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Three Longmont chefs share their favorite portable recipes for July 4

Each of these warm-weather recipes are made regularly at Next Door American Eatery, The Post, and Martinis Bistro
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Photo by Spencer Davis on Unsplash

Because it comes at the height of summer, most July 4th plans are outdoors and active. While the food needs to be portable, it doesn’t have to be boring. Three Longmont chefs to share a recipe for their favorite take-along summer dishes. These same items that customers love in their restaurants can be made at home this weekend. 

 

(Photo courtesy of Next Door American Eatery)

Next Door American Eatery’s Peruvian Chicken Skewers

Next Door’s Chef Michael Bertozzi’s pick for a portable 4th of July dish is Peruvian Chicken Skewers with an aji amarillo ranch dip. According to Bertozzi, “I chose this because you can marinate the meat the night before, and it grills up perfectly. The skewers have enough heat to keep you sipping on your cold beverage of choice.”

The recipe includes aji amarillo, a bright and spicy Peruvian chili pepper that can be bought as a paste. It also includes ranch dressing, which can either be homemade or store-bought. 

 Ingredients:

  1 1/2 lbs chicken thighs

 ½ cup extra virgin olive oil 

 ¼ cup mint 

½ cup cilantro 

¼ cup kosher salt 

 2 cloves garlic

 1 tbsp black pepper 

¼ cup ground cumin 

 ¼ cup white sugar 

 5 tbsp smoked sweet paprika 

 5 tbsp fresh oregano 

 5 tbsp lime zest 

 1 cup lime juice 

 2 cups aji amarillo 

 1 cup ranch dressing 

 Directions

  •  Cut chicken thighs into nine pieces each and set aside
  • Finely chop the mint, cilantro, and fresh oregano

  • Whisk together the olive oil, mint, 1/4 cup of the cilantro, salt, garlic, pepper, cumin, sugar, paprika, oregano, lime zest, lime juice, and 1 cup of the aji amarillo to make a marinade (Set aside 1 cup of Aji Amarillo for the dip and 1/4 cup of cilantro for garnish)

  • Marinate chicken for a minimum of 12 hours

  • Once the chicken is ready, skewer it and grill until it is slightly charred (internal temperature should be 165 degrees F)

  • Place ranch dressing and aji amarillo into a large bowl and mix with a whisk until combined to make the aji amarillo ranch.

  • Garnish skewers with remaining 1/4 cup of cilantro and enjoy

(Photo courtesy of The Post)

The Post’s Cole Slaw

 This beloved slaw is perfect for July 4th because it can go with anything from skewers, brats, and hamburgers to sandwiches, ribs, and fried fish. Executive Chef Brett Smith shares that, “the broccoli, peppers, and the kale give classic slaw a bit of a twist. I like to start with a light mix of the mayo-based dressing. For me, it’s nice for vegetables to maintain some texture and crunch.”  

Ingredients for the dressing:

2 cups mayonnaise 

1/2 cup Dijon mustard 

1 cup red wine vinegar 

2 tbsp paprika 

1 tbsp Worcestershire sauce 

Salt and pepper to taste 

Ingredients for the body of the slaw: 

1 head red cabbage, thinly sliced

1 head green cabbage, thinly sliced

1 bunch kale, thinly sliced

1 poblano pepper, seeded and cut in thin strips

1 red pepper, seeded and cut in thin strips 

1 red onion, cut in thin strips 

1 lb broccoli, chopped 

1 carrot, cut into thin strips 

 Directions:  

  • Thoroughly combine all dressing ingredients until well mixed and season to taste. 

  • Mix all the slaw vegetable ingredients together. 

  • Start by mixing in half of the dressing, then add more as desired for your taste. 

  • Season and serve

Martini’s Bistro Gluten-Free Mediterranean Salad

Pasta Salads are perfect outdoor, take-along food. Chef T at Martini’s Bistro suggests a gluten-free pasta salad for the holiday When making; Chef T. prefers “garbanzo bean pasta for the flavor profile and a roasted garlic vin dressing.” However, they’re careful to say that the recipe’s key is flexibility. The dish can be made vegetarian or with salami, and ingredients can be scaled according to preference or changed entirely according to what’s on hand. 

Ingredients:

1 box gluten-free pasta 

 ½ cup vinaigrette of choice

 1/4 cup sun-dried tomatoes

 1 can artichoke hearts

 1 tbsp capers

 1/4 cup white beans

 ¼ cup Kalamata olives

 1 cups spinach leaves

 1/4 cup Colorado heirloom tomatoes

 ¼ cup Feta

Directions:
· Cooked the pasta al dente and drain.

· Toss it with your favorite vinaigrette while hot 

· Add the spinach and toss until wilted  

· Add the rest of the ingredients, saving the tomatoes until last. 

· To with tomatoes and serve warm or chilled. 




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