July Fourth Barbecue With Texas Twist

Tim Love Prepares Red, White And Blue Meal

(CBS)  RECIPES

Endive salad for 8

Ingredients:
8 heads of purple endive
4 medium size red tomatoes
4 oz strong bleu cheese
½ cup olive oil
1/2 cup balsamic vinegar
1 t tarragon chopped fine
1 t basil chopped fine
salt and pepper

Method:
1. Cut endive crossways about ¾ inch wide and reserve in a cold place.
2. Cut tomatoes in half and then each half into quarters.
3. Mix the remaining ingredients together, except the salt and pepper, along with half of the cheese. Puree this mixture in a blender to make the salad dressing, and then season with salt and pepper.
4. Toss the endive in the vinaigrette. Divide among 8 plates and then add the tomatoes and remaining cheese.

Barbecued Chicken

Ingredients:
8 skin on, wing on, chicken breast ("airline" cut)
1 white onion, julienne
1 red pepper, julienne
1 jalapeno, finely chopped
Zest of 3 limes
1 jar of Lonesome Dove barbecue sauce or your favorite sauce
1 cup of olive oil
1 gallon water
1 cup of salt
1/2 cup chile flake
Salt and pepper

Method:
1. Combine the salt, water, and chile flake and heat until the salt dissolves. Place mixture in the refrigerator until it's below 40 degrees.
2. Add chicken and put back in refrigerator for 2 hours.
3. Remove chicken from water and place in a mixing bowl. Add onion, both peppers and olive oil along with the lime zest and mix until chicken is well coated. Refrigerate for at least 1 hour.
4. Heat grill on high
5. Remove chicken from marinade and season with salt and pepper. Place chicken on grill, skin side down, keeping a water bottle near to keep the flames down. Baste the chicken with the barbecue sauce.
6. Cook the chicken about five minutes a side or until it reaches an internal temp at the wing of 150 degrees, basting continuously.

Grilled Bratwurst with Pickled Jalapeno Braised Cabbage and Mustard

Ingredients:
8 Bratwurst
8 buns
Mustard
One recipe Braised Cabbage, below.

Method:
1. Heat grill on high. Cook brats for 10-12 minutes, or until they reach a temperature of 160 degrees.
2. Place on buns and top with mustard and cabbage.

Pickled Jalepeno Braised Cabbage

Ingredients:
3 Whole Ripe Jalapenos, sliced
1/3 cup Pickling Spices wrapped in a coffee filter.
1 head of Purple Cabbage, julienned
1/2 gallon White Vinegar
1/2 cup of Sugar
Salt to taste

Method:
1. Place pickling spices in a coffee filter and tie so spices remain securely inside the filter.
2. Place all ingredients, with exception of salt, in a 4-quart saucepan and simmer until cabbage is soft.
3. Remove from stove and immediately add ice to cool the mixture. Discard the coffee filter.
4. Strain the cooled mixture and season with salt. Store in a cool place until ready to be heated.

Celery Root and Jicama Slaw

Ingredients:
1 Celery Root, julienned
1 Jicama, peeled and julienned
2 Serano Chiles, minced
1 Red Onion, fine julienne
1 cup of Mayonnaise
1 cup Yuzu Juice
2 Limes, juiced
1 Bunch of Cilantro, chopped
Salt and Pepper to taste.

Method:
1. In a one gallon container, add 1/2 gallon water and enough ice to chill the water.
2. Add 3/4 cup yuzu juice, along with the jicama, celery root and onion. Let soak for 30 minutes. Strain and place ingredients into a mixing bowl.
3. Add remaining ingredients with the exception of the salt and pepper. Mix well and season appropriately.

Grilled Corn

Ingredients:
4 ears of corn, cut in half
1/2 tsp rosemary
1/2 tsp thyme
1 tsp chili powder
2 tsp salt
2 tsp black pepper
olive oil

Method:
1. Remove husks and silk from corn.
2. Combine all spices to make a rub for the corn.
3. Brush olive oil on corn and sprinkle with spices.
4. Place on hot grill and cook for five minutes or until tender.

Red White and Blue Shooters

Ingredients:
1/2 cup of Fresh Blueberries
1 cup Sweetened Whip Cream
2 cups Fresh Strawberries, minced
8 2 oz Shot Glasses.
1/2 cup of sugar

Method:
1. In a small saucepan, add 1/4 cup sugar and blueberries. Cook until blueberries are soft, then puree the mixture.
2. Allow blueberries to fully cool.
3. In each shot glass layer the blueberries on bottom, filling 1/3 of the shot glass. The next 1/3 will be the whipped cream (NOTE: make sure whipped cream is not too stiff), and the remaining 1/3 will be topped with strawberries.
4. Sprinkle sugar on top. Serve.

Side note: For fun, add tuaca into the whip cream, to taste.