Fireworks are fun, but we all know what everyone is looking forward to on July 4th. It's the food, as you might have suspected. The Fourth of July celebration is all about getting together outdoors, eating delicious food, and spending quality time with relatives. So, if you're planning a cookout to commemorate the occasion, we've compiled a list of recipes to ensure your menu is complete.
- Grilled Hot Dogs and Hatch Pineapple Salsa
This sweet and spicy chili-pineapple salsa will make the hot dogs taste like they never did before.
- 1 1/2 c. fresh pineapple
- 2 (4-oz.) Hatch Chiles, diced
- 1/4 c. Red Onion, finely chopped
- 1/4 c. fresh cilantro
- 1 to 2 seeded Fresno chiles
- 2 tbsp. fresh lime juice
- Kosher salt
- Freshly ground black pepper
- Toss together pineapple, Hatch Chiles, red onion, fresh cilantro, Fresno chiles, and lime juice. Season with kosher salt and freshly ground black pepper.
- Serve on grilled hot dogs with cooked bacon and melted pepper Jack cheese.
- Avocado Spinach Artichoke Dip
The grill is taking a long time? No worries; simply toss some chips in a bowl with this flavorful dip and you've got yourself a snack.
- 2 avocados
- Juice of 1 lemon
- 4 oz. cream cheese
- 1 clove garlic, minced
- 1 c. frozen spinach, drained and chopped
- 1 c. canned artichoke hearts, chopped
- 1 tbsp. fresh parsley, plus more for garnish
- kosher salt
- crushed red pepper flakes
- In a small food processor, combine avocados, lemon juice, cream cheese and garlic. Purée until smooth.
- Scoop avocado mixture into a medium bowl and fold in spinach, artichoke and parsley. Season with salt and red pepper flakes.
- Garnish with more parsley and red pepper flakes and serve.
- Alabama White BBQ Shrimp
There’s a slight twist to this version of the traditional recipe; instead of soaking the shrimp in the sauce, you brush it on the grilled shrimp and save the rest for dipping and drizzling.
- 1 c. mayonnaise
- 1/2 c. cider vinegar
- 2 tbsp. prepared horseradish, drained
- 1/2 tsp. cayenne
- kosher salt
- 2 tbsp. paprika
- 2 1/2 lb. large peeled and deveined shrimp
- Toasted bread, salad greens, and potato chips, for serving
- Heat grill to medium heat. In a medium bowl, combine the mayonnaise, vinegar, horseradish, 1/4 teaspoon cayenne, and 1/2 teaspoon each salt and pepper; set aside.
- In a small bowl, combine the paprika, remaining 1/4 teaspoon cayenne and 1/2 teaspoon each salt and pepper.
- Thread the shrimp on skewers and season with paprika mixture. Lightly oil the grill. Grill the shrimp for two minutes, turn, brush with 1/4 cup of the mayonnaise mixture and cook until opaque throughout, 1 to 2 minutes more. Brush with another 1/4 cup sauce and transfer to a platter.
- Serve the shrimp with the remaining sauce, toasted bread, salad greens, and potato chips, if desired.
- Grilled Chicken Wings with Shishito Peppers and Herbs
Grill these chicken wings with steady medium heat because they need time for the fat to render and the skin to crisp.
- 1 large shallot, finely chopped
- 1 cup fresh lime juice
- Kosher salt, freshly ground pepper
- ½ cup toasted sesame oil
- ½ cup vegetable oil
- ¼ cup soy sauce
- 2 tablespoons honey or maple syrup
For the chicken:
- 3 pounds chicken wings, flats and drumettes separated if desired
- Kosher salt, freshly ground pepper
- 1½ cups shishito peppers
- 2 tablespoons vegetable oil
- 1 red jalapeño or Fresno chile, thinly sliced
- 1½ cups mixed tender herbs (such as mint, cilantro, and/or basil)
- Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit for 10 minutes.
- Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
- Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.
- Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
- Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
- Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
- Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).
- Summer Bean, Corn, and Radish Salad
This is one of the best summer salads we've ever had; it's plain, delicious, and protein-packed.
- 8 oz. green beans
- 8 oz. yellow wax beans
- 2 ears fresh corn
- 1/4 c. crème fraîche
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 6 small radishes (thinly sliced)
- 1/2 c. fresh cilantro leaves (chopped)
- 1 tbsp. olive oil
- In batches, cook green beans, yellow wax beans, and corn in boiling salted water until just tender, 3 minutes. Transfer to a bowl of ice water to cool, then drain and pat dry. Cut kernels off cob.
- In a large bowl, whisk together crème fraîche at room temperature, ground cumin, salt, and pepper. Toss vegetables in dressing along with radishes; fold in chopped cilantro leaves. Drizzle with olive oil.