home cooked dinners by the season

Fourth of July Accompaniments

Fourth of July Accompaniments

Our Fourth of July dinner menu is always centered on barbecue pork back ribs (see June 27, 2011 post for the recipe). And this crazy side dish with beans, bacon and brown sugar.

In the spirit of grilling and using recipes with olive oil rather than mayonnaise, these are the accompaniments I’ll add to our menu this year. Grilling vegetables gives them a distinct smoky and caramelized sweet flavor. Drizzling on the vinaigrette when the potatoes and cabbage are warm, helps to absorb more of the fresh tarragon and cilantro flavors.

Happy Fourth of July!

Grilled Potato Salad with Tarragon Vinaigrette
 
Serves: 4-5
Ingredients
  • Tarragon Vinaigrette:
  • ¼ cup white wine vinegar
  • 2 tablespoons finely chopped shallots (green onions can be substituted)
  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
  • 1 teaspoon Dijon mustard
  • ⅓ cup olive oil
  • Kosher salt
  • Fresh ground black pepper

  • 2 pounds red or white new potatoes
  • 2 tablespoons olive oil
Instructions
  1. For the vinaigrette, whisk together vinegar, shallots, tarragon and mustard; whisk in the ⅓ cup of olive oil. Season with salt and pepper and set aside.
  2. Preheat grill to medium heat.
  3. Cut potatoes into ¼ inch slices (there should be about 6 cups total). Toss with the 2 tablespoons of olive oil and season with a generous sprinkling of salt and pepper.
  4. Lay potatoes flat on the grill and cook until lightly browned, about 4-5 minutes. Turn potatoes and cook until potatoes are just tender, about 4-5 minutes; remove from the grill and arrange slices slightly overlapping each other on a serving platter. Pour tarragon vinaigrette over the potato slices. Allow sitting 15 minutes before serving.

Grilled Coleslaw with Cilantro Vinaigrette
 
Serves: 4-5
Ingredients
  • Cilantro Vinaigrette:
  • 3 tablespoons chopped cilantro
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • ⅓ cup olive oil
  • Kosher salt
  • Fresh ground black pepper

  • 1 small size head green cabbage (about 2-1/2 pounds)
  • ½ cup grated carrots
  • ⅓ cup finely chopped green onions
Instructions
  1. For the cilantro vinaigrette, whisk together cilantro, vinegar, sugar and mustard; whisk in olive oil. Season with salt and pepper and set aside.
  2. Preheat grill to medium heat.
  3. Cut cabbage in half lengthwise and then cut each half into lengthwise quarters; remove the core.
  4. Grill cabbage until lightly browned and charred turning to grill all sides, about 10 minutes total time; remove from the grill. Thinly slice grilled cabbage (there will be about 8 cups). Toss together cabbage, carrots and green onions. Add the vinaigrette and toss to evenly coat; season with salt and pepper. Allow sitting 15 minutes before serving.

 

 


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