4th of July 2005  


Spark and

Fourth of July is approaching
and with it the time-honored tradition of assembling around a grill, whether to command the tongs or join the line for a generous helping of charred meat and seared seafood. The custom calls for some variation of the summer barbecue theme, and the country’s top regional chefs have responded with clever ways to enliven this patriotic occasion, such as trading in burgers or hot dogs for premium cuts of meat, fish, and fowl, and adding unexpected elements like Champagne vinegar or beer to familiar side dishes. Rubs and spices lend character to even the most basic grill recipes, while the fiery flavoring of creole seasoning gives a warm, satisfying depth with an immediate kick. While the Fourth of July is a time for comfort and familiarity, experimentation on the grill is always fun, and these simple, flavor-driven recipes are just the way to stimulate and excite the palate without being too stuffy or grandiose.
While soaking in the smoky warmth of the grill, try practicing a few insider grill tips from some of the nation’s top chefs. Tried and true strategies for grilling perfection will give any meal a boost, be it hamburgers or quail breast, and make the festivities that much more memorable.



Grill Tips & Recipes
Chef Ken Callaghan of Blue Smoke-New York, NY
•Blue Smoke Cole Slaw

Chef David Bull of Driskill Grill-Austin, TX
•Hot Smoked Bandera Quail and Chili-Buttered Corn on the Cob with Orange-Coriander Jam

Chef Carlos Guia of Commander’s Palace-Las Vegas, NV
•Commander’s Palace Creole-Seasoned Filet Mignon with Homemade Worcester Sauce, Andouille Smashed New Potato Salad, and Tobacco Onions

Chef Tamara Murphy of Brasa-Seattle, WA
•Grilled Tuna with Leeks, Roasted Tomato and Red Pepper Sauce

Chef Michael Tuohy of Woodfire Grill-Atlanta, GA
•Prosciutto-Wrapped Wood-Grilled Asparagus with Reduced Balsamic Dressing



   Published: June 2005