Chef Bob Dillon from the Sail Loft Restaurant in Padanaram is thinking about summer and enjoying a great meal outside.  

This time the chef shares some 'Summer Side Dishes'.  These will go well with anything you may be cooking on the grill.

Mexican Corn on the Cob

6 ears of corn husked, rinsed and dried.

In a small mixing bowl add.

1 1/2 c of mayo

1 c of grated Cotija or Parmesan Cheese

1/2 c of minced or finely diced fresh Jalepeno peppers

1 t sea or Kosher salt

1/4 t fresh cracked black pepper

1/4 t cumin

Mix together thoroughly and spread all over each ear of corn.

Individually wrap loosely in foil.

Bake at 450 F for 20 to 25 minutes open foil and broil for 4 minutes.

or Take foil wrapped corn and place on top grate of Grill and cook on high for 15 minutes. ( While you grill your meat.)



Maple and Thyme Glazed Carrots


Peel and keep whole 1 # of medium sized carrots

Place on a sheet of tin foil and gather up the sides.

Drizzle with 1/2 c of real maple syrup.

Sprinkle with 2 T of fresh chopped thyme.

Pinch of Sea Salt

Pinch of fresh cracked black pepper.

Close the foil the rest of the way.

Place on top grate of Grill and cook on high for 15 minutes( While you grill your meat.)


Cauliflower and Cornbread Hash


1 head of cauliflower ( Cut into flowerets and Blanched in boiling salted water for 3 minutes) Then chilled. Now cut into smaller pieces.

1 Jiffy Cornbread Mix follow recipe on box with the exception of replacing the liquid with half canned creamed corn and half buttermilk. Bake, cool and then crumble.

2 large Spanish onions, Large diced and sauteed in butter till soft and browned.

Pinch of Sea Salt

Pinch of fresh cracked black pepper

1 c of grated Parmesan cheese

1/2 c of melted butter

Lightly toss together all of the ingredients try not to break things up to much. place in a buttered baking pan or dish and roast for 20 minutes at 450 F or on the top grate of grill for 15 to 20 minutes.

( While you grill your meat.)