4th of July BBQ Menu!

Look Out Here I Come 4th of July BBQ!

Look Out! We’ve got you covered. Enjoy your 4th of July the right way and let us take care of the hassle! Here’s everything you need to get that grill going this 4th of July. Find the full recipe on our website!

Posted by Look Out Here I Come on Sunday, July 1, 2018

 

Look Out! We’ve got you covered. Enjoy your 4th of July the right way and let us take care of the hassle! Here’s everything you need to get that grill going this 4th of July

Dry Rub:

  • 1 ½ Brown Sugar
  • 6 teaspoons Chili Powder
  • 6 teaspoons Paprika
  • 4 teaspoons Onion Salt
  • 4 teaspoons Garlic Salt
  • 2 teaspoons Cayenne Pepper

Mix, and rub thoroughly onto Ribs and Tri-Tip. Place in fridge for 2 hours or overnight, remove from fridge 30 minutes before cooking

BBQ Sauce:

  • 1 ½ cup Ketchup
  • 6 tablespoons Brown Sugar
  • 4 tablespoons Tomato Paste
  • 4 tablespoons Vinegar
  • 2 tablespoons Look Out Here I Come Garlic Olive Oil
  • 4 teaspoons Chili Powder
  • 2 teaspoons Dry Mustard Powder
  • 1 teaspoon Onion Salt
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Pepper
  • ½ teaspoon Cayenne Pepper

Mix together, Salt to taste

Make sure grill is on low, with heat on one side. Grill temp should be around 250 degrees F.

Place ribs on grill over indirect heat for three hours, brush with BBQ sauce every 15 minutes.

Heirloom Tomato Salad:

  • 2lb Heirloom tomatoes
  • Handful Baby Tomatoes
  • Handful Parsley
  • Handful Basil
  • Drizzle Balsamic Vinegar
  • Drizzle Look Out Here I Come Garlic Olive Oil
  • Salt and pepper to taste

Coleslaw:

  • 1 16-ounce bag Coleslaw mix
  • Half bunch Green Onion
  • Half a Red Onion, Diced
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Look Out Here I Come Garlic Olive Oil
  • 1 tablespoons Vinegar
  • 1 tablespoon Grated Ginger
  • 1 tablespoons Brown Sugar
  • 1 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon salt
  • 1 teaspoon pepper

Mix in Bowl

Corn on the Cob:

Drizzle head of corn with Look Out Here I Come Garlic Olive Oil salt and pepper and wrap in foil.

After Ribs have been on the grill over indirect heat for 2 hours and 45 minutes, place Tri-Tip over direct heat and sear for 5 minutes on both sides. After seared, place over indirect heat for 20 – 30 minutes and flip Ribs so the meat is face down on the grill. Also place corn over direct heat for 30 minutes, remove from foil and grill for 1-2 more minutes on either side.

Once Tri-Tip is at desired temperature remove ribs as well, the Ribs will have cooked for a total of 3 ½ hours at 250 degrees F. The Trip for around 30 – 40 minutes. Let meat rest 20 – 30 minutes after being removed from grill and enjoy!

Pan Grilled Fish with Garlic and Chile Dressing

INGREDIENTS

  • 2 thick monkfish, hake, bream, or other firm-fleshed white fish fillets (6 to 7 ounces each), skin left on
  • Salt
  • 4 to 5 tablespoons of Look Out Here I Come garlic olive oil
  • 5 large garlic cloves, sliced
  • ½  to 1 small dried or fresh chile pepper, seeds removed, finely chopped
  • 2 to 3 teaspoons white wine vinegar
  • 1 tablespoon chopped flat-leaf parsley

DIRECTIONS

Season the fish with salt. Grease a large heavy skillet or plancha (a flat griddle) with 1 to 2 tablespoons of the oil and heat to just below the smoking point. Place the fillets skin side down in the skillet or on the griddle and cook over medium heat. The fillets will gradually cook through to the top and do not need turning over. They are done when the flesh is opaque throughout and flakes when you cut into it. If the fillets are very thick, this can take up to 15 minutes. (Alternatively, turn the fillets over and cook for 2 to 5 minutes on each side depending on the thickness of the fillet.)

Meanwhile, for the dressing, very gently heat the remaining 3 tablespoons of Look Out Here I Come garlic olive oil with the garlic and chile pepper in a small pan until the garlic is just lightly golden and crunchy (do not let it turn brown). Take off the heat and add the vinegar and parsley. Serve the fish hot from the pan, with the dressing poured over.

Spaghetti with Oil and Garlic

Total:26 min Prep: 10 min Cook: 16 min

Ingredients

  • Kosher salt, to taste, plus 1 teaspoon
  • 1 pound spaghetti
  • 3 cloves garlic, minced
  • 1/2 cup Look Out Here I Come garlic olive oil
  • Pinch red pepper flakes
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 lemon, zested, optional
  • Freshly grated Parmigiano-Reggiano, optional

Directions

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, Look Out Here I Come garlic olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Garlic Chicken

Prep 20 m

Cook 35 m

Ingredients

  • 1/4 cup Look Out Here I Come garlic olive oil
  • 2 cloves garlic, crushed
  • 1/4 cup Italian-seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves

Directions

Preheat oven to 425 degrees F (220 degrees C).

Heat Look Out Here I Come garlic olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.

Combine bread crumbs and Parmesan cheese in a separate shallow bowl.

Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.

Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Olive Oil Garlic Chicken

Ingredients:

  1. 2 teaspoons crushed garlic
  2. 1/4 cup Look Out Here I Come garlic olive oil
  3. 1/4 cup dry bread crumbs
  4. 1/2 cup grated Parmesan cheese
  5. 4 skinless, boneless chicken breast halves

Directions:

  1. Preheat oven to 425 degrees F.
  2. Warm the garlic and Look Out Here I Come garlic olive oil together in a small pan to blend the flavors.
  3. In a separate dish, combine the bread crumbs and Parmesan cheese.
  4. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.
  5. Place in a shallow baking dish.
  6. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Pasta Recipe with Garlic Oil

Ingredients

  • 1 pound pasta
  • Salt and freshly ground pepper – to taste
  • 1/2 cup Look Out Here I Come garlic olive oil
  • 4-6 garlic cloves, peeled & chopped
  • 1/2 cup chopped fresh parsley

How To Prepare At Home

While the pasta is cooking, heat the Look Out Here I Come garlic olive oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold. (Please, take the time to smell the cooking garlic and oil)

Remove the pan from the heat and add 3/4 of the parsley, salt & pepper to taste.

Drain the pasta and combine with the sauce in a separate bowl and toss until all the spaghetti is coated. (if I’m not entertaining, I will often use the same pot as I cooked the pasta in so I have one less pot to clean)

Serve onto warmed plates and use the remaining parsley to garnish and serve immediately.

Garlic Olive Oil Pasta with Tomatoes and Chicken

Ingredients

  • 3⁄4 lb chicken breast, cubed
  • 1 lb spaghetti
  • 2 1⁄2 teaspoons garlic, chopped
  • 3 garlic cloves, halved
  • 1⁄4 cup parsley, chopped
  • 1⁄4 teaspoon crushed red pepper flakes
  • 4 roma tomatoes, diced
  • 1⁄4 cup olive oil
  • 1⁄4 cup butter, melted
  • 1 (14 ounce) can chicken broth
  • salt

Directions

In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.

Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.

In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in Look Out Here I Come garlic olive oil about 10 to 15 minutes or until garlic is golden.

Melt butter in a bowl in microwave, about 30 seconds.

Toss pasta with chicken, butter, and Look Out Here I Come garlic olive oil mixture.

Garlic Steak with Garlic

Prep 10 m

Cook 40 m

Ready In 8 h 55 m

Ingredients

  • 8 cloves garlic, minced
  • 1 tablespoon Look Out Here I Come garlic olive oil
  • 1 pinch salt and ground black pepper
  • 2 (12 ounce) New York strip steaks
  • 12 cloves garlic, peeled
  • 1 cup Look Out Here I Come garlic olive oil for frying
  • 1 pinch salt and ground black pepper to taste
  • 1 1/2 tablespoons balsamic vinegar

Directions

Whisk minced garlic, Look Out Here I Come garlic olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

Combine 12 garlic cloves and 1 cup Look Out Here I Come garlic olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.

Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.

Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.

Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

Rosemary Garlic Steak

Ingredients:

  • 2 Sweetbay Black Angus Ribeye Steaks
  • 1/4 cup Look Out Here I Come garlic olive oil
  • 6 cloves garlic, thinly sliced
  • 6 sprigs rosemary
  • salt and pepper

Directions:

  1. Heat a frying pan over high heat until very hot. Add the steaks in the pan and cook to your liking. Remove the steaks from the heat and let rest. Depending on the size of the pan, you may have to do this (and the next step) in two separate times.
  2. In a separate pan, add the Look Out Here I Come garlic olive oil. Turn the heat to medium-low and immediately add the garlic and the rosemary to the pan. As the oil heats, the garlic and rosemary will slowly release its flavors and aromas. Keep a careful watch on the pan as you do not want it to burn the aromatics. Once the edges of the garlic begin turning light brown, use tongs to add the cooked steak back into the pan, snuggling it into the
  3. Season the steak with salt and pepper, flip the steak and season with salt and pepper again. Remove the steak to a serving platter and then pour the garlic, rosemary and Look Out Here I Come garlic olive oil on top of the steaks.

Grilled Strip Steaks with Garlic and Oregano

Prep: 10 mins

Cook: 16 mins

What You’ll Need

  • 4 strip steaks, about 1 inch thick
  • 3 cloves garlic, minced
  • 2 tablespoons/30 mL Look Out Here I Come garlic olive oil
  • 1 tablespoon/15 mL dried oregano
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL black pepper, ground

How to Make It

  1. Combine minced garlic, Look Out Here I Come garlic olive oil, and dried oregano in a bowl. Place steaks on a large place and coat well on both sides with mixture. Cover lightly with plastic and place into refrigerator for 2 hours.  Remove from fridge 30 minutes before going onto the grill. This will help the meat come up to temperature before coming into contact with heat.
  2. Preheat grill for medium high heat
  3. Remove plastic wrap from steaks and season both sides of meat with salt and black pepper.

4. Place steaks onto grill and cook for 5-6 minutes per side, depending on thickness and desired doneness.  Once cooked to preference, remove from heat and set onto a cutting board.  Lightly tent with aluminum foil. Do not wrap tightly.  Let steaks rest for 7-10 minutes.  Slice and serve or serve steaks whole with your favorite side dishes.