Say goodbye to those boring summer cookout sides and hello to a fresh twist on some classic side dishes thanks to Chef Jenn.
Yields 4 pints
· 2 1/2 cups white distilled vinegar
· 1 1/3 cup water
· 2 tablespoons honey
· 2 teaspoons kosher salt
· 1 teaspoon black peppercorns
· 4 (2-inch) lemon peel strips
· 3 cups ice cubes
· 8 cups hulled and halved strawberries
- Stir together white distilled vinegar, water, honey, kosher salt, black peppercorns, and lemon peel strips in a medium saucepan over high. Bring to a boil, stirring often until honey is dissolved. Boil 1 minute.
- Remove from heat; stir in ice cubes. Cool 20 minutes.
- Divide fresh strawberries between 2 (1-quart) canning jars or 4-pint jars. Pour room temperature vinegar mixture evenly over fruit. Cover; refrigerate at least 4 hours or up to 2 days.
Great on their own but also delicious in:
· Use the brine for mixed drinks!
Recipe from Southernliving.com
Mexican Street Corn Potato Salad
Yields 10 servings
- 1-pound Yukon gold potatoes, skin on
- 1/4 cup mayonnaise
- 2-4 tablespoons lime juice divided
- 1/2 teaspoons chipotle chile powder
- Salt and fresh ground black pepper to taste
- 2 ears cooked or grilled corn, kernels removed
- 1/4 cup minced red onion
- 1 jalapeño or Serrano pepper, minced
- Fresh cilantro leaves
- Cotija cheese, crumbled
- 1 lime cut in wedges
- 1/4 cup sour cream (or Mexican Crema)
- Boil the potatoes in salted water until they are just tender. Drain and rinse briefly in cold water. Cut them in bite-sized chunks and put them in a bowl.
- Mix together the mayonnaise, 1 tablespoon of the lime juice, chipotle chile pepper, and salt to taste. Taste and add a little more lime juice if you like. Pour the dressing over the still hot potatoes and toss to coat them evenly.
- Mix in the corn and hot peppers. Season with salt and pepper to taste, and chill for at least 2 hours.
- Garnish potato salad with cilantro, more chipotle pepper, crumbled cotija cheese, and lime wedges.
- Thin the sour cream with a tablespoon or 2 of lime juice and drizzle over the salad just before serving.
Recipe adapted from theviewfromgreatisland.com.
Spicy Peach Coleslaw
Yields 6 servings
· ¼ cup mayonnaise
· 1 ½ teaspoons Dijon mustard
· 1 tablespoon Asian chile pepper sauce (such as sambal oelek)
· ½ lemon, juiced
· 2 tablespoons rice vinegar
· 1 tablespoon vegetable oil
· ½ teaspoon sugar
· salt to taste
· 1 pinch cayenne pepper, or to taste
· ½ head of cabbage - quartered and thinly sliced
· 2 fresh peaches pitted and chopped
· 1 tablespoon thinly sliced fresh chives
- Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
- Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
- Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes.
· Pulled Pork
Recipe from allrecipes.com.
For more fantastic recipes, visit jennywiththegoodeats.com.