Red, White and Blueberry
Published July, 4 2024
Celebrate the Fourth of July with a feast that’s as patriotic as it is delicious. Separate or together, these dishes create a memorable celebration that honors America’s culinary traditions with a modern twist. Enjoy good food, great company and the festive spirit of holiday!
Bourbon Infused Blueberry Pulled Pork Pot Pies
Red, White and Blue-ratta
Cakey Corn Bread
Bourbon Infused Blueberry Pulled Pork Pot Pies
Experience a unique twist on a classic barbecue favorite. This bourbon blueberry pulled pork pie combines the richness of slow cooked pork with a hint of sweetness from fresh blueberries and homemade BBQ sauce. It’s the perfect centerpiece for your independence day cookout.
For the Pulled Pork
1 cup bourbon
1 cup dried blueberries
4 lbs bones pork butt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon cumin
2 teaspoons onion powder
1 tsp sea salt
1 tsp pepper
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons apple cider vinegar
2 cups water, plus more
2 tablespoons brown sugar
The day prior to making the pulled pork, soak the blueberries and bourbon in an airtight container and set in the refrigerator for 24-48 hours prior to making the pulled pork.
Preheat oven 300 degrees F. Mix rub ingredients (paprika, garlic powder, cumin, onion powder, sea salt and peeper) in a dish and set aside. Cut pork into large long pieces (about fifths) and roll in spices. In large Dutch oven over medium high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. Deglaze pan with apple cider and water. Add 2 tablespoons brown sugar and mix well. If needed, cover pork with more water until about 1 inch from top of meat. Cover with lid and bake for 3 hours or until fork tender. Remove pork from Dutch oven and let sit for a few minutes to cool on a cutting board. Shred with 2 forks and set aside. Sautee onion and set aside.
Strain the blueberries. Be sure to keep the remaining blueberry infused bourbon, which will be used to flavor the BBQ sauce and a cocktail of your choice!
For the BBQ Sauce
1 1/2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup blueberry infused bourbon (from the strained blueberries above)
1/4 cup brown sugar
dash Worcestershire sauce
2 tablespoons yellow mustard
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon paprika
Add all ingredients to a large saucepan over medium heat and whisk until sauce is thickened. Remove pan from heat. Add sauteed onion to sauce along with shredded pork and strained blueberries. Stir well and set aside.
For the Dough
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Pulled pork makes about 4 cups of filling and can easily be used to make sliders instead of pot pies.
For the Assembly
Preheat the oven to 375 degrees F. Divide the filling equally among 4-6 ovenproof bowls, depending on their size. Divide the dough into quarters or sixths and roll each piece into a circle 1-2 inches in diameter larger than the opening of the oven proof dish. Brush the outside edges of each dish with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and decorate with additional dough if desired. Sprinkle with sea salt and place on a baking sheet and bake for 45 minutes to 1 hour, or until the top is golden brown and the filling is bubbling hot.
Red, White and Blue-ratta
Fresh, creamy burrata cheese paired with saucy tomatoes and tangy blueberries creates a refreshing dish that’s perfect for summer. A simple yet sophisticated addition to your patriotic picnic.
For the Pickled Blueberries:
1 pint blueberries
1/2 cup warm water
1 1/2 tablespoons sugar
3/4 cup apple cider vinegar
Place the blueberries in a jar or bowl. Mix water, sugar, salt and vinegar in a saucepan over medium heat. Whisk until the sugar and salt dissolve and mixture comes to a boil. Turn off the heat. Pour mixture over blueberries and let it sit at room temperature.
For the Roasted Tomatoes:
1 pint cherry tomatoes
1 tablespoon olive oil
2 garlic cloves, minced
salt and pepper
Heat the olive oil in a skillet over medium heat. Add the tomatoes with the garlic and pinch of salt and pepper. Cook, stirring until the tomatoes burst, about 5-8 minutes. Let cool slightly.
For the Burrata:
16 ounces burrata cheese
1 baguette, sliced and toasted
Fresh basil leaves, for garnish
Salt and pepper
To assmeble, place the bread slices around a serving dish. Break open the burrata in the center. Top with the tomatoes and their juices. garnish with strained blueberries and basil leaves. Drizzle with olive oil and season with salt and pepper.
Cakey Corn Bread
No BBQ spread is complete without cornbread, most especially my father-in law’s recipe, which has adorned family gathering for years. Moist, sweet, flavor-filled with just the right amount of crumb - serve it warm with a pat of honey butter for a truly comforting side dish. Not to mention - one of the quickest and easiest recipes in the books!
Jiffy Corn Muffin Mix Box - 8.5oz
Yellow cake mix box -13.25oz
Preheat oven 350°F. Grease 9x13 glass baking dish. Gather ingredients noted on each box. Whisk dry ingredients in large bowl. Add wet ingredients and mix until fully incorporated. Poor into greased baking dish and bake until center is cooked, toothpick comes out clean.
Cool slightly on cooling rack and cut into squares. Serve warm with honey whipped homemade butter.