Fourth of July Recipes

This is the perfect day of the year to reflect on the state of our country: so start this holiday by remembering the significance of the day, and by delivering the Pledge of Allegiance to the Flag. Most of us learned it in school and other than at the beginning of a ball game, how often do we recite it and think about its meaning?
While standing at attention and facing a U.S.flag, with the right hand over the heart, recite the following words: I pledge allegiance to the Flag of the United States of America, and to the Republic for which it stands, one Nation under God, indivisible, with liberty and justice for all. Note: When not in uniform, men should remove any non-religious headdress with their right hand and hold it at the left shoulder, the hand being over the heart. Military in uniform should remain silent, face the flag, and render a salute.
With those words in our heads and our hearts, it’s time to party! And what is the Fourth of July without a barbecue.
Hot dogs and hamburgers are traditional on this day, but if you want to include something different, make it barbecue brisket. This recipe is made in the oven and leaves your pit free to cook other meats and vegetables. 
Cole slaw on the fourth is a given  and maybe a great summer tomato salad and the rest of the meal is cooked on the pit.  Depending on what other meats you choose, if any, the combination of roasting potatoes and seasoned vegetables go with everything. Get your vegetables at one of the local Farmer’s Market’s and you know you are serving your family the freshest produce available.
Everyone craves watermelon on the fourth, so pick out a ripe one and serve it ice cold.
Barbecue Brisket

• 4 to 5 pound beef brisket, trimmed
• 1/2 cup packed brown sugar
• 3 tablespoons Worcestershire Sauce
• 4 cloves garlic, minced
• 2 tablespoon chili powder
• 2 tablespoon ground black pepper
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/4 teaspoon nutmeg

Combine all ingredients and rub over the surface if the brisket. Wrap tightly in aluminum foil and place in a roasting pan. Refrigerate overnight allowing seasoning to marinate meat. Preheat oven to 300 degrees F. Poke a couple of holes in the foil. Cook for 4 hours. Remove from foil and let sit for about 10 minutes before carving. Slice thin.
Roasted Potatoes and Vegetables

• Cube potatoes as well as summer squash, eggplant, zucchini, sweet onion, tomatoes and mushrooms. Toss potatoes and vegetables in olive oil and season with fresh ground pepper, seasoned salt, and granulated garlic. Sprinkle dried rosemary or your favorite herb mixture over all and toss well to coat every piece. Pour into a perforated wok and place on the grill.  It is smart to hold back the tomatoes and mushrooms till the last ten minutes of grilling, as they do not need as much time to cook. Grill woks and grids are available at Sur la Table and Cook’s Warehouse.