Fourth Of July Recipes
The Fourth of July is around the corner. The USA will be 240 years old this year and, as usual with the big party, there will be lots of grilling and lots of fireworks. Every 240 years though it is nice to think of some different Fourth Of July recipes to serve for the holiday. Sure, hamburgers and hot dogs are nice, but it is nice to mix it up a bit. A steak is nice, too, but that can wait until Sunday July 5th. BBQ chicken – no. It just never sits well.
This Fourth of July, how about something that follows the 80/20 rule. 80% Similar:20% Different. The grill will be used and hot dog buns, too. A slaw is also part of the feast. It is the meat that is different. This year – Grilled Scallop Rolls! Succulent sea scallops, grilled to perfection and placed on a fresh baked hot dog bun which has been adorned with a bed of celery root slaw. Those bivalves have never had it so good! Big Yum! Yes, the hot dog buns can be bought, but baking up some buns is easy, especially if we break out the bread machine. A regular cabbage slaw is ok, too, but celery root slaw is a nice change of pace and does well with scallops. Plus, it is dressed in a vinaigrette so no mayo in the sun worries! Another bonus – scallops cook fast. Plenty of time left to roast marshmallows over the grill!
Here are the recipes…
- 20 sea scallops
- Salt and Pepper
- 1/2 stick of butter
- metal skewers or wooden skewers soaked in water for a few hours to avoid burning
- Start the grill as per your grill's instructions.
- Clean and lightly oil the grill's grate.
- Melt the butter.
- Remove the tough side muscles if they are still attached to the scallops.
- Pat the scallops dry and skewer them on metal or wooden skewers (make sure if using wood skewers that they are well soaked in water).
- Season the scallops with salt and pepper.
- Place the skewers on the grill, cook 2.5 minutes then flip and continue to cook the scallops another 2.5 minutes until they are cooked through - the scallop inside should be milky white and the flesh, firm. Remove the skewers from the grill.
- Brush the scallops with melted butter.
- This can also be done on a grill pan.
- 1 medium celery root - about 3/4 of a lb.
- 1 small bunch of fresh tarragon
- 2 medium firm red apple (like a pink lady)
- 1 tbsp of dijon mustard
- 3 tbsp of fresh lemon juice
- 6 tbsp of olive or hazelnut oil
- salt and pepper
- Peel the celery root. Slice the celery root into small matchsticks with a chef's knife or vegetable slicer/mandoline.
- Cut the apple the same size and shape as the celery root.
- Chop the tarragon finely.
- In a large bowl, toss the celery root, apple and tarragon together.
- In a small bowl, whisk the mustard, lemon juice, and oil. Season with salt and pepper.
- Dress the celery root and apple mixture wit the lemon vinaigrette. Season to taste with salt and pepper.
- Refrigerate. Serve cold.
- 1 cup of water
- 2 tbsp of butter
- 1 egg
- 3.5 cups of flour
- ΒΌ cup of sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 4 tbsp butter
- Place all the ingredients into a bread machine and choose the dough setting as outlined in the instructions from the manufacturer.
- Pre-heat the oven to 350F.
- When the dough is done, remove it to a floured work surface and punch it down.
- Cut the dough into 8 pieces. Shape the dough pieces into hot dog bun shape about 4.5 inches long. Flatten the top of each bun gently.
- Place the shaped dough onto a baking pan that has been sprayed with non stick spray.
- Cover the dough with a clean dish towel and let rise in a warm spot until they double in size - about 30-40 minutes. It is ok if they touch.
- While the dough is rising, melt the butter.
- Using a pastry brush, brush the buns with the melted butter.
- Bake the buns for about 20-25 minutes or until golden brown and baked through.
- Cool the buns on a cooling rack.
And for dessert? Ice cream and Knickerbocker Glories!
Happy Independence Day!
Keep Eating! Keep Innovating!
Have any Fourth of July recipes to share? Do you like scallops? Let us know all about it in the comments or on Facebook.
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