Picnic in Style
Tomorrow is the Fourth of July and the heat is definitely turned up. Time to get outside, try to catch some breeze and wish the good ol’ United States of America a happy birthday. She’ll turn 236 years old this Wednesday and lots of us will be grilling and chowing down outdoors to celebrate.
In an article in yesterday's New York Times, author Michael M. Grynbaum pulls together some interesting suggestions by Marcus Samuelsson, chef and owner of the soul-food restaurant, Red Rooster Harlem, for the perfect Fourth of July picnic.
Here’s a little bit of what Chef Samuelsson had to say:
The most important thing to remember when you’re making a picnic basket is to choose foods that are sturdy and can be eaten both warm and cold. I always think about what will hold up well, then go by what’s in season.
Samuelsson goes on to advise on the perennial holiday favorite, fried chicken:
Make sure to fry chicken with dark meat on the bone; it stays moist and you can enjoy it cold or warm. Pair it with a light, refreshing salad, like watermelon and tomato. I like to add couscous to the salad, because the grains absorb the water from the melon and it makes for a meatier dish. Nothing tastes better with fried chicken. Bring along some great pickles, too, and of course you’ll need a bottle of good hot sauce to go with that.
Mr. Samuelsson’s ideas should definitely get some mouths watering.
Chef certainly has it nailed. I would only add some killer salume, cheese of which one can get a whiff and brownies… real chocolaty brownies.
What do you usually tuck in to your Fourth of July picnic basket?
Photo Credit: Ziptivity.com
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