Invited to a Memorial Day Barbecue and aren’t sure what you want to bring?
I did a little searching around the internets and found a great article about such side dishes at epicurious. I want to make all of them. But, I guess I will have to choose a couple to highlight here. How about a couple of classics?
Hot and Smoky Baked Beans
- 6 bacon slices
- 1 1/2 cups chopped onion
- 1 1/4 cups purchased barbecue sauce
- 3/4 cup dark beer
- 1/4 cup mild-flavored (light) molasses
- 3 tablespoons Dijon mustard
- 3 tablespoons (packed) dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 4 to 6 teaspoons minced canned chipotle chilies
- 6 15- to 16-ounce cans Great Northern beans, drained
- Chopped fresh parsley
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
Sprinkle with parsley and serve.
and…I’m gonna go with Succotash. Because it’s fun to say “succotash.”
- 2 bacon slices (2 oz), cut crosswise into 1/4-inch-wide strips
- 1 tablespoon unsalted butter
- 2 cups fresh corn kernels (from 3 to 4 ears)
- 1 lb fresh lima beans in pods, shelled (1 1/2 cups), or
- 1 (10-oz) package frozen baby lima beans, thawed
- 1/2 cup diced (1/3 inch) green bell pepper
- 1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate from greens
- 3/4 cup heavy cream
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste.
Today I’m reprinting an invitation I received:
Join us on SUNDAY, MAY 30th at 1 PM in Jackson Square, New Orleans, to demand the Federal Government and BP devote all possible available resources to stopping the continued outpouring of crude oil into the waters of the Gulf of Mexico NOW!…Thanks!! Please remember, this is a peaceful protest! Please, if you feel you cannot abide by that, Do Not Come!
This weekend the Plaquemines Parish Seafood Festival is under way. Obviously the tone of this year’s festival will probably be a little heavy, as the viability of Gulf seafood is seriously in question. I can hardly believe those words as I write them.
Go, enjoy some seafood, and show the folks of Plaquemines your support. The festival boasts “great seafood, arts and crafts, carnival rides, helicopter rides, a sand-bagging competition, an other competitions throughout the festival.” I’m not sure what a sand-bagging competition is, but I want to win it. Admission is $5 for adults and is free for kids 12 and under. It’s already under way today and continues tomorrow at 11 am. Festival Grounds, 225 F. Edward Hebert Blvd., Belle Chasse.
Oh, dear. After last weekend’s Happy Talk Band CD release party at d.b.a., I just don’t know if I am already ready for R. Scully & the Rough Seven‘s party. I’m going to have to plan ahead this time, bring snacks and hydration–I’m talking survivalist partying. This show is going to be bonkers.
So, Ryan Scully, formerly of Morning Forty Federation, is releasing his first album with his new band, Rough Seven. I’ve heard much of it played live, and it’s great. So, when I say “formerly” of the Morning Forty Federation, I guess what that means is that the band is no longer writing new material, but if it’s a special occasion (or, I imagine, the money’s right) they’ll reassemble and play. Tonight is one of those nights. Along with the Rough Seven and the Forties (I just realized that the word “forty” in the title of the band name is taking on a new meaning as everyone is getting older) Happy Talk Band and Rotary Downs will be playing, among others. Better eat your Wheaties.
10pm. $5. d.b.a
The New Orleans Wine and Food Experience continues today. The signature event of the “experience” is the Royal Street Stroll, which takes place this evening from 5:30-8:30 in the 200-900 blocks of Royal Street. If you’ve put off getting tickets until today it is $90-which will get you much food and drink. (21 & over).
Here’s what NOWFE has to say about the Stroll:
A definitive evening event of the New Orleans Wine and Food Experience, which brings together New Orleans’ greatest gifts: rare antiques, fine art, live jazz and stunning historic architecture with the world’s outstanding wines. Shop the enchanting galleries of Royal Street while experiencing wine offerings at each stop, as live jazz music fills the air. As always, we will be joined by the Krewe of Cork, as they parade down Royal Street.
Here’s who’s cooking: Rouse’s Catering, Antoine’s, Bourbon House, Court of Two Sisters, Cucos, Drago’s Charbroiled Oysters, GW Fins, NOLA, & Phil’s Grill.
Rain or shine.
The annual New Orleans Wine and Food Experience gets under way today.–You know, the past ten years of my life could be categorized as a “New Orleans wine and food experience.”–Anyway, the “experience” is a non-profit festival in its nineteenth year, and one of the most prestigious of its kind. It continues through the weekend.
Tonight at 7 are myriad wine dinners at notable restaurants throughout the city. Each dinner is accompanied by offerings from a different winery. The meals are all-inclusive and run between $75-$125 a head. Some of them are sold out. Here’s a link.
Before dinner, however, do check out Wine Lovers: a Musical. Apparently, it’s some kind of romantic comedy about a couple of yuppies people falling in love at a wine tasting. But, here’s the kicker: this show is interactive, and the price of admission includes six glasses of wine. Yes, six! The play is in conjunction with the festival, but is continuing its run at Le Petit Theatre past the weekend.
It is officially hot as a mutha. And, it looks like the familiar, summertime, afternoon monsoon rain pattern is about to start up this week. Luckily, the Tuesday Crescent City Farmer’s Market packs it in by 1, a good hour or two before the rain usually starts.
This month Cafe Adelaide is doing the Green Plate special. Today that consists of: roasted tomato gazpacho, alligator and andouille baked penne with fresh mozzarella, turtle soup (available by the bowl hot or in cold quarts), white chocolate biscuit pudding with Barq’s root beer syrup. That gazpacho sounds like a perfect lunch on a hot day like today.
And how about some turtle soup for the freezer? You can defrost and heat it up some time in October when the heat finally abates. Ho hum. Here we go. Summer…