Category: Side DIshes

Description
A hearty bean salad with grilled corn, charred onion and jalapeno, cilantro, lime, and avocado.

Ingredients

• 1 cup halved grape or cherry tomatoes
• 1 teaspoon salt, divided
• 3 ears corn, shucked
• 1 medium white onion, sliced
• 1 jalapeno
• 1 tablespoon olive oil
• 1/3 cup chopped cilantro
• 1/3 cup lime juice
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 2 avocados, diced

Instructions

1. Sprinkle the tomatoes with half the salt and let stand 10 minutes in a large bowl.
2. Brush the corn, onion, and jalapeno with the olive oil and grill until lightly charred.
3. Cut the corn from the cob, chop the onion, and finely chop the jalapeno.
4. Add the grilled vegetables to the tomatoes.
5. Add the remaining salt, cilantro, lime juice, and all three beans and toss well.
6. Top with the avocado before serving.

Description
A simple side salad with chopped vegetables, ranch, cheddar, and croutons.

Ingredients

• 1 bag 50/50 salad mix
• Ranch dressing
• Carrots, chopped
• Celery, chopped
• Croutons
• Salt and pepper
• Grated cheddar cheese

Instructions

1. Add the salad mix to a bowl.
2. Toss with the carrots, celery, ranch, salt, and pepper.
3. Add the cheddar and croutons just before serving.

Description
A straightforward sourdough French bread style loaf built from a small amount of starter.

Ingredients

• 1 packet active dry yeast
• 1 3/4 cups warm water (110 to 115 degrees F)
• 1/4 cup sourdough starter
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 teaspoons salt
• 4 1/4 cups all-purpose flour
• For the cornstarch wash: 1/2 cup water and 1 1/2 teaspoons cornstarch

Instructions

1. Dissolve the yeast in the warm water in a large bowl.
2. Add the sourdough starter, oil, sugar, salt, and 3 cups of flour and beat until smooth.
3. Stir in enough of the remaining flour to make a soft dough.
4. Turn out onto a floured surface and knead gently 20 to 30 times.
5. Place in a greased bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
6. Preheat the oven to 400 degrees F.
7. Punch down the dough, divide in half, roll each half into a rectangle, and roll up jelly-roll style.
8. Place seam-side down on greased baking sheets, cover, and let rise about 30 minutes.
9. Slash the tops.
10. Cook the cornstarch wash until thickened and brush some over the loaves.
11. Bake 15 minutes, brush with the remaining wash, then bake 5 to 10 minutes more until lightly browned.

Source
Source note credits Delila George

Description
A basic family starter method meant to be kept in the refrigerator and refreshed regularly.

Ingredients

• 2 cups flour
• 1 packet yeast (2 1/4 teaspoons)
• 2 cups warm water (110 to 115 degrees F)

Instructions

1. In a covered 4-quart glass container, mix the flour and yeast.
2. Stir in the warm water until smooth.
3. Cover loosely with a kitchen towel and let stand 2 to 4 days, until bubbly and sour-smelling with a clear liquid on top.
4. Discard if it smells bad or develops mold.
5. Cover tightly and refrigerate until needed.
6. To replenish after using 1/2 cup starter, stir in 1/2 cup flour and 1/2 cup warm water, let stand 1 to 2 days loosely covered, then refrigerate again.
7. To nourish, remove half the starter and stir in 1 cup flour and 1 cup warm water, then let stand 1 to 2 days before refrigerating.

Description
A crusty no-fuss loaf with a long cold rest for better flavor and texture.

Ingredients

• 3 1/4 cups bread flour, plus more as needed
• 2 teaspoons instant yeast
• 2 teaspoons coarse salt
• 1 1/2 cups water, about room temperature
• Cornmeal, optional

Instructions

1. Whisk together the flour, yeast, and salt in a large bowl.
2. Pour in the water and stir until a shaggy sticky dough forms.
3. Cover and let rise at room temperature for 2 to 3 hours.
4. For best flavor, refrigerate the dough 12 hours to 3 days.
5. Turn the cold dough onto a floured surface, divide in half, and shape into 2 loaves.
6. Place on a floured or cornmeal-dusted baking sheet and let rest 45 minutes.
7. Preheat the oven to 475 degrees F.
8. Score the tops and bake 20 to 25 minutes until golden and hollow-sounding when tapped.
9. Cool at least 20 minutes before slicing.

Source
Adapted from a method credited in the source notes to King Arthur Flour, Red Star Yeast, and Jim Lahey

Description
A smoky queso built around leftover brisket for game day or casual snacking.

Ingredients

• 1/2 cup barbecue sauce
• 1 cup pulled brisket
• Prepared queso base or cheese dip ingredients from the family stash

Instructions

1. Warm the queso base in a saucepan over low heat.
2. Stir in the barbecue sauce and pulled brisket.
3. Cook just until hot and combined, then serve warm.

Notes

Description
A basic cream gravy made from pan grease, flour, and milk.

Ingredients

• 2 cups milk
• 2 to 4 tablespoons flour
• 1/4 cup grease
• Salt and pepper, to taste

Instructions

1. Whisk the grease and flour together over medium-high heat until a paste forms and turns golden brown.
2. Slowly pour in the milk while stirring constantly.
3. Cook until thickened.
4. Add more milk if needed to thin it.
5. Season with salt and pepper.

Description
Homemade cocktail sauce with ketchup, chili sauce, horseradish, onion, and sherry.

Ingredients

• 1/2 cup ketchup
• 1/2 cup chili sauce
• 1/3 cup medium dry sherry
• 2 tablespoons horseradish
• 1 small onion, diced
• 1 tablespoon vinegar or lemon juice
• Worcestershire sauce, to taste

Instructions

1. Mix all ingredients together.
2. Add a dash or two of Worcestershire sauce.
3. Chill before serving if desired.

Description
Simple limey rice finished with chopped cilantro.

Ingredients

• 1 tablespoon butter
• Juice of 2 limes, divided
• 1/2 teaspoon kosher salt
• 1 cup basmati rice
• 2 cups water
• 1 tablespoon chopped cilantro

Instructions

1. Melt the butter in a saucepan over low heat.
2. Add the juice of 1 lime, salt, and rice, and stir for 1 minute to coat.
3. Add the water and bring to a boil.
4. Cover, reduce the heat, and simmer until the rice is tender, 22 to 25 minutes.
5. Fold in the cilantro and finish with more lime juice before serving.

Description
Pressure cooker pinto beans with tomatoes and green chile.

Ingredients

• 6 cups water
• 2 pounds pinto beans
• Fire-roasted diced tomatoes
• Green chile
• Salt

Instructions

1. Add the water and pinto beans to the pressure cooker.
2. Add the tomatoes and green chile.
3. Cook 30 minutes for unsoaked beans or 15 minutes if the beans were soaked first.
4. Salt at the end to taste.

Notes

• The original note does not specify exact tomato or chile amounts, so adjust to taste.