| story and food styling by Beth Maya | photography by Alex Lepe |
We take our barbecue very seriously here in Texas, and why shouldn’t we? It’s kind of our thing. Most natives take a great deal of pride in our love for a smoky, savory barbecue. So, to get you all in the mood (as if you needed any help), I took it upon myself to throw the first barbecue of the season. I invited friends and family, supplied the beer and smoked some of my favorite meats – ribs, brisket, sausage and pork butt, to name a few.
When throwing or attending a barbecue, one of the hardest things is how to come up with a good side dish that will complement the amazing meats. This month I am going to give you a few ideas of some delicious side dishes that are strong enough to stand up to any smoked or grilled meats. Making these will definitely make you the star of any backyard barbecue.
Bacon and Blue Cheese Potato Salad
2 1/2 pounds yellow or red potatoes, scrubbed and sliced (1/2 inch)
3/4 teaspoon salt, divided
1/4 cup extra-virgin olive oil
3 tablespoons white-wine vinegar
1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
1/2 teaspoon ground pepper
3 slices cooked bacon, chopped
1/4 cup crumbled blue cheese
Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt. Let cool 15 minutes.
Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining teaspoon salt in a large bowl. Add the potatoes, bacon and blue cheese; stir well to coat. Serve at room temperature or refrigerate until cold.
1 pound fresh corn cut off the cob
1 cup heavy whipping cream
3 tablespoons sugar
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch, mixed in the 2 tablespoons water
1 jalapeño finely diced
On medium heat, melt butter in saucepan. Add heavy whipping cream, sugar and salt. Reduce heat and simmer for 5 minutes. Add corn and jalapeño and cook additional 10 minutes. Add cornstarch and water to thicken. Adjust taste with salt and pepper.
Brussels Sprout Slaw
1/4 cup olive oil
2 tablespoons distilled white vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon brown mustard
1 pound Brussels sprouts, shredded
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup grated Parmesan cheese
Whisk olive oil, vinegar, honey, garlic and mustard together in a bowl until combined. Mix sprouts, cranberries, pecans and Parmesan cheese into the bowl with the dressing until thoroughly coated. Refrigerate for 15 minutes and serve.