I haven’t seen definitive statistics on the matter, but I’d be willing to bet
that Independence Day sees more people across America cooking and eating
outdoors than any other day of the year. It’s a time to enjoy summer in all its
glory with family and friends; and food in the open air seems even better when
it’s bookended first by relaxing in the back yard or park and later by watching
a great fireworks show.
When it comes to selecting your main dish for Independence Day, it seems to me that people fall into two different camps. There are the traditionalists, who always go with tried-and-true main dishes like hot dogs and burgers or barbecue ribs, chicken or pork. And then there are people who want to do something original, looking every year for a way to add a new, exciting dish to the holiday.
This year, I’d like to offer you a recipe that I think will satisfy both the traditionalists and more adventurous souls: my grilled teriyaki scallops (or shrimp) with grilled pineapple-jalapeno salsa. And while the recipe may at first appear to be out of the ordinary among July Fourth offerings, there is also a strong case to make for it being undeniably all-American.
When it comes to selecting your main dish for Independence Day, it seems to me that people fall into two different camps. There are the traditionalists, who always go with tried-and-true main dishes like hot dogs and burgers or barbecue ribs, chicken or pork. And then there are people who want to do something original, looking every year for a way to add a new, exciting dish to the holiday.
This year, I’d like to offer you a recipe that I think will satisfy both the traditionalists and more adventurous souls: my grilled teriyaki scallops (or shrimp) with grilled pineapple-jalapeno salsa. And while the recipe may at first appear to be out of the ordinary among July Fourth offerings, there is also a strong case to make for it being undeniably all-American.
