Side Dishes

Here you will find all kinds of side dishes including starches such as potato dishes and rices as well as recipes for vegetable sides and other non-traditional sides as well.

Caribbean Polenta

Wed, May 25, 2011 No Comments by Chef Ricky
<strong>Caribbean Polenta</strong> Photo

Caribbean Polenta

Caribbean Polenta Ingredients:

  • 2 Cups – Yellow Cornmeal
  • 8 oz. – Okra (Fresh is best)
  • 1/4 tsp. – Black Pepper
  • 4 Tbsp. – Butter
  • 1 tsp. – Salt
  • 3 cups – Water

Caribbean Polenta Directions:

  1. Clean and wash the okra. Then fine dice the Okra, but leave about 4 to 6 whole for the purpose of garnishing when the dish is finished.
  2. Add the 3 cups of water to a large saucepan, then add the salt and both the diced and whole okra. Bring the okra to boil for 5 minutes. Remove pan from heat. Remove the whole okra and set it aside for garnish.
  3. Collect 2 cups of liquid from the cooked okra to use for cooking your cou-cou. Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
  4. Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou. If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
  5. When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra. Serve with sauce made of steamed codfish or frizz fish and cucumber salad.

Note
Cou-cou should be firm when it’s done. If the cou-cou is loose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to “dry out.” When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra. Serve with sauce made of steamed codfish or frizz fish and cucumber salad.

For a pleasant weekend breakfast, fry sliced leftover refrigerated cou-cou and serve it with your favorite syrup and sausages.

Submitted By: Nyla Morrison

For more great recipes go to our Recipe Center!

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Potato Gnocchi With Pancetta, Peas & Sage

Wed, December 29, 2010 2 Comments by Chef Ricky
Potato Gnochi With Pancheta and Peas photo

Potato Gnochi With Pancheta and Peas

Ingredients:

4 – Large Baking Potatoes 1 tbsp. – Salt
1 – Egg (Lightly beaten) 1 1/2 to 2 Cups – AP Flour
1/4 Cup – Grated Parmigiana-Reggiano Cheese 2 tbsp. – Olive Oil
3 to 4 oz. – Pancetta (Chopped) 2 – Garlic Cloves (Minced)
16 to 18 – Sage leaves (Chiffonade cut) 14 oz. – Chicken Stock
1 Cup – Peas 6 tbsp. – Butter

Directions:
1. Wash and dry the potatoes. Slit each one or prick with a fork. Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.

2. Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet. Place in the refrigerator until the potatoes are cold.
Put the riced potatoes on a floured flat working surface. Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes. Create a well in the potatoes and add the beaten egg.

3.Begin mixing the ingredients together with your hands and kneading the dough lightly. Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much. This will make the gnocchi very heavy and tough. (You can test out your dough by boiling a little water and dropping some of your dough into it to cook. If they fall apart you will need to add more flour. If they are heavy and tough, then you have added too much flour.).

4.Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb. Then cut the ropes into about 1 inch pieces. You can also roll each gnocchi over the back of a fork to create ridges if desired. Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.

5.To make the sauce:Heat the oil in a large skillet over medium heat and add the pancetta. Cook until crisp.Add the garlic and cook for about 30 seconds then add the sage. Cook another 30 seconds. Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half. Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.

6.Cook the gnocchi in boiling water. They will rise to the surface when they are done. Scoop them out with a slotted spoon and let drain. Add them to the sauce and gently stir together. Serve with additional cheese at the table.

Submitted By: Stephanie C. Mckallister of London

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Hickory Smoked Mashed Potatoes

Wed, December 22, 2010 No Comments by Chef Ricky
Hickory Smoked Mashed Potatoes photo

Hickory Smoked Mashed Potatoes

Ingredients:

3 Tbsp. + 1 tsp. – Butter 4 – Potatoes
2 Tbsp. – Boursin Cheese 1/2 Cup – Sour Cream
3 – Cloves Garlic (Minced) 1 – untreated Hickory plank (Pre-soaked in water)
Salt & Pepper (To taste) 1/4 Cup – Chopped Chives

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Rub the soaked cedar plank with 1 teaspoon of butter.

2. Wash and wrap the potatoes in aluminum foil and bake for approximately 60 minutes or until they have become soft to the touch. Peel the potatoes, and place into a mixing bowl. Add 2 tablespoons butter, 2 tablespoons Boursin cheese, the sour cream, and garlic. Mash until smooth. Form the potatoes into 2″ by 5″ and 1/2 inch thick shapes on the Hickory plank. Leave space in between each portion of potatoes.

3.Bake in the preheated oven until a crispy brown crust forms on the potatoes, this should only take 20 to 30 minutes. When they are finished remove them from the oven then sprinkle chopped chives on top after drizzling with the remaining melted butter, plate and serve.

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Roasted Harvest Veggies

Wed, October 6, 2010 No Comments by Chef Ricky
Roasted Harvest Veggies photo

Roasted Harvest Veggies

INGREDIENTS:

1 tsp. – Roasted Ground Ginger 1 tsp. – Sea Salt
1 tsp. – Thyme Leaves 1/4 tsp – Ground Cumin
1/4 tsp. – Coarse Black Pepper 2 tbsp. – Orange Juice
2 tbsp. – Olive Oil
8 ½ C. – Root Vegetables Including: Carrots, Red Onion, Butternut Squash, parsnips, and red potatoes

DIRECTIONS:

1.Pre-heat the oven to 450 F.

2. Combine the ginger, salt, thyme, cumin and pepper in a small bowl. Toss veggies with the olive oil and orange juices in a large bowl. Sprinkle seasonings mixture over veggies and toss all together well.

3. Spread veggies in a large single layer foil lined baking pan and roast in preheated in a 450 degree oven for about 34 minutes or until veggies are tender and golden brown.

Submitted By: Stephanie C. Mckallister of London

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