Posted by TPS contributor Estelle Hayes
I’m a big fan of staying home on major American holidays. I’d much rather chill out in my own backyard than fight the mass humanity and forced fun that come with public celebrations. My husband and I tested the following menu and have officially given it the green light for our July 4th home holiday.
It’s all vegetarian, but it totally satisfied my carnivorous husband and the cocktail is just a delicious as a mocktail. It’s a versatile and crowd-pleasing menu of Portobello mushroom burger with fava bean puree, Asian-inspired cole slaw and blackberry mojito. Enjoy and I hope you have a happy and safe 4th of July!
Portobello Burger with Fava Bean Puree
Portobello mushroom cap
Your favorite burger bun
Remove the mushroom stem. Heat about a tablespoon of olive oil, teaspoon of butter and one clove of crushed garlic in a pan over medium heat. Sautee mushroom cap on each side until well coated, about 3-5 minutes. When mushroom looks almost done, pour about a tablespoon of good quality balsamic over both side and let it reduce and cook off for about one minute. Set aside.
Make fava bean puree ahead of time: Remove beans from one pound of fava pods. Place in salted boiling water and boil for about 5 minutes or beans are soft. Drain under cold water and immediately peel outer shell from bean. Place beans in a food processor with about a tablespoon of olive oil, salt and pepper. Pulse until creamy consistency is achieved.
Assemble burger. Spread fava bean puree on mushroom and sprinkle with feta cheese.
Asian Cole Slaw
1 head red cabbage
1 head napa cabbage
1 bunch fresh cilantro
Green onion (optional)
¼ sesame seeds
Note: Thinly diced green apple would be a nice sweet addition to this salad. Also, crushed peanuts always work if you know your guests are nut allergy-free.
Thinly slice and then dice cabbage. Roughly chop cilantro. Lightly toast sesame seeds in a dry sauté pan, flipping constantly for about 3-5 minutes on medium-low heat. Combine ingredients and toss well. Add dressing. Salt and pepper to taste. Dressed salad can keep while refrigerated for several days.
1 ½ tablespoons Season rice vinegar
¼ cup Lime juice
Teaspoon Sesame oil
Tablespoon Agave Syrup
Combine all ingredients and whisk until oil and vinegar is emulsified. Adjust ingredients to taste. I sort of wing with salad dressing and just keep adding ingredients until I’m happy. You really can’t go wrong here.
1 Tablespoon Agave Syrup
3 Lime Sliced
Combine blackberries, several lime slices and mint leaves in cocktail shaker. Add about a tablespoon of Agave syrup and muddle until the fruit and herbs have been crushed and roughly broken down. Add lime juice, light rum and club soda and shake well. Pour over ice and garnish with sprig of mint and lime wedge.
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