SUMMER GRILLING: FUN FOOD SIDE-KICKS

Funny thing about cook-out meals, we get the featured item on our plates, a burger for example, and immediately look around for other foods to add on. If we were inside, we’d probably calculate the carbs and protein in the burger, not even consider having the second one, as we’d do outdoors, and take small portions of the other offerings, focusing on veggies..

I’m going to discuss side dishes for grilled dinners in the next weeks but we’ve been talking about burgers and burgers are always associated with their side-kicks. In fast food, it’s fries, in school lunches it’s potato chips, but for outdoor casual eating that usually means potato salad, coleslaw, deviled eggs or, perhaps, macaroni salad. All very good dishes, but all contain dairy products and are not stable in hot weather.

Of course the veggie recipes I recently posted, as well as the filling sides I plan to talk about soon, will fill out a burger or hot dog meal, as they do substantial grilled entrees, but they’re more work and not as much fun as the foods we want at a casual cook-out, BBQ, picnic or child’s party. For those times we want something simple, tasty and able to keep well in heat and/or with travel. I’m providing 10 recipes that fill that bill below. Although some, like the melon salsa might be crisper served chilled, all will remain stable and safe in hot weather. Please remember, however, that NO food should be left standing in the heat for longer than 1 hour. So enjoy the cook-out, enjoy the food but be safe.

 

Mushroom Salad: Serves 6

• 1 lb. button mushrooms
• 2 Tbs. oil
• 2 Tbs. white vinegar
• 2 Tbs. olive oil
• 2 tsp… red wine vinegar
• 2 tsp. honey
• 2 tsp. Dijon mustard

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Clean the mushrooms by wiping with a damp cloth and snap off stems. Save for another use or cook with caps. Toss mushrooms with the next 2 ingredients and bake on a foil lined sheet in a 350 deg. oven until they release their juice, about 5 min. Mix all the other ingredients.to make a marinade. Drain the mushrooms, cool and toss with the marinade. Allow flavors to meld in the refrigerator several hours or overnight. Serve at room temperature…

 

Chinese Cucumber Pickle: Serves 4

• 1 lg. (at least 10 oz.) cucumber
• 1 jicama (3/4 lb.)
• 1 small carrot in 2 inch matchsticks
• 2 Tbs. sugar
• 2 Tbs. vinegar—preferably rice but white or cider will do
• 1 clove garlic-chopped
• ¼ tsp. each cayenne pepper and salt

Cut the cucumber in half lengthwise, seed it and slice in ½ inch pieces. Peel and cut the jicama in ½ inch dice. Spray or heat oil in a skillet over medium heat until sizzling; add vegetables and toss until cucumber is bright green. Add other ingredients and stir to incorporate. Chill in glass or plastic at least 3 hrs. before serving. Keeps for several days chilled.

 

Melon Salsa: Serves 4- 6

• ½ cantaloupe- meat cut in 1 inch cubes
• ½ green bell pepper in ½ inch dice
• 1 small onion halved lengthwise and thinly sliced
• ½ tsp. lime zest
• 1 Tbs. fresh lime juice
• 1 Tbs. chopped fresh min
• 1 Tbs. fresh mint leaves—a few extra for garnish
• Toss all the ingredients in a salad bowl and chill for 30 min. before serving to let flavors meld
• NOTE: Especially good with other meats than beef.

 

Pickled Beets: Serves 4-6

• (2) 15 oz. cans tiny whole beets – drained, juice reserved
• 3 Tbs. cider vinegar – or to taste

Combine beet juice, vinegar and sugar in a pot and bring to a simmer. Correct sweet-sour ratio to preference. Add beets and simmer for 5 min. Cool beets in broth then store, still in broth, garnished with chopped fresh chives. Save the beet juice!

 

Pickled Eggs: Allow 1 egg per person

• Reserved beet juice from above recipe\
• Hard boil and shell the eggs

Place eggs with beet juice to cover in a closed container and marinate in the refrigerator for several days and up to 2 weeks or possibly longer. Serve drained whole, halved or quartered. This is a recipe ethnic to Northern and Eastern Europe devised to preserve eggs for long periods, now considered a delicacy. Pickled eggs are colorful, ranging from pink to burgundy depending  on marinating time, and taste mildly deviled. Best of all, they require no other ingredients. These are best served whole. The pickling gives the whites a protective coating which preserves the freshness of the yolks..

 

Onions Rosemary: Serves 4-6

• 14oz. bag frozen pearl onions thawed OR 1 lb. fresh, skinned
• 1 Tbs. oil
• 2 tsp. powdered rosemary
• Fresh rosemary for garnish – optional

If using fresh onions drop into boiling water for about 2 min, until water returns to a boil; drain and dry. Pour oil on a foil lined baking sheet; roll onions in oil to cover and sprinkle with rosemary, rolling to make sure they’re covered. Roast in a preheated 400 deg. oven for 15 – 20 min until beginning to brown. Serve at room temperature. If making ahead, store chilled.

 

Pickled Baby Corn: Serves 4-6

• (2) 12 oz. jars of baby corn cobs
• 1 whole roasted red pepper (from a jar) halved crosswise and julienned
• 1/3 cup   green “salad” or chopped olives
• 1 Tbs. oil
• 1 tsp. white vinegar
• ½ tsp. Dijon or spicy brown mustard
• ½ tsp. honey
• Pinch turmeric—optional
• Fresh ground black pepper to garnish

Place first 3 ingredients in a salad bowl; whisk next 5 together and pour over the corn mix. Toss gently and add a bit of the reserved corn juice if dressing seems stiff. Chill to marinate, tossing occasionally until ready to serve. Garnish with pepper.

 

TOMATOES 3 WAYS

Tomatoes Basil: Serves 4

• 2 large “beefsteak” tomatoes OR 3 medium ones—ripe
• 1 Tbs. oil
• 1 tsp. garlic powder – or to taste
• Salt to taste
• 2 tsp. dried basil
• 1 Tbs. chopped fresh basil leaves

Core and cut tomatoes in 1 inch dice. Toss gently with the other ingredients and ½ the fresh basil, if using. Allow to marinate, chilled for at least an hour, tossing occasionally. Serve garnished with the rest of the fresh basil.

 

Pennsylvania Dutch Tomatoes: Serves 4

• 2 large “beefsteak” tomatoes or 3 medium ones
• 1 ½ Tbs. cider vinegar
• 1tsp. sugar
• ½ tsp. salt
• ½ tsp. black pepper

Peel tomatoes by plunging in boiling water for a few seconds. Remove the cores and cut each tomato into 4 thick slices. Begin layering slices in a flat bottomed dish or soup plate and top each layer with a bit of vinegar, then salt pepper and sugar, ending with the seasonings. Chill for several hours to marinate.

 

Roasted Tomatoes:  Serves 4

• 4 medium tomatoes
• Cooking spray
• 2 Tbs. olive oil
• 1 tsp. red wine vinegar
• ¼ tsp. garlic powder or to taste
• Pinch Kosher salt
• 2 Tbs. chopped fresh herbs or 1 Tbs. dried – Optional choices: basil, rosemary, oregano thyme
• Chopped fresh chives – for garnish optional
• Fresh ground black pepper

Core tomatoes and cut an “X” through the skin of the other end; place on a lightly sprayed, foil covered baking sheet,; brush with 1 Tbs. of oil and roast in a preheated 350 deg. oven for 20 min. Cool, gently remove skin and place on a serving plate. Whisk oil, vinegar and garlic and pour over tomatoes. Sprinkle with herb(s) of choice and a little salt’ Allow to marinate a few minutes, or chill, and serve garnished with chives and pepper.