Fab 4th of July Recipes of Valley Chefs

The Fourth of July is a time for celebrating America’s Independence. It is also a great opportunity to gather with friends and family and eat delicious food.

If you want to bring an interesting dish to someone else’s party or are just in the mood to experiment in the confines of your own kitchen, here's a list of unique recipes from our own Valley chefs.

These 10 recipes mix things up a bit. Grilled salmon, baba ghanoush and classics such as shish kebabs are just some of the different options that are sure to wow your guests.

Chicken Breast and Filet Shish Kebabs, from Chef Latifa Grasso, The Gate

(Serves 2)

5 pieces of filet mignon

5 pieces of chicken breast

1 teaspoon olive oil

1 teaspoon lemon juice

1 teaspoon of garlic powder

Pinch of salt

Pinch of pepper

1 tablespoon mayonnaise

1 tablespoon Ajax sauce

1 bell pepper

1 onion

1 tomato

Instructions:

Mix the olive oil, lemon juice, garlic powder, salt, pepper, mayonnaise and Ajax sauce in a bowl. Cut chicken and filet mignon into one-inch pieces. Put meat pieces into the bowl and cover with the mixture and let it marinate for two to three days. If you’d like to eat it sooner, you can let it marinate for an hour in a bag with the air vacuumed out to ensure flavor.

Next, broil tomatoes, bell peppers and onion. Put meat on skewers and cook for two to three minutes on grill to make it medium rare; five minutes, if you prefer more well done. Serve meat with tomatoes, bell peppers and onions, along with pita bread and hummus, and you have a delicious Mediterranean treat.

Fresh Grilled Salmon-Tuscan Style, from Chef Louise Garcia, Rosti Tuscan Kitchen

(Serves 1)

7 ounces of salmon

1 teaspoon extra virgin olive oil

A pinch of salt

Half a pinch of pepper

1 tablespoon artichoke hearts

1 teaspoon calamata olives

4 leaves of basil diced

4 ounces checca tomatoes

Instructions:

Put olive oil in pan and then add salmon.  Add salt and pepper to salmon and grill on each side for 4 minutes.  In a separate pan add olive oil, chopped up calamata olives, artichokes, garlic and checca tomatoes.  Grill for 3 to 4 minutes or until artichokes are tender.

The consistency should be chunky and not sauce like.  Then put the olives, artichokes, garlic and tomatoes on top of the salmon and you have a delicious and healthy Italian dish to enjoy.

Baba Ghanoush, from Chef Bilal Voubi, Itzik Hagadol Grill

(Serves 1)

2 eggplants

3/4 cup Tahini sauce

3/4 cup water

4 pieces of garlic

1 tablespoon salt

1 ½ cup lemon salt

½ cup white pepper

½ cup parsley

Instructions:

Grill the eggplant until it’s soft and then take them out of the shell.  Cut eggplant into small pieces.  Take the Tahini sauce and mix it with water.  Chop garlic into small pieces and then mix all the ingredients together in a bowl.

Next, add in the salt, lemon salt and white pepper.  Lastly, add parsley and mix.  The finished color should be creamy white.  If it’s too dark you can add some water.  Now just plate it and you have a delicious authentic Israeli meal to enjoy. 

Carne Durangenze, from Executive Chef Maria Magdaleno, El Mariachi

(Serves 1)

1 pound of boneless steak

1 tablespoon paprika

3 tablespoons ground cumin

½ a teaspoon garlic powder

2 teaspoons ground ancho chile

1 teaspoon oregano Mexican

1 tablespoon kosher salt

½ cup black pepper

½ cup lemon juice

½ cup teaspoon orange juice

Instructions:

Mix paprika, cumin, garlic powder, ancho chile, oregano, salt, pepper, lemon juice and orange juice in a bowl. Cover the boneless steak in this mixture and let it marinate for 20 minutes to an hour. Next, put the steak on the grill and brown on each side.

After the steak is cooked to your preference, cut it up into thin pieces. Then you can serve it with refried beans, rice, cactus and tomato mixture, inside of a flour or corn tortilla. Now you have a delicious authentic Mexican meal, with a French kick.

Pollo Cacciatore, from Head chef Martin Cruz, Emilio’s Presto Trattoria

(Serves 4)

4 chicken thighs

2 chicken breasts

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

1 large red bell pepper, chopped

1 large yellow pepper, chopped

1 large green pepper, chopped

1 tomato chopped

1 onion, chopped

2 cups fresh mushrooms, quartered

1 jar of marinara sauce

3/4 cup chicken broth

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Instructions:

Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet and cover the chicken in marinara sauce. Next, add the onion, garlic, bell peppers and mushrooms to the skillet and sauté until the onion is slightly browned.

Return the chicken to the skillet and add the tomatoes and oregano. Cover and simmer for 30 minutes over medium low heat. You can also cook it in the oven with the ingredients on top of the chicken and let it cook for about 20 to 30 minutes at 350 to 400 degrees.

Remove from skillet or oven and let it sit for a couple minutes and then enjoy!

Apple Tarte Tatin, from Executive Chef Steven Mary,

Pinot Bistro is a French bistro with California sensibility, classic technique and classic dishes with modern interpretation. Executive Chef Steven Mary puts a unique French spin on the traditional American Apple Pie.  It is called the Apple Tarte Tatin and is one recipe that will undoubtedly elicit the “wows” this July 4th.  For this tasty treat, the following ingredients are needed:

8ea Golden delicious apples

1 ½ cups sugar

¾ cup water

2 tablespoons flour

1ea 11inch square piece of Puff Pastry dough (or larger)

2 tablespoons unsalted butter

Combine sugar and water in a larger smooth surface pan (9 inch diameter) or cast iron skillet. Heat pan on high heat 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/snug 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. Next, using a fork, tuck edge just inside of the pan.

Place in a 300° oven on center rack, (place a cookie sheet down on bottom rack to catch any spill over) and bake for 90 minutes-until golden brown.

Remove pan from oven, place large plate upside down on top of “crust”. Now comes the tricky part, be Very Careful, hold one hand on upside down plate, 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,

If you’re a seafood lover, why not spice things up with a salmon dish? 

The Oyster House 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

touch).

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

Directions

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,

For the fifth recipe, Liz Alexanian, personal chef and owner of the cooking school, Cook LA 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 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.