Category Archives: Side Dishes

Grilled Cauliflower Salad

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This is a delicious alternative to potato salad. Perfect summer side dish! Allow your self about 1 hour of prep time or make the night before. I love this salad because it doesn’t get soggy, the cauliflower stands up nicely to the dressing overnight.

1 head of fresh cauliflower, grilled
olive oil, salt and pepper

1 package diced pancetta (if you can’t find it, just made 5 slices of bacon and crumble)
1/2 Red bell pepper, Minced (or any color)
1/2 Red onion, Minced
4 scallions, sliced
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
1/4 cup mayonnaise
3 tablespoons sugar or splenda
Freshly ground pepper

Pre-heat your grill to medium heat
Remove the leaves from the head of cauliflower, but keep the rest of it intact. Rub the top with a small amount of olive oil and generously salt and pepper the entire head.
Place the head of cauliflower on the grill and leave it for about 10 minutes. Every 10 to 15 minutes flip the cauliflower so that all sides will get some char from the grill. Should take about 40 minutes to cook. The last 10 minutes put a small metal pan of water (i made a little cup out of tin foil) on the grill right next to the cauliflower. The steam from the water seemed to finish the cooking nicely. Once that is done remove from the grill and let it cool for a bit.

Meanwhile, brown pancetta in a pan until golden and crispy and drain on a papertowel. Chop Pepper, Onion and Scallion. Once the cauliflower is cool enough to touch with your fingers, chop into bitesized pieces (think potato salad… cut the cauliflower like you would potatoes) Place all veggies along with pancetta in a large mixing bowl and set aside

Combine Vinegar, oil, mayo, dijon, sugar and pepper in a small bowl and whisk until smooth. Dress the veggie mixture until it reaches the desired wetness. I only used about half of the dressing i made for this much. but some people may want it wetter.

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Sweet and Sour Green Cabbage with Bacon

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  • 4 slices thick cut bacon, cut into 1/2 inch pieces
  • 1 Medium Yellow Onion, thinly sliced
  • 1 Medium Head of Green Cabbage, cored, cut into 1 inch pieces
  • 1/4 cup cider or rice vinegar
  • 1/4 cup sugar or 1/3 cup splenda
  • 3 tablespoons soy sauce
  1. 1. In a large dutch oven or heavy pot, cook bacon.
  2. With a slotted spoon, remove bacon and set aside
  3. Add onion and Cabbage to the pot,  stirring until cabbage is wilted (about 10 minutes)
  4. Add Vinegar, Sugar and Soy Sauce and cook until cabbage is crisp-tender. (about 10 more minutes)
  5. Stir in Bacon and serve.

Romanoff Potatoes

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  • 3 lbs of Russett Potatoes, scrubbed clean
  • 3 1/2 cups of shredded cheddar cheese
  • 2 1/2 cups sour cream
  • 1 cup chopped shallots
  • 1 tsp pepper
  • 1 tsp salt
  1. wrap individual potatoes with foil, poke with holes and bake at 400 degrees for an hour
  2. remove potatoes from oven, unwrap cool completely (in fridge)
  3. grate cold potatoes skins and all
  4. mix with shallots, 2 1/2 cups of the cheese and salt & pepper
  5. fold in the sour cream in batches
  6. pour potatoes in a 13 X 9  baking dish top with remaining cheese
  7. bake for 30 minutes (or until cheese is lightly browned) at 425 degrees

Herbed Monkey Bread

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  • 1 cup grated parmesan cheese
  • 1 tbsp italian seasoning
  • 2 tbsp poppy seeds
  • 2 tbsp sesame seeds
  • 15 frozen rhodes rolls, defrosted,  cut in half rolled in balls
  • 1 stick of butter melted
  1. lightly grease a bundt pan
  2. in a small bowl combine cheese, italian seasoning, and seeds, mix well
  3. in second small bowl melt butter
  4. roll each dough ball in butter and then in cheese mixture, place in bundt pan
  5. allow dough to rise until double in size
  6. bake at 350 degrees for approximately  30 to 35 mins, (watch that top doesn’t burn cover with foil if it is getting too dark)
  7. let cool in pan for 10 mins and turn out onto serving platter

Creamy Red Skin Potato Salad

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  • 1 lb. Red Potatoes
  • 1/4 cup Zesty Italian Dressing
  • 1/3 cup miracle whip
  • 1 tsp Grey Poupon
  • 1 hard boiled egg chopped
  • 4 green onions, sliced
  1. boil potatoes for 15 mins or until just tender (do not over cook)
  2. Drain and rinse with cold water until cooled. Drain again
  3. Mix dressings and mustard in a large bowl
  4. Add potatoes, eggs and onions mix lightly
  5. Refrigerate at least 30 minutes

Ricotta Cheese

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1 gallon whole milk

1 quart half & half

1 quart water

1 quart buttermilk

3 tbls sugar

1/2 tsp salt

3 tbls lemon juice

**ALWAYS STIR VERY VERY SOFT–OVER STIRRING WILL MAKE CHEESE RUBBERY**

in a large stockpot over medium heat combine whole milk, half & half, and water. Heat until foamy on top- DO NOT BOIL,

gently stir in sugar & salt until dissolved

add lemon juice & buttermilk. let sit for one minute, stir gently.

let cook for 20-40 minutes (checking in 10 minute increments) until a solid top develops (look for the milk fat to completely separate leaving the yellowish water underneath)

drain in a cheesecloth lined colander. If you looking for a more dry solid ricotta leave the cheese in the cheesecloth lined colander for up to two hours. I prefer to drain and store immediately for a softer consistency