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Side Dishes

Side Dishes

Deviled Eggs

On the menu tonight – Deviled Eggs! There are tons of different ways to make deviled eggs, but sometimes it’s best to go with the classic version. That is what I made today, classic deviled eggs.

The recipe is quick to make and doesn’t have a long list of ingredients. The next time you have a party, make a batch of these deviled eggs. Pro-tip – make more than you think you’ll need.

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Deviled Eggs

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By Patrick Dulmage – Serves: 4
Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Deviled Eggs

Ingredients

  • 6 eggs
  • ¼ cup mayonnaise
  • 1 tsp white vinegar
  • 1 tsp Worcestershire sauce
  • 1/8 tsp Kosher salt
  • Freshly ground pepper
  • Smoked Spanish paprika, for garnish

Instructions

1

Place the eggs in a single layer in small pot or sauce pan and cover with water.

2

Cover and bring to a boil. Don’t walk away.

3

When the water comes to a boil, cook another minute, then cut the heat.

4

Let the eggs sit 12 to 14 minutes, then drain the hot water and replace with cold water.

5

When you can handle the eggs, gently crack the shells and rinse under cool water.

6

Slice the eggs in half lengthwise.

7

Put the yolks in a medium mixing bowl.

8

Put the egg halves in your serving platter.

9

Gently mash the egg yolks with a fork and mix in the mayonnaise, vinegar, mustard, salt, and pepper.

10

Mix to combine.

11

Put the filling in a zip lock baggie and snip one of the corners with scissors.

12

Squeeze out some of the filling into each of the egg halves.

13

Sprinkle the eggs with paprika and serve.

Notes

You could also garnish with a little piece of pimento and/or a little finely chopped dill.

April 13, 2020 By
Side Dishes/ Vegetarian

Broccoli Salad

Broccoli Salad has been a staple in my kitchen ever since I found a version that Paula Dean had in one of her cookbooks. My version usually varies a little bit bit based on what’s in my fridge. The version here is my base recipe, but sometimes I’ll add a little shallot or red onion. Feel free to experiment and make your own version.

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Broccoli Salad

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By Patrick Dulmage – Serves: 4
Prep Time: 15 minutes – Cooking Time: 3 minutes – Total Time: 18 minutes

Broccoli Salad

Ingredients

  • 1 Head of Broccoli
  • 8 oz cheddar cheese, cubed
  • 1-2 tsp Apple Cider Vinegar
  • 1/2 cup raisins (regular or golden)
  • 1 cup mayonnaise
  • 1 tsp sugar
  • 1-2 tsp pepper
  • Optional ingredients:
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup finely (really finely) diced red onion or
  • 1 tbsp of really finely chopped shallot
  • 8 slices cooked & crispy bacon

Instructions

1

Bring a pot of water to a boil.

2

While the water is coming to a boil, cut the broccoli into bite size pieces.

3

Gather the rest of your ingredients.

4

Once the water comes to a boil, drop the broccoli and cook for 2-3 minutes.

5

Pull the broccoli and shock it in cold water.

6

Drain the broccoli well, then put in a large mixing bowl.

7

Add the mayonnaise, apple cider vinegar, cheese, raisins, sugar and pepper.

8

Mix all the ingredients well, then put back in the fridge and let it rest for at least 30 minutes.

March 15, 2020 By
Seafood/ Side Dishes/ Vegetarian

Crab Salad

On the menu tonight – Crab Salad! This is a take on the fake crab… krab? salad you see at the grocery store. It’s so quick and easy to make. Once you make the salad, you can take it any number of ways. It’s great on its own, as a side dish, on a roll, or to fill an avocado. No matter which option you pick – it will be delicious!

I love making this because it is so easy to make and there is always some leftover for another meal. As many times as I’ve made this, I changed it up a little this time. I added the zest of a lemon and the juice of half of the lemon. That lemony flavor really brightened it up.

Crab Salad Sub

I hope the next time you’re having a cookout or picnic, you’ll make some of my crab salad. Put some if it out on its own and make a few mini-subs. Mini-subs are hotdog buns used as the roll. I like to toast them, let them cool off, spread some mayonnaise on each side, add some chopped lettuce, and top with the crab salad. YUM! They are small enough you can have one of those AND a burger!

Try my crab salad and let me know what you think.

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Crab Salad

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By Patrick Dulmage – Serves: 4
Prep Time: 15 minutes – Cooking Time: 0 minutes – Total Time: 15 minutes

Crab Salad

Ingredients

  • 1 lb imitation crab meat
  • ½ - 1 shallot minced
  • 1 celery stalk finely diced
  • ½ cup mayonnaise (full fat please, the no fat and low fat products add sugar and other junk)
  • ½ cup ranch dressing
  • 1 teaspoon dill
  • Lemon zest from 1 lemon
  • Lemon juice from half of the lemon
  • ¼ teaspoon white pepper
  • ¼ teaspoon kosher salt

Instructions

1

Prepare the celery and shallot

2

Break apart the imitation crab meat into a medium mixing bowl

3

Add the celery, shallot, and other ingredients

4

Gently fold the ingredients together and let mixture rest in the refrigerator for at least 30 minutes

February 9, 2020 By
Side Dishes/ Vegetarian

Roasted Brussel Sprouts

On The Menu Today – Brussel Sprouts! I needed a quick side dish for tonight’s dinner. It doesn’t get much quicker than Roasted Brussel Sprouts. If you want to try something a little different, check out my recipe. I used Balsamic vinegar, olive oil, salt and pepper to season the brussel sprouts. Check out out the recipe and make your own version.

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Roasted Brussel Sprouts

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Side Dishes / Vegetarian
By Patrick Dulmage – Serves: 4
Prep Time: 5 minutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Roasted Brussel Sprouts

Ingredients

  • 2 lbs Brussel Sprouts
  • 4-5 tablespoons Balsamic Vinegar
  • 4-5 tablespoons Olive Oil
  • Salt
  • Pepper

Instructions

1

Pre-heat oven to 400 degrees.

2

On a sheetpan, spread out the brussel sprouts.

3

Drizzle the olive oil and balsamic vinegar over the sprouts.

4

Season with Salt and Pepper, then mix it all up to evenly coat.

5

Bake for 15 minutes and then turn the brussel sprouts over.

6

Bake an additional 15 minutes.

Notes

These would be delicious with some grated Parmesan cheese.

January 19, 2020 By
Side Dishes/ Thanksgiving/ Vegetarian

Green Bean Casserole

I made this Green Bean Casserole for Thanksgiving. Rather than using the pre-made Cream of Mushroom soup, I made my own sauce. Wow! What a difference that made! You can use fresh, frozen, or canned green beans – preferably fresh. In this version, I used the pre-made French Onions but I think next time I will probably make my own. The next time you make Green Bean Casserole, I hope you will try my version. Let me know how it turns out.

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Green Bean Casserole

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Vegetarian
By Patrick Dulmage – Serves: 4-6
Prep Time: 25 minutes – Cooking Time: 45 minutes – Total Time: 1 hour 10 minutes

Green Bean Casserole

Ingredients

  • 1 lb cut green beans
  • 1 large can French-fried onions
  • For the Sauce:
  • 12 oz. mushrooms (white button or cremini)
  • 2 tbsp unsalted butter
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 cloves minced garlic
  • ¼ tsp freshly grated nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Instructions

1

Preheat oven to 475 degrees.

2

Bring large pot of water to a boil.

3

Add the green beans and 1-2 tbsp Kosher salt.

4

Blanch the beans for about 5 minutes, then drain.

5

Put the beans in a bowl of ice water to stop the cooking and set aside.

6

Melt butter in 12 in. skillet over medium-high heat.

7

Add the mushrooms, salt, and pepper. Cook 4-5 minutes.

8

Add the garlic and nutmeg. Cook another 1-2 minutes.

9

Add the flour, stir to combine, and cook about 2 minutes.

10

Add the chicken broth and simmer for 1-2 minutes.

11

Decrease heat to medium-low and add the half-and-half.

12

Stir the mixture until it thickens.

13

In a greased baking dish (13x9), add the green beans, ¼ of the French onions, and the sauce.

14

Top the mixture with the remaining French Onions.

15

Bake for 15 minutes or until the mixture is bubbly.

January 12, 2020 By
Side Dishes

Traditional Cornbread

On the menu tonight – Cornbread! I’m trying my hand at making some southern staples. It doesn’t get much more southern than cornbread. I like mine a little on the sweet side and never dry. This version turned out really well. Try making your own version and let me know how it turned out.

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Cornbread

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Side Dishes – Southern
By Patrick Dulmage – Serves: 8
Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

My version of a good southern cornbread.

Ingredients

  • 1 cup AP Flour
  • 1 cup cornmeal
  • 1 teaspoon kosher salt
  • 3-4 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

Instructions

1

Preheat oven to 425 degrees.

2

Place cast iron skillet in the oven.

3

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk thoroughly.

4

In another bowl, combine the buttermilk, eggs, oil, and creamed corn. Whisk to combine ingredients. Add the wet ingredients to the dry and whisk to combine. If the mixture won’t pour, add a little more buttermilk. Exact amount will depend… you’ll know.

5

Pull the skillet from the oven, add about two tablespoons of canola oil (bacon grease would be great too) to the pan and swirl. Then, pour your batter into the skillet. Bake until the cornbread is golden brown – about 20 minutes. You can test with a toothpick. If the inserted toothpick comes out clean – it’s done. Enjoy!

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January 3, 2020 By