Fourth of July Party Recipes with Todd EnglishTodd’s Grilled Hamburger Kebab TE Relish1/2 cup dijon mustard
1/4 cup honey
1 teaspoon sugar
1 1/2 sour pickle diced
Kebab8 oz. ground chuck
1 oz. grated cheddar
1 teaspoon garlic powder
1 teaspoon chopped fresh parsley
1 teaspoon blended oil
Kosher salt and black pepper to taste
¼ cup shredded iceberg
3 tomato slices
2 slices grilled onions (white)
1 tablespoon Heinz ketchup
1 grilled pita or grilled 4oz. pizza dough
Method for TE RelishMix all ingredients together.
Method for Kebab
Fire up the grill!
Add ground beef, cheese, parsley, garlic powder, salt and pepper in a mixing
bowl and mix together loosely. Form in the shape of a kebab and poke skewer
thru middle of meat. Place kebab in refrigerator for 10 minutes to hold shape.
Pull skewer from fridge and let sit for 10 minutes.
Coat with blended oil, and season again with salt and pepper. Place on hot pre
heated grill. Cook to desired wellness, 10-12 minutes for medium rare. (note do
not move skewer much while cooking; turn just twice.)
On your grilled pita or dough, spread one half with ketchup, and one half with TE
Relish. Place cooked meat on top, add all the fixins, roll up like a cigar… and
ENJOY!
Honey Glazed Bacon8 slices of 3/4inch cut smoked bacon strips (cut from a slab)
½ cup honey
2 quarts pork or brown chicken stock
1 cup fresh orange juice
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons blended oil
1 jalapeño, sliced
1 inch of ginger peeled and smashed
1 teaspoon sea salt `
1 teaspoon freshly cracked black pepper
Heat a grill pan or outdoor grill, season bacon slices with salt, pepper, cumin, and
coriander, ½ tablespoon brown sugar and place on grill skin side down cooking
until crispy- about 4 minutes then cook on each side for 3 minutes. Remove and
let drain on a paper towel.
In a braising pan large enough for 8 slices of bacon, slowly add blended oil,
sliced jalapeño, and ginger and cook for 2 minutes. Add remaining brown sugar
and cook for 1 more minute, then add orange juice to pan and deglaze. Next,
add the stock and honey and bring to a simmer. Add bacon slices and slowly
braise for about 30 minutes until sauce is reduced and coats the bacon
thoroughly.
To finish, season with sea salt and cracked black pepper.
Spiced Margarita Watermelon Slices½ of 1 seedless watermelon
1 cup sugar
¾ cup water
1 cup of your favorite tequila
¼ cup triple sec
2 limes quatered and zested
1 pinch of sea salt
In a pot add water, sugar, triple sec, and tequila, cook for about 1 minute until
sugar dissolves making syrup. Set aside to cool.
Pour syrup over sliced watermelon wedges, let cool in refrigerator for 1 hour. To
serve, remove from refrigerator and squeeze juice of two limes on top of wedges
and sprinkle with lime zest and sea salt.
Smoked Beef Ribs2 racks beef ribs, 5 to 7 pounds total
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons brown sugar
1 tablespoon paprika
2 cups hickory chips, soaked in water for at least 30 minutes
On half of a grill fitted with a cover, build a small charcoal fire about the size of a
loaf of commercial sandwich bread, making sure all the charcoal become
engulfed in the flames.
Mix the salt, pepper, paprika and brown sugar, breaking up the brown sugar with
a fork. Using your hands, cover the meat entirely in this rub.
When the flames begin to die down, leaving flickering coals, place the rib racks
meat-side up on the half of the grill without the burning charcoal. Do not let the
flames touch the meat at any time. Add a handful of the hickory chips to the fire.
Cover the grill, vent slightly, and cook, adding a handful of hickory chips every 30
minutes and a bit more fuel as necessary, until the meat has a crisp crust, is soft
to the touch, and well browned- about two and a half hours.
Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and
bake for 5 hours.
Cut into individual ribs and enjoy.
Grilled Corn Elote Style3 tablespoons mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 ears corn, shucked
Prepare grill.
Combine mayonnaise and lime juice in a small bowl.
Combine parmesan cheese and all other seasonings in another small bowl.
Place shucked corn on a grill rack that has been sprayed with cooking spray and
grill corn 12 minutes or until tender, turning frequently.
Remove corn from grill and brush with mayo mixture. To finish, sprinkle with
cheese and spice mixture.
Heirloom Tomato Salad with Burrata and Grilled Garlic Bread2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
2 lbs mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide
wedges if larger
1 lb cherry tomatoes
1 lb fresh Burrata cheese
1 1/2 cups loosely packed small basil leaves or torn large leaves
4 slices filone bread
4 garlic cloves
1 tablespoon extra virgin olive oil
¼ cup grated parmesan cheese
Whisk together vinegar, salt, mustard, and pepper in a large mixing bowl. Add oil
in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes
and gently toss to coat. Season with salt and pepper and toss with torn basil.
Cut ¼ inch slices of filone bread and rub with garlic cloves, season with salt and
pepper, and drizzle with a good quality extra virgin olive oil. Place on a warm grill
and toast for 1 minute on each side. Remove from grill and sprinkle with grated
parmesan cheese.
Place the fresh Burrata in the center of plate and surround with the tomato salad
and top with grilled filone bread.
Charred Italian Jumbo Chicken Wings16 jumbo wings
Brine
4 quarts water
1 cup salt
1 bunch fresh oregano
1 head of garlic (split)
¼ cup black peppercorns
¼ cup blended oil
Salt and pepper
Glaze
1 ½ quarts white balsamic vinegar
3 cups sugar
½ cup mustard seeds
1 tablespoon salt
1 cup Dijon mustard
½ cup fresh cut Italian parsley
Method for Brine
In a large pot add water, salt, oregano, garlic, and peppercorns, stir well to mix
together all ingredients. Add chicken wings and let sit in brine for 6 hours in
refrigerator.
Remove from brine and let wings drain and dry on paper towels. Preheat grill or
oven to 375 degrees. Once wings are dry, toss in ¼ cup oil and season with salt
and pepper and place on grill or in the oven for 15–20 minutes giving them a nice
char.
While the wings are cooking make the glaze.
Method for Glaze
Place balsamic vinegar, sugar, salt, and mustard seeds in a large copper pot.
Reduce by 2/3rds over a medium flame.
Add Dijon mustard, then remove from heat and add parsley. Remove wings from
grill or oven and toss with mustard glaze, coating each wing well.
Caribbean Pineapple Shrimp Skewers
1 cup tomato ketchup $0.76
¼ cup soy sauce (low sodium) $0.23
1/4 cup Smucker's marmalade $0.60
1 tablespoon Dijon mustard
1/4 cup brown sugar
1/4 teaspoon crushed red pepper flakes
¼ teaspoon cinnamon
2 whole garlic cloves, minced
1 1/2 tbsp cilantro, chopped
32 shrimp, peeled and deveined $3.98
32 pieces Nature’s Peak frozen pineapple $2.25
16 wooden skewers, soaked in water for 30 minutes
olive oil, for brushing
salt and ground black pepper
Directions
In a medium saucepan over medium heat, add the ketchup, soy sauce, marmalade, mustard, sugar, garlic, pepper flakes and cinnamon. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool. Place about half the sauce into a small bowl with chopped cilantro.
Heat a grill pan. On a skewer, alternating between the shrimp and pineapple, thread 2 pieces shrimp, and two pineapple pieces on each skewer. Brush them with olive oil and season them with salt and pepper. Brush skewers with some of the sauce. Cook them in grill pan, basting frequently with the sauce, until cooked through, about 3 minutes per side. Serve on a platter with reserved sauce on the side for dipping.
Prosciutto-wrapped Chicken Skewers with Sweet Cranberry Dipping Sauce 4 chicken boneless breast, halved and skin removed
16 very fine slices prosciutto
18 sage leaves, finely chopped
4 tablespoons olive oil
salt
pepper
Cranberry Dipping Sauce:
½ package Nature's Peak Cranberries
1 ½ cups orange juice
½ cup water
2 tablespoon cider vinegar
2 tablespoons light brown sugar
salt and pepper