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Aug 19, 2007 01:20 PM

dinner menu question for tonight

I have guests coming over who are bringing stuffed peppers (sausage, rice, veg, feta).
I'm making a big green salad but think we need something I? If so, what would be a good compliment to the peppers and salad.

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  1. A nice warm crusty loaf of bread of some sort. Baguette etc. and some really good butter for it.

    9 Replies
      1. re: onefineleo

        Thanks for all the suggestions.
        What's the general rule about grilled corn? How do you do it? How long? In the tusks, in foil?
        I love the 8 minute boiled version, but just never have learned a great way to grill the corn.

        1. re: rcburli

          I've seen variations on grilling corn...our favorite way is to gently peel back the outer husks but do not tear them off, remove the silks and then replace the husks...soak in water for 1 or 2 hours, then place directly on the hot grill, turning every few minutes...the husks will brown up and your corn will have a delightful smokey flavor. 10-15 minutes should do it.

          1. re: Val

            Yes, Val's method is great, but a 45 minute soak is more than enough. I have found that grilling them without the husks works fine too, but the husks do add that extra smokey flavor. Grilled corn is wonderful and hard to mess up. We had some tonight (as we have had on many nights in the last month). A little kosher salt or fleur de sel and you're all set. Oh, I will so miss this when the summer ends.

            1. re: onefineleo

              Without the husks, what's the timing, still 10-15 minutes or less?

              1. re: rcburli

                Without the husks, it should be done in less than 10 minutes.

          2. re: rcburli

            Have you tried steaming it? Take of the husks and silk, put on a steamer and cook about 5 minutes; when you smell that sweet corn aroma, it's finished.

            1. re: rcburli

              Take off all the husks and silk. Lighly oil and salt the corn and grill over heat till spotty brown all over. I like some sides more charred than others so they are nice and smokey. Shouldn't take more than 6-10 minutes depending on the heat from the grill.

              1. re: rcburli

                jfood does not soak at all. he takes the corn out of the bag, washes it and throw it on the grill for 20 minutes. The putside is burned a bit but jfood peels it back plus peels the silk and throws these out. Probably 100 ears done with this method this summer.

          3. I think some great mashed or smashed potatoes would be great also. You can garlic or horseradish them if you like, but since the peppers may be pretty flavorfull, maybe just plain with lots of cream and butter would be wonderful. Growing up, mashed potatoes were always served with stuffed peppers or stuffed cabbage. Real comfort food.

            1. Kinda late, I know, but some Greek potatoes baked with lemon and garlic would be nice, even though there is already rice in the peppers.

              1. I definitely feel like it needs something else, but given that the peppers have rice, meat and veggies... I think I like the idea of a crusty loaf, but something about doubled up starch gets me.

                How about a scalloped corn and broccoli casserole?

                Or, roasted asparagus w/ a sesame dressing?

                Or simple roasted balsamic vegetables?

                Or, baked vidalia or maui onions, since they're in season?

                And as a salad suggestion, to stick w/ the stuffed theme, how about stuffed belgian endive leaves? You could also do some stuffed mushrooms as well :-)

                1. It seems everyone is saying potatoes, corn or bread... but you've already got rice.

                  How about a ratatouille or a caponata? Eggplant, zuchinni, onions. I like to toss in a little raisin and fennel. The slight sweetness will cut the salty feta nicely.