Recipes for your 4th of July celebration | Events
There is absolutely nothing wrong with grilled hamburgers and hot dogs on the grill for your holiday celebration. We all love that! However, here are a few ideas for other things you might want to add to those old stand-bys while your grill is nice and hot. plus a cool drink to sip while you're outside. Most are quite simple, and would make a great meal even better!
Margarita Shrimp Skewers
¼ cup Triple Sec
¼ cup Tequila
1 teaspoon grated lime rind
¼ cup fresh lime juice
2 teaspoons cumin
½ teaspoon salt
1/8 teaspoon cayenne
3 garlic cloves, minced
1 lb shrimp, deveined (tails on)
Mix first 8 ingredients in a shallow dish. Marinade shrimp for one hour.
Place on skewers and grill until pink and cooked through.
Fajita Grilled Steak
1 small white onion, chopped coarsely
1 garlic clove, peeled and roughly chopped
1 tablespoon fresh lime juice
½ teaspoon cumin
¼ teaspoon cayenne
½ teaspoon salt
1 pound beef skirt steak or flank steak, trimmed of surface fat
In a food processor or blender, combine one-quarter of the onion, the garlic, lime juice, cumin and salt. Process to a smooth paste. Place the skirt steak in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours. (not more than 8 hours!)
Remove the steak from the marinade. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1½ to 2 minutes per side for medium-rare.
Ernie's Barbecued Chicken
Recipe from Ernie Gilbert, Ky.
2 - 3 to 3-1/2 Lb Broiler-Fryer Chickens
4 Cups Cooking Oil
2 Tablespoons Salt
1-1/2 Teaspoons Black Pepper
1 Teaspoon Paprika
1 Cup White Vinegar
1 Quart Ernie's Barbecue Sauce (See separate recipe)
Wash and dry the chicken well, either whole or cut up, your choice. In a large bowl put all the chicken, pour vinegar over the whole or pieces of the fowl, marinate for a few minutes, pat dry again, mix salt,paprika and black pepper togather coating chicken or pieces well with mixture. Heat oil to 360 degree's, fry for about 10 to 15 min. transfer chicken to a baking pan brush with the BBQ sauce and bake for about another 15 min. brushing every 5 min. (um-um good)
Big Ernie's Barbecue Sauce
4 Cups Tomato Juice
2 Cups Tomato Sauce
½ Cup Cooking Oil
½ Cup Vinegar (White)
1 Lemon (Juice & Pulp-No white peel)
2 Cloves Garlic (Diced)
2 large Bayleaves
1 large White Onion
2 Green Onions- - -(Diced, including 2" of the tops)
1 Medium Green Pepper (Diced)
¼ Teaspoon Ground Red Pepper (Cayenne)
½ Teaspoon Crushed Red Pepper
½ Teaspoon Black Pepper
1 Teaspoon Salt
½ Teaspoon Oregano (Crushed)
2 Tablespoons Worcestershire Sauce
3 Tablespoons Brown Sugar
½ Cup White Sugar
Bring this to a boil, reduce to a simmer and cook for about 2 hours, stirring freqently or until it sticks to the back of a spoon. Then pour through a strainer or cheese cloth.
Grilled Chicken Pizza
Turn grill on low heat.
2-4 chicken breasts cooked and diced (depends how meaty you like your pizza)
1/4 green pepper (more if you like)
1 jar pizza or spaghetti sauce
1 pound mozzarella cheese
Pizza dough mix
1 tsp. Italian seasonings
1 large piece of foil (poke a couple small holes)
Roll out pizza dough; (shape that would best fit grill) pour sauce over crust. Spread evenly and add all other ingredients as preferred. Place foil with holes on top shelf of grill and place pizza on foil. Cooking time is approximately 12 minutes for pizza to brown and be crisp. Be careful removing from grill.
Sliced Grilled Potatoes
Recipe from Rolando Parra of Texas
3 to 6 med to large potatoes
3 to 5 zucchinis
8 to 12 mushrooms
2 cloves garlic chopped
3 tbs black pepper
3 tbs salt or to taste
2 cups virgin olive oil
1 large zip lock freezer bag.
Wash and cut potatoes long way into 3 equal sizes. Also cut zucchini into quarters. Chop garlic and pour olive oil, salt & pepper into zip lock bag. Place potatoes, zucchini & mushrooms into bag. Place it in the refrigerator for about 2 to 3 hrs. Turning bag around about every 30 to 45 mins. Place potatoes, zucchini and mushrooms on the grill flipping sides about every 8 mins. Do not use fork or any sharp objects, use tongs to turn them around. Once golden brown, remove from grill and place on a dish and serve hot. Enjoy and happy eats.
A fabulous appetizer with a bit of creamy goat cheese or feta
Preparation time: 30 minutes
Servings: 4 (2 half peach)
Recipe from Christy Bowens of N.C.
"One of my favorite things to eat is salmon. I love it on the grill but its not very easy to cook fish on a grill without it falling through the cracks. "
Here's how Christy does it:
Take your salmon, put it in some foil, top it with red oninons, bell pepper, mushrooms, garlic, soy sauce, salt, fresh ground pepper and a pat or two of butter.
Seal it in the foil and put it on the grill for about 30 minutes.
The aroma is out of this world.
Grilled Fresh Peaches
4 fresh ripe, medium peaches
1 tablespoon dry Thai spice mixture OR
1 tablespoon mixture of red chili flakes, dry leaf thyme, garlic pwder, lemon pepper, and ground coriander
1 ounce crumbled Chevre goat cheese or Feta
Crackers or dried small toast rounds
Fresh herb sprigs for garnish
1. Peel peaches, cut in half and remove pits. Dust well with spice mixture. Cover and hold for 30 minutes. Before cooking, spray peaches lightly with non-stick spray.
2. Grill or broil until lightly browned on each side, turning often. Cook only until slightly softened. Remove and cool briefly.
3. Cut peaches into large wedges and place on a bed of lettuce. Sprinkle with crumbled cheese and serve with crisp crackers or toast rounds.
Berry flavor abounds in this cool, refreshing healthy drink.
Preparation time: 20 minutes or less
2 cups granulated sugar
2 cups water
4 pints fresh strawberries
2 cups ice cubes
6 medium lemons, fresh juice to equal 1 cup
2 cups cold water
1. Combine sugar and water in medium saucepan and bring to full boil over HIGH heat. Stir until sugar is completely dissolved. Boil for 3 minutes. Remove from heat and allow sugar syrup to cool completely. Pour into large pitcher or beverage container.
2. Puree berries in food processor or blender. On HIGH speed, add ice to blender and puree until smooth. Pour berry mixture into sugar syrup.
3. Add lemon juice and water and stir until completely dissolved.
4. Serve in chilled glasses decorated with a sprig of mint, if desired
If you have recipe ideas or requests, send them to us at MamaSteph@kltv.com or visit our Facebook page to share or ask questions by clicking here.
Here are some general tips for successful cooking on a grill; great tips, especially if you're new to grilling!