4th of July Cruise Line Recipes (2024)

• 5 oz Ground Beef (80/20 blend)
• 1/2 oz cheese sauce (e.g. Velveeta)
• 1/2 oz sweet onion thinly-sliced
• 1 1/2 oz iceberg lettuce finely-shaved
• 1 slice American Or Cheddar cheese
• 1 slice Beefsteak tomato thin
• 3 kosher dill pickle paper thin slices
• 2 tbsp Donkey Sauce

  1 cup mayonnaise

  ¼ cup roasted garlic

  1 tsp yellow mustard

  4 dashes Worcestershire sauce

  ¼ tsp kosher salt

  4 pinches ground black pepper

• 1 large Crispy Onion Ring
• 1 tbsp Guy Fieri Bourbon Brown Sugar BBQ Sauce (available in stores)
• kosher salt, for seasoning
• 1 soft hamburger bun split in half
• 2 tbsp unsalted butter
• 1/4 tsp garlic paste

• Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 seconds, then flatten with a heavy spatula to about ⅓ inch thickness.

• Cook for 90 seconds to develop a crust on the first side of the bottom. Flip over and cook on the second side for one minute to develop another crust. Add cheese sauce to the top of the hamburger and top the cheese sauce with a slice of cheese. (This is where it gets good.)

• Combine the garlic and melted butter. Brush the inside of bun halves with the mixture and toast on the grill or pan for 3-4 seconds, until golden and crisp. Flip and toast for 3-4 seconds so the outsides are also lightly toasted.

• Making the sauce:

  1. Combine ingredients together in a bowl and mix well.

  2. That’s it — you just made Donkey Sauce!

• Put it all together:

  1. Smear Donkey Sauce on the sliced side of both bun halves.

  2. Layer the base with pickle slices and the burger patty.

  3. Top burger with crispy onion ring, BBQ sauce, sliced onions, tomato and lettuce.

  4. Here’s the tough part: place the top half of the bun on top.

  5. Fancy bonus! Nope, none this time. This just isn’t a fancy-folks recipe… it’s for everybody.

BBQ Sauce

• 1 1/2 Cup Ketchup
• 1/2 Cup Yellow Mustard
• 1/2 Cup Dark Brown Sugar
• 3 Cloves Garlic Finely chopped
• 3 Tbsp Apple Cider Vinegar
• 3 Tbsp Worcestershire
• 2 Tbsp Cajun Seasoning
• 1/2 Cup Water

Pulled Pork

• 1 Yellow Onion Thinly sliced
• 4 Medium Cloves Garlic Crushed
• 2 Cup Chicken Stock Regular or low sodium
• 3 Tbsp Cajun Seasoning
• 1 Tbsp Dark Brown Sugar
• 1 4 1/2 to 5 Pound Boneless or bone in pork-shoulder a/k/a pork butt Twine or netting removed

Coleslae

• 1/2 Head Red cabbage Finely shredded
• 1/2 Head Green cabbage Finely shredded
• 2 Large Carrots Finley shredded
• 1/2 Medium Red Onion Finely sliced
• 3/4 Cup Mayonnaise
• 3 Tbsp Apple Cider Vinegar
• 2 Tbsp Sugar
• Salt & Pepper To Taste

Assembly

• 15 Soft hamburger buns

BBQ Sauce

• Combine all ingredients in a small saucepan over medium. Bring to a boil, stirring until ingredients are completely incorporated; reduce heat to low and simmer gently until sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes. Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to two weeks.

Pulled Pork

• Preheat oven to 275°F (135°C). Spread out onions and garlic in an even layer in a roasting pan; pour in chicken stock. Combine Cajun seasoning and brown sugar in a small bowl. Pat pork shoulder dry with paper towels, then rub all over with spice mixture. Set pork on top of onions and garlic and cover roasting pan with foil; transfer to oven and cook until pork is fork tender, 6 to 8 hours. Transfer pork to a cutting board to cool; strain cooking liquid through a fine-mesh sieve and reserve. If pork has a bone, remove and discard it. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat; return shredded meat to roasting pan. Add 2 C BBQ Sauce and a bit of reserved cooking liquid if too dry.

Coleslaw

• Combine red and green cabbage, carrot, and red onion in a large bowl. Whisk mayonnaise, vinegar, sugar, and salt and pepper together in a medium bowl, then add to cabbage mixture; mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.

Plating

• Serve pulled pork on buns topped with coleslaw.

Chicken

• 3 pieces Chicken Breast
• 1 piece Garlic Clove mashed
• 1 piece Sprig of Thyme
• Salt and Pepper to taste

Guacamole Recipe

• 1 1/2 Avocado peeled and mashed
• 1/4 cup water
• 1 oz lemon juice
• 1 tbl cilantro chopped
• 1 tbl parsley chopped
• 1/8 tsp garlic chopped
• 1/4 pieces jalapeno
• salt & pepper to taste

Roasted Cherry Tomato recipe

• 1/2 lbs cherry tomatoes
• 1 sprig of Thyme
• 1/2 tbs Garlic cloves finely chopped
• 1 oz extra virgin olive oil
• salt and fresh ground peppercorn to taste

Chicken Flatbread

• 1 flatbread
• 1 Grilled Chicken Breast thinly sliced with no skin
• 1 oz Guacamole
• 4 slices Avocado slices
• 1/4 oz arugula
• 1 tbl garlic chips
• 1/4 tsp chili flakes
• 4 pieces Parmesan shaves
• 6 pieces roasted cherry tomatoes cut in half
• Micro greens for garnish
• 2 tbl extra virgin olive oil

Chicken

• Season chicken breast with Salt, Pepper and mashed Garlic

• Roast the Chicken Breast with thyme, garlic and extra virgin olive oil until it is crispy and golden

• Place in Oven at 160 C / 320 degrees F until fully cooked

Guacamole

• Combine all ingredients in a bowl and blend until its reached a smooth puree texture. Season with salt and pepper to taste.

Roasted Tomatoes

• Cut the tomatoes in half – season and toss with thyme, garlic and extra virgin olive oil. Season with salt and black peppercorn to taste

• Lay to tomatoes on a sheet pan with the inside cut facing up

• Bake in the oven at 200 F for two hours. Tomatoes should be slightly shriveled with a little bite (all liquid should evaporate)

Chicken Flatbread

• Bake the flatbread into golden and crispy

• Spread the Guacamole on top

• Top with Arugula

• Add chicken breast with avocado slices

• Garnish with cherry tomatoes, garlic chips, shaved Parmesan and chili flakes

• Drizzle with extra virgin olive oil

• 1 egg
• 7 oz evaporated milk
• 3 1/4 lbs whole chicken, cut into 8 portions, plus the legs and wings
• 1 cup oil
• 1 cup butter
• Sesame Coating
• 10 tbsp toasted sesame seeds
• 2 cups flour
• 1 tsp poultry seasoning
• 2 tsp garlic powder
• 1 tsp ground ginger
• 4 tsp paprika
• 2 tsp salt
• freshly ground pepper to taste

• Combine the coating ingredients to make a fine mixture.

• Whisk together the whole egg with the milk.

• Dip the chicken pieces in the liquid, then shake off excess and roll them in the sesame coating.

• Heat the oil and butter together in a deep frying pan over medium-high heat, so that the chicken pieces sit in the pan with the oil mixture covering half the chicken.

• Start with the drumsticks and thighs first, as they take longer to cook.

• Try to turn each piece only once, as the coating is very delicate.

• Fry until golden brown on both sides, about 25–30 minutes total.

• 6 tbsp light brown sugar packed, divided
• 1 tbsp kosher salt
• 2 tbsp paprika
• 1 tbsp freshly ground black pepper
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 2 (2-2 1/4 pound) racks baby back pork ribs
• 1 1/4 cups apple cider or unfiltered apple juice divided
• 1/2 cup apple butter
• 1/4 cup apple brandy brandy or dark rum
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 large onion

• Combine 2 tablespoons of the sugar, the salt and spices in a small bowl. With a small, sharp knife, loosen the membrane from the underside of each rib rack. Use your fingers or a pair of pliers to pull off the membrane from the rack. (Alternatively, leave the membrane on the rack but carefully score it with a knife.)

• Rub 1 tablespoon of seasoning mix into each side of each rack. Place the ribs in a large roasting pan, cover with plastic wrap, and let marinate in the fridge for at least 6 hours. (The ribs can be stored this way for up to 1 day.)

• Heat the oven to 325°F. In a glass or ceramic bowl, whisk together 1/4 cup of the cider, the remaining 1/4 cup sugar, the apple butter, brandy, vinegar and mustard. Cover and refrigerate until ready to use.

• Remove the ribs from the refrigerator and lift them up so you can scatter the onion slices under them. Pour the remaining 1 cup apple cider in the pan and arrange the ribs meat side down on the onions. Cover the pan with foil and roast the ribs until the meat is tender and begins to pull away from the bones, about 2 hours. Uncover; allow to cool at least 30 minutes and up to 2 hours.

• Heat a grill to medium-high. Grill the ribs until heated through and slightly charred, about 5 minutes per side. Brush the ribs on all sides with the basting sauce, then grill the ribs about 3 minutes longer per side. Transfer the racks to a cutting board and cut between the bones to separate the ribs. Arrange on a platter and present any remaining sauce on the side.

These ribs can also be finished under the broiler instead of the grill, making them a year-round treat!

• 1 prebaked pie crust (9 1/2 -inch)
• 1 cup Karo light corn syrup (12 oz)
• 3/4 cup dark brown sugar (6 oz)
• Pinch of salt
• 1/3 cup melted butter (3 oz)
• 1/2 tbsp vanilla paste
• 4 whole eggs slightly beaten
• 1 1/2 cups whole pecans (7 oz)

• Combine the corn syrup, brown sugar, salt, melted butter and vanilla and mix well. Fold in the slightly beaten eggs.

• Evenly spread the pecans in the prebaked pie shell and pour the mix over it.

• Bake the pie in preheated oven at 350°F for approximately 40 minutes or until a knife inserted in the middle of the pie comes out clean.

• Cool and keep refrigerated until completely set and then cut 12 slices. Serve at room temperature. If you’d like to serve the pecan pie with whipped cream, try adding a splash of bourbon or espresso to the whipped cream.

• .5 oz Bacardi Superior Rum
• 1 oz Bacardi Gold Rum
• .25 oz Passion Fruit Liqueur
• .75 oz Simple Syrup
• 3 Dashes Bitters
• 1.25 oz Pineapple Juice
• .75 oz Fresh Lime Juice

• Measure all ingredients and pour into co*cktail shaker.

• Shake with ice.

• Strain into tiki mug filled with fresh ice and garnish.

Garnish:

• Pineapple Slice
• Burnt Orange
• Umbrella

• 3 tbsp butter plus more for greasing the soufflé cups
• 6 tbsp sugar plus more for dusting the soufflé cups
• 1 cup milk
• 3 tbsp all-purpose flour
• 3 tbsp Dutch-processed cocoa
• 2 ounces (2/3 cup) semisweet or bittersweet chocolate melted
• 4 eggs, separated
• Vanilla Sauce (recipe follows)
• Vanilla Sauce ingredients
• 1 1/4 cups heavy cream
• 1/4 vanilla bean – split lengthwise
• 3 tsp sugar
• 2 small egg yolks

• Preheat oven to 350°F

• Set a full kettle of water on to boil.

• Butter six 4-ounce soufflé cups and coat with sugar; set aside.

• Bring the milk to a boil in a small saucepan.

• Meanwhile, melt the butter in a medium saucepan over medium heat.

• Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate.

• Let cool for 5 minutes, then stir in egg yolks.

• Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.

• Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.

• Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

• 1 cup Ice
• 4 oz Pineapple juice
• 1 1/2 oz Myers Rum
• 1 1/2 oz Coco-Lopez coconut cream
• 1 1/2 oz Half and Half

• Blend until you have a smooth-pouring co*cktail. Enjoy!

• 1 oz Vodka
• .5 oz Malibu Rum
• .5 oz Peach Schnapps
• 2 oz Cranberry Juice
• 2 oz Sour Mix
• Splash Grenadine little splash

• Pour all ingredients into mixing glass with ice and shake vigorously.

• Transfer in to the Poco Grande co*cktail glass and splash of grenadine.

• Garnish with carved lime and celery leaves.