Need side suggestions

K

kathleen

Well-known member
I am having a small (6 couples) dinner party the week of the 4th. It is casual so I was planning on making bbq chicken. However, I am stumped as to sides. Normally, I would grill a bunch of veggies but our grill isn't large enough to accomodate all the chicken and all the veggies. I have had only mixed success grilling the vegetables in advance...they tend to get soggy. So, my question is, does anyone have a suggestion as to how to assure the veggies don't get soggy. Or, alternatively, does anyone have an idea of a side dish that can be made in advance that will go with the chicken. In case this helps, I am very big on colors...I teach my toddlers that they must have at least 4 colors at every meal (trying to develop healthy eating habits in them). I don't want to serve an entirely beige meal. A bit anal, perhaps, but that is the way I am.

Thanks so much. You all have been so helpful these last several days.

Kathleen

 
I like to serve this with barbecue, REC: Mango, Jicama and Avocado Salad in Lime Vinaigrette

Mango, Jicama and Avocado Salad

¼ cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1¼ tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded and cut into ½ inch dice
1 JICAMA (about 1 pound) skinned and cut into ½ inch dice
1 HAAS AVOCADO, ripe but firm
¼ cup CILANTRO LEAVES, coarsely chopped

In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.

In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into ½ inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.

 
It must be the popping sensation, or the fun of spitting out the pits, lol.

I just know they look better in this dish because they hold their shape.

 
REC: Carrot, Orange, and Radish Salad

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
REC: Carrot Rapee

CARROT RAPEE

INGREDIENTS:

1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)

DIRECTIONS:

1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).

2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.

3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.

Serves 6

From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap

 
REC: Citrus Green Bean Salad

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)

1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

 
REC: Grilled Tuscan Vegetables...This is one of my favorites and is diffidently

better made the day before. I always serve at room temperature.

Grilled Tuscan Vegetables

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 clove garlic -- minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
3 small eggplant
3 small zucchini
3 small red bell peppers
3 small yellow bell peppers

Place first 7 ingredients in a small bowl and mix well.

Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.
Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.

- - - - - - - - - - - - - - - - - -

NOTES : May be prepared 1 day in advance.

 
Do you think the nicoise/provencal flavors will

compliment the barbecue sauce on the chicken or come into conflict with it? I had thought of the Barefoot Contessa's nicoise potato salad but was worried about the flavors blending. If it helps, I am making a very traditional bbq sauce.

Thanks.
Kathleen

 
Hmmm, with a sweet sauce this might be a little puckery. How about roasted red peppers

You can roast them ahead of time, or right before the chicken while the coals are at their hottest. You could roast red, green and yellow peppers for color.

(Grill peppers until blistered all around. Let cool a few minutes. Peel and cut into strips. Don't rinse! Toss with olive oil and crushed garlic. Season with salt.)

 
Green pea and watercress puree - made this last night for a dinner party and ..

it was devoured as usual. EAsy too. And colorful!!

Green Pea and Watercress Pur?e

It was a very pleasant surprise when we discovered how well this favorite spring recipe froze. Always popular at Easter because of the bright color, quick preparation, and simple spring ingredients, making it ahead of time makes it convenient as well.

20 ounces frozen baby green peas
2 bunches washed and torn watercress
1/3 cup softened butter
Salt
Freshly ground black pepper

Preheat the oven to 350 degrees. Place the peas in a saucepan and cover with water. Bring to a boil over high heat. Add the watercress, cover, and turn off the heat. Let sit for ten minutes, then drain well. Cool to room temperature and then pur?e in a food processor or blender until very smooth. Add the butter and salt and pepper to taste and blend again. Pour into a casserole dish and bake for 30 minutes. If you are making the dish in advance, do not bake until ready to serve, store in the refrigerator for up to 24 hours, or freeze for up to a month.

Reheating Directions: Bake the refrigerated pur?e in a preheated 350 degree oven for 45 minutes. Cook the frozen pur?e in a large heavy saucepan over medium low heat for 25-30 minutes, stirring occasionally until heated through.

Makes 8 servings.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Sitting/Cooling Time: 20 minutes
Reheating Time: 45 minutes
Total Time: 1 hour, 5 minutes

 
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