Two Carolina Style Barbecue Cookout Side Dishes; Sweet Potato Souffle’ and Cool Coleslaw Recipes for 2

Carolina Style BBQ Side Dishes; Three Classic Coleslaw Recipes and a Superior Sweet Potato Souffle’ You’ll Want at Every Gathering

Happy Autumn all! The weather in the Southeast has been lovely and it is still near 80 degrees in the afternoons. I recently took some photos of Fall foliage while day hiking at a local park on the river and included them above. I just adore the colors and cooler temperatures that this season gives us. I couldn’t wait to get back outside and grill on the patio as soon as we got home. The weather was too nice to stay in and cook with a charcoal grill right outside. Good grilled meats call for good classic side dishes to round out the meal. I am fond of trying new dishes at a potluck dinner but not a fan of trying new recipes out at a food event so I’m going for classic recipes I trust. Saving a few tried and true side dish recipes and honing them to your taste can help us become better cooks for ourselves and our extended family.

Thanksgiving menus are being made and ingredients are collected this week in preparation for the big annual Thursday meal across America. I hope everyone gets to share the joy of cooking tasty recipes during this time of gratitude. Thanksgiving was a peaceful meal shared between the locals and the immigrants in the country who did not know to farm and cultivate food from the foreign soil. While we mainly focus on the roasted meat from the oven at Thanksgiving, a variety of savory and sweet side dishes can nearly steal the show.

First, a crustless sweet potato souffle’ is quick and easy to whip up and stands out on the crowded Thanksgiving buffet. This recipe uses a muffin pan for individual “souffles” which makes it easy to serve up a few or a couple dozen. You can use the recipe as-is or top these to your liking with toasted and ground pecans, mini marshmallows, or a dusting of cinnamon sugar.

Next is the Carolina style coleslaw. Slaw can have a blend of red, purple, and green cabbages and colorful heirloom carrots. These recipes will serve 2 people and do not use mayonaisse (sorry Dukes) ! Here is a North Carolina specialty for sure, Red Slaw with a classsic tangy coleslaw that holds up in the refrigerator overnight without the sauce breaking ( getting watery). Mix these slaws up any time of year for a healthy, easy, and quick side dish for your cookouts or daily meals.

 

Sweet Potato Souffle’, yields 6 

INGREDIENTS:

1 small can, 15 Ounces, Sweet Potato Yams, drained or 2 small sweets cooked and peeled

2 large Eggs, seperate white from yolks

1/4 Cup Milk, 2% milk is good for saving fat and calories

2 Tablespoons Margarine or Unsalted Butter

1/3 Cup Light Brown Sugar, pack the cup full and level off the top

1 teaspoon Vanilla Extract

1/4 Teaspoon ground Nutmeg

1 teaspoon ground Cinnamon

1/8 teaspoon Allspice or substitute with ground Cardamon, if preferred

1/8 teaspoon (a good pinch) Salt

METHOD:

Preheat oven to 350 degrees. Prepare six muffin tin cups with nonstick canola cooking spray or rub lightly with cold butter.

Use a large serving fork to mash the drained potatoes with egg yolks, milk, melted butter, sugar, vanilla, and spices. Stir together well until smooth. Whisk egg whites with salt until they look glossy and stiff peaks are formed. Gently fold in the egg whites with potato mixture, don’t over mix. Immediatly fill the cups with potato mixture and bake about 45 minutes or until they are set properly. Use a toothpick to tell if they are done in the middle. Serve warm for best results. 

TIPS:

• For cooks with a little less experience or time, simply use the eggs whole. Do not seperate egg whites from yolks or whisk anything. Simply stir whole eggs with the mashed potatoes and spices and bake. They are just as tasty. The souffles in photo were made by my young kiddo using this method. 
• You can top these with additional cinnamon sugar, or ground nuts such as walnuts or pecans for added texture and flavor, if you like. Use half the sugar and top with marshmallows for a fun side dish with sweet potato dessert-like dish.  

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Carolina Coleslaw, serves 2

INGREDIENTS:

1 small Carrot. Wash, peel, and grate to large shreds on a box grater.

1/4 Head of small Green Cabbage or about .3 lbs. Wash, remove core, shred, or chop small in a processor or with a knife

3 Tablespoons Apple Cider Vinegar

2 Tablespoons White Vinegar

1 Teaspoon White Sugar or 1 Teaspoon Honey

1 Dash or about 1/4 Teaspoon Celery Seed

1/2 Teaspoon English Mustard or Spicy Brown Mustard. Add more if you enjoy a tangy, spicey slaw!

1 1/2 Teaspoon light Vegetable Oil such as avocado, canola, or grape seed oil

PREPARE:

Make the dressing by mixing together all ingredients except the cabbage. Stir well or put in a clean jar with good fitting lid and shake to incorporate. Add salt and white pepper to taste. Pour dressing over the prepared cabbage and carrots in a bowl and combine with a spatula or big spoon. Allow slaw to marinare in refrigerator at least 30 minutes prior to serving. Serve cold. Date and refrigerate leftovers, eat within two days.

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Western NC Red Slaw, serves 2

INGREDIENTS:

1 small Carrot, washed and peeled

1/4 head small Green Cabbage, rinse well in a colander/strainer 

2 Tablespoons Apple Cider Vinegar

2 Tablespoons White Vinegar

2 teaspoons Tomato Ketchup

1 1/2 Tablespoon light Vegetable Oil

Pinch of Salt and Black Pepper to taste

Tip: Add drops of your favorite hot pepper sauce for a spicy kick, if desired.

Prepare Red Slaw

Chop vegetables finely in a food processor, sprinkle with salt, and set them aside. Make dressing by stirring together all ingredients until wet. Cover, date, and refrigerate at least 20 minutes before serving. Eat within two days. 

  

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