Fourth of July

There was a time when I CRAVED greens. I mean it.  CRAVED ‘em. Lambs tongue (mache) arugula, romaine, and kale (which I would stem, blanche, squeeze dry and then sauté in olive oil and garlic). Evan Kleiman has a terrific soup recipe that uses escarole and you can find it in the archives right here at One for the Table.

I used to eat salads all the time and for the life of me I wish those days would come back. But, you know the old saying; “A pickle can never become a cucumber again.”

I’m convinced it’s the secret to staying slim, even if you use decadent dressings.  Recently, I ate at Wabi Sabi on Abbot Kinney in Venice. They served an amazing salad there, which was actually a side to a scallop dish. It was a simple arugula with walnuts and goat cheese, but the dressing was completely unique. They were kind enough to give me the recipe. 

CAMPFIRE MARTINI

3 parts Three Olives S'mores Vodka
Crushed graham crackers
Chocolate syrup
Marshmallows

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!

ROMAN CANDLE

3 oz. Three Olives Berry Vodka
1/2 oz. Cranberry Juice
Dash of Grenadine
1⁄2 oz. Blue Curacao

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

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.

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.