Skip to main content

BBQ Side Dishes

Summer is a great time for BBQ and since I shared a few of my favorite BBQ staples (Sun Dried Tomato and Macadamia Nut Pesto and Roasted Corn, Black Bean and Mango Salad), I wanted to add a few other fun ideas to really make your BBQ special.


Deviled Eggs

I can’t imagine a better BBQ side than this, and they will really go fast. I recently made 48 of them for a party and I can tell you they were gone before dinner started.

If these don't remind you of church picnics and Southern family reunions, then nothing will. I remember some of the best from the church picnics as a little boy in Museville, Virginia. If you know where this is, then we’re probably related! This is my grandmother’s recipe, so it’s really special to me.

Ingredients 

1 dozen eggs
½ cup Mayonnaise
2 Tbsp. Sweet pickle
1 tsp. Dry mustard (Coleman’s is perfect)
2 tsp. Cider vinegar
Paprika or cayenne (for the Deep South folks) or Tabasco for the bayou people.

Put the eggs into a pot and cover with cold water. Bring to a boil and then take off heat and cover the pot for 10 minutes in salted water. Then gently place into iced water, and allow to cool.

When the eggs have cooled, remove shells, split in half and put yolks into a separate bowl.

Mash yolks with mayonnaise, sweet pickle, vinegar, dry mustard and a little salt and pepper. Take about a Tbsp. of egg mixture and put it back into the egg halves. Sprinkle on paprika or cayenne and chill well before serving.

Cole Slaw w/Pineapple and Toasted Sesame Oil

This is something that I came up with by accident. I was at a friend’s house and we realized we didn’t have a salad and we only had the basics on hand. As is often the case, improvisation can create wonderful results.

Ingredients

8 cups of either Cabbage, or Cole Slaw mixture
1 can of chopped Pineapple in its own juice
2 cups of Mayonnaise
1 tbsp. Toasted Sesame Oil
1 Tbsp of Salt
Freshly ground Black Pepper

Take the cole slaw mix or cabbage and add the pineapple with all its juice and the mayonnaise. Mix thoroughly until smooth. Then add the sesame oil, mix again and chill. It’s best if chilled for at least 2 hours before serving, as this allows the flavors to blend.

Sweet Potato Salad

This is a variation on the traditional potato salad, using one of my favorite ingredients, sweet potatoes. It is very refreshing and it has a wonderful sweet and sour taste.

Ingredients

2-3 lbs of Sweet Potatoes, or half sweet potatoes and half regular potatoes
1 cup Celery, chopped
1 cup of Onion, chopped
1 cup of Red Pepper, chopped
1 cup Mayonnaise
2 Tbsp Sweet Pickle
2 Tbsp Cider Vinegar, or more to taste.
Smoked Paprika, for dusting the top
Salt and Black Pepper

Peel and cut the sweet potatoes into ½ inch cubes. Put them into a pot of cold water and then boil them until done, but still firm. Then rinse and cool them down with some iced water. Drain and prepare your other ingredients and then fold it all together and chill before serving.

Grilled Peaches

Okay, I know this sounds strange but these are so good you won’t believe it and they are really easy to make. Just find peaches that are soft to the touch but not mushy. Split them in half and put them on the grill skin side down and then turn them over to finish them off. You can serve them as is, along with whatever else you grilled, or you can serve them as a dessert, with ice cream or even balsamic vinegar. They are amazing!

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Whole Green Moong Dal-Indian Comfort Food

Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food. A thick stew of moong (mung) beans, spices and creamy goodness. It is often made with spilt moong dal, but I prefer to use the whole moong dal
I had eaten various types of dal in many places around the word, including India and was always impressed with its creaminess, but speaking frankly I wouldn't have gone out of my way to make it at home. A friend kept mentioning that he was gong to cook “mug” which was a recipe from his Indian friend and I finally asked what he meant and he said moong dal.
I was intrigued and after comparing many recipes from my own cookbooks and online, I came up with this recipe which is nothing short of amazing. The house smelled wonderful while it was cooking and the flavor was hearty, wholesome and a bit spicy and just perfect for a fall afternoon. 

Additionally, it i…