You don’t have to host a backyard blowout to show your pride for our wonderful country this Fourth of July. Rather, a simple family picnic can be just as patriotic. Just remember to pack enough mouthwatering creations for the entire clan and then sit back and watch others set off colorful fireworks as you dine on your delectable dishes.
Some of my family’s favorites are listed below. The first is my dad’s signature sandwich. It features one of his all-time favorite ingredients—-steak. But not only do the toppings for this kicked up sandwich complement the star ingredient, the type of bread also gives it a unique twist.
The second dish is a strawberry and watermelon salad I grew up eating and now my young daughter counts it as one of her favorites. If you have children who are reluctant to eat fruit, you need to give this dish a try. My daughter has been eating it since she was 2 and hasn’t gone a summer since without wolfing it down at our annual Fourth of July picnic. What’s more, the strawberries and watermelon provide the required red in your red, white and blue patriotic spread.
SUPER STEAK SANDWICHES WITH A KICK
Ingredients:
1 cup mayonnaise
1/4 cup prepared white horseradish
1 tablespoon fresh chopped chives
1 teaspoon black pepper
1/2 teaspoon salt
4 small beef tenderloin steaks
1 tablespoon garlic salt
Black pepper
2 tablespoons olive oil
3 medium onions, thinly sliced
3 tablespoons butter
4 large croissants, halved horizontally, lightly toasted
2 cups arugula or spring mix lettuce
Directions:
Mix mayonnaise, horseradish, chives, salt and pepper in small bowl. Set aside in refrigerator.
In a large skillet melt butter. Slowly cook onions in butter on low heat for 25 to 35 minutes until caramelized.
Season steaks with garlic salt and pepper. Drizzle with olive oil and grill to your preferred doneness.
Slice toasted croissants in half lengthwise. Place croissant bottom cut side up, on each plate. Spread each with horseradish mayonnaise and top with 1/2-cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on the other half of the croissants. Place tops on sandwiches.
Serves 4.
STRAWBERRY WATERMELON SALAD
Ingredients:
½ cup white balsamic vinegar
½ cup pomegranate juice
2 Tablespoon brown sugar
¼ cup olive oil
5 cups seeded watermelon, cut into chunks
2 cups strawberries (halved)
¼ red onion, sliced
6 cups spring greens
½ cup mint leaf, chopped
¼ cup toasted pine nuts
½ cub crumbled feta Cheese
Course Black Pepper to taste
Directions:
Whisk together first four ingredients in a small bowl.
In a larger bowl, combine remaining ingredients.
Add dressing from smaller bowl, toss.
Add course black pepper to taste.
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