Classic All American Side Dishes

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On this page you will find lots of Classic All American Side Dishes recipes to accompany the American entrees in your ethnic food adventures.

Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.

You are certainly welcomed to read through this whole page, all the recipes are here as well, and there are some videos and pertinent information on background, history, customs, special notes, etc., so it is well worth the read.

Here is the list, in alphabetical order:

Bleu Cheese Pecan Corn on the Cob

Butter Butter Mint and Lime Beans

Classic Boston Baked Beans

Lake Charles Dirty Rice

Monster Macaroni and Cheese

Oven Baked Country French Fries

Potato Artichoke Au Gratin

Roast Asparagus with Chili Lime Butter

Roasted Garlic Mashed Potatoes

Sautéed Morel Mushrooms

Roast Asparagus with Chili-Lime Butter

roasted asparagus

Definitely the tastiest grass on the planet (yes, asparagus is a member of the grass family), North America is abundant with asparagus, and we love eating it. The spicy butter sauce on these roasted spears make it an excellent compliment to a steak, beef roast, or lamb main entree.

Ingredients:

Directions:

  1. Position racks in the upper and lower thirds of the oven, set a large rimmed baking sheet on each rack, and preheat your oven to 425° Fahrenheit.
  2. In a large bowl, toss the asparagus with the oil, lime zest, 1 tsp. salt, and 1/2 tsp. ground pepper. Divide the asparagus between the two hot baking sheets and roast, switching the positions of the pans halfway through, until tender and slightly browned in spots, 9 to 11 minutes.
  3. Meanwhile, in a 1-quart saucepan, stir the butter, chipotle,  adobo sauce, and 3/4 tsp. salt over medium heat until the butter is melted. Remove from the heat and whisk in the lime juice and cilantro.
  4. Transfer the asparagus to a platter, drizzle with the chipotle butter sauce, and serve.

Roasted Garlic Mashed Potatoes

mshptatos

Mashed potatoes are a beloved side dish for many main entrees in North America – beef or pork roast, fried or baked chicken, pork chops, roasted duck and wild game, even seafood entrees. And this recipe kicks up the basic recipe a notch, including lots of roasted garlic mashed into the mix. It is a heavenly, passionate taste experience, so enjoy!

Ingredients: (serves 6)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.
  3. Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return the saucepan and over medium heat, cook for 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached – the ideal texture is very smooth, no lumps, and will form a peak when a fork is inserted into the mix and lifted back out. Season, to taste, with salt and pepper, and serve immediately.

Sautéed Morel Mushrooms

Morels-4

Definitely among the tastiest mushrooms on the planet are the morels, and they are indigenous and unique to North America. They can be found in all 50 states of the USA, but the highest concentrations of them are found in my home state of Michigan. The Shitake of North America, this edible fungus is unparalleled in its distinct aroma, texture, and mild succulent flavor. They can be included in sauces or used in multi-ingredient side dishes or main entrees, but they stand alone as an excellent side dish for most dark meats, whether domesticated or wild.

Ingredients:

• 1/2 lb. fresh morel mushrooms (or 1 oz. dried morel mushrooms, rehydrated – the dried mushrooms will actually pack more flavor)
• 1 tablespoon salted butter
• 2 large garlic cloves, minced
• 3-4 oz. fresh chives, minced
• 1/4 cup chicken broth
• 1 tablespoon dry white wine (a good Chardonnay is recommended)
• salt and pepper, to taste

Directions:

1. Sauté garlic until soft in butter.
2. Add mushrooms and chives, sauté for 2-3 minutes, constantly stirring.
3. Add broth and wine and cook another 2-3 minutes.
4. Add salt and pepper to taste.

Butter Beans with Butter, Mint and Lime

Lee-Butter-Beans_xlg

Butter Beans, also known as Lima Beans, are a very popular side dish (also a favored soup ingredient) for a meal. Stick to fresh beans, though, or fresh frozen, or fresh picked and canned. The dried beans will not produce the same creamy, buttery texture and flavor, and that is what you want.

Ingredients:

Directions:                                                 

  1. In a medium saucepan, bring 6 cups of water and 1 Tbs. salt to a boil over high heat. Add the butter beans and cook until tender, 9 to 12 minutes, depending on the size of the beans. Drain in a colander, and shake the colander several times to shed as much water from the beans as possible.
  2. Put the butter in a large serving bowl, and pour the warm butter beans on top. Toss the beans with the butter until all the butter is melted. Add the lime juice and toss again to distribute. Fold in the mint, season with salt and black pepper, and scatter lime zest over the top. Serve immediately.

Classic Boston Baked Beans

12831_boston_baked_beans

A year-round favorite, these rich, spicy beans make a great side dish for a warm weather smoky barbecue, and they’re also excellent “comfort food” in colder weather.

Most commonly used are Navy Beans, but the creamy heirloom beans are often used in New England, as well as others, like yellow-eyed beans and maroon-eyed soldier beans. You may need to cook those alternative beans longer.

Ingredients:

• 1 lb. (2-1/2 cups) dried navy beans, picked through for stones
• 1 large yellow onion, thinly sliced
• 8 oz. Pancetta (salt pork) or thick-sliced bacon, cut into 1″ x 1/4″ pieces
• 1/2 cup robust un-sulfured molasses (a must ingredient, not only for the flavor, but it holds the beans together during the long baking process
• 1/4 cup packed dark brown sugar
• 1/4 cup pure maple syrup
• 2 tbs. dried, ground mustard powder
• 1/2 oz. kosher salt
• 2 tsp. freshly ground black peppercorns

Directions:

  1. Put the beans in a large bowl, add enough water to cover by about 2 inches, and refrigerate for 8 to 16 hours. (Or bring the beans and water to a boil in a large pot, remove from the heat, cover, and let sit for 30 minutes.) Drain and rinse the beans.
  2. Position a rack in the center of the oven and heat the oven to 250°F.
  3. Spread the onion in an even layer on the bottom of a 5-quart Dutch oven or similar heavy-duty pot. Scatter the salt pork on top and then the beans. In a large measuring cup, combine the molasses, brown sugar, maple syrup, mustard, salt, and pepper with 5 cups water. Gently pour over the beans.
  4. Bring to a simmer over medium-high heat, then transfer to the oven and bake uncovered until the beans are fully tender, 4 to 6 hours—it’s OK if they still look watery at this point.
  5. Note: If you are using a gas oven, some ovens cycle on and off and have difficulty maintaining a low temperature. If the  beans are not tender after 6 hours, your oven could be a factor. Also resist the urge to check on them often. Every time you open the door, the oven loses heat.
  6. Once they are sufficiently tender, take out of oven and let sit at room temperature for at least 30 minutes and up to 2 hours to thicken the liquid before serving. Resist skipping this step. After smelling this aromatic dish cooking for hours and hours, you will want to dig right in. Don’t. For optimum success, let it set for a minimum of 30 minutes, and an hour or two is even better.
  7. Serve warm, or cool and refrigerate in an airtight container for up to a week.

Corn on the Cob with Toasted Pecan and Blue Cheese Butter

CORNONCOB

Native North Americans introduced the early European settlers to corn, and it caught on big time. We love it prepared a lot of ways, but a favorite addition to a meal is “Corn on the Cob” – eaten while holding the whole cob in your hands and chowing down on the kernels.

Over time, the corn has been bred to include many varieties, anywhere from plain “corny” flavor to super sweet varieties.  And you don’t have to get fancy with this dish, either. This recipe is kicked up a few notches, and a wonderful taste treat.

You can merely shuck fresh sweet corn and throw it on the grille, or boil it, slather some butter and salt on it, and enjoy it that way, as well.

But we recommend you try it both ways, plain and “kicked up” like this recipe, and then let your imagination take you where you want with good old American Corn on the Cob.

Ingredients:

• 3-1/2 oz. Gorgonzola dolce (or other creamy blue cheese)
• 4 tbs. unsalted butter, softened
• Kosher salt
• 1/3 cup finely chopped, unsalted, toasted pecans
• 2 tbs. thinly sliced fresh chives
• 6 ears fresh sweet corn on the cob, shucked

Directions:

  1. In a medium bowl, combine the Gorgonzola, butter, and 1/4 tsp. salt. Add the pecans and chives and mix well.
  2. Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
  3. Slather about 1 Tbs. of butter on each ear of corn and serve.

Note: The pecan and blue cheese butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.

Lake Charles Dirty Rice

dirty rice

This dish originated in the New Orleans area, where Cajun food came into being. I put this recipe here in the “Classic All American” section, because it has become immensely popular all across the continent. Pureed liver gives the dish a deep, distinctive, earthy aroma and flavor.

Ingredients:

Directions:

  1. In a large, heavy skillet, heat the oil over high heat. Add in the pork and liver and cook, stirring, until lightly browned, 3 to 4 minutes.
  2. Stir in the salt, pepper, and chili powder, and stir to combine well.
  3. Add 1/4 cup of the chicken stock and cook until the liquid has evaporated, about 5 or 6 minutes. You want the meat to get well browned and crusty, even sticking to the pan. (Resist the urge to stir constantly – this is one instance where you actually want your meat to get crusty and sticking to the pan)
  4. Add the onion, celery, jalapeno, garlic and oregano, scrape the meat off the pan bottom, stir and combine everything together, and cook, stirring only now and then, until the vegetables are also nicely browned and crusty and beginning to stick to the pan – about 4 minutes should do it.
  5. Add the remaining 1-1/4 cups stock and the rice, scallions, cilantro and parsley, cook and stir until the liquid is absorbed and the rice is heated through, about another 3 to 4 minutes.
  6. Season your Lake Charles Dirty Rice with salt and pepper to taste, and garnish with additional chopped green onions, parsley and cilantro.

Potato Artichoke Au Gratin

potato-artichoke-gratin-recipe_xlg

This North American concoction is a creamy textured and sublime mixture of ingredients. The caramelized onions add tons of flavor, and the artichoke hearts provide a tangy contrast, cutting through the rich blend of herbs and spices. Enjoy!

Ingredients:

Directions:

  1. Melt the butter in a 12-inch heavy duty skillet over medium-high heat. Add in the onions, sprinkle with 1/2 tsp. salt, and cook, stirring often, about 10 minutes, or until wilted.
  2. Turn the heat down to medium low, add in the garlic, and cook, stirring every few minutes and adding water 1 tbsp. at a time if need be – the bottom of the skillet may get too dark – keep cooking and stirring until the onions are caramel brown, about 20 minutes should do it.
  3. Add 2 more tbsp. water and scrape the bottom of the pan well. Remove the onions from the pan, place them on a baking sheet and allow to cool down to room temperature.
  4. Position a rack in the center of your oven and heat the oven to 400° Fahrenheit.
  5. Butter a 9″x13″ baking dish, and spread the onions on the bottom of it. Layer half of the potatoes over the onions evenly. Sprinkle with 1/2 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. of each herb.
  6. Now layer half of the artichokes evenly over the potatoes. Repeat this layering process in the same order: first the remaining potatoes, then herbs, salt, pepper, and lastly artichokes.
  7. In a medium-sized mixing bowl, whisk together the mascarpone cheese, cream, and half-and-half, and pour the combined mixture over the artichokes/herbs/potatoes.
  8. Bake for about 1-1/2 to 2 hours, or until tender when poked with a fork and turning golden brown in spots. Allow to set up and cool for about half an hour before serving your Potato Artichoke Au Gratin.

Note: You can caramelize the onions and keep them in a sealed container in the refrigerator for up to a week. And the entire dish can be assembled up to 4 hours before baking it if stored in the fridge, too.

Oven Baked Country French Fries

frnchfrs

French Fries are everywhere all across North America. They did not originate here, actually most culinary experts think they were first dreamed up by the potato-loving Dutch folks. But I dare to venture, more French Fries are eaten here, be it at the millions of fast food restaurants, or at family dinner restaurants, or even made at home (like this recipe) than in any other place in the world.

Ingredients:

(serves 4)

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a shallow bowl, beat egg whites until foamy. In another shallow bowl, combine the flour, bread crumbs, cheese and seasonings. Cut each potato lengthwise into eight wedges.
  3. Dip potatoes into egg whites, then coat with the Panko crumb mixture.
  4. Place the coated potato wedges in a single layer on a baking sheet coated with olive oil cooking spray. Spray wedges evenly with cooking spray also.
  5. Bake, uncovered for 40-45 minutes or until they turn a rich, golden brown.

The favorite condiment for dipping Oven Baked Country French Fries (they taste good without any condiment, too) in North America is ketchup. But some people also love them with ranch dressing.

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