Celebrate July Fourth with all-American cookout
Time for some good old fashioned red, white and barbecue
There's no better way to celebrate July Fourth than with an all-American cookout. We offer a delicious menu, drinks and activities to get you started. (Gary Moss/Disney FamilyFun magazine/MCT)
2 tablespoons olive oil, plus a little extra for brushing the tomatoes
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
3 large ripe tomatoes
2 tablespoons red onion, minced
2 tablespoons fresh parsley, chopped Pepper
1/2 to 3/4 cup crumbled feta
1. Put the sliced cucumbers in a large bowl, sprinkle them with the salt, then set them aside for 30 minutes. Spread the cucumbers out on a double layer of paper towels, pat them dry, then put them back in the dried bowl.
2. Whisk together the vinegar, olive oil, mustard and sugar in a small bowl, then pour the dressing over the cucumbers and toss until the slices are evenly coated. Cover the mixture and place it in the refrigerator.
3. Prepare the grill for cooking. As the coals are heating, halve each tomato and scoop out the seeds. Slice a bit from the rounded end of each tomato half, so that it can sit flat. Brush the tomatoes with olive oil.
4. Over the hottest coals, grill the tomatoes until they're lightly charred, about 60 to 90 seconds per side, turning once. Transfer the tomatoes to a plate to cool.
5. Coarsely chop the tomatoes into large chunks, then add them to the cucumbers, along with the onion, parsley and pepper. Toss the ingredients to blend them evenly. Transfer the salad to a serving dish and top it generously with the feta. Serves 8.
COCONUT CHICKEN WINGS
This Asian-inspired recipe straight out of Ken Haedrich's kitchen may be the perfect cookout finger food. It's got a sauce that's sweet and savory, it's easy to make, and it works as a main course or an appetizer.
3 tablespoons vegetable or light olive oil
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon mild curry powder