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Started By
Message
Good side with Steak
Posted on 5/20/11 at 8:23 am
Posted on 5/20/11 at 8:23 am
I'm cooking up some good steaks i'll either get from fresh market or whole foods.
What is a good side? I'm drawing blanks. All i can think of is caesar salad.
What is a good side? I'm drawing blanks. All i can think of is caesar salad.
15
Posted on 5/20/11 at 8:28 am to BugAC
grilled asparagus
Posted on 5/20/11 at 8:29 am to BugAC
Asparagus, baked potato, smothered potatoes, steamed veggies...
Posted on 5/20/11 at 8:30 am to jeepfreak
grilled/baked eggplant sprinkled with brown sugar and Tony's. You can also saute some mushrooms in butter and garlic.
This post was edited on 5/20/11 at 8:32 am
Posted on 5/20/11 at 8:30 am to BugAC
loaded baked potato
garlic mashed potatoes
scalloped potatoes
home cut french fries
mac and cheese
creamed spinach
green beans
garlic mashed potatoes
scalloped potatoes
home cut french fries
mac and cheese
creamed spinach
green beans
Posted on 5/20/11 at 8:32 am to BugAC
ketchup
Posted on 5/20/11 at 8:32 am to BugAC
grilled asparagun
creamed spinach
mashed potatoes
augratin potatoes
creamed spinach
mashed potatoes
augratin potatoes
Posted on 5/20/11 at 8:32 am to jamboybarry
quote:+1
ketchup
Posted on 5/20/11 at 8:33 am to BugAC
Double fried thin cut fries are my favorite. Creamed spinach seems to work well too.
Posted on 5/20/11 at 8:33 am to Lee Chatelain
grilled corn
sauteed mushrooms
grilled asparagus
smothered potatoes
rice pilaf
sauteed mushrooms
grilled asparagus
smothered potatoes
rice pilaf
Posted on 5/20/11 at 8:34 am to Gaston
Think i'll either go the spinach or asparagus route. Thanks guys.
I may save up the ketchup for a special night.
I may save up the ketchup for a special night.
Posted on 5/20/11 at 8:35 am to Lee Chatelain
Jalepeno and manchego potatoes au gratin
Posted on 5/20/11 at 8:35 am to saint308
quote:
You can also saute some mushrooms in butter and garlic
add in to this some shots of worcestershire sauce and a little tabasco soy ftw
Posted on 5/20/11 at 8:39 am to BugAC
Otis's turnip gratin. It is awesome.
Posted on 5/20/11 at 8:40 am to Dark Tiger
quote:
add in to this some shots of worcestershire sauce and a little tabasco soy ftw
+1
I'd do this, top the steak with the shrooms (maybe throw some caramelized onions in there too) and for a true side, grill some asparagus drizzle with olive oil, black pepper, and salt.
Posted on 5/20/11 at 8:42 am to BugAC
Turnip Gratin Recipe .... a very good side dish (Posted on 1/31/11 at 6:54 p.m.)
--------------------------------------------------------------------------------
I did this last night. Ann Burrel's recipe. Very good with a steak.
Ingredients
2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano
Directions
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
I used dried thyme since mine has been dead since September.I also doubled the garlic and used a strong dash or red pepper. A surprising and fine dish. To ramp it up for company, I'd serve out of a round food mold.
--------------------------------------------------------------------------------
I did this last night. Ann Burrel's recipe. Very good with a steak.
Ingredients
2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano
Directions
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
I used dried thyme since mine has been dead since September.I also doubled the garlic and used a strong dash or red pepper. A surprising and fine dish. To ramp it up for company, I'd serve out of a round food mold.
Posted on 5/20/11 at 8:45 am to LSUballs
quote:Glad you liked it, old man. Maybe, you, OG, and I can sip on a few dark drinks over some 2 inch Porterhouses and turnip gratin one of these days.
LSUballs
Posted on 5/20/11 at 8:45 am to OTIS2
I've made it for guest several times here lately. In turn they have started making it. It has started a mini turnip gratin frenzy round these parts.Posted on 5/20/11 at 8:46 am to BugAC
Sautéed potatoes and onions with butter and a little tony's are good.
I also like what I call a potatoe salad. I boil potatoes and eggs. Slice em up afterwards and add tomatoes, sharp cheddar cheese, and Italian dressing.
I also like what I call a potatoe salad. I boil potatoes and eggs. Slice em up afterwards and add tomatoes, sharp cheddar cheese, and Italian dressing.
Posted on 5/20/11 at 8:46 am to OTIS2
quote:
Maybe, you, OG, and I can sip on a few dark drinks over some 2 inch Porterhouses and turnip gratin one of these days.
Hell yes. I'll bring the Charter
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