American summer classic recipes

For many Americans, the July Fourth holiday goes hand in hand with picnics and barbecues. Operators can catch some of that patriotic spirit by planning menus focused on favorite summertime recipes. Celebrate Independence Day on your patio, rooftop or dining room with July Fourth classics, including burgers, potato salad, and a red, white and blue dessert.

At Kenny’s Wood Fired Grill in Dallas, chef Kenny Bowers beefs up a classic all-American potato salad with cheddar cheese, bacon and ancho chili powder, adapting the flavor profile of a loaded baked potato. The combo of ingredients and spice makes it the ideal side dish alongside a hot dog or burger this Fourth of July.

Click here for the recipe.

This recipe packs an ordinary burger full of surprises. The ketchup is actually a housemade condiment prepared by cooking down fennel, tomatoes, onion and garlic in a sweet-sour mixture, while the mustard is really mustard greens that sub for lettuce on the bun. The burger itself taps into the trend of blending beef and mushrooms for a healthy and juicy alternative to the standard meat patty.

Click here for the recipe.

A favorite at Southern fish fries, hush puppies also go well with fried chicken, barbecued ribs and burgers. Lowcountry restaurant upgrades the traditional fried cornmeal dumplings with the addition of crabmeat, turning the side dish into an appetizer or hearty snack.

Click here for the recipe.

Bob’s employees often hear from guests that no trip to the area is complete without a meal at the Clam Hut. Lobster rolls and fried clams are the specialty at this quintessential New England eatery, but this summer, Bob’s is mixing it up a bit by offering a Maine twist on the California fish taco. That summer favorite—fried clams—are stuffed into a taco shell, using tortillas made in nearby Portland and locally sourced clams.

Click here for the recipe.

Not only is this patriotic dessert dressed in the July Fourth colors of red, white and blue, but it also makes a refreshing way to end a summer meal. Chef Lancaster prepares each sorbet flavor separately with fruit puree, sugar, inverted sugar, glucose and water. Once frozen, he spins each sorbet through a device that micro purees it, then layers the mixtures in dessert glasses, refreezing after each layer. If pressed for time, commercially prepared sorbets can be substituted.

Click here for the recipe.