Posts Tagged ‘side dish’

• Bell Pepper & Radicchio Salad

  Date: 2010.07.01 | Category: Cooking | Response: 0

  Only a few days until your backyard, deck, front yard or porch is overcome by friends, family and sparklers!  How exciting.  I love the 4th of July.  I usually spend the day with friends in the backyard, swimming, cooking, laughing and drinking.  This year, I have no idea what the day will bring as we are in a new city, and are moving to our new apartment today!  I must get this post up and out so I can get back to, uh hem, working.

  This is another in my list of red dishes for your red, white and blue table.  This salad I have never been able to taste because of the peppers and my allergies.  However, those I love and trust have said it’s outstanding and worthy of sharing with you here.

  Ingredients:

  2 red bell peppers
  1 head radicchio, separated into leaves
  4 cooked whole beets, cut into matchstick shape
  12 radishes, sliced
  4 scallions, finely chopped
  4 Tbsp. vinaigrette

  Core and seed bell peppers and cut into rounds.  Arrange the radicchio in a large salad bowl.  Add remaining ingredients and drizzle with vinaigrette.  Serve with crusty bread.

  I also like to chop this salad and serve on crostini as an hors d’oeuvres.  You could start your festivities this weekend with this as the welcome dish to your arriving guests.  Am sitting here wondering where my invite is?

  xo–me

• Mexican Tomato Salad

  Date: 2010.06.30 | Category: Cooking | Response: 1

  If you are a giant dork like me, your food will be red, white and blue this weekend at your big gathering.  I not only have the decor, serving dishes, and all dining pieces in these beautiful colors but I also do my best to have red, white and blue food on the table.  Clearly your burgers, dogs, chicken, etc will not be in the theme of the weekend but other dishes can.  Blueberry dessert, sangria and this lovely tomato salad are good places to begin.  Share with me your ideas for red, white and blue food!

  Ingredients:

  1 lb. tomatoes, peeled, seeded and coarsely chopped
  1 onion, thinly sliced and pushed out into rings
  14 oz. can kidney beans, drained and rinsed
  1 green chile, seeded and diced
  3 Tbsp. chopped fresh cilantro
  3 Tbsp. olive oil
  1 garlic clove, finely chopped
  4 Tbsp. lime juice
  salt and pepper to taste

  Put tomatoes and onions in a large serving bowl and mix well. Stir in beans.  Mix chile, cilantro, olive oil, garlic, and lime juice together in a measuring cup and season to taste with salt and pepper.

  Pour dressing over salad and toss thoroughly.  You can either serve immediately or cover and place in refrigerator.

  It looks lovely in a bright white bowl on your navy blue table.  See,  I am a dork.  Enjoy!

  xo–me

• Green Bean Salad

  Date: 2010.06.29 | Category: Cooking | Response: 0

  Last week I told you many different ways to wow your friends and family with BBQ and grilling recipes.  If you are seeking additional ones, just search up there to the left in the search box.  I have lots more where those came from.

  This week I thought I would share some side dishes, salads and, like yesterday, beverages.  Today I am going to share a recipe for a really delicious salad.  It completes just about any main dish but I also love it on it’s own.  It’s easy to make, full of nutrients and flavor.

  Ingredients:

  1 lb. green beans
  1 small onion, finely chopped
  1 garlic clove, chopped
  4 Tbsp. grated Parmesan cheese
  2 Tbsp. chopped walnuts
  6 Tbsp. olive oil
  2 Tbsp. white wine vinegar
  salt and pepper to taste
  2 tsp. chopped fresh tarragon

  Trim the beans, but leave them whole.  Cook for 4 minutes in salted boiling water.  Drain well, refresh under cold running water, and drain again.  Put into a mixing bowl and add the onion, garlic and cheese.  Set aside.

  Combine olive oil, vinegar, salt, pepper and tarragon in a screw-top jar.  Screw on lid and shake well.  Pour the dressing over the salad and toss gently to coat.  Cover with plastic wrap and chill for at least 30 minutes.  Remove the beans from the refrigerator 10 minutes before serving.  Give them a quick stir and transfer to your serving bowl.

  Toast the nuts in a dry skillet fro 2 minutes.  Sprinkle the toasted nuts over the beans to garnish before serving.

  Put this salad in a bright red or blue bowl this weekend and it will surely be a gorgeous addition to your table.

  xo–me

• Corn on the Grill

  Date: 2010.06.22 | Category: Cooking | Response: 0

  Many of you have written asking about grilling corn on the cob with the question–to husk or not to husk?  Since Independence Day is right around the  corner and corn is popping up in our local markets, I thought it an excellent time to share how I make corn cobs on the grill.

  Ingredients:

  4 corn cobs, with husks
  4 Tbsp. butter
  1 garlic clove, minced
  salt and pepper

  Peel back the husks (do not remove) and remove the silk.  Rub butter on corn on all sides, coating well.  Roll cob in garlic (I usually use more than 1 clove because I love garlic but occasionally my guests have said it’s too much!).  Fold the husks back around the kernels and secure them in place with string if needed.  Cook the cobs over medium hot heat for 30 minutes, turning frequently.  Serve with more garlic butter if you dare!

  Many look at corn on the cob as a compliment to your main dish.  In my house, it is the main dish!  Enjoy.

  xo–me

• BBQ Pineapple

  Date: 2010.06.17 | Category: Cooking | Response: 0

  My twitter friend @themangreggie has been grilling a lot of fruits lately including pears, peaches and nectarines.  Grilling is a wonderful way to bring fruits into the backyard cookout.  He asked if I had any other suggestions.  Boy do I!  One of my favorite fruits, the pineapple, is best served hot off the grill.

  Ingredients:

  1 pineapple
  3 Tbsp. dark rum
  2 Tbsp. brown sugar
  1 tsp. ground ginger
  4 Tbsp. unsalted butter, melted

  Preheat the BBQ.  Using a sharp knife, cut off the crown of the pineapple, then cut the fruit into slightly less than one inch slices.  Cut away the peel from each slice and flick out the eyes with the tip of the knife.  Stamp out the cores with an apple corer or small cookie cutter.

  Mix the rum, sugar, ginger and butter together in a measuring cup, or bowl with a spout, stirring until sugar has dissolved.  Brush the rings with the rum mixture.

  Cook the pineapple over hot coals for 3-4 minutes on each side.  Serve immediately with remaining rum mixture.

  Heaven!  I love to put one of these slices on top a healthy scoop of vanilla bean ice cream.  It’s really that good.

  xo–me

• Pasta Salad with Charbroiled Peppers

  Date: 2010.05.30 | Category: Cooking | Response: 0

  Are you ready for your guests this gorgeous Memorial Day weekend?  Or are you the guest?  If it’s a covered dish BBQ (where everyone brings a dish to share), this is the recipe for you.  It’s simple.  It’s flavorful.  It’s easy to transport.  It’s gorgeous.  Have I sold you on it yet?

  Ingredients:

  1 red bell pepper
  1 orange bell pepper
  10 oz. dried bite size pasta of choice
  5 Tbsp. extra virgin olive oil
  2 Tbsp. lemon juice
  2 Tbsp. pesto
  1 garlic clove, finely chopped
  3 Tbsp. shredded fresh basil leaves
  salt and pepper to taste

  Preheat the broiler.  Put the whole bell peppers on a cookie sheet and place under the hot broiler, turning frequently, for 15 minutes or until charred all over.  Remove with tongs and place in a bowl.  Cover with crumpled paper towels and reserve.

  Meanwhile, bring a large pan of lightly salted water to a boil.  Add the pasta, return to a boil and cook for 8-10 minutes.

  Combine olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix.  Drain the pasta, add to the pesto mixture while still hot and toss well.  Set aside.

  When the bell peppers are cool enough to handle, peel off skins and cut open to remove seeds.  Chop flesh coarsely and add to the pasta with the basil.  Season with salt and pepper and toss well.  Enjoy!

  This is a great dish served warm or cool.  I will also chill the pasta and add the peppers when warm to make a nice hot and cold burst of flavor.

  xo–me

• Texas Style Beans

  Date: 2010.05.27 | Category: Cooking | Response: 0

  I can’t believe it’s Memorial Day weekend already!  Where did the first half of the year go?  It really caught me off guard this year and I suppose it could be the change of job, city, overall life!  If you are in need of great recipes for the first official BBQ of the season, you can always search for the dishes you need from fried chicken to hamburgers to side dishes.

  Today I thought I would share a great recipe for Texas style beans.  They are spicy compared to traditional baked beans so make both for your guests!

  Ingredients:

  2 c. pinto beans
  1/4 lb. salt pork, diced
  1 c. chopped onion
  1 clove garlic, minced
  2 tsp. salt
  dash pepper
  2-16 oz. cans tomatoes
  3/4 c. diced green pepper
  1 Tbsp. sugar
  6 drops hot pepper sauce (occasionally I lose count and just shake away)

  In 2-quart bean pot, cover beans with water; soak overnight.  Do not drain.  Add salt pork, onion, garlic, salt and pepper to the beans.  Simmer, covered, for 2 hours.  Add tomatoes, green pepper, sugar and hot pepper sauce.  Cover and simmer 3 hours.  Enjoy!

  You can serve these with corn bread or on their own.  I think no BBQ is complete without beans.

  xo–me