Need some last minute ideas for today’s Fourth of July Celebration? We’ve got you covered with some of our favorite Independence Day inspired recipes. How about this lovely Americana tablescape for starters!
The highlight of my trips I’ve taken to Mexico is the street food. Whether its tacos or fresh fruit, I pretty much plan my day around eating. One of my favorites is elote, corn on the cob that is slathered in mayonnaise and garnished with cotija cheese, lime and chili powder. I’ve changed up a few things in my homemade version. Typically the corn is boiled in Mexico, but I love the charred taste of grilled sweet corn. Also, I sprinkle the corn with Tajin, a chile pepper and lime seasoning available at most Mexican markets in the fruit aisle. I put it on just about everything from watermelon to cucumbers to jicama. If you don’t have any, I highly recommend searching some out. Finally, I instead of using regular mayonnaise, I used Empire Mayonnaise’s truffle mayo. Guaranteed, these will be gone the minute you finish assembling them.
In a world of muddled mint and blended fruit, sometimes I lose sight of the true cocktail spirit. Not that I don’t partake, or even enjoy such techniques. In fact, I have a huge soft spot for fancy farmer’s market cocktails. Yet, there’s something special about a simple glass of spirit, sugar, water, and bitters. The Old Fashioned has a timeless quality that suits just about any occasion.
- Start by placing the sugar cube in the bottom of your mixing glass, then top sugar with bitters and seltzer. Muddle the sugar to break down the cube and to combine well with the other ingredients.
- Next, add the rye and stir to combine. Once the ingredients are all thoroughly mixed, fill your mixing glass with ice and stir for 30 seconds.
- Strain into an old fashioned glass over one large cube of ice.
- Garnish with a large peel of lemon.
(images by HonestlyYUM)
Grilling is a given for the 4th of July. My default has always been pork or beef, but after grilling brick chicken for the first time, I was instantly a fan. This method presses the chicken with bricks and cooks it in a shorter time, resulting in tender, juicy and evenly cooked meat.
Don’t let the butterflied chicken intimidate you — it’s very simple to do with kitchen shears. I used my favorite barbeque rub, but the chicken would be outstanding seasoned just with salt and pepper. The only thing this chicken needs is some lime wedges and piquant grilled tomatilla salsa. Charring the salsa ingredients before blending them gives the dish so much depth of flavor. Honestly, its the perfect summer meal. READ MORE
- 1 pound of tomatillos, husked
- 4-5 spring onions, green tops removed
- 1/2 a bunch of cilantro
- 1 jalapeno
- Heat your grill on high and when it is hot, place the tomatillos, onions and jalapeno over direct heat.
- Grill them until they are softened and charred, around 5-7 minutes. The tomatillos will cook faster than the onion bulbs, so remove those first as they become soft and juicy.
- Place the tomatillos and the spring onions in a food processor or blender and pulse.
- Slice the jalapeno in half and remove the seeds and add the jalapeno. Add half a bunch of cilantro and a pinch of salt.
- Blend again until everything is incorporated.
I’ve officially hit the road, and over the last few days I’ve driven over 1,000 miles up the coast. As I write this I’m cozied up in a cafe in Seattle, coffee in hand. But as you read this I’m probably shivering in a tent on an island in the Pacific Northwest (please no rain). So, naturally, I’m browsing recipes for things I won’t be able to make on a single burner propane stove. Hey, it’s the thought that counts!!
- I cannot believe it’s taken me this long to discover Mandy aka Lady and Pups. Her writing and photography are amazing, and portray such a distinct, refined style. And her recipes . . . all I can say is yum, I love this Hokkaido Milk Toast and this Deathly Scalloped Potato Pizza.