Sides to Go with Ham (and most anything else)

20161111_1434161600x1200This side is a coleslaw with vinegar dressing that I saw over at Serious Eats.  First, you slice the cabbage and onions and grate the carrots plus whatever else sounds good to you – I like to slice colored sweet peppers – a few jalapenos work well, too.  Then, with all of that in a big bowl you sprinkle salt and sugar over it and work it in a bit.  That’s where we are in the photo above.  This helps to wilt and soften the cabbage.  After a few minutes rinse the salt and sugar off.  I use a colander within a bowl, run water over the slaw until the slaw floats then stir it about and lift the colander out of the bowl.20161112_1134031600x1200I liked this slaw so much I bought a salad spinner to help drain the water off after the rinse.  This one is an Oxo and seems to be pretty sturdy.  There are other ways to dry the slaw, like draining on a tilted tray or squeezing it out in a towel.

The dressing is simple enough:

1 cup apple cider vinegar (I use a seasoned rice vinegar)
1 cup sugar (Splenda or equivalent works well)
3 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic (about 1 medium clove)
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds

20161112_1109081600x1200The next two are a bean salad and a classic mustard potato salad.  The dressing for the bean salad is as good as any I’ve tried and it has become my standard dressing:

1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper (optional)

The linked recipe calls for garbanzo beans but I didn’t have any so I subbed in a can of Great Northern beans.  It also gets chopped celery and chopped green onions – chopped red onions are an option that also adds color.

The potato salad is very good and is pretty much self explanatory:

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced (use sliced egg for garnish)
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (the Neely’s recommend Miracle Whip, we use Hellmann’s)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Emeril’s Pan Roasted Brussels Sprouts with Crispy Pancetta and Caramelize Onions

Photo courtesy of Good Morning America/ABCNews

Photo courtesy of Good Morning America/ABCNews

With Thanksgiving coming up, I wanted to highlight some different sides besides the traditional. This one really fit the bill.

From Emeril Lagasse 

Emeril Lagasse’s phrase, “kick it up a notch” became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril’s star status with his recipe for Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta.

Ingredients

  • 3 tablespoons olive oil
  • 6 ounces pancetta, diced
  • 3 large yellow onions, thinly sliced (about 4 cups)
  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 2 pounds Brussels sprouts, stems trimmed and cut in half lengthwise

    Robin Roberts and Emeril Lagasse

    Robin Roberts and Emeril Lagasse

Preheat the oven to 400° F.

In a large sauté pan, heat 1 tablespoon of the oil over medium heat. When hot, add the pancetta and cook until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a baking sheet lined with paper towels and set aside. Add the onions, ½ teaspoon of the salt and ¼ teaspoon of black pepper to the pan and cook, stirring until the onions are caramelized, about 30 minutes.

In a large 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil over medium high heat and when hot, add the Brussels sprouts and the remaining salt and pepper. Cook until the sprouts are golden brown on one side, 4 to 5 minutes. Transfer the pan to the oven and cook until tender, about 15 minutes.

Add the onions and pancetta to the Brussels sprouts, toss well, and return to the oven for 5 minutes longer.

Serve immediately.

Servings:4-6
Difficulty: Easy
Cook Time: 1-30 min
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