As American as 4th of July and Cherry Pie

I have a confession to make.

I am a die hard 4th of July fan. For me it's not a sense of pride in my country that triggers my affection or the fireworks, the real reason my heart lights up as June wraps up and July arrives is 4th of July BBQs. Corn on the cob, juicy watermelon slices that drip down your chin, burgers on the grill...

I have many, many sweet memories of 4th of July's spent swimming at American Lake, riding my bike in the Steilacoom 4th of July Parade, and bbqing with my family. Don't get me wrong, I love BBQ's of all sorts, but there is something special about the traditional 4th of July BBQ. In honor of one of my favorite holidays I figured I'd a couple some of my favorite summer BBQ recipes.

As we prepare to head down to Eugene to celebrate the 4th of July and Randy's mother's bday, I'm excited and nervous to share this not so traditional potato salad with my future in laws:

Tarragon Potato Salad (courtesy of Food and Wine magazine)

1. 4 pounds medium Yukon Gold potatoes
2. 1 tablespoon extra-virgin olive oil
3. 3 medium leeks (about 1 1/2 pounds), white and tender green parts, quartered lengthwise and thinly sliced
4. 1 1/2 cups mayonnaise
5. 2 tablespoons whole-grain mustard
6. 2 tablespoons cider vinegar
7. 3 celery ribs, finely chopped
8. 1/4 cup finely chopped tarragon
9. 1/4 cup snipped chives
10. Salt and freshly ground pepper

1. Put the potatoes in a large pot of cold water. Bring to a boil and cook over moderate heat until tender, 20 to 25 minutes. Drain and let cool under running water. Peel the potatoes and cut them into 1/2-inch chunks.
2. In a large skillet, heat the olive oil until shimmering. Add the leeks and cook over moderate heat, stirring occasionally, until tender but not browned, about 5 minutes. Let the leeks cool completely.
3. In a large bowl, whisk the mayonnaise with the mustard and vinegar until smooth. Add the sautéed leeks, celery, tarragon and chives and season with salt and pepper. Gently fold in the potatoes until coated. Serve the potato salad chilled or at room temperature.

Make Ahead The potato salad can be refrigerated overnight.

This has become one of my favorite summer salads and is a welcome alternative to the old fashioned kind. This would be perfect served up next to some delicious

The perfect finale for a 4th of July bbq? Cherry pie of course. I've often been asked for my recipe for "Marry me "cherry pie (a pie so good it will have you fighting off suitors all evening) and I'll give in. The crust recipe is Martha Stewart's, I love it, so easy and the crust always comes out buttery and delicious. Here's a link: http://www.marthastewart.com/314525/basic-pie-dough-for-sweet-cherry-pie

For the pie filling I use Fannie Farmers pie recipe. I think what makes this so good is using fresh cherries and lovingly (or while cursing as the case may be) pitting all of the cherries yourself with whatever device you jerry-rig together. Here's the recipe:

"Marry Me" Cherry Pie

1 pastry for double-crust pie

3 cups fresh sweet cherries, pitted

1/4 cup sugar

2 1/2 tablespoons quick-cooking tapioca

1. Line pie plate with half of the pie crust dough
2. Mix together cherries, sugar and tapioca
3. Pour into lined pie plate
4. Top with the other half of the crust
5. Seal the edges and cut in vents
6. Bake 10 min at 425 F then reduce heat to 350 F and bake for 30-40 min. longer until crust is lightly browned.

My secret? An extra cup of cherries, sprinkle of lemon juice, and I never use the tapioca.

Hope you have a wonderful 4th filled with family, friends, fireworks and of course, BBQ!

Cheers!