I grew up in Hawaii, which is well known for its cultural diversity and equally varied cuisines. In the Aloha State it’s not unusual to have a breakfast of Japanese rice, Portuguese sausage and Hawaiian sweetbread; lunch of Filipino Chicken Adobo and Chinese noodles; and dinner consisting of Italian pasta and kalbi (Korean short ribs).
As we countdown to Independence Day I thought it would be appropriate to salute our nation’s wonderfully rich cuisine with the following ethnic dishes that can be easily grilled up for a classic Fourth of July picnic.
The first recipe features an All-American rib eye steak, but with an added kick from ingredients typically found in Mexican cooking. If you like hot and spicy meats this entrée is sure to please.
The second recipe features the classic German sausage known as bratwurst (or “brat” for short). The small sausage (it’s slightly larger than a jumbo-sized hot dog) is made of highly seasoned fresh pork and it’s not smoked like other sausages. Instead of loading your brat with the traditional hot dog condiments this recipe has you building a brat creation that is similar to a Philly cheesesteak. They’re brats with a patriotic twist.
Enjoy!
MEXICAN RIB EYE STEAKS
Ingredients:
3 tablespoons cumin
1 tablespoon garlic salt
1 teaspoon chili powder
2 teaspoons black pepper
4 rib eye steaks
2 tablespoons olive oil
1 red pepper, sliced
1 green pepper sliced
Salt and pepper
1/2 cup cheddar cheese, shredded
1/4 cup jack cheese, shredded
Juice of half a lime
1 cup salsa
1 cup sour cream
Chopped cilantro
Directions:
Preheat grill.
Mix first 4 ingredients together.
Place steaks in a glass dish and rub spice mixture on both sides of the meat.
Cover with plastic wrap and refrigerate for 2 to 8 hours.
Right before you place steaks on the grill, sauté peppers in oil for a few minutes. Season with salt and pepper. Set aside.
Grill steaks to desired doneness.
Top steaks with both cheeses. Add sautéed peppers and squeeze fresh lime juice on top.
Serve with salsa, sour cream, and cilantro.
PHILLY CHEESE BRATS
Ingredients:
2 cups Velveeta Cheese, cubed
3 tablespoons milk
2 tablespoons mayonnaise
6 to 8 brats
3 tablespoons olive oil
1 small yellow onion, sliced thin
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 green pepper, sliced thin
2 cups sliced mushrooms
Salt and pepper
Brat Buns
Directions:
Preheat grill.
In a saucepan or in the microwave, carefully melt cheese with milk and mayonnaise to make a cheese sauce.
Stir until smooth and keep warm.
Sautee vegetables in oil until soft. Add salt and pepper to taste.
Grill brats.
Place brats on bun and top with cheese sauce and vegetables.
Related Articles:
Grilling Up a Fourth of July Feast—Hawaiian Style
Fourth of July Grill Fest–Smoking Hot Jalapeno and Mozzarella Cheeseburgers
Summer Picnic Food—Meaty Italian Sandwiches and Three-Cheese Pasta Salad
Fourth of July Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad
Pairing Chicken with Summer’s Harvest–Peaches and Cherries