On the Side

Great sides to go with your BBQ.

Parrothead Coleslaw

1 1/2 cups mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 tablespoon celery seed
1 clove garlic very finely minced
salt and pepper
1 head green cabbage finely chopped
3 carrots finely chopped
2 Red Delicious apples coarsly chopped

In a bowl, blend the mayonnaise, vinegar, sugar, celery seed, garlic and salt and pepper, and mix well. In a large bowl mix the cabbage, apples and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time.

Lip Smackin' Pintos

1 cup chunky hot salsa
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon chili powder
2 pounds dry pinto beans
1/2 cup dark rum
1/2 cup dark brown sugar
1/2 Pound salt pork cut into 1/2 inch cubes
2 large onions coarsely chopped
2 cloves garlic finely minced
2 stalks of celery coarsly chopped

Soak the beans overnight. Drain, place in a pot, and refill with water to cover the beans plus. Add all other ingredients. Cook very slowly for 4 to 6 hours in a 300 degreeF oven. When the beans are tender remove from oven and let sit for 10 minutes before serving.

Nin's Cornbread

1 cup all-purpose white flour
1 cup fine yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup good cream
1/4 cup melted butter (real butter)
1/4 cup honey

Mix all dry ingredients together in a bowl. In another bowl beat the egg, cream, butter and honey. Beat until creamy yellow and fluffy. Fold into the dry mixture until just moistened. Pour into a greased 9 inch baking pan. Bake at 400 for 20-25 minutes or until a toothpick in the center comes clean.

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