Barbecue and Grilling:
Side Dishes (BBQ) Recipes

Apple and Sun Dried Cranberry Relish
Barb's Bodacious Baked Beans
Caesar Salad
Beets Vinaigrette
Creamy Style Coleslaw
Grilled Artichoke Bottoms Boursin
Lemon Grass and Coconut Rice
Grilled Zucchini

1 tablespoon oil
1/2 cup red onions, sliced
1/2 cup cranberries, sun dried
1/4 cup brandy
1/4 cup apples, peeled and diced red Macintosh
1 tablespoon honey
2 teaspoons balsamic vinegar

Soak the cranberries in the brandy to plump them up for 30 minutes. In a small non-stick skillet, sauté the onion and apple in oil for 4-5 minutes. Add cranberries, brandy, honey, and vinegar and simmer for 4 minutes stirring often. Remove from the heat and cool to room temperature.

1 14 ounce can baked beans, drain off most of the liquid
1 14 ounce can lima beans, drain off most of the liquid
1 14 ounce can kidney beans, drain off most of the liquid
1 teaspoon Worcestershire Sauce
1 each onion, medium chopped
4 slices bacon
1/4 pound American cheese, grated
1/2 cup ketchup
1/2 cup brown sugar

Brown the bacon and dice into small pieces. Discard all but 2 tablespoons of the bacon fat and brown the onions lightly in the fat. Mix with all the other ingredients and bake for 45 minutes in a preheated oven of 350 degrees.

Note: I usually use more than 4 slices of bacon because I like it that way.

6 cloves garlic, minced
4 anchovy fillets
1/3 cup olive oil
dash of Worcestershire Sauce
1 egg, beaten
1 large head of romaine, washed and torn into bite-sized pieces
1/2 lemon
1/4 cup grated Parmesan cheese
1 cup garlic flavored croutons

In a bowl large enough to hold the romaine, combine the garlic and anchovies and mix to a paste with a fork. Add the olive oil, egg and Worcestershire and blend.

Add the romaine to the bowl and toss to coat. Squeeze the lemon over the salad, add parmesan and toss. Top with your favorite croutons and serve.

8 medium beets, peeled and cooked
1 tablespoon white wine vinegar
1/4 teaspoon dry mustard
4 tablespoons canola oil
2 tablespoons scallions, chopped
2 tablespoons parsley, chopped
salt and pepper to taste

Slice the cooked beets thinly. Combine the rest of the ingredients and whisk to incorporate. Drizzle over beets and serve at once.

2 tablespoons green pepper, minced
1/4 cup sour cream
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon seasoning salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
dash powdered ginger
dash of white pepper
2 cups shredded cabbage
1/4 cup shredded carrots
paprika

Combine first 9 ingredients to make the dressing. Add cabbage and carrots.

Blend and refrigerate for a couple hours. Decant into serving bowl and sprinkle with paprika.

I 14 ounce can of artichoke bottoms
1 tablespoon olive oil
sea salt and pepper
1 wheel of Boursin Garlic and Herb Cheese
snipped chives

Just lightly coat and season the artichoke bottoms and grill, cupped side down, alongside your steak.

A couple minutes before the steaks are done turn the bottoms over and top with a healthy tablespoon of Boursin cheese.

Top with snipped chives. Wonderful

1 teaspoon butter
1 cup rice
1 cup + 1 tablespoon water
1/2 cup coconut milk
1 tablespoon fresh lemon grass, minced
1 teaspoon unsweetened coconut flakes

Melt butter in a pan that has a snug fitting lid. Add the rice and stir to coat. Once coated add the water, coconut milk, lemon grass and coconut. Stir and bring to a boil. Reduce heat to the lowest setting and cover rice.

From this point on... do not stir the rice. Cook for 25 minutes and shut off heat.

Remove pan and leave covered for 20 minutes. Do not stir until time is up.

2 small zucchini
2 tablespoons peanut oil
rice vinegar
sea salt and pepper

Wash the zucchini and trim ends off. Lightly coat the zucchini with the oil and sprinkle with vinegar.

Lightly season with salt and pepper. Grill for about 8-10 minutes or until tender.