Tag: side dish
Grilled Caramelized Apples
Grilled Caramelized Apples
This is a quick and easy side dish that pairs great with pork. The apples caramelize in the foil pouch with butter, brown sugar, and cinnamon while absorbing a nice smokey flavor. They will only take 5 minutes prep time and 10 minutes to grill.
Servings: 2
Equipment
- chimney starter
- charcoal
- grill
- aluminum foil
Ingredients
- 1 large apple peeled and cored
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
Instructions
- Cut the apple into slices.
- Make a pouch out of the aluminum foil. Mix together the apples with the butter, brown sugar, and cinnamon. Seal the pouch.
- Let the charcoal get grey in the chimney starter. Pour the charcoal in the grill. Place the pouch over the charcoal. Grill for 5 minutes a side.
The apples pair great with pork chops!
Chilean Chili Lime Roasted Corn on the Cob
Chilean Chili Lime Roasted Corn on the Cob
I love corn on the cob in all of its various forms. From elotes street corn to the regular butter and salt; you can really do no wrong. This preparation of roasted corn on the cob is Chilean in origin. Unshucked corn gets soaked in water for 20 minutes. This allows the corn to steam in its husks. The ears of corn can either be roasted in the oven or grilled for about 20 minutes in total. While it’s cooking, you make a simple chili lime butter that gets brushed on the corn. If you want more char on the corn, return the the grill or place under the broiler for a couple minutes a side.
Equipment
- large bowl
- baking pan with rack
- brush
Ingredients
- 2 ears corn on the cob unshucked
- 1 tbsp butter
- 1/2 tsp chili powder
- 1 lime zested
- 1 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Pull back the husks and remove the silk from the ears. Paul the husks back over the corn. Soak the ears of corn in a large bowl of water for 20 minutes.
- Place the ears on a rack on a baking sheet. Roast in a preheated 375 degree oven for 20 minutes; flipping half way through. Alternatively, you can do the same on a charcoal or gas grill for the same amount of time.
- Take the corn out of the oven and lest rest for 10 minutes. It will be extremely hot.
- While the corn is resting, melt the butter in a small skillet. Add in the lime juice and zest, chili powder, and salt.
- Pour into a ramekin and let slightly cool.
Bacon Cashew Wild Rice
Bacon Cashew Wild Rice
Wild rice is one of the only grains native to North America and is a huge staple of indigenous tribes. While it’s called rice, it is actually a grass seed that grows naturally in lakes. This particular recipe has the wild rice mixed with sautéed bacon, celery, onions, and mushrooms. At the last minute, cashews are stirred in.
Ingredients
- 1 1/2 cups wild rice
- 4 cups water
- 1 tsp salt
- 4 tbsp butter
- 4 slices bacon diced
- 1 small onion diced
- 2 ribs celery diced
- 8 oz button mushrooms sliced
- 1/2 tsp black pepper
- 1/2 cup cashews
Instructions
- Add the wild rice, water, and salt to a pot. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- While the rice is cooking, fry the diced bacon in a separate sauté pan until crispy. Remove from the pan.
- Melt the butter in the same sauté pan. Sauté the onions, celery, and mushrooms over medium high heat for 8 minutes.
- Stir the bacon and cashews back in.
