From Cowboy Charcoal's The Roundup: Patriotically Palette Pleasing Appetizers for Fourth of July - Tucson News Now

From Cowboy Charcoal's The Roundup: Patriotically Palette Pleasing Appetizers for Fourth of July

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SOURCE Cowboy Charcoal

The Roundup is the Summer's Official Grilling Blog with Solutions for Holiday Appetizers

STOCKTON, Calif., June 19, 2014 /PRNewswire/ -- The Fourth of July is quickly approaching and it's time to start planning your menu. Whether you're hosting or going as a guest, you'll need a few different, incredibly tasty and easy to munch side dishes. In honor of Independence Day, The Roundup is serving up appetizer recipes that are sure to set-off fireworks for your taste buds. These dishes are the ultimate start to your all-day eating fest. Here's to you, America!

Cowboy Charcoal, premium all natural hardwood lump charcoal.

4th of July Potatoes


  • 2 pounds of mini red, white and blue potatoes
  • 6 cloves of garlic, minced
  • 3 tablespoons olive oil
  • Salt and pepper, to taste


  • Wash potatoes and place in a mixing bowl.
  • Coat potatoes with the minced garlic, olive oil, salt and pepper.
  • Grill potatoes for approximately 20 minutes, until tender, turning frequently
  • Top of these delicious potatoes with a dollop of butter and pair them with a perfectly grilled steak or chicken breast!

America's Caprese


  • 1 eggplant
  • 1, 8-ounce mozzarella ball
  • 2 tomatoes
  • 1/4 cup basil, whole fresh leaves
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Ground pepper


  • Cut eggplant horizontally into 1/4 inch rounds.
  • Toss sliced eggplant with kosher salt and let sit for 30 minutes to remove excess moisture.
  • Wipe eggplant dry with paper towels and brush both sides of the slices lightly with olive oil.
  • Place your eggplant on the grill and cook approximately 4 to 5 minutes per side, until golden brown.
  • Cut tomatoes and mozzarella in 1/4 inch round slices.
  • Place one slice of eggplant on a plate and stack with one tomato slice, one mozzarella slice and 1 to 2 basil leaves.
  • Drizzle with olive oil and balsamic vinegar and season with pepper.

Bacon-Wrapped Jalapeno Poppers


  • 24 jalapeno peppers
  • 24 slices of pepper jack cheese
  • 3, 8-ounce Italian sausages, precooked
  • 12 pieces of bacon


  • Slice peppers in half lengthwise, down the stem.
  • With a spoon, scrape out the seeds and fibers, leaving the pepper clean.
  • Stuff peppers with one slice of cheese, folding it inside.
  • Cut sausages into four pieces lengthwise and stuff one piece of sausage into each pepper and press closed.
  • Cut bacon slices in half, wrap each slice around a jalapeno and secure with a toothpick (grill tip: Soak your toothpicks in water for about 30 minutes prior to putting them on the grill to prevent burning).
  • Place poppers on the grill for 20 to 25 minutes, turning occasionally, until bacon is crisp and peppers are tender.
  • Remove from grill and place on a serving platter.

Patriotic Colada Cocktail


  • 1/2 fresh pineapple
  • 1 tablespoon oil
  • 2 teaspoons sugar
  • 1 cup rum, plus 1 tablespoon
  • 1/2 cup blueberries
  • 1/2 cup half and half
  • 1/2 cup coconut water
  • 1 cup ice
  • Strawberries for garnish
  • Coconut flakes


  • Peel pineapple, remove core and cut into spears.
  • Place spears in a zip-lock bag with the oil, sugar and 1 tablespoon of rum.
  • Toss well and let sit for 15 minutes.
  • Grill each side of the pineapple until caramelized.
  • Remove them from the grill and put them in the freezer for about 30 minutes.
  • Once the grilled spears are slightly frozen, place them in a blender and blend until smooth.
  • Add blueberries, rum, half and half, coconut water and ice, blend well.
  • Rim glasses with coconut and garnish with a strawberry.


Cowboy's Patriotic Colada


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