Joanna Brady Schmida's - "Keys Cuisine"
Sunday, July 4, 2010
Some Reflections on Celebrating the Fourth of July

By Joanna Brady Schmida

Not having been born in America, I always take a fresh interest in American holidays when they roll around. While many Americans might feel a little blasé about them, the remarkable stories behind our holidays never cease to fascinate me.

Thanksgiving celebrates the survival of our pioneers; Columbus Day, Presidents' Day and Martin Luther King Day honor people who have made great contributions to the country and helped to define who we are. Some of our holidays, like Memorial Day and Veterans Day, commemorate great acts of bravery in the defense of our country.

But to me, Independence Day, the Fourth of July holiday, is the most remarkable of all, celebrating an act of treason, punishable by death. It was, in fact, a huge gesture of courage.

In case you've forgotten or weren't born here, on July 4, 1776, members of the Second Continental Congress, meeting in Philadelphia, adopted the final draft of the Declaration of Independence. Fifty-six men, starting with John Hancock, president of the Congress, signed the declaration that announced the separation of the American colony and its independence from Great Britain. At the time, the signers had no idea what the outcome would be. They could all have ended up with a noose around their necks for defying Britain.

But they knew even then that whatever the consequences might be, the action they took was something very special and enduring. As John Adams later wrote to his wife, Abigail: "I believe that it will be celebrated by succeeding generations as the great anniversary festival. It ought to be celebrated by pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations from one end of this continent to the other..."

The Declaration of Independence and the American Revolution have since inspired freedom-seekers around the world. In France, where I'm spending the summer, the Declaration is still regarded with great respect. It was, in part, the inspiration for the French Revolution that took place a few years later.

As was expected, signing the declaration did indeed spark a war with Britain, one that was to drag on until 1783. Oddly, it wasn't until 1941 that Congress declared July 4 a federal holiday.

From the practical point of view, July 4 is a great time to have this important secular holiday. The theme is patriotic and celebratory. Over time, it has become associated with any number of summertime activities, including historical pageants, picnics, baseball games, watermelon-eating contests and trips to the beach. It's a time to get out the grill, throw on the hot dogs, hamburgers, ribs or steaks; boil the corn on the cob, make the apple pies and cole slaw.

In honor of this holiday, you might like to add a patriotic touch to a festive picnic with some uniquely Fourth of July recipes. Pull out all stops on the red, white and blue color scheme. Visit our new dollar store in Key West for some colorful tablecloths and serviettes, and -- if you're expanding it to a large party -- drinking cups, plates and utensils as well as tchatkas and party favors.

If you're entertaining at home, keeping hot foods hot and cold foods cold is no problem. But if you plan on a moveable feast, perhaps a picnic at the beach or on the water, there are some things you should bear in mind to ensure food safety. It means a little forethought and preparation on the part of the cook, including safe food preparation and carrying it to your destination with plenty of ice to keep it chilled.

Remember that every time you open your cooler, cold air escapes and the temperature rises. Be sure the food is already cold before putting it into a cold cooler of ice. Warm or even room-temperature foods added to a cold cooler will reduce your storage time. As an additional safeguard, you might also try to plan your picnic fare without foods or condiments like mayonnaise that tend to go off pretty quickly in the heat.

Here are a few of my favorite foods for Fourth of July celebrations or any other summer picnic. None of them contain mayonnaise so they're ideal for picnics. Add a tasty picnic cake, whip up some sangria and you'll celebrate the holiday in a way even John Adams would approve of. Happy Fourth!

No-mayo

Potato Salad

2-1/2 pounds Idaho potatoes

1 red bell pepper, finely diced

1/2 English cucumber, peeled and sliced

2 stalks celery, finely chopped

3 green onions, both white and green parts, finely chopped

juice of 1 lemon

2 tbsp white wine vinegar

4 tbsp olive oil

pinch of ground thyme

1 tsp salt

freshly ground black pepper to taste

Place the potatoes in a medium pot with salted cold water and bring to a boil. Cook until tender, about 20 minutes, depending on the size. Drain and remove from pot. When cool enough to handle, remove peel and slice thinly.

Add the cucumber, red bell pepper, celery, green onion and thyme. Make a dressing with lemon juice, vinegar and olive oil. Toss gently. Season with salt and pepper. Serve warm or cold. Note: Add the salt to dressing before adding the oil, so salt will dissolve easier.

Asian Noodle

and Shrimp Salad

1/2 pound cooked shrimp, deveined and shelled

1/2 pound Chinese noodles

2 tbsp soy sauce

2 tbsp peanut butter

1 tsp sesame oil

1 tbsp rice vinegar

2 tbsp peanut oil

1 tbsp lime juice or to taste

3 tbsp chopped green onion

1 tsp grated fresh ginger root

1 tsp brown sugar (or to taste)

1/2 tsp finely minced garlic

pinch of red pepper flakes (optional)

chopped green onions for garnish

sesame seeds, toasted, for garnish

Cook noodles according to package directions but omit salt. Drain noodles and place in ice water to cool. Set aside.

Place soy sauce, peanut butter, sesame oil, rice vinegar, peanut oil, lime juice and 3 tbsp chopped green onion, grated fresh ginger root, brown sugar, minced garlic and red pepper flakes (if using), in a blender or food processor fitted with a metal blade. Process until smooth, adding a little water if necessary. Drain noodles thoroughly and pour sauce over them. Toss gently. Add the shrimp and toss just enough to blend.

Sprinkle with reserved chopped green onions and toasted sesame seeds. Serve warm or cold.

Variation: Use two cups of diced cooked chicken instead of the shrimp.Mayo-less

Cole Slaw

Either use two bags of coleslaw mix or mix your own variety of shredded vegetables together. You could include one cup each of green and purple cabbage, 1/2 cup shredded carrot, 1/2 cup green or red pepper and 1/2 cup of some shredded raw broccoli stalks.

1/2 cup vinegar, any kind or combination (a little balsamic and rice vinegar works well)

2/3 cup olive oil

1/2 tsp salt, or to taste

freshly ground pepper to taste

1 tsp Italian or all purpose seasoning

1 tsp celery seed

1/4 cup sugar (or more, to taste)

1 tsp hot mustard powder

Bring the vinegar to a boil, add the salt and sugar to dissolve, then mix with the oil, hot mustard powder, pepper and other seasonings.

In a large bowl, mix the hot vinegar/oil mixture with the cabbage mix, until well coated.

Put in a large tightly covered plastic container, and chill for a few hours.

Mexican Beans

(Old-fashioned wieners and beans are still a good picnic item. These have a Mexican touch. Serve them hot with your wieners)

1 pound uncooked black beans

6 cups hot water

2 cloves of garlic, peeled and finely diced

1 serrano chile, seeded and finely diced

1/2 onion, diced

1 tsp cumin

1/2 tsp chili powder

salt to taste

Rinse beans and discard any tiny stones. Place beans in the bottom of the pot and cover with the hot water. Bring beans to a boil, then cover and reduce to a slow simmer for about two hours. Add in additional ingredients and simmer for another hour, or until beans are soft and a broth has formed.

Serve beans warm, with a slotted spoon for a side dish with wieners or sausages. If you prefer, serve in a bowl with the broth and add in some cooked, cubed chicken for a main dish.

Quick

Black Bean Salad

(Serve this one cold)

1 can black beans

1 can canned corn

1/2 white onion, chopped

2 Italian plum tomatoes, chopped

1 4-ounce can diced green chilis

3 tbsp salad dressing (I use Italian or vinegar and oil)

1 bunch of cilantro, chopped (optional)

3 to 4 dashes Tabasco

pepper to taste

Combine ingredients, mix well. Refrigerate for one to two hours before serving.

Spanish Sangria

(This is a delicious, refreshing drink in the summer. You can add cut-up peaches, pineapple, strawberries or raspberries if you wish, making it a veritable fruit salad. I prefer to let the orange and lemon flavor the wine, garnishing with just a few berries. It's also refreshing made with dry white wine)

1 bottle of red wine (Cabernet Sauvignon, Pinot Noir or Merlot)

1 lemon cut into wedges

1 orange cut into wedges

2 tbsp sugar (or more to taste)

1/4 cup brandy, Cointreau or triple sec

10 ounces club soda (or you can use ginger ale and use less sugar)

Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Remove seeds and toss in the fruit wedges. Add the sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving. Pour over lots of ice.

Joanna Schmida is author of the new historical novel, "The Woman at the Light." Visit her at www.JoannaBradySchmida.com