Eats for the 4th of July
Hope you are all enjoying your pre-fourth activities! We are having a chill day today after driving to a family reunion and back yesterday. PJs, smoothies and movies are happening today, and then Dex has hippotherapy. (which is his favorite) We are hoping we can see the fireworks from our house tonight since we live close to the little downtown area where they are happening now.
Today, I wanted to share an easy fourth of July meal, if you are still in need of some ideas that aren’t your traditional hot dog or hamburgers on the grill meal. (Which is totally what we are having!)
These are a few of my favorite recipes, that go together so nicely for a 4th of July meal!
Appetizer- Fruit salsa by Your Cup of Cake
1 C. strawberries, diced
1 C. blueberries
1 C. jicama, peeled and diced
1/4 C. red onion, diced
1/4 C. cilantro, chopped
juice of 1 lime
Combine all ingredients together and salt to taste! The flavors will marry over time so feel free to let it hang out in the bowl for 20 minutes before serving!
Serve with tortilla chips or cinnamon sugar pita chips!
Main- BBQ Sliders with Brussel Sprout Slaw- by Tiffani Thiessan
Brussel Sprouts Slaw:
½ cup apple cider vinegar
12 ounces shaved Brussels sprouts (about 3 cups)
1/4 cup mayonnaise
2 tablespoons buttermilk
4 teaspoons lemon juice
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Pulled Pork Sliders:
2 tablespoons paprika
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon cayenne
Kosher salt and freshly ground black pepper
3 pounds bone-in pork shoulder roast (Boston butt)
2 onions, sliced thick
1 cup barbecue sauce
1/4 cup chicken broth
Brown sugar, as needed
Apple cider vinegar, as needed
24 slider buns or dinner rolls, such as King's Hawaiian Sweet Rolls
*Special equipment: a 6-quart slow cooker and an immersion blender
For the Brussels sprouts slaw: Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.
For the pulled pork sliders: In a medium bowl, whisk together the paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne and 1 teaspoon salt. Massage the mixture into the pork, wrap it tightly in plastic wrap and refrigerate overnight.
When ready to cook, put the onions in the bottom of a 6-quart slow cooker insert. Unwrap the seasoned pork and put it fat-side up on top of the onions. Pour the barbecue sauce and chicken broth over the pork. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high. The meat is done when you can easily pierce it with a fork and it slips away from the bone.
Gently transfer the cooked pork to a large baking dish and cover loosely with foil. Pour the cooking liquid from the slow cooker into a gravy separator and allow the fat to rise (or use a large spoon to skim the fat from the cooking liquid). Pour the defatted liquid into a high-sided bowl or saucepan and add the onions from the slow cooker. Using an immersion blender, puree the onions and liquid until you have a smooth, thick sauce. Season the sauce with brown sugar, vinegar, salt and pepper.
When the meat is cool enough to handle, use 2 forks or your fingers to shred the meat. To use 2 forks, hold 1 in each hand, place the tines back-to-back in the meat and pull in opposite directions, breaking the meat apart as you pull. Discard any bones, visible fat and gristle. Add sauce to your desired level of moistness and toss to combine.
Arrange the buns on a dry work surface, placing the tops and bottoms side-by-side with the insides facing up. Place about 2 ounces of pork on the bottom half of each bun, top with about 1 tablespoon of the Brussels sprouts slaw and cover with the top of the bun.
Cocktail- Rose sangria- by Barefoot Contessa
1 (750 ml) bottle good rosé wine
1/2 cup Pom Wonderful pomegranate juice
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup superfine sugar
3 tablespoons Grand Marnier
1 tablespoon Cognac or brandy
Water and ice, plus extra ice for serving
1/2 cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced ¼ inch thick
Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.
Dessert- Sprinkle Dipped Ice Cream Sandwiches
I found this idea on pinterest and thought it was brilliant. Just let your ice cream sandwiches hang out for a few minutes to soften, then roll them in red, white and blue sprinkles and put them back in the freezer until you are ready to serve them! For those friend who are dairy free like us, we use the So Delicious Coconut Milk Ice Cream Sandwiches. So good and so simple!
So run out to the store, or instacart the ingredients you will need to need to make this fun meal for your 4th of July celebration!