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Fourth of July is right around the corner, and that means it’s time to get your delicious backyard barbecue recipes lined up for the festivities! Even if you’re staying safe by staying home this year, serving tasty food will add sparkle to the celebration. Here are a few tasty meal and cocktail recipes that will keep everyone in a festive mood.
Bang-Bang Spicy Corn
- 1/2 c. sweet chili sauce
- 3 tbsp. melted butter
- 1 tbsp. sriracha
- 2 cloves garlic, finely minced
- Juice of 2 limes
- kosher salt
- Freshly ground black pepper
- 6 ears corn, husks removed
- Freshly chopped cilantro, for garnish
In a medium bowl, make your bang-bang butter by mixing together the chili sauce, butter, Sriracha, garlic, and lime juice. Season generously with salt and pepper.
Using a pastry brush, slather butter over the corn. Heat grill to medium-high, then place the corn on the grill, turning and basting with remaining bang bang butter occasionally until tender and charred, usually 10 to 15 minutes.
Garnish with cilantro and serve.
Hot July Chicken Burgers
- 1 1/2 lb. ground chicken
- 3/4 tsp. smoked paprika
- 1 clove garlic, minced
- 3 green onions, minced
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 4 slices cheddar
- 4 leaves butterhead lettuce
- 2 cups coleslaw
- 1 avocado, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 brioche burger buns, slightly toasted
In a large bowl, combine the chicken, paprika, garlic and green onions. Season with salt and pepper to taste. Divide the mixture into 4 patties.
Heat grill to medium-high and brush grates with oil to prevent sticking. Place the burger patties on the grill and cook, flipping once, until golden and a thermometer inserted into the center registers 165° (usually a few minutes per side).
Top with cheddar, cover and cook until just melted, about 1 minute. Transfer the burgers to a plate. Make your burger by adding lettuce, coleslaw, avocado, red onion and jalapeño to your burger. Top off with the top bun and enjoy!
- 1 tsp. salt
- 1 tsp. chili powder
- Lime wedges
- 2 oz. fresh lime juice
- 2 tsp. hot sauce
- Dash of soy sauce
- 12 oz. light Mexican beer, such as Modelo or Tecate
Combine salt and chili powder on a shallow plate. Wet the rim of a large serving glass with a lime wedge and dip into chili salt to coat the rim.
Add lime juice, hot sauce and soy sauce at the bottom of the glass and stir to combine. Fill the glass with ice, then top with beer. Stir lightly, garnish with a lime wedge and serve.
- 4 c. cubed watermelon
- 1 750-ml. bottle moscato
- 1 c. rum
- Juice of 4 limes
- Zest of 2 limes
- 1 tbsp. sugar
- lime slices, for garnish
In a blender combine the watermelon, moscato, rum, lime juice, lime zest and sugar and blend until smooth. Refrigerate until chilled. Garnish glasses with lime slices and serve.[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row]