red, white & chew: strawberry blueberry mojitos, corn salsa dip with lime chips, mini crab cakes with garlic aoili, beef teriyaki kabobs, honey-chipotle barbecue chicken sandwiches, and classic coleslaw

tomorrow we celebrate our nation's independence. and all of our bellies.

i'm headed to nags head, north carolina with a few buds this weekend and i think they only invited me because they know i'll make a little something delicious for them. they use me, i tell ya. here's what i got in the works for a beachside menu complete with a very patriotic cocktail. if you prefer to plan ahead - no problem there. everything can be prepared in advance and eaten at room temperature.

i know this might seem like a lot, but when it comes to food - my theory is...more is better. same goes with the sunscreen. here's what's on tap:

* strawberry blueberry mojitos
* corn salsa dip with lime chips
* mini crab cakes with garlic aioli
* beef teriyaki kabobs
* honey-chipotle barbecue chicken sandwiches with creamy coleslaw




strawberry blueberry mojitos
ingredients for simple sugar:
• 2 cups granulated sugar
• 2 cups cold water
ingredients for mojitos:
• 2 cups fresh blueberries
• 2 cups fresh strawberries
• 2 limes, cut into wedges
• 40 fresh mint leaves
• 8 ounces simple syrup
• 8 ounces rum – the GOOD kind (might want to add more as the night goes on)
• 10 ounces club soda
• ice cubes
• blueberries and mint leaves for garnish

directions: add sugar and cold water to a saucepan. bring it to the boil and stir until the sugar dissolves. add the blueberries, strawberries, lime wedges and fresh mint leaves to the pitcher. muddle with a wooden spoon so the blueberries and strawberries are broken and the mint and lime release their juices and flavor. add the simple syrup, rum and top off with club soda. give it a quick stir. garnish with a handful of fresh blueberries and a sprig of mint.

corn salsa dip with lime chips
ingredients for dip:
• 6 ears fresh corn on the cob kernels, cooked and cut
• 4 roma tomatoes, seeded diced
• 1 jalapeño, finely diced
• 2 garlic gloves, grated
• 2 15oz can black beans, rinsed and drained
• 1 small red onion, diced
ingredients for chips:
• ¼ cup of fresh squeezed lime juice
• zest of 3 limes
• 3 tablespoons of evoo
• 3 tablespoons of cilantro
• salt and pepper
• 1/4 cup freshly squeezed lime juice
• 2 teaspoons kosher salt
• 10 fresh flour tortillas, cut into quarters
• 4 tablespoons of vegetable oil

directions: combine evoo, lime juice, lime zest, garlic, jalapeños, ands&p in bottom of serving dish. add corn, tomatoes, black beans, red onion, and cilantro to serving dish. mix together and serve. preheat oven to 350 degrees. spray baking sheet with non-stick cooking spray. cut tortillas into wedges and place on baking sheet. brush tortilla wedges lightly with oil, drizzle lime juice and sprinkle with salt. bake for 5 to 7 minutes. turn tortilla chips over and cook for an additional 5 minutes. WATCH THEM! they burn easily.

mini crab cakes with garlic aoili
ingredients for cakes:
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup small diced red onion
• 1 1/2 cups small diced celery (4 stalks)
• 1/2 cup small diced red bell pepper
• 1/2 cup small diced yellow bell pepper
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon tabasco
• 1/2 teaspoon worcestershire sauce
• 1 1/2 teaspoons old bay seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry bread crumbs

ingredients for aioli:
• 1 cup mayonnaise
• 1/2 cup lemon juice
• 1 tablespoon dijon mustard
• 1/4-1/3 cup minced garlic
• 1 tablespoon lemon zest

directions: place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. cool to room temperature. in a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. add the cooked mixture and mix well. cover and chill in the refrigerator for 30 minutes. shape into bite-sized crab cakes. heat the butter and olive oil for frying over medium heat in a large saute pan. add the crab cakes and fry for 4 to 5 minutes on each side, until browned. for the garlic aioli - mix all ingredients together and let chill for up to 4 hours. the longer it sits, the better the ingredients will mix, and the better it will taste.

beef teriyaki kabobs
ingredients:
• 1 1/2 pounds sirloin steak, cut into 1/4-inch strips
• 3/4 cup soy sauce
• 1/2-inch slice fresh ginger
• 1 clove garlic, minced
• 1 1/2 teaspoons brown sugar
• 1/2 cup water

directions: combine soy sauce, ginger, garlic, sugar and water. marinate meat in the mixture in a plastic bag overnight in the refrigerator. soak skewers in water for 1 hour. preheat the grill to high heat. skewer meat on skewers. cook over hot coals until done to your liking. place pineapple slices on grill.

honey-chipotle barbecue chicken sandwiches
ingredients:
• 1/2 cup water
• 1 teaspoon ground cumin
• 4 garlic cloves, thinly sliced
• 1 pound skinless, boneless chicken breast
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/2 cup canned tomato puree
• 1/4 cup cider vinegar
• 3 tablespoons honey
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon salt
• 4 (1 1/2-ounce) sandwich rolls

directions: combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. cover and bring to a boil over medium-high heat. reduce heat to medium-low; cook 10 minutes or until chicken is done. drain, and place chicken on a cutting board. cut chicken across grain into thin slices; keep warm.
remove 2 tablespoons adobo sauce from can; set aside. remove 2 chipotle chiles from can; finely chop and set aside. heat oil in a large nonstick skillet over medium-high heat. add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. add 1 teaspoon cumin; sauté 1 minute. stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, worcestershire, and 1/4 teaspoon salt. add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. pack chicken up in airtight container. assemble at the beach and eat immediately!

classic creamy coleslaw
ingredients:
• 1 tablespoon dijon mustard
• 1 tablespoon cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 small green cabbage, (about 1 3/4 pounds), finely shredded
• 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated

directions: whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. put cabbage and carrots in a large bowl. pour in dressing, and toss thoroughly. refrigerate, covered, until slaw begins to soften, 1 to 2 hours. if not using immediately, refrigerate, covered, up to 2 days. just before serving, toss coleslaw again.

god bless america, and your belly can thank me.