Black bean dip, salsa
Chips and vegetable dippers
Bacon, turkey and beef burgers
Macaroni salad with cilantro pesto
Poached peaches with raspberries
Pink lemonade
At dinner time, “fast” is the much-needed plan of action for workday meals. Increasingly, and especially during summer, cooks want the same timewise strategy to ease the kitchen crunch on weekends and holidays.
Fourth of July festivities usually take place outdoors, either at a picnic site or in the back yard around the grill. This menu, centered on juicy, grilled burgers, is tailored to those specifics.
BACON, TURKEY AND BEEF BURGERS
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 8 servings
5 strips bacon, finely diced
1 pound each: ground beef chuck, ground turkey
1 small onion, finely chopped
3/4 teaspoon chili powder
Seasoned salt, freshly ground pepper to taste
Dash hot red pepper sauce
8 hamburger rolls
8 each: slices tomato, slices onion, large lettuce leaves
1/2 cup cilantro leaves
3/4 cup salsa
Optional garnishes: Cheddar or Monterey jack cheese, sliced avocado
1. Fry the bacon until crisp. Drain and transfer to a bowl. Add meats, onion and seasonings. Mix lightly, just enough to combine. Shape into 8 patties, taking care not to pack the meat too tightly.
2. Prepare a medium-hot charcoal fire. Grill the burgers, 6 inches from the heat source, turning once, until they are cooked as desired: about 6 to 7 minutes per side for medium-rare. Toast rolls on the grill for the last minute or so.
3. To serve, layer the tomato slices, onion and lettuce on the rolls. Top with burgers. Sprinkle with cilantro; spoon salsa on top. Garnish with cheese and avocado if you like.
Nutrition information per serving:
Calories….385 Fat……………18 g Cholestero…..l80 mg
Sodium…475 mg Carbohydrates…..27 g Protein……….26 g
MACARONI SALAD WITH CILANTRO PESTO
Preparation time: 15 minutes
Cooking time: 8 minutes
Yield: 6 to 8 servings
With the chilies seeded, this is not spicy. If you prefer to turn up the heat, add some of the seeds.
2 cloves garlic
2 jalapeno chilies, seeded
2 tablespoons pine nuts
1 ounce cotija or Parmesan cheese
2 cups cilantro leaves
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1 package (7 ounces) elbow macaroni, cooked according to package
1 small red bell pepper, finely diced
4 green onions, cut in thin rings
1 rib celery, finely diced
1. Mince garlic, chilies, pine nuts and cheese in a food processor. Add the cilantro and process until it is a paste. Add the oil and salt and mix well. The pesto can be made up to 2 weeks in advance and refrigerated.
2. To finish the salad, combine the macaroni, bell pepper, green onions and celery in a large bowl. Add half of the pesto ( 1/4 cup) or more to taste and toss to combine. Serve at room temperature.
Nutrition information per serving:
Calories….210 Fat……………12 g Cholesterol…..3 mg
Sodium…275 mg Carbohydrates…..21 g Protein……….5 g
POACHED PEACHES WITH RASPBERRIES
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 30 minutes or longer
Yield: 8 servings
3 cups Sauternes or late-harvest riesling
1 1/2 cups water
1/2 cup sugar
2 tablespoons honey
2 large branches fresh rosemary
8 large ripe peaches
1 pint fresh raspberries
1. Combine the wine, water, sugar, honey and rosemary in a large saucepan and heat to a boil. Add the peaches and cook until they are tender but not soft, 5 to 10 minutes, depending on how ripe they are. Remove from the liquid, remove the skin and return the peaches to the liquid. Cool. The peaches can be cooked up to 3 days in advance and refrigerated.
2. At serving time, cut the peaches in half and remove the pits. Slice peaches. To serve as a compote, spoon about 1/4 cup of the poaching liquid into 8 dessert dishes and add some peaches and raspberries. Or, serve the fruit over pound or angel food cake or ice cream. Drizzle with a small amount of the poaching liquid.
Nutrition information per serving:
Calories….200 Fat……………0 g Cholestero…..l0 mg
Sodium…..5 mg Carbohydrates….37 g Protein……….1 g
