Ah, Independence Day. A day for fireworks, stars and stripes, and backyard barbecues. At Parker Sanpei, we love a good 4th of July barbecue, especially if it’s done a bit unpredictably. Here are some of the recipes that have us yearning to don aprons and stand over the grill (or the stove) this year.
Sunset Magazine, April, 2009
Yield: Makes 2
- 1 cup sugar
- 1 large bunch basil, coarsely chopped
- 6 tablespoons gin
- 4 tablespoons lime juice
- Basil sprigs, for garnish (optional)
1. Make basil syrup: In a large microwave-safe measuring cup, combine sugar, 3/4 cup water, and basil.
2. Microwave on high until sugar dissolves, 3 to 4 minutes.
3. Let basil steep in syrup 20 to 30 minutes, then strain (you’ll have enough syrup for 4 drinks).
4. Fill 2 highball glasses with ice. Into each glass, pour 3 tbsp. gin, 4 tbsp. basil syrup, and 2 tbsp. lime juice. Stir and serve, garnished with basil sprigs.
Tip: Add lemon juice and chilled water to the leftover syrup and serve over ice for basil lemonade.
Cuban Grilled Corn on the Cob with Queso Blanco & Lime
From the August 2003 issue of O, The Oprah Magazine
Servings: Serves 4
- 4 ears corn in husks, silks removed
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 tablespoon salt
- 6 tablespoons butter
- 1/2 cup finely grated queso blanco
- 1 lime , cut into quarters
In a large saucepan filled with salted boiling water, cook corn in husks for 8 minutes. Meanwhile, in a small bowl, combine chili powder, paprika and salt. On a medium grill or in a broiler, grill corn just until char marks are visible on husks. Remove and let cool. Pull back husks and rub corn with butter and sprinkle with cheese and paprika mixture. Serve with lime wedges.
Recommended ingredient: Queso blanco cheese is available at Latin markets or online at cheesemakers.com.
Bacon-Wrapped Burger with Fried Pickles & Slaw
From Better Homes & Gardens (www.BHG.com)
Makes: 6 servings
- 12 slices bacon
- 6 tablespoons packed brown sugar
- 4 teaspoons ground coffee
- 1 teaspoon garlic powder
- 1 1/2 pounds 80 percent lean ground beef
- 3 tablespoons rice vinegar
- 2 tablespoons mayonnaise or salad dressing
- 2 teaspoons sugar
- 1/2 – 1 teaspoon Asian chili sauce (Sriracha sauce)
- 1/2 teaspoon kosher salt
- 2 1/2 cups shredded green cabbage
- 1/2 cup shredded carrot (1 medium)
- 1/2 cup thinly sliced red onion
- 1/4 cup snipped fresh parsley
- Kosher salt
- Ground black pepper
- 6 sesame seed-topped hamburger buns, split and toasted
- 1 recipe Fried Pickles (see below)
1. Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.
2. Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.
3. For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.
4. Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
5. Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.
*Tip: The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
Makes: 6 servings
Serving size: 3/4cup
Yield: 4-1/2 cups
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons ground black pepper
- 3 cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
- 3/4 cup buttermilk
- peanut or vegetable oil for deep-frying
1. Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.
2. Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
3. In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
4. Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.
Southern Fried Chicken
Recipe courtesy Paula Deen (www.FoodNetwork.com)
- 3 eggs
- 1/3 cup water
- About 1 cup hot red pepper sauce (recommended: Texas Pete)
- 2 cups self-rising flour
- 1 teaspoon pepper
- House seasoning (see below)
- 1 (1 to 2 1/2-pound) chicken, cut into pieces
- Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Grilled Caesar Salad
By Sam Sifton. Adapted from Alan Ashkinaze, Millesime, New York.
Originally published in New York Times, May 20, 2012
FOR THE DRESSING:
- 1 clove garlic, peeled and minced
- 4 anchovy fillets, rinsed and minced
- 3 egg yolks
- 2 teaspoons Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red-wine vinegar
- Kosher salt and freshly ground black pepper to taste
FOR THE VINAIGRETTE:
- 1 tablespoon lime zest
- 1 lime, juiced, approximately 2 tablespoons
- 1 tablespoon white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
FOR THE SALAD:
- 2 tablespoons extra-virgin olive oil
- 2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
- 1/2 cup grated Parmesan cheese
1. Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaise-like consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
2. Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
3. Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak.
Southern Living, July, 2002
Yield: Makes 6 to 8 servings
- 2 pounds fresh figs, stemmed and cut into fourths
- 2 pounds fresh raspberries
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons grated fresh ginger
- 1 teaspoon grated lemon rind
- 2 (3-inch) cinnamon sticks
- 1 (15-ounce) package refrigerated pie crusts
Combine half of figs, half of raspberries, and next 6 ingredients in a saucepan, and cook, stirring occasionally, over low heat 40 minutes or until fig mixture is thickened. Stir in remaining figs and raspberries, and remove from heat. Remove and discard cinnamon sticks. Spoon half of fig mixture into a lightly greased 2-quart baking dish, reserving other half. Roll each piecrust into a 12-inch circle. Cut 1 piecrust into 1-inch strips; set aside. Place remaining piecrust on top of fig mixture in baking dish. Bake at 475° for 12 minutes. Spoon remaining fig mixture over baked crust; arrange reserved strips in a lattice design over filling. Bake 14 minutes or until golden.