Some all-American recipes to celebrate the Fourth and beyond

features@beaufortgazette.comJuly 3, 2012 

Today is a day of good old American celebration ... and eating.

Independence Day is filled with lots of activity from dawn to dusk. Grills will be sending smoke throughout yards, and folks will be in and out of the house all day, grabbing a bite to eat here and there. These recipes will help keep the fun and festivity of this day alive all summer.

BARBECUED CHICKEN DELUXE

Makes: 8 servings

1/2 cup dry white wine

1/2 cup salad oil

1 teaspoon chopped chives

2 tablespoons chopped parsley

3 (2-pound) chickens, cut-up

Tomato Wine Sauce

Combine wine, salad oil, chives and parsley; marinate chicken at room temperature for 1 hour in this mixture. Turn chicken in the marinade several times. Broil or grill for 30 minutes or until done, frequently and basting with Tomato Wine Sauce.

TOMATO WINE SAUCE

Makes: About 6 cups

1 cup canned tomatoes

1 cup dry white wine

1 cup thinly sliced okra

1 1/2 cups beef bouillon

1/2 cup finely chopped celery

1 tablespoon lemon juice

1/4 teaspoon hot sauce

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon chili powder

1/4 cup Worcestershire sauce

1/2 cup salad oil

1 tablespoon sugar

1 bay leaf, crumbled

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 cup finely chopped onion

Freshly ground black pepper

Combine all ingredients and bring to a boil. Reduce heat and simmer for 45 minutes. Strain or put through blender. Serve with Barbecued Chicken Deluxe. This sauce is also excellent with ham, pork or lamb.

GRILLED CORN ON THE COB

Makes: 6 servings

6 ears fresh corn

Melted butter

Salt and pepper

Husk corn right before cooking. Brush with melted butter and sprinkle with salt and pepper. Wrap each ear in aluminum foil. Roast on grill 10 to 20 minutes, turning frequently.

HERBED BARBECUED SPARERIBS

Makes: 6 servings

6 pounds of spareribs

Boiling water

1 medium onion

10 to 12 cloves

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon marjoram

1 teaspoon oregano

1 cup dry red wine

1/3 cup ketchup

1 tablespoon soy sauce

1/4 teaspoon ginger

2 tablespoons honey

1 teaspoon minced garlic

Cut ribs into serving-size pieces and place in a large pot. Cover with boiling water. Peel onion and stud with cloves; add onion and herbs to the ribs. Bring to a boil, reduce heat and simmer until tender (about 50 minutes). Drain, place meat in a shallow baking pan. Blend remaining ingredients, and pour over meat. Let marinate in refrigerator at least 2 hours. Drain well, reserving marinade. Grill the ribs over hot coals or bake at 350 degrees for 30 minutes. Baste with marinade frequently during cooking.

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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