Happy Independence Day, y’all! At 250 years of age, our great nation is still a young one. I realize that I’m dating myself, but how many of you remember celebrating our Bicentennial in 1976? It seems like yesterday. When I was growing up in Wilson, North Carolina, our neighborhood had an annual Fourth of July picnic two doors up from my house at the Gillette’s home. Long tables were lined up in their back yard and friends and neighbors from Cavalier Terrace brought all kinds of good food to share. It was THE event of the summer when I was a kid. I remember everything being homemade. The desserts were all homemade. The lemonade was homemade. Some years we even had homemade ice cream. Those were the days! Are you going to an Independence Day soiree this year? Are you supposed to bring a side dish? If so, this week’s recipes are for you. July 4th is all about being red, white, and blue. Celebrate proudly, loudly, and safely. God bless America! (Photography by Susan DeLoach).
Stuffed Jalapeno Poppers
The first stuffed jalapeno that I ever tasted was at a Change of Command ceremony on USMC Parris Island. It was stuffed with peanut butter. Believe it or not, it was quite tasty. These are tastier.
16 whole jalapeno peppers
1 (8-ounce) package cream cheese, softened
1 cup shredded sharp cheddar cheese
½ teaspoon garlic powder
1 (12-ounce) package beef cocktail sausages
1 (16-ounce) package bacon, sliced in half
Preheat oven to 425 degrees. Cut each jalapeno is half lengthwise. Using a small spoon, scrape out seeds and membranes. In a small bowl, mix cream cheese with cheddar cheese and garlic powder until smooth. Spread evenly into the jalapeno halves. Press one cocktail sausage into cheese in each jalapeno half and wrap with ½ slice of bacon. Secure with toothpicks, if needed. Place on 2 baking sheets and bake for 20 to 22 minutes or until bacon is cooked and cheese is melted. Makes 32.
Buffalo Blue Deviled Eggs
Deviled eggs must be served at all southern celebrations. It’s a fact.
12 hard-boiled eggs
¼ cup prepared blue cheese salad dressing
1 tablespoon buffalo wing sauce
¼ cup finely chopped celery
1 teaspoon dried chives
Dash dry mustard
Salt and pepper, to taste
Blue cheese crumbles
Fresh Italian parsley
Cut each hard-boiled egg in half lengthwise. Place the yolks in a small bowl and the whites on a serving platter. Add the blue cheese dressing and buffalo wing sauce, mash together with a fork until smooth. Stir in celery, chives, and dry mustard. Season to taste with salt and pepper. Fill the egg white halves with the yolk mixture. Garnish with additional hot sauce, blue cheese crumbles and fresh Italian parsley, if desired. Refrigerate until ready to serve. Makes 18 to 20.
Grilled Peach Salad with Bourbon Vinaigrette
Fresh peaches are great on the grill where quick cooking brings out juiciness and intensifies sweetness.
For the vinaigrette:
1/3 cup apple cider vinegar
2 tablespoons light brown sugar
3 tablespoons bourbon
2 teaspoons Dijon mustard
½ cup vegetable oil
¾ teaspoon salt
½ teaspoon black pepper
For the salad:
Fresh peaches, unpeeled
Micro greens or mixed greens
Red onion, thinly sliced
Fresh blueberries
Watermelon
Crumbled blue cheese
Pistachios
Mix cider vinegar with brown sugar, bourbon, mustard, vegetable oil and salt and pepper; refrigerate until ready to serve. Cut peaches along the seam all the way around and then twist halves off the pit. Brush peaches with vegetable oil. Cook, cut side down, on a hot grill or grill pan until the fruit has grill marks, about 3 to 4 minutes. Turn and continue cooking until peaches are tender, 3 to 4 minutes more. Serve peaches on a bed of salad greens, topped with thinly sliced red onion, fresh blueberries, watermelon pieces, crumbled blue cheese and salted pistachios. Drizzle with chilled Bourbon Vinaigrette before serving.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
