Essential Sides for your BBQ

Your “sides” can make or break your otherwise great BBQ. This trio of side dishes is my recommendation for this year’s 4th of July cook-out. Instead of the traditional mayo-loaded potato salad, I serve a lighter version with fresh herbs and a bright dressing.  This potato salad can also be served warm.  A plain cole-slaw is completely transformed with the addition of a spicy rémoulade sauce. Fresh corn is a staple for this time of the year, but in this version, the kernels are stripped from the ears of corn and lightly sautéed for a more elegant and colorful side dish that doesn’t require last minute cooking. For this year’s Fourth of July cook-out, why not try all three?

Mayo-free Potato Salad

• 3          lbs.            small Yukon Gold or Red potatoes, scrubbed clean
• 1          TBSP        salt (to salt the water)
• 1          cup            sweet onion, finely diced
• ½         cup            cornichons (or small dill) pickles
• ½         cup            flat-leaf parsley, finely minced

For the dressing:

• ¼         cup            white wine vinegar
• 1          TBSP.       grainy Dijon mustard
• 1          tsp.            sea salt
• ½         tsp.            black pepper
• ¼         cup            cup extra-virgin olive oil
• 1           TBSP.        fresh chives, minced
• 1          tsp.            caraway seeds, lightly toasted and ground (optional)

1. Put the potatoes in a large pot. Add enough cold water to cover the potatoes. Bring to a boil over high heat, add one tablespoon of salt and then reduce the heat to maintain a simmer. Cook the potatoes until they are tender when poked with a fork, about 20 minutes, depending on their size. If the potatoes are not all the same size, remove each as it is cooked.

3. While the potatoes are cooking, make the dressing: in a small bowl, whisk together the white wine vinegar, mustard, salt, and pepper. Slowly drizzle in the olive oil until well combined. Whisk in the caraway seeds, if using.

4. Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin, (or keep the skin on, if you prefer.) Cut the potatoes into small chunks. Add the onions, cornichons and fresh parsley and gently mix. Whisk the vinaigrette again and then fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Summer Corn Tricolore 

• 2          TBSP.              olive oil
• ½         sm.                 red onion, diced
• 1          small                orange or red bell pepper, diced
• 2          TBSP.              butter
• 5          med.                ears of sweet yellow corn (kernels cut)
• 1½       tsp.                  sea salt
• 1          tsp.                  pepper
• 1          TBSP.              fresh chives, minced (optional)

1. In a large pan heat the olive oil over medium heat and add the onion. Sauté for 5 minutes, until the onion is soft. Stir in the diced bell pepper and sauté for 3 more minutes.

2. Melt butter in the same pan. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for about 7 minutes, until the corn just loses its starchiness, but remains crisp.

3. Season to taste, gently stir in the chives and serve warm as a side dish to grilled meat.

Note: I usually use fresh corn, but this time I grilled the corn before I added it to the salad.

(This recipe is slightly adapted from a favorite Barefoot Contessa recipe).

Creamy Cole Slaw with Spicy Rémoulade Sauce

• 4          cups          finely shredded green and red cabbage
• 1          large           carrot, grated coarsely

Spicy Rémoulade Sauce:

• 1          cup            mayonnaise
• 2          TBP.         whole grain mustard
• ¼         tsp.            Worcestershire sauce
• 1          TBSP.       fresh parsley, finely chopped
• ½         TBSP.       freshly squeezed lemon juice
• 1          tsp.            sweet Hungarian paprika
• 1          sm.            garlic clove, passed through the garlic press
• ¼         tsp.            ground red pepper (cayenne)

1. To make the rémoulade sauce, stir together all ingredients until blended.

2. Cover and chill until ready to serve.

3. In a large bowl, combine the shredded cabbage and the grated carrot.

4. Add most of the chilled rémoulade sauce and mix well. Refrigerate until ready to serve.