Side Dish

Course: 
  • 4 tablespoons lard, plus more for greasing the pan
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped red bell pepper
  • 3 tablespoons all-purpose unbleached flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne
  • 1 cup milk
  • 11/2 cups fresh corn
  • 1 egg, slightly beaten
  • 2 green bell peppers, halved, membranes and seeds removed
  • 2/3 cup panko crumbs
  • 1/4 teaspoon paprika

Corn-Stuffed Peppers

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Course: 
  • 4 large  sweet onions, unpeeled
  • 1 tablespoon cumin seeds
  • 1/2 cup grated asadero, Manchego, Monterey Jack or other good melting cheese cup
  •  grated Cotija, Romano or other aged cheese
  • 3 tablespoons sour cream
  • 1 tablespoon balsamic vinegar
  • hot sauce, salt, and pepper to taste

Roasted Onions Stuffed with Cheese

 

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Course: 
  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • 1 (8-oz.) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

Fresh Corn Cakes

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  • 1 onion, chopped
  • 1 tablespoon unsalted butter
  • 2½ pounds boneless skinless chicken breasts
  • 1 quart unsalted chicken broth
  • 1½ teaspoons salt
  • 1/2 teaspoons. freshly ground pepper
  • 24 large hard-cooked eggs, peeled
  • 1 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2  tablespoons fresh lemon juice
  • Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

Chicken Salad Deviled Eggs

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