Try these 5 delicious BBQ side dishes for Father's Day
A BBQ is always a good idea on Father’s Day. After all, what could be better than a grilled meal to gather around in order to celebrate dad?
While your choice of superstar protein has likely already been selected, you may be searching for sides. And we’re here to help you with that.
We asked a few Vancouver chefs and restaurant teams to dish on their favourite BBQ sides to cook up this holiday weekend. Here’s what they came up with.
Endive Salad with pecans, apples and Blue Elizabeth cheese
Recipe by:St. Lawrence chef/owner J-C Poirier
Apple pickles
2 Granny Smith apples, unpeeled
½ cup (125 mL) cold basic white pickling liquid (recipe below)
Halve and core the apples and thinly slice them on a Japanese mandolin. Place the apple slices in a bowl and pour in the cold pickling liquid. Refrigerate for a minimum of two hours, or, even better, overnight.
Dressing
1½ cups (375 mL) organic apple juice
½ cup (125 mL) crème fraîche
4 tsp. (20 mL) apple cider vinegar
½ tsp (2 g) kosher salt
Pour the apple juice into a small saucepan on medium-high heat. Bring to a simmer, lower the heat to medium, and cook until the apple juice is reduced to ¼ cup (60 mL).
Transfer the reduced apple juice to a small bowl and whisk in the crème fraîche, cider vinegar, and salt until fully combined. Set aside.
Candied pecans
⅓ cup (65 g) granulated sugar
1 tbsp. (15 mL) water
1 cup (100 g) pecans
Pinch kosher salt
Preheat your oven to 350°F (175°C), with the rack in the centre position.
Spread out the pecans evenly on a small baking sheet and toast in the oven for 7 minutes. Take out of the oven to cool down on the countertop.
In a small pot on medium-high heat, heat the sugar and water, stirring until the sugar is dissolved. Add the pecans and cook, stirring, until they are well coated in a light-golden-brown caramel. Pour out onto a silicone baking mat or parchment paper, season with the salt, and let cool. Separate the pecans.
Breadcrumbs
2 big slices of a nice white sourdough bread, crust removed
2 tbsp. (30 mL) olive oil
Kosher salt and freshly cracked black pepper
Preheat your oven to 400°F (200°C), with the rack in the centre position.
Cut the bread slices into ½-inch (1 cm) cubes and toss them in the olive oil. Season with a good pinch of salt and a few twists of pepper. Spread out the bread cubes in a single layer on a baking sheet lined with parchment paper.
Bake for 10 to 12 minutes, until the croutons are fully dry and golden brown. Let cool, then smash the croutons with a mortar and pestle to make breadcrumbs.
Salad
3 white Belgian endives
3 red endives
3.5 ounces (100 g) Bleu Élizabeth or a blue cheese of your choice
Chopped fresh chives and celery leaves, to garnish
Once you’ve halved and cored the white and red endives, separate all the leaves and place them in a big bowl. Add the apple pickles, candied pecans, and half of the dressing. Toss well to incorporate the dressing. Taste and add more dressing as desired.
Transfer the salad to a serving plate and shave or crumble the blue cheese on top. Sprinkle the breadcrumbs over the salad and garnish with the chives and celery leaves.
Basic white pickling liquid
Makes 3 cups (750 mL).
1½ cups (375 mL) water
1½ cups (375 mL) apple cider vinegar
¼ cup + 1 tsp. (60 g) granulated sugar
2 tbsp. (20 g) kosher salt
In a small saucepan on medium-high heat, stir together the water, vinegar, sugar and salt, and bring to a simmer. Remove from the heat and let cool completely, then transfer to a bowl and refrigerate until chilled. Once the pickling liquid is cold, it’s ready to use. You can use it to pickle apples, celery, or cucumbers, just to mention a few ideas.
Serves 4.
Broccolini with Parmesan and balsamic
Recipe by:Claudio’s chef Aubrey Aliggayu
8 oz (226 g) broccolini
1 tbsp. (15 mL) salt (for blanching water)
1 tbsp. (15 mL) extra virgin olive oil
1 tbsp. (15 mL) balsamic glaze
2 tbsp. (30 mL) pangrattato
1 oz (28 g) shaved Parmesan cheese
Bring a pot of salted water to a boil. Blanch the broccolini for 2 minutes, then drain well.
Grill over medium-high heat until tender and lightly charred, about 2-3 minutes. Transfer to a serving plate and finish with extra virgin olive oil, balsamic glaze, pangrattato, and shaved Parmesan cheese before serving.
Serves 2.
Quebec-Style Maple Pork Beans
Recipe by:Pacific Institute of Culinary Arts chef/instructor Ben Kiely
35.2 oz (1 kg) dried navy beans or yellow-eye beans
14 oz (400 g) salt pork or thick-cut smoked bacon, diced
2 medium onions, finely diced
6 cloves garlic, minced
1⅓ cup (320 mL) pure maple syrup
½ cup (125 mL) molasses
4 tbsp. (60 mL) Dijon mustard
2 tbsp. (30 mL) tomato paste
2 tsp. (10 mL) dry mustard powder
2 tsp. (10 mL) cider vinegar
2 bay leaves
6 cups (1.5 L) chicken stock or water
Fresh cracked black pepper
Salt as needed
Cover the beans with cold water and soak overnight. Drain and rinse the next day.
In a heavy Dutch oven or oven-safe pot, cook the salt pork or bacon slowly over medium heat until lightly browned and the fat has rendered. Add the onions and cook until soft and lightly golden. Add the garlic and cook for 30 seconds.
Add the maple syrup, molasses, Dijon mustard, tomato paste, dry mustard, cider vinegar, and bay leaves. Stir together. Add the soaked beans and pour in the stock or water until the beans are just covered.
Cook partly covered at 160°C / 325°F oven or very low stovetop heat for approximately 3-4 hours, stirring occasionally. Add extra water if needed during cooking. The beans should become tender, glossy, and rich, rather than watery. Taste, season and serve.
Serves 10-12.
Golden Pickled Cabbage
Recipe by:A. Bento chef/owner Aaron Zhou
6 cups (1.5 L) Napa cabbage, chopped into bite-sized pieces
2 tsp. (10 mL) salt
¼ cup (60 mL) carrot, finely julienned or grated
¼ cup (60 mL) apple, peeled and chopped
1 tsp. (5 mL) minced garlic
½ tsp. (2.5 mL) grated fresh ginger
¼ tsp. (1 mL) sesame paste (tahini works as a substitute)
1½ tsp. (7.5 mL) spicy fermented tofu, mashed
¼ cup (60 mL) white vinegar
½ tsp. (2.5 mL) lemon juice
2 tbsp. (30 mL) + 2 tsp (10 mL) white sugar
1½ tsp. (7.5 mL) mirin
2½ tsp. (12.5 mL) sesame oil
Place the chopped Napa cabbage in a large bowl and toss with the salt. Let sit for 1-2 hours until softened and slightly wilted.
Rinse the cabbage lightly under cold water to remove excess salt, then drain very well.
In a blender or small food processor, combine the apple, garlic, ginger, sesame paste, fermented tofu, vinegar, lemon juice, sugar and mirin. Blend until smooth.
Add the cabbage and carrots to a large bowl. Pour the dressing over top and toss until everything is evenly coated.
Drizzle with the sesame oil and mix again. Transfer to an airtight container and refrigerate overnight before serving. Chef’s note: If you can’t find spicy fermented tofu, you can substitute 1 tsp. white miso plus a pinch of chili flakes for a similar savoury flavour.
The pickled cabbage will keep in the refrigerator for up to 5 days. The flavour improves after 24 hours as the cabbage absorbs the dressing.
Serves 4.
Smoked Oyster Dip
Recipe by:Fanny Bay Oyster Bar and Shellfish Market
1 can (about 3½ oz / 100 g) smoked oysters, drained
3 tbsp. (45 mL) mayonnaise
3 tbsp. (45 mL) fresh lemon juice
¼ cup (60 mL) pitted olives (green or Kalamata)
8 oz (250 g) cream cheese, softened
1 tsp. (5 mL) chopped fresh parsley
½ tsp (2.5 mL) chopped fresh dill
1 tsp. (5 mL) Cajun seasoning
Zest of ½ lemon
Salt, to taste
Add the smoked oysters, mayonnaise, lemon juice, and olives to a food processor. Blend until smooth. Add the softened cream cheese and process again until fully incorporated and creamy.
Transfer the mixture to a bowl and stir in the parsley, dill, Cajun seasoning, and lemon zest.
Taste and season with salt as needed. Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
Serve with: crackers, toasted baguette slices, crostini or fresh vegetables such as cucumber, celery, or bell peppers.
Makes approximately 2 cups, enough for 6-8 people as an appetizer.
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Source: vancouversun.com