Sides that Sing

BBQ SIDES THAT HIT THE SPOT

BY JENNIFER BAJSEL

BOURBON BAKED BEANS WITH BRISKET ENDS

SERVINGS: 8-10 | PREP: 20 MIN. | COOK: 30 MIN. | TOTAL: 50 MIN.

INGREDIENTS: 6 strips thick-cut bacon | 1 medium onion, diced | 1 red bell pepper, diced | 2 jalapeño peppers, seeded, diced | 1 cup sweet BBQ sauce | ¼ cup Kentucky bourbon | 1 Tbsp. Worcestershire sauce | 2 tsp. dry mustard | ½ tsp. salt | ¼ tsp. pepper | 3 x 15 oz. cans of white pinto beans | 2 cups brisket ends

DIRECTIONS: PREHEAT the oven to 400°. HEAT a medium skillet over medium-high heat. ADD bacon and cook until the fat is rendered and the bacon is browned and almost crisp. PEEL and dice the onion. Dice red bell pepper. REMOVE seeds and dice jalapeno. ADD the onions and peppers to the skillet and cook until golden and softened, about 5 to 8 min. STIR in the BBQ sauce, bourbon, dry mustard,

Worcestershire sauce, salt, and pepper. Add the beans and stir. ADD the brisket ends and mix. BRING it just to a boil, then remove from the heat. TRANSFER the beans into a baking dish. BAKE the beans, uncovered, for 30 min., until the edges are bubbling and they have a nice, thick consistency.

TIPS & TRICKS: This recipe is perfect for using leftover brisket. Opt for the burnt ends. You can also find pre-packaged burnt brisket ends at the store.

CUISINECHARRED CORN WITH CHILI LIME BUTTER

SERVINGS: 4-6 | PREP: 15 MIN. COOK: 30 MIN. | TOTAL: 45 MIN.

INGREDIENTS: 1 pkg. sweet corn, 4-6 ears | ¼ cup butter, melted | 2 Tbsp. chili paste | 1 lime, zested, juiced | 4 oz. queso fresco, crumbled

DIRECTIONS: PLACE the corn cobs directly on hot grill grates. TURN them every few minutes to ensure even charring on all sides. GRILL for 10 to 15 min. until charred and smoky. ZEST lime and set zest aside. MELT butter in a small saucepan. ADD chili paste and lime juice. WHISK to combine. BRUSH corn with chili lime butter. SPRINKLE corn with lime zest and queso fresco.

TIPS & TRICKS: Sambal is a great chili paste to use. You can blanch the corn before grilling for a softer texture.

WATERMELON, TOMATO & FETA SALAD WITH BASIL OIL

SERVINGS: 4-6 | PREP: 25 MIN. | COOK: 0 MIN. | TOTAL: 25 MIN.

INGREDIENTS: 3 cups watermelon, seedless, cubed | 1 pkg. (10 oz.) cherry tomatoes, halved | 8 oz. feta, cubed Basil Oil: ½ fresh basil | ¼ extra virgin olive oil |⅛ tsp. salt

DIRECTIONS: CUT watermelon into cubes. RINSE and cut cherry tomatoes in half. DRAIN the feta cheese and cut it into cubes. COMBINE the watermelon, tomatoes, and feta in a nonreactive bowl. PREPARE the basil oil. PLACE the basil leaves in a blender or food processor. POUR in the olive oil

with a pinch of salt and blend. DRIZZLE the basil oil over the salad and toss to mix. SERVE with fresh basil leaves.

TIPS & TRICKS: Opt for precut watermelon to save time. Add red onion or scallions for an extra layer of flavor.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence.

In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow

her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSE