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Celebrate the 4th of July With These Yummy Recipes

We, as Americans, have always loved our tea. Granted, our ancestors dumped 342 chests full of British tea into the Boston Harbor -- but they had a good reason for doing that, and they were smart enough to have a backup plan to smuggle in tea from the Dutch, because, we really do love our tea! 

Thankfully, we’re now having tea parties under more peaceful circumstances. And what better way to celebrate the yearly anniversary of America’s independence (and its stand against taxing tea) than by sipping a nice, cold glass of Community® Porch Breeze™ tea? It’s the perfect complement to any Fourth of July meal, and a great way to honor those brave men and women who fought against tea tyranny.

And if you’re searching for some new Independence Day recipes, here are a few ideas.

Coffee Rubbed Pork Ribeye with Java Q Sauce

This recipe is by Stuart Reb Donald, executive chef at Bella Sera Gardens in Loxley, Alabama, and co-host of "Sip and Chew with Mike and Stu" on 106.5 FM in Mobile. “This recipe is perfect for the grill or the stove,” Donald says. “The pork ribeye [a boneless rib chop] is a decadent but inexpensive cut that you should be able to get at your local butcher.” 

Ingredients:

  • 4 pork ribeye chops (1 1/2 inches thick) 

For the rub:

  • 1 cup Community¬≠® Signature Blend Dark Roast coffee or espresso
  • 1 Tbsp. cocoa powder
  • 1/3 cup brown sugar
  • 1 Tbsp. kosher salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder

For the Java Q Sauce:

  • 2 cups strong coffee
  • 1 cup ketchup
  • 1/3 cup cider vinegar
  • 1/3 cup molasses
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. cumin
  • 1 Tbsp. black pepper
  • 1 tsp. cayenne pepper
  • Salt to taste 

Directions:

Whisk together all ingredients for the rub.

For the sauce, combine all ingredients in a pot and simmer for 20 minutes or until desired thickness is achieved.

Completely coat each ribeye in rub and cook on a medium-high grill or in an oiled pan, 6-8 minutes per side. Target internal temperature is 150-155 degrees for medium. Serve the sauce on the side or drizzle it on the ribs.

Brisket Sliders with Carrot Cilantro Slaw

If you’d rather celebrate the Fourth with sandwiches, check out this recipe from Aurora Satler, New York City-based author of “The Ultimate New Mom’s Cookbook.”

“These sliders make for an insanely tasty meal,” Satler says. “The carrot slaw adds great fiber and is a fun switch from traditional coleslaw as a topping.” 

Ingredients:

  • 2 lbs. cooked brisket
  • 4 potato rolls/brioche buns for serving
  • Carrot cilantro slaw (recipe below)

For the slaw:

  • 1/2 teaspoon honey
  • 2 Tbsp. olive oil
  • 1/4 tsp. cumin
  • 1 clove fresh garlic, minced
  • 1/4 tsp. salt
  • 2 cups grated carrot
  • 1 cup cilantro leaves
  • 1/3 cup sliced scallions (about 2 scallions)

Directions:

In a medium stock pot, rewarm the brisket on medium-low until it’s warmed through.

In a small bowl, whisk together the honey, olive oil, cumin, garlic and salt as a dressing for the slaw. In a medium bowl, mix grated carrot, cilantro and scallions, then add the dressing to taste.

Divide the reheated brisket on the four buns. Add the slaw on top, or serve it on the side. Serves four.

Red, White & Blueberry Cake

4th of July
This recipe from Claudia Sidoti, head chef at HelloFresh, is as impressive as it is patriotic. “Whether you’re the host who wants to impress their guests or a guest that wants to wow the host, this beautiful, colorful and fruity-fresh cake is the perfect treat that looks as good as it tastes,” Sidoti says. “Fresh, bright and juicy berries make this dessert truly stand out.”

Ingredients:

  • 2 cups blueberries
  • 2 1/2 cups cake flour (not self-rising)
  • 2 tsp. baking powder
  • Pinch of salt
  • 2/3 cup coconut milk
  • 1 1/2 tsp. vanilla extract
  • 1 cup unsalted butter
  • 1 3/4 cups sugar, divided
  • 6 large egg whites
  • 2 cups raspberries
  • 24 oz. white frosting (flavor of choice!)
  • Raspberries and blueberries for decorating

Directions:

Preheat oven to 350 degrees. Grease the bottom of a baking pan (13 by 9 inches) and line with greased parchment paper. Dust very lightly with flour.

Whisk the flour, baking powder and salt in a large bowl. In a separate bowl, mix the coconut milk and vanilla. In another large bowl, beat butter and 1 1/2 cups of the sugar with an electric mixer until fluffy. Slowly add the flour and milk mixtures, switching back and forth, mixing after each addition.

Rinse out the bowl used for the milk mixture and add the egg whites. Beat with an electric mixer until foamy, then gradually add in the remaining 1/4 cup sugar, continuing to beat until stiff peaks form. Slowly fold the mixture into the batter until thoroughly combined. Spread into the pan and bake for 45 minutes.

While the cake bakes, mash two cups of raspberries with a cup of the frosting. After the cake has cooled, split it in half lengthwise using a serrated knife. Spread the filling on the bottom half, and then put the top back on, pressing firmly to secure. Completely frost the cake on the top and all sides. Use your berries to make the stars and stripes of the American flag, alternating with extra frosting for the white part.


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