An All-American Holiday Menu

You can't tell it's Fourth of July without food from the grill. Chef Brian Bistrong, of the award-winning Harrison Restaurant in New York City, stopped by The Early Show Tuesday to share some of his favorite grilling recipes.

Bistrong, who got some of his culinary inspiration from working on farms, grilled up short ribs, chicken with lemon, rosemary and garlic, shrimp with a couscous corn salad. And for a unique and special dessert, he shared his recipe for grilled peaches, served with homemade ice cream "in a bag."


Grilled Short Ribs

3 lbs, boneless, sliced beef short rib (ask your butcher)
1/4 cup sugar
1/2 cup light soy sauce
1/4 cup sesame oil
1 head fresh garlic, finely chopped
1/2 Asian pear, finely chopped (Bartlett can be substituted)
1 bunch scallions, chopped
1 tbsp black pepper
1/2 cup water

Sprinkle the beef with half the sugar and mix well. Let sit covered in container for one hour in the refrigerator. Mix remaining sugar, soy sauce, sesame oil, garlic, water, scallions and pear and then pour over the short ribs. Marinate overnight (or as long as you can before your barbeque starts – three to four hours is fine. Throw on hot grill - it will cook very quickly since they are so thin, so monitor carefully. Serve on platter with green leaf lettuce and make "mini-burritos"

Grilled Chicken with lemon, rosemary and garlic

1 chicken, broken down. Legs, thighs, wings and breasts (boneless)
1/2 cup EVOO
1 lemon, rough chopped
4 cloves garlic
1 sprig rosemary
1 tbsp black pepper

Add all ingredients except for chicken to a blender and mix until you have a paste. Throw it over the chicken and mix it up. Add some fresh ground black pepper and let sit for an hour or two and then right before grilling, season with salt. Grill and serve.

Grilled Shrimp with a Couscous Corn Salad

6 ears white sweet corn, shucked
1 lb. Maya Prawns, cleaned
1/2 red onion, sliced
1 pint, cherry tomatoes, halved
1 tbsp parsley, chopped
1 tbsp. chives, chopped
1/2 tbsp. tarragon, chopped
2 oz. white wine vinegar
2 oz. extra virgin olive oil
Zest of one lemon
Juice of one lemon
1 cup regular couscous
1/4 cup chipotle peppers
1/4 cup adobo
Cracked Black Pepper

Boil water and pour over the couscous - let cook for five minutes. Grill corn and cut from cob and place in large mixing bowl. Let cool. Add tomatoes and onion. Add couscous, herbs, salt and pepper and vinegar and olive oil. Mix well.
Sprinkle prawns with salt and pepper. Brush with olive oil and chipotle and adobo and grill. Place prawns in a bowl while warm and zest with half a lemon. Place on top of corn salad. Squeeze juice from half a lemon and 1 tbsp. olive oil onto and toss.

Grilled Peaches and ice cream in a bag

6 Peaches, ripe, halved and pitted
6 tbsp honey
6 sprigs mint
2 cups buttermilk
1/2 cup sugar
Six leaves of mint, sliced
2 large, freezer-style Ziploc bags.
3 cups ice, roughly crushed
1 cup kosher salt

In mixing bowl, take buttermilk and sugar and whisk until dissolved. Add mint and put contents into Ziploc bag (remove as much air as possible and then seal). In another Ziploc bag, add ice and salt and mix it up. Place buttermilk bag (still sealed) into ice bag and then seal. Shake for two to five minutes (wear oven mitts because it gets really cold). The friction and temperature should turn it into sorbet. Take bag out, reserve or serve immediately (wipe bag down first). Cut corner off and pipe out into each bowl. Serve immediately.

Throw the peaches on the grill until warm and charred. Place on plate with a little buttermilk sorbet and a spoonful of acacia or tupelo honey (failing that, any honey will do). Top with sprig of mint.