Posted by: Kyle Jakobi
Culinary enthusiasts, will you be entertaining guests for this year’s Fourth of July gathering?
No Independence Day gathering is complete without fireworks, so let them begin with the culinary experience and celebrate the holiday with an All-American menu that sparkles with excitement! If you are in need of some inspiration for your Star-Spangled menu, look no further—we have compiled the perfect spread of recipes for a delicious and unforgettable menu that are sure to please the patriotic palette.
Supercharged with flavor and ready to sparkle, our Beef Sliders with Potato “Buns”, Steaks on the Grill and Pasta Salad with Pesto will surely impress your guests before the fireworks even begin. And for a patriotic dessert, our Classic Apple Pie with Star Anise Ice Cream is the perfect finale for your holiday celebration.
Happy Independence Day!
APPETIZER: Beef Sliders with Potato “Buns”
1lb ground beef (I used 93/7)
2 ounces blue cheese, crumbled
3/4 teaspoon oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Lettuce, tomato, onion, ketchup, mustard, etc for topping
2 large russet potatoes (pick some with more of a round cross-section than oval)
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt
1. Preheat oven to 350 and prepare a broiling pan and cookie sheet with cooking spray.
2. Slice the potato in about 1/4 inch slices (as shown above). Lay flat on the cookie sheet. Do not overlay the potatoes. Each one should be touching the pan. Roast for about 20 minutes. Using tongs flip each potato and roast for 10 more minutes on the other side. Remove.
3. While potatoes are cooking, combine all slider ingredients in a bowl and mix using your hands. Shape in patty form to match the size of your potatoes.
4. Place on the broiling pan and cook at 350 or about 8 minutes. Flip and cook for 5 about more minutes or to desired doneness.
5. To assemble place a slider between two potato slices and top with desired topping. Use a toothpick to hold together if necessary.
MAIN COURSE: Steaks on the Grill
4 one-inch thick New York steaks
Salt and pepper
Minced fresh thyme, rosemary and oregano
Preheat the Thermador Grill Plate to 450º for 15 minutes. Season the steaks on both sides with salt, pepper and fresh herbs, pressing seasonings into the meat. Grill for 4 minutes per side for medium-rare or until steaks are cooked to your liking. Remove the steaks from the grill and let rest 5 minutes before serving.
SIDE DISH: Pasta Salad with Pesto
3/4 cup pine nuts
2 medium garlic cloves, unpeeled
1 pound farfalle (bow ties) pasta
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cups packed fresh basil leaves (about 4 ounces)
1 cup packed baby spinach (about 1 ounce)
1/2 teaspoon ground black pepper
2 tablespoons juice from 1 lemon
11/2 ounces Parmesan cheese, finely grated (about 3/4 cup), plus extra for serving
6 tablespoons mayonnaise
1 pint cherry tomatoes, quartered, or grape tomatoes, halved (optional)
1. Bring 4 quarts water to rolling boil in large pot. Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
2. When water is boiling, add garlic and let cook 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking; set aside to cool. Add 1 tablespoon salt and pasta to water, stir to separate, and cook until tender (just past al dente). Reserve 1/4 cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in single layer on rimmed baking sheet, and cool to room temperature, about 30 minutes.
3. When garlic is cool, peel and mince or press through garlic press. Place 1/4 cup nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 cup oil, and 1 teaspoon salt in bowl of food processor and process until smooth, scraping sides of bowl as necessary. Add cheese and mayonnaise and process until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemble salad.
4. When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining 1/2 cup nuts and tomatoes (if using); serve.
For the Crust:
1 ½ cups butter
4 cups all-purpose flour
Pinch of salt
½ to ¾ cups water
For the Apples:
4 lbs. Tart apples (peeled and seeded)
1 ½ cups all-purpose flour
1 tbsp. cinnamon
2 cup brown sugar
2 tsp. butter
2 tbsp. lemon juice
For the ice cream:
4 egg yolks
1 cup sugar
1 quart heavy cream
4 each star anise
1 each vanilla bean
1. For the crust, cut butter into small cubes, then mix butter into the flour. Do not over mix. Add the salt. Add the water. Work in with your hands until it comes together. Place in plastic wrap, then place in the refrigerator for thirty minutes. Remove from refrigerator and place on lightly dusted surface. Cut into four pieces, roll out and place in 9” pie tins.
2. For the filling, cut apples into 1/8’s. In a bowl combine all ingredients. Toss gently until all the apples are coated. Place in pie tin, then cover with remaining pieces of dough. Score the top. Bake at 350 degrees for 1 hour or until you see percolation in the pie. Remove from oven & let rest for one hour.
3. For the ice-cream, combine sugar, star anise, vanilla bean, heavy cream and bring to a boil. Slowly add your cream and whisk in your eggs. Place in double boiler and cook at 170 degrees. Cool. Place in ice cream machine & spin until firm.