Side

Side

Side Dish Recipes

Just like a wild west cowboy needs a reliable sidekick, your main course should be accompanied by a side that also wows you, your family or your guests.  We believe these sides do the trick.

Three Carrot Recipes for Spring: Mary’s Roasted Carrots with Thyme and Brown Sugar; Roasted Carrots and Oranges with Cumin and Toasted Walnuts; and The Barefoot Contessa’s Orange-Braised Carrots and Parsnips

Side Dish Recipes

Carrots … Let Me Count The Ways Three Carrot Recipes for Spring:  Mary’s Roasted Carrots with Thyme and Brown Sugar; Roasted Carrots and Oranges with Cumin and Toasted Walnuts; and The Barefoot Contessa’s Orange-Braised Carrots and Parsnips Side Here are three recipes for your spring table (or any time!). One recipe braises the carrots with parsnips and orange juice. The other two recipes are for roasted carrots, one with orange slices and cumin topped with refreshing Greek yogurt and toasted nuts; the other is from my friend Mary who roasts her carrots with olive oil, thyme and brown sugar. All three of these vibrant, jewel-toned dishes remind me of spring, are delicious, super easy to make and get bonus points … Read more…

Green Beans Three Ways: Green Bean Bundles with Bacon & Brown Sugar; Green Beans with Pancetta, Shallots & Pecans; and Green Beans with Meyer Lemon Vinaigrette & Parmesan Panko Crumbs

Going Green … Beans Green Beans Three Ways: Green Bean Bundles with Bacon & Brown Sugar; Green Beans with Pancetta, Shallots & Pecans; and Green Beans with Meyer Lemon Vinaigrette & Parmesan Panko Crumbs Side I love green beans!  They always make an appearance at our house, especially for Thanksgiving and Christmas.  These recipes get extra bonus points for being able to be made ahead of time freeing up space in your kitchen and for excelling as left-overs. Here are a couple of other make-ahead recipes that are traditional Thanksgiving recipes at our house:  Tom’s Mom’s Sour Cream and Creamed Cheese Mashed Potatoes, Cranberry  Pineapple Jell-O Mousse and don’t forget the Pumpkin Pie Spice Vanilla Vodka Martini to get you … Read more…

Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter

Taking Cornbread To The Next Level Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter Side Just in time for Hatch Chile Season! From MaiTai Tracy’s Kitchen archives…. Here is an oldie but goodie, really goodie, updated recipe for skillet cornbread adapted from the delicious and decadent Iron-Skillet cornbread they serve at Bandera’s or Houston’s Restaurants (part of the Hillstone group of restaurants).  If you love cornbread, you are really going to LOOOOVE this recipe. Made with creamed corn, butter, sugar, two types of cheese, and Hatch chiles… yum!  It’s baked in a pre-heated cast iron skillet which sears the bottom and side for a crispy, crunchy cornbread crust (say that fast four times!).  Add some Hatch Chile honey butter … Read more…

Jamie Purviance’s Red Wine Cipollini Onions

Shed No Tears With These Onions Jamie Purviance’s Red Wine Cipollini Onions Side Tom was fortunate to attend an event at Melissa’s Produce featuring grilling expert Jamie Purviance, author of WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbecue Genius!  Tom is the grill master in our family, so I have to admit I haven’t ever really thumbed through a “barbecue” cookbook, but this one was great!  Makes me want to take up grilling! This book is perfect for beginners and grill masters alike.  Jamie Purviance has been a grill master for Weber for more than 20 years and has written numerous cookbooks.  He starts the book with a section on what he calls the “4 Ts” which are “Temperature, Time, … Read more…

Make Ahead: Tom’s Mom’s Sour Cream and Cream Cheese Mashed Potatoes with Caramelized Onion and Cognac Gravy

Just Like Mom Used To Make! Sour Cream and Cream Cheese Mashed Potatoes with Caramelized Onions and Cognac Gravy Side Here at the Casa de Mai TaiTom & Tracy, there is only one mashed potato recipe that we serve at every Thanksgiving meal, Tom’s Mom’s Mashed Potatoes.  I love these so much because they are creamy and delicious and best of all, are made the night before so that you can cross one more item off your Thanksgiving ‘To Do List.’  Just bring to room temperature, fluff with a fork, and pop in the oven or microwave to reheat just before serving. Tom’s mom used White Rose potatoes, but we prefer Yukon Golds.  I usually make these with low-fat sour … Read more…

Ghost Pepper Salsa & Carmelized Pineapple

Pineapple Paradise  Ghost Pepper Salsa & Caramelized Pineapple  Side With the last remaining Ghost Pepper from my friend Joseph’s garden, I made a variation of the Caramelized Pineapple Habanero Salsa found in the Best of Ball Home Canning & Preserving book. If you didn’t read my prior post about the peppers in the Ghost Pepper Strawberry Jam, I will repeat a portion of it here… All I knew about ghost peppers (Bhut Jolokia) was that they are HOT, in fact, I believe they are among the hottest peppers in the world as measured on the Scoville Heat Scale.  I originally learned of the Scoville Heat Scale while eating Indian food at the Mint Leaf in Pasadena.  Ghost Peppers clock in … Read more…

Ghost Pepper Strawberry Jam

Hot Damn Jam! Ghost Pepper Strawberry Jam Dessert For my birthday this year, I asked Tom to get me a galvanized steel watering trough … you know, the kind horses and cows drink out of.  Yes, you read that correctly.  I have coveted one for years.  It took 17 bags of soil to fill it up, and a trip to our local nursery to purchase some veggies including hot peppers and tomatoes.  While standing in line with my jalapeno, Serrano and Habanero plants, I checked out the basket of the guy behind me…. Vipers!  Ghost Peppers! OMG, this guy makes me look like a hot pepper slacker.                                                      I put the … Read more…

Cinnamon Pear Jam

A Pair Of Pear Jams (Part 2) Cinnamon Pear Jam Side While the Pear Vanilla jam was cooling, I turned to use the remainder of the pears for Food in Jars’ Pear Cinnamon Jam. If these two recipes are any indication of how good they are, be sure to check out Marisa McClellan’s Food in Jars blog for lots of good recipe ideas! I love cinnamon, and I’m usually of the opinion that more is better. I was torn between using just ground cinnamon or a cinnamon stick or both. Reviews of various recipes seemed to think it was better to go light on the cinnamon so as not to overwhelm the pears. I decided to go with the original … Read more…

Vanilla Pear Jam

A Pair Of Pear Jams (Part One) Vanilla Pear Jam Side Sadly, fig season is over, but I remain smitten with jamming.   Recently I read an article featuring food blogger Marisa McClellan of Food in Jars.  Not only did I learn lots about canning but I was inspired to try her recipes for Pear Vanilla Jam and Pear Cinnamon Jam.  I would love to attend one of Marisa’s canning classes, but Pennsylvania is a tad too far, maybe if Tom and I ever get around to making our Philadelphia trip, I can talk him into adding some time for me to take a class or two. On to the jams! I took a trip to my local market in search … Read more…

Strawberry Grand Marnier Fig Jam

Ain’t It Grand! Strawberry Grand Marnier Fig Jam Side After the success of the Boozy Bourbon Vanilla Fig Jam, I was inspired to try another jam recipe also including a potent potable (Strawberry Grand Marnier Fig Jam).   It was a good thing too because as I was making the jam, I looked out the kitchen window to see a family of raccoons helping themselves to all the fruit from the top of the tree!  If they clean out the tree, this may be the last batch of fig jam I make this season. While researching strawberry jam recipes, many people mentioned that the jam sometimes would get foamy.  I did not experience that, but if you do be sure … Read more…

Boozy Bourbon, Vanilla and Fig Jam

We’re Jammin’ Boozy Bourbon, Vanilla and Fig Jam Side Our neighbor has a gorgeous fig tree that fortuitously hangs into our yard (as does her luscious lemon tree).  Never having been a big fig fan, each year I would pick them to take to the office where they are scooped up like hotcakes and they tell me they are delicious. After a friend shared Jill Silverman Hough’s Drunken Fig Jam recipe with me, I decided to give it a try with this year’s crop.  The original recipe appeared in the October 2008 issue of Bon Appetit and calls for brandy, although I read reviews of people using sherry, white port, and other liquors.  We (that would be me, although Tom … Read more…

Divine Orange Sherbet Jello

The Dish That Helped Save My Life Divine Orange Sherbet Jello Side This orange sherbert Jello is the ultimate comfort food from your grandmother’s generation.  It is also Tom’s favorite and was an integral part of his recovery from his 105-day hospitalization in 2010, as it was one of the few foods he would eat.  It was a childhood favorite of our friend, Susan, who made vats of this to aid in his recovery.  Jello and orange sherbet, what’s not to like?  By the way, it’s perfect for that Easter (or any day) brunch! Ingredients: 1 large package orange Jello 1 can mandarin orange slices, drained 1 pint orange sherbet 2 c. boiling water                                           … Read more…