Post your 4th of July menu here

[Kristy!]

I haven't nailed down the apps yet but other than that, here's our menu:

 

Stuffed burgers (choice of bleu cheese, cheddar jalapeno, or brie)

Homemade onion rings

Potato salad

Grilled corn on the cob

Berry trifle

 

I'm thinking bruschetta and some kind of dip for appetizers. I don't want to go crazy, there's only 4 or 6 adults who are going to be there.

[tylersgirl]

oh my gosh! Kristy I am coming over....your menu sounds delish.

[stacey]

Ok here is the recipe

Warm Grilled Potato Salad

Serves 4-6

Time 45 min

 

8 medium-sized Yukon Gold potatoes

2 cups heavy cream

2 cups whole milk 4 cloves garlic, peeled and gently smashed

4 sprigs fresh thyme

1 bay leaf

Salt, and fresh ground pepper

Extra Virgin olive oil

1 tablespoon whole grain mustard

2 scallions, for garnish

Ice water (I never use it)

 

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large sauce pan and gently boil for 15 minutes until potatoes are just tender and the tip of a knife goes through with little resistance. Allow to cool in cream mixture. Once cooled take potatoes out and lay in a single layer on a kitchen towel to drain. Cut the potatoes into large pieces. Then brown on a hot grill with a a little olive oil for 4-5 minutes until the are just a little golden in color ( I leave them on a little longer, up to 10 minutes)

 

Place browned potatoes in a mixing bowel, gently smash with a potato masher or large metal spoon-you want to smash the potatoes so they are broken up, but there is still a lot of texture. Strain the cream mixture and add enough to make the potato base creamy (about 1 ½ cups) Add 1 large table spoon of whole grain mustard and season with plenty of salt and pepper to taste.

[stacey]

Here is one of my favorite appetizers of all time. People always beg me to bring it and give them the receipe, I never give it out, but I will give it to you girls!

 

Staceys Ceviche

 

12 ounces very fresh fish (such as white-fleshed fish, such as grouper wahoo, sea bass or red snapper

1/3 cup fresh lime juice (lots of limes)

3 table spoons of fresh orange juice

3 table spoons of pineapple juice ( I usually cant find this, its ok to skip)

1 ½ table spoons of diced Serrano pepper

2 tablespoons finely diced yellow bell pepper

2 tablespoons finely diced red bell pepper

1 ½ table spoons of minced onion

1 teaspoon of minced garlic

2 tablespoons fresh cilantro leaves

1 table spoon of extra virgin olive oil

½ teaspoon salt

Lime wedges for serving

Tortilla chips

 

Cut the fish into ¼ inch dices. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions and garlic, toss to coat. Cover and refrigerate for 3 to 4 hours (don’t skimp in time) stir occasionally.

When time is up ad the cilantro, olive oil and salt. Fold gently to mix. Serve in martini glasses and garnish with chips and a lime slice if you are feeling classy. Im usually lazy so I just leave it in the bowel.

[DanielleNDerek]

those potatoes sound incredible

[Erika J]

Yumm both sound delish!!

[azhuskergirl]

brie burgers. my tummy is growling just thinking about it!

[tylersgirl]

Stacey-thanks for the recipe!!! Yummy!!! This might b a dumb question but what is whole grain mustard? Dijon mustard? or something else?

[stacey]

Desiree, You know, im not 100% sure, but I just use a good quality dijon, or you can leave it out, Ive done that beofre because I was out

[tylersgirl]

Okay, thanks girl. I will do the same I just didn't want to ruin a good recipe by putting the wrong thing in there.