It’s time to celebrate our nation’s independence so we have Tim Laird — America’s CEO Chief Entertaining Officer and author of “That’s Entertaining!” — with some red, white and blue cookout ideas.
Red, White and Blue Sparklers
*For red: In a white wine glass, add Korbel Champagne and cranberry juice until desired color is achieved.
*For white: In a white wine glass, add Korbel Champagne. To make a “Roman Candle” add 1 ounce Tuaca Italian Liqueur and 4-5 dried cranberries.
*For blue: In a white wine glass, add Korbel Champagne and enough Blue Curacao until desired color is achieved.
Red, White and Blue Bean Salad
1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
½ red onion, finely chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons sugar
½ teaspoons salt
½ teaspoon fresh ground black pepper
In a large bowl, combine the three types of beans, red onion, parsley and cilantro. In a separate small bowl, whisk together the oil, vinegar, sugar, salt and pepper. Pour the dressing over the beans and toss to coat well. Refrigerate for a minimum of 2 hours for the flavors to combine.
Serves 4 to 6
1 pound raw jumbo shrimp, frozen (20 count), cleaned and deveined
1 cup Frank’s Red Hot Sauce
1 tablespoon olive oil
4 cloves garlic, crushed
1 teaspoon fresh ground ginger
1 teaspoon fresh lemon juice
20 fresh rosemary sprigs
Siracha hot sauce
Defrost the shrimp according to directions on the package. Remove the tails from the shrimp and place the shrimp in a small bowl with the hot sauce. Mix to combine. Set aside.
In a medium-size sauté pan, over medium-high heat, add the oil, garlic and ginger. Cook for 2 minutes, until soft. Add the lemon juice and shrimp with the hot sauce and cook for about 3 minutes, until the shrimp are cooked through. Skewer each shrimp with a rosemary spear and serve immediately. Garnish with a dot of Siracha at the base of the rosemary spear.
Serves 4 – 6
Grilled Pound Cake with Berries
8 ½-inch thick slices pound cake
8 tablespoons melted butter
2 cups blueberries
2 cups strawberries, sliced
Preheat grill to medium heat. Brush both sides of the pound cake slices with the melted butter. Grill until just toasted, 1 to 2 minutes per side. Serve with a dollop of whipped cream and berries.
Serves 4 – 6