The perfect 4th of July menu from our CJFCI Instructors!
When most people think about celebrating American Independence Day they probably think about a day by the pool with lots of good food. We at the Chef John Folse Culinary Institute wanted to give people some fool proof holiday recipes that will make this 4th of July cookout a breeze.
Chef Marshall’s Barbecue Ribs
Recipe by: Chef Marshall Welsh (read more about Chef Marshall here.)
2 racks of Pork back ribs
1 brine recipe- follows
Your favorite barbecue sauce
Rub recipe- follows
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon brown sugar
1 Tablespoon black pepper
1 Tablespoon salt
1 Tablespoon smoked paprika
1 Tablespoon dried thyme
*optional 1-2 teaspoons cayenne pepper
Method: Mix I tablespoon garlic powder, 1 tablespoon onion powder, one tablespoon brown sugar, 1 tablespoon black pepper, 1 tablespoon salt, 1 tablespoon smoked paprika, and 1 tablespoon dried thyme. If you like it hot add 1-2 teaspoons of cayenne pepper.
1 gallon of water
1 cinnamon stick
6-8 allspice berries, whole
2 bay leaves
1 cup Salt
2 cups brown sugar
1 gallon of ice
Method: First make the brine by boiling 1 gallon of water with the following ingredients: 1 cinnamon stick, 6-8 allspice berries whole, 6 cloves, 2 bay leaves, 1 cup salt, and 2 cups brown sugar. Boil for ten minutes; remove from heat and add 1 gallon of ice. Stir and chill.
Remove the membrane from the inside bone portion of the ribs and place both sets of ribs into the chilled brine for 6 hours. After six hours remove from the brine and pat dry. Allow to chill in the refrigerator uncovered for 2-3 hours. Then apply rub by sprinkling moderately with the rub and pressing to the meat.
Create an indirect fire in your grill or use a smoker. Soak the hickory chips at least 30 minutes and toss over hot coals in the grill. Place the meat on the opposite side of the heat to avoid burning and maximum smoke penetration. Try to hold 210°F for 4 hours. With 15 minutes left lacquer the ribs with your favorite barbecue sauce. Enjoy with potato salad, slaw, baked beans and a loaf of French bread.
Chef Randy’s Watermelon Salad
Recipe by: Chef Randy Cheramie (read more about Chef Randy here.)
2 Tablespoons white wine vinegar
1 lime, zested and juices
1/2 cup extra-virgin olive oil
1/2 medium red onion, thinly sliced
4 cups seeded watermelon chunks
1 cup crumbled feta cheese
1/4 cup fresh mint, chiffonade
2 cups baby arugula
Method:Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad.
Add the watermelon, feta, mint, and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing.
Chef Marcelle’s Red, White and Blue Cheesecake
Recipe by: Chef Marcelle Bienvenu (read more about Chef Marcelle here.)
28 chocolate wafers, ground fine in a blender or food processor (about 1 1/2 cups crumbs)
1 stick unsalted butter
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons all-purpose flour
5 large eggs
1/2 cup sour cream
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups raspberries or strawberries
1 1/2 cups blueberries
Method: To make the crust, stir together the cookie crumbs and the butter until the mixture is well blended. Pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Chill for 30 minutes. For the filling, preheat the oven to 325 degrees. In a bowl with an electric mixture beat the cream cheese until it is light and fluffy. Gradually add the sugar, beating until the mixture is well blended. Beat in the flour and the eggs, one at a time, beating well after each addition. Beat in the sour cream, the zests, the salt and vanilla until all is well blended.
Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for one hour and 10 minutes. The cheesecake will not be completely set, but will set as it cools. Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about six inches until it is cooled completely. Cover and chill the cheesecake for at least six hours.
Remove from pan. Arrange the raspberries or strawberries on top of the cheesecake in a star shape. Then arrange the blueberries around the star to cover the top of the cheesecake. To serve, cut into thin slices.