Yummy sides to go along with a Christmas BBQ

Yesterday was my last day at work before the Christmas / New Year’s break and I wanted to share a couple recipes with you I stumbled across.  We had a potluck style lunch and a couple of folks came together to get our department head a recipe book called Southern Ground that is by Zack Brown (of the popular band “The Zack Brown Band”) and some of his friends.  There are some AMAZING recipes in this book and I’m stoked I was introduced to it.  I’m definitely going to be picking up my own copy soon.  With that said, there were several dishes at the potluck that came straight from the book and two of them that I thought were the best were the Pocketknife Coleslaw and the Jalapeno Squash Casserole.  I took a picture of each one and have the recipe and cooking instructions below if you’d like to try them out before buying the book.

Pocketknife Coleslaw RecipePocketknife Coleslaw

Slaw Ingredients:
1 head of cabbage
1 large green bell pepper
8 green onions
2 ripe tomatoes

Slaw Dressing Ingredients:
2 cups Duke’s or Sauer’s mayo
2 tbsp hot horseradish
2 tbsp yellow mustard
1 tbsp sugar
1/3 cup white vinegar
1/2 tsp cayenne pepper
1/2 tsp fine-ground black pepper
1 tsp kosher salt

Steps:
Dice all the veggies into the same size small pieces (around 1/4 inch).  Start by adding just 1/2 of the slaw dressing until the slaw is lightly covered.  You don’t want too much, but if it’s not quite enough, add a little bit more.  Save a little of the diced tomato to put on top of the slaw for garnish.  The recipe also calls for an optional sprinkle of paprika.

Jalapeno Squash Casserole RecipeJalapeno Squash Casserole

Ingredients:

6 summer yellow squash, sliced
2 medium yellow onions, sliced
8 oz can pickled sliced jalapeno
2 cups shredded sharp cheddar cheese, divided
3 eggs
2 cups heavy cream
salt and pepper to taste

Steps:
Preheat oven to 350.  Grease a 2-quart casserole dish.  In a mixing bowl combine the eggs, heavy cream, salt and pepper.  Layer the squash, 1 1/2 cups cheese, onion, egg mixture, and jalapeno in the prepared casserole dish.  Top with remaining cheese and wrap with foil.  Bake for 45 min.  Take off foil and bake another 20 min or until the top is golden and bubbly.

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