Eating outdoors is a solid tradition for the July Fourth holiday, whether it’s spent at the beach, in the backyard or at a favorite restaurant.
That favorite restaurant can be tricky because many are closed on Mondays, and this Fourth of July falls on a Monday. If in doubt, call ahead rather than waste a trip.
Wherever you go for the Fourth, hamburgers and hot dogs, with their myriad of toppings and condiments, are almost guaranteed to be on the menu. You’re also sure to find chips and probably some version of potato salad.
Little Mountain Country Club in Concord Township has been under the radar for many area diners. Although designed for those golfing on its 18-hole course, dining there is open to the public.
For July Fourth’s offering, along with its regular menu, a Sliced Brisket Sammie, complete with bacon burnt ends and tangy pickle-onion slaw, will be offered from 11 a.m. to 4 p.m. Served with a side of Green Chili Mac N Cheese, it’s $12.
Menu items at its umbrella-shaded 19th Hole are familiar but with downhome quirks. They include Sheet Pan Nachos, Thick Barbecued Bologna sandwiches and a Buffalo Chicken Quesadilla.
Its Burger Dog, however, is a twist on the standard burger. The beef patty is made from Executive Chef Rob Stauch’s own recipe, shaped in a rectangle and served on a hot dog bun. Even topped with cheese, pickles, sauteed onions and other condiments, it’s easy to eat and has become one of the most popular choices on the menu.
Carnivores also may choose among a jumbo hot dog, Italian sausage, and Italian hoagie. For those who pass on red meat, there’s a turkey Swiss wrap and a pineapple chicken salad sandwich.
On July 3, the Star Spangled Omelet Brunch Bar will be served from 10 a.m. to 2 p.m. on the club’s back patio. Store-bought red-white-and-blue bomb Popsicles immersed in champagne will be offered along with custom-made omelets. (Made-to-order omelets star every Sunday on its $12 Omelet Brunch Plate, served with a choice of bacon or sausage, roasted potatoes and seasonal fruit.)
Little Mountain Country Club is at 7667 Hermitage Road in Concord Township.
Perhaps you’d like to change things up with some variations on the expected burger favorite for your holiday at home. Sandwiches in a bun are so very easy to eat outdoors, so today I’m offering a delicious shrimp burger recipe I discovered years ago on a visit to coastal South Carolina. Homemade tartar sauce for slathering on a bun topped with lettuce also is included.
Recipe
Shrimp Burger
(Serves 6)
Ingredients
1 pound medium shrimp, peeled and deveined
⅓ cup minced onion
¼ cup mayonnaise
1 egg lightly beaten
2 teaspoons chopped fresh tarragon leaves (or ¾ teaspoon dried tarragon)
¼ teaspoon paprika
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup Tartar Sauce (recipe follows)
6 hamburger buns, lightly toasted
1 head lettuce, leaves separated rinsed and patted dry
Instructions
Place shrimp in food processor and pulse until ground up. Do not over process.
Transfer shrimp to bowl.
Add onion, mayonnaise, egg, tarragon, paprika, salt and pepper to shrimp and mix well.
Form mixture into six patties.
Heat oil and butter in skillet over medium heat.
Fry patties in batches until golden, 4 minutes per side.
Reduce heat and add more butter and oil if needed.
Spread Tartar sauce on both sides of buns.
Place shrimp burger on each bun and top with lettuce leaf.
Serve immediately.
Tartar Sauce
(Makes about 1-½ cups)
Instructions
1 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Dash of Tabasco sauce
2 teaspoons drained sweet pickle relish
2 tablespoons flat leaf parsley, chopped
2 tablespoons shallots, minced
1 tablespoon tiny capers, drained
Salt and freshly ground black pepper, to taste
Instructions
Combine mayonnaise, mustard, lemon zest, lemon juice, Tabasco sauce and relish in a bowl.
Stir in parsley, shallots, capers, salt and pepper.
So flavors can blend, refrigerate, covered, for at least 1 hour and up to 3 days before serving.
— From Janet Podolak’s recipe box
