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Jul 3, 2008 12:32 PM

Last Minute 4th of July Dishes

Hi all,

I am attending a last minute party tomorrow and am on the look out for some fast BBQ dishes to bring. They have to be meatless and travel well. The easier and quicker, the better!

Any and all suggestions greatly appreciated!!

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  1. Not sure what you mean by "BBQ dishes". Are you to bring side dishes or mains? If it is main, I have a BBQ place that does chickens which I would quarter and serve room temp. Maybe if you could be a bit more exact.

    1. I have a standby black bean and corn salad that is good--sorry no exact measurements. Simmer two ears of fresh corn, and drain and rinse 3 cans of black beans. Cut the kernels off the corn cobs and combine with the beans in a big bowl.
      Since you're asking for bbq dishes that are also meatless, I'm assuming you mean picnic sides.

      Mince some jalapenos or serranos and garlic cloves and add those in. Chop some scallions, including green parts, and add those as well. Add chopped cilantro if you like it. Make the dressing by combining lime juice--use at least six or so--and about half as much canola oil. Whisk together with pure chili powder (I like ancho) or whatever kind you have, cumin, and s & p. Dress the salad, taste, and add more lime juice and salt if needed. At this point, if you want it spicier, add cayenne bit by bit. I serve this with fresh chopped tomatoes and grated cheddar on the side--people put them on top--diced avocado would also be good.

      If you're looking for veggie dishes that can be cooked on a grill, then marinate bell pepper pieces and red onion wedges in the same dressing described above with the addition of minced garlic and jalapenos. These can be skewered and grilled. Or whip together a compound butter with ancho chiles (soak in hot water for half an hour, then roughly chop), chopped cilantro, and lime juice. This butter is fabulous on grilled corn. I think I'm going to try a version with roasted poblanos next.

      Here's a recipe that's really similar:

      1. I'm going to an impromptu potluck BBQ tomorrow and plan on taking tabbouleh. The longest part is soaking the bulgur. It's veggie, will keep and travel well, and is refreshing on a hot day.

        (amounts are approximate because I make this from memory, and adjust for taste and appearance)
        soak bulgur in boiling water in bowl until edible (1-2 hours)

        Parsley (one bunch)
        green onion (about 1/2 cup)
        mint (1/4 c.)
        tomato if desired
        clove of garlic, minced

        Add: 1/2 c. olive oil (adjust as needed)
        juice of one lemon
        black pepper to taste

        Mix and chill.