If you’re looking to impress guests at this year’s 4th of July BBQ, let our Four Seasons chefs help add a touch of gourmet to the usual casual fare. We’re sharing our two favourite potato salad recipes as well as a gourmet hot dog to add some zest, punch and flavour to your spread.
Grilled Potato and Tomatillo Salad (pictured above)
2 pounds fingerling potatoes
1 pound tomatillos, peeled and cut into quarters
4 poblano peppers, halved and remove seeds
1 bunch Mexican spring onions, quartered
½ bunch cilantro
½ pint baby tomatoes, quartered
½ cup chorizo (Argentinean is suggested)
½ cup queso fresco
1 ½ cup chipotle vinaigrette (see separate recipe)
1. Place the fingerling potatoes (we’ve used purple fingerling potatoes here, but can also be white) and 2 tablespoons of salt into a large pot of water. Bring to a boil, then lower heat and simmer for 10-12 minutes until the potatoes are barely tender when pierced with a knife. Drain and set aside to cool. Once cool, cut in half lengthwise.
2. Peel the tomatillos and cut them into quarters, along with the spring onions and tomatoes.
3. Split the poblano peppers in half and remove the seeds.
4. With your grill hot and ready, brush the cut potatoes, halved poblano peppers, spring onions, tomatillos and chorizo with olive oil, season with salt and pepper and place on the grill.
5. Once all ingredients are lightly charred, approximately 3-5 minutes, remove from grill and allow to slightly cool.
6. Slice chirizo into ¼ inch slices and dice poblano peppers into approximately 1 inch slices.
7. Mix all ingredients together, then add chipotle vinaigrette and cilantro and mix until combined.
8. Garnish with queso fresco.
YIELDS 1 ½ CUPS
1 tablespoon chipotle peppers (from can)
1 ounce honey
¼ cup dijon mustard
¾ cup olive oil
¼ cup white vinegar
1 clove garlic
1 pinch cumin
1/3 cup sour cream
Salt and pepper to taste
1. Place all ingredients except olive oil into blender.
2. Blend well at medium speed and slowly add olive oil.
3. Season with salt and pepper.
Vinaigrette can be made up to one week in advance and kept refrigerated.
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“In DC we all race to the beach in the summer heading over the Bay Bridge to many beach towns. My family heads to the town of Milton, Delaware” Chef Anderson says. “This is a simple potato salad that we only make at my brother-in-law’s summer house in Milton. The salad is simple because in the summer house, you only buy what you need and the cabinets are not well stocked. The second thing that makes this salad very Chesapeake is the crab spice. Old Bay brand or J. O. crab spices are best.”
This salad pairs well with both burgers, hot dogs or chef Anderson’s personal favourite… whole steamed blue crabs.
Note: this salad is super simple. Chef Anderson says can play with the recipe to make it your own!
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“We make our own hot dog with organic chicken, cilantro, garlic and chiles. Then we do a riff on the classic hot dog condiments: onions, mustard and relish (no ketchup!), with some of the best ingredients of the summer,” Macdonald says. “Creamy avocado verde, sweet and sour corn and shishito pepper relish, some scallions and a little pickled mustard seeds add some crunch to complete the dish. Grill the dogs over wood or charcoal for the best flavour.”
Homemade Organic Chicken Dog
Avocado verde, pickled mustard seeds, crispy scallions and corn-shishito relish
Ingredients for the Corn-Shishito Relish:
¼ cup sugar
½ cup apple cider vinegar
2 ears corn
6 shishito peppers
½ red onion
1 tsp. salt
½ tsp. turmeric
1. Dice the red onion finely, and cut the kernels from the corn.
2. Add both to a small saucepan, along with the sugar, salt, vinegar, and turmeric.
3. Bring to a boil, and let cook for about 5 minutes, until the liquid is reduced by about half.
4. Remove from the heat. Toast the shishito peppers in a dry pan, pressing with a spatula, to blister the skins.
5. Remove from the pan, and slice into rounds, discarding the stems.
6. Add the peppers to the corn, and mix together.
7. Taste, and adjust with a little salt or vinegar if needed.
For the Avocado Verde:
1 lb. tomatillos, husks removed
1 cup cilantro, big stems cut off
Juice of 4 limes
2 cloves garlic
3 serrano peppers, seeds and stems removed
2 avocados, halved
1 small onion, thinly sliced
1 tsp. salt
1. Add all the ingredients except salt to a blender, making sure to put the onions and tomatillos on the bottom, and the avocado and cilantro on top. Blend until smooth.
2. Taste and add salt as needed.
Ingredients for the Organic Chicken Hot Dogs:
5 lb. organic chicken breast, cut into cubes
2 pc. scallion
2 oz. roasted garlic, pureed
6 cloves fresh garlic
½ small bunch cilantro, chopped, stems removed
2 tsp. nutmeg
2 tsp. cumin
¾ cup dry milk powder
2 egg whites
12 oz. duck fat
1 tsp. cayenne pepper
2 tsp. paprika
Salt and black pepper to taste
1. Add the chicken to a food processor and puree in two batches until smooth.
2. Add the egg whites, dry milk powder, spices, salt, garlic, and duck fat, and puree again until fully combined.
3. Remove from the food processor, and fold in the scallions and cilantro.
4. Using a sausage stuffer, stuff the mix into natural casings (hog middles are best).
5. Take care not to overstuff the casings or the sausages will split when cooking.
6. Poach in simmering water, until an internal temperature of 160F.
7. Cool, and store in the refrigerator until needed.
8. To reheat, grill until an internal temperature of 160F is reached.