Friday is the Fourth of July. What are you planning for the holiday meal?
Erin Palinski-Wade, a nationally recognized lifestyle, nutrition, fitness expert and author of the newly released “2 Day Diabetes Diet,” shares five foods you might not know you can grill.
July is National Grilling Month, so if you want to impress your guests with something besides hot dogs and hamburgers, consider these overlooked gems.
- Watermelon: Toss it on the grill, cover in olive oil and cook for 3 minutes. Flip and repeat. Sprinkle some salt, and squeeze a lemon over it, and enjoy.
- Mozzarella cheese: Coat a thick slice of mozzarella in egg batter. Cover in bread crumbs, and cook on the grill for a few minutes on each side. When the cheese begins to melt, remove from the grill. Drizzle a little marinara sauce on top, and enjoy a mini pizza.
- Tofu: Throw on the grill. Season it with a variety of desired spices to suit your palate. Try seasoning with garlic, cayenne for heat and soy sauce, and pair with crunchy green beans, which also can be grilled.
- Angel food cake: For a light and healthy dessert, place cake on the grill until it is crisp and toasty, and then top it with warm raspberries and/or blueberries and whipped cream.
I don’t know what to make of this recipe from “Marinades” by Lucy Vaserfirer.
Is it a waste of good shrimp or something surprisingly wonderful?
Grilled Shrimp With Apricot-Ginger-Lime Marinade
¼ cup apricot jam
½ teaspoon grated lime zest
2 tablespoons freshly squeezed lime juice
1 tablespoon canola oil
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 garlic clove, minced
Freshly ground black pepper
Measure the jam, lime zest, lime juice, oil, soy sauce, ginger and garlic into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
For 2 servings, add ½ to ¾ pound peeled, deveined large shrimp (21/25 count) to the Apricot-Ginger-Lime Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the shrimp from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 4 to 5 minutes, turning once. The shrimp will be firm to the touch, opaque and pink and beginning to curl when they are just cooked through.
Serve the shrimp over couscous with dried fruit and almonds. Offer lime wedges on the side.
July is also National Hot Dog Month.
Did you know that hot dogs and mustard were both introduced in 1904 at the St. Louis World’s Fair?
French’s Mustards offers some Frankfurter Fun Facts:
- Mustard is the world’s most ancient spice and most commonly used condiment.
- The name mustard comes from the Latin word “mustum ardens” meaning “burning wine,” which refers to the heat of the mustard seeds mixed with unfermented wine grapes.
- It is often thought that hot dogs are the all-American food, but they were actually invented in 1484 in Frankfurt, Germany, thus the nickname frankfurters.
- Mustard is good for you. Tests have shown that eating a modest amount of mustard during a meal tends to increase your metabolism.
- The first words Mickey Mouse ever uttered in a cartoon were “hot dogs” (in “The Karnival Kid,” 1929).
- In 1939, King George VI and Queen Elizabeth made their first visit to the United States, and President Franklin D. Roosevelt welcomed them by hosting a picnic, at which he served the king and queen hot dogs.
- Hot dogs were the first food to be eaten on the moon. Apollo 11 astronauts Neil Armstrong and “Buzz” Aldrin Jr. ate hot dogs on their 1969 mission.
- U.S. soldiers in military posts around the world from Fort Meyers in Arlington,Va., to Okinawa, Japan, to Aqaba, Jordan, consumed 2.4 million hot dogs last year.
You can toss about those tidbits at your Fourth of July cookout.
Here are a few interesting hot dog recipes from the folks at French’s Mustard.
Hot Dog Burritos
1 can (16 ounces) baked beans
8 frankfurters, sliced
⅓ cup ketchup
2 tablespoons yellow mustard
2 tablespoons brown sugar
8 (8-inch) flour tortillas, heated
Combine beans, sliced frankfurters, ketchup, mustard and brown sugar in a medium saucepan. Simmer about 5 minutes to heat through.
Spoon mixture into tortillas, dividing evenly. Roll up jelly-roll style.
Makes 8 servings.
Kielbasa And Kraut Heroes
1 tablespoon vegetable oil
2 large red onions, cut in half lengthwise and thinly sliced
2 pounds kielbasa, thickly sliced
2 pounds sauerkraut, rinsed and well-drained
1 can (12 ounces) beer or non-alcoholic malt beverage
½ cup spicy brown mustard
1 tablespoon caraway seeds
8 hot dog or hero-style buns
Heat oil in large nonstick skillet over medium heat. Add onions; cook 5 minutes or just until tender, stirring often. Remove from skillet.
Add kielbasa to skillet; cook and stir 5 minutes or until lightly browned. Drain off fat. Stir in onions, sauerkraut, beer, mustard and caraway seeds. Cook over low heat 10 minutes or until most of liquid is absorbed, stirring occasionally. Serve in buns.
Makes 8 servings.
German Potato Salad With Grilled Sausage
⅔ cup prepared vinaigrette salad dressing
⅓ cup spicy brown mustard or horseradish mustard
1 tablespoon sugar
1½ pounds red or boiling-type potatoes, cut into ¾-inch cubes
1 cup chopped green bell pepper
1 cup chopped celery
½ cup chopped onion
½ pound kielbasa or smoked sausage, split lengthwise
Mix salad dressing, mustard and sugar in a large bowl; set aside.
Cook potatoes in boiling salted water to cover for 10 to 15 minutes until potatoes are tender. Drain and transfer to a bowl. Add bell pepper, celery and onion; set aside.
Grill sausage over medium-high heat until lightly browned and heated through. Cut into small cubes. Add to bowl with potatoes Toss well to coat evenly. Serve warm.
Makes 6 to 8 servings.
Online reviewers just love this grilled burger recipe from chef Bobby Flay.
Bet you never considered tossing a slice of ham on your burger before.
Cuban-Style Burgers On The Grill
2 pounds ground chuck
Salt and freshly ground black pepper
½ cup mayonnaise
3 cloves roasted garlic, pureed
¼ cup Dijon mustard
4 hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced ¼-inch thick
Preheat the grill to high.
Form the meat into 4 (¼-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
Meanwhile, combine mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun and place the burger on top of the cheese, then top the burger with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.
Finish off your Fourth of July barbecue with the following creamy coffee ice cream with bits of Oreo cookies mixed in.
Mocha Madness Ice Cream
1 cup cold whole milk
¾ cup sugar
2 tablespoons espresso powder
2 tablespoons cocoa powder, Dutch process preferred
2 cups (1 pint) cold heavy cream or whipping cream
1 teaspoon vanilla extract
8 Oreo cookies, broken into small pieces
Whisk or mix together the milk, sugar, espresso powder and cocoa until the sugar has dissolved.
Stir in the heavy cream and vanilla.
Freeze mixture in an ice cream maker according to manufacturer’s directions.
Makes 6 to 8 servings.
Have a wonderful Fourth, readers!
Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, Ar 72902. email: firstname.lastname@example.org