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Jul 3, 2009 03:38 PM

What's your 4th of July menu look like?

We'll be having:

minted peach juice spritzer

herbed olives

baguette slices and pita chips with hummus and ajvar

grilled marinated vegetables

greek-inspired pasta salad

cucumber and tomato salad


phyllo cigarettes of cinnamon-y chicken and pine nuts

*and for dessert*

grilled nectarines and pineapples with yogurt honey sauce

What're you all serving?

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  1. Well yours sounds so good that I'm almost reluctant to post mine! Mine originally had a TexMex thing going on, but Mr. Hathaway had some 'suggestions' so now it's a total mish mash. Sigh.

    Homemade lemonade

    Guacamole and chips

    Garlic herb bread twists from the recent Bon Appetit or Gourmet

    Black bean, roasted corn and avocado salad

    Roasted vegetable pasta salad

    3 bean salad (edamame, black-eyed peas and green beans with lemon & olive oil)

    Watermelon and feta salad

    BBQ chicken and hotdogs


    Red velvet cupcakes decorated for the Fourth of July

    Possibly homemade ice cream pops if I have time

    And something on flag toothpick - still haven't decided what!

    1. I have a 9 lb pork butt ready to go on the smoker. Here in KC, they're calling for thunderstorms tonight. Could get interesting.

      Also. smoked salmon

      German potato salad

      Corn on the cob

      Homemade cole slaw


      Oh and beer

      1 Reply
      1. re: chileheadmike

        Slap on the umbrella hat and proceed. If it starts to lightening, switch to the pancho. Smoked pig waits for no one!

      2. Mine's a dinner menu - there'll be my husband and me, plus 3 guests:

        Vitello Tonatto Fondue to start. It's a switch on the traditional dish from Michael Chiarello - veal scallopini cut into long strips, marinated, then rolled into pinwheels and stuck on wooden skewers, then quickly cooked in grill pan. Arrange the skewers on a tray with the tonatto sauce in a bowl in the middle for dipping. I realize it's a no-no to experiment when you have guests, but this recipe reads so well, I just know how it's going to taste. In any case, will report back if anyone's interested.

        Two meats: Roast Pork Shoulder and Slow-Roasted Beef (the America's Test Kitchen recipe) - I've just taken the beef out of the oven and will slice it thinly and serve it at room temp tomorrow. Made that decision because I've only got one oven and the pork shoulder will be in it for 7-8 hours. We tasted the beef (just to be sure it's worthy of being served to guests) and it is spectacular.

        Lemony Oven-Baked Fries

        Sauteed Radishes and Sugar Snap Peas with Dill

        Mixed Green & Tomato Salad, vinaigrette

        sourdough bread from Eli's (NYC)

        Lemon Tart (Cook's Illustrated recipe) with creme fraiche & raspberry garnish - I baked the tart shell this afternoon and will make the lemon curd and finish it later tonight.

        1. we're doing a shrimp and sausage boil with corn, beans and potatoes. i LOVE a good low-country boil!!!

          1. Negro Modelo beer, or champagne.

            Chips and salsa and guac

            NY strips, bone-in, on the smoker grill, finished with a choice of chipotle compound butter or chimichurri with homegrown parsley.

            Potato salad

            Green salad with watermelon & feta and an olive oil/lime dressing

            cole slaw (lazy way -- Marzetti's slaw dressing, pre-shredded mix, and a bit of grated onion)

            Grilled green beans

            S'mores made with Lindt's dark chocolate w/ chili