Take your Independence Day grilling to a new level with this festive feast – San Bernardino Sun


The one-year treat for the Cabin Fever case is the July 4th Gathering, which is a gathering to show off delicious food and celebrate friendship. For many, stirred emotions marked this year’s holiday event. A sort of victorious dance.

Yes, it’s time for a backyard party. Chill the drink and serve a welcome cheese or pork platter. Take out a long-handled grill tool and a meat thermometer. Sharpen the carving knife.

The grilled trichip seems to be perfect for the menu. The triangular sirloin mass is cooked like a steak, but sliced ​​like a soft breast. Combined with a quarter salad sprinkled with blue cheese dressing, you can make a meal plate at Taste Paradise, especially if it has half onion pickles and cherry tomatoes.

Iceberg lettuce has a pretty dangerous reputation, but it’s perfect to be cut into quarters. Soak the quarters in an ice bath for 5 minutes to make them very crisp. It’s an easy task when you wait for the grilled beef to rest for a few minutes before cutting it into 1-inch pieces.

If the guest isn’t intending to sit at the table, cutting the crispy wedge into bite-sized pieces can be a problem. In this case, cut the iceberg into bite-sized pieces, toss them with the dressing, then spread them out.

Dressings and onion pickles can be made a few days ahead and stored in the refrigerator in an airtight container. Cherry tomatoes can be cut in half a few hours before serving.

For dessert, the preventative olive oil cake topped with lemon curd and fresh berries, peaches and figs is delicious. Dig it and enjoy mouth-watering food and cautious optimism.

Chef David Srey’s Blue Cheese Dressing

Yield: about 2 cups

Equipment

2 tablespoons of apple cider vinegar

Salt and freshly ground pepper, preferably white pepper, to taste

1/2 teaspoon dry mustard

1/2 cup crushed blue cheese See cook’s note

1/2 cup buttermilk

1/4 cup mayonnaise

1/2 cup canola oil; see the cook’s notes

Options: sour cream; see the cook’s notes

Cook’s Note: When I make this dressing, I often add blue cheese before using it (yes, I love blue cheese). If you need a thicker dressing to sprinkle on your wedge salad, use only 1/4 cup of oil and add enough sour cream to maintain the required consistency.

procedure

1. Combine vinegar, salt, pepper and dry mustard in a medium bowl. Mix well and stir until the salt dissolves. Add the rest of the ingredients and mix. Taste and adjust the seasoning. Refrigerate and seal tightly.

Homemade blue cheese vinaigrette and pickled onions play an important role on this 4th of July Independence Day. (Photo by Cassitomas)

Pickles of simple red onions from Buchon

Yield: About 2 cups

Equipment

1 large red onion

3/4 cup red wine vinegar

1/3 cup and 1 teaspoon granulated sugar

procedure

1. Cut off the root of the onion and discard it. Cut in half from top to bottom. Remove the outer layer along with the skin. Cut the V inside the bottom to remove the core. Cut into horizontal slices 1/8 inch thick.

2. Pack in a clean 1 liter canned jar. Please reserve an unsuitable time slot. If you don’t have a canned jar, use a heat-resistant bowl.

3. Put the vinegar and sugar in a small non-reactive saucepan, bring to a boil over high heat and stir to dissolve the sugar. Pour a mixture of hot vinegar over the onions. Once the onions have started to wilt, you can probably add the remaining onions to the jar. Cover and let cool.

4. Refrigerate for at least 24 hours or up to 2 weeks.

Source: Thomas Keller and Jeffrey Cerciello’s “Buchon” (artisan, $ 50)

A tip for making a neighborhood salad to soak iceberg lettuce in an ice bath. (Photo by Cassitomas)

Grilled three-chip wedge salad with blue cheese vinaigrette and pickled onions

Yield: 6 servings

Equipment

Onions in vinegar; see recipe

Blue cheese vinaigrette, see recipe

A trimmed 2-pound three-point roast. See the cook’s note

1 1/2 tablespoon extra virgin olive oil or vegetable oil

Taste the coarse salt and freshly ground black pepper 1/2 teaspoon each

1 cup purchased tomato-based barbecue sauce from your favorite stores such as Bull’s-Eye Original and Texas Style Barbecue Sauce

Instant read thermometer or wireless meat thermometer such as Thermo Pro

A big, solid head of iceberg lettuce

2 cups cherry tomatoes, red or yellow, or half of each

ice cream

Cook’s Note: If the trichip is sold untrimmed and with a lot of fat left over, I buy 3 pounds of trichip to get rid of most of the fat.

procedure

1. Prepare the pickled onions and the blue cheese vinaigrette. Coldness.

2. To cook meat, take it out of the refrigerator 30 minutes before cooking. Rub the meat with oil and season with salt and pepper. Prepare a charcoal or gas barbecue for indirect medium heat (350-450 degrees). If you are using charcoal grilling, leave an open area for indirect heating and place the drip pan in the open area. If you are using a gas grill, raise all the burners, close the lid and heat for 10 minutes. Turn off the burner on one side and reduce the heat on the other burner to medium (350-450 degrees). Clean the grill with a wire brush. Cook the meat over direct heat for about 10 minutes until it comes out on all four sides. Switch to indirect heating and grill if necessary. For a bleeding medium (130 degrees with a thermometer), it takes 20 to 30 minutes. Cook it in barbecue sauce every 5 to 10 minutes while the meat is cooking and wring out the meat each time. All gas grills are different, but in my case I have to close the lid most of the time during the last 20-30 minutes of the grill to maintain a temperature of 350-450 degrees. Transfer to a cutting board (preferably one with wells).

3. Meanwhile, while the meat is resting, put ice and water in a large saucepan or bowl. Cut the lettuce into 1/6 (vertical corner) with a sharp knife and soak in ice water. Soak for 5 minutes. Remove the wedge from the ice water, gently hold it with the cut end down, and shake vigorously over the sink to remove as much water as possible. Repeat with the remaining quarters. Drain for 1 to 2 minutes with a paper towel or clean tea towel.

4. Place a shim on each plate with the cut end facing up. Apply lots of dressing to each corner to create puddles on both sides of the corner. Sprinkle tomato and onion pickles on top and sides. Cut the tripe into 1 to 1 1/2 inch pieces and spread them out on the plates around each corner. If necessary, sprinkle lightly with coarse salt.

An olive oil cake topped with powdered sugar and lemon curd is a perfect dessert to end your holiday meal. (Photo by Nick Kuhn)

Chef Jamie Gwen’s Olive Oil and Lemon Cream Cake

Yield: 8 servings

Equipment

Butter to grease bread

3 large eggs, beaten

2 cups of sugar

1 cup extra virgin olive oil

11/4 cup of milk

1/4 cup orange liqueur

1/4 cup fresh orange juice

1 tablespoon finely grated or chopped lemon zest (colored part of the zest)

2 cups all-purpose flour

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1 teaspoon of kosher salt

1 cup finely chopped almonds. Fractional use

Filling: powdered sugar

7 minutes of lemon cream (including the recipe)

Garnish: Fresh fruits such as berries, sliced ​​figs, sliced ​​peaches

Optional garnish: fresh mint twigs

procedure

1. Preheat the oven to 350 degrees. Grease a 10-inch non-stick cake pan with butter.

2. In a large bowl, combine the eggs, sugar, olive oil, milk, liqueur, juice and zest. Sift flour, baking soda, baking powder and salt into a separate bowl. Add the dry mixture to the egg mixture. Mix with a whisk until well combined. Fold most of the almonds to get 2 tbsp.

3. Pour the mixture into a butter cake mold. The dough should reach about 1/4 inch below the top of the pan (if necessary, use additional dough to make individual “cakes” in a muffin pan). Sprinkle the top of the reserved almonds. Bake in preheated oven for 1 hour or until toothpick inserted in center is clean. Place in a cooling rack. Cool completely. Run a knife around the edges to loosen the cake. Place on the pan. Sift the powdered sugar. Sprinkle the cake with powdered sugar and shake the sieve handle.

4. To serve, cut into quarters. Place each quarter on the plate. Garnish each wedge with lemon cream. Serve with fresh fruit and, if necessary, fresh mint sprigs. If necessary, sprinkle with powdered sugar again.

Source: “Good Food for Good Times” by Jamie Gwen and Lana Sills ($ 24.95)

7 minutes of lemon cream

Yield: About 1 1/2 cups

1/2 cup fresh lemon juice

1/2 cup unsalted butter (1 stick)

1/2 cup of sugar

1 whole egg

3 egg yolks

A pinch of salt

procedure

1. Put the lemon juice and butter in a pan over medium heat and stir over low heat until the butter melts.

2. Whisk Sugar, whole egg, yolk; stir in the butter mixture. Stir constantly over low heat for 7 minutes, or until mixture thickens and back of spoon is coated. Add a little salt and stir. Keep it tightly closed in the refrigerator for use or storage.

Source: “Good Food for Good Times” by Jamie Gwen and Lana Sills ($ 24.95)

If you have a cooking question, please contact Cassitomas [email protected]

Take Your Independence Day Grill To A New Level With This Festive Feast – San Bernardino Sun Source Link Take Your Independence Day Grill To A New Level With This Festive Feast – San Bernardino Sun


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