Chef Bill Fuller's Fourth Of July Recipes

Chef Bill Fuller stopped by PTL to show off some great recipes that are perfect for your Fourth of July cookout!

Kaya Grilled Corn on the Cob

• 4 ea. Ears of corn, unshucked
• Approx. 2 Tbs butter
• Salt and pepper
• ½ C. Grated Cotija cheese (May sub Parmesan)
• Chipotle Aioli
• 8 ea. Lime wedges

1. Get grill good and hot.
2. Roast corn in the skin on over coals for 10 to 15 minutes.
3. Remove from fire. Discard and burnt leaves.
4. Allow ears to cool until you can touch them. Peel back husks and tie at the bottom. Pull off all silk.
5. Very lightly butter the ears of corn. Season with salt and pepper.
6. Return them to the grill to get a little char on the kernels.
7. Place on plates. Sprinkle immediately with cheese. Drizzle with Chipotle Aioli
8. Allow guests to squeeze their own limes. Serve with a lot of napkins.

Chipotle Aioli

• 2 ea. Chipotle peppers (with a little of the liquid)
• 1-2 ea. Garlic cloves
• Zest and juice of 1 Lemon
• 1 ea. Egg yolks
• 1-2 Tbs cold water
• 1 tsp Salt
• 1 ½ C. Neutral oil (Canola or Soybean)

1. Place chipotle peppers, garlic, lemon zest and juice, egg yolk, water and salt in blender barrel. Puree.
2. While pureeing, slowly drizzle in blended oil.
3. When done, store in a squeeze bottle.

Kaya Mahi Skewers with Pineapple-Miso Sauce and Papaya Slaw

• 3 # Mahi filet, cut into 1-2 oz. chunks
• Pineapple-Miso Sauce
• Nice Big Bamboo Skewers soaked in cold water for 1 hour
• Pineapple-Miso Sauce
• Papaya Slaw
• 8 ea. Lime wedges
• Cilantro leaves

1. Toss mahi chunks in just enough Pineapple-Miso Sauce to cover. Skewer with 3 pieces per skewer.
2. Get grill good and hot.
3. Make Papaya Slaw.
4. Grill mahi skewers until just done.
5. Spread Papaya Slaw on serving tray.
6. Arrange skewers on slaw.
7. Place remaining Pineapple-Miso Sauce in a dipping bowl.
8. Sprinkle with cilantro.

Pineapple-Miso Sauce

• ½ ea. Pineapple, peeled and chopped
• ½ ea. Jalapeno pepper, stemmed and de-seeded
• 1/2 C. Yellow miso paste
• ¼ C. Extra virgin olive oil
• 1 oz. Fresh ginger, chopped
• 2 ea. Garlic cloves

1. Combine all ingredients in a blender. Puree.

Papaya Slaw

• 2 ea. Papaya, peeled, seeded, and julienned
• ½ ea. Red pepper, julienned
• 1 ea. Poblano pepper, peeled and julienned
• ½ ea. Red onion, julienned and rinsed with cold water
• 1 Tbs. Brown sugar
• 3 Tbs. Soy sauce
• 1 tsp. Fish sauce
• 2 Tbs. Rice wine vinegar

1. Combine papaya, peppers, and onion in a bowl. Toss well.
2. Sprinkle with remaining ingredients. Toss.
3. Allow to marinate for at leas 1 hour.

Soba Beef Satays with Spicy Soy Glaze

• 2 # Steak (filet tips work well) sliced into 1 oz. portions
• 6 ea. Scallions, sliced into 1" pieces
• Bulgogi Marinade
• Nice Big Bamboo Skewers soaked in cold water for 1 hour.
• Spicy Soy Glaze

1. Toss steak pieces in just enough Bulgogi Marinade to cover. Skewer with 3 pieces per skewer alternating with a piece of scallion.
2. Get grill good and hot.
3. Make Spicy Soy Glaze.
4. Grill Beef Satays until just past rare.
5. Arrange skewers on tray.
6. Place Spicy Soy Glaze in a dipping bowl.

Bulgogi Marinade

• 1 C. Soy sauce
• ¼ C. Sugar
• 1/3 C. Sake
• ¼ C. Sesame oil
• 3 ea. Peeled garlic cloves, chopped
• 1 tsp. Black pepper

1. Combine all ingredients in a saucepot. Bring to a boil.
2. Reduce to a simmer. Cook until sugar is dissolved.
3. Allow to cool.

Spicy Soy Glaze

• 1 C. Soy sauce
• 1 C. Mirin
• ½ C. Brown sugar
• 1 Tbs. Penang curry paste

1. Combine all ingredients in a saucepot. Bring to a boil.
2. Reduce to a simmer. Cook until sugar is dissolved.
3. Allow to cool.