Tag: side dish
Avocado and Onion Salad
Avocado and Onion Salad
This looks like it is going to be a lame recipe. Avocado and onions. I must say that I was underwhelmed just hearing about the salad without even trying it. And this is the lesson to be learned…Within it’s simplicity a complexity of flavors so damn good, you’ll question yourself why were you questioning the recipe in the first place. The white onion gives a slight bite to the avocado while the acidity of the red wine vinegar cuts through the richness.The key is to use a ripe, but still firm avocado. If it’s too ripe, the salad will be mushy. Slice the avocado. Top with the thinly sliced white onion. Drizzle with the olive oil and red wine vinegar. A pinch of salt. Cracked black pepper. Barely 5 minutes of work. When eating the salad, make sure that there is a piece of onion with every bite of avocado.
Servings: 2
Ingredients
- 1 large avocado ripe, but still firm
- 1/8 cup white onion thinly sliced
- 1 tsp olive oil
- 1 tsp red wine vinegar
- pinch sea salt
- cracked black pepper
Instructions
- Thinly slice the avocado.
- Top with the white onion. Drizzle the olive oil and red wine vinegar over. Give it a pinch of salt and fresh cracked black pepper.
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.
