Happy 4th of July! 3 special American recipes.

Happy 4th of July to all of our American readers! Because of this American holiday, I will show you three classical recipes from the USA, and will put an end to your concerns about what to cook on the 4th of July!

The first one is Grilled Pork Tenderloin With Corn on the Cob:


For the pork and corn:
1 tablespoon paprika
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
For the sauce:
3/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon red pepper flakes
Kosher salt
Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

The second one is Red, White and Blue Potato Salad


One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered
3 tablespoons white wine vinegar
Kosher salt
1 teaspoon Dijon mustard
Freshly ground black pepper
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
One 14-ounce can hearts of palm, sliced lengthwise into thin strips
1/2 cup sliced, drained, jarred piquillo peppers
2 scallions, sliced
Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool.

Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined.

Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

And the last one is Carolina-Style Barbecue Chicken:



1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)
Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Credits for the recipes: http://www.foodnetwork.com/recipes

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