Multiple Side Dishes
Grilled Asian Asparagus
1 Pound Fresh Asparagus, Trimmed
½ Cup Hoisin Sauce
Step 1 Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
Step 2 Preheat an indoor or outdoor grill for medium heat and lightly oil the grate.
Step 3 Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
Step 4 Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.
Grilled Asian Asparagus
Cajun Squash Fries
1 Pound Butternut Squash – Peeled, Seeded, And Cut Into Thick French Fries
1 Pinch Salt To Taste
¼ Teaspoon Ground Black Pepper, Or To Taste
½ Teaspoon Cajun Seasoning, Or To Taste
Step 1 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
Step 2 Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning.
Step 3 Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.
3 Pounds Small Yukon Gold Potatoes, Quartered
¼ Cup Olive Oil
1 Teaspoon Salt And Freshly Ground Black Pepper
Step 1 Heat oven to 450 degrees. In a resealable plastic bag, Toss potatoes with oil, salt and pepper until well coated. Arrange, on a large lipped cookie sheet or jellyroll pan.
Step 2 Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish. Serves 8
Roasted Red Potatoes
¼ Cup Olive Oil, Or More If Needed
2 Pounds Red Potatoes, Chopped Into Even Pieces
5 Fresh Thyme Sprigs, Or To Taste
Kosher Salt And Freshly Ground Black Pepper To Taste
1 Pinch Cayenne Pepper, Or To Taste
Step 1 Preheat oven to 400 degrees F (200 degrees C).
Step 2 Pour olive oil into a heavy zip lock bag. Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper.
Step 3 Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Return to oven and bake for 20 more minutes.
Step 4 Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
Step 5 Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.
Mushrooms in Cream Gravy
4 Tablespoons Butter
2 Shallots, Minced
2 Cloves Garlic, Minced
2 (4 Ounce) Package Sliced Button Mushrooms
1 Tablespoon Minced Fresh Rosemary
6 Tablespoons White Wine, Divided
2 Cups Heavy Cream
Sea Salt To Taste
Ground Black Pepper To Taste
2 Teaspoon Grated Parmesan Cheese, Or To Taste (Optional)
Step 1 Heat butter in a heavy-bottomed pan over medium heat until foamy; cook and stir shallots and garlic in the melted butter for 3 minutes. Add mushrooms and rosemary; stir to coat, 1 minute.
Step 2 Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.
1 Tablespoon Olive Oil
2 Tablespoons Butter
2 Pounds Assorted Wild Mushrooms, Sliced
1 Pinch Kosher Salt
¼ Cup Minced Shallots
2 Tablespoons Cognac, Brandy or Balsamic Vinegar
1 Tablespoon Champagne Vinegar Or White Wine Vinegar
1 Cup Creme Fraiche or Sour Cream
1 Cup Chicken Broth
1 Tablespoon Chopped Fresh Marjoram
Kosher Salt And Pepper To Taste
Step 1 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
Step 2 Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
Step 3 Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes. Serves 6