Red, White and Blue Sparklers
In a white wine glass, add Korbel Champagne and enough strawberry daiquiri mix until desired color is achieved.
In a white wine glass, add Korbel Champagne and enough piña colada mix until desired color is achieved.
In a white wine glass, add Korbel Champagne and enough Blue Curacao until desired color is achieved.
Garnish each with blueberries and raspberries.
1 pound raw jumbo shrimp, frozen (20 count), cleaned and deveined
1 cup Frank’s Hot Sauce
1 tablespoon olive oil
4 garlic cloves, crushed
1 teaspoon fresh ground ginger
1 teaspoon fresh lemon juice
20 fresh rosemary sprigs
Sriracha hot sauce
Defrost the shrimp according to the directions on the package. Remove the tails from the shrimp and place in a small bowl with the hot sauce. Mix to combine, set aside.
In a medium-size sauté pan over, medium-high heat, add the oil, garlic and ginger. Cook for 2 minutes, until soft. Add the lemon juice and shrimp with the hot sauce and cook for about 3 minutes until the shrimp are cooked through. Skewer each shrimp with a rosemary spear and serve immediately. Garnish with a dot of Sriracha at the base of the rosemary spear.
Serves 4 – 6
Red, White and Blue Burgers
2 pounds lean ground beef
½ white onion, finely chopped
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 garlic cloves, crushed
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon black pepper
1 pinch mustard powder
16 hamburger “slider” buns
8 ounces blue cheese, formed into 16 ½-ounce patties
4 Roma tomatoes, sliced
Preheat grill to high heat.
In a large bowl, mix the ground beef, onion, soy sauce, Worcestershire sauce, garlic, parsley, basil, oregano, pepper and mustard powder until combined. Form into 16 2-ounce patties. Grill patties for 3 - 4 minutes per side on the hot grill or until well done. Serve on buns with a slice of tomato and blue cheese.
Serves 4 – 6
Note: Since not everyone likes blue cheese, you might want to leave it off some of the burgers and offer it on the side.
Red, White and Blue Parfait
To make this festive dessert, simply layer blueberries on the bottom of your serving bowl, then whipped cream and top with sliced strawberries and raspberries. This can also be made in individual cups for easy serving. Top with Pop Rocks for an extra bang.
4 tablespoons butter, plus more as needed
1 10-ounce package mini marshmallows
6 cups Rice Krispies cereal
Red food coloring
Blue food coloring
Grease an 8 x 8 x 2-inch pan with butter.
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Pour equal amounts of the marshmallow mixture into 3 separate bowls. Add red food coloring to one bowl and blue food coloring to the other bowl, stir until combined. Add 2 cups Rice Krispies cereal to each of the bowls, stir until coated. Using a buttered spatula, press the red mixture into the bottom of the plan, then the white mixture and top with the blue mixture. Cut into 2-inch squares and serve.