Tuesday, May 29, 2012

Side Dish Tuesday

Picture by Ellen S.
So it is Tuesday again and after a long holiday weekend many are shuffling back to work.  Though don't you just want to hold on to the weekend feeling a little longer?  The relaxation that it brings hanging out, with family, friends grilling, enjoying the moment, not so much the rat race of the day to day grind.  I hope these two recipes that I pulled from the archive may help.  They are simple simple, one is a grilled side dish that can accompany any quick grill week night meal. The other can be thrown together and make any meal see amazing.

To put it mildly I would have to admit my pupil may have hit yesterday's recipe out of the park.  Ribs were amazing, and I think Steve may be a little happy with himself.  That said this week is still young and there are still days ahead to be tackled and our quarterback has a few plays left to make.  Now our Kahuna must contemplate the challenge ahead, the side dish.

Steve it is time to create your side dish ('Ao'ao Pa, ipu) to accompany those ribs you made. As a man of many skills you are tasked with two dishes, lets see what you can do with them.   Knowing you are not the biggest fried food hound, think Malasada, I'll try a little healthier just for you.  

Nothing is more simple and accompanies ribs better than corn on the cob and slaw.  The following two recipes are perfect they are tasty, okay not exactly the Malasada, but guaranteed no regrets.   So come on Steve lets get cooking!

Hao Manamana Kulina (Grill Corn)                                                    

4 ears of fresh sweet corn
4 tablespoons of butter
4 loosely packed tablespoons fresh Cilantro, minced 
1 lime zested and juiced

  1. Preheat the grill to medium high.  
  2. Husks, corn and wash the ear in cold water.  
  3. Melt the butter in a saucepan over a medium low heat. Chop the cilantro and add along with lime juice. Turn off.   
  4. Place corn on grill brush with cilantro lime butter.  Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels are golden, but not burnt.  Brush ears give a 1/4 turn  and continue until you have done all four sides. 
  5. Serve with lime wedges, butter and salt.   

Tropical Slaw

2 cups shredded white cabbage                               1⁄3 cup chopped dates
1 cup shredded red cabbage                                     1⁄3 cup chopped dried pineapple
2 cups grated carrots                                                  2⁄3 cup Greek vanilla yogurt
3 cups chopped celery                                                3 tablespoons apple cider vinegar

1/3 cup dry roasted salted macadamia nuts, chopped (optional)

  1. In a large bowl combine the cabbage, carrots, celery, dates and pineapple.
  2. Mix in the yogurt and vinegar 
  3. Before serving, mix in the nuts

Alright let us see if you are 
singing your own praises after you have completed your task.   

Thank you Ellen for the picture of your grilling Thai Chicken Satay cause it worked perfectly today.

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