I'll be having people over on the 4th, and will be cooking for it the next few days, so I'm trying to go easy on dinners until then. Friday will be Saag Paneer. I've had saag with lamb, but this will be my first with paneer.
I think lasagna is always better after a second bake, so I made one the other day and I'll be recooking it for dinner Saturday. Sunday will be leftovers.
For my gathering, with the theme being "cheese" (every dish will have cheese in it) I'm doing 3 mains- a meat baked ziti, a creamy chicken enchilada dish, and brisket mac and cheese, using my favorite easy mac and cheese recipe. Doing wings, a sundried tomato guac, and a few different crostinis for apps. Mrs. in UT is making cheesecake and I'm making a carrot cake with cream cheese frosting. I may add cheese dogs so Jimmy G won't think I'm a commie :)
Happy Independence Day everyone, and what are you eating this weekend?
Tomorrow is simple. Catfish and fries. Either fillets or nuggets marinated in buttermilk with Fire & Smoke Society Fish Monger seasoning then dipped in a seasoned flour and cornmeal mix and deep fried. The fries are Checkers fries from the frozen section. One day I'll get a fry cutter and make my own
Sunday dinner is smoked brisket with black beans and rice n and collards seasoned with smoked turkey leg. I brined 5h3 brisket from Sunday night to Wednesday, seasoned it generously with Fire & Smoke Society Black and Tan. I'm putting it on the smoker tomorrow night around 8 and pulling it out between 11 and noon Sunday. I use pecan. Not as overpowering as hickory or mesquite
For the greens I put the turkey leg in a pot of water, bring it to a boil then lower the heat to simmer for at least an hour. I take out the leg and throw in the greens. I strip the meat off the bone with a fork and put it in a pan with sautéd onions and garlic. I add the blanched greens and chicken stock and cook another 10 minutes.
The black beans and rice is store bought
I am not in charge of July 4 food, but I'm guessing several racks of ribs and chicken in wine, or on the side, is on tap for the 4th.
I am not in charge of July 4 food, but I'm guessing several racks of ribs and chicken in wine, or on the side, is on tap for the 4th.
Marty, if you've got the grill going, you might consider this. Doesn't have to be smoked. You could do it in the oven, also. From Hey, Grill, Hey
POOR MAN'S BURNT ENDS
3 pound chuck roast
1/2 cup BBQ sauce (your favorite brand/recipe)
1/4 cup brown sugar
2 Tablespoons brown sugar
SIMPLE BEEF RUB
1 Tablespoon coarse Kosher salt
1 Tablespoon coarse ground black pepper
1 Tablespoon garlic powder
Directions
Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.
Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point. Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).
Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.
Enjoy the 4th everyone!!!
Tomorrow is simple. Catfish and fries. Either fillets or nuggets marinated in buttermilk with Fire & Smoke Society Fish Monger seasoning then dipped in a seasoned flour and cornmeal mix and deep fried. The fries are Checkers fries from the frozen section. One day I'll get a fry cutter and make my own
Sunday dinner is smoked brisket with black beans and rice n and collards seasoned with smoked turkey leg. I brined 5h3 brisket from Sunday night to Wednesday, seasoned it generously with Fire & Smoke Society Black and Tan. I'm putting it on the smoker tomorrow night around 8 and pulling it out between 11 and noon Sunday. I use pecan. Not as overpowering as hickory or mesquite
For the greens I put the turkey leg in a pot of water, bring it to a boil then lower the heat to simmer for at least an hour. I take out the leg and throw in the greens. I strip the meat off the bone with a fork and put it in a pan with sautéd onions and garlic. I add the blanched greens and chicken stock and cook another 10 minutes.
The black beans and rice is store bought
Good luck with the brisket :) I cut my own fries with just a knife, not that big a deal.
Or at least say you did :)
Classic. Enjoy. I've been doing July 4th for about 10 years. I had a year when everything was burgers, and another where everything was hot dogs, all different. But I like to do a different theme every year.
Enjoy the 4th everyone!!!
A nice eclectic weekend, Johnny. Carolina bbq sauce is underappreciated, imo.
Quote:
thus week. tonight is fried chicken from a local take out. It is very good and sometthing we do not get muck of back home in NJ. Tomorrow is a pulled pork feast with Carolina (vinegar based) BBQ sauce. Sunday will be a seafood buffet- shrimp, crab cakes and tuna. Monfay is red white and blue- hot dogs for lunch and burgers for dinner.
Enjoy the 4th everyone!!!
A nice eclectic weekend, Johnny. Carolina bbq sauce is underappreciated, imo.
I agree Bill. There are some products I just cannoy get back in NJ- Carolina BBQ Suace being one, good grits being another. We always bring back to NJ a fair amount of both.
Quote:
In comment 15745637 johnnyb said:
Quote:
thus week. tonight is fried chicken from a local take out. It is very good and sometthing we do not get muck of back home in NJ. Tomorrow is a pulled pork feast with Carolina (vinegar based) BBQ sauce. Sunday will be a seafood buffet- shrimp, crab cakes and tuna. Monfay is red white and blue- hot dogs for lunch and burgers for dinner.
Enjoy the 4th everyone!!!
A nice eclectic weekend, Johnny. Carolina bbq sauce is underappreciated, imo.
I agree Bill. There are some products I just cannoy get back in NJ- Carolina BBQ Suace being one, good grits being another. We always bring back to NJ a fair amount of both.
Your grits problem in NJ is solved.
Best Grits - ( New Window )
Sunday grilling some chicken breasts, havent decide on BBG sauce or garlic basil lemon olive oil marinade
Monday hot dogs and bratwursts, cole slaw, kraut
enjoy the 4th everyone.
if we lived in the same neighborhood and ate together we each weigh 300+ :-)
Quote:
In comment 15745637 johnnyb said:
Quote:
thus week. tonight is fried chicken from a local take out. It is very good and sometthing we do not get muck of back home in NJ. Tomorrow is a pulled pork feast with Carolina (vinegar based) BBQ sauce. Sunday will be a seafood buffet- shrimp, crab cakes and tuna. Monfay is red white and blue- hot dogs for lunch and burgers for dinner.
Enjoy the 4th everyone!!!
A nice eclectic weekend, Johnny. Carolina bbq sauce is underappreciated, imo.
I agree Bill. There are some products I just cannoy get back in NJ- Carolina BBQ Suace being one, good grits being another. We always bring back to NJ a fair amount of both.
It's really easy to make at home. Here's a very simple recipe that requires no cooking:
Ingredients
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally to mix in the sugar, and store for up to 2 months in the refrigerator.
Many of the recipes contain mustard and ketchup. It you want something like that, I'm linking one I like. It requires minimal cooking.
Link - ( New Window )
1 onion, finely chopped
1/2 c. finely chopped scallions
2 tsp. fresh thyme leaves (or 1 teaspoon ground thyme)
2 tsp. salt
1 tsp. ground Jamaican pimento (allspice)
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
4 to 6 Scotch bonnet peppers (habaneros are fine too)
1 tsp. ground black pepper
1/2 tsp. salt (or to taste)
Optional: 1 Tbsp. light brown sugar or 1 Tbsp. dark rum
Mix ingredients together with a food processor until smooth.
To create a marinade, do not use salt, add 3 tablespoons soy sauce, 1 tablespoon cooking oil, and 1 tablespoon cider or white vinegar.
Great spread, but it doesn't sound like you, lol. You're not jazzing anything up? Easy on the buns and corn, buddy :) I just bought fresh corn at Safeway for 3 cents a cob. Gonna make elote with it for ribs next week.
1 onion, finely chopped
1/2 c. finely chopped scallions
2 tsp. fresh thyme leaves (or 1 teaspoon ground thyme)
2 tsp. salt
1 tsp. ground Jamaican pimento (allspice)
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
4 to 6 Scotch bonnet peppers (habaneros are fine too)
1 tsp. ground black pepper
Optional: 1 Tbsp. light brown sugar or 1 Tbsp. dark rum
Mix ingredients together with a food processor until smooth.
To create a marinade, use only 1 tsp. salt, add 3 tablespoons soy sauce, 1 tablespoon cooking oil, and 1 tablespoon cider or white vinegar.
Sorry, screwed up the salt. This one is fixed
Sunday grilling some chicken breasts, havent decide on BBG sauce or garlic basil lemon olive oil marinade
Monday hot dogs and bratwursts, cole slaw, kraut
enjoy the 4th everyone.
if we lived in the same neighborhood and ate together we each weigh 300+ :-)
Victor, you do love that grill :) I still haven't made it to octopus. I've probably made more things I love to eat in the past couple of years than at anytime, but I'm managing to keep my weight where I want it. But if I was near some of you guys, I dunno
Quote:
If interested, here's my recipe for the jerk rub/marinade:
1 onion, finely chopped
1/2 c. finely chopped scallions
2 tsp. fresh thyme leaves (or 1 teaspoon ground thyme)
2 tsp. salt
1 tsp. ground Jamaican pimento (allspice)
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
4 to 6 Scotch bonnet peppers (habaneros are fine too)
1 tsp. ground black pepper
Optional: 1 Tbsp. light brown sugar or 1 Tbsp. dark rum
Mix ingredients together with a food processor until smooth.
To create a marinade, use only 1 tsp. salt, add 3 tablespoons soy sauce, 1 tablespoon cooking oil, and 1 tablespoon cider or white vinegar.
Sorry, screwed up the salt. This one is fixed
I never had jerk until the last year or two, but it's a favorite now. Like you, I do it 2 ways and the recipe is pretty similar. My rub has only powders, no fresh ingredients. I've been using that in the air-fryer. My marinade has only oil as a liquid. And I use a little less heat than you do :)
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weather permitting tomorrow, nice double cut pork chops on the grill with honey, orange balsamic glaze.
Sunday grilling some chicken breasts, havent decide on BBG sauce or garlic basil lemon olive oil marinade
Monday hot dogs and bratwursts, cole slaw, kraut
enjoy the 4th everyone.
if we lived in the same neighborhood and ate together we each weigh 300+ :-)
Victor, you do love that grill :) I still haven't made it to octopus. I've probably made more things I love to eat in the past couple of years than at anytime, but I'm managing to keep my weight where I want it. But if I was near some of you guys, I dunno
LOL making up for lost time
Sunday we are going to a local place Tazza Kitchen they have a bunch of places in VA, SC & NC a woodfire small plate restaurant never had a bad meal so looking forward to it.
For the fourth it’s crazy here. The neighborhood has a block party but on steroids more than half the entire neighborhood is involved mainly held in my cul-de-sac, but we close the entire street leading to it. We get Porta Johns I think 4 this year, jump room inflatables & water slides for the kids, and a crazy firework show after dark. A DJ and a large tent hopefully not necessary?
They used to light them off by hand years ago when we first bought our home , but my BIL is an engineer and does shows for a client in the Caribbean every year, so he has a board for it and started doing it for us for more safety. A bunch of guys in the area collect throughout the year motors they probably spend 3 or 4 grand on the stuff and my BIL sets it all up.
Food wise my sous chef for 16 years and close friend built his own smoker out of a 500-gallon propane tank on a trailer for side catering jobs. We are doing a whole hog I believe it’s 250lbs doing a Carolina mop sauce for it and will pop it on mid to late afternoon Sunday.
A neighbor owns a Huli Huli chicken truck who will be making that I had never heard of it before apparently a big Hawaiian favorite.
Another neighborhood family owns a few burger and dog food trucks, and they will have one of them here as well. And I believe there are 10 to 12 families making all the side dishes.
Cops always show up due to the fireworks but when they realize the mayor and a few judges are there with the family they just get some free food and go on there way.
Always a fun day and everyone takes a lot of extra care for safety hopefully the weather will cooperate and have a great day. We are expecting around 175 adults and 40 to 50 plus kids.
Sunday we are going to a local place Tazza Kitchen they have a bunch of places in VA, SC & NC a woodfire small plate restaurant never had a bad meal so looking forward to it.
For the fourth it’s crazy here. The neighborhood has a block party but on steroids more than half the entire neighborhood is involved mainly held in my cul-de-sac, but we close the entire street leading to it. We get Porta Johns I think 4 this year, jump room inflatables & water slides for the kids, and a crazy firework show after dark. A DJ and a large tent hopefully not necessary?
They used to light them off by hand years ago when we first bought our home , but my BIL is an engineer and does shows for a client in the Caribbean every year, so he has a board for it and started doing it for us for more safety. A bunch of guys in the area collect throughout the year motors they probably spend 3 or 4 grand on the stuff and my BIL sets it all up.
Food wise my sous chef for 16 years and close friend built his own smoker out of a 500-gallon propane tank on a trailer for side catering jobs. We are doing a whole hog I believe it’s 250lbs doing a Carolina mop sauce for it and will pop it on mid to late afternoon Sunday.
A neighbor owns a Huli Huli chicken truck who will be making that I had never heard of it before apparently a big Hawaiian favorite.
Another neighborhood family owns a few burger and dog food trucks, and they will have one of them here as well. And I believe there are 10 to 12 families making all the side dishes.
Cops always show up due to the fireworks but when they realize the mayor and a few judges are there with the family they just get some free food and go on there way.
Always a fun day and everyone takes a lot of extra care for safety hopefully the weather will cooperate and have a great day. We are expecting around 175 adults and 40 to 50 plus kids.
That sounds like more fun than a person should be allowed to have. Have a great time
I did burgers last Sunday, I've got ribs and corn for next Tuesday, and wings on July 4th. So we're sorta on the same page :)
Pinwheel sausage and Thumann’s hot dogs.
Corn on the cob and chips with spinach and artichoke dip as well as a summer bean salad.
I also made a tuna salad with shallots, pickle relish and celery that I’ll keep in the fridge for sandwiches.
Monday will be our customary souped up burgers, dogs, grilled corn on the cob, macaroni salad, key lime pie, and some cool drinks. And then head out to the golf club to watch the fireworks display. Always solid...
Quote:
In comment 15745875 sb from NYT Forum said:
Quote:
If interested, here's my recipe for the jerk rub/marinade:
1 onion, finely chopped
1/2 c. finely chopped scallions
2 tsp. fresh thyme leaves (or 1 teaspoon ground thyme)
2 tsp. salt
1 tsp. ground Jamaican pimento (allspice)
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
4 to 6 Scotch bonnet peppers (habaneros are fine too)
1 tsp. ground black pepper
Optional: 1 Tbsp. light brown sugar or 1 Tbsp. dark rum
Mix ingredients together with a food processor until smooth.
To create a marinade, use only 1 tsp. salt, add 3 tablespoons soy sauce, 1 tablespoon cooking oil, and 1 tablespoon cider or white vinegar.
Sorry, screwed up the salt. This one is fixed
I never had jerk until the last year or two, but it's a favorite now. Like you, I do it 2 ways and the recipe is pretty similar. My rub has only powders, no fresh ingredients. I've been using that in the air-fryer. My marinade has only oil as a liquid. And I use a little less heat than you do :)
Yeah, the air fryer is great for them! Also I take the seeds and veins out of the peppers, so it's not crazy hot. Still pretty hot though, LOL!
Carnitas
Quote:
Burgers, Dogs & Ribs. Probably Potato Salad & Jersey corn on the cob. MY local farmer told me he will have his own by the 4th. (Samaha's Farm Aberdeen NJ)
Great spread, but it doesn't sound like you, lol. You're not jazzing anything up? Easy on the buns and corn, buddy :) I just bought fresh corn at Safeway for 3 cents a cob. Gonna make elote with it for ribs next week.
Sometimes simple is just what you need! I'm planning on 1 ear of corn, one burger bun & one hot dog bun, and maybe a cup of potato salad. Leaving sugar out of the dry rub on the ribs, so that the leftovers will fall in line with 'the program' Elote sounds like a great idea tho....
Monty, that salad sounds incredibly refreshing
Brats or Burgers Sun.
Same for the 4th.
Corn on the cob and Homemade Maple Pecan pie each day.
Pinwheel sausage and Thumann’s hot dogs.
Corn on the cob and chips with spinach and artichoke dip as well as a summer bean salad.
I also made a tuna salad with shallots, pickle relish and celery that I’ll keep in the fridge for sandwiches.
Are you the guy hoarding the Thumann's hot dogs? No one else can get any :)
Monday will be our customary souped up burgers, dogs, grilled corn on the cob, macaroni salad, key lime pie, and some cool drinks. And then head out to the golf club to watch the fireworks display. Always solid...
I haven't made you tasso gravy recipe yet, but I will
Carnitas
No vegans around? :)
Brats or Burgers Sun.
Same for the 4th.
Corn on the cob and Homemade Maple Pecan pie each day.
Was that your second PB&J of the week?
Quote:
Stuffed Flounder tonight.
Brats or Burgers Sun.
Same for the 4th.
Corn on the cob and Homemade Maple Pecan pie each day.
Was that your second PB&J of the week?
lol
Quote:
In comment 15745737 smshmth8690 said:
Quote:
Burgers, Dogs & Ribs. Probably Potato Salad & Jersey corn on the cob. MY local farmer told me he will have his own by the 4th. (Samaha's Farm Aberdeen NJ)
Great spread, but it doesn't sound like you, lol. You're not jazzing anything up? Easy on the buns and corn, buddy :) I just bought fresh corn at Safeway for 3 cents a cob. Gonna make elote with it for ribs next week.
Sometimes simple is just what you need! I'm planning on 1 ear of corn, one burger bun & one hot dog bun, and maybe a cup of potato salad. Leaving sugar out of the dry rub on the ribs, so that the leftovers will fall in line with 'the program' Elote sounds like a great idea tho....
If you believe in resistant starches, you can double up on the potato salad :)
Did you bring that recipe from NY to VA? Seems to be an upstate NY thing
All good though, I am starving!
This plus I have some country ribs from the local farm so I'm doing those - in the oven, BBQ heresy I know but I don't have a smoker and they actually come out great if you have 3-4 hours for them.
Pork tenderloin and lobster on the propane grill tomorrow. I will go Philly style with the pork on a sesame seed roll with sharp provolone and greens.
Burgers and dogs for the fourth. Probably chilled seafood from the remains of the lobster with some shrimp and raw clams and/or oysters.
It is needless to say for me that there will be beer the whole time. Fruh Kolsch, Focal Banger, Torpedo, Kirin Ichiban, and bottled Duvel are on the menu.
I'm cheating on Monday. Bought seasoned wings from Costco today, another smoke or grill high heat decision pending.
Probably will make some red potato salad regardless for both nights. I grew up eating a recipe that was basically one part mayo, one part sour cream, a dap of Coleman's mustard and a dash of garlic powder. Really good mix of flavor.
Not sure what else I'm going with at this point. Publix runs always end up with me buying way too much for the three of us (really two... The little one probably will stick to his basics)
Pork tenderloin and lobster on the propane grill tomorrow. I will go Philly style with the pork on a sesame seed roll with sharp provolone and greens.
Burgers and dogs for the fourth. Probably chilled seafood from the remains of the lobster with some shrimp and raw clams and/or oysters.
It is needless to say for me that there will be beer the whole time. Fruh Kolsch, Focal Banger, Torpedo, Kirin Ichiban, and bottled Duvel are on the menu.
Holy crap I'm coming to your place next year!
Quote:
Burgers, dogs, potato salad, pasta salad, etc.
This plus I have some country ribs from the local farm so I'm doing those - in the oven, BBQ heresy I know but I don't have a smoker and they actually come out great if you have 3-4 hours for them.
When you got your whole pig, did they cut country ribs?
Pork tenderloin and lobster on the propane grill tomorrow. I will go Philly style with the pork on a sesame seed roll with sharp provolone and greens.
Burgers and dogs for the fourth. Probably chilled seafood from the remains of the lobster with some shrimp and raw clams and/or oysters.
It is needless to say for me that there will be beer the whole time. Fruh Kolsch, Focal Banger, Torpedo, Kirin Ichiban, and bottled Duvel are on the menu.
Everything sounds great. You are clearly out of my league beer-wise. Have you ever tried Miller Lite? :)
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In comment 15745498 Jints in Carolina said:
Quote:
Burgers, dogs, potato salad, pasta salad, etc.
This plus I have some country ribs from the local farm so I'm doing those - in the oven, BBQ heresy I know but I don't have a smoker and they actually come out great if you have 3-4 hours for them.
When you got your whole pig, did they cut country ribs?
Yes, that was part of the package. These ones are meatier though. It's a small farm right up the road.
I'm cheating on Monday. Bought seasoned wings from Costco today, another smoke or grill high heat decision pending.
Probably will make some red potato salad regardless for both nights. I grew up eating a recipe that was basically one part mayo, one part sour cream, a dap of Coleman's mustard and a dash of garlic powder. Really good mix of flavor.
Not sure what else I'm going with at this point. Publix runs always end up with me buying way too much for the three of us (really two... The little one probably will stick to his basics)
I did my wings in the sous vide. I have them air drying in the fridge now. Tomorrow morning I'll hit them with some dry rub and baking powder, and crisp them up on the grill. We'll see how they come out. Too many to do in small batches in the deep fryer.
Also did some burgers on the grill, and sugar snap peas and salad from the garden. Potato salad and macaroni salad were from Adams in Kingston - too much work to make those from scratch. As I had a lot of gardening to do as well - that's the last of the sugar snap peas, replaced them with zucchini and cucumbers...