I hope you have a happy 4th. God bless the men and women of our armed forces and God bless America! Here’s a complete 4th of July menu for ya.
Mustard-Glazed Mushroom Burger
2 pounds ground chuck
Kosher salt and fresh-ground pepper, to taste
3 tablespoons soy sauce
1 teaspoon sugar
6 slices Swiss or Gruyere cheese
1 tablespoon olive oil
8 ounces button or cremini mushrooms
2 teaspoons fresh thyme leaves or 1 teaspoon dried
2 cloves garlic, minced
6 good quality buns
Preheat the grill to medium-high heat.
Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the mustard, soy sauce and sugar in a small bowl.
Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.
Toast the buns and serve the burgers with the mushroom topping.
Garlic Fries
3 pounds russet potatoes, peeled and cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 6 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately
Grilled Corn on the Cob with Lime Butter
12 ears fresh corn, unshucked
2 sticks unsalted butter, room temperature
4 limes, zest finely grated
1 bunch fresh cilantro, chopped
Kosher salt and fresh-ground pepper, to taste
1/2 pound queso fresco, finely grated
1/4 cup Ancho Chile Rub, recipe follows
Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, cilantro, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
For the Ancho Chile Rub:
4 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.
Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil
Kosher salt and fresh-ground pepper, to taste
16 ounces of your favorite pasta shells
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup white vinegar, plus more if needed
2 teaspoons adobo sauce from a can of chipotles
1 10-ounce package grape tomatoes, halved lengthwise
1/2 pound smoked gouda cheese, cut into small cubes
24 fresh basil leaves, thinly sliced
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.