I was in charge of the sides. I tried to keep a Southern theme to go with the ribs. Nobody does sides better than my grandmother, MawMaw. She can't remember her recipes too well these days but I attempted her green beans with as much as she could tell me about them and they turned out delicious! I put a twist on our usual mashed potatoes by roasting a head of garlic and using skin on red potatoes.
MawMaw's (as close as I can get it) Southern Green Beans
1 pound string beans (I used a package of fresh french cut ones and they worked great)
1 small onion, chopped
2 cloves garlic, chopped
3 strips bacon
2 beef bouillon cubes
2 cups water
1 Tbsp olive oil
1/2 cup white wine (I know for a fact she didn't use this but I did and it was good!)
salt and pepper
Dice the bacon and cook in a little olive oil until crispy. Drain the fat and set bacon aside. In the same skillet, add the onion and garlic with a little more olive oil. Cook until tender and then add the white wine to further deglaze the skillet of the remaining bits of bacon.
Add the green beans, beef boullion cubes and water. Let simmer for about 30-40 minutes. Add the bacon and salt and pepper to taste and let simmer for another ten minutes or so.
Roasted Garlic Red Skin Mashed Potatoes
1-2 pounds red skin potatoes, roughly chopped
2 Tbsp butter
1 cup fat free half and half
1 full head of garlic, roasted
1 Tbsp olive oil
salt and pepper to taste
In a piece of tinfoil, place entire head of garlic, coat with olive oil and seal tinfoil packet. Roast in the oven at 400 degrees for about half an hour. Remove from oven and let cool. It will be all roasted, carmelized and delicious!
Meanwhile, boil the potatoes in water until tender. Drain in a collander and return to the pot. Squeeze cloves of roasted garlic into the potatoes. It should come out easily from the skin. Add butter, fat free half and half and generous amount of salt and pepper and mash with a potato masher.
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