Best Recipes for Fourth of July barbecue parties

It is that time - Fourth of July barbecues. Here are some easy to make recipes from Food & Wine just in time to make you a Rock Star and sure to be invited back for the Labor Day Bash!

Beautiful looking Potato Salad with Bacon and Barbecue Sauce. Contributed By Laurent Tourondel Photo © John Kernick

Beautiful looking Potato Salad with Bacon and Barbecue Sauce. Contributed By Laurent Tourondel Photo © John Kernick

Potato Salad with Bacon & Barbecue Sauce

Total Time: 1 Hr. 30mins  Active: 45 MIN      Servings: 10

INGREDIENTS

  • 4 pounds small red potatoes
  • ½ pound lean bacon, preferably
    apple-wood smoked, thinly sliced
  • 1 ¼ cups mayonnaise
  • 2 tablespoons barbecue sauce
  • 2 tablespoons mustard oil or spicy mustard
  • 2 tablespoons sherry vinegar
  • 2 celery ribs, diced
  • 1 small red onion, minced
  • ¼ cup chopped parsley
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground pepper
  • ¼ cup onion sprouts, for garnish (optional)

Pair with Whispering Angel Rosé


How to make recipe

1.      In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.

2.      Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.

3.      In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.

4.      Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve.

MAKE AHEAD

The ungarnished salad can be refrigerated overnight. Serve lightly chilled or at room temperature

Wolfgang Puck's Hot Dog Melts over 1,400 5 Star Reviews. Awesome! Contributed By Wolfgang Puck Photo © Lucy Schaeffer

Wolfgang Puck's Hot Dog Melts over 1,400 5 Star Reviews. Awesome!
Contributed By Wolfgang Puck Photo © Lucy Schaeffer

Hot Dog Melts

Total Time: 30 MIN     Servings: 6

INGREDIENTS

  • ½ cup plus 2 tablespoons mayonnaise
  • ¼ cup sour cream
  • ¼ cup drained prepared horseradish
  • ¼ cup Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon minced shallots
  • 1 tablespoon minced chives
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • 6 slices Gruyère cheese (3 oz's)
  • 6 all-beef hot dogs, slit lengthwise
  • 6 thin slices of lean bacon
  • 6 hot dog buns

Pair with Whispering Angel Rosé

READ REVIEW HERE


How to make this recipe

1.    Preheat the oven to 425 degrees. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives and lemon juice and season with salt and pepper.

2.    Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.

3.    Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Place each hot dog in a bun and serve, passing the horseradish sauce on the side.


Great appetizer to beat the heat. Contributed By Michael Chiarello Photo © Christina Holmes

Great appetizer to beat the heat. Contributed By Michael Chiarello Photo © Christina Holmes

Prosciutto-Wrapped Asparagus + Lemony Bread Crumbs

Total Time: 35 MIN     Servings: 6

INGREDIENTS

  • 1 pound thin asparagus
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup plain dry bread crumbs or panko
  • 1 garlic clove, minced
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon minced flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 12 thin slices of prosciutto (you can substitute any sliced ham.

Pair with Whispering Angel Rosé

READ REVIEW HERE


How to make recipe

1.      Light a hardwood charcoal fire. Brush the asparagus with olive oil and season with salt and pepper. Grill the asparagus over moderately high heat, turning, until lightly charred and almost tender, 4 minutes. Transfer to a plate and let cool.

2.      Meanwhile, in a small cast-iron skillet, heat the 1 tablespoon of olive oil. Add the bread crumbs and garlic and cook over moderately high heat, stirring, until the crumbs are golden and crisp, 4 minutes. Remove from the heat and let cool slightly, then stir in the Parmigiano-Reggiano, parsley and lemon zest; season with salt and pepper.

3.      Divide the asparagus into 6 even piles. On a work surface, arrange the prosciutto slices in 6 pairs, overlapping slightly. Set an asparagus pile on each prosciutto pair and roll up.

4.      Grill the bundles over moderately high heat, turning, until the asparagus are tender and the prosciutto is crisp, 4 minutes. Transfer to a platter. Sprinkle the lemony bread crumbs on top and serve.

These are the best wings ever! - You can make these even in the rain because you make them in the oven. Easy - Contributed By Grace Parisi Photo © Raymond Hom

These are the best wings ever! - You can make these even in the rain because you make them in the oven. Easy - Contributed By Grace Parisi Photo © Raymond Hom

Old Bay Hot Wings

Total Time: 1 HR  Active: 15 MIN      Servings: 2 to 4

INGREDIENTS

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon Old Bay seasoning
  • 2 pounds chicken wingettes & drumettes*
    2 ½ tablespoons red hot sauce, preferably
    Frank's Red Hot
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Worcestershire sauce

*NOTES:
Wingettes and drumettes are often sold separately


Pair with Whispering Angel Rosé

 THIS ROSÉ HAS TAKEN THE USA BY STORM 

How to make recipe

1.      Preheat the oven to 500 degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and Old Bay seasoning. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

2.      In a bowl, toss the chicken wings with the hot sauce, butter and Worcestershire sauce; serve.