Tim Love's Fourth of July Recipes

By Food & Wine
Updated May 23, 2017
© CEDRIC ANGELES
These amazing recipes include cucumber-lime pops with gin and grilled Texas rib eye.
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A Cowboy Chef's Fourth of July

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Texas chef Tim Love channels the spirit of cattle-drive chuckwagon cooks for a July Fourth feast prepared over an open fire—salad and all.

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Chiles Rellenos with Corn-and-Okra Succotash

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Chiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For his version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness.

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Chile-Cheese Yucca Chips

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Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler.

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Grilled Texas Rib Eye

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Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.

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Charro Beans

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"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.

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Peach Shortcake with Vanilla Whipped Cream

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Tim Love's shortcake reflects his easygoing style: Instead of making individual biscuits or multiple layers, he simply pours the batter into a 9-by-13-inch baking pan. For smaller cakes, bake the batter in 24 muffin tins.

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Fingerling Potatoes with Pumpkin Seed Romesco

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Tim Love cooks these potatoes on a cast-iron griddle (also called a plancha), set right on a hot grill. His version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.

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Grilled Tomato-and-Scallion Salad

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"If it were up to me, I would throw everything on the grill," says Tim Love. Case in point: He cooks tomatoes and scallions over a hot fire for a simple salad flavored with a little lime juice and crumbled cheese.

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Cucumber-Lime Pops with Gin

© CEDRIC ANGELES
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Tim Love freezes all kinds of cocktails on sticks for backyard parties, but his cucumber-mint version is especially good on a blazing-hot day. To prevent the pops from melting too quickly, he adds gelatin to the mixture.

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