A Feast for the Fourth, Party of Two.

My only expectation of this past Independence Day was not unlike that of any other holiday or organized event- that it be centered around some grandiose feast such as that as you see above. The advantage of grilling on this day, and others alike, is that after all the hours of prep work, you can simply throw all of it on at the same time, light a cigarette and pour a drink, and sit by as the grill becomes engulfed in smoke because the cheese is melting through the grate. In the end, it yields a number of toasted and tasty treats in seemingly endless portions.

Bacon-Wrapped Shrimpers:

On a half a piece of pork bacon, stack one large or two medium fresh and raw shrimp (approx 2 lbs. total) and a generous slice of both fresh mozzarella and jalapeno. Roll and fasten with a toothpick. Sprinkle with salt and pepper.


Beef Rolladen:
Use thin cuts of beef to roll a dill pickle spear, long slice of red bell pepper, and about a tablespoon of finely chopped purple onion. Sprinkle with salt and pepper.


Corn and Asparagus:

Pull back husks of corn and remove silk - baste with butter and pinch of salt. Fold husks back over corn. Wash and cut ends from bundle of asparagus; wrap in aluminum foil with several cloves of garlic, coat with olive oil, and season with salt, pepper, and seasoned salt. Seal foil before putting on grill.




Thanks to Brittany for a day of many accomplishments - including a hike to the top of this hill in search of fireworks... for the second time that night. For dessert, we stuffed our faces with a strawberry shortcake combo we threw together with a pound cake from the store, fresh strawberries, and Cool Whip.