Summer's here, and there's no better opportunity than 4th of July weekend to enjoy a great outdoor feast and celebrate with your friends and family! We've got your menu covered with some delicious recipes below, all of which are great for balancing your time preparing for your party while enjoying the company. Don't worry, we didn't forget the alcohol.
Enjoy the long weekend and the fireworks! 🇺🇸 🎆
- Julie & Jesse
HOT HONEY MARGARITA
First and foremost, have the alcohol ready when your guests arrive.
For the salt rim:
4 tablespoons flaky sea salt
For the margarita:
2 tablespoon raw honey
½ teaspoon harissa
2 tablespoons very hot water
6 oz tequila
2 oz Cointreau
3 oz fresh lime juice
Make your salt rim by mixing the flaky sea salt and smoked paprika in a shallow plate. Wet the rim of your glass (with water or even lime juice!) Turn your glass upside down in the salt mixture and cover all sides of the rim.
To make your margarita, stir together the raw honey, harissa, and hot water. Mix in your tequila, Cointreau, and fresh lime juice. Shake or stir, and enjoy!
Prepare your entrée before setting it on the grill!
2 whole chipotle peppers, canned in adobo
1 small jalapeño, seeds removed (optional)
½ cup fresh squeezed orange juice
¼ cup fresh squeezed lime juice
¼ cup extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 cloves garlic
1 small bunch cilantro, leaves and tender stems only
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
2 tablespoons dark brown sugar
2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch pieces
For serving: Flour tortillas, lime wedges, avocado, salsa and cilantro
Add the jalapeño, chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar to the bowl of a food processor or blender. Blend until smooth, 1 minute. Transfer ¼ cup of the marinade to a small bowl, cover and refrigerate. Pour the remaining marinade in a large container with lid or a 9x13 casserole dish. Place the steaks in the dish and coat completely with marinade. Cover container with tight fitting lid or plastic wrap and refrigerate at least 3 hours or overnight.
To cook, crank up your grill to the highest heat setting, cover, and preheat for 10-20 minutes, then grease with high-heat oil.
Remove steaks from marinade and gently shake off excess. Place directly on the hot grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook until well charred on one side, 2-3 minutes and then turn it over to cook for another 3-4 minutes. Transfer the steaks to a cutting board, tent with foil and allow them to rest for 5 minutes. Slice thinly AGAINST the grain and serve immediately with tortillas, lime, avocado, the extra marinade salsa and fresh cilantro.
Fennel works perfectly in this coleslaw recipe because it’s crunchy texture holds up to the dressing. Plus, the mild licorice flavor is a beautiful balance against the creamy vinegar taste.
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
¼ teaspoon table salt
Freshly ground black pepper to taste
2 fennel bulbs, cored and thinly sliced (a mandolin slicer works great here!)
2 stalks of celery, thinly sliced on a bias
2 green onions, thinly sliced on a bias
2 tablespoons chopped fresh cilantro
1 teaspoon diced jalapeno pepper (optional)
Toss the sliced fennel, onions, celery, cilantro and jalapeño pepper together in a medium bowl. Whisk together the mayonnaise, lime juice, red wine vinegar, salt and pepper. Pour dressing over the veggies and stir to combine. Cover bowl with plastic wrap and place in the refrigerator until ready to serve. The slaw is best if you can let it sit for a couple of hours in the fridge before serving – this allows the flavors to marry and the fennel to tenderize slightly.
WATERMELON w/ FETA & DUKKAH
This is the easiest appetizer to make and the flavors work surprisingly well together. Think of it as an upgrade from your regular sea salt on watermelon slice.
4 cups watermelon cubes
¼ cup crumbled feta
2 Tablespoons dukkah
Slide 4-5 watermelon cubes on to a skewer. Sprinkle feta and dukkah on top, et voila! Easy, right??
WHOLE WHEAT BLUEBERRY HAND PIES
We can’t think of anything more American than blueberry pie. Apple pie maybe, but with blueberries, there’s no peeling, coring, pitting, etc. This easy-as-pie recipe is the ultimate summer dessert.
Makes About 12 Pies
1 Whole Wheat Pie Crust recipe
3 Tablespoons sugar
2 Tablespoons corn starch
2 cups fresh blueberries (8-10 ounces)
1 teaspoon lemon zest
1 Tablespoon fresh squeezed lemon juice
1 Tablespoon cold water
1-2 Tablespoons turbinado sugar (or sugar in the raw)
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
In a small bowl, whisk together the sugar and cornstarch. In a separate bowl, stir together the blueberries, lemon zest and lemon juice. Pour the sugar-corn starch mixture over the blueberries and using a rubber spatula, gently toss until thoroughly incorporated. Set aside.
On a lightly floured surface, roll out one of the discs of dough into a 12-inch round. Using a 3- to 4-inch cookie cutter, cut out 6 rounds and place them on the prepared baking sheet (these are the bottoms of your hand pies).
On a lightly floured surface, roll out the second disc of dough just as you did the first and cut 6 more rounds. With a pairing knife, make a little slit in the center of each round (these are the tops of your hand pies).
Spoon about 2 Tablespoons of blueberries in the center of the bottom dough rounds, leaving about ¼-inch of a border. Lightly dab the outside of each with water. Place the remaining 6 dough (with the slits) on top and seal the edges together with your fingers, then use a fork to crimp the edges.
Whisk egg and water together in a small bowl and brush egg wash on each hand pie, then sprinkle about ¼ teaspoon turbinado sugar on top. Bake for 30-40 minutes or until golden brown and the juices are bubbling. Allow to cool before serving.
To your perfect outdoor summer feast!