4th of July Barbecue!


Smoked Bacon Burgers,  Grilled Corn on the Cob with Green Chile Butter, Maple Glazed Baked Beans, Watermelon, and Homemade Boysenberry Swirl Ice Cream. The perfect  menu for your patriotic celebration!    I Love America! ~Amy

Smoked Bacon Burgers, Grilled Corn on the Cob with Green Chile Butter, Maple Glazed Baked Beans, Watermelon, and Homemade Boysenberry Swirl Ice Cream. The perfect menu for your patriotic celebration! I Love America!
~Amy

MENU:
SMOKED MOZZERELLA, APPLE WOOD BACON BURGER, WITH BALSAMIC GRILLED ONIONS
GRILLED CORN ON THE COB WITH GREEN CHILE BUTTER
MAPLE GLAZED BAKED BEANS
FRESH WATERMELON WEDGES
HOMEMADE BOYSENBERRY SWIRL ICE CREAM

Smoked Mozzerella, Apple Wood Smoked Bacon Burger with a Smoky Raspberry Sauce

1 1/2 pounds 85/15 ground beef
Sea salt and freshly ground pepper
Olive oil
1 Purple onion
8 slices smoked mozzarella cheese, 1/8 – 1/4 inch thick
12 Slices Apple wood smoked bacon
Romaine lettuce or Butter lettuce
2 Beefsteak tomatoes
4 French Hamburger Rolls, sliced and toasted
Prepared Raspberry Pepper Sauce, such as Rothschild Farm brand

Balsamic Grilled Onions
Slice onions into thin rings.
Place rings on a sheet of aluminum foil, and drizzle with olive oil and a quality balsamic vinegar. Toss with a little salt and pepper.
Close up foil making a packet, and place on heated grill.
Cook for about 8 minutes, or until semi-translucent; shaking foil packet frequently.

Cook apple wood bacon to desired crispness and set aside.

Divide ground beef into 4 equal potions. Form into burgers 3/4 inches thick. Season with salt and pepper.

With grill on high, baste burgers with olive oil and season with salt and fresh cracked pepper.
In the last minute, place sliced cheese on patty, allowing it to melt.

Place burger on French burger roll bottom, top with bacon, tomato slices, lettuce, balsamic grilled onions, and smoky raspberry pepper sauce.

Cover with roll top and serve immediately.

Recipe by Amy Richardson

Grilled Corn on the Cob with Green Chili Butter

4-6 cobs of corn husked, cleaned and wrapped in foil.
(Alternative method, remove silks, leaving husks in place to cover kernels.)
1 cube of butter, softened
3 tbsp mild diced green chilies

In small food processor, mix together butter and green chilies until smooth. Set aside.

Grill corn for 7-10 minutes on each side. Serve with Green Chili Butter.

Makes 4-6 servings

Recipe by Amy Richardson

Maple Glazed Baked Beans

2 28oz cans baked beans
1/2 cup maple syrup
1/3 cup brown sugar
1 tbsp sweet hot mustard
1/4 cup ketchup

Preheat oven to 375 degrees

In a large bowl combine all ingredients together until well blended.
Pour into 9×13 baking dish.
Bake for 1 to 1/2 hours or longer, until thickened.

Recipe by Amy Richardson

Boysenberry Swirl Ice Cream

1 1/2 cups whipping cream
1 1/2 cups whole milk
1 cup grape juice
1 cup boysenberries or blackberries pureed
1/2 cup sugar
1 tsp vanilla
Juice of 2 limes
1/4-1/2 cup boysenberry or blackberry freezer jam or regular preserves, at room temp.

Whisk together cream, milk, grape juice, sugar, and vanilla.
Add boysenberries and lime juice. Stir to combine. Pour into ice cream maker and freeze according to manufacturers instructions.
In the last five minutes, slowly add the preserves to the ice cream.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Recipes by Amy Richardson

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