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Side dishes

post #1 of 10
Thread Starter 

How do you know what to serve as a side if you know your main dish? Example what would a side be for jamacian jerk? 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
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“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
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post #2 of 10

Black beans, rice & fried plantains, coconut rice & peas, red beans & rice.

post #3 of 10
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

Black beans, rice & fried plantains, coconut rice & peas, red beans & rice.

How did you come up with that? Im trying to learn how to pair up side dishes and main dishes. 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
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“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
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post #4 of 10

Chef Bubba came up with that from experience

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 10

I trust ChefBuba implicitly and it's solely based on his awesome forum avatar :)


...well that and his dearth of amazing posts.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #6 of 10

As a rule if thumb, find inspiration within the same cuisine as the original dish. Thats the easiest way.

If you serve mexican, would you go for tortillas, or for some odd scandinavian similar thing?

 

The cuisines has developed dishes and pairings wich combine well together. Its centuries, if not more, of experience.

 

Bubas examples are all made up of ingredients you would find in the jamaican kitchen.

If you serve Italian, think Italian. 

 

The same goes as well for wines. If you serve traditional French food, its easy to pair with traditional French wine.

 

Of course there are many blends and fusions to try out, but to begin with:

K.I.S.S. Keep it simple, stupid. (no offence)

post #7 of 10

Hiya Kid!!,

     Paring sides with proteins comes with experience, like previous posters have stated....Really, it boils down to envisioning the entire plate.  You typically would pair items that fit "regionally", ie Southern, Caribbean, Creole, Mexican, etc, AND allow flavors to meld as a whole.....Rice and Black/Red Beans typically are served with "Jerked" chicken, etc.......Mashed Potatoes are typically southern and go with say, fried chicken, baked chicken, Salisbury steak, and is frequently paired with vegetables like Collard Greens, Fried Okra, Yellow Squash, etc....What may seem easy to those of us who have been cooking for some time might not seem so easy to those that are new to it....Don't worry.....it'll come to you.....You'll also have to consider what you have on hand at any given time.....The trick is to come up with an entree that properly utilizes what you have available to you, or what is plentiful, ie, seasonal, at the time.  Good luck....!!

 

Tony

post #8 of 10
Thread Starter 

Thanks chefs! I am taking a meat and seafood class next semester and the chef teaches us about the meat or seafood of the week and turns us free and up to us for everything. Wanted to make sure I don't embarrass myself and also I just wanted to know to impress friends and family when I cook. Thanks for the advice! 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
post #9 of 10
What they said 👆👆👆.
Speaking of fusion... we like spicy proteins and when planning a meal anchored by jerk I like to have something fresh and cool.
Like a yogurt and chopped cuke salad.
No not a traditional dish of the Carribean but tasty all the same.

Until you can get your side dish legs under you a fun source for ideas can be found in some of the older cookbooks.
Usually found in the back someplace will be suggested menus (with how to set the dining table "properly" all the way from the linens to the tiny individual S&P shaker at each place).
My mom's go to was always Joy of Cooking and a local garden club cookbook published for a fund raiser.

mimi
post #10 of 10

Joy of Cooking, ahhhhhh, dipping into the classics there! 

 

You also get to the point where you can just close your eyes, picture your dish  and

let your imaginary taste buds guide your choice.

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