BBQ sidedish - that can be done the day before

We are having about 30-35 people for a BBQ.....already making a few sides but want something else. It is going to be after DC's christening, so I want to be able to make everything, or most things the day before.

I am making red potato salad, goat cheese/mandarin orange salad and a cold antipasto salad. Any ideas for something else?

Re: BBQ sidedish - that can be done the day before

Mac salad?
Coleslaw?
Pesto? I love cold pesto.

Re: BBQ sidedish - that can be done the day before

Macaroni salad is always a crowd pleaser and can be made a day in advance. Just make sure to keep it refrigerated until you're ready to serve if you're using mayo.

Re: BBQ sidedish - that can be done the day before

bean salad
i use white and red kidney beans, chic peas, string beans and black beans, mix it with thinly sliced/chopped red onion, salt pepper, garlic powder, evoo and red whine vinegar

pesto salad with grilled chicken strips
any kind of pasta mized with pesto, grilled chicken and some people like chopped mozzerella mixed in

tri color pasta salad with chopped red onion and peppers mixed with italian dressing...or just evoo garlic poweder,salt and pepper and red wine vinegar

grilled veggies

Message edited 5/4/2010 8:10:34 PM.

Re: BBQ sidedish - that can be done the day before

Corn bread

Re: BBQ sidedish - that can be done the day before

Some kind of mac and cheese? I wonder if there are some recipes where you could make it a day before and just keep it in the fridge, and then actually bake it that day...

Take a look at some of these on this site

30 Days of Mac & Cheese

Re: BBQ sidedish - that can be done the day before

Country-Style Scalloped Corn




1 can Cream Style Corn [16 oz]
1 can Whole Kernel Corn
[16 0z, drained]
½ cup Butter [melted]
2 Eggs [beaten]
1 cup Sour Cream
1 box Corn Muffin mix [9 oz]


Melt butter and beat eggs.

Drain the whole Kernel corn.

Combine all the ingredients together, adding the muffin mix last.

Pour mixture into a greased9 x 11 inch baking dish.

Bake at 375° for 35 to 40 minutes or until lightly browne

Re: BBQ sidedish - that can be done the day before

Thai Slaw Salad:
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds
Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.
Yield: 5 to 6 servings

You can leave out the other veg if you want and just use the coleslaw mix. I think it tastes better the next day.

Re: BBQ sidedish - that can be done the day before

Greek pasta salad

Re: BBQ sidedish - that can be done the day before

I got this from a Gordon Ramsay cookbook and I love it! It makes a lot too. Sorry for the metric measurements. You can serve it cold, makes a great side dish.

Creole spiced bean and vegetable salad

2 tablespoons olive oil
1 onion, thinly sliced
200g French beans, trimmed
2 zucchini (courgettes), trimmed and sliced into 1.5cm rounds
8 spring onions, trimmed and cut into short lengths
400g can haricot or butter beans, drained and rinsed
400g can of cannellini beans
400g chickpeas, drained and rinsed
250g cherry tomatoes, halved
bunch of fresh flatleaf parsley, roughly chopped
bunch of fresh coriander leaves, roughly chopped
salt and pepper

For the Créole Spice Mix:
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
pinch of cayenne pepper, or to taste
pinch of chili powder, or to taste

Heat oil in a pan and add the onion with some salt and pepper. Stir frequently over medium heat for 6-8 minutes until the onion is soft. Meanwhile, combine the ingredients for the Creole spice mix in a small bowl. Add to pan and stir for another minute or until fragrant. Tip the beans, zucchini and spring onions into the pan and cook for 6-8 minutes until tender. Turn off the heat, add butter and cannellini beans and chickpeas along with the cherry tomatoes, and toss to mix (I usually leave it on the heat to soften the tomatoes for a few minutes). Transfer the salad to a large bowl and stir in the chopped herbs. Serve warm or at room temperature.