Happy Independence Day folks! 235 years ago on July 4th, the greatest experiment in democracy was born...and we are reduced to celebrating it with sheet cake decorated with whipped cream, raspberries and blueberries...rather banal in my humble opinion. Of course there are those who shake it up a bit and put the aforementioned ingredients into parfait glasses...oooh.
Come on America, this is our Independence Day...celebrate regional cuisine...research and enjoy recipes from 200+ years ago...show that creative, independent spirit that fostered a great nation and make some great food!
The heat of summer begs for cookouts but why limit yourself to hot dogs and hamburgers? Okay, this may be a family tradition of sorts, and I am all over tradition, but there is something to be said to adding to the complement of favorites with something from our history or national heritage!
Here are a few recipes that give a tip of the hat to my US travels and love of history. They will add some fireworks to our holiday menu:
For the Red from South Carolina: Southern Tomato Pie serves 6-8
Ingredients:
1 pre-baked 9 inch deep dish pie shell
6 large farm fresh tomatoes, peeled and sliced
*To remove skins: score a small x in the bottom of the tomatoes; plunge the tomatoes into salted, boiling water for 15-20 seconds. Remove the tomatoes and put into an ice bath to cool. The skins should peel off quite easily using a paring knife.
1 cup cherry tomatoes, halved and seeds removed, reserve for topping
1/4 cup fresh basil leaves, torn
1/2 cup chopped scallions
1tsp minced fresh thyme
3/4 cup grated Gruyere cheese, set aside 1/4 c
1/2 cup grated mozzarella
3/4 cup grate sharp cheddar cheese, set aside 1/4 c
1/2 cup mayonnaise
1/2 cup low-fat sour cream
1tsp crushed red pepper flakes
Salt and pepper to taste
Method:
Preheat oven to 350*F and place rack in the middle of the oven.
Layer the sliced tomatoes on a cooling rack placed on a baking sheet. Sprinkle the tomatoes lightly with salt and allow to drain for 10 minutes. Pat dry.
In a mixing bowl, combine the mayo, sour cream and cheeses together, reserving 1/4 cup Gruyere for the topping and 1/4 cup cheddar for the bottom.
In the prepared pie shell, sprinkle 1/4cup cheddar cheese over the bottom of the crust. Layer 1/2 of the tomatoes, basil, thyme and onion, sprinkle with a few red pepper flakes. Top the vegetables with half the mayo/sour cream/cheese mixture. Repeat this layering procedure.
Arrange the cherry tomatoes in a decorative pattern on the top of the pie.Season lightly with salt and pepper. Sprinkle the reserved Gruyere over the top.
Bake for 30 minutes, turning the pie halfway through the cooking process and removed when lightly browned.
Let rest for 15 minutes before cutting. Serve warm or at room temperature.
For the White from my own backyard in MA: Lobster Potato Salad Serves 4-6
Okay, it is not really white...but it is yummy!
Ingredients:
2 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
1 pound sweet potatoes, peeled and cut into 3/4 inch cubes
1/2 cup minced Vidalia onion
1/3 cup minced celery
1/2 pound cooked lobster meat, chopped into 3/4 inch pieces
4 ounces baked ham, cubed into 3/4 inch pieces
1 tablespoon white wine vinegar
1 cup light mayonnaise
1/2 cup light sour cream or Greek yogurt
2 tbsp Dijon mustard
2 tsp salt
1 tsp white pepper
1 tsp minced fresh chives
1tsp minced parsley
Method:
Cook potatoes in boiling salted water until tender (about 8-10 minutes). Drain and let cool to room temperature.
In a large bowl, combine potatoes, celery, lobster and ham. Set aide.
Combine onion and vinegar and let steep for 10 minutes then,
stir in mayo, sour cream, mustard, salt and pepper.
Dress the potato mixture with the sauce, tossing gently.
Cover and chill for at least 1 hour.
Garnish with chives and parsley.
And now the Blue and nod to Texas and Iowa: Black and Blue Burgers serves 6
Ingredients:
1 pounds ground chuck
1/2 pound ground sirloin
1 cup Maytag blue cheese crumbles
1/4 cup steak sauce or catsup
1/4 cup fresh bread crumbs
1 tsp seasoned salt
1/2 tsp ground black pepper
Garnish: sliced blue cheese, crispy bacon, lettuce and sliced tomato
In a large bowl, gingerly combine the meats, being careful not to overly work them. In a separate bowl, combine the rest of the ingredients until well incorporated. Add this mixture to the meat and again, gently combine until evenly distributed, but not compacted.
Form the meat mixture into 6 patties and let rest covered for 10 minutes.
Lightly oil the grill/grill pan.
Over a medium heat/ flame/coals, cook the burgers about 4 minutes per side for medium.
Serve on toasted whole wheat buns and your choice of garnishes.
If using a charcoal fire...check out my blog recipes for S'Mores!
Happy Independence Day America!
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