Tag: side dish
Thai-Style Brussel Sprouts
Thai-Style Brussel Sprouts
Brussel sprouts are one of my favorite vegetables. I think they’ve gotten such a bad wrap from older generations cooking their vegetables to death, which would ruin your brussel sprouts. Serving them al dente is the way to go. With this recipe, you can either roast them or pan fry them before tossing the sprouts in the Thai dressing.
Equipment
- mortar and pestle
Ingredients
- 1 lb brussel sprouts trimmed and cut in half
- olive oil
- salt to taste
- 1/4 cup peanuts slightly crushed
Dressing
- 4 garlic cloves
- 2 birds eye chilies
- 8 cilantro sprigs leaves and stems chopped
- 1 1/2 tbsp palm sugar chopped
- 1 1/2 tbsp fish sauce
- 2 tbsp lime juice
- 1 shallot chopped
Instructions
- Pound the garlic, chilies, and cilantro to a paste in a mortar and pestle.
- Pound in the palm sugar. Stir in the fish sauce and lime juice. Add in the shallots.
- Preheat the oven to 400 degrees. Place the brussel sprouts cut side down in a baking dish. Drizzle with olive oil. Season with salt. Roast for 5 minutes. Give them a toss. Roast for 15 more minutes, tossing every 5 minutes.
Smoked Sweet Potatoes
Smoked Sweet Potatoes
Talk about one of the most low maintenance side dished you can make…it’s smoked sweet potatoes. Throw the sweet potatoes in the smoker at 250 degrees for 2-2.5 hours. That’s it. I like to use maple wood chips to smoke the sweet potatoes. If you happen to have sweet potatoes the size of small footballs, cut them in half so they don’t take 4-5 hours to smoke. My favorite way to top sweet potatoes is with some butter, brown sugar, and fresh cracked black pepper.
Equipment
- Electric Smoker
Ingredients
- sweet potatoes
- salt
- butter
- brown sugar
- cracked black pepper
Wood Chips
- maple wood chips
Instructions
- Wash your sweet potatoes. If ginormous, cut them in half. Rub with salt on the outside.
- Preheat you smoker to 250 degrees. Place your sweet potatoes on a rack and get a smokin.
- Depending on the size of your sweet potatoes, they can take anywhere between 2-2.5 hours to smoke.
Smoked Onion and Garlic Mashed Potatoes
Smoked Onion and Garlic Mashed Potatoes
This is a great mashed potato recipe utilizing smoked onions and garlic. I recommend having the smoked garlic and onions on hand instead of firing up the smoker just for them.
Equipment
- Electric Smoker
- potato masher or ricer
Ingredients
- 3 cups potatoes peeled and cubed
- 4 tbsp butter
- 1 head smoked garlic peeled and chopped
- 1/2 smoked onion finely chopped
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- Smoke your onions and garlic at 225 degrees for 2 hours.
- Bring a pot of salted water and potatoes to a boil. Simmer for 10 minutes until cooked all the way through. Drain and set aside.
- Melt 2 tbsp of butter in a pot over medium high heat. Sauté the smoked onions and garlic for 5 minutes.
- Turn the heat to medium. Add in the potatoes and heavy cream. Mash until the lumps are broken up. Season with salt and white pepper. Cook for 3 minutes.
