub the garlic all over with the olive oil. Wrap the garlic securely inside the foil, place the packet in the oven and roast until the garlic feels very tender when you squeeze the packet carefully with an oven mitt or heatproof pad, 50 to 60 minutes. Remove the packet from the oven and let it cool to room temperature. Unwrap the garlic. With a sharp, serrated knife, cut the head in half crosswise. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a tiny tsp. or small knife. You'll have 2 to 4 Tbs., depending on the size of the garlic head. Cover the bowl and refrigerate until ready to use. Make the Guacamole shortly before you plan to serve it. With a sharp knife, cut one avocado lengthwise in half, and twist the halves to separate them. With a Tbs., scoop out the pit and discard it. Scoop the flesh into a mixing bowl. Repeat with remaining avocados. Pour the lime juice over the avocado flesh. Using a fork or a potato masher, lightly mash the avocado until it is still slightly chunky. Stir in the cilantro, garlic, shallot, jalapeno and salt. Serve immediately with corn tortilla chips. Makes about 2 C., serves 4 to 6.
More Fourth Of July Appetizer Recipes:
Fourth Of July Main Dish Recipes
The result of this recipe will be burgers that bring more delight with each bite than you might have dreamed possible - whether Dad does the grilling as usual, or you surprise him and cook the burgers for him as a Father's Day treat.
3/4 C. homemade or store-bought mayonnaise
1/4 C. tomato ketchup
2 Tbs. store-bought tomato-based barbecue sauce
2 Tbs. chopped red onion
1 Tbs. chopped dill or sweet pickles
1/2 Tbs. chopped fresh parsley
1/2 Tbs. chopped fresh chives
3 lb. ground beefsteak
2 shallots, minced
Freshly ground black pepper
6 oz. Roquefort cheese, crumbled
Extra-virgin olive oil
6 slices onion
6 good-quality fresh-baked Kaiser rolls or hamburger buns, split
6 slices sun-ripened tomato
First, make the Russian dressing. In a mixing bowl, stir together all the ingredients. You should have about 1-1/4 C. Cover with plastic wrap and put in the refrigerator, where it will keep for up to one week.
Preheat an outdoor grill, indoor grill, grill pan or broiler. Meanwhile, shape the burgers: In a mixing bowl, use your hands to mix together thoroughly the ground beef, shallots and salt and pepper to taste. Divide the meat into 6 equal portions. With your hands, loosely shape a portion of beef into a ball. Push your thumb down into the center of the ball and insert one-sixth of the crumbled Roquefort cheese. Gently squeeze the hole shut and then press the ball between your palms to form a patty about 1 inch thick. Repeat with the remaining meat and cheese. Lightly brush the burgers on both sides with olive oil and season lightly on both sides with salt and pepper.
Grill or broil the burgers until they are done to your liking, turning them once with a spatula; 4 to 5 minutes should give you about medium doneness. After the burgers have started to cook, lightly brush the onion slices with oil, season with salt and pepper and add them to the grill or broiler, cooking until golden brown, 3 to 4 minutes per side.
About 1 minute before the burgers are done, brush the cut sides of the rolls or buns with oil and grill or broil with the cut sides facing the heat, until lightly toasted.
To serve, spread some Russian dressing on the cut sides of each roll or bun half. With the spatula, transfer the burgers to the bottoms of the rolls or buns and top with onion, tomato and the top halves. Serve immediately, passing additional Russian dressing on the side.
Yield: 6 servings
More Fourth Of July Main Dish Recipes:
Fourth Of July Grilled Vegetable Recipes
Your choice of mixed vegetables are prepared with olive oil, lemon, and fresh herbs.
Grated peel (no white) and juice of one lemon
1/2 C. olive oil
2 Tbs. fresh, chopped thyme, rosemary or oregano
1 clove garlic, pressed
Vegetables: eggplant, green pepper, squash, etc.
Combine lemon juice, olive oil, herbs and garlic. To grill, brush vegetables with basting sauce. Place vegetables on lightly greased grill. Cook, turning often until vegetables are slightly browned and tender.
More Fourth Of July Grilled Vegetable Recipes:
Fourth Of July Salad & Slaw Recipes
The sweet taste of dried cranberries, fresh blueberries and juicy pear combined with the creamy goodness of Gruyere cheese make a delightful addition to summer celebrations anywhere...the colors say USA all the way!
1 bag pre-cleaned spinach(or 1 lb. loose)
1/4 lb. cup celery
1 pear, peeled, trimmed and diced
1/2 C. dried cranberries
1/2 C. fresh blueberries
2 Tbs. evaporated milk
Juice of 1 lemon
salt and pepper to taste
Lightly toss the first five ingredients together. Set aside.
Combine the evaporated milk, lemon juice, salt, pepper and sugar together and pour over salad ingredients. Toss lightly and serve.
More Fourth Of July Salad & Slaw Recipes:
Fourth Of July Potato Salad Recipes
Bring this to your next picnic or BBQ and really impress your friends and relatives!
2 1/2 lb. small boiling potatoes
3 Tbs. cider vinegar, or to taste
5 hard-boiled large eggs
1/8 C. mayonnaise
2 Tbs. Dijon mustard
1/2 C. chopped sweet onion
3 large celery ribs
Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1" and simmer, covered, until just tender, about 15-30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3"-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature.
Yield: 6 servings
More Fourth Of July Potato Salad Recipes:
Fourth Of July Dessert Recipes
This festive cake will have everyone waving their flags and asking for seconds.
18 Tbs. (2 1/4 sticks) unsalted butter at room temperature
3 C. sugar
6 extra-large eggs at room temperature
1 C. sour cream at room temperature
1 1/2 tsp. pure vanilla extract
3 C. flour
1/3 C. cornstarch
1 tsp. kosher salt
1 tsp. baking soda
1 lb. (4 sticks) unsalted butter at room temperature
1 1/2 lb. cream cheese at room temperature
1 lb. confectioners' sugar, sifted
1 1/2 tsp. pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries
Heat the oven to 350 degrees. Butter and flour an 18x13x1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
Tip: You can serve this cake right in the pan, but if you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
More Fourth Of July Dessert Recipes:
Fourth Of July Drink Recipes
The layers stay separate giving it a patriotic look.
1 part peach schnapps
1 part blue Curacao
1 part grenadine
In a shot glass, pour ingredients in layers and do not mix. 1st grenadine, then peach schnapps, ending with the blue Curacao.
More Fourth Of July Drink Recipes
Fourth Of July Hints and Kitchen Utensils
Kitchen Utensils for Fourth of July:
How To Roast GarlicThis is replaced by the Flash content.