A fusion of food, travel and photography.

Creating Your Own Fireworks


As a photographer, the Fourth of July usually presents a once-a-year photo opportunity for shots of fireworks bursting in the nighttime sky. Depending upon where I have traveled to each year, there might be an iconic structure in the foreground or I’ll catch the fireworks reflected in a glass building. As is true with any outdoor photography, Mother Nature always plays a part and this year she has chosen to literally rain on our parade.

Since I am at home in Atlanta for Independence Day this year, and since my idea of a fine Fourth of July doesn’t involve a hundred thousand people who are soaking wet (me being one of them), I’ve decided to stay at home and prepare my own fireworks in the kitchen.

I found the most beautiful mushrooms in the market yesterday so I’m starting my meal with Brad’s Stuffed Mushroom Caps. I began by frying one spicy and one mild Italian Sausage link and mix them together. Next chop up some fresh garlic, Italian Parsley and Thyme. Drain the sausage and toss in the herbs and a cup of Gorgonzola cheese. Stir the mixture up and stuff the mushroom caps with the now aromatic sausage, fresh herb and blue cheese mixture.

I lined a baking sheet with foil and sprayed it with olive oil so the mushrooms don’t stick. Then drizzle a little EVOO on top of the mushrooms and bake at 350 for about 20 minutes. Here is what they look like when finished.

Next, I made Brad’s Crab Cakes for the main. Lump Blue Crab is the key here. I moisten the crab with some Egg Beaters mixed with Grey Poupon mustard and a little Old Bay seasoning. Simply toss in some Panco Bread Crumbs, and form the crab into cakes. I like to use a half-cup measurer to help form the cakes and keep the portions equal.

Roll the cakes in more bread crumbs and place them on a baking sheet with foil that has been sprayed with olive oil. Spray the top of each cake with more EVOO and bake them at 350 for about 20 minutes. Yummy!

For dessert, I tossed some fresh Strawberries, Raspberries and Blueberries over a piece of Angelfood Cake and I instantly had a simple and tasty Red, White and Blue finale to our meal. Pop the cork on a bottle of Champagne and my Red, White and Blue Fourth of July was complete!

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