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Sunday, June 9, 2013

THE ULTIMATE JULY 4TH PARTY!!!

HAPPY 4th YA'LL!!!

Photo credit:salmagundi.org
PATRIOTIC MENU:
FLANK STEAK WITH SALSA VERDE
LEMONY OREGANO DRUMSTICKS
RED WHITE AND BLUE POTATO SALAD
TRI COLOR SALAD
CORN MUFFINS WITH BACON AND CHEDDAR
PATRIOTIC TRIFLE
WATERMELON MARGARITAS

FLANK STEAK WITH SALSA VERDE
(Adapted from Food Network Magazine)
Photo Credit:Food Network
2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 TBSP capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 tsp dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky.

Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

LEMONY OREGANO DRUMSTICKS

I adore this dish!  It's easy to marinate in advance; it's a snap to grill, and you don't need a knife or fork to eat them.  AND THEY ARE DELICIOUS!!!

2 TBSP fresh lemon juice
2 TBSP coarsely chopped fresh oregano
2 garlic cloves, pressed
1 TBSP extra-virgin olive oil
1 1/2 tsp coarse kosher salt
1 tsp finely grated lemon peel
8 chicken drumsticks 




Photo Credit: Cate Bogue

Whisk first 6 ingredients in small bowl.



Photo Credit: Cate Bogue
Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag or large container; add chicken and seal. Turn bag to coat chicken.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.

Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve. I always double or triple this recipe - these will go very fast!




RED WHITE AND BLUE POTATO SALAD
(Adapted from Cooking Light)
Photo Credit: Cooking Light



2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue or purple potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 TBSP chopped fresh parsley
1 TBSP chopped fresh dill
1 TBSP chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 TBSP extra virgin olive oil
1 1/4 tsp salt
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 garlic clove, minced
Photo Credit: Cate Bogue
Place fingerling and red potatoes in a saucepan; cover with water.

Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly.

Place potatoes in a large bowl. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly.

Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Photo Credit: Cate Bogue

Combine vinegar and remaining ingredients.

Photo Credit: Cate Bogue
Pour over potato mixture; toss gently to combine.

Photo Credit: Cate Bogue
Serve warm, at room temperature, or chilled.

Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

TRI COLOR SALAD
(Adapted from Martha Stewart)

Photo Credit: Martha Stewart

2 TBSP red-wine vinegar
1 TBSP extra-virgin olive oil
2 TBSP grated Parmesan
1 tsp honey
2 cups corn kernels (from 3 ears corn)
1/2 English cucumber, sliced into 1/4-inch half-moons
1 small head radicchio, cut into 1-inch pieces
Coarse salt and ground pepper
Photo Credit: Cate Bogue

In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.

CORN MUFFINS WITH BACON AND CHEDDAR
(Adapted from Rachel Ray)
Photo credit: gastronomy blog

6 slices bacon, chopped
1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
1 rounded tsp smoked sweet paprika
3 to 4 TBSP finely chopped chives
1/3 pound sharp Cheddar, chopped into 1/4-inch dice
2 TBSP sour cream

Preheat oven to muffin mix package directions.

Saute bacon in a hot pan until crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.

Prepare the muffin mix (but do not bake!) and muffin tin to package directions.

Stir in paprika, chives, chopped cheese, sour cream and crisp bacon bits to the muffin mixture. Fill muffin tins and bake until golden brown. Makes 6-8.

PATRIOTIC TRIFLE
(Adapted from Hungry-Girl)

Photo Credit: Hungry-Girl

One 8-oz. container Cool Whip Free (thawed) I use fat free so NO TRANS FATS!
1 sugar-free vanilla pudding snack with 60 calories or less
Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed)
2 cups chopped strawberries
2 cups blueberries
2 cups raspberries

In a medium-large bowl, thoroughly fold pudding into Cool Whip.
In a large glass bowl (or trifle dish, if you've got one), evenly layer half of each ingredient: cubed angel food cake, Cool Whip mixture, strawberries, blueberries, and raspberries.
Repeat layering with remaining ingredients. Serve, or chill until ready to serve!

WATERMELON MARGARITAS

Photo Credit: Martha Stewart


1/2 cup sugar
1/2 cup water
3 wide strips orange zest
12 ounces watermelon cubes (about 2 cups)
1/4 cup fresh lime juice
3/4 cup white or silver tequila
Lime wedges
Photo Credit: Cate Bogue

In a small saucepan, bring sugar, water, and orange zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl.

In a blender, puree watermelon cubes until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice).

Stir in syrup, lime juice, and tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.

CHEERS TO A SAFE AND HAPPY 4th!!!

Here's what we served for lunch on this Independence Day:




Bloodies!

Italian Sandwiches: Fontina, Arugula, Prosciutto with fig jam







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