It’s about that time of year again! Time to invite the friends and family, light the grill and lay on the grub! You are probably already making your list of sumptuous dishes for your 4th of July cookout and will soon be shopping for all the ingredients.
Everyone has their version of a 4th of July feast. For some it’s hamburgers, hot dogs, baked beans and potato salad, for others it’s chicken and steak plus a table full of trimmings and vegetarians may prefer the likes of marinated tofu, tempeh burgers or a mountain of grilled squashes, peppers and Portobello caps.
For a delectable appetizer, I recommend these 4th of July-in-the-southwest grilled cheese stuffed jalapeños. If you want more pop than a firecracker for your taste buds, you can leave some or all of the seeds in the pepper.
Grilled Cheese Stuffed Jalapenos
4 oz. Jack cheese, shredded
4 tablespoon(s) Spicy ranch dressing
8 large jalapeños
4 teaspoon(s) barbecue sauce (I like using KC Masterpiece Spicy Original BBQ Sauce)
Mix cheese and spicy ranch dressing together in a small bowl; set aside.
Place peppers on heated grill; roast about 4 minutes per side or until peppers begin to blister. Remove from heat and allow to cool about 10 minutes.
Reserving stem end, cut peppers in half lengthwise and remove seeded core. Spoon cheese mixture into peppers. Arrange stuffed peppers in a small heat proof skillet or pan. Return to grill and heat 5 minutes or until cheese is melted.
Drizzle with KC Masterpiece Spicy Original Barbecue Sauce.
You can dazzle your party guests with more than pixie sparklers and brilliant fireworks this 4th of July and add this tasty Thai-inspired recipe to the menu:
Chicken Satay with Spicy Peanut Sauce
Chicken marinated in yogurt, ginger root and curry. It is wrapped on a skewer and served with a peanut sauce.
Servings: 20
1 cup(s) plain yogurt
1 teaspoon ginger root, grated
1 teaspoon(s) minced garlic
1 tablespoon(s) curry powder
1 ½ pound(s) chicken breast, boneless, skinless cut into strips
20 bamboo skewer, 6 inches soaking in water for 30 minutes
Vegetable oil for grilling
Butter lettuce leaves for the platter
Cilantro
Spicy Peanut Sauce
1cup(s) peanut butter
1/4 cup(s) soy sauce, low sodium
2 teaspoon(s) red chili paste
2 tablespoon(s) brown sugar, firmly packed
2 limes, juiced
1/2 cup hot water
1/4 cup(s) peanuts, chopped for garnish
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine.
Place the chicken strips in the yogurt marinade and gently toss until well coated.
Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
Using a grill on medium heat, brush it with oil to prevent the meat from sticking.
Grill the chicken satays for 2-3 minutes on each side, until nicely seared and cooked through.
Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Spicy Peanut Sauce
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.
Enjoy, and have a safe and happy 4th of July celebration!
