Karen Freeman
This week we celebrate our nation’s independence. We shoot off fireworks, we have parades and we barbecue.
Whether you are heading to the beach, the mountains or staying home, food will play a part in your holiday in some way. This week, we are going to look at some great backyard barbecue and picnic recipes.
The first recipe is one of my all-time favorites. I love grilled corn on the cob. It’s beautiful and the grill brings out the sweetness of the corn. You can add any spices that you want. You can also spread butter on before you put it on the grill.
The second recipe is one that you will use even after the holiday. You can also do this inside and I do it fairly regularly. It’s bacon-wrapped asparagus. It only takes about 5 minutes to cook and the smell of bacon on the grill is unbelievable!
The third recipe is grilled thighs and drumsticks. Of course, you can use this recipe for any chicken parts that you want to cook. But the kids will love the thighs and drumsticks. Most of the recipe is for the sauce. You mix it up the night before. Dump it all in a zip top bag and put it in the fridge until cooking time. It’s an easy recipe and making your own sauce tastes so much better. Spice it up some if you like spicy food.
The fourth recipe is for an all-American burger. The 4th just isn’t the same without burgers! This is a fairly traditional burger but you can play around with it and jazz it up a little more if you choose.
The last recipe is a surprise burger. Instead of putting the cheese on top, you put it inside! Let the kids make the patties for this. They will get a kick out of “hiding” the cheese. It tastes great too. Make a few with pepper jack cheese for the extra zip.
The cooking process takes away a lot of the heat so they won’t be too spicy.
Have a safe and fun holiday!
Grilled Corn on the Cob
8 medium ears sweet corn
1/2 cup butter, softened
2 tbsp minced fresh basil
2 tbsp minced fresh parsley
1/2 tsp salt
Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.
Bacon Wrapped Asparagus
10 fresh asparagus spears, trimmed
1/8 tsp pepper
5 bacon strips, halved lengthwise
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.
Grilled Thighs
and Drumsticks
2-1/2 cups packed brown sugar
2 cups water
2 cups cider vinegar
2 cups ketchup
1 cup canola oil
4 tbsp salt
3 tbsp prepared mustard
4-1/2 tsps Worcestershire sauce
1 tbsp soy sauce
1 tsp pepper
1 tsp Liquid Smoke, optional
10 pounds bone-in chicken thighs and chicken drumsticks
1/2 tsp seasoned salt
In a large bowl, combine the first 11 ingredients. Pour into two large re-sealable plastic bags; add chicken. Seal bags and turn to coat; refrigerate overnight.
Prepare grill for in heat. Drain and discard marinade. Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over in medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until juices run clear. Yield: 12-14 servings.
All-American Burgers
2 tbsp diced onion
2 tbsp chili sauce
2 tsps Worcestershire sauce
2 tsps prepared mustard
1 pound ground beef
4 slices American or cheddar cheese, halved diagonally
2 slices Swiss cheese, halved diagonally
4 hamburger buns, split and toasted
Lettuce leaves, sliced tomato and onion, cooked bacon, ketchup and mustard, optional
In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into four patties.
Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. During the last minute of cooking, top each patty with two triangles of American cheese and one triangle of Swiss cheese. Serve on buns with lettuce, tomato, onion, bacon, ketchup and mustard if desired. Yield: 4 servings.
Cheese Surprise Burgers
1 tbsp finely chopped onion
1 tbsp ketchup
1 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1/2 pound lean ground beef
1/4 cup finely shredded cheddar cheese
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.
Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
