Hope this isn't requested to death, but need some ideas for BBQ side dishes for memorial day
- Firegoat May 22, 2014 08:10 AM
I'm invited to a BBQ. It is at a friend's farm that i've never been to, and about an hour drive for me. She is grilling meat and providing a salad and Sangria. I asked if I could bring anything and she said a side, munchies and/or other drinks if i'm not into Sangria.
I do not know any of the other guests there. I haven't asked yet if I could use an oven to reheat or the grill.
I can obviously use a cooler to transport anything. Any ideas that are interesting and not just baked beans or deviled eggs?
I almost always bring a corn and black bean salad (there are tons of recipes online). It's wonderful with chips as an appetizer and goes really well with just about any grilled meat.
I am confused if you mean an actual bbq or will the just be grilling?
Do not bring anything you need to heat/fussy with there.
I am not sure why no baked beans..easy to keep warm or deviled eggs...always a hit
Pimento cheese and crackers
Fruit and dip
A couple of big ole watermelons
Green goddess dressing with offbeat dippers
Tomato pie or tart
Broccoli salad..always first to go
Mint infused water
I'm guessing her salad is greens and whatever. So something a little more filling, perhaps? A corn salad with red peppers, scallions, black beans, cheese? A barley salad with carrots, red onion and cashews?
I wouldn't assume you'll have access to the grill, but if you're thinking of a hot side, either call ahead and check on reheating in the kitchen or use a thermal carrier to transport. Depending on what meat she is grilling, if you don't want to do beans, perhaps some sort of potato-veggie casserole, or even Mac and cheese if she's doing ribs.
Well, I'm doing cole slaw, potato salad, macaroni salad and tortellini/antipasta/pesto salad for our small group. All can (actually should) be made the day before and come together quickly. Plus that's what I think of when I think big American holidays!
Oh and I'm making baked beans too, per hubby's request.
Make-Ahead Thai Pasta Salad (has peanut butter in the sauce, so anyone allergic would need to avoid).
Make-Ahead Thai Pasta Salad
Serving Size : 6-8
8 oz spaghetti, uncooked -- broken in 3" pieces
4 cups assorted chopped vegetables -- such as red bell pepper, sugar snap peas, mushrooms, and broccoli
3 green onions -- sliced
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tablespoons sesame oil
4 teaspoons brown sugar -- packed
1-1/2 Tablespoons fresh ginger root -- grated
2 Tablespoons hot water -- or more as needed
2 cloves garlic -- minced
1/2 tsp chili paste or hot sauce (sriracha) -- up to 1 tsp.
1/3 cup cilantro -- chopped (or 1T. dry) (I OMIT, because I despise cilantro but you could use some chopped parsley)
Cook and drain the pasta. Rinse well with cold water. Once cooled and fully drained, combine the pasta, veggies and green onion.
Carefully whisk the dressing ingredients together and pour over the pasta and veggies, toss well to coat.
Chill for up to 24 hours before serving.
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NOTES : LLW Notes: This recipe has the dressing ingredients doubled, as the original one didn't seem to have enough to fully coat the pasta and veggies (quantities already adjusted to double amounts in the recipe above so don't do it again!).
Oh - and if it seems a bit "solidified" when you take it out of the fridge, you can add a bit of very hot water to it after it's been sitting out for about 15 minutes, and toss it again. The hot water will help loosen the chilled dressing. :-)
It is pretty good, kcshigekawa. You can make it as spicy or not as you like, and all sorts of veggies can go in - pretty much anything that holds its shape well. I've blanched carrot pennies as well and tossed them in.
Sauce can be thinned very easily as well. I haven't made it in a thinner format to see if that prevents the sticking from chilling in the fridge.