Red, White & Barnes!

NBA baller Matt Barnes and his wife, Gloria, throw a Fourth of July barbecue worthy of the stars and stripes

by Amy Elisa Keith, June 11, 2013


grabs one of the flags on the table and shoots his arm straight up waving it rapidly. “Let’s eat!”

1|Soy Ginger Chicken


2 pounds chicken breast

12 bamboo skewers (presoaked in water)

1 green bell pepper

1 large onion

1/2 fresh pineapple

1 red bell pepper


1 teaspoon fresh garlic minced

1/4 cup soy sauce

1 tablespoon olive oil

1/2 teaspoon black pepper

1 teaspoon ground ginger


Cut up chicken breast into 1-inch chunks, combine with marinade ingredients in a shallow bowl. Toss chicken to ensure all pieces are coated with the marinade. Cover dish or bowl with plastic wrap, refrigerate for 2 hours or overnight. Cut up vegetables and the pineapple into 1-inch pieces or chunks. After chicken has marinated, skewer vegetables and chicken in an alternating pattern. There should be at least 3 to 4 pieces of chicken on every skewer. The kabobs can be cooked outside on a charcoal or gas grill, or indoors on an electric grill or in a stovetop grill pan. Cook skewers for about 4 minutes on each side or until chicken is cooked through.

2|Green Beans with Bacon & Balsamic Glaze


1 pound bacon

2 pounds green beans, cleaned and trimmed

2½ cups water

1 teaspoon salt

1 cup balsamic vinegar

1 tablespoon sugar

1 12-ounce package mixed baby greens

2 teaspoons olive oil

1 teaspoon salt

 Salt and pepper to taste


Cook bacon in a pan until crispy and drain by placing on a paper towel, then chop into small pieces and set aside. Wash and trim the ends of the green beans. Bring water to a boil and add salt to water, then boil green beans. Pour vinegar into a small saucepan and cook over medium heat. Bring to a boil, then lower  heat so the boil reduces to a simmer. Stir occasionally and add sugar, then allow to simmer until the vinegar has reduced by at least half. When finished, place baby greens on a large platter, drizzle with 1 teaspoon of olive oil and sprinkle with salt and pepper to taste. Place cooked green beans in the center of the bed of greens and drizzle with remaining olive oil and more salt and pepper to taste. Top with bacon and using a large spoon, drizzle entire salad with balsamic reduction.

3|Grandpa John’s Texas Beef Ribs


1 rack beef back ribs
(about 3 pounds total),
cut in half

1 teaspoon seasoning salt

1 teaspoon black

1 cup beef broth

1 cup orange juice


2 cups of barbecue sauce

1 tablespoon apple cider

1 tablespoon honey

1 tablespoon brown sugar

1 tablespoon soy sauce

1 teaspoon garlic powder


Place ribs in a heavy pot. Add seasoning salt, peppercorns, broth and juice, plus enough water to cover ribs; bring to a boil. Reduce heat to medium-low and simmer gently until meat is tender, about an hour. Using tongs, remove rib racks from pot. Cool slightly. Cut into three-rib pieces. Preheat grill to medium heat. In a medium saucepan on medium-low heat, combine barbecue sauce, vinegar, honey, brown sugar, soy sauce and garlic powder. Stir often; cook until all ingredients are combined, about 5 to 10 minutes. Brush ribs with some of the warm sauce. Grill ribs until brown and thickly glazed, occasionally turning for about 10 minutes total. Cut and serve.

Pasta Salad


1 1-pound box penne pasta

1 pound green beans (cut into 1-inch pieces)

8 ounces Italian dressing

1 jar roasted red peppers, chopped

1 teaspoon garlic powder

1/2 cup basil, chopped

1 teaspoon black pepper

2 cups cherry tomatoes, cut in half

1 whole cucumber, cut into 1/4-inch cubes

1 cup Romano cheese, grated


Cook pasta as directed on box. Add green beans during the last 3 minutes of pasta cook time. Drain pasta and green beans and place in large bowl. While still warm, add dressing, roasted peppers, garlic powder, basil and pepper. Gently toss ingredients until dressing coats evenly. After pasta has cooled, add tomatoes, cucumbers and cheese; toss and refrigerate. Serve chilled.

5|Chipotle Mango Salsa


2 whole mangos, cut into cubes

1 tablespoon chipotle peppers

1 whole lime, juiced

1/2 cup cilantro, finely chopped

1/2 cup red bell pepper, diced

1/2 teaspoon salt

1/2 cup green onion, chopped

   Adobo sauce to  taste


Combine ingredients and refrigerate until ready to serve.

Gloria’s Tips for Being a
Hostess With the Mostest

1 Don’t just organize, be present. Make sure to greet guests and chat to make them feel comfortable. “I just went to a party at which the host was sitting in the corner on her phone,” recalls Gloria. “I was like, ‘I know there are not that many pictures on Instagram right now.’”

2 Be ready for the unexpected. “Make more of the main dishes, especially when you have to account for men,” she advises. And be sure to have variety, too. “You’ve got to account for people who may not eat pork.”

3 Create activities for the kiddies. “Buy extra balls, bubbles or simple stuff like kites. That’s always fun, and they can do it in your front yard or backyard. You don’t ever want to have just one [toy or game] if

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