Chef Todd English creates a 4th of July Masterpiece!
Video: Fantastic Food for the Fourth!
This Fourth of July it's time to create an All American Barbecue with a bit of fireworks and pizzazz... and how better to do that than with famed master chef Todd English! He has easy tips that your family and friends will be raving about for the rest of the year. You may not have a lot of time to plan for the upcoming holiday feast, however there are ways to create an affordable AND flavorful barbecue, healthy sides and tempting desserts. Todd English has a wealth of culinary secrets and recipes to reveal. With his many of years of experience as a chef and his wonderful flair for all types of cuisine, you'll be serving up a lip smacking Fourth of July barbecue in no time that young and old alike will be sure to savor.
About Todd English: FEATURED RECIPES
TE Relish 1/2 cup dijon mustard
1/4 cup honey 1 teaspoon sugar 1 1/2 sour pickle diced Kebab
8 oz. ground chuck
1 oz. grated cheddar 1 teaspoon garlic powder 1 teaspoon chopped fresh parsley 1 teaspoon blended oil Kosher salt and black pepper to taste ¼ cup shredded iceberg 3 tomato slices 2 slices grilled onions (white) 1 tablespoon Heinz ketchup 1 grilled pita or grilled 4oz. pizza dough Method for TE Relish
Mix all ingredients together.
Method for Kebab
Fire up the grill!
Add ground beef, cheese, parsley, garlic powder, salt and pepper in a mixing bowl and mix together loosely. Form in the shape of a kebab and poke skewer thru middle of meat. Place kebab in refrigerator for 10 minutes to hold shape. Pull skewer from fridge and let sit for 10 minutes. Coat with blended oil, and season again with salt and pepper. Place on hot pre heated grill. Cook to desired wellness, 10-12 minutes for medium rare. (note do not move skewer much while cooking; turn just twice.) On your grilled pita or dough, spread one half with ketchup, and one half with TE Relish. Place cooked meat on top, add all the fixins, roll up like a cigar... and ENJOY! Honey Glazed Bacon
8 slices of 3/4inch cut smoked bacon strips (cut from a slab) ½ cup honey 2 quarts pork or brown chicken stock 1 cup fresh orange juice 1 tablespoon brown sugar 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons blended oil 1 jalapeño, sliced 1 inch of ginger peeled and smashed 1 teaspoon sea salt ` 1 teaspoon freshly cracked black pepper Heat a grill pan or outdoor grill, season bacon slices with salt, pepper, cumin, and coriander, ½ tablespoon brown sugar and place on grill skin side down cooking until crispy- about 4 minutes then cook on each side for 3 minutes. Remove and let drain on a paper towel. In a braising pan large enough for 8 slices of bacon, slowly add blended oil, sliced jalapeño, and ginger and cook for 2 minutes. Add remaining brown sugar and cook for 1 more minute, then add orange juice to pan and deglaze. Next, add the stock and honey and bring to a simmer. Add bacon slices and slowly braise for about 30 minutes until sauce is reduced and coats the bacon thoroughly. To finish, season with sea salt and cracked black pepper. Spiced Margarita Watermelon Slices
½ of 1 seedless watermelon
1 cup sugar ¾ cup water 1 cup of your favorite tequila ¼ cup triple sec 2 limes quatered and zested 1 pinch of sea salt In a pot add water, sugar, triple sec, and tequila, cook for about 1 minute until sugar dissolves making syrup. Set aside to cool. Pour syrup over sliced watermelon wedges, let cool in refrigerator for 1 hour. To serve, remove from refrigerator and squeeze juice of two limes on top of wedges and sprinkle with lime zest and sea salt. Smoked Beef Ribs
2 racks beef ribs, 5 to 7 pounds total
3 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 2 tablespoons ground cumin 2 tablespoons ground coriander 2 tablespoons brown sugar 1 tablespoon paprika 2 cups hickory chips, soaked in water for at least 30 minutes On half of a grill fitted with a cover, build a small charcoal fire about the size of a loaf of commercial sandwich bread, making sure all the charcoal become engulfed in the flames. Mix the salt, pepper, paprika and brown sugar, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub. When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly, and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat has a crisp crust, is soft to the touch, and well browned- about two and a half hours. Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for 5 hours. Cut into individual ribs and enjoy.
Grilled Corn Elote Style
3 tablespoons mayonnaise 2 teaspoons fresh lime juice 2 tablespoons finely grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 8 ears corn, shucked Prepare grill. Combine mayonnaise and lime juice in a small bowl. Combine parmesan cheese and all other seasonings in another small bowl. Place shucked corn on a grill rack that has been sprayed with cooking spray and grill corn 12 minutes or until tender, turning frequently. Remove corn from grill and brush with mayo mixture. To finish, sprinkle with cheese and spice mixture. Heirloom Tomato Salad with Burrata and Grilled Garlic Bread
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard 1 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon black pepper 1/2 cup extra virgin olive oil 2 lbs mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger 1 lb cherry tomatoes 1 lb fresh Burrata cheese 1 1/2 cups loosely packed small basil leaves or torn large leaves 4 slices filone bread 4 garlic cloves 1 tablespoon extra virgin olive oil ¼ cup grated parmesan cheese Whisk together vinegar, salt, mustard, and pepper in a large mixing bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes and gently toss to coat. Season with salt and pepper and toss with torn basil. Cut ¼ inch slices of filone bread and rub with garlic cloves, season with salt and pepper, and drizzle with a good quality extra virgin olive oil. Place on a warm grill and toast for 1 minute on each side. Remove from grill and sprinkle with grated parmesan cheese. Place the fresh Burrata in the center of plate and surround with the tomato salad and top with grilled filone bread. Charred Italian Jumbo Chicken Wings
16 jumbo wings
Brine
4 quarts water
1 cup salt 1 bunch fresh oregano 1 head of garlic (split) ¼ cup black peppercorns ¼ cup blended oil Salt and pepper Glaze
1 ½ quarts white balsamic vinegar
3 cups sugar ½ cup mustard seeds 1 tablespoon salt 1 cup Dijon mustard ½ cup fresh cut Italian parsley Method for Brine
In a large pot add water, salt, oregano, garlic, and peppercorns, stir well to mix together all ingredients. Add chicken wings and let sit in brine for 6 hours in refrigerator.
Remove from brine and let wings drain and dry on paper towels. Preheat grill or oven to 375 degrees. Once wings are dry, toss in ¼ cup oil and season with salt and pepper and place on grill or in the oven for 15-20 minutes giving them a nice char. While the wings are cooking make the glaze. Method for Glaze
Place balsamic vinegar, sugar, salt, and mustard seeds in a large copper pot.
Reduce by 2/3rds over a medium flame. Add Dijon mustard, then remove from heat and add parsley. Remove wings from grill or oven and toss with mustard glaze, coating each wing well.
Todd English has been recognized by several of the food industry's most prestigious publications, established one of the best-known restaurant brands in the nation - Olives, published three critically acclaimed cookbooks, and was named one of People Magazine's "50 Most Beautiful People." In 2005 English served as the Executive Celebrity Chef for MTV's Video Music Awards in Miami. In 2007, he became the official chef of Delta Air Lines, designing the menu for all domestic coach flights. Owner of several popular restaurants, English partnered with actress Eva Longoria to open the Latin Steakhouse Beso, with locations in Hollywood and Las Vegas. In 2009 he opened Juliet Supperclub, a Mediterranean restaurant and lounge in NYC and in 2010 he is managing an upscale food court in the Plaza Hotel in Manhattan.