Celebrate Freedom!
Independence Day
THE BIRTH OF AMERICAN INDEPENDENCE
JULY 4TH BECOMES A NATIONAL HOLIDAY
Independence Day, commonly known as the Fourth of July,
The tradition of patriotic celebration became even more
is a federal holiday in the United States commemorating the
widespread after the War of 1812, in which the United States
adoption of the Declaration of Independence on July 4, 1776,
again faced Great Britain. In 1870, the U.S. Congress made
declaring independence from the Kingdom of Great Britain
July 4th a federal holiday; in 1941, the provision was expanded
(now officially known as the United Kingdom).
to grant a paid holiday to all federal employees. Over the years, the political importance of the holiday would decline, but
Independence Day is commonly associated with fireworks,
Independence Day remained an important national
parades, barbecues, carnivals, fairs, picnics, concerts, baseball
holiday and a symbol of patriotism.
games, family reunions, and political speeches and ceremonies, in addition to various other public and private events celebrating
Falling in mid-summer, the Fourth of July has since the late
the history, government, and traditions of the United States.
19th century become a major focus of leisure activities and a
Independence Day is the National Day of the United States.
common occasion for family get-togethers, often involving fireworks and outdoor barbecues. The most common symbol of the holiday is the American flag, and a common musical accompaniment is “The Star-Spangled Banner,� the national anthem of the United States.
Cheesy BBQ Bacon Jalapenos
20 fresh jalapenos 1 cup shredded cheddar cheese 1/2 teaspoon paprika BBQ sauce
16 oz. cream cheese (2 packages) 1/4 teaspoon cumin 1 lb. bacon, cut into thirds 40 toothpicks
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. 2. In a large bowl, mix cream cheese and cheddar until well blended. 3. Add cumin and paprika and stir until incorporated. 4. Slice each jalapeno in half USING YOUR GLOVED HANDS. Carefully remove seeds from each half. 5. Scoop mixture and generously fill each jalapeno half.
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6. Cut bacon into thirds. Wrap each half with a slice of bacon and secure with a toothpick. 7. Slather BBQ sauce over tops of jalapenos. 8. Bake for 20-30 minutes or until bacon is browned.
Chipotle BBQ burger
with caramelized red onions
2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 chipotle peppers 1 garlic clove 8 slices Monterey Jack cheese Mayonnaise
1 large red onion 2-1/2 pounds lean ground beef 1/4 cup minced fresh cilantro 1 tablespoon grated lime zest 8 hamburger buns, toasted
1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, for 15 minutes or until onions are golden brown. Drizzle with vinegar and stir to combine. Remove from heat and keep warm. 2. Preheat grill to medium-high heat. 3. In a large bowl, combine beef or turkey, chipotle, cilantro, garlic, lime zest, salt and pepper. Use your hands to mix well. Form beef into eight patties.
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4. Oil the grill grate and grill burgers for five minutes, flip, and grill for another four minutes. Lay slices of cheese over burgers and cook for another one to two minutes or until burgers are cooked through. 5. Slather buns with mayonnaise and/or other condiments. Place burgers on the bottoms of the buns and top with caramelized onions.
Salted Onion Ring
1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 (12-ounce) bottle beer Canola oil for frying
1 teaspoon seasoned salt 1/2 teaspoon black pepper preferably dark 2 large sweet onions
1. In a medium bowl, combine the flour, seasoned salt, baking powder, and pepper. Slowly add beer. Set aside. 2. Place onion rings in a bowl of ice water and let chill for 15 minutes. Remove onion from water and pat dry with paper towels. 3. Fill a medium heavy bottomed pot with 2 inches of canola oil and heat to 370 degrees. Dip each onion ring in batter, letting excess drip into the bowl. 4. Fry onion rings in batches, being careful not to over crowd. Cook 1-2 minutes per side or until golden brown. 5. Serve with ketchup, ranch dressing, spicy mustard, or any condiment you like 438 Massachusetts Ave NW Washington DC 20001 202 506 2455 www.sixthengine.com
Red, White, and Blueberry Ice Cream Pie
2 cups natural granola 1 tablespoon agave syrup 6 oz. fresh raspberries 2 tablespoons agave syrup 1 lemon
4 tablespoons melted coconut oil 1 quart vanilla ice cream 6 oz. fresh blueberries 2 tablespoons water 1 teaspoon cornstarch
1. Pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom. Bake for 10 minutes. Cool completely. 2. In a small saucepan over medium high heat, stir together raspberries, agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstasrch. 3. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately into small separate bowls. 438 Massachusetts Ave NW Washington DC 20001 202 506 2455 www.sixthengine.com
4. Pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust. Drag toothpick back in the other direction away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. 5. Serve with additional berries and any remaining sauces.
Panna Cotta and raspberry parfaits
24 oz. red raspberries 3 1/4 tsp unflavored gelatin 1 3/4 C. whole milk 1/3 C. sugar
1 1/2 C. sugar 2 tsp unflavored gelatin 1/2 C. heavy cream 1 lb. blueberries
1. Combine the raspberries and the sugar over low heat. Stir and smash berries until the fruit is pulverized and the sugar has melted. About 10 minutes. 2. Cold water sprinkle gelatin over the surface and stir, allowing it to dissolve. Once the raspberries are liquid, spoon the softened gelatin into the mixture. 3. Strain the raspberries through a mesh sieve using a rubber spatula to press out the juices. Set aside and allow to cool to room temperature. 4. Combine the whole milk, heavy cream and the remaining 1/3 cup sugar. Once dissolved add to the hot milk mixture and stir to combine. 438 Massachusetts Ave NW Washington DC 20001
5. For the first and subsequently layers works perfectly. Refrigerate the first layer 1 hour. Layer the panna cotta mixture next, using a dierent funnel if desired. Repeat with two additional layers for a total of 4.
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6. When ready to serve, wash blueberries and place decoratively on top.
Wild Berry Mojito
1-1/2 oz. Bacardi Light Rum 8-12 fresh mint leaves 1 oz. simple syrup mint sprig for garnish
3-4 each of kberries juice of one lime soda water
1. In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice. 2. Fill glass with crushed ice - it is very important to use crushed ice, not cubed then add rum. 3. Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside. 4. Spritz with soda water and stir one last time to incorporate. 5. Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish. 438 Massachusetts Ave NW Washington DC 20001 202 506 2455 www.sixthengine.com