By Rod Cohenour
A New Take on Fourth of July Fare
It’s almost the Fourth of July! Fireworks! Watermelon! Barbecue on the grill, hamburgers, hotdogs, steaks, ears of corn…but this year my lovely wife has a different idea (since Barbecue is sort of standard Summer fare around here).
So, this year we’re cooking up some Creole – some really mouth-watering, tasty, stomach-filling, give-me-more Creole. We have a love of all things spicy. This recipe brings on the spice in several ways: chili powder, Cajun spice, red pepper flakes, and bottled hot chili sauce. Add a small amount and taste before adding more. Remember, cooking and standing will intensify the heat! The layered flavors of spice result in a gloriously rich and tasty flavor.
This meal satisfies the eye and fills the tummy at the same time. It goes very well with all the time-honored 4th of July classics: a wonderful crispy salad with avocadoes and tomatoes, ears of corn on the cob fresh off the grill, a side of red beans with ham hock and onion can’t go wrong, corn bread in any of its best loved guises, big cold pitchers of iced tea and lemonade, and a host of desserts (which MUST, of course, include cold, fresh watermelon.)
Recipe by Melinda Cohenour - 2010
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