Delicious 4th of July Recipes for Everyone

banhmidogs

Banh Mi Hot Dogs

Instead of serving boring old hot dogs this year, why not give them an interesting twist? Make Banh Mi dogs. I did this last year for my Fourth of July and not only were they super easy, but they had an incredible taste. Be sure to purchase nitrate-free dogs free from antibiotics and artificial ingredients.
Ingredients
Organic Hot dogs
1/4 Cup Cilantro
2 Carrots (peeled and shredded)
1 small onion (diced)
Hot dog buns
Sriracha sauce
Mayonnaise

Cook hot dogs according to package directions. Chop cilantro. Either shred carrots or cut them into matchstick pieces. Mix equal parts mayo and sriracha depending on how spicy you like your hot dogs. Spread mayo / sriracha sauce on bun. Place cooked hot dogs in bun. Top with carrots, cilantro and onion.

Summer Salad
summer salad

8 ears of white corn
2 quarts cherry tomatoes
3 tablespoons high-quality balsamic vinegar
1 medium red onion
1 bunch asparagus chopped
1 small container blueberries
small container of almonds
Salt
Pepper

Toss asparagus in olive oil and cook in the oven at 350 degrees for 15 – 20 minutes. In the meantime, strip raw corn from ears. If you don’t have a corn stripper just run your chef’s knife down the side of each ear about 8 times. Slice all cherry tomatoes in half. Chop the red onion into a large dice. Roughly chop basil or flat-leaf parsley. Toss all in a bowl, along with the vinegar, salt, and pepper.

Drinks

watermelon margarita recipe

Don’t forget the cocktails. Sure, it’s easy to just put some craft beer out in a cooler, but why not offer one special cocktail in addition? Sangria is a good choice and is easy to whip up ahead of time. With all the cooking I have to do, the last thing I need is something complicated. So, my advice is to go with something simple like a Shandy (mix of beer and lemonade) or a watermelon margarita.

Watermelon Margarita Recipe from MyRecipes.com
2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)

Preparation
1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass.

Restaurant Recipe: Brussels Sprout Salad

This salad will turn anyone into a fan of Brussels sprouts.  Roasting gives the brussels sprouts
a nice nutty flavor. The sweet candied pecans, Dijon dressing and goat cheese, make it perfect for both weeknight dinners and holiday entertaining. The best part is you can make all the components ahead of time, and warm the
sprouts just before serving.

This dish is served as a special at Palazzo Giuseppe in San Luis
Obispo, California.

Palazzo Giuseppe’s Brussels sprout salad


CANDIED PECANS:

1 heaping cup (4 ounces) pecan halves
1 tablespoon powdered sugar
1 tablespoon honey
Salt

Heat the oven to 300 degrees. Bring a large saucepan of water to a boil, and add the pecans. Boil until the nuts are softened, about 5 minutes. Strain the nuts, discarding the water.

In a medium bowl, toss the nuts with the sugar, honey and a pinch of salt. Place on a parchment-lined rimmed baking sheet and cook until the nuts are dried and toasted, 45 minutes to an hour. Toss
the nuts after 25 minutes, and then check every 5 to 10 minutes. Remove and set aside to cool. This makes more candied pecans than are needed for the remainder of the recipe; the nuts will keep for
weeks, sealed in a container in a cool, dry place.

BRUSSELS SPROUTS:

1 pound Brussels sprouts, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Adjust the oven to 400 degrees. In a bowl, toss the sprouts with the olive oil, salt and pepper, then spread them out on a rimmed baking sheet. Roast the sprouts until the edges start to crisp, 25
to 30 minutes, tossing halfway. Remove from the oven and set aside to cool. The Brussels sprouts can be made up to 3 days in advance; cover and refrigerate until needed.

DIJON DRESSING:

2 tablespoons Dijon mustard
2 tablespoons minced shallots
2 tablespoons honey
4 1/2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and pepper

In a measuring cup or deep bowl, combine the mustard, shallots, honey and vinegar. With an immersion blender running, slowly drizzle in the olive oil to blend. Season with a pinch each of salt and pepper, or to taste. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; the dressing will keep up to 1 week, covered and refrigerated.

BRUSSELS SPROUTS SALAD:

1 tablespoon butter
1 tablespoon oil
Brussels sprouts
32 candied pecan halves
1/4 cup Dijon dressing, or to taste
4 ounces goat cheese

In a large sauté pan heated over high heat, add the butter, oil and sprouts (depending on the size of your pan, this may need to be done in batches to prevent crowding). Sauté the sprouts to warm
through, 3 to 5 minutes. Add the pecan halves and drizzle over the Dijon dressing, tossing to coat. Remove from heat.

Divide the salad among four plates and top each with crumbled goat cheese. Serve immediately.

Serves 4
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Source: LA Times