Side Dishes :: Dale's Southern Grill

Archive for Side Dishes

Nov
4

Cornbread Dressing

by Dale

In thinking about a recipe to add to this newsletter… (here are so many that I love for this time of year) but one my favorites is my dear Mamaw’s Cornbread Dressing: it was amazing! Sometimes she’d put pecans in it, sometimes oysters; but it was always a treat. Like a lot of people, I eat more dressing than ham or turkey whenever they are on the table together, and this recipe is why…it’s as close to Mawmaw’s as I can remember. I’ve been making this one for over 30 years…every once in awhile I get pretty close to hers, but the love she added is the missing ingredient…enjoy…and Happy Holidays!
–Dale

Ingredients:
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced..pretty fine
1 heaping tablespoon dried rubbed sage
1 teaspoons dried leaf thyme
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten

Preparation:
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10″ x 15″. Bake for 30 to 45 minutes.
A couple comments about this recipe…don’t use too sweet a cornbread and don’t crumble too fine…french bread that is a little tough adds great texture…fresh turkey stock made with giblets adds a whole new dimension…the dressing will be pretty soupy before baking…this yields a moist dressing.

0 Categories : Breads and Biscuits, Holidays at Dale's, Recipes, Side Dishes, What's Cookin', Good Lookin'?

Jul
14

Grilled Balsamic Vegetables

by Dale

Balsamic Grilled Vegetables
Ingredients:
1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, grilled and peeled
3 green onions
Sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

If you like more variety try adding:
1 bell peppers (red, green, or yellow)
1 medium eggplant, sliced into 1/2-inch thick circles
Directions
Preheat grill to high.
Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

0 Categories : Grill and Barbecue Recipes, Recipes, Side Dishes, Vegetable Recipes

Jun
28

Summertime Cucumber, Tomato and Onion Salad

by Dale

So many of my best childhood memories were created on our family farm just outside Lexington, Kentucky. Spending summers there as a kid was a treat as much for the food I ate as for the exploring and tractor driving I did. Just about everything we ate we either grew or raised ourselves. My grandmothers were both such great cooks and eating was always a family social event. We had a big family and everyone would get together at her house; there were always 15 to 25 kinfolks and friends around many tables. To be seated at the adult table was a great privilege, and I really enjoyed just sitting back and listening to the grown-up talk _ what an education! After dark we’d go out and catch lightening bugs and play tag.

I think about those wonderful days whenever I make this recipe. The summers were hot and the work days were long. Coming in for mid-day lunch was such a event. Back then, lunch was called “dinner” and what we call “dinner” today was called “supper.” In any case, the meal was a big deal, so the memory of it does seem like a dinner event; it was a 5 course meal! Cucumber Salad was always a favorite of mine; so much so that my grandmother would make me my own batch and put it in a mason jar in the fridge, and I would eat a jar of it just about everyday and then drink the juice! She said the vinegar was good for me and maybe it has pickled me?
We’ve used this recipe at Dale’s since we opened…a nice variation to it is to substitute balsamic vinegar and feta cheese.
This is a wonderful summery salad great for our long hot days…bring it to your next gathering… or serve it to the family tonight.
–Dale

Cucumber, Tomato and Onion Salad
Ingredients
1 cup grape tomatoes
1 large cucumber, peeled and sliced(leave some peel on it)
1 medium red onion, 1/4″ strips
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/3 cup cider vinegar or white vinegar
1 cup warm water

Directions
1. In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and warm water – dissolve. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Serves about 8… double it… it gets better with time. Thanks Mam maw!

0 Categories : Recipes, Side Dishes, Uncategorized, Vegetable Recipes, What's Cookin', Good Lookin'?

Jun
17

Vinegar Slaw

by Dale

Vinegar Slaw

Ingredients
Canola Oil – 1/2 cup (can substitute olive or other oil)
White Vinegar – 3/4 cup (can substute any type of vinegar)
Sugar – 1 tsp.
Salt – 1/2 tsp
Pepper – to taste
Cabbage – 1 medium, sliced into very thin 2-4″ long slices
Purple Onion – 1 medium, chopped small (about 2/3 cup)
Carrot - 1, shredded

Directions
In a small bowl, blend oil, vinegar, sugar, salt and pepper to make the dressing.
In a large bowl, combine cabbage, onion, carrots
Pour dressing over the cabbage mixture and blend well, fully covering all pieces.
Cover and refrigerate 2-24 hours

0 Categories : Recipes, Side Dishes, Vegetable Recipes

May
18

Caribbean Rice

by Dale

Caribbean Rice

Ingredients
•    1 teaspoon Olive Oil
•    1/3 cup Shredded Coconut
•    1/4 medium size onion- minced
•    1 cup par-boiled Uncle Ben’s Rice
•    16 oz Chicken stock
•    1/2 a mango peeled and cubed
•    bunch of cilantro

1.    Heat oil in a large saucepan and add coconut.
2.    Cook, stirring constantly until very lightly browned Add minced onion.
3.    Continue cooking and stirring 1 minute longer.
4.    Add rice, stir to coat.
5.    Add chicken stock and bring to a boil.
6.    Cover and reduce heat to low.
7.    Simmer 25 to 30 minutes until rice is tender.
8.    Remove from heat and stir in mango.
9.    Top with cilantro

This is a super easy dish that will have the family giving you rave reviews at the next gathering…. the salsa holds up for a couple days so you can even make it a day ahead…also if you don’t like mango’s try it with peaches or strawberries; both are excellent. Add in some black beans and you’ve got yourself a great dip with some chips…the only thing to watch in making the rice is toasting the coconut… it will burn on you if you’re not constantly stirring….otherwise it’s a piece of cake… Happy Sailing!! Do I hear Jimmy Buffet?
Dale

0 Categories : Recipes, Side Dishes

Apr
29

Carrot Souffle

by Dale

Dale’s Famous Carrot Souffle
(a Most Requested Recipe and Menu Item!)

Ingredients
3 lbs. Carrots, peeled
1 cup Sugar
½ cup Brown Sugar
1 TBLS Baking Powder
1 tsp Vanilla
4 TBLS All Purpose Flour
6 Fresh Eggs
1 tsp Cinnamon
1 cup Liquid Margarine
1 TBLS Confectioners Sugar

Cut carrots into 1” chunks, place in sauce pan, cover with water, add a dash of salt and cook over medium heat for 45 min. or until they are very soft. Test with a fork. While carrots are hot, whip in a food processor or blender; add sugars, baking powder, and vanilla. Add flour and mix until smooth. Add eggs and cinnamon then margarine. Be careful not to over mix, you don’t want a lot of foam.

Place in oven dish, filling the dish about ¾ full to allow room for it to rise.
Bake for 60 minutes at 350 degrees, or until center springs back to touch.
Dust with confectioner’s sugar before serving. Yield: 8-10 servings.

1 Categories : Desserts, Easter Recipes, Holidays at Dale's, Recipes, Side Dishes, Vegetable Recipes

Apr
23

Buttermilk Biscuits

by Dale

Ingredients
•   2 cups flour
•   4 teaspoons baking powder
•   1/4 teaspoon baking soda
•   3/4 teaspoon salt
•   2 tablespoons butter
•   2 tablespoons shortening
•   1 cup chilled buttermilk
Directions
Preheat oven to 450 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (about the size of dimes)
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press or roll into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough no twisting. Place biscuits on baking sheet so that they just touch. Reform scrap dough working it as little as possible and continue cutting. (Biscuits from the scraps won’t be as light as the first… my grandmother would use these scraps for dumplings….your choice)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

0 Categories : Breads and Biscuits, Easter Recipes, Holidays at Dale's, Recipes, Side Dishes

Apr
23

Twiced Baked Potato

by Dale

Ingredients
•   4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
•   2 to 4 tablespoons unsalted butter
•   1/3 cup sour cream
•   1 green onion, finely chopped
•   2 TBS crispy cooked chopped bacon- 4 or 5 slices
•   1/2 cup shredded sharp cheddar
•   salt and ground black pepper
•   dash Cayenne pepper

Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, slice potatoes in half length-wise. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the onions, bacon, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.

Set the potatoes on baking sheet and bake until heated through, about 20 minutes. Serve immediately.

0 Categories : Easter Recipes, Holidays at Dale's, Recipes, Side Dishes

Apr
23

Mawmaw’s Green Beans

by Dale

Ingredients
•   1 1/4 pounds green beans, trimmed and broken into 1-inch pieces
•   2 slices bacon, chopped
•   1 small onion, minced
•   2 tablespoons red wine vinegar
•   2 teaspoons sugar
•   dash black pepper-coarse ground

Directions
Cook green beans in 1-inch of simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and baconcrisp at edges and onions translucent add vinegar to the pan and season beans with sugar and pepper. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.

0 Categories : Easter Recipes, Recipes, Side Dishes

Apr
22

Southern Deviled Eggs

by Dale

Ingredients

◦   7 large eggs, hard boiled and peeled
◦   1/4 cup mayonaise
◦   1 1/2 tablespoons sweet pickle relish
◦   1 teaspoon prepared mustard
◦   Cooked crispy crumbled bacon- 3 slices
◦   Salt and pepper, for taste
◦   Paprika, for garnishing
◦   Sweet gherkin pickles sliced, for garnishing
◦   Pimentos, for garnishing

Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.  Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard, bacon. Add salt and pepper, to taste.  Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

0 Categories : Easter Recipes, Holidays at Dale's, Recipes, Side Dishes

Archive for Side Dishes

Facebook members