Fourth of July
This recipe is actually Ina Garten's recipe for her 4th of July Flag cake. It is one of the BEST tasting cakes and frostings out there.
It was my intention to make this into a flag cake but at the last minute could not find my large star tip for my pastry bag to make the stripes and stars so I improvised and just decorated the cake as is. It turned out beautiful.
If you are having a large gathering this summer make this amazing cake, you can decorate it with anything you like and it feeds an army.
All my fruit came from local farm stands so it was extra delicious. Happy summer entertaining!
3 parts Three Olives S'mores Vodka
Dip the rim of martini glass in chocolate syrup and coat with crushed graham crackers.
Pour Three Olives S'mores into martini shaker filled with ice.
Shake and strain into martini glass.
Garnish with a skewer of three toasted marshmallows!
3 oz. Three Olives Berry Vodka
Shake vodka, cranberry juice and grenadine in a shaker with ice.
Strain into a chilled martini glass.
Pour blue curacao gently down the side of the glass so it settles on the bottom.
Garnish with a lemon twist.
- Recipes courtesy of Three Olives Vodka and Maestro Dobel Tequila
Generally I'm not one for "themed" food. But a girl's gotta have some fun. So for the 4th of July, I'd like to share a patriotic potato salad made with three kinds of spuds: old fashioned white russet, delicate red-skinned taters, and sassy All-Blue potatoes (which are sometimes labeled purple Peruvian).
This potato salad is just kitschy enough without being tacky. Though I recommend using red-white-and-blue checkered cloths, I don't think sticking sparklers or miniature American flags in the potatoes is necessary.
The potatoes you see here are called All-Blues. They are slightly starchier but the same color as purple Peruvians, which are technically fingerling potatoes -- smaller, thinner potatoes. Apparently, both get their brilliant color from iron. The color will fade when cooked, but try this trick to minimize the fading: add a couple of splashes of white vinegar to the cooking water.
Sorry, brisket fanatics from Texas. My apologies, pulled pork addicts from North Carolina. If I had to pick my last meal on Planet Barbecue (I sure hope I never do), I’d order ribs. Perfect for July 4th celebrations, ribs offer it all: gnawable bones that provide structure and flavor, presenting a broad surface to the smoke and fire. Well-marbled, rich-tasting meat at with a price that remains relatively affordable -- especially when compared to steak.
Ribs possess other advantages. Versatility is one: all the major meats types come in rib form, from the ubiquitous pork and beef to the more rarified lamb, veal, and bison. Ribs can be cooked using a myriad of methods, from direct and indirect grilling to smoking and even spit-roasting. (You’ll find the latter at Brazilian-American rotisserie restaurants, like Fogo de Chao.) Many pit masters use multiple methods -- smoking the ribs for several hours first, for example, then flash-searing the sauce onto the meat directly over a hot fire.
Even rib portion sizes vary widely, from the paper-thin strips of kalbi-kui (beef short ribs) direct grilled on charcoal braziers at Korea town restaurants to the plate-burying slabs we’ve come to expect from barbecue joints in Memphis and Kansas City.
But most of all, ribs are just plain fun to eat, evoking a primal memory of when our cave-dwelling ancestors roasted huge hunks of meats over campfires, ripping them apart with their bare hands. Admit it, part of the pleasure of ribs is that you get to eat them with your fingers.
People who love barbecue really love barbecue, and will go to great lengths to find the perfect ribs. I’m one of those, so I was thrilled to be invited to judge The Best in the West Nugget Rib Cook-Off in Sparks, Nevada.
For die-hard barbecue lovers and novices alike, this kind of cook-off is a slice of pork heaven.
Instead of driving around the country to sample regional styles of
barbecue, all I had to do was take a three-block stroll down Victorian
Avenue in front of the Nugget for some of the best ribs in the country.
Pit masters competed from all over the country, cooking up slab after slab of pork ribs in pick up-sized smokers and finishing them off on 10-foot-long wood-fired grills. Some hailed from legendary barbecue states like Texas, South Carolina, and Kansas. But many, many others came from states that folks rarely associate with this style of cooking—we’re talking all the way from California to Minnesota, Pennsylvania and, yes, even New Jersey.
The Fourth of July—or Independence Day as it is more officially known—has always been a celebratory day in my family. It's partly because my birthday is on the 2nd and the local Barnum Parade always takes place around that date. As a kid I remember getting up early and excitedly readying myself for the party and parade. My cousins would come over and we would spread a blanket on the sidewalk to watch the parade. My mother would stay home to prepare fried chicken and potato salad. My dad would grill hamburgers and hot dogs once we got back. And of course the celebration always ended with a great big birthday cake.
For me any celebration, party, or simple gathering cannot end properly without dessert. Dessert may come last in the succession of a meal, but it should never be considered the least important. Even after filling our bellies to the brim with wonderful food, there's always room for dessert. A sweet concoction like cake or ice cream is the ideal ending to an old-fashioned backyard barbecue. You don't want something heavy, but also not something too light. Still it should be rich yet refreshing.
I always take the opportunity to make a special dessert for a special occasion, such as this flag cake. This recipe is a twist on trifle, the classic British no-bake dessert, but assembled like an Italian tiramisu. What could be funnier on a day that celebrates independence from Britain? I can't help but think about all the different cakes I ate every single birthday. This one is probably the most festive.
Cecilia was a ‘10’ on a scale of one to two. She had unmitigated primal
passion. Her sexual appetite was unparalleled and horizontal. It was
vertical and diagonal. When I suggested to Cecilia that we spend the
Fourth of July in Hawaii, she responded by giving me a fireworks show
in the bedroom that went on till daybreak.
After Cecilia made my night, I made travel plans. We would first go to Hanalei Bay on the North Shore of Kauai. Then to Maui – Kaanapali Beach and Hana.
As I was packing for the trip, the phone rang. It was Cecilia. She stammered and fumfered and did everything audibly possible without actually forming words.
“What’re you trying to tell me?” I asked repeatedly.
“I can’t go,” she finally said.
Did you know July is National Hot Dog Month?
I guess it makes sense since this is the month when Nathan's Famous Hot Dog Eating Contest takes place. I think this year, fifty-nine hot dogs were eaten in 10 minutes and then an overtime round was required because of a tie. Ack! Fifty-nine dogs plus the tie-breaker round...no thanks!
We don't have hot dogs around here very often, but when we do, we like them slathered with chili and cheese. And not just any chili, it has to be sweet and super tangy. I love chili with cumin and cayenne but not on a hot dog. I prefer something that really forces my taste buds to stand up and salute. This is why I came up with this recipe. Hold me.
These chili-dogs have an amazing burst of flavor like you have never tasted before. The tang gives you this awesome puckering sensation in your mouth but in a very good way. It's not overpowering, it's just right.
Why doesn’t somebody make a hamburger bun that also fits a hot dog? It would be hinged. That way, if you had a small family, you would only have to buy one package of buns. Here’s what it would look like...
by Scott R. Kline
by David Latt