Tonight was the annual early 4th of July fireworks display on Little River. To be ready in time for the show, we had an early dinner of meats, salads and potatoes.
For cocktail hour there were fresh caught clams, on the half shell and casino-style.
Shane brought smoked pork chops up from the Empire Market in College Point. The boys caught bluefish in the morning. To make things extra meat-festy, Drew threw a steak into the mix.
Rita rocked my world with three delicious salads. A romaine and tomato salad with chives and crushed chick peas. An escarole salad with anchovies, croutons, parmesan and almonds (loosely based on this Marcella Hazan recipe). And a “buffalo salad” made with napa cabbage and Frank’s Red Hot, which was very popular with the men.
Shane’s potatoes baked on the grill were extra moist and delicious for some reason. I don’t know what he did.
Weirdly, the amazing firework display at close range, didn’t wake the baby. Happy 4th everyone!
