NFT: What's on your 4th of July Menu?

There's an old school kielbasa store in South River, NJ that has some great sausages, but nothing like that place.

The butcher I go to here has all locally sourced, farm raised meat and they make a few of the classics. All sausage is good.

Probably a "white roots" veggie puree on the side - potatoes, celery root, parsnip, turnip and garlic simmered in water for 30 minutes, then pureed briefly in the food processor with a glug of evoo and plenty of fresh ground pepper.

A big salad, and a batch of sauteed turnip greens on the side.

Easy peasy menu, nothing to stress about. I've got well sauteed sliced crimini and Shitake mushrooms a la proveçal already ready for garnishing the steaks.

And some kick ass red wines...

So lobsters

but i was thinking of turning them into ravioli. Not very 4th of July, so maybe I'll just eat them as is.

legendary in Ridgewood.

Starting it off with stuffed clams, Burnt ends, dogs, sausage & Pepperoni Breads.

Dinner is Sausage/Peppers/onions on rolls from Anthony & Sons Bakery(bread is key), Pork Ribs from Kansas City and Burgers.

Now lets hope the weather is ok here in NW NJ.

Declaration of Independence and let other people feed me.

it simple this year. Grilling burgers and dogs on Saturday then smoking ribs and chicken on Sunday. No fancy rubs just a salt sugar brine, salt and pepper seasoning, then smoking for 4 hours with post oak chips. Serving them with black beans and rice, greens and potato salad

Burgers, Coleslaw, and some grilled corn.

Dessert, my wife is making a Blueberry Cobbler, and my daughter is throwing her hat in the ring with a Brookie.

My wife’s family always went to their store in Ridgewood ...the Bauernwurst is the best ... usually mild so not to cause the dreaded reflux ... enjoy it ...one of the few things I miss about the ny area is the ethnic food.

In comment 14927953 BlueLou'sBack said:

Quote:

Probably a "white roots" veggie puree on the side - potatoes, celery root, parsnip, turnip and garlic simmered in water for 30 minutes, then pureed briefly in the food processor with a glug of evoo and plenty of fresh ground pepper. A big salad, and a batch of sauteed turnip greens on the side. Easy peasy menu, nothing to stress about. I've got well sauteed sliced crimini and Shitake mushrooms a la proveçal already ready for garnishing the steaks. And some kick ass red wines...

Lou, love that white root puree. Started having that at Thanksgiving.

In comment 14927977 Devour the Day said:

Quote:

Starting it off with stuffed clams, Burnt ends, dogs, sausage & Pepperoni Breads. Dinner is Sausage/Peppers/onions on rolls from Anthony & Sons Bakery(bread is key), Pork Ribs from Kansas City and Burgers. Now lets hope the weather is ok here in NW NJ.

You must live in Denville or Mt Tabor area, Anthony & Son's is my go to when we come home to visit. The bread is amazing and buy in bulk to bring back home and freeze it. The market is top notch as well.

a couple things, frogmore stew with Portugese clam boil.

Frogmore stew (sometimes called low country boil) is generally shrimp, potatoes, corn and sausage like an andouille and old bay seasoning.

Picture:



A Portuguese clam boil is clams, corn, potatoes, green onions, a sausage called Linguica (sometimes chorizo) and sometimes lobster/mussels

picture:



So,I'm keeping the old bay flavor of the Frogmore stew, and adding the second sausage so it will be andouille and linguica or chorizo and adding more seafood so instead of just shrimp, I'll have little neck clams, cherry stone clams, and maybe even some fish chunks. I call it Frogmore Seafood Boil.

Buffalo basted rotisserie chicken, wagyu beef sliders, smoked brisket poutine with Q sauce and fried cheese curds, Fire & Ice salad, Grilled sweet corn, smoked campfire style black beans.
Having most of the in-laws and kid’s over this year only all of us have been pretty isolated with all that’s going on so wanted to keep it family only to be safe.
Hope everyone has a great day.

In comment 14928267 pjcas18 said:

Quote:

a couple things, frogmore stew with Portugese clam boil. Frogmore stew (sometimes called low country boil) is generally shrimp, potatoes, corn and sausage like an andouille and old bay seasoning. Picture: A Portuguese clam boil is clams, corn, potatoes, green onions, a sausage called Linguica (sometimes chorizo) and sometimes lobster/mussels picture: So,I'm keeping the old bay flavor of the Frogmore stew, and adding the second sausage so it will be andouille and linguica or chorizo and adding more seafood so instead of just shrimp, I'll have little neck clams, cherry stone clams, and maybe even some fish chunks. I call it Frogmore Seafood Boil.

Wow. Can you send the leftovers?

In comment 14928272 section125 said:

Quote:

In comment 14928267 pjcas18 said: Quote: a couple things, frogmore stew with Portugese clam boil. Frogmore stew (sometimes called low country boil) is generally shrimp, potatoes, corn and sausage like an andouille and old bay seasoning. Picture: A Portuguese clam boil is clams, corn, potatoes, green onions, a sausage called Linguica (sometimes chorizo) and sometimes lobster/mussels picture: So,I'm keeping the old bay flavor of the Frogmore stew, and adding the second sausage so it will be andouille and linguica or chorizo and adding more seafood so instead of just shrimp, I'll have little neck clams, cherry stone clams, and maybe even some fish chunks. I call it Frogmore Seafood Boil. Wow. Can you send the leftovers?

good luck having leftovers. Actually this year with a smaller crowd there probably will be some leftovers.

amazing!

I'm not sure what they do to their ground beef, but it's incredible.

Looking forward to a frankfurter tomorrow! The guy in line ahead of me ordered 20 of them! Yum!

Happy 4th everyone! And stay safe!

..

I'm not sure if Apple Pie gets better than this!

:thumbsup:

And something I have never done before: Smoked Queso, bacon wrapped Asparagus and Peppers on the grill

Breakfast tomorrow will be a seared hanger steak & eggs. I'll cook the eggs in the cast iron pan after I sear the steaks, along with a little butter.
I also plan on smoking two pork butt. Savory rub, with no sugar, with a Vinegar BBQ sauce. I also have some jumbo party wings marinating in olive oil, garlic, Worcestershire, apple cider vinegar & Frank's Red Hot. I will probably put a spicy rub on them, i've been using a rub called '8 Second Ride Carne Asada Seasoning' I think it will be really good on wings. Also making some slaw, using Duke's mayo, pretty surprised to find in here in NJ.

Happy 4th BBI

Re the white roots puree, I began looking for a way to make a "mashed potatoes" style side dish that has lower carbs than the traditional, and started a few years ago doing 1/2 and half with turnips. In Israel where Jerusalem artichokes ("sunchokes" here?) are prolific I started making the dish in thirds from potatoes, turnips, and Jerusalem artichokes and liked it even better than the half and half blend.

I tried incorporating parsnips, but they simple weren't a tasty addition - in Israel. The parsnips themselves were rather tasteless.

Recently at a nice restaurant we were served a puree of potato, parsnips, garlic and celery root and it was fabulous, so I decided to duplicate it.

I like the spiciness and bitterness the addition of turnips brings, too.

It's funny, but depending where you are different vegetables can be better, or worse. The best example I can give for that is butternut squash vs banana squash. In the US, and particularly California, butternut squash is awesome and banana squash rather bland. In Israel it's exactly the opposite, banana squash is excellent and butternut squash tough and flavorless. Go figure.

I have a quartet of salads already prepared: caponata, marinated roasted sweet bell peppers, marinated beets and cole slaw.

It isn't just for Christmas anymore.

Steak Fries, Homemade Coleslaw, Corn on the Cob...

Homemade Apple Pie with Vanilla Ice Cream!

Have a great 4th everyone!

😍😍😍😍😍

hot dogs and hamburger over charcoal
Jalapenos stuffed with cheese, onion, garlic and wrapped in bacon (then grilled)
Mexican street corn

large salad with CA EVO, red wine vin and Italian seasoning. Potato salad and slaw....thats all I got.