SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

Side Dish

Blooming Onion

Category: Side Dish

Ingredients

  • 1 large yellow onion
  • 3 large eggs
  • 1 c. breadcrumbs
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. kosher salt
  • 3 tbsp. extra-virgin olive oil
  • BBQ sauce for serving

Directions

  1. Slice off the onion stem and set the onion on the flat side. Cut an inch from the root down, into 12 to 16 sections, being careful not to cut all the way through. Flip over and gently pull out sections of onion to separate petals.
  2. In a shallow bowl, whisk together eggs and 1 tablespoon of water. In another shallow bowl, whisk together breadcrumbs and spices. Dip onion into egg wash, then dredge in breadcrumb mixture, using a spoon to fully coat. Drizzle onion with oil.
  3. Place in the basket of the air fryer and cook at 375° until the onion is tender all the way through, 20 to 25 minutes. Drizzle with more oil as desired.
  4. Serve with some BBQ sauce.
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Smoked Guacamole

Category: Side Dish

Ingredients

  • 4 ripe Hass avocados
  • 1/2 cup red onion diced finely
  • optional 2 roma tomatoes (seeded and diced finely)
  • 1/4 – 1/2 cup cilantro chopped finely
  • 1 lime juiced
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 2 tablespoons BBQ sauce.

Directions

  1. Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados.
  2. Add the lime juice, BBQ sauce, salt, and pepper to taste.
  3. Chill until serving. Serve with tortilla chips.
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Indian Chickpea Flatbread

Category: Side Dish

Ingredients

  • 1 cup chickpea or garbanzo bean flour
  • 1 cup water
  • 3 tablespoons + 2 teaspoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 1/2 medium yellow onion chopped
  • 1/3 cup diced tomato
  • 1 garlic clove minced
  • 2 tablespoon minced cilantro
  • BBQ sauce

Directions

  1. In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric. Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
  2. Preheat the broiler, with the rack set 7 to 8 inches from the element. Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.
  3. Add the onion and cook until it starts to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.
  4. Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes. Carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.
  5. Pour in half of the batter and immediately swirl to coat the bottom of the pan. Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.
  6. Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve. Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.
  7. You can dip it in some BBQ sauce.
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Deep Dish Smoked Potatoes

Category: Side Dish

Ingredients

  • 6 medium potatoes
  • 1 teaspoon garlic sauce
  • 3 tablespoons of unsalted butter
  • 1 can of heavy cream or liquid cream
  • 3 tablespoons BBQ sauce
  • 6 tablespoons grated Parmesan cheese
  • 1 pinch of salt
  • 1 pinch of pepper

Directions

  1. Boil the potatoes for 15-20 minutes, or until slightly soft. Remember to wash them before. When they are soft, remove them from the heat, drain them, and cut them into slices.
  2. Grease a medium ovenproof dish with butter while the potatoes cook. Take advantage and also spread the entire base with a little garlic sauce so that the dish of scalloped potatoes takes on a good flavor. Set aside. To make the garlic sauce you can buy it already made in any supermarket.
  3. Mix the melted butter with a little garlic sauce. You can use half a teaspoon in this step and half in the previous step, although the amount is to taste. Reserve this garlic butter and you can now preheat the oven to 200 ºC.
  4. Prepare the cream to further enhance the recipe for baked potatoes au gratin. To do this, season the milk cream with BBQ sauce, salt and pepper to taste.
  5. Assemble the potatoes au gratin. To do it correctly, recover the previously greased mold and place the ingredients after layers. Start with a layer of potato slices, a little butter, and another layer of cream.
  6. Repeat the process until you finish with all the ingredients. The potato pie au gratin should end with a layer of cream.
  7. Spread the Parmesan cheese all over the surface and cook the potatoes in the oven until the cheese is gratin. It is best to use Parmesan cheese, but you can use any other of your choice, keeping in mind that the ideal is that it is a cheese that melts  when you see a golden coating, the potato gratin is ready. Serve warm.
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Crunchy Baked Potatoes

Category: Side Dish

Ingredients

  • 1 kilogram of potatoes or potatoes
  • Olive oil
  • condiments of your choice
  • BBQ sauce for dipping 

Directions

  1. Preheat oven to 250°.
  2. Wash and peel the potatoes well, once they are well peeled, wash them again so that they absorb a little water. Then cut them into slices about a centimeter thick.
  3. Place them on a tray that can be taken to the oven. Add the seasonings of your choice in the amount you want, also spray them with olive oil.
  4. Stir them well so that they can all be filled with oil and seasonings.
  5. Once the oven has reached 250°, cook the potatoes for about 30-40 minutes and they are ready to eat.
  6. As an optional step, serve alongside some BBQ sauce.
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Chorizo, morcilla y papa (Winter Andean recipe)

Category: Side Dish

Ingredients

  • 1 kg potatoes.
  • 2 red onions.
  • 1 green pepper.
  • 2 bay leaves.
  • 8 pieces of chorizo.
  • 8 pieces of blood sausage.
  • 150g Serrano ham
  • 1 tbsp. of paprika
  • 2 tablespoons flour.
  • 5 L water (or broth)
  • Oil
  • Salt
  • BBQ sauce to taste

Directions

  1. In a pan with oil, fry the chopped onion and pepper with a pinch of salt.
  2. Then, add the pieces of chorizo, the ham in cubes and fry for a few minutes.
  3. Next, add the bay leaf, paprika, and sauté.
  4. Add the potatoes, peeled and chopped, and wet with the broth.
  5. Cook for 20-25 minutes, removing the bay leaf halfway through cooking.
  6. Chop the blood sausages into round-shaped smaller pieces and pass them through some flour. Then, in another frying pan with oil fry the blood sausage pieces.
  7. Finally, serve the potato stew and place the fried blood sausage on top. Pour some BBQ sauce on top for serving.
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Spicy Peruvian potatoes

Category: Side Dish

Ingredients

  • 3 medium potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1⁄2 teaspoon cayenne pepper powder
  • 1⁄2 teaspoon garlic powder
  • Salt and Pepper to taste
  • BBQ sauce for serving

Directions

  1. In a bowl add the oil, thyme, paprika, cayenne, garlic powder, salt and ground black pepper (these last two amount to taste).
  2. Wash the potatoes. Cut into small or medium pieces. You don’t need to peel them but make sure you wash them well.
  3. Place them on a tray suitable for the oven. Pour over the oil mixture made in the first pass and, with the help of a spoon, mix it very well with the potatoes.
  4. Put in the oven, preheated, at 180º for about 45 to 50 minutes.
  5. As an optional step, pour some BBQ sauce on top before serving.
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Potato with herbs

Category: Side Dish

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 pound of yellow potatoes (cut in halves)
  • salt to taste
  • 2 tablespoons fresh rosemary (chopped)
  • 2 tablespoons fresh thyme (chopped)
  • ½ cup finely chopped herbs (such as chives, parsley, and tarragon)
  • BBQ sauce for dipping

Directions

  1. Preheat the oven to 450°F.
  2. Take a baking tray and grease with olive oil. Separately, in a large bowl, add the potatoes, Kosher salt, and the rest of the olive oil and stir.
  3. Sprinkle the rosemary and thyme on the tray, add the onion and finish with the potatoes and their mixture and bake for half an hour.
  4. Once ready, add some salt and more herbs if necessary. Serve hot with BBQ sauce for dipping.
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Sweet potato Roast

Category: Side Dish

Ingredients

  • 1 kg of Camote/sweet potato, (peeled and cut into pieces)
  • 1 splash of olive oil
  • 1 tablespoon of honey
  • 1 tablespoon BBQ sauce
  • salt to taste
  • 1 tsp nutmeg

Directions

  1. Preheat the oven to 220 degrees (425 F).
  2. On a cooking tray put aluminum foil and put the sweet potato cut into pieces.
  3. Sprinkle everything with salt, pepper, and oil. Stir so everything is covered. Bake for 20 minutes.
  4. Remove the sweet potato from the oven and toss with the honey and BBQ sauce.
  5. Return the sweet potato to the oven until it is just starting to brown (after about 7 minutes take everything out and stir again). Let cook for 15 minutes total.
  6. To serve, sprinkle the sweet potato with sea salt and a little nutmeg as an optional step.
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Smoked Mashed potatoes

Category: Side Dish

Ingredients

  • 1 kg of potatoes
  • 250 ml of evaporated milk
  • 4 tablespoons BBQ sauce
  • 1 tablespoon minced garlic
  • 100 g butter
  • Salt to taste
  • Optional; bacon strips (for serving)

Directions

  1. Wash and peel the yellow potatoes well, then chop them into medium pieces. Take the pieces to a metal pot or pan with enough water to cook them over medium heat. Water is added to cover them completely so that the potatoes are very soft so that they can be crushed easily.
  2. While the potatoes are cooking, in a small pot you can add the butter to melt it over low heat. While it melts add the ground garlic and a little salt, when the garlic has browned add the evaporated milk, the BBQ sauce for a smokey flavor, and mix.
  3. When the potatoes are ready, they are crushed until a puree is obtained and then added to the mixture of the other ingredients. Stir well until the ideal texture of a purée is obtained. If necessary, you can add a little more milk or, failing that, a little water. Leave for approximately 5 minutes over low heat and remove to serve.
  4. As an optional step, you can cook some bacon in a saucepan, chop it into small pieces and use it as a topping.
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It’s time to bring out the grill and get cooking.