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Come Party With Me: Independence Day - Menu

partysugar — Tue, 30 Jun 2009 09:00:45 -0700

Although I don't consider myself the most patriotic person, I love a good 4th of July celebration! With its warm weather, barbecue dinner, and fireworks finish, chances are you enjoy the nation's birthday party, too. If you haven't decided what to serve your family and friends, consider whipping up a meal that is all-American.

Start things off with finger-licking-good chicken wings. The sweet and spicy sauce is so simple it can be made with items you already have in your pantry. Next move on to a beloved classic: a bacon cheeseburger with all the fixings. No backyard party is complete without several stellar sides, so plate up a generous helping of creamy potato salad.

A platter of plump in-season heirloom tomatoes drizzled with olive oil rounds out the menu. Are you enticed by the sound of these dishes? Check out the recipes when you read more.

Chicken Wings With Sweet-and-Spicy Pantry Sauce
From Food & Wine

Ingredients

16 chicken wings, with the two joints attached, tips removed
1 cup ketchup
1/4 cup Dijon mustard
1/4 cup hot sauce
1/4 cup soy sauce
1 tablespoon light brown sugar

Directions

Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places.
In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
Light a grill. Remove the chicken wings from the marinade, leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes.
Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

Serves 4.

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Home-Ground Burgers With Bacon, Cheese, and Fresh Thyme
From Emeril Lagasse

Ingredients

2 pounds boneless beef chuck, cut into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 slices cheddar cheese
4 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded iceberg lettuce
8 thin slices tomato
Mayonnaise, for serving
Ketchup, for serving
Mustard, for serving
Pickles, for serving

Directions

Place the diced chuck in a large bowl.
Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes.
Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine.
Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Alternately, use a food processor to grind the meat in batches. Form gently into four patties. Cover and refrigerate until chilled, about 1 hour.
Preheat a grill to medium, and lightly oil the grate.
Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger.
Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Serves 4.

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Potato Salad
From Tyler Florence

Ingredients

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens and capers for garnish.
Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes
Peel the cool eggs and grate them into the bowl.
Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Serves 4-6.

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Perfect Tomato Salad
From Real Simple

Ingredients

1 1/2 pounds tomatoes, preferably a mix of colors and sizes
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt

Directions

With the tip of a paring knife, remove the stems from large tomatoes and slice them 1/4 inch thick. Leave grape or cherry tomatoes whole.
Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.

Serves 6.

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Come Party With Me: 4th Of July - Menu II

partysugar — Wed, 27 Jun 2007 06:39:38 -0700

Yesterday I wrote about the appetizers and several of the side dishes for a 4th of July Barbeque. Today it's time to move onto the classic main course portion of the same menu. Serve guests finger licking good barbequed ribs and grilled corn on the cob with herb butter to pair with a caprese salad and thick cut grilled french fries. Finish the meal with a stunning, cool red white and blue dessert in the form of make ahead ice cream sundaes. Scoop the ice cream in sundae dishes before the barbeque and allow guests to finish them off with their own toppings. To take a look at these perfect 4th of July recipes, read more

Barbecued Ribs
From Ina Garten

1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)

Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned.
Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute.
Add the zest and ginger and cook for an additional minute.
Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer.
Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
Serve with extra barbecue sauce on the side.

Serves 6-7.

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Grilled Corn on the Cob
From Kraft Foods

4 ears of corn
1/4 cup (1/2 stick) butter, softened
2 Tbsp. Grated Parmesan Cheese
1 tsp. chopped fresh parsley

Preheat grill to medium-high heat.
Husk corn; remove silk. Rinse under cold water; shake off excess water. Wrap corn individually in foil.
Grill 15 to 20 min. or until corn is tender, turning occasionally.
Remove from grill; unwrap corn.
Mix butter, Parmesan cheese and parsley; spread onto corn.

Serves 4.

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Red, White, & Blueberry Ice Cream Sundaes
From Bon Appetit magazine

1 cup plus two 1/2-pint baskets blueberries
2 teaspoons fresh lemon juice
2 cups powdered sugar
1 cup whipping cream
1/4 cup water
3/4 cup chilled whipping cream
1 pint vanilla ice cream
1 pint raspberry sorbet
1 pint strawberry ice cream
1/2 cup pecans, toasted, chopped

Combine 1 cup blueberries and lemon juice in medium bowl; mash well.
Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes.
Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer.
Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up).
Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks.
Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes.
Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.

Serves 6.

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Come Party With Me: 4th Of July - Menu I

partysugar — Tue, 26 Jun 2007 05:57:30 -0700

When it comes to planning a 4th of July menu you have two options. You can either create a meal with all red, white, and blue foods, or serve classic all American barbeque dishes. I've decided to go with the latter by offering guests a delicious setting of summery eats. To start, warm up store bought gourmet sausages for mini hot dogs in croissant dough buns. Next, platter sliced raw vegetables like carrots, red peppers, and broccoli with ranch dip made from a Ranch seasoning packet mixed with sour cream. Add a homemade nacho cheese sauce to these easy grocery store items and you're set! After the appetizers offer a caprese salad and thick cut grilled french fries as part of the main course. For these tasty recipes, read more

Nacho Cheese Sauce
From Bobby Flay

1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt

Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
Serve warm in a crock or fondue pot with crunchy tortilla chips for dipping.

Serves 8-10.

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Caprese Salad
From Big Oven

4 large tomatoes
1 package Fresh mozzarella cheese packed in water
4 tablespoon Extra virgin olive oil
16 leaves Basil sliced
1 1/2 tablespoon Balsamic vinegar
Salt and pepper to taste

Slice tomatoes about one quarter inch thick and arrange on a plate.
Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.
Mix olive oil and balsamic vinegar. Pour over tomatoes. Add salt and pepper to taste.

Serves 4.

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Seasoned Grilled Fries
From Bobby Flay

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin

Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes.
Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil.
Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes.
Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

Serves 6 to 8.

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Come Party With Me: Fourth of July - Menu

partysugar — Tue, 24 Jun 2008 07:45:42 -0700

Since the Fourth of July is a holiday that celebrates all things American, serve a delicious meal of classic American dishes. Start things off with a tex mex favorite: guacamole and chips. Set up a burger bar with an assortment of cheeses, vegetables, and condiments. Invite guests to assemble a burger to their own liking.

Maple glazed baked beans are a sweet and smoky side, while watermelon and arugula salad is a cool and refreshing alternative. To learn how to make these delightfully patriotic dishes, read more.

Guacamole and Chips
From Real Simple magazine

Ingredients

5 avocados, cut into 1/2-inch pieces
1/2 red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/8 teaspoon black pepper
1 16-ounce bag tortilla chips

Directions

In a large bowl, combine the avocados, onion, jalapeñ, cilantro, lime juice, salt, and pepper. Stir well.
Serve with the tortilla chips.

Serves 8.

Make ahead: prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.

NUTRITION PER SERVING: CALORIES 427(44% from fat); FAT 21g (sat 3g); CARBOHYDRATE 56g; SODIUM 297mg; PROTEIN 7g; FIBER 13g; SUGAR 3g

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The Burger Bar
From Tyler Florence

Ingredients

2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties.
When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt.
Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them.
Serve the hamburgers in the buns with the accompaniments below.

Makes 4 burgers.

Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

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Maple-Glazed Baked Beans
From Food and Wine magazine

Ingredients

1 pound yellow eye or navy beans, soaked overnight and drained
2 cloves
1 small onion, sliced 1/2 inch thick
2 bay leaves
1/2 pound meaty bacon, fat side scored
1/2 cup pure maple syrup
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/4 cup plus 1 tablespoon ketchup
2 teaspoons kosher salt
1 tablespoon Dijon mustard

Directions

Preheat the oven to 325°.
In a large pot, cover the beans with 2 inches of water and bring to a boil. Reduce heat to low and simmer, skimming occasionally, until the skins peel back when you blow on them, about 1 hour. Reserve 4 cups of the cooking liquid and drain the beans.
Transfer the beans to a 10-by-13-inch baking dish. Stick the cloves in a slice of onion; nestle the onion slices, bay leaves and bacon, fat side up, among the beans.
In a bowl, whisk 2 cups of the reserved cooking liquid with the maple syrup, Worcestershire, dry mustard, 1/4 cup of the ketchup and 1 teaspoon of the salt; pour over the beans and bake for 3 hours.
Stir the remaining 1 teaspoon of salt into 1 cup of the cooking liquid; pour over the beans and bake for 1 1/2 hours longer.
Whisk the remaining cooking liquid and ketchup with the Dijon mustard and pour over the beans. Bake for 1 1/2 hours longer, until the beans are richly browned. Let stand for 15 minutes. Discard the cloves and bay leaves, and serve.

Serves 6.

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Watermelon Arugula Salad
From Gourmet magazine

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Directions

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

Serves 4.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 04 Jul 2009 09:30:19 -0700

Ring in the Fourth with our favorite (and most festive) red, white, and blue recipes!
Quiz: Do you know where your Fourth of July food came from?
For last-minute July 4th partygoers, Party's planned an Independence Day gathering.
Simple yet brilliant tip: Microplane fresh garlic.
Items we're incapable of living without for the month of July.
Starbucks shifts its focus to wellness with a new healthy foods menu.
My newest warm weather obsession: puréed peach and mint Popsicles.

Come Party With Me: Independence Day - Dessert

partysugar — Wed, 01 Jul 2009 11:30:39 -0700

While one could easily serve red, white, and blue parfaits at a 4th of July party, I prefer to give guests a more all-American dessert - in the form of a crowd-pleasing cupcake. When I saw these adorably patriotic cupcakes in the current issue of Martha Stewart Living, I knew they would be on the menu at my Independence Day celebration.

The vanilla cake batter is dotted with fresh blueberries before being baked. Each individual cake is iced with fluffy seven-minute frosting and topped with a single plump raspberry. These pretty cakes are a light sweet treat, ideal for Summer entertaining. If you're interested in reading the recipe, do so after the break

Summer of Salads: Garden Salad

YumSugar — Tue, 30 Jun 2009 15:00:17 -0700

Although I hold appreciation for foie gras bon-bons and osetra caviar, haute cuisine isn't the only food I'll open my heart (and stomach) to: Since I've never been able to outgrow my love for Americana staples such as processed cheese and the McDonald's Egg McMuffin, I simply embrace them.

Another big-chain menu item I crave? The enormous bowl of garden salad that's a part of every visit to the Olive Garden. On the rare occasion that I find myself dining at the restaurant, there's something about the ultracrisp lettuce leaves, the mildly earthy black olives, and the pickled juice that squirts out of the pepperoncini that calls to my senses. So when I recently came across a test kitchen attempt to replicate the salad, I couldn't resist trying it at home. For a crunch-quenching side that's perfect for a 4th of July celebration, keep reading

Come Party With Me: Fourth of July - Invite

partysugar — Mon, 23 Jun 2008 12:15:55 -0700

It seems like every time I speak with one of my friends, the question, "What are you doing for the 4th?" comes up. If you're one of the many that haven't made plans yet, consider hosting a barbecue to celebrate the all-American holiday. I'm planning a blow-out bash, complete with fireworks and red, white, and blue decor, so stay tuned all week and feel free to use my ideas to inspire your own patriotic party.

Before you start thinking about the menu, notify friends about the event. To learn how I made these star-spangled invitations, read more.

To make a similar invite to the one seen here you will need the following supplies:

2 sheets blue cardstock
red and white paper
scissors
red, white, and blue ribbon
computer and printer
star template
tape

To assemble the invite:

Start by creating a new Word document. Write out the details of the party. I wrote the following message in the font American Typewriter in size 16:

Please join me for a
4th of July Blowout Bash

Cookout and Cocktails 6:30 pm
Fireworks to follow

PartySugar’s Vacation House
Arnold, CA
Call for directions: 415.555.5555

Change the text color to dark blue and add decorative red stars. Print out on plain paper and check for grammar or spelling errors. Once satisfied with the look and wording of the invite, print out and cut down to size.

Cut the red paper 1/8 an inch larger than the text page. You are creating a red border.

Slice a small slit in the top of both the red and white paper. Slide the ribbon through and tie in a knot. Set aside.

To create the star envelope, print out the star template. Shrink to 60 percent and print again. Cut out the template.

Trace the pattern on to the blue cardstock. Cut out the stars, repeat with second piece of cardstock.

Tape the end tip of the blue stars together to close. Repeat with two other sides, leaving the top open for the invite to slide in and out.
Slide the red and white invite inside and send.

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What's Yummy This Week: YumSugar Weekly Recap

YumSugar — Sat, 07 Jul 2007 08:03:30 -0700

We hope everyone had a great 4th of July! This week we finished up our planning, and if you didn't get enough patriotic eats, be sure to check out this flag cake.
Speaking of the 4th of July, in this year's competition, American Joey Chestnut defeated Japan's Takeru Kobayashi in the Nathan's famous hot dog eating competition.

The reality cooking shows are bonkers this week. Alton Brown wishes they could start over on The Next Food Network Star, while Gordon Ramsay gives Melissa another chance on Hell's Kitchen.
Quite the discussion is going on about whether or not unwanted food should be left for the homeless. Be sure to voice your opinion.
If you've just kicked off your grilling season, be sure to check out these must have grilling accessories.

Did your local 7-Eleven turn into a Kwik-E-Mart?
If you've got a lot of time on your hands, check out this recipe for fresh lime chiffon cake. If you don't then just steal the filling recipe - it takes 3 minutes to make and is well worth it.
The film Ratatouille is doing well at the box office, but have you ever wondered exactly what ratatouille is?
Looking for a unique dinner? Try cucumber & apricot sandwiches.
Friends coming over and you don't know what to make? Get a few tips for a no fail impromptu party menu.
Finally, we'd like to know, how much do you usually tip?

Sunday BBQ: Grilled Peaches and Goat Cheese Crostinis

YumSugar — Sun, 01 Jul 2007 05:55:38 -0700

This week we've fixed up a great 4th of July bbq menu including good ol' bbq ribs. Since there are already a bunch of bbq entrees at your fingertips, I thought I'd try something new for this week's Sunday BBQ. Sweet tangy peaches and creamy goat cheese make for a perfect start (or finish) to any meal. Pair the flavors with a sparkling wine and you'll be set. To get the recipe for Grilled Peaches and Goat Cheese Crostinis, read more

Grilled Peaches and Goat Cheese Crostinis
From iVillage

3 tablespoons olive oil
8 slices French bread, 1/2 inch thick
2 large ripe yellow peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 small shallot, thinly sliced
2 ounces goat cheese
8 sprigs marjoram

Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).

Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.

Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.

Note: To use this a dessert, try omitting the shallots and marjoram and sprinkling in brown sugar instead.

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