4th of July Song: Our Country by John Mellencamp


WISHING  A HAPPY 4TH OF JULY  TO ALL.   HAVE A GREAT GRILLING WEEKEND!

   FOR MOUTH-WATERING GRILLING RECIPES, SEE BELOW.

 LYRICS :

                   OUR    COUNTRY    ”           

                                                                              By JOHN MELLENCAMP

Well I can stand beside
Ideals I think are right
And I can stand beside
The idea to stand and fight
I do believe
There’s a dream for everyone
This is our country

There’s room enough here
For science to live
And there’s room enough here
For religion to forgive
And try to understand
All the people of this land
This is our country

From the east coast
To the west coast
Down the Dixie Highway
Back home
This is our country

That poverty could be
Just another ugly thing
And bigotry would be
Seen only as obscene
And the ones that run this land
Help the poor and common man
This is our country

From the east coast
To the west coast
Down the Dixie Highway
Back home
This is our country

The dream is still alive
Some day it will come true
And this country it belongs
To folks like me and you
So let the voice of freedom
Sing out through this land
This is our country

From the east coast
To the west coast
Down the Dixie Highway
Back home
This is our country

From the east coast
To the west coast
Down the Dixie Highway
Back home
This is our country

*HAPPY FOURTH OF JULY* by MADsLucky13

RECIPE :

COLA BARBECUE SAUCE

1 tABLESPOON EXTRA VIRGIN OLIVE OIL

1/2 TEASPOON GRANULATED GARLIC

1/2 TEASPOON PURE CHILE POWDER

1/2 TEASPOON GROUND CUMIN

2/3 CUPS KETCHUP

1/3 CUP COLA

2 TABLESPOONS SOY SAUCE

2 TABLESPOONS CIDER VINEGAR

1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

1/8 TEASPOON MESQUITE LIQUID SMOKE

DIRECTIONS:

IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT , WARM THE OIL. 

aDD THE GARLIC ,CHILE POWDER, AND CUMIN.  cOOK FOR 30 SECONDS ,STIRING OCCASIONALLY.

ADD THE REMAINING INGREDIENTS, WHISK THEM, AND ALLOW THE SAUCE TO SIMMER FOR ABOUT 5 MINUTES.

MAKES ABOUT I CUP :

RECIPE :

TARRAGON-CITRUS MARINADE

1/4 CUP EXTRA VIRGIN OLIVE OIL

1/4 CUP ROUGHLY CHOPPED FRESH TARRAGON

         ZEST AND JUICE OF 1 ORANGE

          ZEST AND JUICE OF 1 LEMON

2 TABLESPOONS SHERRY VINEGAR

2 TEASPOONS KOSHER SALT

1 TEASPOON MINCED GARLIC

1 TEASPOON GRATED GINGER

1/2 TEASPOON PREPARED CHILE POWDER

1/2 TEASPOON FRESHLY GROUND BLACK PEPPER

IN A MEDIUM BOWL, WHISK THE INGREDIENTS.

MAKES ABOUT 1 CUP.

SPANISH CHICKEN BREASTS  :

MARINATED IN  CITRUS AND TARRAGON

1.  MAKE THE MARINADE ABOVE. ( CITRUS TARRAGON MARINADE)

2. PLACE THE CHICKEN IN A LARGE, RESEALABLE PLASTIC BAG, AND POUR IN THE MARINADE.    PRESS THE AIR OUT OF THE BAG AND SEAL TIGHTLY.  TURN THE BAG SEVERAL TIMES TO DISTRIBUTE THE MARINADE, PLACE THE BAG IN A BPWL, AND REFRIGERATE FOR 3 TO 4 HOURS.

3.  REMOVE THE CHICKEN FROM THE BAG AND RESERVE THE MARINADE.  POR THE MARINADE INTO A SMALL SAUCE-PAN, BRING TO A BOIL, AND BOIL FOR 1 MINUTE.

4.  GRILL THE CHICKEN, SKIN SIDE DOWN FIRST, OVER DIRECT MEDIUM HEAT UNTIL THE MEAT IS FIRM TO THE TOUCH AND NO LONGER PINK IN THE CENTER,  8 TO 12 MINUTES, TURNING AND BASTING WITH THE BOILED MARINADE ONCE.    SERVE WARM.

MAKES  4 SERVINGS

COOKBOOK:

WEBER’S REAL GRILLING   BY JAMIE PURVIANCE

RECIPES:

LAST  MINUTE  RIB-EYE STEAKS  :

PREP TIME: 5 MINUTES

GRILLING TIME: 6 TO 8 MINUTES

RUB:

1 TEASPOON GRANULATED GARLIC

1 TEASPOON KOSHER SALT

1/2 TEASPOON GROUND CUMIN

1/2 TEASPOON PURE CHILE POWDER

1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

 

4 RIB-EYE STEAKS, ABOUT 12 OUNCES EACH

         AND 1 INCH THICK

        EXTRA VIRGON OLIVE OIL

1.  TO MAKE THE RUB: IN A SMALL BOWL, MIX THE RUB INGREDIENTS.

2.  ALLOW THE STEAKS TO STAND AT ROOM TEMPERATURE FOR 20 TO 30 MINUTES BEFORE GRILLING.  LIGHTLY BRUSH OR SPRAY THE STEAKS WITH THE OIL.  SEASON THE STEAKS WITH THE RUB, PRESSING THE SPICES INTO THE MEAT.

GRILL OVER  DIRECT HIGH HEAT UNTIL COOKED TO DESIRES DONENESS, 6 TO 8 MINUTES FOR MEDIUM-RARE, TURNING ONCE   [ IF FLARE-UPS OCCUR, MOVE THE STEAKS TEMPORARILY OVER INDIRECT HIGH HEAT ].   LET REST FOR 3 TO 5 MINUTES.  SERVE WARM.

MAKES 4 TO 6 SERVINGS.

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