Looking for some "Signature Sides"

tony76248 · Apr 21, 2009

I have been looking for some new signature sides for my catering jobs. I currently do a cheesy tater dish and a baked bean dish (very similar to kerri's). I have no plans of halting these dishes, but would like to add to them.

I have tried roasted red taters with herbs, but they always shrink up and get less appealing to the eye. Then there is a squash casserole which not everyone likes.

I am thinking in the way of corn and blackbean salsa, something fresh and zesty....

My only thoughts are.... it has got to be a big hit... It has also got to be prep friendly and cost effective for catering. I know of a bunch of great sides but they do not happily meet these requirements. So simple yet delicious is a must!

Any good ideas will be appreciated.

Chuckwagonbbqco · Apr 21, 2009

Texas Caviar---basically cooked and chilled black eyed peas with salsa

Jicama and carrot salad

asparagus tips with tequilla hollandaise

Ashmont · Apr 21, 2009

Chuckwagonbbqco said:
Texas Caviar---basically cooked and chilled black eyed peas with salsa

Jicama and carrot salad

asparagus tips with tequilla hollandaise

If kids BBQ Sundae Pork in beans with pp on top woth slaw on top of that with a pickel spear where the spoon would be in a cup

big brother smoke · Apr 21, 2009

Pineapple coleslaw, I stole it from Big Mista!:biggrin:
grilled corn coblets with thyme and butta

Cabntmkr1 · Apr 21, 2009

big brother smoke said:
Pineapple coleslaw, I stole it from Big Mista!:biggrin:
grilled corn coblets with thyme and butta

Pineapple Coleslaw is the cat's pajamas!:-D

yelonutz · Apr 21, 2009

To a hot cast iron pan, add chopped bacon. About the size of postage stamps. Render it down then add chopped onions and bell peppers. When the onions start to get translucent, throw in a bag of frozen corn kernels. When corn starts to brown ever so slightly, pour in some heavy whipping cream, stir and serve as soon as the cream get hot.

NUTZ

CrazyChef · Apr 21, 2009

Fried cabbage. Yum!

TN_BBQ · Apr 21, 2009

Garlic & butter cabbage (the whole head).

Folks will love it when you toss a great big head of cabbage at em.

Core out the bottom of the cabbage & put in a couple cloves of garlic and some seasoned butter. Wrap in foil (optional, but advisable) and bake/smoke/grill.

barbefunkoramaque · Apr 21, 2009

Your too close and I am on my way back. Big Mista has all my secrets anyway... I will have him dealt with if he returns to Texas though.

barbefunkoramaque · Apr 21, 2009

Ashmont said:
If kids BBQ Sundae Pork in beans with pp on top woth slaw on top of that with a pickel spear where the spoon would be in a cup

LOL I have that DVD too!

timzcardz · Apr 21, 2009

Crown cut grilled tomatoes seaoned with olive oil and oregano and finshed with whole milk mozarella.

CajunSmoker · Apr 21, 2009

This is always a hit with my folks.

Chuckwagon corn

1 can regular corn
1 can cream style corn
1 package of Jiffy cornbread mix
1 stick of butter
8 ounces of sour cream
1/4 cup of milk

Drain the regular corn. Melt the butter. Combine all the ingredients into a large mixing bowl and mix well. Grease a glass baking dish (8 x 11 or 9 x 13) and add the mixture to it. Bake at 350 degrees for 45 - 60 minutes or until the top begins to split and brown just a bit.

I have a good tater salad recipe too, but it ain't exactly prep friendly

StrikeEagle · Apr 21, 2009

Grilled Southwestern Corn Cobetts -Buttered corn on the cob sprinkled with a mixture of California Chili Powder, Cumin, Ground Mexican Oregano and Salt.

As an alternative, you can set up a 'corn cob bar' with a selection of sprinkles for the corn. (Southwestern, Italian Seasoning mixed w/Garlic Salt, Cajun Seasoning w/ a touch of fine grain salt, Regular Season Salt, Kosher Salt n Cracked Black Pepper, etc.) I use plain restaurant shaker cans for this set up.

Tortellini Pesto Salad. -A cold salad with Cheese Tortellini and Basil Pesto tossed with shredded Parmesan cheese. This is a HUGE fave of my clients in spring and summer.

Smokin Mike · Apr 21, 2009

barbefunkoramaque said:
Your too close and I am on my way back. Big Mista has all my secrets anyway... I will have him dealt with if he returns to Texas though.

are you serious, you won't give something out because,,,,, he's to close to you. :twisted:

I just farkin with you,,, waiting for the call to you, from the bag phone.:icon_shy

Marsha · Apr 21, 2009

I make a killer veggie pasta salad that has become a popular choice when we cater. It has almost as many veggies as pasta.

jtwisted13 · Apr 21, 2009

Bam's "Baked Red-Potato Salad"

like any recipe, you can very it to taste and appearance...

3lbs red potatos, baked and cubed
1 16oz container sour cream, none of that low fat crap
1/2 cup mayo or miracle whip
1 Tbls garlic powder - i also use roasted garlic/ 1 whole head
1/4 cup onion, minced finely
2 oz bacon bits
1 tsp Tony C's or Zatarains Cajun Spice
1/4 cup freshly chopped chives
1/4 cup celery
1 Tbls dill pickle relish
paprika for color
fresh cracked pepper
cheddar cheese

bake and cube your potatoes.

mix wet ingredients with the spices in a separate bowl.

combine potatoes,celery,onions,wet ingredients,stir in bacon.

sprinkle top with a little more bacon,chives and cheddar cheese.

Good when warm, Better when you eat 3 hours later, Great refridgerated overnight

tony76248 · Apr 22, 2009

Ouch twisted..... that is 13 ingredients...

simple yet delicious...... I already do a variation on Surprise potatoes. so this is too similar and what I have already works, I am really looking for something other than taters and beans. Something already proven to be a catering favorite would fit the bill!

Marsha · Apr 22, 2009

My husband gets mad at me because I don't really have a recipe for my pasta or potato salad, etc. I just add the ingredients and go by taste and how it looks. Oooops! But, I can give you an idea of how I make the pasta salad.

These are the ingredients:
-Curly pasta
-Bernstein’s Italian Dressing
-Shredded Parmesan cheese
-Chopped fresh Italian Parsley
-Shredded Carrots (I buy pre-shredded from the produce section, or from our wholesale produce guy)
-Chopped Bell Peppers (you can use green, red, yellow for more color)
-Marinated Artichoke Hearts
-Kalamata Olives, pitted
-Sun-dried tomatoes, julienne (sometimes I substitute the sun-dried tomatoes with fresh grape tomatoes)
-Sliced Squash (crookneck and/or zucchini)
-Sliced mushrooms
-Chopped red onion
-Garlic Salt
-Pepper

I cook the pasta then put it in a container and add some of the italian dressing to it and mix it in. Just add enough dressing to coat the pasta. Then refrigerate to let it cool. Chop up all the vegetables etc. into small bite sized pieces. When the pasta is cool mix in all of the vegetables and add more italian salad dressing. Mix in the shredded parmesan cheese, add garlic salt and pepper to taste.
I always use Bernstein’s Italian Dressing because it has a really good flavor that I like and it works great in this pasta salad.

Smokin J · Apr 22, 2009

barbefunkoramaque said:
LOL I have that DVD too!

HAHA.......Me too!

StrikeEagle · Apr 22, 2009

Are you looking for hot sides? Cold sides?

What main dish menu items do you want to match up with?

Help us, help you.

Looking for some "Signature Sides"

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