By John Overton
The month of July is almost completely consumed by the fourth day of the month. This is "Independence Day," the day we celebrate our independence from England. Duh! Who doesn't know this?
It is filled with tradition and just plain fun. The Fourth of July is a day that's perfect to share with the whole family and friends. And, of course, it calls for a menu filled with good old all-American food; nothing fancy or pretentious, and certainly nothing to wear the cook down to a summer frazzle.
So, let's get out your red, white, and blue dishes, hang out the flag on the porch, and declare independence from the kitchen. Let's turn to the popular American pastime of outdoor barbecuing, "where the food is apt to be rare and the guests well done!"
What many call barbecue actually isn't! What happens in the back yard is grilling rather than barbecuing. If you want to do "real" barbecuing, the following are the basic rules:
Always try to use a recipe. To help in that category here are a couple of recipes you might want to try.
Note: "A person who cooks by the rules of proper nutrition should not be allowed to cook!"
And another note: July 14 is Bastille Day, the commemoration of the event that began the French Revolution. To any French readers of the Local Rag out there: Bon Appetit!
(makes 8 thick T-bone or porterhouse steaks)
These steaks are marinated in lemon and savory herbs, then grilled with the natural juices sealed inside a crusty exterior. To add a spicy flavor, you can top the steaks with a dollop of hot butter (1/4 tsp cayenne pepper and 1/4 tsp hot pepper sauce like Tabasco in 1 cup butter). Whisk ingredients to make marinade--can be made two days ahead.
Serve these with corn on the cob and a salad.
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