What's on your Fourth of July Grill?

[KQ]

Did I miss the thread? Can't believe it's not here yet but I don't see it so............


Grilled Cumin-Rubbed Flank Steak
Southwestern Black Bean Salad
Cherry And Apricot Cobbler

LOVE this salad!




Southwestern Black Bean Salad
Serves 6 to 8

WHY THIS RECIPE WORKS
We quickly edited out the dull bell pepper and harsh onion found in traditional recipes for Southwestern black bean salad. Instead, we used scallions, which were mellow and light. Creamy avocados gave the salad richness, tomatoes lent juicy freshness, and corn added welcome sweetness. Sautéing the corn (both fresh and frozen worked well) in a skillet until it was toasty and just starting to brown added a pleasant nuttiness to the kernels. In order to give our salad the wake-up call it needed, we turned the typical dressing ratio of 1 part acid to 3 parts oil nearly upside down, using much more lime juice than olive oil. A teaspoon of honey balanced the citrus kick, and throwing the scallions into the dressing mellowed them nicely.


INGREDIENTS
4 scallions, sliced thin
1 tablespoon minced chipotle chiles in adobo sauce
1 teaspoon honey
⅓ cup lime juice from 3 limes
Salt and pepper
¼ cup olive oil
2 cups fresh or frozen corn (see note)
2 (16-ounce) cans black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
¼ cup finely chopped fresh cilantro

BEFORE YOU BEGIN
You will need 3 to 4 cobs to yield 2 cups of fresh kernels. If using frozen corn, be sure to thaw and drain it.


INSTRUCTIONS
MAKE DRESSING Combine scallions, chipotle, honey, lime juice, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 2 tablespoons oil. (Dressing can be refrigerated, covered, for 1 day.)


TOAST CORN Heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.


TOSS SALAD Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)

[KQ]

Cherry And Apricot Cobbler
Bon Appétit | July 2000
Yield: Makes 12 servings


Filling
2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
2 pounds apricots, halved, pitted
1 cup sugar
3 tablespoons cornstarch
1 teaspoon almond extract

Topping
2 1/2 cups all purpose flour
1/2 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chilled buttermilk
3/4 cup chilled whipping cream

Whipped cream or vanilla ice cream

For filling:
Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.

Meanwhile, prepare topping:
Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.

[SumJongGuy]

Burgers and hot doggers for lunch. K-bobs for dinner almost ready.

[KQ]

Not making the corn this time but have made it in the past and it's good.

Edit: Actually the corn is to-die-for. A bit messy but incredible.




Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn
Serves 4

WHY THIS RECIPE WORKS
Mayonnaise does double duty here, first as a flavorful fat for grilling the corn and then as the base of our sauce.


INGREDIENTS
1 tablespoon ground cumin
Kosher salt and pepper
¾ teaspoon chili powder
¼ cup mayonnaise
¼ cup grated Pecorino Romano cheese
2 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
1 garlic clove, minced
1 (1 1/2- to 2-pound) flank steak, 1 inch thick, trimmed
4 ears corn, husks and silk removed

BEFORE YOU BEGIN
Morton & Bassett Chili Powder is the test kitchen’s favorite chili powder.


INSTRUCTIONS
Combine cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder in bowl. Combine mayonnaise, Pecorino, cilantro, lime juice, garlic, 1/2 teaspoon salt, and remaining 1/4 teaspoon chili powder in separate bowl.


Pat steak dry with paper towels and sprinkle with spice mixture. Grill over hot fire until steak registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to carving board and tent with foil.


Brush corn with half of mayonnaise mixture. Grill corn, turning often, until well browned on all sides, about 12 minutes. Transfer to platter and brush with remaining mayonnaise mixture. Cut corn in half and slice steak on bias against grain. Serve with lime wedges.

[KQ]

Almost forgot! Sangria!



The Best Sangria
SERVES 4

WHY THIS RECIPE WORKS
For a robust, sweet-tart sangria recipe, we started with cheap red wine, which actually makes a better sangria than the expensive stuff. We experimented with untold varieties of fruit to put in our sangria recipe and finally concluded that simpler is better. We preferred the straightforward tang of citrus in the form of oranges and lemons and we discovered that the zest and pith as well as the fruit itself make an important contribution to flavor. Orange liqueur is standard in recipes for sangria, and after experimenting we found that here, as with the wine, cheaper was just fine, this time in the form of triple sec.


INGREDIENTS
2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
¼ cup granulated sugar
¼ cup Triple Sec
1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled



INSTRUCTIONS

The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.


1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

[KQ]

Burgers and hot doggers for lunch. K-bobs for dinner almost ready.

That looks great! Having a lazy day here. Family is off at out local small town Fourth celebration in the park. I just wanted to putter so I'm hanging out and prepping.

[TBS]

Folks in our neighborhood put on an ice cream breakfast

I thought I read somewhere that grilling burgers and kabobs was a Nono

[Buster Highmen]

New York strip, grilled zucchini, grilled broccoli, potato salad, caesar salad. hagan daaz vanilla.

Still choosing the wines, aside from a 2006 de Fargues.

[SumJongGuy]

Red, white, and blue grocery store cup cakes for dessert.

[JimmyCarter]

i’m getting ice cream somewhere

Just had a cone of chocolate chili pepper ice cream. I'm a fan.

[SB]

I had cake and ice cream.

Made some lemon basil garlic scape pesto.

[Meadow Skipper]

New York strip, corn. No pictures.

[Skistack]

Burgers on the grill, because I’m not a communist.


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[oftpiste]

Ribeyes, potsal (non mayo), mushrooms, salad.

KQ, you give really good thread.

[UTpowder]

just pulled the T-Bones off the grill.

[KQ]

Apricot cherry cobbler!

[Meadow Skipper]

Apricot cherry cobbler!

You grilled that?

[KQ]

You grilled that?

LOL! Yeah not in keeping with my title. Came after the grill.

[SB]

just pulled the T-Bones off the grill.

Nice!

[t-the-east]

A day late....

Kebobs, wings, corn. Merica

[HD333]

Celebrating today with 30 people mix of kids and adults.

100 Wellfleet oysters for snacking.
30lbs if steamers, 24 Lobsters, 30+ filets. Plus all the sides that go with it.

3 of us cooking, and yes a very good bottle of Cab has been put aside for the chefs and since we butchered our own tenderloins the choice filets will be cooked last to perfection.

Happy 4th, er 5th!


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[neufox47]

The 4th should be on a Thursday every year.

[k2skier112]

the cover unfortunately

[Self Jupiter]

Learning the pizza grill

Easy day to find a bushel of quahogs. Ate the small ones raw and grilled the big ones, sometimes put on pizzas

[SB]

Buddy brought his big blue smoker into work today, 3/4 lb burgers and bacon on pretzel buns smoked with mesquite. Yum