The Fourth of July is right around the corner, a holiday traditionally celebrated with picnics, barbecues and al fresco feasting. Need menu inspiration? These five recipes are sure to set off some flavor fireworks.
Potato salad is a must-have at summer picnics and barbecues. Chef Michael Gulotta of Maypop gives the classic a twist by deep-frying the potatoes and tossing them with a zesty Asian dressing. Szechuan peppercorns, ginger and Thai chili paste deliver shots of heat, while mayo, lemongrass and fresh lemon mellow things out.
Lobster rolls and hot dogs, both summer staples, are fused into a seafood item poised to become a seasonal favorite. Chef Neal Fraser blends salmon, halibut and scallops into a sausage shape that he grills and encloses in petite buns.
Jerk chicken is a specialty of Chef Max Hardy’s at Coop Caribbean Fusion in Detroit. Here, he translates those bold flavors to a veggie burger, topping the black bean patty with jerk mayo, onions, poblanos, cilantro and pineapple.
A house-made barbecue sauce really sets apart ribs, chicken and other foods destined for the summer grill. At The Brewer’s Table in Austin, Jaime Chozet starts with a flavorful beer mustard, blending mustard seeds, dark beer, honey, dark brown sugar and spices, then enhances it with onions, garlic, orange and light brown sugar.
Local sweet corn is ready for the picking or will be soon in many parts of the country. Chef Sherri Thrower makes the most of its crisp texture and summery flavor by tossing it with a sweet Asian-style dressing. Orange and red bell peppers add bright color.
With winter and the holiday season right around the corner, there’s a variety of ways to engage diners in the coming weeks. From Christmas and Hannukah to National Hot Chocolate Day, here are 6 Marketing ideas for the month of December.
