Fourth of July Eats

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Suddenly, in the blink of an eye the Fourth of July is upon us. It happens every year; the cold, dark winter days seem to drag on forever while the warm, sunny days of summer zip right past us. I hate to put the words out there, but Labor Day will be here before we know it. Ugh. That being said, let’s commit to take full advantage of these balmy days and nights by sharing the bounty of a Long Island summer with friends and family.

We have pulled together several recipes from our archives and print issues to help you celebrate Independence Day with the freshest ingredients from our farms, coastal bays and harbors, farm stand, farmers markets, chefs and artisanal purveyors.

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In our 2013 digital launch our photo editor, Doug Young, visited friends on Fire Island and did a little digging for his supper. Freshly dug clams were served two ways: raw or steamed open and topped with Mexican tomato cocktail salsa and sautéed vegetables. Both recipes are from our favorite jam lady, Miss Amy. For dessert, how about a fresh Peach Tartlet with a Honey and Pistachio Crust?

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In our 2014 summer issue we did a feature story on America’s foremost expert on hamburgers, and my cousin, George Motz. There is nothing more iconically American than hamburgers. Rather than the expected burgers on the grill, George showed us smoking burgers is the way to go. Topped with his special homemade barbecue sauce, a few bread and butter pickles from Divine Brine, some sautéed Vidalia onions and served on a toasted potato roll, these burgers gave new definition to the word mouthwatering. How about some Watermelon Mojitos to quench your guests July thirst and cap off the evening with a Summer Pavlova featuring plums and cherries?

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In our most recent low summer issue we went In the Kitchen With Katie Lee and came away with three outstandingly delicious and surprisingly straightforward dishes from her Endless Summer cookbook. I have already made her Middle Eastern Spiced Spatchcocked Chicken with Harissa Yogurt and can vouch that, in spite of its intimidating name, it is divine. Served with sides of Moroccan Carrots , Lemony Brown Rice with Cucumbers and Feta and a chilled glass of rosé, this is a meal fit for special summer evening.

Soak it all up because before you know it, Summertime done, come and gone, my, oh, my.

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