Summer Barbecue Sides by Chef Rich Mead

Summer Barbecue Sides by Chef Rich Mead

Grilled Potato Salad

Ingredients:

3 large Alaskan Fingerling Potatoes, about 1 lb.
(You could use a Red Bee New Potato)
Bacon
¼ cup Gorgonzola Cheese
1 piece Green Onions-chopped
Diced Celery-Optional

Preparation:

  • Quarter Potatoes
  • Blanch in boiling water
  • Cook until firm and cool. Keep skin on potatoes
  • Season with salt and fresh ground pepper
  • Toss with a touch of oil
  • Put on heated grill and finish cooking. Potatoes will get grill marks.
  • Let cool
  • Cook bacon and save fat for dressing

 

Bacon Dijon Vinaigrette

Ingredients:

2 TBS. Dijon Mustard
2 TBS. White Wine Vinegar
1-1/2 tsp. Brown Sugar
2 TBS. Rendered Bacon Oil/Fat
2 TBS. Canola Oil
Salt and fresh ground pepper to taste

Preparation:

  • Mix Ingredients and toss into salad
  • Taste and season with salt and pepper

 

Grilled Summer Succotash “Relish”

Ingredients:

2 cups Corn
1 cup Zucchini
1 cup Yellow Squash
½ cup Red Bell Pepper, finely chopped
½ cup Red Onion, finely chopped
1 cup Green Beans, blanched and cut in pieces
Black Beans, cooked (Optional)
Avocadoes, (Optional)

Preparation:

  • On a pre-heated medium grill, place corn on the cob and roast. Turn until golden and little charring
  • Wash zucchini and yellow squash. Cut in quarters, lengthwise and toss in vinaigrette
  • Coat and place on grill and mark. Cook until firm but cooked through
  • Set aside to cool.
  • When cool, cut in ½” pieces
  • Blanch green beans in boiling salted water
  • When water resumes boiling, feel green bean. Want beans to be firm but cooked.
  • Place in ice water to cool
  • Remove and into ½-1 inch pieces
  • In bowl, place grilled corn, zucchini, green beans, red bell peppers and red onions.
  • Toss with cilantro vinaigrette and taste
  • Season with salt and ground pepper
  • Mix in black beans.
  • Sprinkle with avocadoes and serve with lime wedge on side
  • Serve as a side or relish for protein or as a nice vegetable dish

 

Cilantro Vinaigrette

Ingredients:

1 cup Cilantro, Chopped
2 TBS Dijon Mustard
½ cup White Wine Vinegar
½ cup Lime Juice
2 tsp. Lime Zest
2 cups Olive Oil
Salt and Pepper to taste

Preparation:

  • Mix ingredients for dressing and toss in salad
  • Taste and season with salt and pepper

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