Ahead of the Fourth of July weekend, New Jersey chef Eric LeVine shared some food ideas, BBQ tips and marinade recipes with the PIX11 Morning News.
Check out some of the “Chopped” winner’s recipes below, sure to make your holiday a delicious one.
⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Place meat into zip bag and pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
4 tablespoons olive oil
4 tablespoons parsley, finely chopped
4 tablespoons cilantri, finely chopped
6 tablespoons lime juice
1 tablespoon lemon juice
3 garlic cloves, crushed
4 teaspoons paprika
2 teaspoons cumin
1 teaspoon white pepper
Cucumber Tomato Salad
1 long English cucumber sliced
2-3 large tomatoes diced
½ red onion sliced
1 tablespoon fresh herbs parsley, basil and/or dill, optional
2 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
Combine all ingredients in a bowl and toss well. Refrigerate at least 20 minutes before serving.
Quinoa Salad Base
1 cup quinoa
2 cups water
¼ cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon red pepper flakes, or more to taste
1 ½ cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
¼ cup chopped fresh cilantro
1 pinch salt and ground black pepper to taste
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Beet + Goat Cheese Salad
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
3 ounces soft fresh goat cheese, coarsely crumbled
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend.
Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.