Good Fourth of July Recipes

 What makes a good holiday? Its' recipes. For the Fourth of July,  its' ones that reflect the American culinary landscape that's ever changing. It's combining them with the produce of the season to create tasty summer dishes.

Regular contributor  and senior editor Genevieve Ko  gave an excellent array of good recipes in yesterday's New York Times Wednesday Food section.what is great about this is that it reflects the rich multi ethnicity of this country. You could easily start with the Puerto Rican churrasco. This one from Von Diaz requires skirt steaks first marinated in a mix of garlic clove, oregano, white vinegar and olive oil.Adobo seasoning is added to this for more flavor. The meat can settle in this from ten minutes to overnight.  The marinade is then shaken off right before grilling fro two to three minutes.  Since it is a thicker cut it will need to be flipped a few times for even cooking.The sauce also called wasakaka is a mix of fresh parsley, cilantro and oregano leaves ground into a thin paste. Adobo seasoning and garlic is also added to this .You can use a mortar and pestle or a food processor for this. what can go with this ? A double tomato salad (which I will be making tomorrow) is the perfect foil. It's a cool mix of fresh and sun dried toamatoes. Since' it's a barbecue side there is pasta added., preferably long and twirly ones. Torn mint, basil or arugula  are also added along with  raw pine nuts, hazelnuts walnuts or almonds for crunch.

What would be the best Fourth of July dessert? Ms Ko recommends Kim Severson's decade old peach cobbler recipe. Years ago Ms. Severson , another Food section contributor took well regarded cookbook author, Edna Lewis.s one . The crust has two(!) sticks of butter in it mixed with three cups of sifted all purpose flour. There is still lard or vegetable shortening added but only a tablespoon. It should be frozen first and then cut into small pieces.There's also sugar added too. The filling has eight cups of peaches mixed with, four tablespoons of it along with freshly grated nutmeg, sugar and salt.  This is placed between the rolled out dough, cut into discs.  Four tablespoons of butter is cur up and placed on the filling before the top is slid on.Seal the edges to create a crust and slice in a few slits to let the steam out. Bake for fifteen minutes at 425 degrees Farenheit. You could gild the lily by serving it with . whipped cream or vanilla ice cream .It's still good on it's own.

The Fourth of July should reflect all of the US. Start with the Puerto Rican churrasco and Italian influenced tomato salad. Finish with the all American peach cobbler for a true American holiday.

Segovia Steakhouse:The Best Of Iberia

New Jerseyians know that if you want  good good Spanish or Portuguese influnced food you have to trek down to Newark's Ironbound area. However there are good Iberian centric restaurants studded throughout the Garden State. Segovia Steakhouse is one of those ,located in LittFerry in southern Bergen County. It's a true taste of the Ironbound, from the menu to the energy.

The restaurant  spun off  Segovia Restaurant in the next town of Moonachie. Both are owned by Manny Martinez and Tony Treus. The original eatery has been in existence for the last thirty years and is a staple in the area.It's an elegant place in the middle of a Manhattan bedroom town. (New York City is only a scant nine miles away). It's a nice place  featuring paellas and seafood however its' the steakhouse that 's now the star. It's a busy, buzzy wild place on a Saturday night. Situated in an elegant looking Mediterranean building that's painted a terra cotta orange, the restaurant is located in Little Ferry, only a block in from Route 46 , one of the county's main arteries. Unfortunately Segovia doesn't take reservations, the only drawback because the place is packed to the gills on a Saturday night. Waiting can be anywhere from fifteen minutes to an hour depending on your arrival time.Another drawback is the small parking lot but luckily the TD Bank next door is generous with theirs.

The wait and the crowds are worth it. The dishes are phenomenal, fragrant with saffron and garlic. Segovia offers tapas  (s does the Moonachie one) that features grilled chorizo,pinchos, marinated pork cubes and pulpo feria, paprika laced octopus.  Segovia  is a steakhouse first and foremost and it doesn't disappoint . A friend had their Porterhouse which could have fed three people. It was accompanied by a scant portion of veggies. There is also a skirt steak with the famed green sauce churrasco..All dishes come with a side of saffron rice and crispy homemade potato chips so good dipped in the sauces that come with the meals. My favorite is the pollo ajillo. This is a heavenly blend of chicken tenders with sauce of garlic and peppers in a buttery sauce.It was heavily spiced but delicious dish, especially the sauce which was also good sopped up with hot crusty rolls. I will definitely go back for this along with the arroz con pollo. Other tasty dishes are the arroz con camarones, a shrimp studded rice dish and pollo castellones, chicken with artichoke.The shrimp and rice was also amazing, fragrant with saffron and loaded with plump shrimp. Even though the dishes were more than filling ( diners can definitely leave with doggie bags) there us room for dessert. Yes Segovia features traditional flans but it's the chocolate cannoli with dark cheery sauce that steal the show (this could be a nod to the town's mostly Italian population. The tres leches cake was a nice mild ending to a highly spiced dinner.

If  you're craving good Spanish and Portuguese food then head to Segovia Steakhouse in Little Ferry ,New Jersey, The dishes are traditional , celebrating Spain and Portugal along with large platters of steak, Head over there for a phenomenal dinner.

Churrasco Lovers Rejoice!

For those who love churrasco, that tasty Brazilian barbecue or just meat  lovers in general, there's a great new cookbook  for you to try and enjoy. Churrasco: Grilling The Brazilian Way is chock full of traditional recipes that highlight barbecued beef,lamb and even chicken along with sides. More ambitious home chefs will even love the idea of building their own grill too.

The highly illustrated book (Gibbs Smith Publishers 2016) was written by Evandro Caregnato, creative director for the restaurant chain Texas de Brazil, which has broadened American palates to the delights of hearty gaucho food. Mr. Caregnato was born in  southern Brazil where kids learn how to barbecue early. Many people associate this amazing country with the sexy beaches of Rio or the primitive beauty of the Amazon , but it also has a strong gaucho culture in the country's southernmost province. The churrasco grill was one of the first fast foods , with grills being set up alongside gas stations. Soon sides were being served with the beef and lamb , then other foods such as soups and rolls. The grilled meats comes in many different cuts and they're beautifully portrayed here for novice grillers to note. He explains each one in detail,and how to use them.What is really fun are the how tos for the various grills.They would make an interesting back yard project for any serious home chef.There is the complicated one made with a fifty five gallon steel drum and the much simpler four armed cross spit. These are followed by an entire page of grilling tips that would even be beneficial for an American style barbecue.

The recipes , along with the accompanying photos are downright mouth watering. There is a braised rolled beef, a kind of Brazilian braciole that's actually made in a dutch oven as opposed to on a grill.It's stuffed with bacon, sausage and hard boiled eggs. There are veggies in the form of carrots and scallions and its' marinated in a tomato sauce.Carnivores will love the fire roasted picanha or sirloin cap and beef on a Plow Blade. Grill kings will love the gaucho kebabs which is a mix of chicken, beef sirloin or tenderloin bacon and pork loin fire cooked with squash, keilbasa and peppers.along with the grilled lamb recipe. The cookbook also features a large amount of Northern Italian recipes, not surprising because many Piedmontese and Lombards immigrated there in the late 1800's. There is the chewy thick bucatini with quail sauce , a kind of gamy version of chicken cacciatore.Canneloni lovers will enjoy making spinach ones, this recipe rich with whole cream and Parmesan. Seafood, especially salted cod or bacalhau is almost a national dish in Brazil and there a few recipes featuring it. There's also some yummy dessert ones too, including dulce de leche and chocolate truffles. Mr. Caregnato also throws in the country's national drink the caipiriniha, made with cachaca. the sugar cane derive liqueur.

Churrasco:Grilling The Brazilian Way is an great cookbook for those who love churrasco or want to expand their grilling expertise. Get it to experience a delicious way to cook outdoors.It'll make for an interesting season of splendid open air dining.