What's on your menu this 4th?

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Posted by Christopher51 • 7/01/11
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Theresa111 asked the “Wise old owl,” more like the ‘wise-guy owl’, what’s on for the 4th. I decided to throw it out there. I thought it would be fun to see what folks are cook’n up on the 4th. I know, it’s just a variation on a theme. But hey… itn’t that what makes us, US?

Our venue for the afternoon is a combination of Independence Day celebrations and meet your new neighbor (AKA: The Cranky Yankee… me). Some of my neighbors are bringing friends. There should be about 15-20 people, all toll. The police will attend later.

Here’s what’s on my menu. I’m starting off with Deviled Eggs. I split up 2 dozen eggs 4 ways. Some plain, some with smoked paprika, some with diced jalapeños, and some with a little India relish. Next up, marinated venison sirloin bits wrapped in bacon. After that, a few well seasoned, marinated London Broils, accompanied by some of my wife’s wonderful potato salad.

All of this will be accompanied by a select blend of water, barley, hops and yeast. If someone wants a “Natty-Lite,” they’ll have to bring it themselves. Only Yuengling, Sam Adams and Guinness will be served.

Dessert will be a blueberry crisp made from our own blueberries picked and macerated the day prior. This will all be topped of at precisely 2200 hrs. with copious amounts of pyrotechnic pleasures accompanied by about 800 watts per channel of John Philip Souses’ finest. Will that fit the bill?

What ever you do, give thanks, bless the table and the friends sharing in the bounty. And let us not forget the true meaning of the day and the sacrifices of the ones who came before us, so that we may celebrate this day in the “Land of the free and the home of the brave,” …whatever’s left of it.

God bless

PS: And try not to blow yourselves up or set fire to anything!

Holiday Celebrations, holiday menus, sharing

Discussion Replies

0 votes

Theresa111 (7/01/11)

Christopher51 Wow!!! Wise Owl you are. This sounds fun and delicious and so personal. I love it! thank you for this discussion. Wonderful Fourth of July!

I just found a cool recipe you will like for chicken kebobs Americas Test Kitchen.

www.cookscountry.com/recipe.asp?recipeids=%203481&bdc=41772&Extcode=L1GN1AB...

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Theresa111 (7/01/11)

Share your recipes here for the readers and add your recipes to your own profile pages, too. All recipes will be approved in a short period of time.

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sugarpies (7/03/11)

Mine is going to be super simple. Unless it cools off some here in the desert we'll be staying indoors in the A/C. The Monsoon is supposed to be ramping up today and for the 4th so we might even get to celebrate with some much anticipated rain. (fingers crossed)

So, the only thing special I'm doing for the 4th are my Southern Expat Boiled Peanuts.

www.sugarpiesfood.com/2011/04/southern-expat-boiled-peanuts.html

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1. 0 votes
  
  Theresa111 (7/03/11)
  
  And why are they boiled? Why does boiling peanuts make them so special. I really want to know. I ope you get some gentle rains to cool things down and to moisten the plant life. Happy Fourth. Hope the fireworks won't disturb little Snow.
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  sugarpies (7/04/11)
  
  Oh, that's right, you're a transplant from elsewhere. You'll never be able to understand unless you're a native of the south.
  
  I did break down and do some Adult Mac n' Cheese for supper too.
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  Theresa111 (7/04/11)
  
  I left the South when I was four. I packed my checkerboard knapsack, complete with a hickory stick, and walked till I saw the train, hopped on board and rode up North!
  
  I am longing for Adult Mac 'n Cheese with large succulent pieces of blackened scallops, grilled lobster and a healthy pinch of Old Bay Seasoning. A lively red wine and a crunchy green salad. Yummy! I love traditional but my culinary heart wants decadent. I'd top this off with a molten chocolate lava cake.
0 votes

Christopher51 (7/05/11)

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Christopher51 (7/05/11)

“Sugarpies” is right. Unless you’re from the south, boiled peanuts are definitely an acquired taste, like Scotch. I’m an expat… no, I take that back. I’m an “Escapee From New York” City. Fortunately, I love all things southern, especially the people. I now live out by Camden, SC, and love it!

Thirty years ago I introduced a friend, who ran the local King Kullen, to grits. He’s had them in stock ever since.

By the way Buck, I followed your evaluation of boiled peanuts. In my estimation, crock-pot Goobers are down right nasty! Yours is the right way; low and slow. Someday I’ll have to share my recipe for collards. No shortcuts there: It’s 4-1/2 hrs. from start to finish.

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1. 0 votes
  
  Theresa111 (7/05/11)
  
  I'd love to have your recipe for collards, too.