Freedom, fireworks, festivities, flip-flops and most important, food make up Fourth of July for Americans nationwide. But, what’s cooking in Studio City’s backyards this Independence Day?
After speaking with local chefs and restaurants, it is clear that there will be no shortage of tasty recipes to whip up if you’re hosting a party, bringing an interesting dish to someone else’s party or are just in the mood to experiment in the confines of your kitchen for your own enjoyment.
These five recipes mix things up a bit. While some are very traditional, others take a classic American dish and give it a unique twist.
Apple Tarte Tatin, from Executive Chef Steven Mary, Pinot Bistro
is a French bistro with a California sensibility, giving classic dishes a modern interpretation. Executive Chef Steven Mary puts a French spin on the traditional American apple pie with his Apple Tarte Tatin, one recipe that will undoubtedly elicit “wows” this July 4th. Here's how to make this tasty treat:
8 Golden Delicious apples
1½ cups sugar
¾ cup water
2 tablespoons flour
1 11-inch square piece of Puff Pastry dough (or larger)
2 tablespoons unsalted butter
Combine sugar and water in a large, smooth-surface pan (9 inch diameter) or cast-iron skillet. Heat pan on high until sugar forms a deep golden-brown caramel. Remove from heat and swirl in the butter.
Remove puff pastry from packaging and unfold to thaw out flat. Take a fork and poke several holes in dough.
Peel and quarter apples; cut out core from each quarter. Toss apples with flour, and CAREFULLY arrange around outer edge of pan with caramel, working your way in toward the center. Fit the apples close together, until entire pan is filled.
Place puff pastry sheet on top of pan to cover edge completely, run a butter knife around outer edge to remove extra dough. Using a fork, tuck the edge just inside of the pan.
Place in a 300° oven on a center rack (place a cookie sheet on the bottom rack to catch any spillover) and bake for 90 minutes, or until golden brown.
Remove pan from oven, place large plate upside-down on top of “crust.” Now comes the tricky part: Very carefully, hold one hand on the upside-down plate, and the other hand on the handle of the pan, and flip the tart and the plate over onto a counter top. Tap the back of the pan with a wooden spoon to make sure everything comes loose and remove the pan. Ta da!
Grilled Salmon with Lemon-Chipotle Cream Sauce, from Chef Roberto Rodriguez, the Oyster House
If you’re a seafood lover, why not spice things up with a salmon dish?
has been a Studio City staple for the past 38 years, situated in the same location and owned by the Newman family. Chef Roberto Rodriguez shares one of the most popular dishes at the Oyster House, Grilled Salmon with Lemon-Chipotle Cream Sauce (serves 6). This is a great option for non-beef eaters.
For the salmon marinade:
3 lbs salmon, cut into filets about 1 inch thick
1 tbsp ground garlic
2 tbsp extra virgin olive oil
1 tsp fresh lemon juice
salt and pepper (a couple of pinches)
For the sauce:
1 cup manufacturer's cream
1 tbsp chipotle puree
2 tbsp fresh lemon juice
salt and pepper to taste
1. Combine and mix well the ingredients for the marinade. Cover both sides of salmon with marinade and let refrigerate at least one hour.
2. Grill salmon over med high heat for about 5 min per side (or until firm to
3. While salmon is grilling, put cream in saucepan over high heat.
4. When it starts to boil, lower heat and add chipotle, lemon, salt and pepper.
5. Allow sauce to simmer over low heat, with frequent stirring, to reduce and thicken.
6. Plate salmon and top with sauce.
Red, White and Blue Potato Salad, from Chef Lovejoy Cole III, the Dancing Chef
For a very festive July 4th recipe, Studio City-based personal chef, Lovejoy Cole III, whose cooking style is best described as "eclectic American fusion," shares how to make his Red, White and Blue Potato Salad.
2 ½ cups of russet potatoes, small quarters
2 ½ cups medium sized red potatoes, small quarters
2 ½ cups small blue potatoes, small quarters
1/2 cup chopped green onions
3 tablespoons chopped fresh parsley
3 tablespoon chopped dill
3 tablespoon chopped chives
5 hard-boiled eggs, chopped
1/3 cup white wine vinegar
3 tablespoons olive oil
2 1/4 teaspoons salt
3 teaspoons Dijon mustard
Garlic and Herb seasoning (Whole Foods)
Sea Salt and Pepper to taste
(Approx. 8 servings)
Put white potatoes and red potatoes in a saucepan of water; cover with lid. Bring to a boil. Reduce heat; simmer 15 to 20 minutes or until tender. Boil blue potatoes separately because they tend to bleed. Drain potatoes; cool slightly. Place potatoes in a large bowl. Add onions, parsley, dill, chives, and eggs to bowl; toss gently. Add Blue potatoes. Combine vinegar and remaining ingredients to potatoes toss gently to combine. Serve warm, at room temperature, or chilled.
Oven Baked Fried Chicken, from Chef Lovejoy Cole III, the Dancing Chef
Chef Lovejoy Cole also shares his distinctive version of Oven Baked Fried Chicken, which includes a scrumptious outer layer of a Honey Nut Cheerios mixture. The ingredients required are:
3 chicken legs
2 chicken thighs
1 chicken breast
1 cup of egg whites
2 cups of wheat flour
3 grinded cups of Honey Nut Cheerios
1 cup of Peanut Oil or Flaxseed Oil
1/4 cup of Old Bay Seasoning
1/4 cup of Lemon Pepper
1/4cup of Paprika
1. Preheat oven to 350 degrees F (175 degrees C.). Combine flour, Old Bay, Lemon Pepper, Paprika in medium mixing bowl, Egg Whites in another medium mixing bowl, and granulated Honey Nut Cheerios in another bowl.
2. Repeat the steps of dredging all chicken pieces in flour, then egg whites and then Honey Nut Cheerio mixture and set aside on wax paper.
3. Heat Oil in 11inch sauté pan to smoke point and brown each piece of chicken in pan and place in 13 inch baking dish and place in oven for 30 min. or until crispy and serve.
Yield 6 servings (200 calories per serving)
Warm Potato and Sugar Snap Pea Salad, from Chef Liz Alexanian, Cook LA
For the fifth recipe, Liz Alexanian, personal chef and owner of the cooking school, shares her recipe for a Warm Potato and Sugar Snap Pea Salad. Rather than the commonly used mayonnaise, Liz puts a healthier twist on this salad, while using these ingredients:
1 lb. small red potatoes, unpeeled, halved or quartered depending on size
3 tablespoons white wine vinegar
3 tablespoons minced shallot
1 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
2 cups sugar snap peas
1/2 cup sliced green onions
3 tablespoons chopped fresh dill
1. In large saucepan of lightly salted boiling water cook potatoes, partially covered over medium heat 8 to 10 minutes or until just tender. Drain potatoes from water.
2. Whisk vinegar, shallot, mustard, salt and pepper in large bowl. Gradually whisk in oil. Add potatoes; toss to coat well.
3. Place peas in steamer basket over boiling water. Cover and steam 3 - 5 minutes or until crisp-tender. Cool under cold running water; drain. Just before serving, add peas, green onions and dill to potato mixture; toss to coat well. Serve warm or at room temperature. This recipe can be made a day ahead.
TIP: Marinate the potatoes in the dressing and cook the sugar snaps several hours ahead. But wait to mix in the peas just before serving because the vinegar in the dressing will discolor them. (Serves 4)
These five diverse recipes will certainly help solve any cook’s block you might be having this July 4th.
Whether you are looking to create a salad, a dessert, an all American favorite or a slight variation of that favorite, it would be hard to go wrong with any of these delectable sounding recipes.