• Saturday, September 26, 2020

4th of July BBQ Ideas

Red, White, and Delicious
By , Cooling Your Jets Contributor
June 29, 2011
4th of July Cherry Tomatoes

Fourth of July is a time to celebrate all that American cuisine has to offer – so put down the Ball Park frank and step away from the ambrosia. Cooling your Jets offers this gourmet barbeque spread that will surely set off some fireworks. 

Stuffed Squash Blossom Bruschetta


16 slices French bread

3-4 tablespoons extra-virgin olive oil

1 cup Ricotta cheese

1/2 cup Parmigiano-Reggianocheese, grated

1 tablespoon fresh parsley, chopped

kosher salt

Freshly ground black pepper

Cooking spray

16 large squash blossoms (about 3 cups) 


Squash Blossoms are in season during July and make a beautiful appetizer. Stuff with cheese and serve on crispy baguettes and you’ll never offer chips and dip again.

Serves 8

Prep Time: 15 minutes

Cook Time: 10 minutes

Preheat oven to 350 degrees.

Place bread on a baking sheet and drizzle with extra-virgin olive oil. Season lightly with salt and pepper. Place in oven and bake until lightly golden. This should take about 3 to 5 minutes, depending on the strength of your oven.

Drain the Ricotta cheese through a cheese cloth, removing all excess liquid. Mix with grated Parmigiano-Reggiano and fresh parsley. Season to taste with salt and pepper. Spoon about 1 tablespoon of the cheese mixture into each squash blossom and press gently to seal edges.

Place the stuffed blossoms baking dish coated with cooking spray. Bake at 350 degrees for 15 minutes. Top each bread slice with one squash blossom. Serve immediately.

Heirloom Tomato, Avocado and Basil Salad


4 lbs heirloom tomatoes, sliced into wedges

2 Haas avocados, pitted and sliced

1 bunch fresh basil, torn

1 teaspoon grainy mustard

1 tablespoon white wine vinegar

3 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper


Why settle for a boring tossed salad during tomato season? Pick up some colorful heirlooms and pair with buttery avocado for a simple yet vibrant platter.

Serves 8

Prep Time: 5min

Cook Time: 10 min

Place sliced tomatoes and avocados into a medium bowl and toss gently. In a separate bowl combine mustard and vinegar and stream in extra-virgin olive oil, whisking dressing as oil is added. Arrange the tomato and avocado mixture onto a platter, drizzle with the mustard vinaigrette and top with torn basil leaves. 

Pulled Chicken Sandwiches


2 tablespoons light brown sugar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon ground ginger
2 lbs skinless, boneless chicken thighs

2 teaspoons olive oil
1 shallot, minced
2 tablespoons light brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
8 potato rolls, toasted
16 bread and butter pickle slices


You can’t have a Forth of July barbecue – even a gourmet one – without turning on the grill. But you can have one without burgers. Our pulled chicken sandwich is the perfect way to get your charcoal fix while remaining true to your theme.

Serves 8

Prep Time: 15 minutes

Cook Time: 40 minutes

NOTE: The chicken can be made up to two days in advance

Heat charcoal grill to medium and coat rack with oil or cooking spray. Mix all the spices (the first five ingredients) in a small bowl and rub the mixture over the chicken thighs. Place chicken on grill, cover and cook for 20 minutes, flipping half-way, or until the internal temperature reads 180 degrees. Let stand for about 10 minutes then shred meat from the bone. If you’re doing this in advance, store chicken in refrigerator and prepare the sauce the day of the event.

Heat the oil in a medium saucepan and add the shallot. Cook for about 2 minutes or until tender. Mix together the brown sugar, chili powder, dry mustard and allspice and add to shallots. Cook for 30 seconds then stir in ketchup, vinegar and molasses. Bring to a bowl then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened. Add pulled chicken to sauce and heat through. Place about 1/3 cup chicken on the bottom half of each potato roll and top with pickle slice. 

Cornmeal Pound Cake


1 Cup All-Purpose Flour

1 Cup Yellow Cornmeal

1/4 Teaspoon Salt

1 Cup (2 sticks) Unsalted Butter - Room temperature

1 1/3 cups sugar

5 Large Eggs - Beaten To Blend In Medium Bowl

1 Teaspoon Vanilla Extract

1 pint raspberries

1 quart strawberries, sliced

1 pint blueberries

1 cup sugar

1 cup orange liqueur

1/2 cup whipping cream

1/4 teaspoon Kosher salt


Sure those red, white and blue cupcakes are adorable, but more sophisticated palates will enjoy this sweet pound cake topped with berries and salty whipped cream.

Serves 8 to 10

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Preheat oven to 325 degrees. Grease and flour a 9x5x3-inch metal loaf pan.

In a medium bowl, whisk together flour, cornmeal and salt. In a separate bowl, using an electric mixer, beat butter and sugar until light and fluffy. With the mixer running, add eggs one at a time until well incorporated, then add vanilla. Add the flour mixture in three additions, beating just to blend after each addition. Pour the batter into the loaf pan and bake for about 1 hour and 15 minutes. Cool in pan for 15 minutes and then remove from pan onto a rack to cool completely.

While the pound cake is baking, gently toss the raspberries, strawberries and blueberries with sugar and orange liqueur. Allow berries to maceratefor about 30 minutes. 

Place a large metal mixing bowl in the freezer for about 15 minutes. This will keep the cream cool while whisking. Pour the whipping cream into the chilled bowl and whisk until soft peaks begin to form. Add the salt and continue whisking until stiff peaks form.

Add a heaping tablespoon of berries to each slice of pound cake and top with a dollop of whipped cream. 

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