Celebrate the Fourth with Food, NFL Style

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Everyone knows that the Fourth of July commemorates the adoption of the Declaration of Independence. But not everyone knows that it was really adopted on July 2, 1776.  It wasn’t till two days later on July 4th the final version was adopted.

Either way, Chef Yolanda Banks clearly understands that this holiday brings people together to celebrate Independence with food. Whether you celebrate on the Second or the Fourth of July, this NFL wife shares her self made menu below for your patriotic cookout.

Remember, Fresh is Fabulous!
-Yolanda
Follow @yoyobanks and for or these recipes and more, check out Yolanda’s website here.
BBQ’d Baby Backs
Brining is an excellent way to infuse meat with flavor and moisture. I brine everything from whole turkey to pork chops. Really the only meat you don’t want to brine is red meat. The combination of brine and spice rub makes for the most succulent ribs you’ve ever sank your teeth into! This spice rub is simply a guide. Substitute any spices you’d like or add some of your favorites to make it your own.

Chef YoYo Bank's Shows a Delicious BBQ Rib

Ingredients

Beer Brine

1/2 cup kosher salt
1/2 cup granulated sugar
3 quarts water
2 12-ounce dark beers
1/3 cup Louisiana hot sauce, such as Frank’s
2 racks baby back ribs, about 2-3 pounds each
Spice Rub
2 tablespoons ancho chile powder
2 tablespoons ground cumin
1 tablespoon dark brown sugar
1 tablespoon dry mustard
1 teaspoon cayenne pepper
2 teaspoons kosher salt

Method

1. For the Brine: Combine first 5 ingredients in a large roasting pan. Submerge ribs in brine and refrigerate overnight. Remove from brine, rinse and pat dry.
2. Combine all ingredients for spice rub in a small bowl; mix well. Sprinkle rub evenly over both sides of ribs, rub spice mixture into the ribs. Wrap tightly with plastic wrap; refrigerate overnight. Let ribs sit at room temperature for 30 minutes before grilling.
3. I like to use a smoker to cook ribs. If you don’t have one, you can get a similar effect by soaking some wood chips (I prefer apple or pecan for a light smoky flavor.). Soak a handful of chips for at least 1 hour in water. Place into a sheet of aluminum foil and pierce with a fork.
4. Heat a grill to high heat. Place wood-filled foil onto grill. Sear both sides of ribs over high heat for about 3 minutes per side. Once seared turn, reduce heat to low; turn off 2 burners and place ribs onto burners without heat. (This will allow the ribs to cook indirectly, which will result in super tender meat.).
5. Cook ribs, checking and flipping every 30 minutes, for about 3-3 1/2 hours, or until the meat is incredibly moist and begins to pull away from the bone.
6. I prefer ribs Memphis Style, aka no sauce. Or serve with your favorite BBQ sauce if you like.
Servings: 6

Mexican Street Corn
On the streets of Mexico, you can find fresh ears of corn grilling over an open flame. Instead of just spreading butter on it, they take it a step further and spread a thick layer of crema (a thick, rich Mexican cream), cheese, chile, and a squeeze of lime. I like to sprinkle a bit of cilantro to add a bright, lemony finish.Ingredients4 ears corn on the cob, grilled
1/4 cup crema, mayonnaise or Greek yogurt
1/4 cup cotija or feta cheese
2 teaspoons chipotle powder
2 Tablespoons cilantro, finely chopped
4 lime wedgesMethod1. Spread each ear of grilled corn with about 1 tablespoon of crema, if using. (This allows the cheese and other ingredients to stick to the corn.). You can use butter, but the crema gives the corn and extra tangy, richness that takes this simple dish to another level.
2.Sprinkle each ear with cheese, chile powder, and cilantro. Squeeze one lime wedge over each ear of corn. Serve immediately.Notes: This makes a terrific side dish with any grilled meat or fish.
Watermelon Margaritas
You can substitute mango or strawberries for the watermelon. Add more agave depending on the sweetness of the fruit. If using strawberries, puree strawberries, strain to remove seeds; add to tequila mixture.Ingredients1 lime wedge
2 teaspoons sea salt
3 1/2 cups seedless watermelon, cubed
1 cup white tequila, preferably Herradura
1/2 cup Grand Marnier
2 tablespoons Agave nectar
1/4 cup fresh lime juice
6 lime wedges, optional
12 watermelon balls, optionalMethod1. Rub the rims of 6 high-ball glasses with lime wedge. Place salt onto a small plate; dip each rim into salt. Set aside.
2. Combine watermelon through lime juice in a blender; process until smooth. Fill each glass with 1/2 cup crushed ice. Add 1/2 cup of margarita to each glass.
3. To garnish, place watermelon ball, then lime wedge and another watermelon ball onto a small skewer or pick. You should have one lime wedge sandwiched between two watermelon balls. Place pick into each glass. Serve at once.
Servings: 6
Grilled Sweet Potato Wedges with Honey Glaze
Potatoes can be par-cooked up to two days in advance. Keep refrigerated until ready to use. Use can substitute butternut or kabocha squash for the sweet potatoes.Ingredients3 large sweet potatoes, unpeeled
2 tablespoons canola oil
kosher salt, to taste
freshly ground black pepper, to taste
1/2 cup honey
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme, finely choppedMethod1. Place the potatoes in a large pot of water; boil until just tender. Cool completely. Slice each potato lengthwise into eighths.
2. Heat grill to high. Brush wedges with oil; season with salt and pepper. Grill until lightly golden on all sides; about 1 minutes per side.
3. In a small bowl, combine honey, vinegar, and thyme; mix well. Brush honey glaze onto potatoes, grilling until caramelized; about 1 minute. Turn, brush with glaze and grill for another minute.

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