• 5 plum tomatoes, diced
• 1/2 tablespoon kosher salt
• 12-inch baguette, cut into thin rounds
• Olive oil cooking spray
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh oregano
• 1/2 cup crumbled feta cheese

Place the diced tomatoes in a mesh strainer or a colander. Add the salt and mix gently. Set aside over a bowl or the sink to drain.

Heat the oven to broil.

Arrange the bread rounds on a rimmed baking sheet. Spritz the bread with the olive oil cooking spray, then broil on the bottom rack until just lightly toasted, about 2 to 3 minutes. Set aside.

Transfer the tomatoes to a medium bowl, discarding any juices that have drained out. Add the olive oil, balsamic vinegar, black pepper and oregano, mixing gently.

Spoon some of the tomato mixture onto each bread round, then top with crumbled feta. If desired, the crostini can be placed under the broiler for another minute or so to warm and lightly brown the cheese.

Nutrition information per serving (values are rounded to the nearest whole number): 160 calories; 70 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 11 mg cholesterol; 18 g carbohydrate; 5 g protein; 1 g fiber; 788 mg sodium.

Labels: Tomato and Feta Crostini

• 2-inch piece fresh ginger, sliced
• 6 cloves garlic
• 1/2 cup dry sherry
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon canola oil
• 2 teaspoons ground cinnamon
• 1 1/4-pound pork tenderloin, trimmed of fat
• 4 scallions, thinly sliced
• Salt and ground black pepper, to taste
  

In a food processor, combine the ginger and garlic. Pulse until coarsely chopped. Add the sherry, soy sauce, oil and cinnamon. Pulse to just combine.

In a large zip-close plastic bag, place the pork tenderloin and scallions. Add the marinade, then turn the tenderloin to coat completely. Seal the bag and refrigerate for at least 1 hour or up to 8 hours.

Heat a gas grill to medium-high or prepare a charcoal fire.
Remove the tenderloin from the bag, leaving as much of the seasonings on the meat as possible. Season with salt and pepper.

Oil the grill grates. Grill the tenderloin, turning several times, until just cooked through and an instant read thermometer inserted at the center registers 155, about 15 to 20 minutes.
Transfer the tenderloin to a cutting board, cover with foil and let rest for 5 minutes. Carve crosswise into 1/2-inch thick slices to serve.

Nutrition information per serving (values are rounded to the nearest whole number): 204 calories; 49 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 92 mg cholesterol; 5 g carbohydrate; 30 g protein; 0 g fiber; 560 mg sodium.

Labels: Grilled Pork Tenderloin in a Soy-Sherry Marinade

• 4 dozen Prince Edward Island mussels
• 1/4 cup cornmeal
• 2 tablespoons vegetable oil
• 1 large clove garlic, minced
• 1/2 cup white wine
• 1 1/4 cups Guajillo Sauce, see recipe below
• 1/2 cup clam juice
• 1/2 cup lime juice
• 4 basil leaves, sliced in thin strips
• Salt and pepper to taste
• 1/4 cup loosely packed parsley, chopped
• 4 lime wedges
• 4 flour tortillas

FOR GUAJILLO SAUCE: Makes 2 cups

Hands on: 10 minutes Total time: 40 minutes

• 1 ounce dried guajillo chiles (about 4), stemmed and seeded
• 2 1/2 cups water
• 2 tablespoons chopped onion
• 1 small garlic clove, chopped
• 1/2 roma tomato, chopped
• Salt and freshly ground pepper
  

Instructions:
Place the mussels in a bowl, sprinkle with cornmeal and cover in room-temperature water for 20 minutes. Rinse thoroughly in cold water, then clean and debeard the mussels, if necessary. In a large pan over high heat, add the oil. Add the garlic and then the mussels. Add the wine, the Guajillo Sauce, clam juice, lime juice and basil. Cover and cook until the shells open, about 5 minutes. Remove from heat and season to taste with salt and pepper. Divide the mussels and sauce among 4 bowls. Garnish each with a sprinkling of parsley and a lime wedge. Serve each bowl with a tortilla on the side.

For the sauce: Heat a heavy sauce pot over medium-high heat. Add the chiles to the dry pan and toast, turning occasionally, until the chiles are very fragrant, 2 to 3 minutes. Add the water, onion, garlic and tomato. Bring to a boil, reduce heat and simmer until the chiles are soft, 20 to 30 minutes. Remove from heat. Cool a few minutes, then puree in a blender, taking care with the hot liquid. Season to taste with salt and pepper.

Notes:
Guajillos are dried chiles that are very common in Mexican cooking. They are sold in most grocery stores that have a Latin food section, including Publix.

Nutrition:
Per serving: 551 calories (percent of calories from fat, 28), 31 grams protein, 64 grams carbohydrates, 4 grams fiber, 17 grams fat (3 grams saturated), 54 milligrams cholesterol, 1,021 milligrams sodium. For sauce, per 2-tablespoons: 6 calories (percent of calories from fat, 17), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.

Labels: Mussels With Guajillo Sauce - from Agave

• 1 1/2 pounds lean ground beef or turkey
• 1 large onion, chopped
• 1 cup Coca-Cola
• 1 cup thick, tomato-based barbecue sauce
• 6 hamburger buns
  

In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is soft and meat is no longer pink, about 5-10 minutes. Reduce heat to medium; stir in cola and barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired consistency, another 10-15 minutes. Season to taste with salt and pepper. Toast cut side of buns, if desired, under broiler or in a skillet. Heap mixture onto buns.

Labels: Fourth of July recipes: Coca-Cola Sloppy Joes

As posted on AJC

Ingredients:

• 1/2 medium watermelon
• 2 tablespoons chopped mint leaves
• 4 ounces mild feta cheese, crumbled
• Juice of 1 lime
• Salt and freshly ground pepper, to taste
  
  Using a melon baller, scoop the flesh of the watermelon from the shell. (Or scoop flesh with large spoon and cut it into bite-size pieces.) In a large bowl, toss the watermelon, mint and feta with the lime juice, and season to taste with salt and pepper. Return mixture to the watermelon shell and serve.
  

Labels: Lime and Feta Fourth of July recipes:, Watermelon With Mint

• 2 (12-ounce) bottles wheat beer, white beer or lager
• 4 cloves garlic, smashed with side of knife
• 2 1/2 pounds baby red and baby
• Yukon Gold potatoes, quartered
• 1 orange bell pepper, diced
• 3 green onions, sliced thin
• 5 all-beef hot dogs, cut into 1/4-inch slices
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 3/4 cup water
• 1/4 cup cider vinegar
• 3/4 teaspoon salt
• 1/4teaspoon black pepper
  
  Combine beer and add garlic to a large pot with a colander insert or steam basket. Bring to a boil over medium-high heat. Put potatoes in colander or steam basket, place over beer and cover tightly with lid. Reduce heat to low and steam 18 to 20 minutes, or until just tender when pierced with a fork. Transfer potatoes to a large bowl. Add bell pepper and green onions and cover bowl tightly with foil to keep warm. Remove garlic from pot and reserve 1/4 of beer liquid for later use. Mince garlic. In a large skillet over medium-high heat, melt butter. Add sliced hot dogs and cook 4 minutes, or until lightly browned. Remove from skillet and add to potato mixture. Whisk flour into skillet drippings for 1 minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer. Bring mixture to a boil and simmer for 2 minutes, or until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve warm.
  

Labels: Fourth of July recipes: Warm Wheat Beer Potato Salad

• 3 1/3 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 1/3 fresh lemon juice
• 1 teaspoon (packed) grated lemon peel
• 4 eggs
• 1 cup plus 2 tablespoons buttermilk
• 2 1/2 cups fresh blueberries

FOR THE FROSTING:

• 11 ounces good-quality white chocolate (such as Lindt or Bakers) finely chopped
• 12 ounces cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 tablespoons fresh lemon juice

TO MAKE THE CAKE: Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans. In a medium bowl, sift flour, salt, baking powder and baking soda and set aside. Using an electric mixer, beat butter until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then add eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk, beginning and ending with dry ingredients. Fold in berries by hand. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, 35 to 40 minutes. Cool cakes in pans on racks. TO

MAKE THE FROSTING: Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice and cooled white chocolate. Turn cakes out onto work surface. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.

Labels: Fourth of July recipes: Lemon-Blueberry Cake With White Chocolate Frosting