Celebrate July 4th this year with a menu that most aptly represents Americans across all regions of the country. Start out by grilling mini hot dogs and making your favorite deviled egg recipe to pass with drinks.
If there’s a crowd, ladle very cold gazpacho into mugs and pass the first course as part of the cocktail hour.
Piquant scallion oil accents the natural rich flavor of wild sockeye salmon. Just remember that it’s easy to overcook fish on the grill, so watch it closely.
New potatoes and freshly shucked garden peas are the perfect combination as a side dish. (My grandfather and dad planted the garden early so we had those “baby potatoes” and peas for the 4th of July.)
Choose any variety of lettuce for the salad with radishes and red onion.
Red strawberries, blueberries, and white crème fraîche or yogurt is a patriotic dessert that’s appropriate for this holiday. Bon appetit!
(Serves 6, with leftovers)2 large fresh tomatoes or 6 to 8 plum tomatoes, seeded and skins removed1 large green bell pepper, seeded and cut into chunks1 large red bell pepper, seeded and cut into chunks1 large Spanish yellow onion, peeled and cut into chunks2 cloves garlic, peeled6 or 7 medium cucumbers, peeled, seeded and chunkedOne 28-ounce can whole tomatoes with tomato purée3/4 cup extra virgin olive oil2 tablespoons balsamic vinegar10 to 12 large fresh basil leaves, choppedSea salt and freshly ground black pepper to tastePinch or two of red pepper flakes, crushed with a mortar and pestleCayenne pepper to tasteFor garnish:1½ cups sour cream15 fresh basil leaves sliveredOptional: Fresh lemon juice to tasteTo prepare:Soup should be made at least one day before serving.
Working in batches in the food processor fitted with the chopping blade, chop the tomatoes, bell peppers, onion, garlic and cucumbers until finely chopped. Transfer to a large mixing bowl.
Place the canned tomatoes in the processor and purée. Add the purée to the chopped vegetables.
With a large whisk, stir until completely blended.
Remove about two cups of the vegetables and place them in the food processor. With the machine running, add the oil and vinegar and process until the mixture is smooth. Stir this purée into the vegetables.
Taste the gazpacho and then add basil, salt, black pepper, red pepper flakes, and cayenne pepper to taste. Cover the soup with plastic wrap directly on top of the vegetables, and then cover the bowl or pot with a lid. Refrigerate at least 24 hours before serving. Can be held up to six days.
To serve:
Taste the soup and enhance the seasonings if necessary.
Stir the basil into the sour cream, add lemon juice if desired. Taste and correct the seasonings. Ladle the soup into mugs, glasses, or soup bowls, top with sour cream, and serve very cold.
(Serves 6)6 six-ounce fillets of sockeye salmon with skin3 tablespoons extra virgin olive oil6 scallions, chopped1 clove garlic, minced1 tablespoon Worcestershire sauceGrated zest of one lemonJuice of one lemonTo prepare
Brush the grid or grilling basket with oil. Preheat the grill until the coals are white hot.
Meanwhile, in a small skillet over medium heat, add the oil and soften the scallions and garlic, about 2 minutes. Whisk in Worcestershire sauce and lemon zest and juice until blended.
With long-nose pliers, remove any pin bones from the salmon.
Place the fish skin side down on the grill, brush with scallion oil mixture, cover the grill and cook until the skin is crisp, about 5 to 6 minutes. Baste with flavored oil while it cooks.
Turn the fish, brush with scallion oil and grill the other side, about 2 to 3 minutes, to finish cooking to desired doneness. Do not overcook. If the salmon is almost done, turn off the grill, cover, and let stand 2 or 3 minutes.
Transfer to a platter and garnish with lemon wedges. Serve hot or at room temperature.
(Serves 6)About 3 to 4 pounds new red or white potatoes (about 1 to 2 inches around), scrubbed3 cups fresh shucked peas (about 3 pounds peas in the pod)Sea salt, to tasteAbout 4 to 5 tablespoons unsalted butterFreshly ground black pepper to tasteAbout 1/4 cup fresh flat leaf parsley leaves, chopped for garnish4 to 5 fresh spearmint sprigs, chopped for garnishTo prepare:
Set a large pan filled with cold water over high heat and bring to a boil.
Add about one tablespoon of salt, and when the water returns to a boil, add the scrubbed potatoes.
Cook until they are tender to the point of a fork, about 20 to 25 minutes. The cooking time will depend on the size of the potatoes.
Drain well, shake off excess water and set aside in colander.
Meanwhile, bring another pot of water to a boil. Add the peas and cook until they float to the top; remove the peas before the water returns to a boil.
Immediately plunge peas into cold water to stop the cooking process and set aside to drain.
In a large skillet over medium high heat, melt the butter. When the foam subsides and the butter becomes aromatic, add the drained potatoes.
Shaking the pan, roll the potatoes in the butter, slightly browning the skins, about 4 minutes.
Add the peas and cook, shaking the pan until they are heated through. Add parsley, mint, and freshly ground black pepper to taste, toss well and serve at once.
(Serves 6)1 bunch radishes with green tops, trimmed of greens and roots, sliced1/2 small red onion, sliced thin1/2 head red leaf lettuce, washed and spun dry1/2 head green leaf lettuce, washed and spun dry1/4 cup loosely packed whole parsley, mint, and basil leaves, or herbs growing in your gardenFor Rubye’s celery seed dressing:1 tablespoon Dijon mustard2 tablespoons cider vinegarPinch of sugar1 small yellow onion, grated1½ teaspoons celery seeds, toastedAbout 1/2 to 2/3 cup olive oilSea salt and freshly ground black pepper to tasteTo prepare:
In a small bowl, whisk together the mustard, vinegar, sugar, grated onion and celery seeds. Gradually whisk in oil until blended.
Season with salt and pepper to taste. Transfer to a jar and refrigerate until about one hour before serving.
For the salad, toss the sliced radishes and onion together in a salad bowl, with just enough celery seed dressing to generously coat the vegetables.
Meanwhile, tear the red and green leaf lettuces into bite-size pieces and place on top of the radishes. Add the herbs and, just before serving, gently toss the greens bringing the dressing and radishes up from the bottom to lightly coat the greens.
Transfer to salad plates and serve at once.
(Serves 6)2 baskets fresh blueberries, washed, picked over, and drained well1½ quarts fresh strawberries, washed, stems removed and slicedOrganic sugar to taste if desiredCrème fraîche:2 cups heavy cream1½ cups sour creamAlternative:4 six-ounce containers of plain sheep’s milk yogurt (old Chatham Sheepherding company)Zest of one lemon1 tablespoon pure vanilla extractFresh mint sprigs for garnishTo prepare:
Make the crème fraîche at least one day ahead.
In a small bowl, whisk together the heavy cream and sour cream until blended. Let stand about one hour at room temperature, then cover with plastic wrap and refrigerate until ready to use. Can be done up to two weeks ahead.
For the parfaits:
Have on hand six to eight parfait glasses or oversize wine glasses.
Taste both the blueberries and strawberries. Add sugar (or sugar substitute) to the berries if necessary, according to taste. Let stand 5 to 10 minutes.
Whisk vanilla and lemon zest into the crème fraîche or yogurt. Taste and sweeten if desired.
To assemble:
Place a layer of blueberries in the bottom of the glass. Add about two or three spoonfuls of crème fraîche over the berries. Add a layer of strawberries on the crème fraîche and continue with berries and crème or yogurt, until there are at least three layers of berries with two layers of cream in between.
Can be done about one hour before dinner, set in refrigerator until serving time.
Garnish with a sprig of mint and serve.
27east on Jun 25, 2008