Fourth of July is one of our favorite holidays around the ranch. We get together with friends and family, fire up the grill more often than not, swap stories, and get up to speed on life’s events – all while enjoying a good meal. Dinner might be followed by fireworks. Below are some recipe suggestions to help you celebrate this historic holiday.
Grilled corn on the cob screams a Fourth of July picnic. This recipe kicks grilled corn up a notch. Rather than pairing the corn with butter, it’s paired with tomato-infused oil made from grilled tomatoes and extra virgin olive oil, as well as fresh herbs, garlic and honey. (Click here to see the recipe.)
Corn is one of those summer vegetables we can’t get enough of. We like it on the cob and in a salad like this one. This dish is easy to prepare and allows you to capitalize on the summer corn harvest. It includes tomatoes, red onion, queso fresco cheese, and avocado. (Click here to see the recipe.)
One of our favorite grilling methods is cooking fish, poultry and meat on a cedar plank. So we teamed with the meat experts at Idaho-based Double R Ranch Co. to create this cedar-planked New York steak with rosemary and honey, in photo at the top. The steaks are flavored with a marinade made from extra virgin olive oil, rosemary, red chile flakes, fennel, garlic and lemon zest. After they’re grilled on the planks, the steaks get a finishing drizzle with a honey and rosemary sauce. (Click here to see the recipe.)
We like grill master’s Steven Raichlen’s take on salmon and the Fourth of July: “July was once prime salmon season in New England during the Colonial period, and July remains prime time for the gorgeous wild Sockeye, Copper River, and King salmon of the Pacific Northwest and Alaska,” he writes in a recent newsletter. The grilled salmon here is marinated in a tequila-infused marinade that includes fresh orange juice, chopped cilantro, minced jalapeno pepper, garlic, and cumin. (Click here to see the recipe.)
We knew this recipe belonged on our Fourth of July menu after spotting this Tweet: “The Olive Oil and Sour Cream Pound Cake needs 2 b sold in bakeries.” Notes food blogger Chrystal Baker, who created this dish: “A pound cake is traditionally made from butter, but the use of oil lightens it up a bit and creates a spongier texture. It is perfect for a plop of whipped cream or ice cream.” (Click here to see the recipe.)
Pair this gelato with the pound cake – or serve it on its own or with another dessert. The recipe comes from Amanda Hesser of the award-winning website Food52. She was inspired to create this dish by the gelato that’s served at one of Mario Batali’s restaurants. “It’s as smooth as aioli, pulsing with green olive flavor, and has sugar and salt dueling in the background,” Hesser writes. (Click here to see the ingredients and then be sure to click through to Food52 for the full recipe.)