Posted By Vicki McClure Davidson on July 4, 2014
“We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.”
~ Declaration of Independence, 4 July 1776
FOOD. GLORIOUS INDEPENDENCE DAY FOOD.
Happy birthday, America — Happy Fourth of July! As I wrote in last week’s Fab Food Friday Fotos installment, my son and I are celebrating Independence Day in Philadelphia, the birthplace of America. We’ve had a terrific, tourist-sites-packed time here in the City of Brotherly Love, soaking in the history and majesty of this awe-inspiring city. My blogging time this past week has naturally taken a back seat.
This celebratory Fab Food Friday collection presents some new food photos, but the majority comprise an encore presentation of previous summertime edibles and Fourth of July goodies. With the holiday falling on a Friday this year, this three-day weekend is an ideal time to try out some of today’s recipes to serve at pool parties or barbecue gatherings, or any other time this summer.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.
Photographer/cook Eliza Adams provided the recipe for her blueberry sour cream muffins:
Recipe was from The King Arthur Flour’s The All-Purpose Baking Cookbook with modification:
Blueberry-Sour Cream Muffins (original recipe was All-Star Muffins)
Makes 16 large muffins
* 3-1/2 cups unbleached all-purpose or cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 8 tablespoons (1 stick) butter
* 3/4 cup sugar
* 3 large eggs
* 2 teaspoon vanilla extract
* 1 cup (8 ounces) sour cream
* 2-1/4 cups fresh blueberries
* Old-fashioned oats, quantity varies & an optional addition
Preheat the oven to 400 deg F and lightly grease 16 muffin cups or use paper liners.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth.
Gently fold the blueberries into the batter. Fill muffin cups, sprinkle tops with oats if you like, and bake for 18 to 24 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
Recipe link for this easy mustard greens dish, a Southern favorite and a change from typical Fourth of July veggie fare, is posted at Simply Recipes, and photographer/cook Amy Ross provided these directions:
From our friends’ garden! Noticeably better than store bought.
Sweat half a red onion, then add minced garlic. Add torn up mustard leaves and a cup of stock. Cook until nicely wilted. The recipe said to add sesame oil, but I randomly had almond oil (from another friend), so I added that instead.
For the directions on making these easy, lovely Fourth of July strawberry treats, check out alamode Stuff.
Brief instructions from cook/photographer letouj:
When cooking with chicken pieces other than skinless breasts and thighs, one at times finds oneself with leftover skin and fat not used in a recipe. Slice it into thin strips and fry in a skillet as you would bacon. Everybody likes to steal the crispiest bits of skin off a piece of fried chicken: this leaves you with nothing but those crispy bits, plus some nice schmaltz that can be poured off into a jar and used for making matzo balls, roasting potatoes, or whatever you like.
Summertime recipe links from photographer/cook Matt DeTurck:
Startin’ summer cooking: I was in a cookin’ mood tonight. Dad showed me how to use our grill, and I made taco-seasoned burgers with Monterey Jack cheese, green leaf lettuce, salsa, and avocado slices. I also whipped up a batch of the “Palomino’s Rice with Beans” that Adam and I made for the pool party 2 summers ago, and a scoop of my new favorite chips, Food That Should Taste Good’s bright red Jalapeño Tortilla Chips. Spiciness to start off summer cookin’!
Photographer/cook/food blogger Mariam Wilcox provided the easy instructions for making this watermelon fruit salad on her food blog Sometimes I “Veg.” In the same post, she has posted several fab photos of an assortment of glassware, plates, and bowls she scooped up at Goodwill to enliven her food photographs. Some are real beauties — I’d love to have her rainbow bowl pictured on the website.
My husband and son are BBQ rib addicts — this recipe of photographer/cook sweet mustache’s will get some mileage at our house. Sweet mustache wrote this:
My mother-in-law is in town, helping with the new baby, and she likes ribs. So I thought I would try making some ribs in the oven, since I don’t have the proper grill. I used a dry rub and a BBQ sauce. I used “Baby Ray’s Honey Chipotle BBQ Sauce” and made my own rub. I made 5 lbs of pork baby back ribs. I was able to get buy using just one bottle of BBQ sauce, much less than most recipes call for.
Multiply by number of pounds of ribs you are cooking.
* 1/4 cup brown sugar
* 1 tablespoon dry mustard
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
Combine all of the above. Dry the ribs with paper towels and apply the rub to both sides of the ribs. Do this at least 1 hour before cooking, ideally let stand overnight.
30 minutes before putting the ribs in the oven, Coat with a thin layer of BBQ sauce. Place meat side down on a double layer of aluminum foil and seal tight. Heat oven to 350 deg F.
Cook ribs for 2 hours. Then uncover, flip and baste. Repeat every 20 minutes for an additional hour. Remover from oven and let cool for about 15-20 minutes.
These turned out great. The meat was falling off the bone, very moist and tasted great. Not too sweet and just the right amount of heat.
Photographer David Crim provided this description of these adorable bald eagle pastries:
Little bald eagles made from Milano cookies, almonds, coconut, chocolate chips, and cashews. Courtesy of my wife’s culinary craftsmanship. Happy 4th of July to all my USA contacts!
Photographer/cook jeffreyw provided the link to his quick recipe, which is posted at What’s 4 Dinner Solutions.
Photographer/cook Ruby Slippers in Italy wrote, “If you are what you eat, then I don’t mind being a pasta salad with the flavors of spring and summer combined.”
For the Vietnamese salad with grilled tofu recipe, check out photographer/cook Craig Dugas’s food blog, Inspired Eats. Overview about this refreshing salad from Craig:
This chilled salad makes for a wonderful summertime dish. It would make a great side to bring along to a picnic or party and isn’t nearly as heavy as many traditional oil-based salads (although I’m not convinced it couldn’t use a bit of oil in the dressing).
While this colorful taco salad creation was created for the Super Bowl, it would be an excellent dish to serve at a Fourth of July gathering. Photographer/cook Maggie Hoffman provided the recipe, which is also posted at Pithy and Cleaver:
Perfect for the Super Bowl! Recipe and more here at Pithy and Cleaver.
Turkey Taco Salad
For the dressing:
* 2 tablespoons chopped cilantro
* Juice of one lime
* Juice of 1/2 small orange
* 2 tablespoons olive oil
* 1/2 teaspoon cumin
For the meat:
* Cooking oil
* 1 onion, diced
* 2 cloves garlic, smashed and diced
* 1 poblano pepper, cut in 1″ chunks
* 1/2 lb ground turkey, preferably organic
* 1-1/2 teaspoons chili powder blend
* 1 teaspoon cumin
* 1 teaspoon oregano
* 1 teaspoon sweet paprika
* 1 chipotle (from a can with adobo sauce), diced
* 1 teaspoon adobo sauce
* 1 can kidney beans, rinsed and drained
* 2 tablespoons chicken broth
For the salad:
* 1 head escarole
* 1 red pepper
* 2 scallions
* 2 baby cucumbers
* 1 tomato
* 6 ounces cheddar cheese
* 1 ripe avocado
* 1 cup corn chips, crushed slightly
lime wedges, salsa, hot sauce, additional chips, additional cheese, pickled jalapenos, sliced black olives
Mix the dressing ingredients and set aside. In a large saute pan, heat cooking oil over medium-low and saute onion and garlic until translucent. Add poblano pepper and turkey and let cook a few minutes. Stir in chili powder, cumin, oregano, paprika, chipotle, and adobo sauce and mix thoroughly. Turn heat down slightly and add beans and chicken broth. Let cook while you prepare the rest of the salad.
Remove outer leaves of escarole if tough and discard. Wash escarole and tear into smaller pieces, then place in a large salad bowl. Slice red pepper into thin strips and add to salad bowl. Slice scallions thinly and add. Dice cucumbers and tomato and add to salad. Grate cheese and have ready.
When turkey is cooked through, slice avocado. Add one quarter of it to the dressing and mash until dressing is creamy. Add the rest of the avocado to the salad, then the chips, then toss with the dressing until everything is coated.
Add the warmed meat mixture to the tossed salad and top with cheese. Toss to mix and serve immediately, with garnishes to choose from.
Photographer/cook B. Bowen Carr provided this summary:
Happy 4th of July to all of my U.S. contacts! Wishing you a safe, enjoyable holiday! This is our healthful home-cooked oatmeal prepared with skim milk, plus ground flaxseed, sliced almonds, strawberries, blueberries, & banana, served in a Korean celadon bowl with a celadon Asian-style spoon. Yum!
Photographer/cook cchen listed the ingredients for this French-inspired summery salad:
Tuna salad, nicoise olives, Bibb lettuce & garlic aioli garnished with sliced egg and radishes.
The recipe for photographer/cook Jasmin Fine’s toothsome Fourth of July shortcake is posted at her food/cooking blog 1 Fine Cookie.
This recipe for Arugula, White Bean, & Tuna Salad is also posted at Talk of Tomatoes blog — for another healthful, refreshing salad, check out blog mistress Janelle’s recipe for feta beet salad with fig sherry vinaigrette. She wrote this about her salad:
This salad is a preferable choice for lunch. And the beans and tuna give it enough ‘meat’ to keep your belly happy for hours (no need for mid afternoon lunching to fill the watery-lettuce void). The white beans are classic Italian fare (white or cannellini beans), as is the tuna, arugula and fabulous olive oil.
Arugula, White Bean, and Tuna Salad
* White beans (from a can works)
* Tuna fish (packed in olive oil, then drained)
* Olive oil, to taste
* Kosher salt and coarse pepper (KS&CP)
A few twists:
I like to add shaved Parmesan, I think the salty bite is brilliant against the tangy arugula and tuna.
We use our best olive oil, since it goes straight from the bottle to our mouths (we use our second class olive oil for cooking).
We differ in opinion on this, while my husband skips the balsamic, sometimes I add a squirt of reduced balsamic vinegar.
You could add: really seasonal, perfectly ripened cherry or baby Roma tomatoes.
Lots of freshly ground pepper is key, the more the better.
Photographer/cook and food blogger Girl Interrupted Eating has posted the recipe for these cheesy, juicy burgers here, along with this summary:
One of the secrets most food bloggers learn pretty quickly is if you are cooking something that if you suspect might not photograph well in it’s final presentation (e.g brown stew), then take plenty of pictures of the preparation or core ingredients.
However, I was in a rush and completely forgot to take any preparations photos when making Green Tomato Chutney. I should have known better I should have remembered that it ends up looking a little like the brown sludge you find at the bottom of a neglected salad bag.
Instead I am stealing a tactic from the advertisers whose pack shots use “Serving Suggestions”. I could have picked a lovely sandwich, I even use this chutney for adding depth to a pasta sauce but instead I have opted to use that most photogenic of foods, a burger. This also gives me the opportunity to cook something I have been meaning to try for ages – a Jucy Lucy (NB the spelling mistake is unusually for me deliberate).
The Jucy Lucy is a cheeseburger with the cheese inside the meat patty increase of outside invention of the sandwich is claimed by two bars in Minneapolis, U.S. I was introduced to this concept by the highly addictive show Man Vs Food. The highly positive benefit of putting the cheese in the burgers is that it is much easier than melting the cheese over a burger under a convention grill , where the cheese has a tendency to slide off.
Photographer/baker Cat wrote this about her whimsical patriotic cupcakes in a cone:
I’ve wanted to try these cupcakes baked in a cone for a looooong time. I figured 4th of July would be the perfect occasion! These are my Remedy cupcakes (lemon cupcake with strawberry-lemon swirl buttercream) cupcakes. Also making these in simple chocolate/vanilla. Figure the kiddies might appreciate them.
Happy 4th of July everyone!
Summer steak grilling, here we come… this gluten-free recipe is great for a Fourth of July backyard steak barbecue and also is a terrific, inexpensive gift-giving idea.
Photographer/cook Elana Amsterdam’s gluten-free steak rub recipe is posted on her food blog Elana’s Pantry. She also wrote:
Homemade steak rub adds incredible flavor to grassfed steak and makes a great DIY gift for friends and family.
Easy to make, and children of all ages should devour this pizza pasta salad. From JennyMac’s Lipsmack blog — check the site out for more recipes… her Yukon Gold Breakfast Hash looks cheesy-bacony-fabulous:
Pizza Pasta Salad
* Half a box of your favorite spiral pasta
* 6 Tbsp. oil
* 1/3 c. grated Parmesan cheese
* 1/4 c red wine vinegar
* 1 tsp. oregano
* 1/2 tsp salt
* 1/2 tsp. garlic powder
* 1/2 tsp. pepper
* 1 c. halved cherry/grape tomatoes
* 1 c. cubed cheddar cheese
* 1 c. cubed mozzarella cheese
* 1/2 c. green onions (I used red onion slices- seemed more ‘pizza-like’)
* 1/2 c. pepperoni
* Optional – I also added fresh chopped basil, sliced black olives, and mushrooms!
Cook pasta. In a jar with a tight lid – combine oil, Parmesan, vinegar, oregano, salt, garlic and pepper. Shake well. Drain pasta.
In a large bowl, combine the rest of ingredients. Add pasta and dressing. Toss, cover and chill for 1 hour.
Recipe for this amazing pulled pork is posted at The Bitten Word with this intro:
We’re never sure what to do with our slow cookers.
Yes, I said slow cookers — we have two of them, a small 1.5 quart and a larger 5 quart one.
They largely sit in our cupboard, unused, until we pull them out about once a year, to make a chili or perhaps a coq a vin. And the food is always fine — not terrible, not amazing, very middle of the road.
Thanks to The Splendid Table podcast, we’ll never again want for a quality slow cooker recipe.
Meet Ultimate Cheater Pulled Pork — a phenomenal slow cooker recipe that makes some of the best pulled pork we’ve ever had.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past two months of Fab Food Friday Fotos posts:
Moroccan Chicken, Garlic Tarragon Spread, Cheddar & Green Onion Cornbread, 15-Minute Fish Stew, Little Cheesecakes, Tostada Casserole, Smoked Tofu, Pepper, Pork Stir-Fry, Apple Summer Salad, Ham & Sugar Snap Pea Risotto, Green Tea Cookies, More Thrifty Recipes
Spinach Mac ‘n Cheese, GF Ice Cream Sandwiches, Carnitas Tacos, Pineapple Chicken & Coconut Rice, Mexican Crazy Corn Salad, Kung Pao Chicken, Sleeping Dogs Bento, Dilly Stew with Rosemary Dumplings, Andalusian-style Gazpacho, More Thrifty Recipes
Spam Fried Rice, Scrambled Eggs & Peppers, Taco Joes, Chocolate Marshmallows, Mussels with Garlic & Ginger, Pickled Pear Sorbetto, Shrimp Risotto, Caramel Corn, Vegan Chocolate Cheesecake, Mexican Lasagna, & More Cheap Recipes
Cajun Dirty Rice, Garlic Cream Soup, 1960′s Casserole Supreme, Grilled Peaches, Honey Mustard Chicken, Korean Spinach, Deep Dish Cookie Pie, Texas Caviar, Muffin-Tin Crab Cakes, Yakitori, Black Bean Dip, More Thrifty Recipes
Memorial Day Edibles, Such As Grilled Ribs, Lemon-Lime Poppyseed Baby Cakes, Pulled BBQ Beef, Peach Shortcake, Creamy Chicken Taquitos, Banana Cinnamon Rolls, Greek Salad Pita, Piccata-Style Chicken & Rice, Vegan Flautas, Watermelon Rind Chutney, & More
Korean Potato Pancakes, Carbonnade à la Flamande, GF Strawberry Cupcakes, Cheesy Meatballs, Green Tea Chocolate, Coriander Pesto, Zucchini Soup, Smoked Pork Loin Roast, Chick-Peas Vinaigrette, Red Velvet Cake, Dragon Fruit Lemonade, More Recipes
Côte de Boeuf with Hash Browns, Summer Berry Puddings, Tuna Pasta Salad, Soba Noodles with Broccoli & Chicken, Pavlova with Fruit, Corn Gazpacho, Paleo Dirty Rice, Southern-Fried Chicken & Waffles, Grilled Veggies, Thai Shrimp Wonton Soup, Good & Cheap Recipes