Bring in the colors of Independence Day when planning your 4^th of July menu.

A visual presentation with red, white and blue makes the day even more festive, I say!

Serving steaks?

Try this tangy steak sauce. It’s red (hey, it counts!) and it adds such great flavor to your ribeye or filet mignon.

For white and a bit of blue, serve Spicy Ribeyes Topped with Blue Cheese. You can knock out two colors at once!

And for the finale, make a fresh berry topping for cheesecake. Strawberries and blueberries make it so patriotic!

What are some other colorful ideas you can incorporate into your 4^th of July celebration?

It’s cookout season!

Let’s say you’re INVITED to a cookout instead of hosting one.

It could happen.

What do you bring?

You could start with a side dish like baked beans, macaroni and cheese or a trusty potato salad.

Those are always good contributions.

You could also bring wine. You can never have enough wine at a get-together.

And if you know what the main course is, try a great wine pairing from this guide. It’s always a bonus to bring the PERFECT wine!

Still not satisfied? Just ask the chef! The host may have something in mind and you can make sure what you bring will be eaten and enjoyed.

Simple!

Summertime is here!

I’m out there every weekend cooking up a storm in my happy place. I wasn’t meant to be stuck inside and freezing.

I need to be free – and warm!

Speaking of freedom… it’s almost time to celebrate this country’s Independence Day. And as with all celebrations in my house it MUST involve food.  Grilling steak HAS to happen at some point in the weekend. But I might mix it up a little and go for a Chateaubriand on the grill for the 4^th.

This year I’m going to prepare some Deviled Eggs and Creamy Coleslaw as sides and then serve this scrumptious recipe – a slight departure from my beloved steaks.

What are you serving for July 4^th?

Marinated Beef Tenderloin (on the grill)

Ingredients:
1 (32 oz.) Chateaubriand
1 bay leaf
sea salt, to taste
2 onions, sliced
1/2 cup vegetable oil
1 clove garlic
freshly ground pepper, to taste

Directions: Rub the Chateaubriand on both sides with salt and pepper. Place meat in shallow pan; add bay leaf, onions, and garlic. Drizzle with oil. Cover and marinate in refrigerator 2 to 3 hours, turning meat once or twice. Drain meat and discard marinade. Grill over medium-hot charcoal, turning to brown evenly. Continue cooking over indirect heat in covered grill, about 25 minutes, turning frequently, until meat is desired degree of doneness.