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    The Black Rider

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    Sunday, July 3, 2011

    FOURTH OF JULY RECIPES

    Tomorrow is the Fourth of July, Independence day for the United States of America.  That means fireworks and barbecues.  While there are laws against fireworks in many of the states in the North East and elsewhere, including the home state of Radio516.com, there is no law right now against a good old fashion barbecue, so, to help you with your celebration before you head out to the parks and piers to take in the lights, we encourage you to fire up the grill, and try out one of these recipes for size.

    First up is the Firecracker grilled Salmon, a deeply seasoned and marinated delight that has enough servings for a family of eight, or a party of five, followed by a old faithful American Firecracker Fried Chicken recipe and Hot Pink Lemonade.

    Firecracker Grilled Salmon:


    Ingredients:

    8 (4 ounce) Fillet Salmon
    3 Teaspoons of brown sugar
    1/2 Cup of Peanut oil
    4 Tablespoons of Soy Sauce
    4 Tablespoons of Green Onions (chopped)
    2 Cloves of Garlic (minced)
    1 1/2 Teaspoons of ground ginger
    2 Teaspoons crushed Red Pepper Flakes
    1 Teaspoon of Sesame oil
    1/2 Teaspoon of Salt

    Directions:

    Place Salmon in a non porous glass dish.  In a separate medium bowl, combine peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, red pepper flakes, sesame oil and salt.  Whisk together and pour over fish.  Marinate the fish in the refrigerator for four to six hours.

    Prepare outdoor grill with coal about five inches from the grate, lightly oil the grate.

    Grill the fish for ten minutes for ten minutes per inch of thickness or until fish flakes with  a fork.

    Firecracker Fried Chicken Drumsticks:






    Ingredients:

    8 Chicken Drumsticks
    1/4 Cup of Hot Pepper Sauce
    1/3 Cup of All Purpose Flour
    2 Tablespoons of Yellow Cornmeal
    1/2 Tablespoon of salt
    3 Cups of Vegetable Oil for Frying

    To marinate, remove skin from chicken, place in a resealable plastic bag.  Pour sauce over chicken, seal bag and refrigerate to marinate it for 1 to 24 hours hours, the longer the marinate, the spicier the chicken

    In another resealable bag, combine flower, cornmeal and salt, add chicken and shake to coat.

    Heat the oil in a large deep skillet in mid to high heat.  Add chicken and fry uncovered for 25 to thirty minutes or until juices run clear.

    Hot Pink Lemonade:






    1 Cup of Water
    2 Cups of White Sugar
    2 1/4 Cups of Fresh Lemon Juice
    7 Cups of Cool Water
    2 Cups of Ice
    3/4 Cup of Blueberries

    Boil one Cup of Water with the sugar in a saucepan over medium to high heat, stirring until liquid becomes clear.

    Remove from heat, stir in lemon juice , pour 7 cups of cool water and ice into serving pitcher.  Add Lemon syrup and blueberries.  Stir until you get a hot pink color.

    Curated and Introduction by: Keith Nation
    Recipes by: Christine L., Tisha Ann,Candice S. of Allricipes.com

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