Side Dish

Course: 
  • 1 1/2 lbs green beans, trimmed and cut into 2-inch pieces
  • 3 tablespoons extra virgin olive oil, plus extra for sprinkling
  • 2 large pears, ripe, peeled and cut into 1-inch chunks, Bosc are preferred
  • 8 ounces ham, cut into 1/2-inch chunks
  • 1/2 cup chicken stock plus extra
  • salt and pepper
  • freshly squeezed lemon juice for sprinkling

Green Beans Pears and Ham

Green Beans Pears and Ham 

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Course: 
  • 1 tablespoon olive oil
  • 2 tablespoons pancetta, diced or 1 slice bacon, diced
  • 1 anchovy fillet, chopped
  • 1/4 cup onion, minced
  • 1 tablespoon garlic, minced
  • 8 cups spinach leaves
  • 2 tablespoons raisens, dark or golden
  • 1 tablespoon pine nuts, toasted
  • salt and pepper to taste

Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts

Sicilian Style Sauteed Spinach With Bacon Anchovy And Raisens 

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Course: 
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons chili powder (optional)
  • salt & pepper to taste
  • 3 ears corn about 2 cups corn kernals
  • 3 tablespoons red or green pepper, diced (optional)
  • 2 large eggs, lightly beaten
  • 1/2 cup water
  • 1/2 cup Cheddar cheese, grated
  • 2 tablespoons butter, melted
  • vegetable oil for pan frying

Cheddar Corn Fritters

Cheddar Corn Fritters 

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Course: 
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 10 black olives, Greek or Italian
  • 1 roasted red bell pepper, diced
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh parsley
  • 1 head broccoli, separate florets and stems
  • 4 ounces feta cheese or goats cheese
  • salt and freshly ground black pepper
  • 1 teaspoon lemon rind

Broccoli With Red Pepper, Olives, and Feta

 

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Course: 
  • 1 tablespoon butter
  • 1 onion, monced
  • 1 garlic clove, minced
  • 1 green pepper, finely chopped
  • 3 large tomatoes, peeled, seeded and chopped, juice reserved
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon Tabasco pepper sauce
  • 3/4 teaspoon salt
  • freshly ground black pepper to taste
  • 1-1/2lbs (about 4 dozen) fresh okra, washed and trimmed

Okra Creole Style

Okra Creole Style 

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  • 1 pound shrimp, cooked, peeled and  deveined
  • 2 green onions, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind, no white attached
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Creole seasoning
  • 3 tablespoons mayonnaise
  • 1 cup breadcrumbs
  • salt and freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons oil
  • tartar and cocktail sauces for serving, optional

Shrimp Cakes

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Course: 
  • 6 large handfuls of fresh small okra
  • 2 tablespoons baking soda
  • 1/4 cup extra-virgin olive oil
  • 6 large tomatoes, peeled and diced
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • Leaves from 1 sprig fresh oregano, chopped
  • leaves from 1 sprig fresh basil, chopped
  • freshly ground black pepper
  • salt

Stewed Okra and Tomatoes

 

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