Peach-and-Fennel Slaw
These terrific side dishes include cooling cucumber salad, crispy broccoli and smoky asparagus.
Grilled Eggplant, Apricot and Lycopersicon esculentum Salad
Grilled Eggplant, Apricot and Tomato Salad
Credit: CON POULOS
This elementary summer salad from Portland, Oregon, chef Joshua McFadden perfectly showcases summer produce at its peak.
Advertisement
Advertisement
Smashed Cucumber Salad with Butter Beans and Tarragon
Smashed Cucumber Salad with Butter Beans and Tarragon
Credit: Jennifer Causey
Gently crushing the cucumbers for this salad releases their aroma and creates nooks and crannies for soaking up the dressing.
Flossy Cucumber and Grilled Potato Salad
Creamy Cucumber and Grilled Spud Salad
"When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred flossy Italian dressing," says Jamie Bissonnette. "I'one thousand not saying she was a great cook, but flossy Italian dressing is yet my favorite. I make a version of it for this salad."
Ad
Thai Cucumber Salad with Peanuts
Thai Cucumber Salad with Peanuts
In this refreshing salad, crisp cucumbers and effluvious cilantro are tossed with a tangy dressing fabricated with lime juice, fish sauce and peppery Thai chiles.
- Summertime Grilling Guide
Bacon and Tomato Salad
Bacon and Tomato Salad
Credit: © Kristen Strecker
Serve with crusty bread and actress hot sauce.
Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
If you lot've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously charred. Tossing the broccoli with a butter flavored with lime zest, honey and smoky chipotle Tabasco makes it luscious.
- Video: Grilling Tips from Star Chefs
Advertising
Advertisement
Charro Beans
Charro Beans
"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are fabricated with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.
Barley and Grilled-Vegetable Salad
Barley and Grilled-Vegetable Salad
Green Bean-and-Roasted Ruby Pepper Salad
Hard disk-200910-r-roasted-peppers.jpg
Private chef Michael Emanuel'southward late-harvest salad gets its surprisingly meaty richness from the sliced red bong peppers he roasts in a dirt oven; a broiler also works well.
Advertisement
Grilled White potato and Onion Salad with Blue Cheese and Salary
Grilled Potato and Onion Salad with Blueish Cheese and Bacon
Jeri Ryan's favorite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions. She likes the savory combination and so much she'due south turned it into a salad with tender new potatoes. Information technology's incredibly good as a side with grilled beef tenderloin or steak.
Charred Corn Salad with Mint, Parsley and Cilantro
Charred Corn Salad with Mint, Parsley and Cilantro
Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Eye Eastern food.
Grilled Eggplant Salad with Walnuts
Grilled Eggplant Salad with Walnuts
Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky season.
Advertisement
Watermelon Salad with Feta and Mint
Watermelon Salad with Feta and Mint
Credit: © Tom Hopkins
Although Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, and so as non to waste them), you can also chop the watermelon into cubes.
Grill-Roasted Bacon-and-Scallion Corn Muffins
Grill-Roasted Bacon-and-Scallion Corn Muffins
When baking these bacon-and-scallion-flecked corn muffins—a bully accompaniment to all kinds of barbecue—Nick Fauchald prefers the grill to a conventional oven for ii reasons: The muffins absorb some of the grill's great smoky flavors, and he can spend that much more time exterior.
Grilled Fava Bean Pods with Republic of chile and Lemon
Grilled Fava Bean Pods with Chile and Lemon
Chef Nate Appleman quickly grills whole fava beans, tosses them with a crushed carmine pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—just it's also piece of cake to eat them in the traditional fashion by popping the beans out of their pods and outer skins.
- Grilling Tips from Star Chefs
Advertisement
Spud Salad with Hummus-Yogurt Dressing
Potato Salad with Hummus-Yogurt Dressing
Two Middle Eastern staples make 1 peachy dressing.
- Classic All-American Recipes
Tomato Salad with Pickled Walnuts and Blue Cheese
Tomato Salad with Pickled Walnuts and Blue Cheese
Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing candied walnuts with a fiddling vinegar. (Alternatively, use British pickled walnuts, available at some specialty food stores.) "The blue cheese and the celery give this dish a piffling 'adultness,'" he says.
- Guide to Vegetable Recipes
Grilled Corn on the Cob with Roasted Garlic and Herbs
Grilled Corn on the Cob with Roasted Garlic and Herbs
Credit: © Kana Okada
"Butter is not the villain information technology once was," says Michel Nischan, who adds a little bit to roasted garlic to create a rich, creamy spread for corn on the cob.
Advertisement
Smoky Glazed Asparagus
Smoky Glazed Asparagus
Credit: © Quentin Bacon
Chef Nate Appleman swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
Adler & Fertig's Knife and Fork Grilled Vegetable Salad
Adler & Fertig's Knife and Fork Grilled Vegetable Salad
Steam helps loosen a pepper's charred pare from its flesh. To create steam, place the hot pepper in a bowl and cover with plastic wrap, or place in information technology a plastic bag and seal, then let sit for 5 minutes and remove. The skin should sideslip right off.
More Tasty Salads
Rösti Potatoes
Rösti Potatoes
Rösti potatoes are Swiss-mode shredded potatoes shaped into cakes. Francis Mallmann's directions for making them are very precise: In one case the cakes touch the hot griddle, cook them very slowly and don't touch—except to flip them over—until they're washed. That'southward the merely style to get a sensational crust.
- Grilling Tips from Star Chefs
Advertisement
Grill-Baked Potatoes with Chive Butter
Grill-Broiled Potatoes with Chive Butte
Credit: © Marcus Nilsson
These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a S Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and succulent.
- F&W's Summer Grilling Guide
Corn on the Cob with Curry Mayonnaise and Chile Salt
Corn on the Cob with Curry Mayonnaise and Chile Salt
For his Asian accept on elote, the grilled corn on the cob sold on the streets of Mexico, Neb Kim seasons mayonnaise with a spicy and tangy mix of lime juice, curry powder and republic of chile paste. In place of the cheese that's unremarkably sprinkled on elevation, he dusts the corn with a mix of lime zest, lemon zest, chile and salt.
Peach-and-Fennel Slaw
Peach-and-Fennel Slaw
This sweet and crunchy salad with lots of immune-boosting vitamin C is delicious with grilled pork or in a pulled-pork sandwich. To wilt the fennel slightly, Michel Nischan briefly marinates it in vinegar and salt earlier tossing it with firm, ripe peaches.
Ad
Up Next
sullivanfradenurry80.blogspot.com
Source: https://www.foodandwine.com/side-dishes/bbq-side-dishes/grilling-side-dishes
0 Response to "Side Dishes for Grilled Beef Tenderloin"
Post a Comment