suggestion needed for another side for a barbecue dinner

J

janet-in-nc

Well-known member
I had promised a friend I would make deviled eggs for her barbecue dinner when there were to be about 15 guests. Now the number has grown to 35 and I'm not interested in making that many eggs. She is serving barbecue, rolls, salad, coleslaw, corn pudding. Appetizers and dessert are taken care of. Anything I can add? I think the appetizers will only be cheese and crackers or maybe that mixture of cold beans etc. dip.

 
Diana Kennedy's Charro Beans

1/4 pound pork rind (I use salt pork)
1/2 pound pink or pinto beans
1/4 onion, sliced
2 small cloves garlic, sliced
6 cups water

Combine all and cook until done. Taste for salt fifteen minutes before and add a little if needed.

3 thick strips bacon, cut in small strips
2 tablespoons lard or bacon drippings
2 medium tomatoes, diced-I use a can if I can't find good ones
3 chile serranos, finely chopped ( I use jalapenos, but sometimes they don't have much bite)
2 large whole sprigs cilantro, chopped - I use a good half cup packed

Heat lard in skillet, render bacon in it until starting to brown, add remaining ingredients and cook over a fairly high flame 10 minutes or so, until well seasoned. Combine with beans and simmer uncovered on low flame about 15 minutes.

 
I agree with judy! How about this REC? Four-Cheese Spinach Macaroni is delicious....

FOUR-CHEESE SPINACH MACARONI (from CHRISTMAS WITH SOUTHERN LIVING 2004)

12 ounces penne pasta (I use a full pound.)
2 Tbsp butter or margarine
2 garlic cloves, pressed
2 cups whole milk
1 cup (4 oz) shredded Parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (8-oz) container mascarpone cheese
1 (4-oz) package crumbled Gorgonzola cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 (10-oz) package frozen chopped spinach, thawed and well drained or squeezed dry
1 cup soft breadcrumbs
2 Tbsp butter or margarine, melted

Cook pasta according to package directions, and drain. Meanwhile, melt 2 Tbsp butter in a Dutch oven over medium heat; add garlic, and saute 1 minute. Gradually add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and the next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" by 9" baking dish.

Thoroughly combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 Tbsp melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375 degrees F. for 20 minutes or until golden.

Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.

 
For my BBQ dinners I serve pole beans (also called Italian green beans)with some onions

cooked with it. Have also done baked beans. And also usually make the Lexington slaw (red slaw) AND cole slaw.
And the really good BBQ man here serves smoked collards with his spread that are TDF!!. Maybe can't smoke them but just collards would be super.

Just made a batch of BBQ Saturday for a beach trip lunch

 
Two late entries that are tried and true

Both of these were made up many years ago and I still use them for sides for BBQ:

CATHY’S CREAMY PASTA SALAD

8 oz dry pasta (bows, twists, shells, or tri-color)
1 15-1/2-oz can garbanzo beans, drained
6 oz sliced, drained black olives
1-1/2 cup chopped onion
1 cup shredded carrots
1 cup shredded or sliced green peppers
2 cups chopped tomatoes
1 cup sliced radishes
1 16-oz jar Marie’s Creamy Italian Salad Dressing or some kind of spicy Ranch
1 T basil
1 T oregano
1 T garlic powder
2 T dry parsley (or fresh, chopped)
1/2 tsp chili peppers, dried
1/3 cup parmesan cheese
Cook and drain pasta, and cool it under cold water. Mix with the rest of the ingredients.

Cathy's ZIPPY BEAN SALAD

1 can (15 oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can baby corn, drained and cut
1 can (15 oz) small pitted black olives, drained
1 chopped green pepper
1 chopped medium onion
1 large sliced carrot
2 chopped stalks celery
1 T fresh oregano or 1 tsp dry
1 T fresh basil or 1 tsp dry
2 tsp pepper

Dressing: half medium hot picante sauce or salsa and half low fat or no fat Kraft Italian dressing.
Mix beans, olives, green pepper, carrot, onion, celery and herbs.
Pour dressing over bean mix and refrigerate at least 4 hours.

 
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