I met Tanner Johnson about 10 days ago at an event. I was so impressed with his work as a chef that I couldn’t help but think that YOU should know about him too. After all, food is an important aspect of everyone’s life… and Tanner Johnson has done some really imaginative cooking and it’s insanely great! I just had to introduce you to Tanner because the way he cooks and
The Fourth of July revolves around 3 things: food, sips, and your guests! For this holiday, celebrity Chef Tanner Johnson, Founder/CEO/Chef of “Eats by Tanner Johnson” has put together a menu for your July 4 holiday and included recipes for you to cook up this weekend.
Chef Tanner Johnson’s Fourth of July Barbeque Recipes including salad and cocktails!
For the 4th of July, one word comes to mind and that is grilling. When I think of grilling I think of Skewers! Summer is Skewer Season. It’s simple, tasty with an elevated flavor especially if the proteins are marinated beforehand. It’s also a fun activity to do with others.
Salads and Appetizers:
Prosciutto Rolls:
These rolls are great as an appetizer or a snack — in case you are going to a Fourth of July dinner that features “small plates”.
Prosciutto Goat Cheese Egg Rolls Ingredient list:
- Goat Cheese
- Cucumber
- Radish
- Cilantro
- Olive Oil
- Balsamic Oil
- Micro Greens
Take goat cheese and cut cucumbers and radish into skinny rectangles.
Then I will wrap the goat cheese and cucumber/radish inside the prosciutto like an egg roll.
I created a balsamic reduction to drizzle on top of it with cilantro garlic oil and for garnish add microgreens.
It’s elevated, but simple.
Strawberry Salad
Salad Ingredients:Arugula or Spinach (use both if you want the salad to have an interesting textureStrawberries– at least 1 basket or 2.Goat CheesePecans OR Pistachio Dust ( the dust is made from pistachios ground up in a food processor or blender!)Red OnionCucumberBalasmic (for vinaigrette)Olive Oil (for vinaigrette)The quantity of each ingredient you use for the salad depends on the number of people you are serving.
Mix up the Balsamic Vinegar and olive oil to taste for your salad dressing.
You can add extras like croutons, dried fruit or even some grated Parmesan cheese or Asiago cheese to the salad dressing or use either cheese to top the salad.
Main Course:
Grilled Skewers of Meat and Veggies:
( The skewers featured in this photo have not been cooked.)
My “go-to” foods for grilling are Tiger Shrimp Skewers and Filet Mignon Skewers. I love going in an Asian direction by marinating the meat in low sodium soy sauce, brown sugar, ginger, lemongrass, garlic, onion, sesame, and chile oil. Tied in with the grill, the taste is powerful and packs a punch!
Along with the skewers of Filet and Shrimp, I also make vegetarians skewers consisting of peppers, onion, mushrooms, zucchini, and cut corn (1-2 inch pieces).
Skewers:
- Filet Mignon
- Chicken Breast
- Tiger Shrimp
- Veggies: Squash, Corn, Onion, Bell Pepper, Button Mushroom
Next comes the marinade. I love adding color to all of my dishes.
Asian Marinade:
This marinade is made to your taste. You combine any and/or all of these ingredients and adjust the amount of each to your taste. If you don’t want anything too spicy, skip the chile oil and use a bit more ginger for a crisp Asian flavor of the marinade.
Ingredients:
Low Sodium Soy Sauce
Brown Sugar
Sesame Oil
Chile Oil
Ginger
Lemongrass
Garlic
Shallot
Lime
If you want to add more of a spicy flavor, you can also add jalapenos. It makes for a great addition and pop of color.
Cocktails:
Pink Martini
Ingredients:
1.5 oz grapefruit juice
1.5 oz vodka
.5 oz lime juice
1 oz pomegranate juice (adjustable based on how pink you want the cocktail)
5 oz simple syrup
Method:
Pour the liquid ingredients into a shaker filled half full with ice.
Shake for at least 45 seconds (60 seconds would be better)
Fill your tumbler with ice and pour the cocktail into use a slice of lime as a garnish.
Definitely a great cocktail!
Kiwi Cooler!
Ingredients:
2 ounces Grand Marnier
1.5 ounces tequila (try a good silver or live dangerously and go for a reposado. My choice: Flecha Azul Tequila or Cutwater Tequila)
2 ounces lime juice
2.5 ounces simple syrup
lime (optional)
kiwi fruit peeled and sliced (at least 2 kiwis)
1-2 radishes sliced thin
salt or Tanjin to rim the glass (optional)
Method:
Muddle about 1/2 a kiwi in the simple syrup and let it stand. (Can be done the night before so that the syrup has a kiwi flavor)
Prep the glass by dipping the rim into lime juice and then a quick dip into some salt or Tanjin spice (this is optional)
In a shaker filled 1/2 full with ice, pour int Grand Marnier, tequila of your choice, and lime juice
Shake for about 40 seconds, add simple syrup, and shake for another 40 seconds,
Strain the cocktail into glasses with ice,
Add kiwi slices and 2-3 thin slices of the radish for a bit of a spicy kick. (The radish works really well when you have a Tanjin rim!) as the garnish.
Bio of Chef Tanner Johnson, Founder/CEO/Chef of “Eats by Tanner”.
Being raised in rural Washington State, like most, I went to school, tried to get good grades, joined sports, extracurricular activities, and did my absolute best to be authentic in a small town. Growing up, I found my retreat to be in the kitchen. I experimented with a variety of dishes, testing those by cooking for family and friends. At a young age, I realized food could be the way to make a ripple into the world.
From Seattle, New Orleans, New York, and Los Angeles, I fell in love with the hospitality industry and began working in restaurants which elevated my cooking skills as a home chef. Cooking has been a passion that has stuck with me no matter where I was.
Now, I have developed a reputation as a versatile celebrity home chef with a diverse group of “who’s who” clients from all over that seek me out for customized gourmet meal prep; traveling personal and private chef services; pre-packaged juices; and small dinner parties.
“Memorable food and great company has always been a major role in my life and I can’t wait to share them with you.”
You can learn more about Chef Tanner Johnson on his website: http://eatsbytanner.com/
Follow Chef Tanner Johnson on this social media channel:
Instagram: https://www.instagram.com/Eatsbytanner/
LA-Story.com thanks Chef Tanner Johnson who provided all of the photos, and food recipes for you to test-drive on your own.
Tanner’s got a great talent for creating great meals that have a unique flavor profile He’s popular with celebrities and business notables
because he creates healthy food that tastes fabulous!!
Stevie Wilson
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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