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Beer-battered fried fish stars in these iconic California tacos.
Celebrating America with Recipes Perfect for a Backyard Get-Together
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Jack Bishop
Author, editor, and avid home cook
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To honor our country’s birthday, let’s gather friends, family, and neighbors around a big outdoor table and enjoy a little of our shared culinary history. ATK is throwing a massive potluck with dishes from every state and U.S. territory for America’s 250th. I’ve chosen five decidedly unfussy recipes from the lineup that don’t require forks and knives. Just good company and homemade lemonade, hibiscus iced tea, or cold beers (American, of course). Tell your guests to bring the sides and the sweets.
Let’s start out West with California Fish Tacos. Is there anything better than perfectly cooked white fish (use cod, haddock, or halibut) paired with a creamy sauce, simple slaw, and pickled onions and jalapeños? Make the pickles and four-ingredient white sauce up to two days in advance. The slaw is just shredded cabbage tossed with some of the pickling liquid, salt, and pepper. Cornstarch and baking powder ensure that the beer batter turns into a really crisp coating. A true taste of SoCal, no beach required.
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Regional hot dogs are a big deal, and I especially like the versions that are a bit extra. Sonoran Hot Dogs are an Arizona favorite and definitely follow the “more is better” script. Why not wrap bacon slices around the dogs before searing them in a skillet? Go ahead and cook pinto beans in the leftover fat. Cut through the richness with a charred jalapeño salsa that includes charred onions and garlic, lime juice, and plenty of cilantro. Add chopped tomatoes, mustard, and mayo if you like. Nothing shy about these loaded hot dogs.
Shrimp Po' Boys are the ticket if you want something a bit more refined. The remoulade sauce (with mayo, horseradish, Worcestershire, and hot sauce) is key to this New Orleans–inspired sandwich, as is the unusual battering process for the shrimp. Start by tossing them in a mixture of flour, cornmeal, and store-bought Creole seasoning, then dip the shrimp in eggs beaten with some of the dry ingredients. Dredge the shrimp a second time in the dry mixture, and then let the coating set up in the fridge for at least 15 minutes before frying. Spread the remoulade on toasted rolls and pile in the fried shrimp along with shredded iceberg, sliced tomatoes, and dill pickle chips.
I love a good backstory, and Oklahoma Fried Onion Burgers sure have one. These unusual burgers started out as a way to extend ground beef during the Depression. But they remain popular nearly a century later because fried onions and ground beef are perfect partners. Add a slice of melty American cheese and the union is complete and blissful.
Finally, a recipe that’s near and dear because I’ve spent a lot of time in Maine. New England Lobster Rolls scream summer to me. Butter and salt the sides of New England–style top-loading hot dog buns and toast them in a warm pan to create crispy exteriors. (If using regular buns, butter, salt, and toast the interior of each bun.) Buy cooked lobster meat if you prefer, but don’t fiddle with the simple mayo dressing that contains a little celery for crunch and lemon juice, chives, and cayenne for brightness.
If you’re looking for more ways to celebrate this week, check out the full collection of potluck recipes. Happy 250th birthday, America.
P.S. Have comments or suggestions? Drop me a line at [email protected].
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