Celebrate 4th of July in Aspen, time of the great American cook-out! This is the perfect time to enjoy traditional summer fare as nature provides us with a wealth of fresh fruits and vegetables to enjoy. Grilled steak and vegetables, green bean salad, deviled eggs and strawberry shortcake, the perfect summer meal!
Grilled Rib Eye Steaks
- 1 cup soy sauce
- 1 cup sliced green onions
- 1/2 cup packed brown sugar
- 4 garlic cloves, minced
- 1/2 tsp ground ginger
- 1/2 tsp pepper
- 4 beef rib eye steaks
- In a large bowl, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper.
- Add the steaks. Seal bowl and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade.
- Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
- Zucchini sliced 1/4 inch
- Yellow Squash sliced 1/4 inch
- Red onion sliced 1/2 inch
- Eggplant sliced 1/4 inch
- Portabella mushroom caps(stem removed)
- Asparagus (cut of bottoms)
- 2 cloves of garlic minced
- 2 cloves of shallots minced
- 1 tsp chopped oregano
- 1 cup of basalmic vinegar
- 1 cup of olive oil
- 1 Tbsp of kosher or sea salt
- 1 Tbsp of cracked black pepper
- Combine marinade ingredients together in a large bowl, and one by one, dredge vegetables through marinade.
- Grill vegetables for a couple of minutes on each side until soft
- Arrange vegetables on platter and drizzle balsamic vinegar over top.
Green Bean Salad
- 1 pound fresh green beans, trimmed
- 1/2 cup thinly sliced red onion
- 1 pint grape or cherry tomatoes, halved
- 2 tablespoons lemon juice
- 1 tablespoon olive or canola oil
- 1 tablespoon water
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped celery
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender.
- Drain and rinse with cold water. Place in a large bowl; add onion.
- Place tomatoes in another bowl.
- In a small bowl, whisk together the lemon juice, oil, water, salt and pepper.
- Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour.
- Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.
Two Potato Salad
- 1 pound red potatoes, cut into 1-inch chunks
- 1/2 pound sweet potatoes, peeled and cut in 1-inch chunks
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons spicy brown mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup mayonnaise
- 2 tablespoons 2% milk
- 1 celery ribs, chopped
- 1/2 small red onion, chopped
- 2 tablespoons and 2 teaspoons minced fresh parsley
- Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
- In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
- In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.
- 1 large Cucumber, chopped
- 2 Roma (plum) Tomatoes, chopped
- 5 ounce jar pitted Kalamata Olives
- 4 ounce package Feta Cheese, crumbled
- 1 Red Onion, halved and thinly sliced
- 10 ounces (1/2 package) Romaine Lettuce Leaves
- 10 ounces (1/2 package) Baby Greens
- 6 Tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Dijon Mustard
- 1 tsp Fresh Lemon Juice
- 1-1/2 cups Red Wine Vinegar
- Combine chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romaine lettuce, and baby greens to large serving bowl.
- Mix Vinaigrette Dressing: In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar.
- Combine just before serving.
- 12 hard-cooked eggs
- 1/4 cup mayonnaise
- 2 tsp sugar
- 2 tsp white vinegar
- 2 tsp prepared mustard
- 1 tsp salt
- Slice eggs in half lengthwise; remove yolks and set whites aside.
- In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well.
- Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
- 2 cups flour
- 1/4 cup sugar, plus extra for sprinkling
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 6 Tbsp cold, unsalted butter, cut into 1/4-inch pieces
- 1 egg
- 1/2 cup milk
- 1/3 cup sour cream
- 1/4 tsp vanilla extract
- 2 to 3 pints fresh ripe strawberries, rinsed
- 1 to 3 Tbsp sugar, to taste
- 1 to 2 tsp lemon juice, to taste
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 Tbsp confectioners’ sugar
- Heat the oven to 400°. Line a large baking sheet with parchment paper or lightly greased aluminum foil. Set the pan aside
- Place a hand sifter in a large bowl, then measure the flour, sugar, baking powder, baking soda, salt, and nutmeg into it. Sift the ingredients into the bow
- Scatter the butter pieces over the dry ingredients. Using a pastry blender or your fingers, work in the butter until it has the consistency of fine bread crumbs
- Lightly whisk the egg in a medium bowl. Add the milk, sour cream, and vanilla extract, then whisk to blend. Set aside 1-1/2 tablespoons of the mixture in a small bowl for brushing on the dough later
- Stir briskly with a wooden spoon until the dough pulls together, about 2 minutes. Then let the dough rest for about 3 minutes. This will give the flour a chance to absorb the liquid and make the dough less sticky
- Flour your hands well. Gently shape the dough into 8 balls and set them on the baking sheet about 3 inches apart. Be sure to keep your hands well floured throughout the process. Using a pastry brush (or a paper towel), lightly coat each ball with the reserved egg mixture. Sprinkle the tops with sugar.
- Bake the shortcakes on the center oven rack until golden brown, about 18 to 20 minutes, rotating the sheet halfway through. Transfer the shortcakes to a rack.
- Chill a large (preferably metal) bowl and beater from an electric mixer in the refrigerator for 10 to 15 minutes. (This helps keep the cream cold so it will whip faster and hold its shape better.)
- Pour the cream into the bowl and beat it on medium speed until it starts to thicken.
- Add the vanilla extract and sugar. Continue to beat the cream until it is soft and billowy and holds slight peaks. If the cream shows the slightest sign of becoming lumpy, stop beating immediately.
- Cover the bowl and refrigerate it until serving time.
- Using a strawberry huller or paring knife, remove the stems from the strawberries. Thinly slice the berries and put them in a large bowl.
- Sprinkle them with sugar, 1 Tbsp at a time, stirring gently after each addition and waiting a minute for the flavors to meld.Taste the berries before adding more sugar.
- Add the lemon juice and stir again.
- Transfer a third of the berries to a separate bowl and crush them with a potato masher or fork.
- Combine them with the sliced berries and stir.
- Refrigerate until serving.
Once the shortcakes are cool, split them with a fork, spoon on the berries, and top with Lemony Whipped Cream. Serves 8.TIP: When you whip cream, you create air bubbles, which become trapped in its butterfat. This is what causes the cream to grow in volume and stiffen, and why it’s important to use cream with a butterfat content of at least 30 percent, such as whipping or heavy cream. But be careful not to whip too much! If you overbeat it, the cream will curdle and separate, leaving you with lumps of butter floating in a pool of buttermilk!
the 4th of July is the perfect occasion to pull out all your favorite summer recipes. Mix and match some of these classics with your favorites for a perfect 4th of July cookout!
Chef James Carter