BBQ SIDES 3 Ways
For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
JULIENNE PEELER:
BOOS BLOCK CUTTING BOARD:
SALAD SPINNER:
MANDOLINE:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
7.25qt DUTCH OVEN:
12 CAST IRON SKILLET:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
MICROPLANE:
--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water
Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.
--
CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper
Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.
--
STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder
Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.
Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#bakedbeans #streetcornsalad #coleslaw
CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
I found the BEST salad to take to a picnic! 3 Bean Pasta Salad Recipe
Let the summer recipes begin! This 3 Bean Pasta Salad recipe is sure to be a hit at your next picnic or potluck and is a cinch to make. I also share my best tips and tricks for preparing cold salads.
Kitchen Scale:
Loaded Potato Salad video:
3 BEAN PASTA SALAD (Italian Bean & Pasta Salad)
350g frozen lima beans, cooked, drained, and cooled
1 can red kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
4 slices (sandwich sized) of mozzarella cheese
1/2c Kraft Roasted Garlic vinaigrette
1/2 to 1tsp Italian seasoning
2c dry medium shell pasta, cooked, drained, and cooled (makes about 3c cooked)
Combine pasta and all beans. Cut mozzarella into julienne strips and toss with pasta and beans. Mix in dressing and Italian seasoning. Chill in fridge for at least 3 hours or overnight. Just before serving, stir in additional dressing to taste.
------------------------------
MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Ove Glove:
- Small offset spatula:
- OXO Mini Angled Measuring Cup:
- GIR Silicone Spatula:
- Butterie Flip-Top Butter Dish:
------------------------------
INSTAGRAM: instagram.com/_cookingthebooks_
FACEBOOK:
------------------------------
CAMERA GEAR:
- camera:
- mic:
- lavalier:
- shooting grip/tripod:
-------------------------------
DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.
3ABN Today Cooking - “Picnic Time” with Curtis & Paula Eakins (TDYC200002)
Join Curtis & Paula Eakins as they share some favorite Picnic Time recipes. It’s all plant-based and delicious! Recipes include: Mock Beefy BBQ Ribs, Spicy Barbecue Baked Beans, Red Skin Potato Salad, Pecan Date Carob Bites, Shredded Wheat Raisin Bars.
Find full recipes here:
Recipe Quick Find:
6:19 Mock Beefy BBQ Ribs
23:27 Spicy Barbecue Baked Beans
25:56 Red Skin Potato Salad
33:20 Pecan Date Carob Bites
43:37 Shredded Wheat Raisin Bars
TDYC200002
➡️SUBSCRIBE
????DONATE
????FREE MONTHLY MAGAZINE
????FACEBOOK
????INSTAGRAM
????TWITTER
????WEBSITE
Picnic 4-Bean Salad Skinny Recipe
Picnic 4-Bean Salad Skinny
Here, once again is a great lunch or picnic salad. I enjoy making these recipes because after all, I have to eat my work, so I like to take my dishes to my office for a great snack or lunch.
This recipe is perfect on its own or as a side dish because it is so easy to make that you will find that it goes well at a gathering or party. Just try and see how it tastes with this outstanding simple dressing.
Let me know how yours turned out.
Ingredients
Dressing
1/4 cup - White wine or apple cider vinegar
1/4 cup - Olive oil
1 tbsp. - Dijon mustard
1 tbsp. - Garlic, minced
1 tsp. - Honey, (natural)
Salt and pepper to taste
Salad
1 cup - Red kidney beans
1 cup - Green beans (cooked)
1/2 cup - Black beans
1/2 cup - Chickpeas
1/3 cup - Finely chopped red onions
1/4 cup - Green onions
1/4 cup - Parsley, chopped
Note
- Rinse and drain all canned beans.