VOL. 37 | NO. 27 | Friday, July 5, 2013
Great recipes for extended 4th weekend
This week, Americans everywhere celebrated the Fourth of July in all of its sparkling, bang-up glory.
Even though it sometimes seems there is less reason for us to celebrate than we used to have, we are still a free nation, and that ideal alone is worthy of our thanks, blessings and celebration.
Folks traveled, paraded, picnicked, camped, boated, barbecued – you name it.
For others, like our sons, daughters, husbands, wives, neighbors, aunts, uncles, etc. serving in the military, it was be business as usual.
They will continued to stand their guard, protecting and fighting. Let us remember these folks in our prayers as we celebrate our continued freedom every Fourth.
I have a great selection of recipes for you today, everything from the entrée to the dessert! And it is all so very good!
One recipe, Chris Lyles’ potato salad, is especially good. Chris’ wife, Ashley, used to be our editor at The Daily Record, but they have since moved to Fayetteville.
This past weekend, they were in town and paid us a visit. We had a great Sunday afternoon lunch with them and their sweet daughters. The Lyles are doing fine, and everyone looked so good.
I did tell Chris that I missed his cooking. Actually, I miss Ashley’s, too, because she’s also a good cook. Anyway, their visit stirred images in my mind – and growling in my stomach – I couldn’t seem to quiet, so I decided to pull up some of Chris’ past recipes to make.
This potato salad is really good, and it’s just in time for the extended Fourth of July weekend.
I call this my “Star-spangled menu.” All you need to add is fireworks and patriotic décor.
So have fun, eat hearty and light a skyrocket for our soldiers!
Red-hot Corn on the Cob
6-8 ears of corn on the cob
3 tablespoons of mayonnaise
3 tablespoons of sour cream
1/4 cup of finely grated Parmesan cheese
1 lime, juiced
2 tablespoons of chili powder
1/4 teaspoon of garlic powder
Salt & pepper to taste
Clean and boil the corn in water until tender. Prepare the sauce by mixing the sour cream, mayonnaise, cheese, lime juice, chili and garlic powder together. Set aside. When the corn is done, remove it from the water and drain. Before serving, brush each ear with the mixture. Pass salt and pepper when serving.
Dynamite Watermelon Granita
4 pounds of watermelon, seeded
1/2 cup of superfine sugar
1/2 cup of lemon-lime soda
2 tablespoons of Bacardi Limon rum (can be omitted)
1/2 cup of chopped fresh mint
Freeze the watermelon pieces on a wax paper-lined cookie sheet for four to five hours. Place the frozen melon chunks into a running food processor, blending until smooth. Add the remaining ingredients, process until smooth, scraping the sides of the processor. Freeze in an airtight container. Stir occasionally if you see it separating as it freezes.
Chris Lyles’ Potato Salad
5 pounds of new potatoes, boiled with the skins on and then cubed
1/2 cup of diced red onion
1/2 cup of diced red pepper
1 tablespoon of diced garlic (fresh or jar)
1 1/2 cup of mayonnaise
1/3 cup of garlic whole-grain mustard
Salt & pepper to taste
Blend all of the ingredients together; serve warm or chilled.
Sizzlin’ Buttermilk Fried Chicken
2 1/4 cups of buttermilk
3 teaspoons of red pepper sauce
1 3/4 pound chicken cut into eight pieces, rinsed and patted dry
2 1/2 cups of flour
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1 teaspoon of paprika
1 teaspoon of cayenne pepper
1 tablespoon of salt
1 teaspoon freshly of ground pepper
In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces, coating well. Cover and refrigerate for at least two hours, up to 24. This will help to keep the coating on the chicken once you fry it.
In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and pepper. Toss the chicken in the seasoned flour until well coated. Dip the chicken in the buttermilk, and then re-coat it in the flour mixture.
In a large heavy skillet, pour the oil about1 inch deep and heat. Add the chicken pieces. Fry over medium heat for about five to six minutes; turn over and fry the other side for about four minutes. Turn again, frying until golden brown and crisp.
Carefully remove the chicken from the pan. Place it on a paper towel lined plate to drain.