JULY 4TH CELEBRATION

July 4th in Atlanta, GA is one word – HOT!!! So, I’m putting together a menu that’ll quench thirsts but be hearty and delicious at the same time.

IT’S INDEPENDENCE DAY!!!!

BBQ Ribs

Lemony Oregano Chicken Drumsticks

Coleslaw with Apple and Yogurt Dressing

New Potato Salad with Dijon Vinaigrette

Charred Corn Salad with Basil and Tomatoes

Red White and Blue Cupcakes

Strawberry Mojitos

BBQ RIBS

OK – I’m cheating here. We are going with Montgomery Inn ribs (montgomeryinn.com), which I think are just about the best there are! They are out of Cincinnati, OH, and I order them frequently for parties. You can grill them or just pop them in the oven. Then slather with their amazing (I think the best) BBQ sauce, cut them up; and you have finger food that your guests will love you for serving.

http://store.cincyfavorites.com/ribs–pulled-meats-c12.aspx

Photo Credit: Cate Bogue

LEMONY OREGANO DRUMSTICKS

I adore this dish! It’s easy to marinate in advance; it’s a snap to grill, and you don’t need a knife or fork to eat them. AND THEY ARE DELICIOUS!!!

2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 teaspoon finely grated lemon peel
8 chicken drumsticks

Photo Credit: Cate Bogue

Whisk first 6 ingredients in small bowl.

Photo Credit: Cate Bogue

Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag or large container; add chicken and seal. Turn bag to coat chicken.

Photo Credit: Cate Bogue

Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.

Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve. I always double or triple this recipe – these will go very fast!

COLESLAW WITH APPLE AND YOGURT DRESSING

8 cups mixed shredded red and green cabbage
1 12-oz. bag broccoli slaw mix
1/2 cup shredded carrots
1/2 cup thinly sliced scallions (about 4)
1 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated garlic
Kosher salt, freshly ground pepper
1 green apple

Photo Credit: Cate Bogue

Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well. Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper.

Photo Credit: Cate Bogue

NEW POTATO SALAD WITH DIJON VINAIGRETTE

DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill. No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

1/2 small red onion, peeled and roughly chopped
2 pounds new potatoes, scrubbed and cut into bite-sized pieces
Salt
1 tablespoon rice vinegar
Freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, washed and dried and very roughly chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons good olive oil

Photo Credit: Cate Bogue

Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat. Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.

Photo Credit: Cate Bogue

Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper.

Photo Credit: Cate Bogue

Add the chives, arugula and red onion and stir through. Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste.

Photo Credit: Cate Bogue

Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Photo Credit: Cate Bogue

12 ears of corn, husked
6 tablespoons olive oil, divided
1 cup thinly sliced red onion
2 large tomatoes, chopped
1 cup (loosely packed) fresh basil leaves, large leaves torn 1/3 cup (or more)
fresh lime juice
2 tablespoons chopped fresh thyme
Kosher salt, freshly ground pepper

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.

DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature. Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired.

DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

RED WHITE AND BLUE CUPCAKES
By Amy Sedaris

1 ½ sticks of unsalted butter
1 ¾ cups of sugar Beat well, then add:

Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24.

Photo Credit: Cate Bogue

Frosting
1 stick of unsalted butter
1 box of confectionary sugar
¼ cup half-and-half
1 teaspoon pure vanilla

Mix with a mixer until smooth, and frost once the cupcakes are cool. For the flag, garnish with blueberries, strawberries and/or raspberries and shredded coconut.

Photo Credit: Cate Bogue

STRAWBERRY MOJITOS

*1.5 ounces of simple syrup

* about 3 fresh strawberries
* about 4-5 fresh spearmint sprigs (chopped if you prefer smaller mint pieces in your cocktail)
* soda water
* 1/2 lime
* 2 ounces of light rum

Photo Credit: Cate Bogue

In a chilled glass (about 10-12 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well.
Squeeze the juice from the lime into the glass, add the rum and stir well. Fill glass with ice and top off with soda water.
Garnish with mint sprigs or strawberry slices. Makes 1 drink.