Grilling on the Fourth of July

Fourth of July Food is pretty much all about the grill.

Salmon filets marinaded in Go-Chu-Jang (aka Korean Sweet Spicy Sauce) and a burger for my finicky son.

Or perhaps steaks...Seasoned and rubbed with your favorite spice blend.  We're fans of Beck's Devil Dust, but Montreal Steak Seasoning is flavorful and interesting, too.

Grilled Flank Steak is also great, economical option for a crowd.

How about kebabs?  These chicken kebabs with a side of grilled broccoli are always a hit.

Can't go wrong with marinated chicken--this tasty version was soaked in garlic, Worcestershire, salt, pepper and oil overnight.

At the shore?  Try this grilled whole fish recipe!

And let's not forget the quintessentially American burger!

Last year, we had local chefs share their Independence Day Menu plans.  Bet you'll find some great ideas there.
What are you grilling this Fourth of July?

Flank Steak Recipes for the Shore

Keri and I seem to be using the term "quick and easy" way too frequently in our recipe posts - but then again it is Summertime.  The lazy hazy days of Summer are upon us so marinading, grilling and flank steak are the order of the day...

Flank steak is a wonder cut of meat, as any of the knowledgeable butchers at Reading Terminal Market will testify.  It's inexpensive - for it comes from the underside or belly of the cow - and very tasty when cooked properly, but it's oh too easy to spoil if you take your eyes of the grill for a moment.  Much to my chagrin,  I found this out the first time I let my husband cook a flank steak (he likes all his meat well done, horror of horrors).  Irrespective of how interesting the marinade is, this slender cut of meat benefits from being cooked medium rare - cook it for any longer and it tastes like shoe leather. 

Your best bet is about 2-3 minutes per side, then leave the steak to rest for a minute or two.

Some 9 million people visit Wildwood per year.  Wouldn't you rather be here than slaving over a hot stove?

We're fans of the Down Home Diner's barbecue sauce, but couldn't resist trying to copy a whisky-based grilling sauce we enjoyed at our recent Kentucky Derby party.  You only need a couple of teaspoons of whisky to infuse the bbq sauce with a memorable kick.  We marinaded the flank steak overnight, grilled, then sliced thinly and assembled a tostado.  Only wish I'd remembered to take the photo...if you prefer fajitas, then try this recipe for courtesy of the FoodNetwork.

Flank Steak is also delicious eaten cold next day in a jumbo sandwich. 

Try a ciabatta roll laden with meat, fave salad veggies and get this, an acceptable substitute for wasabi mayonnaise; wasabi paste or powder is not always readily available in stores at the shore - so I improvised.

1 tablespoon mayo
1/2 teaspoon horseradish sauce
1/2 teaspoon mustard of your choice (sweet, mild, kid-friendly...you decide how hot you want to make your sandwich.)

Ker-pow.  You're good to go.

July 4th Menu Ideas: What are our fave Chefs Serving?

Apologies to the original thirteen colonies...only had room for six lines of strawberries!

"It started in the thirteen colonies..." sang my teen son spontaneously when I showed him my invention...  Inspired by the flags and bunting going up around towns and cities the length and breadth of the U.S., I crafted a July 4th cake.  I used a rectangular slab of butter cake, repeated Keri's heavenly whipped cream recipe comprising heavy cream, mascarpone, vanilla essence and icing sugar (almost a dessert unto itself!) and got creative with local Jersey blueberries and strawbs.

July 4th is far and away one of our favorite holidays as everyone goes crazy with the red, white and blue decorations.  Aside from Thanksgiving, it's also the time when people throw open their doors and welcome friends and family to celebrate the holiday through food.  Chefs and amateur enthusiasts make a bee line for the grill, with the emphasis being on fast and easy food that maximizes the time in the sunshine or on the beach.

We asked some of our favorite local chefs what they'll be serving on this quintessentially American celebration, and here's what they said:

Michael Santoro, Exec Chief at Talula's Garden will be grilling ribs for his crowd.  He favors a charcoal/spit arrangement and uses a Memphis-style preparation--a dry rub on the ribs and a vinegar mop.

Chef Bill Beck of Beck's Cajun Cafe is planning a barbecued brisket.  He'll coat the entire brisket with his signature spice blend Devil Dust, and let the meat sit for a day.  After bringing it to room temperature, Bill grills the brisket slowly over indirect heat  at about 220 degrees for several hours.  When the meat is fork tender, it's done.  Don't have a huge crowd or long hours to prep this?  Cheat with a flank steak.  It still needs a slow cook, but not nearly as long as the thick, bulky brisket.

Chef Jack McDavid hasn't committed to a particular dish, but we know it will involve his justifiably famous signature barbecue sauce.

Chef Wallace McIlhenny

Chef Wallace McIlhenny is offering his guests a grilled pork tenderloin topped with peach salsa (below).  We're guessing he'll coat the pork with salt, pepper, and garlic, then wrap it in cellophane for a few hours.  To grill it, we'd bring the meat to room temp, sear it on a hot grill, then lower the temperature or move the meat to the side of the grill on indirect heat for even, thorough cooking.  The pork should be  turned frequently til cooked through--depending on its size, 20-30 minutes.  It should reach an internal temperature of 140 when done.  Let it sit for 5 minutes before slicing to lock in juices.  Slice on a slight diagonal and serve with peach salsa.

For the salsa:
6 peaches, peeled and diced
1 jalapeno, diced fine (include seeds and stem if you want extra heat)
2Tbs red onion, diced
2Tbs lime juice
1Tbs chopped basil
1Tbs chopped mint
1Tbs grated ginger
1Tbs sugar
A little salt and pepper
A  splash of EVOO
Mix all ingredients together and let stand one hour.   For some extra seasonal flair and color, you can also add 1/2 cup pitted chopped cherries.


As for me, I'll be serving Mexican pulled pork.  Ok, it's not exactly traditional American, but it's delicious, economical, simple to prepare, and crowd pleasing.

Mise in place for the Mexican Pulled Pork

Use the same preparation recommended for our Southern pulled pork, but substitute a generous coating of cumin, garlic powder, salt, and ground chipotle or ancho pepper for the seasonings.  Toss a few dried chilis into the pan.  For the braising liquid, squeeze a couple of limes over the meat and add a 1/2 bottle of beer.  After pulling, serve pork in warmed corn or flour tortillas with your choice of salsas if desired.  A simple green salad is really all you need to accompany this, but rice and beans pairs well with this dish.   For a real wow-zer, try this creamy cilantro lime slaw as a side.   (I often substitute red cabbage for the green--the color is beautiful and it really 'pops' on the table.)  I might try Chef McIlhenny's peach salsa with this dish....hmmmm sounds intriguing.

Cilantro-lime slaw.

Your guests will be impressed, I promise.

Happy Fourth of July!

Memorial Day Kicks Off Summer, Let's Eat!

Stone Harbor, NJ at sunset

As Memorial Day Weekend approaches, we eagerly anticipate this unofficial start to summer.  This means lighter, casual food, lots of grilling, and generally less time in the steamy kitchen.  We asked some of our Phavorite Phoodies what their "go-to" menu is for a Mem. Day picnic or get together.  Here's their Pheedback:

Fran:  "Simple, simple, simple.  Boneless chicken breasts, marinated, grilled, served with a salad and corn if it's good, or another simple side like potato or pasta salad if it's not."

Matt:  "Burgers, high-end, store bought potato chips and cole slaw from the deli."

Farah:  "Chicken Kebobs--I marinate the chicken pieces overnight in yogurt and an Indian spice blend, then skewer and grill them.  They can be served plain, with a variety of chutneys, or with chopped cucumbers and tomatoes wrapped in naan."

Anonymous:  "Reservations.  But don't use my name on your foodie blog, too shameful."  [No sweat, Anon; check our next post for take out options that are sure to please.]

Claire:  "Pulled Pork.  It can be cooked ahead so there's nothing to do but reheat on the day when your guests arrive.  It can also be cooked overnight, which means you avoid having the oven on and heating your house up during the day.   Pulled pork is also inexpensive; you don't have to purchase the top cut of meat because the slow cooking process tenderizes it no matter what.  We  had a huge party at the beach on the very last day of the Summer--50+ people--and this fed everyone hassle-free.  We even invited the lifeguards who had done such a great job over the Summer.  People brought their own contributions...sides, rolls, and chips...and we had a great no-fuss feast."

When summer weekends arrive, I am generally manning the mess hall for a  large crowd (like 20) at the beach.   This means I aim for high volume, low cost, and crowd pleasing menus that appeal to three generations.  Slam dunk:  Flank Steak, Caesar Salad, and Grilled Bread.

For the bread:  cut a baguette or other crusty loaf lengthwise.  Brush with olive oil and sprinkle with salt and pepper.  Grill face down til toasted and starting to char.  Serve plain, or slather with herb pesto, olive tapenade, or sun dried tomato puree.  (I know, I know, the bread is a bit redundant with the croutons, so if this bothers you, opt for an interesting rice dish or macaroni salad, or ditch the Caesar and go with an arugula salad--but if you are feeding kids, Caesar is a safer bet.)    I am one of those people who can never get enough bread and I can assure you, people are scraping the crumbs off the serving tray when I offer this up.  When corn comes in, swap the bread for fresh corn on the cob.

For dessert:  ice cream bars.  My latest greatest discovery:  Caramel Pretzel Klondike Bars.  These little beauties are the next best thing to Bassett's WHYY Experience Ice Cream Flavor--vanilla butterscotch ice cream dotted with chocolate covered pretzels (pause for rapturous reflection, ahhh). Klondike's version boasts caramel ice cream encased in chocolate flecked with crumbled pretzels.  That salty/sweet/crunchy combo makes me feel that all is right with the world.  While Bassett's is a transcendent experience, for a crowd I prefer bars for simplicity's sake--no scoops, spoons, or bowls.  Just unwrap and enjoy.

Have a safe and delicious holiday weekend!