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Next Friday we will celebrate America’s 227th birthday. What I love best about the Fourth of July is that Philadelphians take delicious comfort in all the traditions, year after year. There will be parades with marching bands and weeklong activities throughout the city leading up to the glorious Fourth, when fireworks will light up the night sky above the Art Museum.
Since Memorial Day weekend was a washout, let’s hope July 4 is a sunny, perfect day for a cookout.
Today, just about any kind of ingredient turns up on the grill. The barbecue, whether charcoal or gas, is not just for hot dogs, hamburgers, chicken and steak anymore. All varieties of meaty fish and shellfish find their way into that metal basket that prevents them from falling through the grate. Vegetables, kabobs, fruit and breads retain a luscious smoky flavor when set on the grill.
In his new book, BBQ USA ($19.95, Workman Publishing, paperback), barbecue maven Steven Raichlen traveled the country coast to coast, seeking the secrets to all kinds of barbecue. He even offers a recipe on how to make a Philly cheesesteak on the grill. This weighty tome is 774 pages long with 425 recipes from famous barbecue restaurants, stands, country fairs and rib joints all over America.
One of my favorite parts of the barbecue party are the salads and side dishes because I am always seeking something unusual for the Fourth of July. I combed Raichlen’s new book and found some delicious ideas. I also have been fiddling with some recipes of my own.
Here are recipes for your July 4 cookout. All recipes can be easily doubled.
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Summer Salsa
From BBQ USA by Steven Raichlen
Ingredients:
2 ears sweet corn, shucked
1 clove garlic, minced
Coarse salt (kosher or sea)
2 medium-sized ripe red tomatoes, finely diced, with their juices
1 scallion, both white and green parts, trimmed and finely chopped
2 tablespoons chopped fresh tarragon or other fresh herb
1 tablespoon fresh lemon juice, or more, to taste
3 tablespoons diced, pitted, oil-marinated black olives, optional
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Directions:
Cut the kernels off the cobs using lengthwise strokes of a chef’s knife.
Place the garlic and 1/2 teaspoon of salt in the bottom of a non-reactive bowl. Mash to a paste with the back of a wooden spoon. Add the remaining ingredients, but do not toss the salsa.
When ready to serve, toss the salsa, then taste for seasoning, adding more salt and/or lemon juice as necessary.
Makes 1-1/2 to 2 cups.
Note: Raichlen says you can use grilled corn kernels in this salsa as well. A non-reactive bowl is anything that isn’t aluminum. Stainless steel, glass and ceramic bowls are perfect for this salsa and the following recipe.
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Slaw The Joe’s Stone Crab Way
From BBQ USA by Steven Raichlen
For the dressing:
1/3 cup cider vinegar
3 tablespoons sugar, or more, to taste
1 teaspoon salt, or more, to taste
1/2 teaspoon freshly ground black pepper
For the slaw:
1/2 medium-sized head green cabbage (about 16 ounces)
2 large ripe tomatoes, cut crosswise into 1/4-inch slices
4 tablespoons mayonnaise (preferably Hellmann’s)
2 tablespoons sweet pickle relish
Directions for dressing:
Combine all the ingredients into a large non-reactive mixing bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding sugar or salt as necessary; the dressing should be highly seasoned.
Directions for slaw:
Remove the core from the cabbage and discard it. Cut the cabbage into four chunks. Finely shred the cabbage in a food processor using the shredding disc. Work in batches so as not to overcrowd the processor bowl. You’ll have about 5 cups of cabbage.
Add the shredded cabbage to the bowl with the dressing. Stir to mix, then let stand for about 10 minutes. Mound the slaw on a platter or plates. Lean the tomato slices against the coleslaw. Garnish with dollops of mayonnaise, placing a spoonful of relish in the center of each.
Serves four.
Note from Phyllis: Joe’s Stone Crabs is a longstanding Miami Beach restaurant known for its stone crab claws.
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Goat Cheese, Tomato and Cucumber Salad
Ingredients:
2 heads Boston lettuce, separated into leaves
1 (7-ounce) log goat cheese
Pine nuts
2 large ripe tomatoes, sliced
Handful fresh basil leaves
1 English cucumber, peeled and thinly sliced
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Directions:
Place the lettuce leaves on a large platter. Cut the goat cheese into 1-inch slices. Pat some pine nuts onto each slice and place them on the lettuce leaves. Place the tomato slices around the lettuce leaves. Top them with the basil leaves. Place the cucumber slices around the tomatoes. Add salt and pepper, to taste. Whisk together the lemon juice and olive oil and pour over the salad.
Serves four to six.
Note from Phyllis: All through the autumn and winter, I made salads with imported gorgonzola, Maytag Blue and Roquefort, and forgot about fresh-tasting goat cheese. I prefer chevre from France.
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Cool Rice Salad
Ingredients:
1 (15-ounce) box long grain and wild rice mix
1 pound popcorn shrimp
1 tablespoon baby capers, rinsed and drained
Handful Italian parsley leaves, snipped with scissors
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Directions:
Cook the rice according to package directions. Cool at room temperature. When the rice has cooled, place it in a large serving bowl. Since popcorn shrimp are purchased pre-cooked, just add them to the rice. If you cannot find popcorn shrimp, cook 1 pound medium shrimp, cool them, peel them and cut them into chunks.
Add the capers, parsley, salt and pepper. Whisk together the olive oil and lemon juice and add to the rice salad. Toss well. Chill in the refrigerator but allow to stand for an hour or two at room temperature before serving. The salad should not be ice-cold.
Serves four.
Note from Phyllis: This is another great free-form recipe. You can add just about any herb you wish. You can add a small handful of grape tomatoes, each one cut in half, substitute crabmeat for the shrimp or use no fish at all. The salad would also be delicious with strips of roasted red peppers, chopped pitted olives and scallions. Let your taste buds guide you.
