DENVER — It’s Independence Day and that means lots of outdoor grilling and eats. We’ve got you covered with these recipes and tips.
First, here are some grill safety tips from West Metro Fire District Chief Gary Armstrong and food safety tips from nutritionist Ellie Freeman.
Meteorologist Greg Dutra offers advice on how to bet prepare and grill your favorite vegetables, including herb corn.
- 6 ears of corn
- 6 tbsp Butter
- 1 tsp salt
- 1 tsp basil
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sugar
Next, Dutra offers up his stuffed peppers for the grill.
Stuffed bell peppers: 6 peppers
- 6 bell peppers
- 2 pounds ground beef
- 1 tbsp salt/pepper/garlic mix
- 1 white onion (small)
- 1 brat or sausage
- Worcestershire sauce
- Chipotle pepper (in adobo sauce)
- Tomato puree
- Hollow the peppers
- Form beef/onion/spices into patties
- Cook patties to medium rare
- Mix all ingredients and stuff peppers
- Place cheese in remaining space
- Cook indirect for 30 to 45 minutes at 375 degrees
Chef David joined the "Everyday" show with some food ideas for the Fourth. He starts with stuffed jalapenos on the grill.
Next, Chef David showed the best way to grill ribs.
Chef David Bondarchuck also had a great way to grill summer squash, a perfect complement to a Fourth of July meal.
For dessert, Chef David has the perfect ending: grilled pineapple with coconut sorbet.
And to wash it all down, Leo Bortolotto has the best wines to match with your meal.
Want more? Here are some recipes from this week's Fraser's Favorites with Chef Natalie Thompson.
Make ahead No-Fuss BBQ Ribs
- 2 1/2tablespoons kosher salt
- 1tablespoon dry mustard
- 1tablespoon paprika
- 1/2teaspoon cayenne pepper
- 1/2teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2cups store-bought or homemade barbecue sauce plus more
- Preheat oven to 350 degrees. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. Do ahead: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Re-wrap ribs in foil and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
Bacon Jalapeno Mac & Cheese
- 1 pound of bacon
- 1 1/2 pounds macaroni
- 1 pound pepper jack
- 1 pound extra sharp cheddar
- 1/2 pound Gouda
- 5-7 ounces fontina
- jalapeno, minced
- 1 cup sweet onion, diced
- 1/4 cup bacon grease
- 5 tablespoons butter
- 1/2 cup flour
- 5 cups whole milk
- 12 ounces evaporated milk
- 1 teaspoon hot sauce
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 sleeve of Ritz crackers, crushed
- 3 tablespoons butter
- Preheat oven to 375 degrees and grease/spray pan. (I used a cast iron skillet and had enough left for another 9x9 pan. )You can also use a 9x13 pan.
- Preheat a large skillet over medium heat. Chop bacon into small, bite-sized pieces. Add bacon to pan and cook until brown and crispy. Remove from pan and drain on a paper towel lined plate. Reserve bacon grease.
- Bring large stock pot of water to a boil. Add pasta and cook for 5-6 minutes until al dente. Drain and place in a large mixing bowl. Set aside.
- Grate all cheese and place in another bowl. To the same stock pot used for pasta, add bacon grease and butter and cook until butter is melted. Add onion and jalapeno and cook for 5 minutes, until softened. Add flour and continue to cook for 2 minutes. Whisk in milk and evaporated milk.
- Cook over medium-high heat until sauce thickens. Add hot sauce, Worcestershire, salt and pepper. Turn heat on low and add about half of the shredded cheese. Whisk until a smooth sauce forms. Add crumbled bacon and remove from heat.
- Pour sauce over cooked pasta and gently fold to coat all of the macaroni. Add the rest of the shredded cheese but reserve 1/4 cup for the topping. Stir to combine. Pour macaroni mixture into prepared pan.
- To the remaining 1/4 cup of cheese, add crushed crackers, butter and stir to coat. Top the macaroni and cheese with the cracker topping. Place pan on grill and bake for 25-30 minutes until brown and bubbly. Remove from grill and let cool for at least 15 minutes. Serve.
Star Spangled Grilled Pound Cake
- 1 loaf store-bought pound cake
- 1/2 cup sliced strawberries
- 1/2 cup whole blueberries
- 1 tsp lemon zest
- 2 Tbsp sugar
- Powdered sugar
- Slice the pound cake into 1” thick slices
- Using a cookie cutter cut each slice of pound cake into a star shape and set aside.
- In a bowl combine the strawberries and blueberries and toss with lemon zest and sugar.
- Butter both sides of the pound cake and place on the grill for a just a few minutes per side.
- Remove pound cake from grill and top with ice cream and fruit mixture and enjoy!
Wine/Beer pairings from King Soopers
- Renwood Old Vine Zinfandel
- New Belgium 1554
Hungry for more? FOX 31 Denver is taking a look at why Colorado is setting the tone for dining nationwide, our long history of food innovation and which new Colorado restaurants could be the next big thing in the Fast Casual dining movement. We hope you join us for “#COeats: The New Fast Food Revolution,” airing Saturday July 4 at 9:30pm on FOX 31 Denver. Click for a preview of some of the stories we’ll cover.