I was looking through my Community Calendar the other day and was reminded that July is packed with events, the biggest, of course, being the 4th of July. Running a close second would have to be the California Mid-State Fair.
Many of you are firing up your grill this summer as you entertain family and friends for those events. I think you will find the following recipes fun to serve for any occasion, but especially during July!
Use a variety of sausages and peppers for this first dish — it’s a chance to be creative and colorful.
Italian Sausages with Italian Mustard
Ingredients:
3 bell peppers, red, yellow, orange, or green, roasted, peeled, stemmed, seeded and deribbed
6 Italian sausages (use a variety of flavors)
1 cup each black and green olives
Fresh herbs
Italian Mustard
Directions:
Cut peppers into bite-sized pieces. Grill sausages until cooked through, about 10 minutes. To serve, arrange meat on a platter surrounded by peppers and olives. Garnish with herbs. Serve Italian Mustard for dipping.
Italian Mustard
Ingredients:
1 small white onion
6 whole cloves
1 cup dry white wine
3/4 cup mustard powder
Directions:
Pierce onion with cloves. In a saucepan, combine wine and onion. Cover and simmer 15 minutes. Strain wine into a small bowl. Cool. Gradually stir in mustard powder until smooth. Serves 6
Note: Don’t forget the toothpicks!
Summer Dogs
2 ears of corn, husks and silks removed, grilled
Vegetable oil or nonstick cooking spray
1/3 cup finely chopped onion
1/3 cup snipped fresh basil
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
8 bratwurst sausage links
8 frankfurter buns, split
2 2/3 cups shredded romaine lettuce
2 roma tomatoes, thinly sliced
1 medium avocado, seeded, peeled, and thinly sliced
Sliced jalapeňos (optional)
Directions:
Brush corn lightly with oil. Grill corn, covered, on the rack directly over medium 15 to 18 minutes or until corn is crisp-tender and charred, turning frequently. Cool slightly and cut kernels from cobs. In a medium bowl stir together the grilled corn, onion, basil, mayonnaise, sour cream, vinegar, salt, pepper, and sugar. Set aside. Grill brats, covered, directly over medium 5 to 7 minutes or until heated through, turning occasionally. Remove from the grill. Grill frankfurter buns, cut sides down, directly over heat 1 to 2 minutes or until lightly browned. Add 1/2 cup of the shredded lettuce to each bun. Arrange tomato slices on one side of buns and avocado slices on the other side of buns. Place grilled brats in buns; top with about 1 tablespoon of corn relish. If desired, sprinkle with jalapeňos. Pass remaining corn relish. Makes 8 servings
Note: If possible, use frankfurter buns that are the same length as the brats.
This creamy ham spread is a great way to use leftover cooked ham. Chop the meat by hand or in a food processor. Serve with biscuits as part of a brunch menu.
Smoked Ham Spread
Ingredients:
1/2 pound smoked ham, finely ground
1/2 cup unsalted butter
1 tablespoon whole-grain mustard
Directions:
In a medium bowl, beat together the ham, butter, and mustard until well mixed. Pack into a crock and chill. To serve, bring to room temperature. Spread on biscuits.
Note: Spread on dark rye bread, cut in circles with a cookie cutter, for an easy appetizer. Top with a sliced green olive.
Happy July!
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