How should you celebrate July 4th? With fireworks and food of course. Fire up the grill and start the celebration with these easy 4th of July recipes from local chefs Frank Sciulli of Michael A’s Restaurant and Luke Wholey of Luke Wholey’s Wild Alaskan Grill. Frank Sciulli has provided tasty recipes to help with the cooking on the Fourth of July. Luke Wholey continues his family’s tradition of serving the finest seafood dishes at Luke Wholey’s Wild Alaskan Grill in the Strip District and has provided recipes to make the celebration excellent.
Michael A’s is a family owned and operated restaurant with great Italian recipes brought over from their hometown of Gamberale in Abruzzi, Italy. Michael A’s is run by Michelangelo Sciulli, his wife Filomena and their three sons, Larry, Frank and Mike Jr. All soups and sauces are homemade daily. Michael A’s can help plan and cater any special event. The restaurant specializes in quality food and can bring a unique taste to any party.
- 1 2-pound pork tenderloin
- 1 medium onion diced
- 1 12-oz can or bottle of root beer
- 1 18-oz bottle of barbecue sauce
- Place pork in slow cooker and add onion; poor root beer over the pork
- Cover and cook on low until well cooked and pork shreds easily, about 6 to 7 hours
- Drain well
- Stir in barbecue sauce
- Serve on buns
This is an easy recipe that can be cooked overnight and ready for your picnic.
- 1 pound tri-color spring pasta
- 5 cups assorted raw vegetables cut into bite-size pieces (green, red and yellow peppers, tomatoes, cucumbers)
- 1 cup black olives, sliced
- 1-pound block of cheddar cheese, cubed
- 1 bottle Italian salad dressing
- 1/4 cup McCormick Salad Supreme Seasoning
- Cook pasta, drain and rinse with cold water
- Combine pasta, vegetables, olives, cheese, seasoning and half of dressing in bowl
- Cover and refrigerate for 2 to 3 hours
- Add remainder of dressing and serve
This is delicious and a picnic favorite that is loved by everyone.
- 1 8-oz tub of Cool Whip
- 1 medium can pineapple chunks
- 1 medium can Mandarin oranges
- 1 medium can fruit cocktail
- 1 cup mini marshmallows
- 1 cup coconut
- Drain fruit and combine in a large bowl
- Add coconut and marshmallows, fold in Cool Whip
- Chill for at least an hour before serving
A cool and refreshing dessert that goes with every picnic!
Luke Wholey’s Wild Alaskan Grill
2106 Penn Ave.
Pittsburgh, PA 15222
Luke Wholey is “proud to continue one of the traditions his great grandfather Robert Wholey started over one hundred years ago.” He strives to serve Pennsylvanians only the finest, freshest seafood. His Wild Alaskan Grill also specializes in creating unique seasonal seafood events and caters to a variety of different types and sizes of events around the states.
Grilled Corn Salsa
- 4 ears of corn, roasted
- 4 roma tomatoes, medium diced
- 1/2 red onion, small diced
- 1 avocado, medium diced
- 6 sprigs cilantro, minced
- 1 large clove garlic, crushed
- 1 tablespoon sugar
- juice of 1 lime
- 2 tablespoons olive oil
- salt and pepper to taste
- Grill corn, slice off the kernels and put in bowl
- Add all of the other ingredients
- Stir and refrigerate for a few hours before serving
Enjoy with tortilla chips!
Char Grilled Oysters
- 12 Bluepoint oysters, shucked, on the half shell
- 4 tablespoons garlic butter
- 1/4 cup Parmesan Romano blend
- juice of 1 lemon
- chopped parsley
- baby arugula
- Rinse and shuck oysters, top with butter and cheese
- Grill on high heat for six minutes or until cheese and butter have simmered for 3 minutes
- Serve on a bed of baby arugula
- Squeeze lemon on top and sprinkle with chopped parsley
Once you start eating these, you will not be able to stop.
Diane Straka is a freelance writer whose work can be found on http://www.examiner.com/finance-in-pittsburgh/diane-straka