Barbecue Sides Reimagined Recipes
Three elevated BBQ sides that will be sure to impress your guests
Cheesy Corn Bake
Yield: 1 Gallon
Crum Heirloom Farms (corn/peppers)
Green Dirt Farms (cheese)
What you will need:
8 stocks corn, cleaned
1/2 Calabrian pepper, finely diced
3 c Green Dirt Farms fresh cheese (GDF fresh)
1 cup ham, shredded
1 cup Creme Fraiche
1 bunch parsley, chiffonade
1 Tablespoon shallot, finely diced
1 teaspoon garlic, microplaned
1 1/4 sticks butter (unsalted)
1 teaspoon Calabrian chili powder
Salt and black pepper to taste
1 pint water
1/8 bunch basil, picked as garnish
1/16 bunch parsley, picked as garnish
If your corn isn’t cleaned prior to cooking the first step is to make sure to remove the husk and silk as diligently as possible. I would advise over a sink or plastic bag, something you would get from a 7/11 or a grocery store. Once you have the husk pulled away and discarded remove the silk with a thin cloth rag. I have found that best for cleaning corn. After the cleaning, place the corn in a plastic container straight up facing you. Slice the corn with your knife straight down from the top. Ideally you should get about 6 or 7 cuts from the top for the corn downwards working clockwise. Most people make 4 cuts, squaring the corn off. This results in the most waste. In making such small cuts around the corn you utilize as much as possible, including the milk that comes out of the corn cob(which will be useful in the cooking process). Reserve 2 stocks of corn for garnish.
In a separate bowl fold the creme fraiche and GDF fresh together with chiffonade parsley. Once the corn is cut and set aside, finely dicec the calabrian pepper, garlic and shallot. In a medium sized, heavy bottomed pot, melt butter until very lightly browned. Add your pepper, garlic and shallot and sweat until translucent over very low heat.
This next bit is the most important. Once your garlic, shallot and pepper are nice and cooked add the corn and the ham. Turn the heat down even lower. I say this as a word of warning. If the corn starts to stick or scorch the flavor will cary even if you change pans upon realizing the scorching. This is when the water is added. The bit of milk from the corn cobs that is reserved from when it was cut is going to deglaze/cool the pan enough that it doesn’t immediately start to brown the corn. Immediately add the water. Stir very frequently until simmering. Let water cook out.
Fold in cheese/CF mixture and bring back up to temp.
Add Salt and Pepper. Add small amounts of calabrian chili powder at a time tasting after each addition. The dish should be slightly smoky and spicy but not overpowering. Imagine the corn bake your mother made when you were a child, just a little smokier. No more than that.
This part is optional. I used the “2 stocks for garnish” that I cut earlier as a topping for the dish.
It was layered on top of the bake raw and cooked with a blow torch. I thought that this would provide a different texture as well as a taste that reminded me of the corn I had at backyard cookouts with my family growing up. Charred corn is still one of my favorite tastes of summer.
Taste for spiciness and seasoning. Serve and enjoy with people you love.
Sweet Beet Coleslaw
Yield: 2 qt
Farmers Used: Prairie Birthday farms (mint & fennel frond), Boys Grow (carrots)
What you will need:
1/2 head green cabbage
1 small red beet
1 granny smith apple
1 1/2 cup greek plain yogurt (sub coconut yogurt to make this recipe vegan)
1 1/2 Tablespoon honey ( sub agave nectar to make this recipe vegan)
5 pinch salt
3 zest cinnamon stick
1 Tablespoon chopped fennel frond
1/3 cup chopped pecans
15 mint leaves chopped
Bring a small pot of water to a boil. While waiting to boil. Peel and small dice the beet. Thinly chop the cabbage and set in mixing bowl. Peel and thinly chop the carrot, add to the bowl with cabbage. Wash and small dice the apple and add it to the cabbage mix. Once the water is boiling, add the beet and boil 3 min or till tender.
While waiting for the beet to cook, combine allother ingredients in a separate bowl than the cabbage mix. Once the beet is cooked, strain it and run under cool water till cooled. Add the beet to the yogurt mix and stir till pink. Add the yogurt mix to the cabbage mix and stir till well incorporated. Refrigerate till ready to use. This will keep 3-4 days.
Vegan Tri Colored Potato Salad
Yield: 2 qt
Farmers Used: Thane Palmburg (potatoes), Quite Contrary Farms (dill), Chunco (tofu)
What you will need:
2 lb tri colored baby potatoes
1 lb firm tofu
2 Tablespoon white wine vinegar
2.5 Tablespoon extra virgin olive oil
1 small garlic clove peeled
1/2 Tablespoon salt
1 red onion
1 sprig of dill
1 small bunch (20 each) chives
1 fennel bulb
1 Tablespoon dijon mustard
3 teaspoon yellow mustard
1 teaspoon ground black pepper
3 pinch paprika
3 pinch salt
2 pinch cayenne pepper
Cut the potatoes into bite sized pieces, add them to the pot and cover them with cold water and a few pinches of salt. Bring to a boil and reduce to a simmer, cook 8 min or till tender.
While the potatoes are cooking, add the tofu,vinegar, oil garlic, 1/2 tablespoon salt, and the zest and juice of 1 lemon to the blender and blend till smooth. Transfer the tofu mix to a bowl. By this time the potatoes should be done. Drain and refrigerate them. While they cool, small dice or finely chop the onion, dill, chives, and fennel, add them to the tofu mix. Add the dijon, yellow mustard, pepper, paprika, salt, and cayenne, mix well. Add the chilled potatoes and mix till well incorporated. This will keep about 1 week.