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The Fourth of July should be celebrated with parades, marching bands, fireworks and good things to eat and drink.
Take a moment to think about all of the men, women and children from coast-to-coast who contribute to our unique history. Those who came to our shores seeking freedom, as well as a good life, liberty and the pursuit of happiness should always be remembered.
Each culture has contributed in numerous ways to the American way of life. The culinary arts are no exception.
Several years ago, salsa replaced ketchup as America’s favorite condiment. I would take salsa and hot sauce over ketchup any day. Bottles of hot sauce keep company with salt and pepper on hundreds of restaurant tables. Sriracha, a traditional Thai hot sauce that is always in my fridge along with a bottle of Tabasco, turns up in Asian restaurants throughout the city.
Just in time for the Fourth of July, I received a copy of “Hot sauce!: Techniques for Making Signature Hot Sauces” by Jennifer Trainer Thompson who The Associated Press has hailed “The Queen of Hot.”
Now, I have no desire to make my own hot sauce. But, the recipes in this charming and informative book are perfect for our nation’s birthday.
Celebrate the Fourth of July in style. It will probably be hot, but who cares? Stay indoors and prepare something hot and tasty.
The quotes in this book are marvelous. For example, Dorothy Parker, one of my favorite writers, said “I like to have a martini, two at the very most — after three I’m under the table, after four, I’m under the host.”
Spicy Martini
Ingredients:
2 ounces of gin
1/4 ounce of dry vermouth
1/2 teaspoon of hot sauce
Slice of fresh jalapeño chile, for garnish
Directions:
Fill a cocktail shaker with ice cubes and add the gin, vermouth and hot sauce. Shake for 10 seconds and then strain into a martini glass. Garnish with the jalapeño slice.
Serves one.
Grilled Pork Tenderloin
Ingredients:
1/4 cup of bourbon
1/4 cup of soy sauce
1/4 cup of vegetable oil
1/4 cup of brown sugar
2 tablespoons of hot sauce
3 tablespoons of Dijon
1 teaspoon of fresh ginger, minced
3 garlic cloves, crushed
2 pork tenderloins (about 2 pounds total)
Directions:
Combine the first eight ingredients in a bowl. Place the pork in a shallow baking dish. Pour the marinade over the pork, turning to coat. Cover the baking dish and marinate overnight in the refrigerator.
Arrange a grill rack four inches from the heat. Lightly oil the rack and prepare a medium-fire in a charcoal or gas grill.
Grill the tenderloins until they have reached 165 degrees in the center. Baste with the marinade for the first few minutes of cooking.
Serves six.
Mango Salsa
Ingredients:
2 ripe mangos, peeled, seeded and diced
1 small red onion, finely diced
1/2 of red bell pepper, finely diced
1/2 cup of fresh cilantro, chopped
1 to 2 teaspoons of hot sauce
Juice of 2 limes
Pinch of kosher salt
Directions:
Combine all of the ingredients in a large bowl. Let sit at room temperature for about 30 minutes to allow the flavors to blend before serving.
Makes two cups.
Vietnamese Cabbage Slaw
Ingredients:
1/4 cup of rice wine vinegar
2 tablespoons of hot sauce
2 tablespoons of soy sauce
2 tablespoons of toasted sesame oil
6 cups of green cabbage, shredded
2 carrots, julienned
1 cup of bean sprouts
1 bunch of scallions, thinly sliced
1/2 cup of fresh cilantro, chopped
1 teaspoon of fresh ginger, minced
1/2 cup of roasted peanuts, chopped
Directions:
Whisk the first three ingredients in a large bowl. Add the oil. Blend well. Add all of the remaining ingredients, except the peanuts, and blend well. Let stand at room temperature for at least 30 minutes. Top with the peanuts before serving.
Serves six.
Contact the South Philly Review at editor@southphillyreview.com.
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