Published: July 01, 2008 03:17 pm         

TASTE THE BEST: Celebrate the Fourth with foods from different regions of the U.S.!

The barbecues are firing up and the fireworks displays are on sale! Yes, that means it's once again time to celebrate America's birthday. The Fourth of July is Friday and what better way to celebrate it than with good food and fireworks?

Food Network has a lot of ideas for various celebrations on their Web site, www.foodnetwork.com.

Here are some to get you started. Have a good and safe Fourth!

Main dish

Southern Fried Chicken

House Seasoning

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Southern Fried Chicken

4 eggs

1/3 cup water

1 cup hot red pepper sauce

2 cups self-rising flour

1 tsp. pepper

House Seasoning

2 1/2-pound chicken, cut into pieces

Oil for frying, preferably peanut oil

To make the house seasoning, mix ingredients together and store in an airtight container for up to six months.

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

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Side dish

Potato and Toasted Corn Salad with Buttermilk Dressing

3 pounds small red potatoes

1 tbsp. olive oil

1 1/2 cups fresh corn (cut from about 3 ears) or thawed frozen

1/2 cup buttermilk

2 tbsp. mayonnaise

1 tbsp. white wine vinegar

Salt and pepper

3 large scallions, chopped

Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.

In a large skillet, heat oil until hot, but not smoking, and cook corn, covered, over moderately high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered.

In a small bowl stir together buttermilk, mayonnaise and vinegar. To potatoes and corn, add buttermilk mixture, season with salt and pepper and toss to coat. Garnish with scallions

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Side dish

Southwestern-Style Macaroni and Cheese

3/4 cup dried elbow macaroni

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1/4 pound thickly sliced ham, chopped (about 1 cup)

2 tbsp. vegetable oil

1 1/2 tbsp. all-purpose flour

1/2 cup milk

1/2 cup plain yogurt

2 oz. Monterey Jack, chopped (about 1/2 cup)

1 tsp. minced pickled jalapeno pepper (wear rubber gloves)

1/3 cup finely crushed taco chips

In a kettle of boiling salted water, cook the macaroni for 10 to 12 minutes, or until it is al dente, drain it in a colander, and rinse it under warm water. While the macaroni is cooking, in a large saucepan cook the bell peppers and the ham in the oil over moderately high heat, stirring occasionally, for 5 minutes. Reduce the heat to low, add the flour, and cook the mixture, stirring, for 3 minutes. Stir in the milk and the yogurt, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 5 minutes. Add the Monterey Jack and the jalapeno pepper and cook the mixture over moderately low heat, stirring, until the Monterey Jack is just melted. Add the macaroni and salt and pepper to taste and stir the mixture until it is combined well. Transfer the macaroni and cheese to a shallow flame-proof baking dish, sprinkle the taco chips over the top, and broil the macaroni and cheese under a preheated broiler about 2 inches from the heat for 3 to 4 minutes, or until the top is browned lightly.

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Main dish

Classic Chicago Hot Dog

8 Vienna all-beef hot dogs

2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)

8 hot dog buns with poppy seeds

1 cup minced onions

1 cup brunoise fresh tomatoes, seeded

1 cup yellow mustard

1 cup sweet pickle relish

Sport peppers, to taste

Celery salt, to taste

Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with two tbsp. of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.

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Dessert

Seattle Coffee Mug Cake

Butter, for pan

Flour, for pan

7 sweet dinner rolls (recommended: King's Hawaiian)

1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury)

3/4 cup hot water

1 tsp. instant espresso

1/4 cup vegetable oil

3 eggs

1 cup whole milk

1 tbsp. sugar

Preheat oven to 350°.

Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.

Whisk remaining egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs.

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