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4th of July, What are you planning?

b
bakerboyz Jul 2, 2008 11:33 AM

I am thinking of what to cook over the 4th of July weekend. Thinking of BBQ Dry Rubbed Pork Ribs and BBQ Chicken; also thinking about a stricktly seafood menu such as Seafood Sausage with tomato cream sauce, Lobster Risotto, BBQ Grilled Mahi Mahi and Jumbo Shrimps with Yellow Pepper Cilantro Pesto. What are you planning or what are your All Time Favorite July 4th Recipes?

  1. Divamac Jul 3, 2008 08:38 PM

    We will do Mexican: Carne asada from a local Mexican market, grilled, served with fresh corn and flour tortillas, refried beans, salsa, chips, guacamole, pickled carrots, radishes, grilled corn and black bean salad, and fruit for dessert. Yum!

    1. d
      drving_far_this_4th Jul 3, 2008 03:55 PM

      ROAD Trip! 3,000+ Miles! <---- Well...that was the hope. Now, we are going to go to a Monster Truck Show and enjoy time together.

      Darn Gas Prices! YUCK!

      1. a
        ajcraig Jul 3, 2008 01:34 PM

        Since it's just the two of us going to keep it simple...

        Honey-Marinated Beef Satay with Spicy Butter Sauce
        Two-Tone Roasted Potatoes
        Fresh Corn and Black Bean salad
        Some sort of fruit clafouti and ice cream for dessert

        1. a
          Agent Orange Jul 3, 2008 12:54 PM

          There'll just be four of us, but an outdoor celebration calls for Mexican(-inspired) food when I'm cooking, so we'll be grilling up some skirt (Tampiquena) along with corn in the husk (some cotija, chile, and lime thrown on). There will also be a jicama salad and probably a dessert involving mangoes. Of course we'll also have some homemade guacamole and tomatillo salsa to be dipped with freshly-fried tortilla chips. Can't wait.

          1. hannaone Jul 3, 2008 12:07 PM

            I'll be doing the twice cooked chicken from this thread again:

            http://www.chowhound.com/topics/530840

            1. rabaja Jul 3, 2008 10:09 AM

              We are hosting a small BBQ tomorrow and having my parents over for the first time for a real dinner (no pressure!). So far we are putting out:
              Smoked pork ribs
              Tri-tip
              Lobster
              Clams
              Peel n Eat Shrimp (hopefully head on)
              Potato Salad (Mom's bringing this-huge relief)
              Corn on the cob
              Salad of some sort
              Vegie of some sort
              Summer Berry Crostata with Caramel ice cream
              Watermelon

              I still can't decide on the salad and veg, and am headed to a Framers Market now for inspiration. Would love to do a Little Gem with cherry tomatoes and green goddess, but that lettuce is pricey! I will probably just bite the bullet though, we've lived in our place together since Jan and this is our first dinner party including my parents, tsk, tsk.
              For veg I'm hoping to find something fresh and easy. I bought a big bag of fresh peas, but I'll need something to go with them.

              Starters will likely be arrancini with a smoky cumin-tomato sauce and the usual, crudite, cheese, salumi platter. (Arrancini's all made in the freezer, so I'm kind of cheating here, but they need to be eaten and it'll be so easy!)
              Hopefully we'll get some sun tomorrow so we can hang out in our semi-ghetto, newly tore up backyard with a view of the Golden Gate Bridge-why noone's tried to clean it up before is a real wonder!
              Then it's up to the roof for fireworks over both bridges!!!
              Please no fog, please no fog, please no fog!!! Yeah, right...
              oh and lots of wine!
              Happy Fourth everyone!!!!

              1 Reply
              1. re: rabaja
                Niblet Jul 3, 2008 10:55 AM

                Wow, that sounds like quite a feast. I'd suggest mint with the peas, it's delicious and summery. And easy.

              2. kpaumer Jul 3, 2008 08:01 AM

                My family and I have been invited to a LAO BBQ on the 4th, there is always sticky rice, Laab, Papaya Salad, Summer Rolls and fried pork spring rolls, Lao sausage, Khao Bune fish soup and grilled chicken Lao style. Plenty of beer and Remy Martin! I love the Lao celebrations they start around 11:00 am and run late into the following morning. Later in the evening we ladies take part in the traditional dancing. The hostess requested I bring chocolate layer cake, so I am making three homemade cakes, small price to pay for so much great food and company! Is this a great country or what!!

                1. a
                  Analisas mom Jul 3, 2008 07:49 AM

                  We are doing shrimp and scallop ceviche, Smoked baby backs, grilled candy corn on the cob potato salad , vine ripe tomato salad and lemon cheesecake bars.

                  1. PaulaT Jul 3, 2008 07:39 AM

                    My plans of this moment are for a general cook out with Salmon, hamburger and hot dogs. tomato salad, and a pasta salad.

                    1. Morganna Jul 3, 2008 05:38 AM

                      The actual 4th it'll just be the two of us enjoying the day at home, but I plan on smoking some baby back ribs and making some huevos diablos. :) We'll have people over on Sunday for gaming, and that'll be grilled burgers and dogs, and probably cool beans (which is a mexican-style salad I make with kidney beans and avocado and stuff).

                      2 Replies
                      1. re: Morganna
                        c
                        ChrisKC Jul 3, 2008 07:47 AM

                        Pray, do give us the recipe for the cool beans!

                        1. re: ChrisKC
                          Morganna Jul 8, 2008 05:35 AM

                          I can't seem to find it here, but I'll look for it at home. Basically it's canned kidney beans, chopped onion, chopped scallion, chopped chile (you pick which you like best), chopped tomato, chopped avocado, and crumbled tortilla chips mixed with salt and sour cream and some lemon juice and chilled. We serve it in tortillas with shredded cheese. :) It's a very nice vegetarian (though obviously not vegan) salad for hot summer days, and the beans give it bulk so it's nice and filling. :)

                      2. Vetter Jul 2, 2008 10:00 PM

                        I'm using the holiday weekend as an excuse to make buttermilk ice cream (and I'm the only one in the house who eats it) and buttermilk biscuits. Can you tell I just found a wonderful local source for buttermilk?

                        I've also got plans for grilled steak. This is the weekend when I will finally manage to get grilled steaks right. I hope.

                        1. steakman55 Jul 2, 2008 05:56 PM

                          Smoked Scottish salmon on pumpernickel toast points with horseradish, chopped red onion and capers, along with a J&B on the rocks, a Caesar salad with homemade croutons (the leftover pumpernickel bread) , a couple of Lobel's prime dry aged NY strips cooked over real charcoal in my backyard to a perfect medium rare and topped with a dollop of herb butter, stuffed baked potatoes and asparagus with balsamic glaze, accompanied by a bottle of Ridge cabernet. Perhaps some potato rolls and fresh fruit for dessert with a cup of good strong Starbucks home brewed.

                          1 Reply
                          1. re: steakman55
                            l
                            lexpatti Jul 3, 2008 04:36 AM

                            ok, what time and where? :-) That's my kind of menu.

                          2. greedygirl Jul 2, 2008 02:26 PM

                            It's Mr GG's birthday on 4 July, and we will be in France, having lunch at a seaside restaurant which just got a Michelin star. Well you did ask.....

                            1. chef chicklet Jul 2, 2008 02:15 PM

                              We're going to the neighbors for an annual bbq. We here on my court rotate holidays, Halloween and Christmas being mine. This will be a swim fest, with kids, and lots of friends, maybe a big dog or two. I'm positive there will be lots of great food, as always. I however would love to bring something, they always have different really great food and lots of it, but I would love to contribute something. A nice side, or even a dessert (or both) so thanks for the thread, I was just thinkng about this morning!

                              Tell me more about this seafood sausauge! OMG your menu sounds terrific bb!

                              Also just wanted to share with you some of the things they had at their last bbq that I really enjoyed.
                              Cheddar Cheese biscuits - for noshing these were fantastic (think Red Lobster)
                              Warm German Potato Salad ( I couldn't get away from this stuff, it was wonderful)

                              8 Replies
                              1. re: chef chicklet
                                b
                                bakerboyz Jul 3, 2008 06:24 AM

                                The Seafood Sausage is very elegant, made with a puree of scallops and shrimp, heavy cream, spices, sherry, etc, then rolled in aluminum foil and poached, cut in slices then served with a wine, shrimp broth, tomato, cream sauce. If you want I can attach the recipe.

                                1. re: bakerboyz
                                  w
                                  WineAboutIt Jul 3, 2008 06:41 AM

                                  OMG! Yes please do!

                                  1. re: WineAboutIt
                                    b
                                    bakerboyz Jul 3, 2008 07:18 AM

                                    It's kind of long but it isn't as complicated as it looks and it is truly worth the results. Here goes:

                                    Sausage:

                                    1/2 lb scallops
                                    1/2 lb shrimp, reserve shells
                                    1 egg white
                                    1 c heavy cream
                                    salt and white pepper
                                    cayenne pepper
                                    1 tb sherry
                                    1 tb oil
                                    1 tb ketchup
                                    heavy duty foil

                                    Sauce:

                                    1/2 c dry white wine
                                    1 shallot, minced
                                    reserved shrimp shells
                                    1 tomato, peeled, seeded and diced
                                    1 1/2 tsp, tomato paste
                                    sugar to taste, about 3/4 tsp
                                    1/2 c heavy cream
                                    salt
                                    w pepper
                                    nutmeg
                                    3 tb unsalted butter

                                    Sausages:

                                    1. Heat oil in pan and cook 1/4 of shrimp until 3/4 cooked; coarsely chop and set aside.
                                    2. puree remaining shrimp and scallops in processor; blend in egg white; slowly add cream; balance with salt, w pepper, cayenne, sherry and ketchup;
                                    3. fold in coarsely chopped shrimp and chill 1-2 hours;
                                    4.. butter 2-3 pieces of heavy duty foil, spoon mixture onto foil, roll and enclose by twisting ends to seal;
                                    5. In large, heavy pot, bring large volume (enough to cover sausages) of water to a simmer;
                                    6. add sausages, cover and simmer 20 minutes;
                                    7. turn off heat and let sit in water 10 minutes.

                                    Sauce:

                                    1. Combine wine, shallots, shrimp shells and simmer til reduces by 1/2; strain and return to pan;
                                    2. Add tomatoes, tomato paste, and sugar and reduce a little more;
                                    3. add cream and simmer 5 minutes;
                                    4. balance with salt, w pepper and nutmeg;
                                    5. puree in blender and return to sauce pan;
                                    6. reheat and whisk in butter, 1tb at a time;
                                    7. taste and adjust seasoning.

                                    Slice sausages and put a little sauce on top. I usually serve as an appetizer with about 3 slices on a small plate.

                                    1. re: bakerboyz
                                      b
                                      bakerboyz Jul 3, 2008 07:31 AM

                                      I was just thinking, to make it even a little more elegant, you could mix in some cooked lobster and/or put a little cooked lobster on top of sausages when serving. And if you were using lobster in the sausage, you could add the lobster body to the sauce when you add the shrimp shells. What an idea! I think I will try that!!

                                      1. re: bakerboyz
                                        w
                                        WineAboutIt Jul 3, 2008 09:53 AM

                                        All I can say is wow! I simply must try this!

                                        1. re: WineAboutIt
                                          b
                                          bakerboyz Jul 3, 2008 10:08 AM

                                          Let me know how it turns out.

                                          1. re: bakerboyz
                                            w
                                            WineAboutIt Jul 3, 2008 11:27 AM

                                            Will do!

                                  2. re: bakerboyz
                                    chef chicklet Jul 3, 2008 07:00 AM

                                    ooooo yes. I had seen a recipe for seafood sausage once before that looked good, but this seem so much better with the tomato cream sauce. I've done cornish with this sauce, I'll bet its terrrific with the seafood you described. thanks!

                                2. c
                                  cyberroo Jul 2, 2008 02:08 PM

                                  I'm planning the 3rd of July, rather than the 4th, since we'll be traveling. Feeding 2 Brits and 4 Americans, so not too traditional, but still pretty american...

                                  Grilled tri-tip and turkey breast. (maybe just one, I haven't shopped yet)
                                  Cornbread panzanella
                                  Creamed corn or grilled corn off the cob, depending on how ambitious I'm feeling
                                  Something with asparagus for the Brits, who are enamoured with the stuff.
                                  Grilled pineapple & peaches with homemade ice cream and caramel sauce. Or cherry pie.
                                  Oh, and maybe some proscuitto-wrapped figs to nibble on, since I have fresh figs and no other ideas what to do with them.

                                  For the 4th proper, I'm just bringing cookies and sweets, hopefully to include homemade marshmallows and graham crackers for s'mores.

                                  3 Replies
                                  1. re: cyberroo
                                    c
                                    cyberroo Jul 2, 2008 11:34 PM

                                    I just finished the graham crackers. If anyone else is a freak like me, the "Campfire S'mores" recipe on epicurious is from French Laundry and yields good, chewy marshmallows and yummy graham crakcers, although they're a PITA to roll out.

                                    1. re: cyberroo
                                      l
                                      lexpatti Jul 3, 2008 04:43 AM

                                      Love the cornbread panzanella (been loving the normal panz), would you use corn bread croutons or cornbread cut into cubes (seems like that would fall apart though)?

                                      1. re: lexpatti
                                        c
                                        cyberroo Jul 3, 2008 08:59 AM

                                        I use a slightly dense cornbread with a little cheese in it that I cut into strips and grill. If you make it in the morning, it's just stale/solid enough in the afternoon to hold together. (I hope - it's been a year since I've made it)

                                    2. l
                                      laliz Jul 2, 2008 12:43 PM

                                      We go to a pot luck also and there is usually fried chicken in several permutations from Juan Pollo to El Pollo Loco to the Colonel to Albertsons to home made.

                                      Personally, I am making bacon, lettuce, tomato pasta salad but there will be a groaning board of potato and macaroni salads, desserts, etc. Maybe some ribs, hot dogs, etc.

                                      2 Replies
                                      1. re: laliz
                                        l
                                        laliz Jul 2, 2008 12:47 PM

                                        I should add, I have been attending this gathering for at least 20 years and have learned to plan to bring something basic. Green salad, pasta salad, baked beans, fruit salad, chip and dip. Not the day or the group for anything but "traditional" 4th of July pot luck food.

                                        1. re: laliz
                                          l
                                          lattelover Jul 3, 2008 11:07 AM

                                          Could you please give us your recipe for BLT pasta salad? I have seen this made with potatoes but not with pasta so I am curious. Thanks!

                                        2. a
                                          alice.nyc Jul 2, 2008 12:37 PM

                                          Deviled eggs (from Ana Sortun's Spice)
                                          Mario Batali's charred sweet corn fregola
                                          Tomato & melon salad with ricotta & fresh herbs
                                          Marinated skirt steak, on the grill OR za'atar chicken
                                          Blueberry pie

                                          1. Will Owen Jul 2, 2008 12:02 PM

                                            We'll be attending our usual potluck grill-out at a friend's apartment, and she's asked me to bring devilled eggs, made the way she's so crazy about. That's basically just egg yolk and the wasabi mayonnaise from Trader Joe's all mashed together, instead of the more elaborate traditional dry mustard, plain mayo and a dash of Tabasco. What's also cool about using the wasabi stuff is that the filling comes out a delicate green, so the traditional sprinkle of paprika on top really pops out.

                                            For the rest, I expect to have a burger, maybe a couple of hot dogs, and probably some takeout fried chicken...

                                            2 Replies
                                            1. re: Will Owen
                                              chef chicklet Jul 2, 2008 02:20 PM

                                              I have a jar, I'd like to try your recipe or is that it what you've listed?
                                              But if you see this....scallion or anything else? And I do love the green color, what about some pickeled ginger or kimchee? I'm making myself hungry.

                                              My traditionals, are always made with lots of yellow mustard and vinegar, salt and lots of cracked pepper, and plain mayo. The house loves them this way so I usually stick to the recipe I've used forever. I would love to try your version, we have a nabe that hates mayo, so we try to make him happy...

                                              1. re: chef chicklet
                                                Will Owen Jul 2, 2008 05:17 PM

                                                Pretty much just what's listed, which is why it feels so much like cheating! Really, the hardest part is peeling the eggs - I always leave mine out on a shelf anyway, and I try to stock up a couple of days before I need them, so by the time they're ready to boil they've shrunk inside their shells a bit. Then when the just-boiled eggs are dropped in ice water they generally peel like little hard-shell tangerines!

                                                As for the devilling part, I just put the yolks in a bowl with a big spoon of the wasabi mayo and start mashing with my old cooking fork. Get the stuff nice and non-lumpy and then add more mayo until you get a moist-but-not-runny paste. Add salt and pepper as wanted. Just for grins, I sprinkle Spanish smoked paprika on top - that always surprises people who're used to flavorless paprika!

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