Bar-b-Q Side Dish Recipes

[MagiePerdu]

This salad recipe is layered with cornbread and Mexican ingredients. It’s perfect for summer meals when serving a large crowd.


INGREDIENTS:

1 cup sour cream
1 cup salsa
2 medium (2 cups) tomatoes, seeded & chopped
1 small (1 cup) green bell pepper, chopped
1/2 cup chopped red onion
1 tablespoon chopped cilantro
4 cups crumbled cornbread
2 (15-ounce) cans corn, drained
1 (15-ounce) can black beans, rinsed & drained
1 (15-ounce) can black-eyed peas, rinsed & drained
8 ounces (2 cups) shredded cheddar cheese (or, you can use Pepper Jack for a spicier flavor)


DIRECTIONS:

Combine sour cream and salsa in small bowl until well mixed; set aside.

Combine tomatoes, green pepper, onion and cilantro in small bowl; set aside.

Put 2 cups cornbread into 4-quart glass bowl or 13x9-inch glass baking dish. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese. Spread sour cream mixture over cheese. Top with remaining tomato mixture.

Cover & refrigerate at least 2 hours or up to 8 hours.

For the cornbread, you can check the bakery section of your supermarket for pre-made cornbread, or just make up one (8-ounce) package of cornbread mix according to package directions. Cool and crumble.

VARIATION:
Substitute 2 cups ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.

[MagiePerdu]

Use fresh herbs, if you can find them.

INGREDIENTS:

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped Italian parsley leaves
1 teaspoon chopped marjoram leaves
1 teaspoon chopped thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated (or use a lettuce leaf)

Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.

Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.

Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.

Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.


Nutrition Information
Calories 520 Total fat 31
Sat fat 4.5 Carbohydrate 28
Fiber 6

[MagiePerdu]

INGREDIENTS:

3 pounds small red potatoes
1/4 cup chicken broth
1 cup cooked corn (cut fresh, if you wish, from about 2 ears)
1/4 cup minced cilantro sprigs, washed well and spun dry
1/4 cup minced bottled roasted red pepper or pimiento
1/2 cup plain yogurt
1/2 cup chipotle mayonnaise

DIRECTIONS:

Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender. Transfer potatoes to a large bowl and while still warm sprinkle with broth and salt and pepper to taste, occasionally tossing gently with a rubber spatula until most of broth is absorbed and potatoes have cooled to room temperature. Stir in corn, cilantro, and red pepper.

In a small bowl, stir together yogurt and chipotle mayonnaise and stir sauce into potato mixture until combined well. Chill salad, covered, 1 hour for flavors to develop.

Chipotle Mayonnaise:

1 canned chipotles chile in adobo sauce, minced to a paste, with 1/2 teaspoon adobo sauce (VERRRRRY SPICY!)
2 teaspoons Worcestershire sauce
1 cup mayonnaise

In a bowl stir ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips.
Yield: 1 cup

Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette:

INGREDIENTS:

2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired)and thyme, parsley, mint, and summer savory leaves

DIRECTIONS:

In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.

In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

Serve salad warm or at room temperature.