Front and center with summer sides

BY NOEL CUNNINGHAM

Summer is officially here and I’m very excited! Not only because my birth month is near but because we can finally enjoy some good warm outdoor activities with some BBQ. When we talk about BBQ the first thing that comes to mind is sweet and sticky ribs falling off the bone or the grilled chicken with rich barbecue sauce. We often times think about our sides last then they are pushed to the side. This summer we are changing that, sides matter too. We want to put our sides front and center whether you are going to a potluck or you are hosting, let’s think outside of the box and make the sides shine this summer

Ideas for sides that everyone will love

Pesto Potato Salad

Put a twist on regular potato salad by tossing cooked red skin potatoes in a basil pesto mayo sauce with your favorite veggies such as corn and beans. You can add some diced red and yellow peppers for a pop of color.

Carrot Almandine

Toss cooked carrots in orange juice, butter and sugar glaze for some extra flavor.

Fried Festival

Can be served with any protein and is perfect for dipping up the extra sauce. It’s a Caribbean thing.

Rice and Peas

Rice bean is always a crowd pleaser but switching from the regular kidney bean to gungo can definitely change the game.

Gungo Rice

Ingredients

• 1 (19-oz) can gungo peas (pigeon peas) or 1 ½ cups dried pigeon peas soaked overnight and drained
• 2 cups coconut milk
• 2 cloves garlic, smashed
• 2 stalks green onions, chopped
• 1 cup water
• 1 whole green scotch bonnet pepper (don’t burst)
• 3 sprigs fresh thyme
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 cups long grain white rice
• 1 Tbsp. butter

Directions

Using dried beans:

Place gungo (pigeon peas) and garlic in a medium rice pot and cover with cold water. Bring to a boil and cook until the beans are tender about 1 to 1 1/2 hours. Add all ingredients except for rice and bring to a rolling boil. Add the rice and stir the pot. Adjust seasoning to taste. Don’t burst the pepper! Reduce heat to low, cover and simmer for 15 to 20 minutes or until the water has completely evaporated and the rice is cooked. Serve hot and enjoy!

Using canned pigeon peas: Add canned peas to the pot along with other ingredients and bring to a boil before adding rice.

Jamaican Fried festival

Ingredients

• 2 Cups of flour
• 1 3/4 Cup of cornmeal
• 1 teaspoon salt
• 2 Tablespoons of brown sugar
• 2 Teaspoon baking powder
• 3 Tablespoons soft butter
• 1/2 cup cold water
• 1/2 cup milk
• 3 Cup of cooking oil
• 1tsp vanilla
• 1tsp (nutmeg optional)

Directions

1. Mix together the dry ingredients in a medium mixing bowl.
2. When they are all evenly combined start adding the water and milk little by little and knead until it forms a soft dough.
3. Add the oil to a deep-frying pan and heat on high.
4. When the oil is hot, divide and shape into egg-sized portions.
5. One at a time, roll each portion to form long dumplings flatten slightly and place them in the oil.
6. Reduce heat to prevent the dumpling burning. Turn dumplings until all sides are golden brown.