The Perfect 4th of July Recipes for your Holiday Party

Summer is in full swing and what better way to celebrate the 4th of July than with friends, family and, of course, food! Chef Jeff has prepared a delicious (and quite American) menu for you to throw the best Independence Day bash on the block! Get ready for a gourmet burger topped with bacon and a fried egg, a flip on turkey legs, blueberry cheesecake and a refreshing watermelon cooler! Try these recipes at home!

Watermelon Cooler



Place watermelon, ice cubes, 7UP and lemon juice into a blender and puree until smooth. Garnish with fresh mint and serve immediately.


  • 2 c watermelon cubes
  • ½ c ice
  • ½ c 7UP or any lemon soda
  • 1 lemon, juiced
  • Fresh mint, garnish

       Buffalo Burger with Provolone


-      Char the poblano and the red bell peppers, seed them and chop finely

-      Slice the red onion into 1 inch rings and grill until tender

-      Chop the mushrooms and mix with the chopped peppers and the buffalo meat

-      Season the meat mixture with salt and pepper and form into small slider patties

-      -Sear the patties in a skillet with olive oil for 3 minutes on each side

-      Place the cheese the last minute of the cooking process so it melts

-      Fry an egg with 1 tablespoon duck fat for 2 minutes for an over easy egg and top the slider when finished

-      Place the patty on a slider bun and garnish with any toppings you like 


  • 1 pound ground buffalo
  • ¾ cup wild mushrooms, chopped
  • 1 poblano pepper, charred and chopped
  • 1 red bell pepper, charred and chopped
  • 1 red onion, sliced and grilled
  • 4 slices of provolone cheese
  • 2 tablespoons olive oil
  • 2 tablespoons duck fat
  • 4 eggs
  • 4 slider buns
  • 4 pieces butter lettuce


Smoked Turkey Legs


-      Rub turkey drumsticks with barbeque spice blend

-      Smoke the turkey leg for 1-and-a-half hours, and top with barbeque sauce 


  • 2 turkey drumsticks
  • 2 tablespoons barbeque spice rub
  • Barbeque sauce


Blueberry Cheesecake 



1.    In mixer, blend cream cheese, vanilla, and sugar until whipped consistency.

2.   slowly incorporate whipped cream, not blending too much.

3.   In a mixing bowl, mix shortbread cookies and butter until butter is incorporated.

4.   In small pie shells, press crust mixture into pie shells evenly on bottom and sides

5.    place 4 or 5 blueberries on top crust

6.   spoon in filling mixture on top blueberries up to the rim

7.   garnish with mint top


  • 1 pound cream cheese, softened to room temp
  • ¾ cup organic raw sugar
  • 2 cups freshly hand whipped cream
  • 1 tablespoon vanilla extract
  • ⅓ cup blueberries
  • 1 box girl scout shortbread cookies, crumbled
  • a stick melted butter
  • mint tips for garnish






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