Fourth of July Cookout

The Fourth of July is perfect for a mid-summer cookout. The beauty for us is that if fireworks are important, we can watch them from the deck after dinner! This year’s cookout was another extravaganza, with more food than you can imagine as Chef Tom and Chef Richard combined for a fine BBQ. Checkout the lineup below. Sorry, too busy cookin’ and eatin’ to get any pix. Thanks to Carey for helping man the grill!

Starters

• Bacon-wrapped BBQ Shrimp
• Arugula salad
• Chef Richard’s award-winning ribs with homemade sauces (top secret)

Dinner

• Hot and Smoky Baked Beans
• Spicy Chipotle Cole Slaw
• Grilled Asparagus with Gorgonzola Butter
• Grilled Sweet Potatoes
• Grilled vegetable skewers with red onions, cremini mushrooms, red, yellow and green peppers, with olive oil, dill and pepper marinade
• Smoked Briscuit

Dessert
Carole put on an awesome display in the absence of Baker Liza, who had other plans.

• Key Lime Pie
• Chocolate Brownies with Creamy Chocolate Frosting
• Homemade Meringues with Strawberries, Raspberries and Blueberries

Wine and Beer

• Wine: Barefoot Zin (latest inexpensive Zin at Utah State Liquor Stores) – sorry, Gail, that Ravenswood Zin you dropped WOULD have been wonderful … next time
• Beer: Ayinger Altbarisch Dunkel