4th of July in The Hamptons

By Aaron Welsh Jun 29, 2012

The 4th of July is right around the corner and it is yet another reason for the residents of The Hamptons to throw another lavish party. From the food to the fireworks, a Hamtpons 4th of July BBQ is one to remember. Are you looking for some recommendations for your own BBQ? Take a look at some ideas we compiled for you to throw your very own Revenge style 4th of July BBQ! Enjoy!

Spiked Ice Tea

In many parts of the country, it’ll be a hot, humid night while enjoying the fireworks. Why not quench your thirst with this easy to make recipe.

Clinton Kelly's Spiked Ice Tea

Ingredients
1 Gallon black tea brewed
1 Orange (peeled and sliced)
1 Lemon (peeled and sliced)
5 Cups spiced rum
1 Cup lemon juice
Orange & Lemon rounds to float in cocktail
Ice

Instructions
Step 1: Brew a gallon of black iced tea with the peels of 1 orange and 1 lemon.

Step 2: In a large 2 1/2 gallon drink dispenser add cooled ice tea, rum & lemon juice.

Step 3: Add the orange and lemon slices and stir well. Fill with ice and serve.

Want some more? Check out these other great recipes from ABC’s The Chew!

Clinton’s Pimm’s Cup
Michael’s Moscow Mule
Clinton’s Jamacian Rum Punch



[break] Grilled Pork

It just couldn’t be a 4th of July without some sort of grilled meat and nothing says delicious like grilled pork. Try one of Michael Symon’s favorite grilled recipes for your summer holiday get together.

Grilled Rack of Pork

Ingredients
1 6 Lb center cut rack of pork - not frenched
Kosher salt
1/4 Cup coriander (toasted and ground)
3 Tablespoon sugar
3 Tablespoon olive oil

Instructions
Step 1: A day before cooking, season the pork liberally with salt, sugar, and coriander then cover, and refrigerate. Remove the pork from the refrigerator at least 30 minutes before cooking it. Build a hot fire in an outdoor grill.

Step 2: When the coals are ready, spread them over half of the grill so that one side of the grill will be cooler. If using gas, set one side of the grill to high and one side to medium low heat.

Step 3: Brush the pork with 3 tablespoons olive oil. Grill the pork directly over the hot coals, turning to sear on all sides, about 15 minutes. Move the pork to the cooler side of the grill, cover the grill, and cook the pork until it reaches an internal temperature of 145 degrees F, about 45 minutes. Remove the pork to a cutting board and let rest for 15 minutes.

Step 4: Slice the pork into chops, arrange the pieces on a board or platter. Serve alongside Bushes Baked Beans Sweet Mesquite Grillin' Beans.

Want some more? Check out these other great recipes from ABC’s The Chew!

Shrimp Skewer
Michael’s Coffee BBQ Chicken
Michael’s Brat Burger
Michael’s St. Louis Burger

[break] Summer Succotash

Every fabulous main course needs an outstanding side dish, and we’re not talking about grocery store potato salad. Take a walk on the wild side and try out Daphne Oz’s latest creation.

Daphne Oz's Summer Succotash

Ingredients
1/4 pound Green Beans (cut into thirds)
2 cups Corn
1 Spring Onion (sliced into thin rounds)
1/4 cup Basil Leaves (chiffonade)
1 pint Blueberries
1/4 cup Extra Virgin Olive Oil
2 tablespoons White Wine Vinegar
1/2 teaspoon Crushed Hot Red Chile Flakes
Salt and Freshly Ground Pepper
1/2 cup hazelnuts (chopped)

Instructions
Step 1: Toast hazelnuts in a small saute pan and set aside.

Step 2: In a large sauté pan over medium heat, heat the two tablespoons olive oil. Add the onions, green beans, and saute until green beans and onion have softened.

Step 3: In a mixing bowl add the corn, olive oil, and white wine vinegar. Remove onion and green bean mixture from heat and transfer into bowl with corn. Season with salt and pepper. Add the red chile flakes, basil and blueberries and toss to combine.

Want some more? Check out these other great recipes from ABC’s The Chew!

Zucchini Credo<b>
Grilled Corn
Shoestring Fries
Potato Salad

[break] Carla Hall

Don’t forget dessert! Here’s an end of the meal treat you might never have thought about serving before.

Carla Hall's Grilled Peach with Rosemary Honey

Ingredients
5 peaches (halved)
olive oil (for drizzling)
1 pint vanilla ice cream
1 cup honey
1 sprig rosemary

Instructions
Step 1: Heat your grill/grill pan over high heat.

Step 2: In a small sauce pot add honey and simmer for 2-3 minutes.

Step 3: Lightly drizzle peach halves with olive oil. Place them cut side down on a well-oiled, high-heat grill/grill pan. Grill for 3-4 minutes.

Step 4: Flip peaches and brush on warmed honey with rosemary sprig. Remove once peaches are warm and have distinct grill marks.

Step 5: Top with a scoop of ice cream and extra drizzle of honey.

Want some more? Check out these other great recipes from ABC’s The Chew!

Alan Grier Ice Cream
Carla’s Lemon Ice Cream Sandwiches
S’mores Cream Puffs
Daphne’s Chocolate Chip Cookies