The first half of 2019 is already in the books and the biggest birthday celebration in the U.S. (its own) is here! Whether you're keeping it low key in your backyard this year, attending the local block party or going all out with family & friends we've got some recipes that will certainly make your 4th of July extra special. So, enjoy the beautiful weather and company, and get ready to blow your mind with these easy summer holiday recipes!
Chef Adam put a little midwestern BBQ spin on a classic Cubano that will have your mouth popping off right along with the fireworks!
3-4 lbs pork steak (see recipe details below)
Your favorite BBQ/pork rub
1 cucumber (Japanese, English, Persian, Pickling are all good – 1 cucumber = 1 1/2 cup sliced)
1 Tbs soy sauce
1 Tbs sesame oil
2 Tbs rice vinegar
1 Tbs sugar
1/2 tsp Korean red chili powder (or red chili flake)
1/4 tsp sesame seeds
2 green onions, chopped
Green Chile Aioli
2 egg yolks
1 Tbsp fresh lime juice (about 1 lime)
1 tsp finely minced garlic (about 2-3 cloves)
¼ tsp sugar
½ tsp salt
2-4 Tbsp roasted green chile
1/4 cup freshly chopped cilantro
3/4 cup vegetable oil
Provel cheese slices (or your go-to cheese)
Loaf of bread
HOW TO MAKE IT
Step 1 Cook up some pork steaks
If you aren't located in St. Louis, then you might have to ask your local grocery store butcher to help you out. But, we promise it's worth it. If they don't offer pork steaks where you are, just ask them to cut a bone-in pork shoulder into about 2’’ thick steaks. Rub them down with your favorite pork rub and throw them onto a low temp grill at around 300 °F. Cook them for about an hour, maybe a little longer (until tender). Chop it up & mix with your favorite BBQ sauce.
Step 2 Pickle time
Now, if you're not feeling up for this portion of the recipe feel free to opt for whatever store-bought pickles you fancy! For those of you that want the full effect: slice the cucumber as thick or thin as you'd like. Combine all of the ingredients into a bowl, add in the cucumber slices, mix it up and let it sit in your refrigerator for 15-20 minutes.
Step 3 Stir up the Green Chile Aioli
Place yolks, lime juice, garlic, sugar, salt, and green chiles in your food processor. Pulse to combine. Turn processor on and slowly pour in oil. Process until aioli forms - about a minute. Turn processor off, scrap sides, process again until combined. Serve immediately or store in air tight container in refrigerator until ready to use. Makes approximately one cup.
Step 4 Build your sandwich
Once your pork has been chopped and mixed with your favorite BBQ sauce, lay out the bread slices, top them the cheese, pork and pickles, and finish off with your Green Chile Aioli. Enjoy!
Can you picture yourself chilling in a hammock, listening to Bruce Springsteen, enjoying a Midwestern Cubano, sipping on an almost-too-refreshing punch cocktail? We can. Let's get to it!
1.5 oz Genever or Gin
.5 oz lemon juice
.25 oz simple syrup
.25 oz OJ
.25 oz Luxardo Maraschino liqueur
Fresh raspberries and blueberries
HOW TO MAKE IT
Add ingredients to your shaker with ice, and shake. Add raspberries to the bottom of your glass. Add fresh ice over raspberries. Pour in the cocktail and garnish with blueberries.
"Grilled pizza? Are you sure?" If you haven't made one before, there is no better time than the ultimate grilling holiday to try it out! Here's a delicious recipe we put together. Not into Hawaiian BBQ Chicken Pizza? No worries - grab your favorite toppings and follow along from Step 2!
Pre-made pizza dough from your favorite pizza shop, ready-to-cook pizza crust from your local grocer or make your own from scratch
Mozzarella (or your favorite cheese)
Your favorite BBQ sauce
HOW TO MAKE IT
Step 1 Prep your grilled toppings
Fire up the grill and cook you chicken breast until it reaches the appropriate internal temperature (at least 165°). Cut your pineapple into rings/circles and place on the grill until you get those gorgeous grill marks. Chop up the grilled pineapple and chicken.
Step 2 Grill your crust
Now, it's time to put your pizza crust on the grill until you get those same beautiful grill marks. Hold up! Grill only one side of the crust for now.
Step 3 Top it up!
Next, on the grilled side of the crust, start by layering on the BBQ sauce first before topping it off with the rest of the ingredients. Grill up the uncooked side of the crust over that high heat until the dough is cooked and the cheese has reached that perfect melt!
Ready to unplug for the holiday weekend? This is the cocktail that can help you get there.
1.5 oz Ketel One Botanicals Grapefruit & Rosé
.75 oz fresh lemon juice
.5 oz St~Germain Elderflower liqueur
Brut champagne float
Edible flower garnish (if you're feelin' fancy)
HOW TO MAKE IT
Add the Ketel One Botanicals Grapefruit & Rosé, fresh lemon juice and St~Germain Elderflower liqueur to your shaker with ice, and shake. Strain cocktail into your glass over fresh ice. Top with a Brut champagne float. Garnish with edible flowers.