Fourth of July for foodies: Keep meals easy to enjoy holiday
As the Fourth of July approaches, we look to fun in the sun, water sports, beach days and spending time with friends and family. This day marks the Declaration of Independence, which was adopted on July 4, 1776. The United States officially became its own nation. Hail to our nation!
Remember, these ideas are always easy, quick and can be prepped ahead of time so you may enjoy the activities of the day.
I love music and these 3 music lyrics are quite fitting for the day!
“Raise a glass to freedom, something they can never take away." — “Hamilton”
"Own the night like the Fourth of July. ’Cause baby. you're a firework." — Katie Perry
"It's a high school prom, it's a Springsteen song, it's a ride in a Chevrolet. It's a man on the moon and fireflies in June and kids sellin' lemonade. It’s cities and farms, it's open arms, one nation under God. It's America." — Rodney Atkins
And with this I could not agree more!
Chef Jacki Corser is a culinary specialist and longtime Monroe resident who now lives in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com.
Oregano and Chile Chimichurri for Meat, Chicken and Pork
Serves 4 to 6
Ingredients:
1 shallot, chopped
1 Fresno chile or red jalapeño, chopped (optional)
3 to 4 garlic cloves, chopped
1/2 cup red wine vinegar
Kosher salt and black pepper to taste
1/2 cup chopped, fresh cilantro
1/4 cup chopped, fresh, flat-leaf parsley
2 tbsp. chopped, fresh oregano
3/4 cup olive oil
Grilled steak, chicken or pork chops
Directions
Combine shallot, chili (optional), garlic and vinegar in a bowl.
Let sit 10 minutes.
Add cilantro, parsley oregano and oil.
Stir to combine.
Season with salt and pepper for taste.
Serve with steak, chicken, or pork chops.
Note: Restructure the amount of ingredients based on the number of guests and amount of meat. Rule of thumb for me is 1/4 to 1/3 pound (4 to 6 oz.) per person. The fresh herb mix is the ultimate mix for beef, chicken or pork topper.
Red Cabbage Slaw with Peanuts, Dates and Mint
Serves 8
Ingredients:
8 cups red cabbage, thinly sliced
1/2 cup carrots, julienned or grated on the large holes of a box grater
1 cup fresh mint
1/2 cups roasted, salted peanuts, roughly chopped
1/2 cup chopped, pitted dates
1/4 cup olive oil
3 tbsp. fresh lemon juice
1/2 tsp. red pepper flakes
Kosher salt and pepper to taste
Directions:
Toss together cabbage, carrot, mint, peanuts, dates, oil, lemon juice, and red pepper in a bowl.
Season with salt and black pepper to taste.
Note: If peanut allergy, replace with roasted beans, seeds, tortilla strips or chips.
Grilled Corn with Jelly Glaze and Red Peppers
Serves 4
Ingredients:
Canola oil
4 corn cobs
1/4 cup red pepper jelly
1 tsp. rice wine vinegar
1 scallion, thinly sliced
Directions:
Set up grill for direct cooking and heat to medium-high heat.
Whisk together red pepper jelly and rice wine vinegar in a bowl until smooth.
Brush onto corn cobs and sprinkle with thinly sliced scallions.
Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes.
Note: The recipe is for 4 servings; of course, increase prep as needed.
Dry-Rub Pork Chops
Serves 6
Ingredients:
6 - 6-oz. bone-in pork chops
Kosher salt and black pepper to taste
1/4 cup light brown sugar
2 tbsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. Cayenne pepper
Canola oil for grill grates
2 cups peach relish
Directions:
Pat pork dry with paper towels.
Season with salt and black pepper.
Combine brown sugar, paprika, cumin, garlic powder and Cayenne pepper in a bowl.
Coat chops evenly on all sides with spice mixture.
Cover and chill 3 hours.
Set up grill for direct cooking and heat to medium-high.
Once hot, clean and lightly oil grates.
Grill pork, turning occasionally, until charred and internal temperature registers 145 degrees, approximately 10 minutes.
Let stand 5 minutes before serving with peach relish.
Note: Another meat can be selected if desired.
Turkey Burgers with Blue Cheese & Celery Slaw
Serves 4
Ingredients:
Canola oil for grill grates
2 tbsp. plain Greek yogurt or sour cream
1 tbsp. mayonnaise
1 tbsp. white wine vinegar
2 stalks celery, thinly sliced diagonally
1/4 cups fresh flat-leaf parsley, roughly chopped
1 scallion, thinly sliced
1 oz. blue cheese, crumbled (about 1/4 cup)
Kosher salt and pepper to taste
1 lb. lean ground turkey
2 tbsp. Buffalo wing sauce, plus more for serving
4 of multigrain buns or choice
Directions:
Set up grill for direct cooking and heat to medium-high.
Once hot, clean and lightly oil grates.
Whisk together yogurt, mayonnaise and vinegar in a bowl. Add celery, parsley, scallion and cheese – toss to coat.
Season with salt and pepper.
Shape turkey into 3/4-inch-thick patties.
Season with salt and pepper.
Grill burgers uncovered over direct heat until browned and patties easily lift from grates, 7 to 8 minutes.
Flip and grill until an instant-read thermometer inserted into centers registers at least 165 degrees, 7 to 8 minutes, basting with sauce during last 3 minutes of grilling.
Serve burgers on buns topped with celery mixture and additional wing sauce alongside.
This article originally appeared on The Monroe News: Jacki Corsi: Keep meals easy to enjoy Fourth of July holiday
