Fourth of July Menu: Food to Fire Up Your Fourth! #Recipes #Cobbler, #Wine #Salad
I know I am early on the food end of things, but this holiday is going to be murder in the markets and other similar stores. So start early and figure out what you are serving! Check out these 2 dishes (one from Dreaming Tree Wines and the other from Busha Browne specialty foods.) and one spice blend for BBQ rubs from Colman’s Mustard!!
BBQ Rubs:
Mustard is a BBQ must have, and Colman’s Mustard is more than just a condiment to dress a hamburger or hotdog. It is a secret ingredient for dry rubs packed with flavor, and adds a kick to side dishes like mac and cheese and salads.
Colman’s is available in supermarkets across the country such as Whole Foods, Walmart, Safeway and Kroger, $4.99-$6.99.
Colman’s Mustard BBQ Dry rub
Ingredients:
1/3 cup Garlic Powder
1 1/2 tbsp Cumin, ground
2 1/3 cup Brown Sugar
1 tbsp Cayenne
¼ cup Colman’s mustard powder
1/4 cup Cinnamon or canella, ground
2 cup La Colombe Decaf. Espresso, ground
1 1/2 cup Salt, kosher
1/2 cup Black Pepper, ground
Preparation:
Mix all together in a bowl and store in a sealed jar in a cool, dry place.
How to use:
To use, rub on meat, fish or vegetable and let sit for at least 3 hours for meat, or 30 minutes for fish or vegetables.
Keep whatever foods you apply the rub to in the refrigerator for food safety!
Get more recipes including salads, appetizers, sauces and main course meals at http://colmansusa.com/
Peach Blueberry Cobbler With The Dreaming Tree’s Crush
Serves 6-8 people
Ingredients for Filling
1 pint Blueberries
3 pounds of fresh peaches, peeled and sliced (see note below)
½ cup light brown sugar
2 tablespoons cornstarch
2 tablespoons white wine Dreaming Tree Everyday
1 pinch salt
1) Place all ingredients in a pot
2) Heat over medium high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5-10 minutes
3) Turn off heat and carefully transfer to an 8×11/12in glass or ceramic pan
Note: To peel peaches, cut an “x” in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then place into ice water to cool. Skin should come off quite easily. If fresh peaches are not available you can use frozen. Defrost the peaches and follow the recipe from there
Ingredients for Topping
1 ½ cups all-purpose flour
1/3 cup sugar, plus 2T reserved
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
1 pinch salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup kefir, buttermilk or heavy cream + 2 tablespoons reserved
1 teaspoon vanilla
1) Pre-heat oven to 375 degrees
2) While the filling is heating, mix together all dry ingredients. If you have a food processor you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until incorporated and you can’t see any large chunks of butter
3) Transfer to a bowl, add 2/3 c kefir and vanilla and gently mix with a wooden spoon until the batter just comes together
4) Using a spoon or your hands, take biscuits and place on top of the filling. The topping will cover most of the filling but make sure to leave small space between the biscuits to allow the heat to escape
5) Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar
6) Bake for 40 minutes, until nicely browned and biscuits cooked through
7) Allow to cook for at least 30 minutes
8) Serve with ice cream
9) Wine Pairing: Dreaming Tree CRUSH wine!
Busha Browne Specialty Foods provided this amazing recipe!!
Potato Galette Avocado Salad Recipe with Busha Browne Pukka Hot Pepper Sauce
Ingredients
To make the lime cilantro vinaigrette:
1/4 cup lime juice
1 teaspoon lime zest
2 teaspoons spicy brown mustard
2 tablespoons olive oil
1/2 teaspoon of Busha Browne Pukka Hot Pepper Sauce
1/2 teaspoon low sodium soy sauce
salt and pepper, to taste
To make the chopped avocado salad:
2 Avocados, chopped
2 ripe tomatoes, chopped
2 green onions, thinly sliced
1/4 cup cilantro, diced
To make the potato galettes:
2 russet potatoes, peeled
1 tablespoon butter, melted
Add salt and pepper, to taste
Directions
To make the cilantro lime vinaigrette:
Whisk the lime juice, lime zest, mustard, olive oil, Busha Browne Pukka Hot Pepper Sauce sauce and soy sauce together in a small bowl. Season with salt and pepper to taste and set aside for at least 10 minutes, to allow time for the vinaigrette’s flavors to blend. Strain the vinaigrette to remove the lime zest.
To make the chopped avocado salad:
Place the chopped avocado, tomato and green onions together in a medium sized bowl. Add the cilantro to the vinaigrette and toss the vinaigrette to thoroughly coat the avocado salad. Taste and adjust seasoning if desired.
To make the potato galettes:
Slice the potato into paper thin slices, using a mandolin if you have one. Use a 2.5 inch cookie cotter to cut the thin potato slices into even rounds. On a piece of parchment paper, arrange 6 potato slices into a circle. Season with salt and pepper and brush with a little melted butter. Repeat with remaining potato rounds. Wait 5 minutes to allow the butter to bond each circle of potato slices to bond together. Place a heavy skillet over medium heat. Transfer the potatoes to the skillet by quickly flipping the parchment paper upside down, taking care to ensure the potatoes end up in their circles. Brush the former bottom of the potato stack, which now faces upwards, with a little more melted butter. Place a small pan on top of the potato galettes to keep the circles flat during cooking. Cook for about 3-5 minutes, or until the bottom potato slice begins to brown on its edges. Using a spatula, carefully flip each potato galette and cook another 3-5 minutes more, or until the other side turns golden brown. Transfer each potato galette to a bed of paper towels and blot with additional towels. Let cool completely before finishing the dish.
To complete the Avocado Salad with Potato Galette:
Place 1 potato galette onto a plate.
Top the galette with 1 cup of the chopped salad and top with another potato galette.
Repeat until you are out of galettes and salad forming a tower!.
About Busha Browne
Associated Manufactures Ltd. is proud to be the manufacturer of Busha Browne sauces, jellies and condiments and manufactures the products to the entire food industry from retail outlets, food manufactures and foodservice businesses. Busha Browne authentic sauces, jellies, and condiments provide the great variety of exotic fresh Jamaican fruits, vegetables and spices. Their gourmet products are all natural, full of flavor and are delicious. Prepared and bottled in small batches as they were 200 years ago, these award winning artisanal products reflect the authentic heritage of Jamaican cookery. Busha Browne provides superior quality and for all eating occasions at home and at restaurants. Busha Browne is headquartered in Jamaica and their products are sold globally. Busha Browne has captured the attention of national and international media and a culinary clientele.
For more information on Busha Browne and its products, visit www.BushaBrowne.com
Facebook via facebook.com/BushaBrowne
Twitter via twitter.com/BushaBrowne
Youtube.com/BushaBrowne
My thanks and appreciation to all the brands who provided recipes and imagery for this piece.
Stevie Wilson,
LA-Story.com
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