4th of July

4th of July


Yield : 8


One day before the party:

Make the potato salad and refrigerate until ready to serve.

Trim the chicken pieces, make the marinade, add the chicken and refrigerate overnight.

Early on the day of the party:

Hull the strawberries for dessert.

Toast the pine nuts; store at room temperature. Shave the parmesan and refrigerate until ready to use.

Peel and devein the shrimp; refrigerate.

Beginning 2 hours before your guests arrive:

Make the Grilled Bread Salad. Let sit at room temperature until ready to serve.

Make the vinaigrette for the mixed green salad. Wash and dry the greens and the green onions.

Dredge the chicken pieces. Preheat the oven and the grill.

Mix the strawberries and the balsamic vinegar.  After 15 minutes, dredge in the brown sugar, place on skewers, re-dredge and refrigerate until ready to serve.

Fry the chicken pieces. While the chicken is frying make the brine and add the shrimp.  Put the chicken in the oven. Make the lemon, garlic and oregano paste, coat the shrimp, and place on skewers.  Remove the chicken pieces from the oven as they are done and let them rest for about 10 minutes.  While the chicken is resting, grill the shrimp, toss the green salad with the dressing and sprinkle with the pine nuts and cheese.  Remove the potato salad from the refrigerator, add additional mayonnaise dressing if it looks too dry (you will have had extra), taste and adjust the seasonings.

Put all the food out so guests can serve themselves.  Raise a glass to America!