Dave Eckert shares some of his favorite 4th of July grilling recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Porto do Sul’s gluten-free cheese bread (Pão de Queijo)

Makes 4 dozen mini muffins or 2 dozen standard muffins


Spray vegetable oil
¾ cup canola oil
1 ¾ cups milk
3 eggs
½ tablespoon salt
3 ¾ cups packed tapioca flour
2 cups freshly grated Parmesan cheese


Preheat oven to 400° F. Spray muffin pans with vegetable oil and set aside.

In an 8-cup blender, pulse oil, milk, eggs and salt.

Add tapioca flour 1 cup at a time, pulsing after each addition to blend.

Add Parmesan and pulse just enough to distribute cheese evenly throughout the batter.

Pour batter into the prepared muffin pans, filling ¾ full. Bake for 20 minutes, or until golden.

Serve immediately while warm; cheesebread deflates as it cools. Repeat the process with remaining batter or save for another day; batter may be stored in the refrigerator for up to 1 week.

Chimichurri-mayo sauce


1 cup tightly packed parsley leaves
2-3 garlic cloves, roughly chopped
¼ red bell pepper, seeded
1 teaspoon oregano
¼ cup white vinegar
¼ cup olive oil
1 teaspoon salt
½ cup good-quality mayonnaise
Lettuce, for serving


Finely chop parsley, garlic, bell pepper and oregano in a food processor. Add vinegar and oil in a fine stream. Season to taste with salt. Mix 2 tablespoons chimichurri with mayonnaise.

To assemble picanha sliders:

Split cheesebread and spread a teaspoon of chimichurri mayo on the bread. Add slices of picanha and top with lettuce to serve.

Polenta (Tannin Wine Bar)


1 cup polenta medium grain
2 cups whey – alternative 1 ½ cup water plus ½ milk
2/3 cup white wine
1 teaspoon salt
1/3 cup cream cheese


· combine white wine, whey and salt in a pot and bring to a boil
· whisk in polenta while liquid is boiling little by little
· make sure there is no lumps in polenta then cover and low simmer until most of the liquid has been cooked off (10-20 minutes)
· add the cream cheese, stir and keep heat on low heat until all the cream cheese has melted into the polenta

Tarragon / Parsley Cream Sauce (Tannin Wine Bar)


2 tablespoons fresh tarragon
½ bunch flat leaf parsley
2 cups cream
1 cup cream cheese


· simmer cream with cream cheese until cream cheese melts, allow to cool slightly
· add all ingredients in blender or food processor and blend thoroughly
· CAUTION: if blender is on high when you turn it on you will make a mess with hot cream
· season to taste
· recommended 1 teaspoon salt 1 teaspoon sugar

White Bean Puree (Tannin Wine Bar)


2 cups white beans
1 parsnip, peeled, rough chop
3 garlic cloves rough chop
½ small onion large dice
3 green onions large cut (only the white end)
1 small leek large dice and washed (only the white end)
1/3 cup coconut milk
white pepper


· soak your white beans in water overnight
· add twice as water because beans will expand over nights
· strain out beans and in a pot and will with water (6-8 cups) then simmer for 45 minutes
· in a sauté pan cook garlic, onion, green onion, leeks, and parsnips in 2 tablespoons of canola or vegetable oil
· cook on low heat and do not brown vegetables 5-10 minutes
· add sautéed vegetables (parsnips will be undercooked) to simmering bean water
· cook items in pot until all items are soft (overcooked) add more water if needed
· strain out beans and vegetable and save 2 cups of liquid
· blend in food processor with liquid that was set aside
· season with salt and pepper to taste
· recommended 2 teaspoons salt 1 pinch of white pepper

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Tracking Coronavirus

More Tracking Coronavirus



More News