Jul 04 2010
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
This was great!!!! Thanks for putting recipes on site. Miss you guys lots!
This is one of the pictures I want!!! LOVE IT!
[...] served at a number of cookouts including a July Fourth extravaganza. The recipe can be found in the July Fourth recap on tomandcarole.com.In addition to the couple pounds of bacon, the secret incredient is chipotle peppers in Adobo [...]