The Fourth of July is the all American holiday that demands summer food from the field and grill. Every year, millions of us grill ribs and chicken using our best dry rubs and BBQ sauce, always trying to top last year’s feast. Usually, however, the ribs and chicken taste pretty much like they did the year before. Maybe it’s time to think outside the box and jazz up your Fourth of July menu!

This week’s menu features traditional proteins used on the Fourth – brisket and chicken – but the difference is in the seasoning and preparation. We will be using Indian marinades (the country, not American Indians) and relishes to give your standard grilled food a new, zesty taste and flavor. These are my interpretations of these wonderful spices, sauces, and marinades. Though I am not intending to recreate an authentic Indian dish, I think you’re going to love it!

In This Menu:

• Curried Summer Vegetables
• Beef Brisket with Tomato Ginger Sauce
• James’ Tandori Chicken
• Firecracker Parfaits

(Serve 4)

INGREDIENTS

• ½ lb. fresh green beans
• 3 tablespoons red wine
  vinegar

• ¼ cup vegetable oil
• 2 teaspoons sugar
• 1 teaspoon Kosher salt
• 1 tablespoon Garam Masala
  (spice available at our Plus
  stores in Indian section)

• 1 red bell pepper
• 1 yellow pepper
• 1 Arkansas tomato
• 1 cucumber
• Cilantro sprigs

PREPARATION

Stem green beans and cut into 2-inch pieces. Bring two cups of water to boil and cook green beans in water for about 5 minutes. When done, plunge beans in ice water to stop cooking process and set the color. In a salad bowl, mix vinegar with oil, sugar, salt, and Garam Masala. Whisk until well blended. Cut the peppers into 2-inch, thin pieces. Deseed tomato and cut into 2-inch, thin pieces. Cut cucumber into 2-inch sections, then slice vertically to give you (you guessed it), 2-inch, thin pieces.

Place all vegetables in the dressing and toss to evenly coat vegetables. Chill until ready to serve. Place in the middle of a plate and garnish with cilantro sprigs.

(Serve 4)

INGREDIENTS

• One, 2 lb. beef brisket flat
• 1 jar of Indian Tomato Ginger Sauce (spice available at our Plus stores in Indian section)
• 8 oz. plain yogurt
• 2 tablespoons fresh ginger, minced
• 1 cup roughly chopped cilantro
• Juice of two limes
• 2 teaspoons salt
• 1 teaspoon black pepper

PREPARATION

Place meat on a cutting board and make 4 or 5 diagonal slits half way into the meat. Turn over and repeat cutting process. Place meat in a baking dish or Pyrex. Mix remaining ingredients in a small bowl. Pour marinade over meat and rub into slits until meat is evenly coated. Refrigerate for up to 4 days, but a minimum of 24 hours.

Cook in a 275° oven, covered for 4 to 5 hours. Remove from pan and place on hot grill turning frequently for 30 minutes or so until the meat has nice grill marks. Serve with Basmati Rice Pilaf. Many versions of this rice are available in our Plus stores.

I have to tell you, I thought this would be good, but I had no idea that this meal would be fabulous! The spicy, tangy flavors of the Indian marinades really comes through with the two meats. The Basmati rice was killer. Hands down the best rice I have had in years. It seems like this rice was made to go with the tangy flavors. It is a PERFECT match!

INGREDIENTS

• 4 chicken leg quarters
• 1 jar Tikka Masala (available in our Plus stores in Indian section)
• Juice of two lemons
• 8 oz. plain yogurt
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 1 tablespoon fresh minced garlic
• 2 teaspoons salt
• 1 teaspoon black pepper

PREPARATION

Place leg quarter on a cutting board and make 4 or 5 diagonal slits half way into the meat. Turn over and repeat cutting process. Place meat in a baking dish or Pyrex. Mix remaining ingredients in a small bowl. Pour marinade over meat and rub into slits until meat is evenly coated. Refrigerate for a minimum of 24 hours.

Cook over a medium hot fire until chicken is cooked through.

Let your guests choose brisket or chicken or have some of both. Serve with the above mentioned rice.

For dessert, I decided to forgo
Indian food and return back to
the “Red, White, and Blue”.

INGREDIENTS

• Blue Bell Cookies and Cream
  ice cream

• 1 pint raspberries
• 1 pint blueberries
• 1 can “Reddi-Whip” whipped
  cream

PREPARATION

In a parfait or wine glass, place one scoop of ice cream in glass, then top with some whipped cream and berries. Repeat process until glass is full. On the top, make a tall mound of the whipped cream and artfully place berries around glass.