[1] Fish fillet with mussels and shrimp (photo © Bamboo Sushi | Portland).

[2] Three different fish fillets, scallops and shrimp (photo © Allen Brothers).

[3] Grilled asparagus, carrots, red bell pepper, red onions, yellow squash. Here’s a recipe (photo © Taste Of Home).

[4] From top: portabella and shiitake mushrooms, plum tomatoes (seeds removed), yellow squash, multicolor bell peppers (photo © Happily Unprocessed).

A grilled fish fillet or a skewer of shrimp is delicious; but a selection of different seafood—known as a mixed grill—is even better.

If you like to toss seafood onto the grill, mix it up.
 
No grill? Broiling or sautéing works, too.

It takes more effort to cook different types of seafood. But the result—different flavors, textures and shapes—is a treat for the palate and the eye.

You can construct a mixed grill from fish only, or shellfish only. You can also have a surf-and-turf mixed grill, with chicken, sausage, steak, etc.
 
 
FISH, SHELLFISH & SEAFOOD: THE DIFFERENCE

Seafood refers to both fish and shellfish.

Shellfish refers specifically to an aquatic invertebrate with a shell, such as a mollusc or crustacean of a mollusc.

 
 
THE BEST FISH TO GRILL

These fish can withstand the heat of the grill without falling apart:

 
 
THE BEST SHELLFISH TO GRILL

Clams, crab, lobster, mussels, oysters, prawns/shrimp* and scallops can be easily cooked on a grill.

Here are details on how to grill shellfish.
 
 
ADD COLOR TO THE PLATE

Grill them flat or on skewers.

 
Enjoy your mixed grill: seafood and veggies.

________________

*While the taste and look are similar, the difference between prawns and shrimp is the anatomical structure. Shrimp have lamellar, which are plate-like gills, and a set of claws on their front two pairs of legs.

Prawns, in comparison, have branching gills and claws on three sets of their legs, with the front pair being noticeably larger.

We’re starting our July 4th lunch with something elegant: these crunchy crostini (photo #1).

They go well with beer, wine, cocktails, iced tea, sparkling water, even lemonade.

You start with a white bean spread on toasted bread (crostini); then top the slices with just about anything.

Roasted tomatoes are delicious; but if you want to cut down on preparation time, don’t roast the tomatoes. Simply halve them, then combine with the other ingredients in Step 3.

Thanks to DeLallo for the recipe, and for their variety of quality Italian ingredients.
 
 
RECIPE: CROSTINI WITH WHITE BEAN SPREAD
& MEDITERRANEAN TOPPINGS

Ingredients For The Bean SPread

 
Plus

 
For The Toppings

 
Preparation

1. MAKE the bean spread. Combine all ingredients in a food processor and purée until smooth. Taste for seasoning and add more lemon or salt if needed.

2. HEAT the oven to 400°F. Slice the bread and drizzle with olive oil on both sides. Bake for 10 minutes or until the bread is golden brown.

3. ROAST the tomatoes. Combine the tomatoes, olives, olive oil, salt and thyme in a large bowl. Spread the mixture on a parchment-lined baking sheet and bake for 10 to 15 minutes until the tomatoes start to blister. Remove from oven and top toasts.

4. COMBINE the grilled artichokes and sundried tomatoes.

3. ASSEMBLE. Spread the bean spread on each toast and add the toppings as desired.
 
 
> BRUSCHETTA & CROSTINI: THE DIFFERENCE

________________

*Fresh herbs have a more delicate flavor than dried herbs, so don’t substitute them 1:1. Instead, use 1-1/2 times the amount of fresh herbs as dry. In this recipe, use 2 teaspoons of dried thyme instead of 1 tablespoon fresh thyme.

[1] These vegetarian crostini pair well with beer, wine, cocktails and more (both photos © DeLallo).

[2] Close-up on the roasted cherry tomatoes, kalamata olives and thyme.

[3] There are different varieties of every herb, including thyme. This lemon thyme adds a slight lemon note (photo © Good Eggs).

[1] It’s a beauty, and you can assemble it in 15 minutes (both photos © The Baker Chick).

[2] Even the slices are beautiful! You can serve it with riesling, champagne or other sparkling wine.

Need a last-minute dessert solution for July 4th (or any summer day)?

You can’t do better than this red-white-and-blue-tiful layered pound cake from The Baker Chick.

All you need do is buy the pound cake and berries, plus the ingredients to mix up the cream cheese filling (below).

It can be ready in 15 minutes!

If you want to bake a pound cake, we highly recommend The Baker Chick’s recipe for Cream Cheese Pound Cake.
 
 
RECIPE: RED, WHITE & BLUE LAYERED POUND CAKE

Ingredients

 
For The Filling & Frosting

 
Preparation

The instructions may be obvious: slice the cake, cream together the filling, top the layers of filling and frosting with a layer of berries.

That’s how easy it is to make this beautiful cake.

The complete instructions are here.
 
 
FLAG TRIVIA

The U.S. flag is not the only “red, white and blue.”

There are some 120 flags worldwide with red, white and blue stripes.

These include countries like France, Luxembourg, The Netherlands, Russia, Serbia and Slovakia; plus cities and other political entities.

Here’s the list.

July 1st is National Creative Ice Cream Day.

It’s also National Gingersnap Day.

How about combining the two with an easy gingerbread or gingersnap ice cream?

Just combine the ingredients below. For a super-Creative Ice Cream Day, use them all:

Ginger & Gingersnap Caramel Swirl Toasted Pecan Chocolate Chip Ice Cream!
 
 
RECIPE: GINGERBREAD/GINGERSNAP ICE CREAM

Ingredients

 
Preparation

1. SOFTEN the ice cream on the counter.

2. MIX in the crumbled cookies or gingerbread and the optional ingredients, to taste (a few, a lot, or in-between).

3. RETURN to the freezer until ready to serve.
 
 
> Gingerbread Recipe
 
> Gingersnap Recipe

[1] Salted Caramel Gingersnap Ice Cream. Here’s the recipe (photo © The Beach House Kitchen).

[2] This is a from-scratch gingersnap ice cream recipe. It contains no cookies, but uses the spices in them. Here’s the recipe from Momtastic (photo © Momtastic).

[1] A better-for-you July 4th dessert: berries with a bit of cake (photo © Driscoll’s).

[2] Buy enough berries for breakfast yogurt or red, white and blue ice cream (photo © Green Giant Fresh).

[3] Angel food cake. Here are a recipe and video to bake one from scratch, from Martha Stewart (photo © Martha Stewart).

We’ve made American flag cakes for July 4th before, including:

 
This year, we’re cutting back the calories with this flag cake (photo #1) made of fruit skewers and squares of angel food cake: little bits of cake and lots of berries.

There’s an optional white chocolate dip.

If you skip the dip and buy the angel food cake and berries, this is a super-easy recipe.

Angel food cake, or angel cake (photo #3), is a type of sponge cake made from egg whites, flour, sugar, and a whipping agent, such as cream of tartar. There is no butter or other fat.

The airy texture comes from whipped egg whites.

Angel food cake originated in the U.S. and became popular in the late 19th century. The first known recipe for a “white sponge cake” is in Lettice Bryan’s The Kentucky Housewife, published in 1839.

Thanks to Driscoll’s Berries for the recipe.
 
 
RECIPE: AMERICAN FLAG FRUIT SKEWERS

If you prefer, you can substitute mozzarella cheese for the angel food cake. If so, serve a balsamic glaze instead of the chocolate dip.
 
Ingredients For 9 Skewers

 
For The White Chocolate Dipping Sauce

 
Preparation

1. CUT 10 slices of the angel food cake in ½-inch thickness. Toast in a large skillet or grill pan until grill marks appear. Let the slices cool.

2. CUT 26 squares in ½ x ½ inch pieces and 8 stars in approximately ¾-inch pieces. You can hand cut these or use a mini star cookie cutter. Then, place a blueberry in the middle of the star.

3. ASSEMBLE the skewers, in three different combinations.

5. MAKE the White Chocolate Dipping Sauce. In a small saucepan, combine the butter and cream. Place the saucepan over low heat, stirring until the butter and cream come to a low simmer. Watch this carefully as mixture will burn easily.

6. PLACE the chopped chocolate in a bowl and pour the hot cream over the chocolate, stirring until the chocolate is completely melted and the mixture is smooth and creamy. Stir in the vanilla and serve at room temperature.