With the weather bringing warmer days, many of us are hungry for a barbecued meal. This week, instead of focusing on the main dish, I thought we could explore some good side dishes to cook and serve. There are so many possibilities and I already have so many favorites that it's hard to break tradition and try something different. But maybe it's high time to give something new a chance to become an "old favorite" at our barbecues. Hope you see something you like!
Red tater salad
The red-skinned potatoes (as well as white ones and Yukon gold) are firmer and finer textured than mealy, fluffy ones like Russets, and are excellent for salads.
- 5 cups diced red potatoes (can leave skin on)
- 1 large white onion, diced
- 1 1/2 cups mayonnaise
- 3 tblsps. yellow mustard
- 2 tblsps. sugar
- 1/4 cup diced sweet pickles or relish
- 3/4 cup diced green bell pepper
- 1 cup diced celery
- 1/4 cup red bell pepper
- 3 chopped boiled eggs
- 1 tsp. celery seed
- 1/4 cup fresh chopped parsley
- Salt and pepper to taste
- Paprika
- Boil potatoes in salted water.
- While potatoes are cooking mix all the other ingredients (except for paprika) in a large serving bowl.
- When potatoes are fork tender drain in a colander. Allow potatoes to cool for about 15 minutes.
- While still warm mix potatoes with the mayonnaise mixture; sprinkle top with paprika. Refrigerate for at least 3 hours.
Crab avocado salad with fruit salsa
- 1 lb. crab meat
- 1 1/2 cups mangoes, peaches or nectarines, diced
- 1/4 medium red onion, cut into small dice
- 1/4 medium red bell pepper, cored and cut into medium dice
- 1 tblsp. chopped fresh cilantro or parsley
- 2 tblsps. fresh lime juice
- Salt and pepper, to taste
- 3 ripe avocados
- Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
- When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside. Makes 6 servings.
Barbecue black beans with rum
This is something different and spicy.
- 5 ounces chorizo sausage (if you can find the kind that looks similar to linguica or andouille, that's great; otherwise be sure to drain the fat well)
- 1 cup diced onion
- 4 garlic cloves, finely chopped
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup ketchup
- 1/2 cup molasses
- 1/2 cup dark rum
- 1/4 cup prepared mustard
- 2 tblsps. brown sugar
- 2 tblsps. Worcestershire sauce
- 1 tblsp. hot sauce (such as Louisiana type)
- 1/4 tsp. ground ginger
- 3 (15-ounce) cans black beans, drained
- Cook chorizo in a large saucepan over medium heat until browned, stirring to crumble; drain, remove to a bowl and set aside.
- Add onion, garlic, and jalapenos to pan; cook 5 minutes or until onion is tender.
- Stir in ketchup and remaining ingredients except beans and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
- Stir in the chorizo and beans; simmer for 1 hour over low heat, stirring occasionally. Makes about 9 servings.
Antipasto salad
- 1 pound seashell pasta
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni sausage, chopped
- 1/2 pound Asiago cheese, diced
- 1 (6 oz.) can black olives, drained and chopped
- 1 6 oz. jar chopped pimentos, drained
- 1 6 oz. jar marinated artichokes, drained and chopped coarse
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 tomatoes, chopped
- 1 garlic clove, minced
- 3 green onions, chopped
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 to 1 1/2 tblsps. dried oregano, according to taste
- 1 tblsp. dried parsley
- 1 tblsp. grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water, drain again.
- In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, pimentos, artichokes, red bell pepper, green bell pepper, tomatoes, garlic and green onions. Stir in the envelope of dressing mix. Cover and refrigerate for at least one hour.
- To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.
