Barbecue With Me :: Backyard Barbecue Party Articles :: Backyard Barbecue Party Side Dish Recipes
Backyard Barbecue Party Side Dish Recipes
Ingredients: 4 pounds medium red potatoes unpeeled, 5 medium zucchinis, 1 teaspoon kosher salt, 1/4 cup virgin olive oil.
Ingredients for Dressing: 1/2 cup rice wine vinegar, 1/2 cup canned undiluted condensed consumme, 1/3 cup dry white wine, 3 tablespoons chopped fresh tarragon or 1 tablespoon dried, 4 tablespoons fresh chives or 1/3 cup minced green onions, 1 1/2 cup virgin olive oil, 2 teaspoons kosher salt.
At least two hours before the barbecue up to 8 hours, scrub the potatoes, place in large saucepan cover with water and add the salt. Bring to a boil reduce heat and boil gently until just tender. 30-35 minutes.
while potatoes are cooking wash zucchini, cut into 1/3 inch slices, In large skillet add oil and saute the zucchini turning occasionally, until just tender. 3-5 minutes.
Prepare the dressing by combining all the ingredients in a jar with a tight fitting lid. When potatoes are tender drain, and when cool enough to handle cut into 1/2 inch cubes, toss with the dressing in large salad bowl untill throughly coated then add the zucchini toss gently, cover tightly and refrigerate for at least two hours. Toss gently before serving.
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Ingredients: 2 cups sugar, 1 cup water, 2 teaspoons kosher salt, 1/2
teaspoon black pepper,1 cup balsamic vinegar, 1 15-oz. can green beans,
1-15 oz. can kidney beans, 1-15 oz. can wax beans, 1-15 oz. can lima
beans (all 4 cans rinsed and drained well), 2 cups chopped celery, 1
large red onion thinly sliced, 1 diced red pepper, 1 diced green pepper.
Up to 24 hours before your backyard barbecue party combines the sugar,
water, kosher salt and black pepper in large sauce pan bring to a boil,
then simmer for 10 minutes. Cool for 1/2 hour and then add the balsamic
vinegar and the 4 cans of rinsed and well drained beans. Cover tightly
and allow to marinate in your refrigerator for at least 12 hours.
The morning of the festivities wash and prepare the last four
ingredients cover tightly, place in the refrigerator and just before
serving add to the Four Bean salad.
Ingredients for Slaw: 1 large head shredded cabbage, 1-15 ounce can pineapple bits reserving the liquid for dressing), 2 cups shredded coconut, 1 1/2 cups minature marshmallows.
Ingredients for Dressing: reserved pineapple syrup, 1 1/2 cups whipped sour cream.
Three hours before party combine slaw ingredients, whip the sour cream and flavor to taste with reserved pineapple juice, fold into slaw cover tightly, refrigerate until serving.
Pea Salad (serves 12)
Ingredients 2-20 ounce packages frozen peas, ½ cup minced red onion, 1 chopped red pepper , 1 chopped yellow pepper, 11/2 cups thinly sliced celery, ½ cup mayonnaise, ½ cup plain yogurt, 3 tablespoons sugar, 1 teaspoon Kosher salt.
The morning of, or two hours before your backyard barbecue party, combine mayo, yogurt, sugar and salt and pour over veggies in large salad bowl. Toss, cover tightly and refrigerate until serving.
Carrot Raisin Salad (serves 12)
23 peeled and grated carrots, ¼ cup minced green onion, 1 cup raisins, 1 cup mayonnaise, 1 cup plain yogurt.
On the day of your backyard barbecue combine the mayo and yogurt with the carrots, onions and raisins. Cover tightly and refrigerate until use.
Pepper Relish (serves 12)
Ingredients: ¼ cup virgin olive oil, 6 sweet peppers (2 red, 2 green and 2 yellow) cut length wise into ¼ inch strips, 2 large red onions cut in ¼ inch rounds, 3 diced large ripe tomatoes, 6 thinly sliced garlic cloves, ½ cup chopped fresh basil, ¼ teaspoon kosher salt, ¼ teaspoon cracked pepper, ¼ cup fresh squeezed lemon juice.
One or two days before the backyard barbecue party, heat the oil in a large skillet over high heat, add the peppers and onion. Stir frequently until onions have softened 8-10 minutes, blend in the tomatoes and garlic stirring for 2-3 minutes. Remove from heat and add the basil, salt, pepper and lemon juice. Cover tightly and refrigerate until ready to serve.
Watermelon Salsa Salad (serves 12)
Ingredients for watermelon salsa: 8 cups chopped seedless watermelon, 1 cup finely chopped jicama, ¼ cup freshly squeezed lime juice, 1/4 cup chopped cilantro, ¼ cup chopped green onions, 2 seeded jalapeno pepper finely chopped, 1 teaspoon garlic salt.
Prepare and combine all the salsa ingredients in a large bowl tightly covered in the refrigerator until ready to serve. This side dish recipe is best made on day of barbecue party. Great with chips.
Ingredients: 4 ears of corn with kernels removed, 1/3 cup apple cider vinegar, 1/3 cup virgin olive oil, 4 stalks of finely chopped celery, 1 diced red pepper, 1 diced green pepper, 1/2 cup sweet pickle relish, 4 thinly sliced green onions, 2 minced jalapenos with seeds removed, 2 teaspoons dry mustard, 2 teaspoon paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper.
Simmer the corn in the vinegar and oil over medium high heat for 3 to four minutes or until crisp tender stirring frequently. Take of the heat turn into a large glass bowl and let cool. Combine with remaining ingredients adjusting the seasonings. Cover tightly and refrigerate up to seven days before your barbecue party.
Bulgar Wheat Salad (serves 12)
Ingredients 3 cups boiling water, 1 ½ cups bulgar wheat, 1 ½ cup finely chopped parsley, ¾ cup chopped green onion, 2 large chopped ripe tomatoes, 3 tablespoons chopped fresh mint, 2 teaspoons kosher salt, 1/3 cup freshly squeezed lemon juice, 1/3 cup virgin olive oil.
From five to 24 hours before the barbecue party pour the boiling water over the bulgar wheat in a large mixing bowl, let it sit for 1-2 hours until fluffy and water is absorbed. Meanwhile make a dressing of the salt, pepper, lemon juice and olive oil. Add the remaining ingredients to the bulgar and pour dressing over all mixing well. Cover tightly and refrigerate until serving.
Read the next Backyard Barbecue Party article on Planning A Backyard Barbecue Party