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Old 08-05-2006, 09:03 AM   #1
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Help with menu?

Hi,
I'm making bbq'd baby back pork ribs tonight and wonder if anyone has any ideas for side dishes? I made cole slaw lat night and we are trying to cut back on carbs, so potatoes are out. We're not on Atkins or anything, just want to maintain a little better life style. Any suggestions?
Thanks.

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Old 08-05-2006, 09:06 AM   #2
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I think baked beans and corn bread go well with ribs.
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Old 08-05-2006, 09:10 AM   #3
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Healthier?? No, but these are sure good...

STUFFED RED PEPPERS W/CHEESY POLENTA & GREEN CHILES
Recipe By :Southern Living, July '04
Serving Size : 6

3 medium red bell peppers
3/4 cup polenta or yellow cornmeal
3 cloves garlic, minced
2 cups water
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly grd. pepper
1/2 cup whipping cream
7 ounces can whole green chiles, drained & chopped
2/3 cup chopped cilantro
8 ounces shredded Monterey jack cheese
2 ounces freshly grated Parmesan cheese
Garnish; fresh cilantro sprigs

Cut bell pepper in half (or cut a "lid" off); clean. Place pepper cups in a lightly greased 13X9" b. dish.
Whisk polenta & next 5 ingred. in lg. pan over medium heat; bring to a boil.

Cook, whisking constantly, 5-7 min. or till polenta thickens & is creamy.

Stir in cream and next 4 ingred., blending well.
Spoon mixture into pepper cups.
Bake at 400 for 25-30 min. or till peppers are tender.
-------

heres a little healthier one - and so very good!!


SWEET CORN COBLETS - NONIE


6 med. ears corn -- cut into 3/4" thick rounds
3/4 cup distilled white vinegar
1 cup finely chopped onion
2 T. sugar -- (2 to 3)
1 jar chopped pimentos -- (2 oz.) drained
1 tsp each: mustard seeds and crushed red pepper
1/2 tsp. salt

In a 6-8 qt. pan, bring 4 qts. water to a boil over high heat.

Add corn; cover and cook till hot (2-3 minutes).
Drain & arrange in a 9X13" dish or rimmed serving platter.
In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper, and salt.
Bring to a boil over high heat and cook till sugar is dissolved.

Pour over corn; let stand till cool, spooning mixture over corn frequently.

If made ahead, cover and refrigerate for up to 6 hours.
Serve at room temp. 8-10 servings (no, I think about 4-6, these little devils are addictive!)
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Old 08-05-2006, 09:18 AM   #4
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Wow! Thanks for the recipes. I will probably try the first one today. I did say a little healthier life style and I know my husband will love it.
Amber, my husbands tolerance for baked beans is limited, so I don't make them, but thanks for the suggestion.
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Old 08-05-2006, 10:29 AM   #5
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This is my favorite side for ribs (after cole slaw). I'm making both today.

Maque Choux

Im convinced this delicious Creole side dish is the ultimate accompaniment to grilled food. A friend from New Orleans, Melvina Johnson, used to bring it to ALL our summer barbecues. We really let her have it if she dared to bring anything different.

makes 8 or more servings

1/2 cup unsalted butter or 4 tablespoons olive oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 small hot pepper, finely chopped (optional)
1 large clove garlic, finely chopped
4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
1/8 teaspoon cayenne pepper (or to taste)
2 medium tomatoes, peeled, seeded, chopped
1 cup chicken stock

1. Melt butter over medium heat. Add onion, peppers, garlic and saut for 5 minutes, until onions are translucent.
2. Stir in corn, tomatoes, pepper and cook 5 more minutes, stirring occasionally.
3. Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.

Teacher Tips: 1. You can make this dish with frozen corn and canned tomatoes, and it will be good BUT its really meant for midsummer, when fresh corn and tomatoes are at their peak. At that time, its INCREDIBLE!
2. If you want to make this a vegetarian dish, I suggest substituting vegetable broth for the chicken stock. More Than Gourmet (www.morethangourmet.com) makes a delicious, highly concentrated one you can keep on hand.
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Old 08-05-2006, 11:31 AM   #6
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I've seen Emeril fix this dish on his show several times. He uses either milk or heavy cream rather than chicken broth, but I think I'd prefer the broth.
I've been meaning to try it...think I'll whip up a batch for supper tonight!
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Old 08-05-2006, 01:22 PM   #7
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Unless I'm cooking for guests, the only sides I enjoy with ribs of any type are cole slaw, buttered corn on the cob, & "maybe" a green salad.

Corn on the cob is particularly nice because it's just as messy to eat as the ribs - lol!!!
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Old 08-05-2006, 01:48 PM   #8
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Baked beans rule......and I love coleslaw.
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Old 08-05-2006, 02:39 PM   #9
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Bangbang, I love your tag line!
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Old 08-05-2006, 03:50 PM   #10
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Quote:
Originally Posted by ChefJune
Bangbang, I love your tag line!
Thanks......... its a quote from Dean Martin.
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