Dishing Up the 4th
With July 4th around the corner, I find myself trying to finalize a menu for my annual party of over 70 guests. I'd be shot if I didn't serve pulled pork BBQ, fresh corn on the cob, fried chicken and hot dogs for the kids. In past years, I've made cole slaw as my salad, but I always seem to have a lot left over. I'd like to make something different that won't break the bank. Any suggestions???
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16 Comments:
I always do corn on the cob, but Mexican style. In certain Los Angeles neighborhoods, such as mine, we have a "corn man." He comes around with huge ears of corn and for a buck, you purchase one slathered in mayo, parm, butter and chili. It sounds gross to most people, but I swear it's delicious. Anyhow, that's popular in my house around fourth of July. I would also suggest making an orzo sald. Orzo is the rice-shaped-pasta. Dress it with a vinaigrette and toss in some cherry tomatoes, feta cheese, kalamata olives, red onions and whatever else you want. It's delicious.
PumpkinBear at 2:29AM on 06/19/08
Personally, I love cole slaw with pulled pork - and at $0.69 a pound, cabbage is one of hte cheapest salad ingredients around in these days of astronomical grocery prices.
Having said that, our 4th of July party always has tomato/basil/mozzarella in some form - the traditional salad, on toothpicks, or in a pasta salad. Celebrate the fresh tomatoes!
SSMom at 5:56AM on 06/19/08
Well on the 4th the ol smoker gets pulled out into the driveway and I smoke pork butt and ribs and bologna (its good trustme), we'll have homemade icecream, watermelon, baked beans inthe smoker of course, and hamburgers and hotlinks and potato salad and afterwards we'll watch the firework show, of course for drinks we're gonna have spiked lemon aid and softdrinks and not so soft drinks..and whatever sides everbody else will bring
Markbb at 9:16AM on 06/19/08
Gotta have coleslaw with pulled pork - maybe make a little less? I like a cold broccoli salad with raisins, shredded carrots, crumbled bacon and a sweet mayo dressing. Sometimes I add shredded cheddar too. There is never even a raisin left in the bowl.
Pasta salads are great (unless the pasta is overcooked - gotta shock it when done) with any ingredients and dressing you like. Just veggies , or you could add meat, deli meat or shrimp? I make one with shredded shrimp, finely diced celery, a little finely diced red onion, lots of celery seed and mayo (w/lemon juice) s&p. Another winner.
PerkyMac at 1:15PM on 06/19/08
I love veggie salad in the summer! I make one with broccoli, cauliflower, frozen peas, sliced water chestnuts, minced green onion and crumbled bacon. Make the dressing from mayo mixed with a little sugar. I never have any leftovers!
Teresa1067 at 2:11PM on 06/19/08
I agree with perky and ssmom--gotta have slaw with your menu. (Can I come too? Pulled pork is my fave) Make less or try a different recipe?
Betcha if it's not there, someone is gonna say, "wheres the slaw?"
wookie at 2:21PM on 06/19/08
@SSMom.........I cut lengthwise slices of eggplant, brush with garlic infused olive oil, sprinkle w/s&p and grill. Then I sprinkle w/parmesan, put on a slice of mozzarella, topped with a slice of tomato and a basil leaf, roll the hot eggplant and secure with a toothpick. Another way to use those same ingredients and it's delicious! I've used sun-dried tomatoes when I couldn't get great ripe tomatoes. Great as an appetizer!
PerkyMac at 2:34PM on 06/19/08
@perky--that sounds great! I bet leftovers are great, too.
wookie at 2:38PM on 06/19/08
Perky that eggplant sounds awsome, I'm totally stealing it!
SSMom at 2:40PM on 06/19/08
@wookie & SSMom.........that eggplant appetizer is great with goat cheese in place of the mozzarella, too. I like to experiment. ;-D
PerkyMac at 3:07PM on 06/19/08
I have made something similar with feta, mint & chilies, which I love, but there are some non-mint eaters in my family. No one ever says no to basil, mozzarella & tomato or goat cheese though!
SSMom at 3:15PM on 06/19/08
@Perky - That sounds divine! I am not sure I am even cooking on the 4th yet, but if I do........ You'll be catching the wafting fragrance headed your way. I am going to bring out the BIG fan and turning it on high!
izatryt at 9:40PM on 06/19/08
@Wookie - You are all welcome to the party. If I can cook for seventy, what's another 20 of the above foodies! I smoke my butts too (something always sounds wrong when I make that statement LOL.) All of your ideas sound delish. I'm gonna play with the eggplant ones to serve at a smaller gathering. I agree with you guys that you've gotta have slaw, so I'm just cutting back on the quantity and will make some combination of pasta, veggie, cheese salad. Maybe something with a vinagrette since the slaw is mayo-based? Just brainstorming.
Josdean at 1:00PM on 06/20/08
try a watermelon and feta salad that should taste great when cold
sweetpotato at 1:18PM on 06/20/08
I agree all the suggestions sound good to me! However, I don't know too many kids who like eggplant or feta! Unfortunately, I don't know too many older adults (70s-80s) who do either.
What about a vinegar-based cole slaw/veggie salad and a mayo based potato salad? Or cole slaw/veggie salad and simple deviled eggs (mayo, mustard, that all)?
Michigander at 9:39PM on 06/22/08
I'm a huge fan of the strawberry pretzel dessert on the 4th of July.
Ingredients
2 C. crushed pretzels
3/4 C. margarine, melted
3 Tbs. sugar
1 6 oz. pkg. strawberry Jell-O
1 24 oz. carton frozen strawberries
2 1/2 C. water
1 pkg. cream cheese
1/2 C. powdered sugar
2 C. marshmallows
1 carton cool whip
Directions
Boil water. Add Jell-O. Add strawberries. Chill until slightly thickened. Crush pretzels. Pour into 9x13 inch pan. Add sugar and then melted margarine to pretzels in pan. Mix well and press in bottom of pan. Cook for 15 min at 350 degrees. Cool. Mix cream cheese and powdered sugar. Fold in marshmallows. Spread cream cheese mixture onto cooled pretzel crust. Pour Jell-O on top of cream cheese mixture. Put in refrigerator and let set. Add thin layer of cool whip on top and then serve.
Hillary
Chew on That
Chew on That at 4:13PM on 06/23/08