A menu for the 250th anniversary of the declaration of independence based on the American food Mark Twain craved while travelling overseas:
Mark Twain's list of American Food
Flying Lemonade - Z
Crispy Smashed Potatoes and Ketchup - J & K
Grilled Steaks - B & A
Arugula, Radish, Mint and Pea Salad - L & T
Succotash - T & J
Apple Dumplings - Z & K
Method:
Whisk mint, vinegar, oil, mayonnaise, and mustard together in bowl until combined.
Toss arugula, radishes, and peas together in large bowl. When ready to serve, toss with dressing until combined. Season with salt and pepper to taste. Serve.
Gourmet Magazine - August 1999
Ingredients:
Method:
In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1.5 tablespoon bacon fat from skillet and set skillet aside. (Or, for a richer version, leave all the bacon fat in and don't add the oil later.)
Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.
Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.
Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.
Cooks Choice - but for this meal I would focus on letting the meat shine and not add a lot of seasonings beyond salt and pepper. I also think a one or two large steaks is the way to go here - don't worry about about grilling an individual steak for each guest!
For your interest here is a round up of articles from solid sources with advice:
Source - Cook's Illustrated Magazine / Nov - Dec 2010
This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Watch the potatoes carefully in the last 20-30 minutes - they should be well-browned and crispy but not burnt (it may be necessary to remove smaller potatoes that are done early). A potato masher can also be used to “smash” the potatoes.
Ingredients:
Equipment:
3 rimmed sheet pans, or 2 rimmed pans and a potato masher (or something else that can smash potatoes flat!)
Method:
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheets, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Switching pans half way through cooking time, cook on bottom and middle rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. Using 6 Tbs oil, drizzle 3 tablespoons oil over each pan of potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
Sprinkle pans with thyme leaves and season generously with salt and pepper; using 6 tablespoons oil, drizzle each pan evenly with 3 tablespoons.
Roast first pan of potatoes on top rack 15 minutes. After 15 minutes, transfer pan to bottom rack to continue to roast until well browned, 20 to 30 minutes longer. Meanwhile, place the second pan on the top rack to roast for 15 minutes. After 15 minutes, transfer second pan of potatoes to the lowest available rack and continue to roast for 20-30 minutes. As potatoes finish roasting, transfer them to a serving dish and keep warm. Serve as appetizer with Ketchup.
