Your Fourth of July gathering just can’t happen without these foods. So, fire up that grill, spark up those fireworks and give these recipes a go. They may not be exactly like your grandma’s but they are just as good.
1. Brown Sugar Fruit Dip
1/2 cup brown sugar
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup coffee liqueur (optional)
1 cup frozen whipped topping, thawed
Beat brown sugar and cream cheese with an electric mixer until smooth. Add sour cream, vanilla, and coffee liqueur, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish with brown sugar and serve with fruit.
2. BBQ Deviled Eggs
12 large eggs
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
Place eggs in a single layer in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork, mustard, salt, pepper and hot sauce, blend well. Spoon yolk mixture into egg white halves. Garnish with Paprika.
3. Sweet & Spicy Baby Back Ribs
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 pounds)
Sweet-Hot ‘Cue Sauce (Ingredients/directions for sauce below)
Combine first 4 ingredients in a small bowl. Rinse and pat ribs dry.Cut limes into halves and rub ribs with cut sides of limes, squeezing as you rub. Mix ginger, salt and peppers and massage into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
Grill, covered with grill lid, 40 minutes. Reposition ribs, move bottom slap to top and grill another 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot ‘Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs and serve with remaining Sweet-Hot ‘Cue Sauce.
4. Sweet-Hot ‘Cue Sauce
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
5. Root Beer Baked Beans
3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce
Cook bacon in a skillet until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons of the drippings in skillet. Crumble bacon. Sauté diced onion in bacon drippings in skillet over high heat for five minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased baking dish. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thick.
6. Swiss and Mushroom Burgers
2 pounds ground beef
1/4 cup Dijon mustard
3 tablespoons soy sauce
1 teaspoon sugar
6 slices Swiss cheese
1 tablespoon oil
8 ounces chopped baby bella or cremini mushrooms
1 teaspoon dried Thyme
2 cloves garlic, minced
Preheat the grill to medium-high heat. Form the beef into 6 burgers; sprinkle with salt and pepper. Combine the mustard, soy sauce and sugar in a bowl to make glaze. Grill the burgers, brushing the burgers with the glaze about halfway through cooking time. 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 and butter the buns and serve the burgers with the mushroom topping.
7. Spicy Pasta Salad
12 ounces penne pasta
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup white vinegar
Freshly ground pepper
1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
1 (10 -ounce) package grape tomatoes, halved
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. 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 bowl to make the dressing for the pasta salad.
In a large bowl, combine the pasta, dressing, tomatoes and cheese. Add 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.
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