FOURTH OF JULY 2023 • KTLA

Lemon Juice + Flake Salt

Sprinkle freshly grated lemon zest over watermelon, squeeze some fresh

lemon juice on top and then finish seasoning with flake salt. 

Tajine + Jalapenos

Sprinkle Tajin (the Mexican chili-lime-salt condiment) over watermelon and

garnish with fresh thinly sliced jalapeno slices.

WATERMELON SKEWERS with MIND-BLOWING SEASONINGS

Use a rectangular board or platter to create this epic cheese board.

Ingredients:

  • Blueberries or Blackberries

  • Fontina, cut into little stars using a star-shaped cookie cutter

  • Dried Cherries

  • Cashews 

  • Mini Red Grape Tomatoes

  • Mini Crackers

  • Strawberries

  • Manchego Cheese

  • Red Bell Pepper Slices

  • Parmesan Chunks

  • Calabrese Salami

  • White Cheddar Cheese

  • Beet Crackers

  • Marcona Almonds

  • Raspberries

AMERICAN FLAG CHEESE BOARD

GRILLED PITAZANELLA SALAD

Ingredients:

  • 1/4 + 1/4 cup extra-virgin olive oil 

  • 3 garlic cloves, minced

  • 4 pita bread

  • 2 cups cherry tomatoes, cut in half

  • 1 English cucumber, peeled and cut into 1-inch pieces

  • 1/2 small red onion, thinly sliced

  • 1/2 cup crumbled feta or fresh mozzarella cheese torn into pieces

  • 1 tablespoon capers, drained

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1/4 cup freshly chopped parsley

  • 8 basil leaves torn into small pieces

  • Salt and freshly ground pepper

Instructions:

  1. Preheat your BBQ to medium-high heat. Combine 1/4 cup olive oil and the garlic and brush both sides of the pita bread with the mixture. Season with salt and pepper, then grill for 2 minutes on each side or until marked and golden. Let cool, then cut the pitas into small triangles.

  2. In a large serving bowl, combine the grilled pita, tomatoes, cucumbers, onion, cheese and capers.

  3. In a separate bowl, combine the vinegar, Dijon and the remaining 1/4 cup olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad and toss well. Finish with basil.

CAST IRON BRIE FUNDIDO

Ingredients:

  • 1 baguette, cut into 1/2-inch slices

  • Extra-virgin olive oil

  • One 8-ounce round brie wheel

  • 1/4 cup dry white wine

  • 2 tablespoons honey

  • 4 thyme sprigs

  • Salt and freshly ground black pepper

Instructions:

  1. Heat your grill to high heat. Brush both sides of the baguette slices with olive oil. Grill bread until toasted on both sides, about 30 seconds per side.

  2. Place the brie in a small cast-iron skillet. Score the top of the rind in a crisscross pattern. Pour the wine around the brie and drizzle with the honey. Top with thyme sprigs and season with salt and pepper.

  3. Place cast-iron skillet on the grill and close the lid. Grill until the cheese is melted in the middle, about 8 to 10 minutes. Serve with

    the grilled bread.

Ingredients:

  • 4 strips applewood smoked bacon, cut into 1-inch pieces

  • 1 stick unsalted butter, at room temperature

  • 1 shallot, minced

  • 1/4 cup good quality blue cheese

  • 1 tablespoon Bourbon

  • 1 tablespoon pure maple syrup

  • 1 tablespoon chopped chives

Instructions:

  1. Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels and reserve the bacon grease in the pan. Let the bacon grease cool to room temperature.

  2. Place the butter in a mixing bowl. Add the cooled bacon grease. Crumble the cooked bacon and add it to the bowl along with the shallot, blue cheese, Bourbon, maple syrup and chives. Season with salt and freshly ground pepper. Mix well to combine.

  3. Transfer the mixture to a shallow Mason jar. Chill until solid. Spoon onto a grilled steak to smother.

GRILLED RIB EYE STEAKS with BOURBON BACON BLUE CHEESE BUTTER

APRICOT DIJON GLAZED RIBS

Ingredients:

For the Ribs:

  • 2 racks spareribs (about 2 pounds)

  • 1/4 cup brown sugar

  • 1/4 cup chili powder

  • 3 tablespoons salt

  • 1 tablespoon freshly ground pepper

  • For the Glaze

  • 1 cup apricot jam

  • 4 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

Instructions:

  1. To make the Ribs, remove the white membrane on the underside of the ribs by slipping the tip of a sharp knife under the membrane to loosen a corner. Then use a paper towel to get a good grip on the membrane and pull the membrane from the ribs. Place ribs in a large roasting pan. Combine the brown sugar, chili powder, salt and pepper in a small bowl and mix to combine. Rub the ribs on both sides with the spice mixture. Refrigerate the ribs for at least 2 hours or overnight. Bring the ribs to room temperature before roasting.

  2. Preheat the oven to 300°F. Cover the roasting pan with aluminum foil and roast the ribs for 2 hours. Remove the foil, pour out any liquid from the roasting pan and continue roasting the ribs for 1/2 hour longer or until very tender and golden. Remove the ribs from the oven and let cool until ready to grill.

  3. To make the Glaze, combine the jam, Dijon and vinegar and whisk to combine.

  4. Preheat the BBQ to high heat. Brush both sides of the ribs with the glaze. Place the ribs on the grill and cook for 5 minutes on each side, turning often. Brush both sides of the ribs with the sauce again and grill 5 minutes longer. Serve the Ribs with the remaining sauce.

PINA COLADA CHICKEN THIGHS

Ingredients:

  • 1 cup unsweetened coconut milk

  • 1 cup pineapple juice

  • 1/4 cup chili-garlic sauce

  • 1/4 cup fresh lime juice

  • 1/4 cup dark brown sugar

  • 3 cloves garlic, minced

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon freshly grated ginger

  • 8 chicken thighs

  • 1 pineapple, sliced into rounds

  • Cilantro leaves

Instructions:

  1. In a mixing bowl, combine the coconut milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce and ginger and whisk to combine. Add the chicken thighs and toss to coat. Cover and refrigerate at least 30 minutes and up to 4 hours.

  2. Remove the chicken from the marinade. Transfer the marinade to a grill-safe pot.

  3. Heat your grill to medium-high heat. Place the reserved marinade on the grill and let boil for 5 minutes. Meanwhile, grill the chicken thighs until cooked through (165°F), turning often. Grill the pineapple slices until lightly charred. Lay the grilled pineapple on a platter. Top with the chicken thighs and finish with cilantro leaves. Serve with the sauce for dipping.

Ingredients:

  • 1/2 cup sweet chili sauce

  • 3 tablespoons unsalted butter, melted

  • 1 tablespoon sriracha

  • 2 garlic cloves, minced

  • Juice of 2 limes

  • Salt and freshly ground black pepper

  • 6 ears fresh corn, husks removed

  • Freshly chopped cilantro, for garnish

Instructions:

  1. In a mixing bowl, combine chili sauce, butter, sriracha, garlic and lime juice. Season generously with salt and pepper.

  2. Heat your grill to medium-high heat. Grill the corn until charred, then begin basting with the butter. Cook until tender and charred about 10 minutes.

  3. Garnish with cilantro and serve.

BANG BANG GRILLED CORN

S’MORES CONES

Ingredients:

  • 12 Sugar or Waffle Cones

  • 1 bag Mini Marshmallows

  • 12 oz Chocolate Chips

Instructions:

  1. Fill each cone with marshmallows and chocolate chips. Wrap in aluminum foil and grill for 7 to 10 minutes. Unwrap and enjoy.

Ingredients:

  • 4 tablespoons unsalted butter

  • 4 cups mini marshmallows

  • 1 teaspoon vanilla paste

  • 5 cups ridged potato chips

  • 1/2 cup good quality chocolate chunks or chips

Instructions:

  1. Grease a 9-inch square baking pan.

  2. Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until smooth. Stir in the vanilla paste then remove saucepan from heat. Add the potato chips and stir to combine. Once fully coated, pour the mixture into a buttered 8-inch square baking pan.

  3. Melt the chocolate in a microwave-safe bowl in 30-second intervals, until melted. Drizzle the melted chocolate over the top of the crispy treats. Let rest for until hardened. Cut into squares and serve.

POTATO CHIP CRISPY TREATS

Ingredients:

  • 4 large peaches, pitted and halved

  • 1 pint fresh raspberries

  • 1 pint fresh blackberries

  • 1/4 cup dark brown sugar

  • 1/2 cup granulated sugar

  • 3 tablespoons cornstarch

  • Juice and zest of 1 lemon

  • 1 teaspoon vanilla paste

  • Pinch of salt

  • Vanilla Ice Cream

For the Biscuit Topping:

  • 1 cup all-purpose flour

  • 1/4 cup dark brown sugar

  • 2 teaspoons baking powder

  • 1 stick cold unsalted butter, cut into small cubes

  • 1/2 cup buttermilk

  • Pinch of salt

Instructions:

  1. Preheat the grill to medium-high heat.

  2. Place the peaches on the grill, cooking for 5 minutes total with the lid closed, flipping halfway through.

  3. Remove peaches and slice, once cool enough to handle, into thin slices. Add peaches to a large bowl with the raspberries, blackberries, granulated sugar, brown sugar, cornstarch, lemon zest, vanilla and salt. Stir to combine until everything is evenly coated. Pour the mixture into a 10-inch cast iron skillet. Cover with aluminum foil and place the skillet on the grill, and cook until bubbling about 15 minutes.

  4. While the fruit is cooking, make the biscuit topping. In a mixing bowl, whisk together flour, brown sugar, baking powder and salt. Add the butter and use your hands to incorporate until the butter pieces are pea-sized. Add the buttermilk and vanilla and stir until just combined.

  5. Remove the foil from the skillet and dollop the fruit with the biscuit topping. Close the grill and cook for about 15 minutes or until the biscuit topping is puffed and cooked through. Remove from grill and let rest 10 minutes before serving with vanilla ice cream.

CAMPFIRE FRUIT COBBLER

Jamie Gwen

Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.

To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.

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