Ex-model Catherine McCord once worked for the likes of Donna Karan and Calvin Klein, giving her the opportunity to travel the world at a young age, tasting foods that were exciting and exotic to her Kentucky roots. Living in Paris, Milan, New York and traveling to places like Tokyo, Morocco and Sydney, she learned all she could about the local cuisine. Later on she decided to go to culinary school, working for a few restaurants in order to learn more tricks of the trade.
When her kids, Kenya and Chloe, were born, she decided that she wanted them to be exposed to seasonal, organic food that’s as pure as possible. Her goal with her popular website, Weelicious, is to make cooking fun for the entire family. Parents’ lives are busy, but she shares the universal desire for our kids to have the best. Catherine props Chloe in her high chair and lets Kenya sit on a stool and involves them in the process. And we all benefit from the results.
I recently asked Catherine how she celebrates the fourth of July with her friends and family.
JVR: How do you and your family celebrate the fourth of July?
CM: We usually have big parties with our friends. We’ve been doing this for the past few years by the pool with kids running around having a ball!
JVR: Do you have any red, white and blue recipes you like to prepare?
JVR: How do you choose your fourth of July menu?
CM: I’m a big fan of serving traditional American picnic foods on the 4th like BBQ, cole slaw, potato salad, chocolate chip cookies and popsicles. All kid and family friendly foods!
JVR: What do you consider to be American cuisine?
CM: I don’t think there’s one specific type of American food because what you each in California may not be what you eat in Kentucky. I would definelty say that things like hamburgers, macaroni and cheese and french fries would be considered American foods. I have so many friends now from all over the world, so I think American food has become homogenized.
Catherine has shared some of her favourite fourth of July recipes – Pulled Pork Tacos and Watermelon Juice for your own long weekend festivities. Watermelon is the perfect fruit to turn into juice – mostly water, it purees into a sweet and summery drink that’s high in lypocene and naturally contains vitamin C. And pulled pork is perfect for serving a crowd. Thanks to Catherine and Weelicious for the recipes and photos!
1/4 Red or Yellow Watermelon (about 3 cups)
1. Cut the watermelon into chucks removing the rind and seeds.
2. Place in a blender and puree.
3. Slowly pour the mixture through a strainer into a bowl or large glass to remove the pulp. You may need to use a spatula or spoon in the strainer to keep the juice flowing through.
4. Serve (I like to chill it before we drink it).
Pulled Pork Tacos
1 Tbsp Cumin
1 Tsp Garlic Powder
1 Tsp Chili Powder
1 Tsp Onion Powder
1 Tsp Paprika
1 Tsp Oregano
1 Tbsp Salt
1 3 1/2-4 Lb Pork Shoulder, rinsed and cleaned
1 16 oz Jar Mild Salsa
1 Pkg. Tortillas, corn or flour tortillas
Condiments: salsa, guacamole, cilantro, diced onion, shredded cheese, sour cream
1. Place the first 7 ingredients in a bowl and mix.
2. Place the pork shoulder in the crock pot (slow cooker) and rub all over with the seasoning mixture.
3. Pour the jar of salsa around the pork shoulder.
4. Cook on low heat for 8-12 hours.
5. Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
6. Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
7. Place the pork into the tortillas.
8. Serve with desired accompaniments. Serves 6-8.