Some of my Favorite Side Dishes and Salads

A meal just isn't a meal without side dishes. A Bar B Que just isn't complete without some killer sides. The plate only has one thing on it, I think it's just sad.  I love a good salad and I have a wonderfully easy dressing recipe (I will post on that later).  Here are some of my favorite Side Dishes and their recipes:

Watermelon Salad

This Watermelon Salad recipe I kinda stole from one of my favorite restaurants, but I made it my own (my favorite thing about cooking).  Here is the recipe:

1 small Seedless Watermelon peeled and cut into 1/2" cubes

1 Jalapeno Pepper (or Fresno Pepper) cut into small dice

1 tbsp chopped Parsley

1 Shallot minced

1/8 tsp Salt

1/2 tsp Black Pepper

The longer this salad sits, the better.  This is a great make-ahead dish for potlucks or Bar B Ques.  After cutting up all of the ingredients, you throw it all in a bowl, stir it up and throw it in the fridge until you are ready to serve.  

Orzo Salad

This is my summer go-to.  It is ridiculously easy to make and it travels so well.  Orzo is a rice-like pasta.  This salad taps into my Italian roots, with its simplicity and freshness.  This salad would be lovely with Quinoa or Wild Rice too!  Just substitute the Orzo with whatever you would like.  Here's how I make it! 

Dressing

2 Cloves of Garlic that have been Minced

1 Shallot that has been minced

1/3 Cup of Chopped Parsley

1/3 Cup Chopped Basil

1 Tsp Black Pepper

1 1/2 Tsp Salt

6 Tbsp Balsamic Vinegar

Cooking the Orzo 

(I have found that cooking the Orzo in 1/2 Chicken (or Vegetable) Stock and 1/2 water adds so much flavor!)

2 32 Oz Containers of Unsalted or Low Sodium Chicken or Vegetable Stock

64 Oz Water

2 Tbsp Salt (This is why the recipe calls for Unsalted or Low Sodium Stock, I like to know exactly how much salt is going in my dishes.)

1 1Lb Box of Orzo

Cook to the directions on the Orzo package

The Salad

1 Lb Organic Cherry Tomatoes Halved

8 Oz Mozzarella Pearls or 1/2 lb Grated Mozzarella Cheese

Your Cooked and strained Orzo

All of the dressing

The Instructions

1.  In a large bowl combine Dressing and the Tomatoes and let them hang out a little while, about 5 minutes.  You can do this while you are straining off your Orzo.

2.  Add the warm Orzo to the bowl and toss in the Mozzarella Cheese.

3. Stir it all together and taste to see if it needs anything more.  You might like it a bit spicy, so you can add a little Red Pepper Flakes or minced Jalapeno Pepper. That's what's great about recipes, you can make them your own!

4.  I prefer to eat this salad at room temperature or after it was just made, but my husband likes to eat it straight out of the fridge.  Whatever you prefer!  This salad keeps very well.  Keep it refrigerated, it is always better the next day (Aren't most things?)

I hope you enjoy this Salas as much as my family and I do.

Lemony Spring Onions

I love Spring Onions.  They liven up anything when they are raw and chopped up, baked potatoes (to me) aren't complete without sour cream and spring onions.  But when they are sauteed, they get sweet and the tips get crunchy, a perfect snack!  One of my girlfriends made these for me and I can't get enough of them!  I add a little kick, here's how I do it:

1 tbsp Grape Seed Oil

2 bunches Green Onions

1 lemon 

1/4 tsp Cayenne Pepper or Chipolte Powder or Chili Powder (totally optional)

1/8 tsp Salt

1/4 tsp Black Pepper

Take the Green Onions (or Spring Onions) and peel off the outer layer (sometimes it has already been done for you) rinse them off and cut about 1" off of the green tip.  Cut the Lemon into quarters.

In a skillet (I like to use Lodge Cast Iron) add the Grape Seed Oil, add the Onions and Lemons (flesh side touching the skillet, trust me, Sooooo worth it).  Sprinkle the Onions with the Spice and S&P.  Turn the skillet on MEDIUM Heat.

Keep an eye on the skillet, turning the onions so they don't burn.  Also turn the Lemons getting the flesh side nice and caramelized.  

When the Onions are golden and soft, squeeze the lemon over them.  It's very hard to eat these with a fork, so using your fingers is totally acceptable.  Enjoy!

Cucumber Salad

This is one of my Dad's favorites.  It is so simple.  Please allow at least 1 hour for this salad to sit and get happy.  I think the theme of my salads that I post is Simplicity and Ease.  

The Ingredients

2 Hothouse Cucumbers Cut in quarters longways and then sliced thinly.

1/2 Purple (or Red) Onion Sliced thin (You could totally chop this up if you like, but I keep them on the bigger side for my youngest son to be able to take them out)

2 Tsp Dry Dill or 1 Tbsp Fresh Dill

1/4 Cup Apple Cider Vinegar

1 Tsp Salt

1/2 Tsp Black Pepper

1/4 Tsp Red Pepper Flakes (Optional)

In a bowl that is large enough for the whole salad combine, Dill, Vinegar, Salt, Pepper and Red Pepper Flakes.  As you chop the Cucumber and Onion, add them into the dressing.  Toss and let rest in the fridge for 1 hour at least.

I love this salad with something rich like Breaded Pork Chops or Meatloaf, the freshness and tang cuts through the richness of those dishes.  You could take the dressing (Dill, Vinegar, Salt, Pepper, Red Pepper Flakes and Onions) and add 4 Tsp Olive Oil and it would be a wonderful dressing on just Tomatoes or Arugula.

I hope this gives you some easy ideas for when you are invited to or you have your next Bar B Que or Potluck.  Salads don't have to be Lettuce, Tomatoes and a Bottled Dressing.  Have fun!  Play with your food!  You might create something that will knock your socks off! 

Herb Rolled Flank Steak

I saw this recipe in a magazine somewhere, but it had mushrooms in it, and since I have a mushroom allergy, I had to make it mine!  Another reason I love cooking:  You can see recipes and if you don't like something, you can make it yours!

I think Flank Steak is unbelievably under used.  It takes to marinade so well.  Grilling Flank steak is a must try!  Taco's, salads, sandwiches, fajitas, Flank Steak is so versatile!  Here is the way I used Flank Steak this week:

I got two Flank Steaks.  Frank, my Butcher at Handy Market he suggested that I have the meat Tenderized.  It is the same as pounding it with a mallet, but it takes 5 seconds.  What Frank suggests, I do!  

The filling for these little babies is very simple!  I didn't do it this time, but I HIGHLY suggest sauteing the filling until all the onion and garlic is not as pungent and letting it cool before you put it on the meat.  It was a little strong for my 8 year old, but he still loved it!

Here is what was used for the filling:

1 tbsp Fresh Thyme Minced

1 tbsp Fresh Rosemary Minced

1 tbsp Fresh Parsley Minced

1 lg Shallot Minced (1/4 cup)

6 Cloves of Garlic that have been Minced (2 tablespoons)

1/2 cup Vegetable or Grape Seed Oil (an oil that doesn't have too much flavor)

1/2 tsp Red Pepper Flakes

1 tsp Black Pepper

1/2 tsp Smoked Sea Salt (Regular Kosher Salt works too)

Chop everything super fine and then squish it all with a mortar and pestle.  After everything has become all combined, not necessarily a paste, but almost, this would be the time to throw it all in a saute pan.  Saute for about 5-7 minutes and let cool completely.  

Lay the Tenderized Flank Steaks out on the paper they came in (to save on the mess) and spread the filling only on one side.

Then roll it and tie it with string.  (I learned this tie from my Grandpa, but tying it with 4 separate strings works too.)

Sprinkle the outside with Salt and Black Pepper then let the meat rest and get happy with its filling.

I thought these babies would be really good with some grilled Carrots (I was right), but grilled corn, mashed potatoes, brussels sprouts, sauted spinach would all be perfect too!

These Flank Steak Rolls can be cooked two ways, you can sear them on the outside in a Cast Iron Skillet then let them finish off in the oven, or you can do it this way:

1.  Get your grill screaming hot (400-600 degrees)

2.  Add the Flank Steak rolls and let them sear on all sides.  About 4-5 minutes on each side.

3. Then close the lid, close off the vents most of the way, and let the Rolls cook for 7-10 minutes on each side. Or if you are using a gas grill, turn down the heat to Med-Low.

4. This is a good time to probe the rolls.  For Medium Rare, pull the rolls when the internal temp is 130 degrees.  

5.  When the rolls are to the desired temperature, remove them from the grill, put them on a cutting board or baking sheet, top with a pat of butter (optional) and cover with foil (NOT optional) and let rest for at least 20 minutes.  Covering with the foil, will ensure that the juices get sucked back into the meat, right where you want them. 

6.  Remove the ties and slice the rolls in 1/2 inch slices. 

Isn't it pretty?

This is the reason that I only cut one roll: Because it makes delicious leftovers the next day!  Two dinners with one night of cooking, PERFECT!  Here's what I love to make with leftover steaks.

This sandwich is super easy, here's how:

1.  Slice a focaccia in half (You can also make this on a baguette)

2. Spread with herbed butter or horseradish or a thin layer of Mayonnaise or a thin layer of Dijon Mustard, your choice.  I used herbed butter.

3.  Slice the meat as thin as you possibly can.  Putting the Flank Steak Roll in the freezer for 5-7 minutes before slicing will make the roll harder and easier to slice.

4. Top the bread with the sliced meat and some fresh greens you might have.  Thinly sliced Purple Onion would be perfect on this sandwich also.  So would some Cherry Tomatoes quartered.

5.  To make the Sandwich perfect, I add shaved Parmesan Cheese (using a vegetable peeler, you "peel" the Parmesan Cheese, Super easy!) for a salty bite.

6.  Don't waste the left over drippings, pour that on top!  It's all flavor!

Slice this bad boy up and enjoy!  This is great for Game Day, a Lunch with Friends or a Picnic at the Beach!  Enjoy!  I hope you make this!  If you do, please tag me on Instagram!

Cheesy Yummy Garlicy Garlic Bread

Ok, Y'all.  We all love garlic bread, that is a known fact.  I know people who can't eat bread will suffer the consequences for some good garlic bread.  Here's the secret: I have cracked the code!  I am sharing with you now something that will change your life!  This is how much I love you.

You can make this garlic bread ahead of time and just bake it or throw it on the Bar B Que as you are putting your meal onto serving dishes, or adding the last minute touches to your meal.  

Here's what you need:

1-2 French loaves (there will be enough spread for 2 loaves)

8 oz Unsalted Butter room temperature

8 oz Mascarpone or Cream Cheese

1 tbsp minced Fresh Basil

1 tbsp minced Fresh Thyme

1 tbsp minced Fresh Parsley

4 cloves of minced Fresh Garlic

1 1/2 cups Grated Parmesan Cheese

1 tsp Black Pepper

1/2 tsp Red Pepper Flakes (Optional but needed)

1/2 tsp Salt

1 tsp dry basil

Here's how I make it:

In a bowl combine:

Room Temperature Butter

Mascarpone or Cream Cheese

Minced Fresh Basil, Fresh Thyme, Fresh Parsley and Minced Fresh Garlic

1 cup of the Grated Parmesan Cheese (the rest will be used later)

Black Pepper

Red Pepper Flakes (This doesn't make it too spicy for my youngest son.)

Salt

Set this aside.

Take the French Loaf and cut it into 1" slices. DO NOT CUT ALL THE WAY THROUGH!  You want to be able to pull this apart.

Rotate the French Loaf and then make slices so you are cutting the loaf into 1" cubes.

Now spread apart all of the slices and smear the spread into every slice of the loaf.  The messier the better!

Now is the time you are going to combine the remaining Parmesan Cheese with the Dried Basil and set aside.

Ok, so when you bake this (or put it on the BBQ) you are going to wrap it in two sheets of aluminum foil.  So you don't waste any of the Parm Cheese, put the loaf on the first of the sheets of aluminum foil.  Then go to town with the Parm.  The more, the happier your people will be!

Isn't it pretty?  Just wait...  Now is the time to start wrapping the loaf.

Bake this beautiful ball of goodness at 350 degrees for 20-30 minutes or throw it on the BBQ for 20ish minutes.  Then pull the foil off (to save on the mess, leave the loaf on the bottom foil.) and enjoy.  You might want to make one for yourself because it won't last long and if you are busy, you won't get any... Trust me.

Hellloooo Lover!  For real!  This is so stinking good!  I promise.  

Enjoy!  We did!  

Smoked Ribs on Bertha (or in the oven!)

Ribs.  

I love me some good, slow smoked, dry rubbed, pork ribs.  Sometimes I am good for a beef rib, but I find that pork ribs are a little bit more delicate.  They are easier to handle and you don't look like a Cave Man eating them.  You can still eat pork ribs with your pinkie out.  These ribs are called Baby Back Ribs.  No, that doesn't mean that they are from baby pigs, it is just where they come from on the pig.  Baby Back Ribs come from up high on the back of the pig, up near the spine, that's why they have the curve on them.

When I am smoking or oven cooking ribs, or any beef or pork, I let it sit out for at least 30 minutes, an hour is better.  Getting your meat to room temperature (cool when you touch it, but not warm (About 70 degrees) ensures you get a more even cook.  When I have let my beef/pork sit out, I pull it out of the fridge, pat it dry and then I season it and let it sit out.  I have found that the seasoning has more of a chance to seep into the meat while it is relaxing from being so cold.  

For my rub pork I add Brown Sugar or Agave to the seasonings.  The lightness of the pork takes to the sweetness more than beef.  With beef I add a touch of coffee or I just keep it a simple salt/pepper/garlic powder rub.  But more on that when I make a pot roast or a brisket.  

When making pork ribs, there is a natural membrane on the underside of the rib.  You can't see it.  It's like a layer of plastic, if you will.  You need to peel this off.  If you leave it on, it can get tough and you will not be able to chew through it.  You can have your butcher remove this (it will take 5 seconds for them) or you can try to do it.  It's super simple, you take a small knife (or I use my fingernail. Totally grosses out my husband, but it gets the job done.) and skim it across the top or the bottom of a rib.  you will see a clear, thin layer of "plastic" separate from the bone and the meat.  Get a good hold on it and pull it off of the entire slab of ribs.  You will see what I mean when you do it, and you can ask for your butcher to show you how to to do this step or to show you what this membrane is.  They will be happy to help.

I prefer to use a dry rub when smoking meat.  I haven't found a sauce that does well with smoking. And to be honest, using a dry rub, there is much less of a mess in my grill/smoker/oven to clean up later.

With these beautiful Babies, I made the rub as follows: (yes, I would do this if I was baking the ribs in the oven too.)

1/2 c brown sugar

1/4 c black pepper

1/4 c onion powder

1/4 c garlic powder

1/4 c paprika

1/4 c salt

2 tbsp dry mustard

You will have plenty left over after you rub your ribs.  This keeps great!  Just keep it in an air tight container in a dark cabinet.  Paprika, when it is exposed to too much light goes bad, and you don't want that.

While Bertha (my Big Green Egg) is warming up (I use wood charcoal with oak or apple wood for pork) I let the ribs rest on a sheet pan, on my counter.  I let Bertha come to temp slowly so it is easy to cap her at the perfect temperature.  

I don't have one of those fancy Rib Stands (yet) but I make due with wrapping the ribs into a circle and tying them off with Kitchen Twine.  (Now, if you will be baking these Babies, you don't need to do this step you will just leave them on a baking sheet flat and they will be just fine.)  

I get Bertha (or my oven) to 225 degrees and I will smoke (or bake) these Babies for 5 1/2 hours.  Make sure you have a little pan with some water (in the oven or the smoker, this is important), doing this will ensure that your ribs stay moist and fabulous.  

I know I have talked about this before, but it is so important: when your meat (any meat: beef, pork, chicken, venison, bison, etc.) is pulled from the Oven, Bar B Que, or Smoker LET IT REST!  For at least 15 minutes AT LEAST!  This will make the juices go back into the meat and you will be a happy person.  Please do not skip this step.

When you do cut in to these beautiful ribs you will get to enjoy the beauty of them.  Everyone will smell them and come running.  My boys can't keep their fingers off of my cutting board, trying to get any crispy bit or piece of meat that they can get their hands on.  This is also great for a party!  People will think that you slaved in the kitchen for hooooouuuuurrrs, when you really didn't.  I hope you enjoy this recipe.  If you make your own Baby Back Ribs, Tag @bethanysfoodadventures on Instagram, I would love to see how they turned out!  Cheers!