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Keep the 4th of July celebrations going with these yummy tacos made with a few leftovers from the Fourth. We’re pretty sure these will light up your taste buds like last night’s fireworks.

5th of July Tacos

Combining some of the Fourth’s best into one entrée.

Ingredients

• 2 teaspoons olive oil
• 3 cooked burger patties, crumbled
• 1 yellow onion, chopped
• 1/4 teaspoon cloves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1 teaspoon cumin
• 3 tablespoons tomato paste
• Salt, to taste
• 8 flour tortillas, warmed
• Grated Monterey Jack cheese, for garnish
• Bianchini’s Signature Salsa, for garnish
• Bianchini’s Signature Guacamole, for garnish

Directions

Pour the olive oil into a large skillet. Swirl around to evenly coat the bottom of the skillet. Bring to medium heat. Once the olive oil is hot, add crumbled burger patties and yellow onion, cook for about 3 minutes, until onions are golden.

Reduce heat to medium-low and add cloves, coriander, paprika, cumin and tomato paste to skillet. Season with salt and stir together. Cook for an additional 15 minutes, stirring occasionally.

Spoon seasoned meat mixture into warm tortillas. Garnish with your choice of Monterey Jack cheese, salsa and guacamole. Fold in half and enjoy!

Servings 4

Here’s a fun foodie fact, this Thursday, July 6th, is National Fried Chicken Day. We’d love for you to celebrate this all-time comfort food favorite with us all day long. Stop in your local Bianchini’s to find local favorite Mary’s Natural Chicken for your homemade fried chicken recipes. The origin of fried chicken can be traced to the Southern United States, particularly Scottish and West African cuisines. Scottish immigrants brought deep-frying chicken in fat but had little to no seasonings and West African cooks often battered and seasoned their chicken when cooking in palm oil. Bringing the two styles together helped create the fried chicken we all know and love today. The term “fried chicken” was coined around the 1830’s, but it wasn’t until the 1870’s when fried chicken gained national recognition when the dish frequently appeared in American cookbooks and has only gained more admiration for its iconic taste and crunchy texture over the years. Follow the link to browse our delectable fried chicken recipe collection.

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Celebrate this Fourth of July, the most popular day for grilling, with a good old-fashioned BBQ! Stop by your local Bianchini’s to pick up all of your favorites: burgers, brats, ribs, chicken and hot dogs. Try toss on a use ears of corn on the cob for a sweet and smoky treat! Check out our large BBQ recipe collection to find everything from Rosemary-Lemon Grilled T-Bones, Bacon, Ranch and Sriracha Chicken Skewers, Grilled Corn with Chili Lime Butter, BBQ Bacon Cowboy Hot Dogs, Grilled Lemon-Honey Chicken and Honey Barbecue Country Style Pork Ribs. Find these delectable recipes and many more by following the link.

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Jasper Hills Farms’ Campfire Harbison is now proudly available at Bianchini’s to help bring out the cozy warmth of a crackling campfire in a delicious artisan cheese. Campire Harbison is a special edition soft ripened cheese and boasts a velvety bloomy rind with a lush buttery interior oozing with smoky bacon flavors. Harbison is named after Anne Harbison, the “grandmother” of Greensboro, Vermont as Jasper Hills Farms has a proud history all around them to help inspire their next artisan cheeses and cultivate high quality products. Harbison Campfire Harbison limited edition cheese is a great way to gather friends and family around for a great tasting cheese board for the 4th of July holiday.

Did you know that The Fourth of July is the all-time most popular day for outdoor grilling? While the sun’s up and everyone is awaiting the evening’s fireworks, there’s no better time cook up your favorites on the grill top. Stop by Bianchini’s to pick up Certified Angus Beef steaks, grass-fed ground beef, premium hot dogs and brats, meaty ribs, organic chicken breasts, fresh fish, succulent seafood and so much more. Shop our stores to find the grilling essential s you need to make your outdoor cookout one to remember! Be sure to check out our mouthwatering grilling recipe collection by following the link below.

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Join us in celebrating Hog Island’s 40 Anniversary. Head over to our seafood department to find a wonderful selection of delectable oysters and other fresh catches. Sweetwater Oysters from Hog Island are small Pacific oysters that are prized for their rich, almost sweet flavor and plump texture. Sweetwaters are beautifully shaped with a deep-cupped, fluted shell, an ideal size for slurping on the half shell. If you’ve never experience Sweetwater Oysters yet, no is the perfect time, they’re among the finest oysters available. And if you’re grilling this weekend, try this mouthwatering recipe with Sweetwater Oysters.

Hog Island Grilled Oysters

Sweet, smoky, slightly spicy and wholly delicious!

Ingredients

• 16 Hog Island Sweetwater Oysters
• 2 cloves garlic, finely minced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1 teaspoon lemon juice
• 1/2 teaspoon chili pepper flakes
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon finely minced parsley

Directions

Preheat the grill to medium heat. Close the lid to keep hot inside.

Bring a small saucepan to medium-low heat. When hot, pour in the olive oil and carefully add the butter. Once the butter has melted, add the garlic and sauté for 30 seconds, until fragrant. Then add the lemon juice, chili pepper flakes, salt, pepper and parsley. Stir together well. Turn off heat.

Shuck the oysters, spoon a small amount of sauce into each oyster.

Place the oysters on the grill, close the lid and cook for 5-6 minutes, or until the edges of the oysters just begin to curl.

Transfer the oyster to a large plate and enjoy!

Serving 16 Oysters

Doux South Pickles are now available at Bianchini’s! Stop by this week to find a jar of these distinctive pickles with a Southern flair. Based out of Atlanta, Georgia, Doux South is the creation of chef Nick Melvin whose childhood in New Orleans of making homemade pickles translated into his desire to educate the masses to their culinary use in the home kitchen. Each variety of Doux South pickle has a customized seasoning blend and unique brine, with the intention to bring out the natural flavors of the vegetables. Each jar of Doux South pickles is hand-packed and made with only the freshest all-natural ingredients and zero preservatives. If you love your pickles with a Southern twang, you’ve come to the right place with Doux South!

For all the Bay Area cheese lovers out there, did you know that this Sunday, June 25th, is National Goat Cheese Day? As one of the oldest form of cheese, goat cheese dates back to 5000 B.C. in ancient Greece where the goat was first domesticated. Cheese in ancient Greece was made in the simplest way, allowing the milk to naturally curdle, imbuing the cheese with its distinctive sour and tangy flavor. Today, Baetje Farms carries on the tradition of crafting delectable goat cheese. Tucked away in the rolling hills of Southeast Missouri in the Forche du Clos Valley. A creek fed natural spring feeds into Baetje Farms, where the water is filtered and given to the free-range pasture raised goat. Co-founders Steve and Veronica Baetje follow a simple motto for raising their goats, happy animals produce the best milk. Through the use of imported fresh rennet and cultures from France and Denmark paired with state-of-the-art equipment inside the creamery to accurately control temperature and humidity conditions during the cheese making process, Baetje Farms has gone on to receive over 70 national and international awards for their goat cheese. Stop by our cheese department today to find Baetje Farms goat ch eese and many other artisan cheeses. And if you need any pairing suggestions, our staff will be more than happy to help.

Stop by our bakery department this week to discover our latest delicious addition, organic, whole grain, naturally leavened and freshly milled artisan bread from The Midwife and The Baker. Husband duo Mac and Jaime proudly mill their own flour inside their bakery and use it fresh for every loaf. The two work hard to stay local, sourcing a majority of grains from California farmers, including, rye, wheat, spelt and Kamut. Mac has been teaching the art of making bread at The San Francisco Baking Institute since 2011, and Jaime is a licensed midwife with her own practice in San Francisco. Together they put their passion for working with their hands into each loaf of bread and love sharing the fruits of their labor with everyone. Find The Midwife and The Baker artisan bread in-store at your local Bianchini’s.

Did you know that today, June 19th is recognized as National Martini Day? Originally the cocktail was called The Martinez, after the town of Martinez, California. Invented around the mid- 1800’s during the California Gold Rush. One legend goes, a miner had struck it rich and wanted to celebrate with champagne. The bar did not have a bottle on hand, instead, the bartender suggested creating a new cocktail with gin, vermouth, maraschino liqueur, bitters, and a slice of lemon. The new cocktail became so popular that it was eventually included in Jerry Thomas’s 1887 edition of the Bartender’s Manual under The Martinez moniker. The Martinez was altered over the years and became the martini we all know today, made with gin and vermouth with an olive or lemon twist for garnish. Whether you love your martini dry, dirty, shaken or stirred, enjoy sipping on this iconic cocktail and celebrating National Martini Day. Take a stroll into the past by crafting a classic Martinez cocktail by following the recipe below.

The Martinez

A delightful pick me up from the Gold Rush era.

Ingredients

• 1 dash bitters
• 2 dashes Maraschino Liqueur
• 1 oz. Old Tom gin
• 2 oz. sweet vermouth
• 2 small lumps ice

Directions

Pour the bitters, Maraschino liqueur, gin, vermouth and ice into a cocktail shaker. Place the top on and shake thoroughly. Strain into a large cocktail glass. Garnish with a quarter slice of lemon and serve.