Part IV: Entrees and Sides and Then Some

Part IV: Entrees and Sides and Then Some

Ingredients:
1 medium green bell pepper, diced 15-ounce can black beans, drained
1 medium onion, chopped 15-ounce can pinto beans, drained
2 garlic cloves, minced 10-ounce can diced tomatoes with green

Directions:
chilies, undrained
1 tablespoon olive or canola oil
10-ounce package frozen corn, thawed
141⁄-ounce can chicken broth
2
1 tablespoon red wine vinegar
1⁄teaspoon cumin
2
1In 2-quart heavy stockpot, sauté green bell pepper, onion, and garlic in oil
for 3 minutes.
2Stir in chicken broth and cumin.
3Bring mixture to boil.
4Reduce heat, cover, and simmer for 15 minutes.
5Add beans, tomatoes, corn, and vinegar, and heat through, simmering
another 15 minutes.
Skinning tomatoes
Tomato skins can add a bitter flavor to recipes, which is why some call for the skins
to be removed — a feat that takes a little getting used to. To skin a tomato, follow
these steps:
1. Wash the tomato and remove its stem.
2. Scratch an Xon the bottom of the tomato to give yourself a place to start
peeling when the time comes.
3. Fill a medium mixing bowl halfway with ice and water. Set aside.
4. Bring a pot of water to a boil.
5. Drop the tomato into the boiling water.
6. Remove it with a slotted spoon as soon as you see the skin start to peel.
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Chapter 12: Something(s) to Serve with Your Barbecue
7. Place the tomato immediately into the ice bath.
8. Let the tomato cool in the ice bath for at least 5 minutes.
9. Pull the skin from the tomato, using a paring knife to nudge away any stubborn
bits from the tomato.
Baking Unique Sides in the
Smoker or on the Grill
Impress your friends and amaze your neighbors by baking biscuits
or making pizza outside in your smoker or on your grill. (Of course,
you also can make these recipes in the oven, if you’d rather, but it’s
not nearly as cool.)