So On and So Fourth

Ready to one-up last year’s Fourth of July?

Here’s what you’ll need to do:

The Food

  • marinate the chicken the night before the party
  • put someone on grilling duty
  • put another friend on guac duty
  • have another friend fill in the gaps
  • your last friend will be in charge of the bar

Raise the Bar

  • make batch cocktails and keep them chilling until the party starts
  • pre-rim enough glasses for each guest
  • set out a bucket of beers, rimmed glasses, batch cocktails, etc.

Game Time

  • once people start arriving, put the kebabs and corn on the grill
  • once the grilling is done, cook the fruit in a cast-iron skillet


Photo by: Rachel Vanni

Instead of burgers and hot dogs, this July 4, we’re embracing the wide variety of cuisines that actually define American food. So many dishes that have become crucial to the American cookout come from countries all over the globe, so we’ve put together a menu that pays tribute to that diverse and delicious fabric.

First things first: If there isn’t guac, is it even a party? Since we all know the answer to that question, we recommend starting your cookout with a unique spin on classic guacamole , laced with roasted poblano chiles and chopped pecans. (For a classy upgrade, try using leftover avocados in chilled avocado shooters from Puerto Rican chef Jose Enrique.)

For the main course, throw everything on the grill. Though you probably know what shish kebab is, you may not know of its Persian origins. So we came up with a semi-traditional version, made with chicken marinated in saffron and yogurt.

Read full article here.

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