Sides- almost as important as the Steak

We all have something to celebrate this December, and that means more camping and BBQ in the UAE!

Honestly though... when you think of a BBQ it's not just about meat. It's about the sides too. They need to be delicious and complementary to your steak choice. Especially when you have special guests, they need to be memorable!

Over the years I've eaten some amazing sides in restaurants and friends' houses. So here's 5 of my fave recipes for you to try out. Here's to sharing food love and trying new things!

Have you ever eaten at Entrecote and wondered why you pay so much for matchstick fries and a thin steak? Well, it's this freakin butter man..

Please note this is for those who love an ingredient hunting chase and delayed gratification!

Photo by Recipes Plus, click here for the recipe by Food Republic!

This recipe was shared by our La Carne Ambassador Mr. Nicolas Turrin who made this for us at the last Meat-up and subsequently changed our lives. The garlic bread crumbs just transform this dish into an extra large hug and makes you wish you had 2 stomachs so you could eat more.. Mr. Nick omitted the chipotle but you can try it with if you like spice!

Photo by Cafe Delites

This recipe is so good I pasted the full recipe so you can try it ASAP!

Preparation Time 30 min
Ingredients
For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2 to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar (preferably white), grated

Directions
Make bread crumbs:
Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.

Make macaroni:
Preheat oven to 350°F. Chop chipotles.
Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

For the full recipe by Epicurious click here.

Step aside Garden Salad! Make this bright and refreshing zucchini salad to make more space for great steak, and don't forget the dessert! Double use for the barbie too.

Photo by Joe Lingeman. Recipe by the Kitchn, click here!

Dessert is very important. Here are 2 of my go-tos when it comes to a BBQ! Pro tip: make more so you can eat some the next day!

I know you've probably had this dessert before. But making it yourself is a gamechanger, especially if you add some irish cream! Been making this since I was 21...

Photo and Recipe by Nigella Lawson, click here for the recipe!

One must not deny one's requirement for a brownie with vanilla ice cream, regardless of the time, day or menu!

Photo by Handle the Heat. For the recipe by Myrecipes, click here!

Hope you enjoyed this little collection and wishing you a wonderful day ahead.

Meaty regards,

Joan, Culinary Business Manager