Give me your best BBQ Potluck side dish!!

[laughsandlaughs]

I need a recipe for a potluck barbeque this weekend....the host is making hamburgers, chicken, etc and we're each supposed to bring something to go with it. I want a salad or sidedish, instead of a dessert. Thanks!!!

[Jewel]

I'm at work and have no recipes in front of me, but I think that menu calls for some spicy BBQ beans! Phoebe, any recipes in your arsenal that would work? Peppers, onions, creamy beans...

OK, now I'm hungry! http://www.cookinglight.com/bbs/biggrin.gif

[mandarin2j]

I have a super-healthy seafood salad recipe, but it can't sit out for very long. Let me know if you're interested.

-Amanda

[HDgirl]

I have a recipe for block party beans that is really good...of coarse I don't have it with me..if you're interested I can post it later.

[laughsandlaughs]

The beans would be great, or even something more unconventional! Thanks!

[KValley]

laughsandlaughs:

The following thread "Lunch Salads for Kim" has a recipe for Black Bean, Red Pepper, and Onion salad. I made this for a potluck a couple of weeks ago and it was a hit- everyone was asking for the recipe. It is also very easy... http://www.cookinglight.com/bbs/Forum1/HTML/007913.html

This thread has several bean and pasta salad possibilities that I am just starting to work my way through.

Take a look as well at the thread on Black Bean Recipes that I posted earlier this week (I'm on a black bean kick, can't you tell!!)- there are some incredible recipes for Frijoles Negros. This would be an interesting twist on the ubiquitous BBQ Baked Beans. http://www.cookinglight.com/bbs/Forum1/HTML/008019.html

Cheers,

Julie



[This message has been edited by KValley (edited 06-07-2001).]

[SandyM]

Here's a link to a recipe for beans from Buddie that got rave reviews:
http://www.cookinglight.com/bbs/Forum1/HTML/004294.html

[AvrilH]

I have discovered that fruit platters (as opposed to veggies) are generally a wonderful (and oft-overlooked) addition to any function. Include a dip (something as basic as light cool whip and ff strawberry yoghurt can be great), and a wide variety of fruits. It is now my policy to have a fruit platter as the foundation of any buffet-style table I lay out.

Kids and health conscious adults will love you.

If you want to impress, though, an easy to handle sidedish is a phyllo bundle of some sort. What about the spakikopitas from this months' CL? I bet they'd be lovely cool.

[Wendy w]

I had to go home for lunch so I grabbed this while there, as I have always wanted to share this with all of you. It is really good!

This was developed by a friend of mine who is a trained chef. It solves the dillema of whether to bring potato salad or coleslaw. Please note that he does not use exact measurements.

Jonathan's Potato Slaw

Ingredients:
4 or 5 cooked potatoes

1 green cabbage

1 red onion

Lawry's Seasoned Salt

1/2 cup mayonnaise

dried dill weed

Method:

1. Boil unpeeled potatoes for 20-30 minutes. Test doneness by piercing potatoes throught the middle with a knife. When crunchiness is gone, they're done.

2. While potatoes are boiling, cuta cabbage into thin strips with knife or food shredder. Place cabbage in a large bowl.

3. Chop red onion into coarse dice. Add to cabbage.

4. Sprinkle seasoned salt over cabbage and onions. beware of making salad too salty. Add a little, mix, and taste as you go. This is the best part of making this delicious salad!

5. When potatoes are fully cooked, run under cold water to cool. Peel.

6. Cut potatoes into cubes and add to the cabbage and red onion. Mix.

7. Add mayonnaise. Use more or less depending on your taste.

8. Add dill, mix some more. Taste. Adjust seasonings. Serve.

Salad is best if made the day before.

Wendy's notes: I like to use large red potatoes and Trader Joe's Soyonnaise. It is better for you than regular mayonnaise and is not as icky as the fat free. I also use a minimal amount.

Enjoy!

[DmOrtega]

I went to bbq and someone else had brought Hummus and pita cut into triangles. The hummus was purchased from a store. I thought they tasted great and was a great idea for an outdoor bbq.

[sneezles]

This is a great side dish to hamburgers...I like to put on my burger!

Texas Caviar

Makes 6 cups

1 (16 ounce) package frozen Black-eyed peas
1 cup green papper, chopped into pieces about the size of the black-eyed peas
1 cup red bell pepper, chopped as above
1/4 cup finely chopped jalapeño pepper, ribs and seeds removed
1 cup yellow onion, chopped pea size
1 cup finely chopped green onion, green tops included
2 cloves garlic, chopped
1 cup fine chopped parsley
2 tsp salt, or to taste
1 tsp maple syrup
3/4 cup olive oil
1/4 cup red wine vinegar

Cook black-eyed peas, according to package or just until tender, 20-30 minutes. Drain well.
Place peas in a large bowl. Toss with peppers, onions, garlic, and parsley. Whisk together oil, vinegar, syrup and salt. Adjust seasonings to taste. Pour over pea mixture and refrigerate overnight to meld flavors. Can be kept in fridge for up to 2 weeks.

Notes: I find that this is a lot of salt so I add only 1 tsp when first making it and then add more if needed the next day. I also like to use orange and yellow bell peppers for either half of the green and red or in place of them. I have also used less oil and then cut the vinegar accordingly.

[Holly in KC]

Though not exactly a side dish, here's a corn relish recipe from Moosewood Restaurant's Low Fat Favorites that we really enjoy with hamburgers.

Corn Relish

Intensely sweet-and-sour, this relish still retains a fresh taste and texture that is almost salad-like because it cooks for just 15 minutes.

We serve Corn Relish as an accent to other foods. It can make a bland dish more interesting for those at the table who want a little spark. This versatile relish is good on simple grilled fish, potato salad, bean dishes, and sandwiches alike.

1 1/2 cups fresh or frozen corn kernals
1 cup finely chopped celery
1 cup finely chopped red and/or green bell pepper
1 cup finely chopped red onions
1/3 cup brown sugar
1 cup white or cider vinegar
2 tablespoons prepared yellow or Dijon mustard
2 garlic cloves, pressed
1 fresh chile, seeded and minced, or Tabasco to taste

Combine the corn, celery, bell peppers, red onions, brown sugar, vinegar, mustard, garlic, and chile, if using, in an uncovered saucepan. Bring to a boil on high heat, then reduce the heat and simmer for 15 minutes. Serve at room temperature. Stored covered in the fridge, Corn Relish will keep 4 days.

[This message has been edited by Holly in KC (edited 06-07-2001).]

[LGBurns]

Here are my two favorite bbq side dishes--both from Eating Well Magazine May/June 98:

Texas Bean Salad

1/3 cup prepared spicy bbq sauce
3 Tbsp. cider vinegar
2 tsp. molasses
1 15-1/2 oz. can pinto beans, rinsed (I usually use kidney beans)
2 medium tomatoes, seeded and coarsely chopped
1 bunch scallions, trimmed and chopped (1 cup)
Salt & freshly ground pepper to taste
Hot Sauce to taste

In a large bowl, whisk bbq sauce, vinegar and molasses. Add beans tomatoes and scallions; toss to coat. Season with salt, pepper and hot sauce. (The salad will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.)

Makes 3 cups, for 4 servings.

125 cal, 6g protein, 1g fat, 25 g carb, 635 mg sodium, 0mg chol, 1g fiber.


Roasted Corn Salsa
4 cups corn kernels (from 6-8 ears or frozen)
1 red bell pepper, diced
1 4-oz can chopped mild green chiles
1/4 cup chopped red onion
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper

1. Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12-15 min.
2. Transfer to a large bowl and mix in remaining ingredients. Let stand 30 minutes before serving. (The salsa will keep, covered, in the refrigerator overnight. Bring to room temperature before serving.)

Makes 4 cups, for 4 servings
155 cal, 6 g pro, 0 g fat, 39 g carbs, 610 mg sod, 0 mg chol, 5 g fiber

[foodiedelite]

These disappear in record time at potlucks. I get a lot of requests for the recipe.

3 Bean Casserole
2 lbs cans of:
1 can Kidney Beans, drained
1 can Pinto Beans, drained
1 can Pork & Beans, not drained
1 green bell pepper, finely chopped
1 bunch scallions, chopped fine
4 slices bacon
1/2 bottle chili sauce
3/4 cup brown sugar
Optional: Red Pepper Flakes to taste

Cook bacon, bell pepper and onions together. Drain off grease. Combine chili sauce and brown sugar. Mix beans, bacon mixture and chili sauce together. Bake at 350 degrees for 1 hour to 1 hour 15 minutes.
Serves 8-12.

[schuh]

There was a CL recipe for barbequed baked lentils in a CL article on lentils a few months back. I thought it sounded awesome but didn't try it. Just a thought.

[This message has been edited by schuh (edited 06-09-2001).]