Though potato chips are perfectly acceptable, crispy, oven-baked fries are an unexpected treat at barbecues. Cut russet potatoes into thick strips, toss with olive oil, salt and pepper, place on a baking sheet and bake in 350 degree oven until crisp. Serve them in mini-buckets lined with newspaper for an easy-to-eat presentation.
Snappy Apple Slaw
This colorful, hearty slaw is made to stand up to the heat of the day – and of the sauces. Julienne red bell peppers, cabbage, carrots and apples, and toss with a flavorful vinaigrette of red wine or sherry vinegar, quality olive oil and fresh ground pepper and salt.
Grilled Stuffed Corn
The trick to this special side is making your own lime butter and buying whole corn in the husk. Take softened butter, add chopped garlic, lime juice, lime zest, chili powder, salt and pepper and puree in the food processor until blended. Peel back the husk and generously coat the corn with lime butter. Replace the husk, securing it with a thin strip of husk tied around the top of the enclosed corn, and place on the grill. The husk allows the corn to baste, steam and grill at the same time.