Noodles Romanov with sautéed mushrooms to go with a grilled protein.
Grr - Baked bean recipe, please. I once had baked beans with kielbasa at a bbq, they were awesome but don’t remember what else, if anything was in them.
Rice is great. The two best styles are Persian rice (cooked with a crispy crust) and Colombian rice (made by deeply cooking coconut milk). Most people have no idea how good rice can be.
Right here is where I got it from, I use a mix of hamburger and sausage though.
Guy in video is a bit of a ham to say the least.
Right now I’m freshly gorged on my favorite side for beef tenderloin: Mashed potatoes run thru a ricer, mixed with chevre (the goat cheese), buttermilk, lemon zest, rosemary, and a ton of butter, then covered with beef gravy. 4 people consumed an amount said to serve 10 and looked for more . . .
Yorkshire pudding rules.
If you’re going for most versatile/universal it’s hard to beat plain white or brown rice. My own personal go-to is a big pile of simple skillet seared asparagus done up in olive oil.
It’s hard to beat a twice baked potato though. Oh man, such a PITA to make but doing up a huge pan of them then eating them for a week is gustatory heaven.
A Japanese or Korean meal isn’t complete with side dishes of tsukemono (Japanese) or banchan (Korean). Tsukemono is pickled vegetables, the most familiar being takuwan (pickled radish) and banchan can be just about anything, but always includes some type of kim chee.
Combined with rice or by itself, both can be a complete meal with the main entree.
Commenting before I read the thread because I’m curious how unique my choice is:
Rice.
Simple brown rice is pretty kid-friendly. A mix of wild rice and brown rice ups the delish factor and goes well with just about any entrée – vegetables, meat, you name it. Add some gravy to it and it makes a fine substitute for potatoes and even pasta. We often make Swedish meatballs with a sauce served over brown rice.
Mix it with sautéed veggies for a pilaf.
Mix it with lots of sautéed veggies for a stir-fry, and it moves from “side dish” to “entrée.”
So for best as in “yummy” and “versatile,” rice is hard to beat.
Great! I’ll give it shot in the near future and report back. Thanks.
Too late to edit - having watched the video, I’m thinking some andouille sausage might work. What kind did you use?
I. Just used spicy breakfast sausage. But I like your idea too.
I went half pound ground beef and half pound sausage.
I misread the topic as “Sidhe dish” and tought to myself : “none!, never eat what a fae offers you”.
You’ll have to explain that to me?
The Sidhe (generally pronounced ‘shee’ as in Bain Sidhe / Banshee is a general term for the Feyfolk / Fairies / Elves of the Irish in fiction and folklore. In both traditional stories and most modern interpretations, it is a very poor idea (Persephone bad) to partake of Elven hospitality - at least if you want to continue your life as a mortal in your own time.
I thought that was you, but was too shy to introduce myself. I know you carry…
The best way to prepare vegetables such as beets or bitter greens is to mix them with ample amounts of best butter and cream before gently throwing the whole mass into the trash and admitting that some vegetables are barely fit for human consumption.
Beans. In particular, beans made according to a certain recipe from a ranch in South Texas.
Ingredients
- 1 large onion, coarsely chopped
- 2 medium tomatoes, coarsely chopped
- 4 serrano peppers, finely chopped (w/seeds)
- 1 cup cilantro, finely chopped
- 2 cups “Clamato” juice
- 2 cans of Bush’s pinto beans
- 6 strips of bacon
- 1 Tbs oil (or lard)
Instructions
- Cook the chopped onion in hot oil (lard) until it begins to soften.
- Add the bacon.
- When the bacon starts to brown, add the beans and stir in the remaining ingredients.
- Simmer for 45 minutes.
It’s a very simple recipe. You do not even cook the beans from scratch – start with canned beans.
One problem is that the heat due to the serrano peppers can vary quite a bit. Some batches that I made were so hot that I could not finish them. Some people remove the seeds or use fewer serrano peppers or use some other peppers instead.
My favorites are couscous, and long grain & wild rice (or, as we call it in our family, “bug rice”).