You can't have a real barbecue dinner with just the meat! Side dishes are what round out the whole meal. And, they're usually my favorite part. We have three sides inspired by Animal Kingdom's Flame Tree restaurant, all perfect your next tailgate or party!
Ok, so we made these beans that are unlike the typical baked beans that you'd expect to find at a picnic or barbecue. But variety is the spice of life right? You can always easily sub out your favorite can of baked beans if you'd rather. But these beans are so easy, and they simmer while the rest of the meal comes together. We used our homemade barbecue sauce in the beans too, which we made in conjunction with the beans.
What You Need:
Cutting board and knife
Half of a large onion (dealer's choice on the kind you use, we used a Spanish white)
2 pablano peppers (or sub out some bell peppers if you prefer)
3 cans of beans (we used one black, one pinto, and one kidney, but use whatever kind you like best)
Olive oil or butter
1. Chop the onion and pepper. Saute them together for 5 minutes in a saucepan with a drizzle of olive oil or a tablespoon of butter.
2. Open the cans of beans, and drain off the top of the liquid. Leave just enough liquid to cover the beans while still in the can. Pour all the beans and the remaining liquid in the sauce pan.
3. Add two ladles of barbecue sauce.
4. Simmer the beans while the rest of the meal cooks. They will be hot after about 10 minutes, and you can turn the heat down then. Just like with the barbecue sauce, the longer the beans simmer, the darker they will get.
We made these corn bread muffins from scratch to go with our Flame Tree inspired barbecue, and man were they delicious! Light, fluffy, crumbly, and a nice balance between spicy and sweet.
I was pleasantly surprised at how easily the recipe came together. It made me wonder why I ever used a boxed cornbread recipe, because this really was not any harder than making muffins from a box.
What You Need:
Large mixing bowl, small mixing bowl
Spoon, whisk, spatula
Measuring cups, measuring spoons
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, one seeded and diced, the other sliced
1/4 cup shredded cheddar cheese, plus extra cheese for sprinkling
1. Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
2. In a large bowl, combine flour, cornmeal, baking soda and salt.
3. In another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add diced jalapenos and cheese, and gently toss to combine.
4. Scoop the batter evenly into the muffin tray. Add sliced jalapenos to the muffin tops. We made 6 with the extra pepper, and 6 without. You can totally leave it off altogether depending on your tastes. You can also opt to sprinkle more cheese on top like we did. More cheese is always better, in my opinion!
5. Bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
With spicy barbecue sauce, onion-y baked beans, and jalapenos in the cornbread, you need something to cool down the plate! Here comes this creamy coleslaw. What's great about this side dish is how you can make it ahead of time, and leave it in the fridge while you focus on all the other components. It also keeps really well in the fridge, so you can make this a whole day ahead if you want. It's perfect to bring to a cook-out, any kind of potluck, or your next tailgate!
A large mixing bowl (if you have one with a lid for storage, awesome!)
Cutting board and knife
Vegetable peeler, whisk
Aluminium foil or saran wrap
1 head of cabbage, shredded (you can often find shredded cabbage in the prepackaged area of the produce section, or with the bagged salad mixes. We used half red and half green, but you can use all one color if you prefer).
3 medium, or 2 large carrots (or 1/2 cup shredded carrot from a bag)
1/4 medium, or 1/2 small Spanish onion
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons white sugar
2 tablespoons white vinegar
1 tablespoon dry mustard
2 tablespoons celery salt
Salt and pepper to taste
1. Whisk together minced onion, mayonnaise, sour cream, sugar, vinegar, mustard and celery salt together to create the dressing.
2. Shred and chop cabbage and carrots, if not already shredded.
3. Mix cabbage and carrot into the dressing.
4. Toss until combined.
5. Store covered in the fridge until ready to serve.
Chop. Mix. Store. It doesn't get easier than that!
We hope you like our recipes, and that you try making your own Flame Tree inspired barbecue at home! Writing up these recipes has us thinking about making some more!
Let us know how your baking and cooking goes, and if you have any tricks up your sleeve!