4th of July Recipes

SIZZLING SUMMER RECIPES

Tropical Grilled Vegetable Skewers
Tropical Grilled Vegetable Skewers

Difficulty Level: Intermediate
Prep Time: 30 min
Serves 6-8


Ingredients:
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon granulated onion powder
  • ½ teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon lime juice
  • ¼ cup olive oil
  • 2 medium zucchini, cut into ½ inch thick half moons
  • 2 medium summer squash, cut into ½ inch thick half moons
  • 1 green bell pepper, cut into 1 inch squares
  • Half of a red onion, cut into wedges
  • Half of a pineapple, cut into 1 inch chunks
  • 8 6-inch bamboo skewers, soaked in water for 30 minutes
  • ½ pound thick-cut bacon, cut crosswise into 1-inch pieces
  • 1 head iceberg lettuce, cut into 6 wedges
  • 1 basket grape tomatoes, quartered

Instructions:
In a bowl, mix together garlic powder, onion powder, paprika, salt, pepper, lime juice, and olive oil. Pour mixture over vegetables and pineapple, and toss until everything is evenly coated. Skewer the vegetables, alternating to make sure there is a variety of vegetables on each skewer.

Heat a grill pan over medium-high and preheat oven to 400 degrees. When the grill is hot, cook the skewers a few minutes on each side until nice char marks are present. If the vegetables are not yet cooked through, transfer them to a baking pan and place in the preheated oven until cooked through.

Recipe courtesy of Draeger's Cooking School


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Oven-Fried Chicken
Oven-Fried Chicken

Difficulty Level: Intermediate
Prep Time: 40 min
Serves 6


Ingredients:
    Buttermilk Marinade:
  • 6 pieces bone-in, skin-on chicken breast halves
  • 2 cups buttermilk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

  • Dredging & Oven Frying:
  • 1 ½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 teaspoons fresh thyme leaves, finely chopped

  • Equipment:
  • Olive oil spray or mister
  • 2 parchment-lined half-sheet baking pans
  • 2 cooling racks that fit on top the baking pans
  • 1 basket grape tomatoes, quartered
  • ½ red onion, very thin slices

Instructions:
Preheat an oven to 400°F. Spray a cooling rack with oil and set over a parchment lined cookie sheet. Set aside.

In a large mixing bowl, combine the buttermilk, salt, pepper and cayenne and whisk to combine. Add the chicken to the mixture and ensure that all pieces are evenly immersed and coated. Cover bowl with plastic wrap and refrigerate for 1 hour.

While the chicken marinates, prepare the dredging mixture: In a shallow dish combine the flour, salt, pepper, cayenne and thyme.

Working one piece at a time, remove the chicken from the buttermilk and let the excess liquid drip off for a moment. Working quickly, place the chicken skin-side down into the flour mixture and use your hands to sprinkle flour all over the chicken piece. Pick up the chicken and shake off excess flour. Place on prepared rack over pan. Proceed with remaining chicken pieces. Arrange the chicken pieces on the rack leaving at least an inch in between each piece.

Spray the chicken pieces thoroughly and evenly with olive oil on the top, all sides and the bottom. Let the chicken sit for a minute to absorb the oil and then check to see if there are any spots that look drier. If so, spray the chicken again to coat with oil more thoroughly.

Place chicken in the preheated oven and bake for 20-25 minutes, until the chicken has developed a crust and becomes golden brown. Then, flip the pieces over so that they can get brown and crusty on the bottom as well. Cook for approximately 10 more minutes, until the chicken is medium brown and crusty, and an instant-read thermometer registers 165°F.

Remove from oven and transfer to a large serving platter. Serve hot.

© Copyright Draeger's Cooking School. All rights reserved.


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Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
Iceberg Wedge, Bacon & Blue Cheese Dressing

Difficulty Level: Beginner
Prep Time: 20 min
Serves 6


Ingredients:
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 2 teaspoons freshly squeezed lemonjuice
  • ½ teaspoon Tabasco sauce
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup crumbled blue cheese
  • 2 tablespoons flat leaf parsley, roughly chopped
  • ½ cup cucumber, peeled, seeded and small dice

Instructions:
In a medium-sized mixing bowl, whisk together the mayonnaise, buttermilk, lemon juice and Tabasco sauce. Season the mixture with salt and pepper, to taste. Stir in the cheese, parsley and cucumber. Cover and refrigerate for at least 20 minutes.

In a large skillet over medium heat, cook the bacon until golden brown and beginning to crisp. Remove bacon to drain on a paper towel-lined plate. Cover with foil to keep warm.

Arrange lettuce wedges down on their sides on a large platter. Drizzle the dressing over the wedges and spoon the bacon and tomatoes over each wedge, dividing equally. Top with onion slices.

Recipe courtesy of Draeger's Cooking School


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B.O.A. MAC SALAD
B.O.A. MAC SALAD

Difficulty Level: Intermediate
Prep Time: 25 min
Serves 6-8


Ingredients:
  • 16 ounces (1 box) macaroni elbow pasta
  • 5 slices bacon
  • 2 avocados
  • Kosher salt and freshly ground black pepper, to taste
  • ½ a red onion

  • The Dressing:
  • ¼ cup mayonnaise
  • ¼cup sour cream or plain Greek yogurt
  • ¼ cup freshly squeezed lemon juice
  • ½ tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup olive oil

Instructions:
Begin by pre-heating your oven to 420°F Line a baking sheet with foil and lay out the bacon. When the oven is ready, place the bacon in the oven and set your timer for 18 minutes. In a large pot of salted water, cook the pasta according to the package (usually about 12 or so minutes, slightly less to achieve n al dente texture). Once cooked, drain the pasta and set it aside. Pull the bacon from the oven and transfer it to a paper towel-lined plate, allowing it to cool.

Next, mix your dressing. Combine the mayonnaise, sour cream (or plain Greek yogurt), lemon juice, lemon zest, sugar and thyme in a food processor. Slowly and steadily add your olive oil while the processor is on until everything has been blended well.

Dice both the avocados and the onion, and lastly dice the now cooked, cooled and crispy bacon. When combining everything, first add the pasta, bacon, onion and dressing. Toss well, then add the diced avocado last. Add salt and pepper to taste, and toss the mac salad once more lightly. Either serve immediately, or place in the fridge to chill.

©Draeger's Market


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BULLEIT BOURBON LEMONADE
BULLEIT BOURBON LEMONADE

Difficulty Level: Beginner
Prep Time: 5 min
Serves 1


Ingredients:
  • 1½ oz Bulleit Bourbon
  • 4 oz Your Favorite Lemonade
  • 1 Lemon Slice (For Garnish)

Instructions:
Mix the Bulleit Bourbon and Lemonade. Serve on the rocks or blend with ice. Garnish with the lemon slice.

Attribute: Bulleit Distilling Co.


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PULLED PORK SANDWICHES FOR A CROWD
PULLED PORK SANDWICHES FOR A CROWD

Difficulty Level: Intermediate
Prep Time: 6-7 hours
Serves 20-30


Ingredients:
  • 1 bone-in Boston butt or boneless pork shoulder roast, 5 – 7 lb.
  • Kosher salt
  • Freshly ground black pepper


  • Vinegar Sauce:
  • ½ cup apple cider vinegar
  • ½ cup distilled white vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon crushed red pepper flakes
  • Several shakes Tabasco, or other hot pepper sauce
  • Salt to taste
  • Hamburger Buns
  • Creamy Coleslaw (recipe follows)

Instructions:
This recipe uses the oven method to slow cook the pork, but you can do the pork in a smoker or on indirect heat on your grill. Timing should be approximately the same. Instructions

Preheat oven to 275°F. Salt and pepper the roast generously and place in a large roasting pan. Roast for 6 to 7 hours until internal temperature reads 190 degrees.

While roasting the pork, place vinegars and sugar in a small saucepan. Bring to a boil just to dissolve the sugar. Take off heat. Add remaining ingredients and allow to cool.

Allow the pork to cool until still warm, but able to handle, 30 to 60 minutes. Shred the meat by pulling by hand or with a fork.

Place all the shredded meat into a large bowl and toss with the vinegar sauce. You may want to start by not using all the sauce and adding it to your taste. Add more hot sauce and salt to taste.

Refrigerate or freeze pork until ready to use. When ready to serve, warm the buns and heat the pork. A microwave set at medium works very well for the pork. Pile warm pork on the bottom of the bun, and top with cold coleslaw, and the top half of the bun.

Dan & Kathleen Taggart


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RED, WHITE & BLUE SANGRIA
RED, WHITE & BLUE SANGRIA

Difficulty Level: Beginner
Prep Time: 10 min
Serves 6-8


Ingredients:
  • 1 bottle 750 ml Grenache
  • 2 cups cranberry juice
  • ½ cup brandy
  • ¼ cup orange juice
  • ⅓ cup simple syrup (you can buy the ready-made or make your own!)
  • 2 packages of fresh blueberries
  • 1 package of fresh red raspberries
  • 1 package of fresh blackberries
  • 1 large apple (Fuji or Pink Lady are best) diced into small cubes

Instructions:
Using your favorite large pitcher, combine the wine, cranberry juice, brandy, orange juice and simple syrup. Stir well, then add the apples and stir once more. Add the blueberries, raspberries and blackberries. For the best results, make either the day before or early in the morning so that the flavors have time to develop and cool to a refreshing temperature. Serve over ice. Chill for a 3-hour minimum.

Simple Syrup Instructions:
To make your simple syrup just add ⅓ cup water and ⅓ cup sugar to a small saucepan. Bring the mixture to a boil and simmer on medium heat until the sugar is fully dissolved. Before you use this, you will want it to cool completely.

© Draeger's Market


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RED WHITE & BLUEBERRY SALAD
RED WHITE & BLUEBERRY SALAD

Difficulty Level: Beginner
Prep Time: 10 min
Serves 6-8


Ingredients:
  • 1 package of spinach or spring mix lettuce
  • 1 cup blueberries
  • ½ cup raspberries
  • ½ cup blackberries
  • 1 cup halved strawberries
  • ¼ cup candied walnuts
  • ½ cup Feta cheese crumbles
  • ½ a red onion


  • Vinaigrette Ingredients:
  • 2 teaspoons water
  • ½ tablespoon honey
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt to taste

Instructions:
Begin by washing all your produce and patting it dry with a few paper towels. In a large salad bowl, mix the bag of spinach, halved strawberries, raspberries, blackberries and blueberries. Set this aside and move on to the dressing.

For the Strawberry Balsamic Vinaigrette dressing. In a small skillet, add your two cups of chopped strawberries, water, honey, and salt. On medium high heat, let the mixture simmer for about 8 minutes, or until the strawberries have cooked down. Remove the pan from the heat and let it cool to room temperature. Once cooled, place the strawberry mixture from the pan into a food processor and with the processor running, slowly and steadily add the olive oil and balsamic vinegar to the mix until it has a creamy consistency.

Once the dressing is complete, toss the salad and dressing. The final touch is to add the candied walnuts and Feta cheese crumbles.

© Draeger's Market


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TRUE BLUE AMERICAN
TRUE BLUE AMERICAN

Difficulty Level: Beginner
Prep Time: 5 min
Serves 4


Ingredients:
  • 1 cup Blue Curacao
  • 2 oz Coconut Rum
  • 1 12oz bottle or can of Ginger Ale
  • Maraschino Cherries (for Garnish)

© Draeger's Market


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