Archive for the ‘Sides’ Category
What better filler is there to complement a BBQ than cornbread? It’s easy, tasty, and matches perfectly with anything you eat without utensils. Depending on where you grew up the type of cornbread you were exposed to may vary. I’m a regional mutt so I had a taste of both the sweeter, cakelike Northern variation as well as the crumbly, salty Southern style. And I really dig on both when done well.
Lately I’ve been trying recreate a version I have fond memories of growing up. And I’ve failed.. a lot.. each failure closer and more tasty to what I’ve been shooting for but fail none-the-less. Oh don’t get me wrong, as a result of my missteps I can make some damn tasty cornbread, but that adored variation I’m secretly terrified was just Jiffy mix is a mystical and allusive bitch.
Creating a moist, delicate texture as well as having that corny flavor while balancing sweet, salty and savory tastes is worth a few dozen more tries. Until I’ve perfected this seemingly impossible cornbread, enjoy one of my favorite “southwest style” cornbread that’s just brilliant in a cast iron skillet.
Well, actually that may not necessarily be accurate. My mom loves tomatoes so I know any dish with tomatoes as the centerpiece is going to be a hit. I myself am not a big tomato fan, but I must admit the Provençal variation is pretty damn tasty. And it pairs brilliantly with roasted read meat or a simple white fish. Snazzy, simple and dare I say.. elegant? All you really need to Provençal anything are the trifecta: tomatoes, garlic and olive oil so tinker with these ingredients. What follows are the classic stuffed variety, but there’s no reason why the mix can’t contribute to other dishes if your looking to add a little acidity and garlic.