4the of July Grilling Recipes With Chef Jamie Gwen

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Chef Jamie Gwen

Twin Eagles BBQ , Smart & Final and Melissa’s

Food Stylist: Peilin Breller


This ultimate Summer Salad is a quick mix of refreshing ingredients with an intriguing contrast of textures and flavors.

  • 2 cups baby or wild arugula
  • 1 individual watermelon, cut into 1 1/2-inch cubes
  • 6 ounces crumbles feta cheese
  • 12 fresh mint leaves, cut into thin strips
  • 1 pound fresh shrimp, peeled and deveined
  • 1 tablespoon freshly grated lemon zest
  • Salt and freshly ground pepper
  • Extra Virgin Olive Oil
  • 2 teaspoons sherry wine vinegar

Lay a small bed of arugula on 4 serving plates. Divide the watermelon cubes among the plates of arugula. Crumble the feta into large chunks over the watermelon. Top each plate with the strips of fresh mint. Chill the plates, uncovered, in the fridge for at least 15 minutes before serving.

Heat the BBQ or a stovetop grill to high. Season the shrimp with salt, pepper and lemon zest. Grill the shrimp quickly until cooked through.

Remove the plates from the fridge and top each salad with a drizzle of olive oil and a few drops of vinegar. Top with the shrimp.


Foil packets are perfect for creating fabulous flavor and easy cleanup on the grill!

2 ounces unsalted butter
1/4 cup freshly chopped parsley
3 garlic cloves, minced
1 pound unpeeled large shrimp
Juice and zest of 1 lemon
Pinch of red pepper flakes
Salt and freshly ground pepper

In a small mixing bowl, combine the butter, parsley and garlic.  Season liberally with salt and pepper.  In a separate bowl, toss the shrimp with the lemon zest, lemon juice and red pepper flakes. 

Divide the shrimp between two large sheets of foil and place half of the butter mixture on top of each pile of shrimp.  Close the packets up tightly and grill over high heat for 8 to 10 minutes or until the shrimp are cooked through.  Peel and eat!


1 tablespoon vegetable oil
1/4 cup popcorn kernels
2 tablespoons granulated sugar
1 teaspoon sea salt
1 teaspoon ground chipotle chili powder

Place the oil and popcorn kernels in a disposable pie pan and toss to coat.

Cover the pan loosely with heavy-duty aluminum foil, making a dome shape on top.  Set the pie pan on the grill at medium-high heat, close the lid, and wait until the popcorn starts to pop.

Using tongs, shake the pan gently from side to side as it pops.  Once the kernels stop popping, transfer immediately to a serving bowl so that bottom kernels don’t burn.

Meanwhile, combine the sugar, salt and chipotle powder in a small bowl.  Season the popcorn while it’s still hot.


12-ounces Kielbasa, sliced on the bias
1 cup La Victoria Mango Habanero Salsa
Juice of 1 lime
2 teaspoons honey
3 tablespoons freshly chopped cilantro

Grill the kielbasa, turning often, until golden brown all over.  In a small mixing bowl, combine the salsa, lime juice, honey and cilantro.  Slice the kielbasa into bite sized pieces and place them in a cast iron pan.   Add the salsa mixture and grill over medium heat for 3 minutes, stirring often, to glaze the sausages.        



  • 4 Cedar Grilling Wraps
  • 1 pound fresh salmon filets
  • 1 bunch fresh asparagus, bottoms trimmed
  • Juice and zest of 1 lemon
  • Fresh thyme leaves
  • Extra-Virgin olive oil
  • Salt & freshly ground pepper

Soak the Cedar Wraps in water for 5 minutes.  Preheat the grill to medium-heat.

Season the salmon filets with salt and pepper.  Place a salmon filet in each Cedar Grilling Wrap and season with salt and pepper.  Add 4 to six asparagus spears and a few sprigs of fresh thyme and season with lemon juice, and zest and a drizzle of olive oil.  Thyme the bundles with kitchen twine. 

Place the cedar wraps on the grill and cook for 8 to 10 minutes (or until it reaches an internal temperature of 145°F).

Remove the packets from the grill and serve.


You’ve never tasted anything more delicious! Buy soft slider buns and make a creamy cole slaw to pile on. Use the reduced braising liquid to moisten the pork, after you shred it, and to moisten the buns.

  • For the Dry Rub:
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1/2 tablespoon cayenne pepper
  • For the Pork:
  • 4 pound shoulder pork roast
  • 3 cups apple juice
  • 1 cup apple cider vinegar
  • 2 tablespoons Worcestershire
  • 1/2 tablespoon liquid smoke
  • 1/2 tablespoon garlic powder
  • 2 tablespoons tomato paste
  • 8 soft hamburger buns
  • BBQ Sauce
  • Cole slaw

Preheat the oven to 325°F. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 24 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the Dutch oven and tightly cover with aluminum foil, then the lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.



This Mexican-inspired tortilla-wrapped hot dog has all of your favorite flavors!

 4 Hoffy Big Dog XXL Premium Beef Franks
2 ripe avocados – pits removed, peeled & diced
1/2 small red onion, minced
1 medium–sized tomato, seeded and chopped
Juice of 1 lime
1 tablespoon freshly chopped cilantro
1/2 cup salsa
1 cup shredded cheddar cheese
Four 6-inch flour tortillas
Salt and freshly ground pepper

Preheat your backyard BBQ to medium-high heat.

To make the guacamole, combine the diced avocado, minced red onion, diced tomato, lime juice and cilantro in a mixing bowl.  Season with salt and pepper and mix to combine.

Grill the Hoffy Hot Dogs until heated through and marked, about 4 minutes, turning often.

Place 1/4 cup of the shredded cheese into the center of each tortilla then top with a spoonful of salsa and a spoonful guacamole, leaving a 1/2-inch border around the edges of the tortilla.  Place a grilled hot dog in the center of each tortilla and lift the sides of the tortilla to form a taco shape.  Use two toothpicks to secure the “taco”.  Line a portion of the BBQ with a sheet of aluminum foil and place the Taco Dogs on top of the foil.  Close the grill and cook for 3 minutes to melt the cheese and warm the tortillas.



2 large eggs
1 cup whole milk
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 cups bread cubes
1 cup fresh raspberries, blueberries or blackberries (or a combo)
2 tablespoons unsalted butter
Vanilla ice cream

In a mixing bowl, whisk together the eggs, milk, sugar, cinnamon and ginger.  Add the bread cubes and fresh berries.  Let the mixture soak for 30 minutes. 

Butter a sheet of aluminum foil and add the bread mixture.  Seal the foil edges to form a packet. 

Grill over indirect heat, turning often, about 30 minutes.  Serve with a scoop of vanilla ice cream.

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