The fourth of July is independence day, parades and fireworks, family and friends, picnics and bbqs. There is so much history wrapped up in it. For our family it was extra special as we celebrated the birthdays of my grandfather and aunt.
Rick and I like to throw a party. Now we live far from family, but we have great friends, a terrific porch and we don’t need much of an excuse. This menu is prepared ahead and once the party starts you are free to mingle. We’ve done this meal for twenty and we’ve done it for six and it is stress free and delicious.
Some small hints – the day before your party, separate the eggs for the angel food cake and set aside. While they are coming to room temperature make your dry rub and coat the pork with it. Place in a glass baking dish wrap in plastic film and refrigerate overnight. Get your bar area, plates and platters ready. Make your angel food cake, cool and cover. On the morning of the party, take your pork out of the refrigerator and let it come to room temperature. Coat with mustard and put it in the oven. Cut the chicken into brochette and make the marinade. Soak bamboo skewers for an hour so they won’t burn when put on a hot grill. I believe in delegating, if your friends offer to bring something let them.