4th of July Recipes
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Volume 041

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4th of July Recipes
Grilling and Safety Tips from Earl Harrell, BBQ Chef
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4th of July Recipes

The holidays are a great time to get together with family and friends. These great grilling recipes are perfect for the holiday and any time the whole summer long.

Honey Mustard Grilled Chicken Breast

1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!


Blue Cheese Burgers

3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.

Preheat grill for high heat. Gently form the burger mixture into about 12 patties.

Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.


Grilled Steak Sandwiches with Steak Sauce, Mayonnaise,
and Romaine

1/4 cup real mayonnaise
2 tablespoons ketchup
2 tablespoons whole grain Dijon mustard
2 tablespoons molasses
2 tablespoons horseradish, drained
1 1/2 pounds skirt steak
2 tablespoons canola oil
4 hoagies or rolls, split
3 cups shredded romaine lettuce leaves

Combine mayonnaise, ketchup, mustard, molasses and horseradish in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.

Heat grill pan or grill on high heat. Brush steak with oil on both sides and season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until desired doneness. Let stand 5 minutes, then thinly slice.

Spread mayonnaise mixture on rolls. Arrange steak on rolls; top with lettuce. Delicious!!!!!


Savory Grilled Corn

1/2 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon dried minced onion
1/2 teaspoon dried parsley flakes
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium ears sweet corn, silk and husks removed
1/4 cup grated Parmesan cheese

In a small bowl, combine the first seven ingredients. Spread over corn; sprinkle with Parmesan cheese. Wrap each ear of corn in a double thickness of heavy-duty foil. Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.

Grilling tip: Soak whole ears of corn in husks over night before grilling. This will reduce the cooking time on the grill


Cookout Potatoes

4 cups frozen cubed hash brown potatoes, thawed
1/2 cup chopped celery
1/2 cup chopped green pepper
1/3 cup butter or margarine, melted
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 teaspoon salt

Combine all ingredients. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Fold the foil around the potato mixture and seal tightly. Grill, covered, over medium heat for 45-50 minutes or until the potatoes are tender.


Lemon Mousse Pie

1 (9 inch) pie shell, baked
1 (.25 ounce) package unflavored gelatin
1/2 cup lemon juice, fresh
1/4 cup water
1 teaspoon grated lemon zest
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped

In a saucepan, combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.

In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.

Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 1 hour or until firm. Enjoy!

Recipes are from AllRecipes.


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Grilling and Safety Tips from Earl Harrell, Barbecue Chef

· Soak whole ears of corn in husks over night before grilling. This will reduce the cooking time on the grill

· Always wash your hands with soap and water after handling raw meat.

· Make sure your meat is kept cool before placing it on the grill

· When using a charcoal grill, make sure the grill is placed in an open area such as outdoors before starting the grill up

·Never cross-contaminate your food. Use a different utensil for raw and cooked foods.

Visit us next month for more exciting cooking tips.


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Until Next Time!

Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy-to-follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.

Cassandra Harrell
Editor & Soul Food Advisor
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