Independence Day ... northern style

Everyday Kitchen -

With July 1 all over, the next summer holiday we have to look forward to is the Regatta, but it seems so far away. Our neighbours to the south are celebrating their independence today and I don't see any reason we shouldn't join right in.

Here's my northern twist on the 4th of July.

Best summer cheeseburgers ever

I don't know whether hamburgers were really invented in North America but the U.S. has claimed them for a long time, so we won't quibble. Here's my take on the tastiest, juiciest, meatiest patty. Splurge on big bakery buns and real cheddar slices, thinly sliced ripe tomato, big green lettuce leaves, and crunchy bread-and-butter pickles. The onions add a lot of flavour, but I always top my burger with a slice of raw red onion, too. Ketchup and mustard are essentials, and mayo or burger sauce if you are so inclined. The pork adds a tender sweetness that really elevates this recipe but beef purists, feel free to leave it out. This mixture is lightly seasoned to allow for cheese, pickles and other salty additions.

2 slices white bread, crusts removed and cut into cubes

1/4 cup evaporated milk

6 strips bacon (or 1 tbsp. butter or margarine)

1 large white onion, finely chopped

4 cloves garlic, minced

2 lbs. lean ground beef

1/2 lb. lean ground pork

1 tbsp. steak sauce

1-1/2 tsp. each salt and coarsely ground black pepper

pinch cumin

6 slices sharp cheddar cheese

6 large hamburger buns

Combine bread and milk, allow to sit 10 minutes, then mash until mixture is smooth. Crisp bacon and use it to top the burgers or on a salad. Add onion to pan and cook until soft and starting to brown. Add garlic and continue to cook until fragrant. Add cooked onion and garlic to bread and milk mixture, along with beef, pork, steak sauce, salt, pepper, and cumin. Combine lightly - don't overmix or the burgers will be tough. Shape into 6 large patties (or up to 12 smaller ones). If you refrigerate an hour the patties will firm up and be easier to grill or fry. Cook over medium heat on the barbecue or under the broiler, or pan fry. Remove from heat when cooked through - about 4 minutes to a side for 1/2-inch patties. Put cheese on top right away. If you like it more melted then add just before taking up the burgers. Allow patties to rest a few minutes before dressing and serving.

Chicken BLTs with garlic mayo

What better typifies an American diner lunch than bacon, lettuce and tomato sandwiches? The only thing I can think of to improve on the classic combo is garlic mayonnaise. And maybe a big old toasted ciabatta bun instead of white bread. Of course these are delicious with sliced deli-style chicken but if you use poached boneless skinless breasts or leftover roast chicken you go from pretty good to downright gourmet. If you added a slice of cheese and a middle layer of toast you'd have clubs - call them whatever you want, these are fabulous.

4 ciabatta buns, split and toasted, or 8 slices home-style bread

2 tbsp. soft butter or margarine

1/3 cup good quality mayonnaise

2 cloves garlic, minced

2 tsp. lemon juice

1/4 tsp. each salt and freshly ground black pepper

sliced cooked chicken-enough for 4 sandwiches

2 medium tomatoes, thinly sliced

8 slices bacon, cooked crisp and drained

4 large crisp lettuce leaves

Have all the fillings ready before you start. Toast the buns in a hot oven or individually in the toaster. Spread lightly with butter. Whisk together mayonnaise, garlic, lemon juice, salt, and pepper and spread on top of butter. Layer chicken, tomatoes, bacon and lettuce on one half of each bun then top with the other half. Serve with large, crisp dill pickles.

Citrus glazed barbecue ribs

These are almost as good in the oven as on the barbecue, and I swear this glaze would make an old boot taste good. Southerners enjoy versions of barbecued ribs in little cookhouses scattered all over the lower states. I make it a point to try them whenever I can but at home these scratch the itch.

2 large racks pork ribs, trimmed of fat and cut into 6-inch slabs

1-1/2 cups whisky or bourbon (or white wine, although it's not as good)

1/4 cup olive oil

1/2 cup each orange marmalade and orange juice

1/4 cup each lemon and lime juice

1/3 cup soy sauce

4 cloves garlic, peeled and lightly crushed

1 large piece gingerroot, peeled and lightly crushed

1 tbsp. dry mustard

2 tsp. chili powder-try ancho or chipotle for best flavour

1 tsp. chopped fresh thyme

1 tsp. each salt and freshly ground black pepper

Remove any skin from the underside of the ribs -use the tip of a knife to get it started then peel it away. Combine remaining ingredients and pour over ribs in a large bowl or heavy plastic bag. Refrigerate about 4 hours, turning to coat the ribs thoroughly. Remove ribs from marinade and dry thoroughly with paper towels. Place over low heat on the barbecue or at 300 degrees F in the oven. Cook them low and slow until tender - about 1 hour. While the ribs are grilling or baking, bring marinade to a boil; reduce heat and simmer 30 minutes. Strain and discard garlic and ginger. Baste ribs with glaze during last 15 minutes of cooking and serve remaining sauce on the side.

Cynthia Stone is a writer, editor and teacher in St. John's. Questions may be sent to her c/o The Telegram, P.O. Box 5970, St. John's, NL, A1C 5X7.