The first celebration that greets us in July is of course America’s Independence Day. If you have not clean out the cobwebs off your grill, now is the time. July 4^th is not the same without a backyard barbecue with all the trimmings, having friends over, and fireworks later on. It is a time to sit back, down a few cold ones, and have a good time all round.

What to serve during the 4^th? It can be as simple as hot dogs and burgers to barbecuing a whole pig. As for myself, I love to grill some chicken, ribs, and sometimes barbecuing a pork shoulder.  Sides usually consist of a couple vegetables to include a salad, maybe a pasta or rice dish, and top it all off with a baked fruit cobbler or fruit pie with chilled watermelon on the side. Can’t wait……

Here are some recipes to make your 4^th a spectacular one.

Sixteen Spiced Rub Chicken

Recipe courtesy of Bobby Flay

1 tablespoon ground cinnamon
1 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground fennel seed
1 teaspoon ground allspice
1 teaspoon chili de arbol powder
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 (3 to 4-pound) chicken

1 cup applewood or hickory wood chips, soaked in water for 10 minutes

Method

Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).

Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read meat thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving. Serves 4-6

Grilled Korean-Style Short Ribs

1 bunch green onions, slice into thirds (about 1 cup)

6 cloves garlic, roughly chopped

1 teaspoon cayenne pepper or red pepper powder

½  cup dark brown sugar

¼ cup mirin (Japanese rice wine) or dry sherry

½ cup soy sauce

¼ cup unseasoned rice vinegar

¼ cup sesame oil

2 tablespoon sesame seeds

1 cube beef bouillon, crumbled

3 pounds Korean-style beef short ribs (beef chuck flanken) cut 1/3 to ½-inch thick

Method

Combine first 10 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with cooked chopped spinach (opt) and serve. Serves 4

Vietnamese Rice-Noodle Salad

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienne
1 cucumber, halved, peeled, seeded and julienne
1/4 cup chopped fresh mint
1/2 cup basil, finely sliced

3 green onions, julienne
1/4 cup chopped dry roasted nuts or chopped cashews

Method

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, basil, and green onions. Toss well and garnish with peanuts or cashews. Serves 4

Herb-Tossed Corn

Taken from Bon Appetit

6 ears fresh corn, shucked
1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro

Special equipment: a wide 6- to 8-qt heavy pot with a tight-fitting lid
Garnish: fresh cilantro leaves

Method

Bring 1 1/2 inches water (do not salt water) to a boil in pot, and then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter.

While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne. When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to a serving bowl.

Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature. Serves 4

Ginger Yogurt with Berries and Crunchy Caramel

Taken from Bon Appétit

Assemble the berries and yogurt up to a few hours ahead, then pour the caramel over shortly before serving.

Berries and yogurt
6 (7-ounce) containers plain Greek yogurt
1 (4-ounce) package crystallized ginger, minced (about 3/4 cup)
1 small container raspberries
1 small container blackberries
1 small container blueberries
1 (8-ounce) container strawberries, hulled, halved (quartered if large)

Caramel
1 cup sugar
1/4 cup water

Mix yogurt and ginger in medium bowl; spread in large shallow serving bowl. Cover yogurt with berries. DO AHEAD Can be made 4 hours ahead; cover and chill.

Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is dark caramel color, swirling pan occasionally, about 7 minutes. Immediately pour hot caramel over berries, avoiding pouring down inner sides of bowl. Let stand until caramel hardens, about 5 minutes, and serve.  Serves 6

Kitchen Tips—Have you ever had trouble making shortcakes or biscuits that come out hard like stone or flat as a pancake and you just can’t figure where you went wrong?. The next time you try your hand at either, remember to follow these few simple rules:

1. Use very cold butter or shortening (or a combination of both). Cut the butter into small pieces and, if it's warm in your kitchen, put the butter in the freezer for a few minutes to firm up.
2. Gently mix the butter or shortening with the flour just until the mixture resembles a coarse meal.
3. When adding liquid, make sure it is well chilled for best results.
4. Pat the dough out very gently to the desired shape and thickness. The less you handle the dough, the better it will be.
5. When using a biscuit cutter, be sure you don't twist it; twisting seals the edges and the biscuit won't rise as much.

It is hard to believe half of the year has already gone by. Before more month passes by, seize every moment you get to enjoy the simple things in life. Take a walk in the park; grab a cup of coffee with a friend; share an ice-cream cone with a loved one. Its these simple things that grounds us, help us remember who we are, and that we are the ones who dictate how we want to live. Until the next newsletter, have a Happy 4^th , eat well, stay healthy and live life to the fullest!

The story of barbecue is the story of America:  Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.  ~Vince Staten