sides with brisket
My boyfriends brother is visiting from out-of-town and has requested brisket. I will be braising in beer/chili sauce/lots of onions/garlic, refrigerating overnight, slicing, and rewarming in bbq.
Consequently, I made this same entree last time he visited; it lingers in his mind. :) Anyway, Id like to change up the sides but lack inspiration. Last time we had roasted cauliflower and sauteed corn with peppers, chilis, and red onion.
For an appetizer we are having hot garlicky artichoke dip (which I found on CH and have made many times to rave reviews) and dessert will be a rum cake that is "marinating" as I type.
The only items not liked are "chunky tomatoes" and mushrooms. Also, we are urban, so no grill available. Thanks for any and all suggestions.
In Texas, where brisket is serious BBQ, the BBQ joints serve pinto beans, potato salad, bread to sop up sauce, pickle chips, raw onion rings and for desert nana puddin with vanilla wafers. To drink, the men have beer, the women have sweet tea and the children have root beer or "Big Red" soda.
I suppose if you have to, you could serve pork n beans or Bush's grilling beans.
Me too! I ate that meal alot when I lived in New Mex. (I was only 10 miles from TX) but make that cornbread and sub out the pickles for slices of raw jalapeno.
You could also do a roasted potato salad with red onion, bell peppers and/or poblano chiles, fresh oregano and a little cumin with a garlicy vinaigrette. Personally, I'd be happy with a side of fried okra to go that brisket.
I've never been a fan of the traditional sides for BBQ here in Texas. IThey're usually super market quality (sickly sweet potato salad and kfc style cole slaw) and even at the best hill country bbq shrines (where they may not have sauce or utensils) they seem like a weak afterthought. It's definitely traditional but one that I prefer upgrading or doing without.
I love to see the basic meat-and-three sides. Stuff like mashed potatoes, mac n cheese, salad, greens, corn, okra, etc... Instead of the Mrs. Bairds loaf get some fresh yeast rolls or cornbread.
A mash of potatoes and peeled, cubed celery root, small red potatoes cooked in skins. About 1/3 potatoes to 2/3 celery root. Cook until tender in 1/2 milk and 1/2 water and drain and mash, leaving skin on potatoes. Salt and pepper, etc.
The last brisket I BBQed, I had a big baked Sweet potato...butter and a drizzle of Steen's...It was pure candy!
I work in a large office building with a Sysco catering cafeteria. The only lunch they serve that is worthwhile is BBQ brisket with a very light, slightly spicy corn souffle. It's kind of like a spoon bread with corn, diced green chiles, red & gren peppers in a corn-y type custard. I have been wanting to replicate this meal, as it is WAY too heavy for lunch.
If I were to try doing this, I would mix creamed corn and whole kernel corn into a custard of eggs beaten with milk and a little flour, perhaps separate whites and beat them somewhat stiff. Add the chiles, dash of Tabasco and peppers and maybe a little grated sharp cheddar for the top.
If you decide to go for this, please report back, as I am thinking of doing this for a family BBQ over Memorial Day. Thanks!
re: Diane in Bexley
Oh I see. You want us to refine this recipe for you. Try it a few times, perfect it and get back to you.
Is that the idea? Do you want us to show up and cook it for you, too?
Just kidding. No name calling. I know all about my mother and that incident with the sailor was just a misunderstanding that was blown way out of proportion by the press!
re: Diane in Bexley
you mean this?:
2 cans corn (drain juice from one) - 15 oz.
2 cans creamed corn - 15 oz.
2 sticks melted butter
2 cups sour cream
2 boxes jiffy corn muffin mix
mix all and pour into greased pan. bake at 325 degrees for 1 hour, 40 minutes.
cook it a little more, more corn-breadish, a little less, more pudding-ish - i prefer the latter.
people DIE over this. in a good way.
No, sorry the Paula Deen recipe is not what I mean. Have tried hers to see if it comes close. The corn muffin mix makes this heavy and dense. The casserole I have had is feather light, so I figured it must have stiffly beaten egg whites and flour rather than corn meal.
I am going to use my family as testers over Memorial day weekend as I will have 12-15 people and quite a few sides, in case this doesn't turn out right. Contrary to what Tonka may think, I don't really expect any other hounds to figure it out for me. Here is what I am thinking, weigh in with your thoughts:
2 (16 oz) can swhole kernel corn, well drained
2 (16 oz) cans creamed corn
4 eggs, separated
4 T Ap flour
1 stick melted butter
1 cup sour cream
1/4 cup minced shallots
1/4 cup minced chives
1 tsp Tabasco sauce
1 small can green chiles, well drained and chopped
Preheat oven to 350, grease 9X13 casserole dish. Beat yolks, butter, sour cream well, add flour, mix well. Stiffly beat egg whites and gently fold into egg/flour mixture. Add remaining ingredients, fold gently, pour into dish, bake 45 min till set. Optional - scatter some shredded cheese over top 10 min before cooking time is up.
What do you think?
re: Diane in Bexley
I think it will be great; it has all the right elements of corn pudding or corn souffle, with richness from the sour cream and butter, and the chiles are a classic touch.
I wonder if you should "stiffly" beat the egg whites; I was listening to a episode of Baking with Julia recently, episode Alice Medrich-Genoise, and Alice recommended that they not be too stiff, in order to fold in well. She started the folding with a small amount of batter added to a small amount of whipped egg white, to lighten the batter, then finished folding. But that's genoise and you have some heavier ingredients in your souffle.
My recipe calls for the same amount of flour, eggs and corn but you're got some extra ingredients, and I'm wondering if you might need a bit more flour or another egg white.
Just my thoughts. Let us know how it works out.
re: Diane in Bexley
Didn't get my recipe from Paula Dean,but from a friend, and mine always came out very light and souffle-y. so maybe the amounts are different than hers. i am not a fan of corn bread myself, so as I say I cook it a little less to make it more of a pudding. yours does sound great too!