Good side dish for steak/lamb dinner??

I'm going to a late v-day dinner with freinds(we all work at a flower shop so we gotta celebrate later in the week) it's kinda like a pot luck. The person who is hosting is cooking a rack of lamb and steaks and then another girl is making creme brule for dessert. I am set to bring side dishes and have no clue what to make. I want something "upscale" to bring. Anyone have any good recipies?? And it has to be something that travels well as the hosts house is about 15 miles away. Thanks!!!

Good side dish for steak/lamb dinner??
Dill Potato Wedges (Very good goes well with lamb as well as steak)

7 or 8 new red potatoes

2 cloves garlic, minced fine

1/4 pound butter

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. celery salt

2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut

potatoes in wedges. Melt 1 stick of butter, in large frying

pan (use only real butter) and saute garlic for about one minute.

Add potatoes and the rest of the seasonings. Pan?fry the potatoes

until they are lightly brown.





Burgundy Mushrooms (Great with Steak)

1 1/4 pounds mushrooms

2 quarts water

1/4 cup lemon juice

4 tablespoons margarine

3/4 cup yellow onions, diced

1/2 cup Burgundy

1 tablespoon beef bouillon granules

1/4 teaspoon garlic powder

1/3 teaspoon ground white pepper

Clean and thoroughly dry mushrooms.

Combine water and lemon juice in covered suacepan. Bring to boil.

In another saucepan, melt margarine and saute onions until glassy (about 5

minutes).

In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is

dissolved. Add wine mixture to onions. Simmer over medium heat about 10

minutes (until alcohol has evaporated). Remove from heat.

Add mushrooms to boiling lemon water. Return to boil. Remove blanched

mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and

stir until blended.



Corn Souffle (Corn goes with everything and this dish is very pretty)

2 Eggs

2 Tablespoon Cornstarch

2 Tablespoon Sugar

Salt and pepper

Dash Nutmeg

1 Pound Can cream style corn

1/2 Cup Sour cream

1/2 Cup Milk

With electric mixer beat eggs until foamy. Beat in remaining ingredients as

listed. Pour into Pam?sprayed 8" square baking dish. Bake on center rack of

preheated 400F oven 35 minutes or until knife inserted comes out clean.
Reply:New little red potatoes are an excellent compliment to lamb or steak. They'll keep warm and travel well. Cook them whole with sliced garlic, butter. Sprinkle with finely chopped fresh basil when they're done.

For an extra touch, mix in sauteed mushrooms cooked in butter, wine and garlic...blend in with the potatoes.



For a salad option: chopped romaine, feta cheese, carmelized pecans, and sauteed mushrooms (still warm). If you bring everything in separate containers and put together when you get there...this salad is awesome! Dressing should be any vinegarette/italian. Just layer it starting with the romaine, then the mushrooms, pecans, and feta cheese on top. Dress it and toss very gently. It's colorful and absolutely delicious.

Good luck!!
Reply:Rice pilaf is a "fancy" starch without being difficult or a pain in the butt to make - it should make the drive, maybe a little microwaving to bring up to temp once you get there. I recommend the Far East brand and following the directions on the back of the box, including the butter (not oil).



Past that, get creative with the fruits %26amp; veggies! Cooking some sliced, red cabbage in apple cider is an AWESOME flavor (salt and pepper to taste with some nutmeg for oomph makes it crazy-good!) and it's an exciting color to add to the plates - drain from the cider about 5 minutes before you think it's done because you'll heat it up once you get there, which cooks it a bit more, and mushy isn't good times.



Boil baby carrots off and drain. Flavor them with *honey* and S%26amp;P to taste - you prolly only want a tiny dash of salt as a flavor enhancer and a bit more pepper!



If you're not into stuffing and baking apples (just some oatmeal, butter, brown sugar %26amp; spices shoved into and piled ontop of the cored-out middles of the apples and baking @ 350 until the skins look like they'll slip off )... then fake some awesome applesauce by getting the chunky kind, adding a bit of ground cinnamon, nutmeg and cloves to it in your own dish, then heating it up!! Tastey-tastey!
Reply:ROASTED BABY POTATOES WITH THYME AND ROSEMARY

Baby potatoes

Fresh thyme, chopped

Fresh rosemary, chopped

Garlic, chopped

Olive oil

Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.

Roast on a baking sheet in a 450 F oven for about 30 minutes.



ASPARAGUS CIGARS

24 medium asparagus (1 lb)

12 (7-inch) flour tortillas (not low-fat)

1 large egg, beaten with a pinch of salt

2 tablespoons white sesame seeds

About 2 cups vegetable oil

2 tablespoons soy sauce

2 tablespoons fresh lime juice

2 tablespoons water

1 teaspoon sugar

1 scallion, finely chopped

Trim asparagus to 6-inch lengths.

Halve tortillas. Brush 1 half with some of egg mixture and place 1 piece asparagus along cut side. Tightly roll up tortilla. Insert 1 pick crosswise to secure. Brush outside of roll with more of egg and sprinkle with some sesame seeds. Make 23 more rolls in same manner.

Heat 1/2 inch oil in a 10-inch heavy skillet to 350 F.

Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350 F between batches. Transfer to paper towels to drain.

Stir together remaining ingredients until sugar is dissolved.



GLAZED CARROTS

1 1/2 tablespoons packed brown sugar

1 tablespoon unsalted butter

1/2 cup low-sodium fat-free chicken broth

1/2 cup water

1/2 teaspoon salt

1 1/4 lb carrots, cut into 2- by 1/4-inch sticks

1 teaspoon fresh lemon juice

2 teaspoons minced fresh parsley

Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes.

Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.



MACHE PARMESAN PEAR AND WALNUT SALAD

1 tablespoon Dijon mustard

1 tablespoon dry Sherry

1 tablespoon red wine vinegar

1/4 cup extra-virgin olive oil

8 cups mache (lamb's lettuce) or mixed baby greens (about 4 ounces)

1 cup fresh Parmesan shavings (about 2 ounces)

1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)

1/3 cup walnuts, toasted (about 1 1/2 ounces)

1 shallot, peeled, thinly sliced

Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.

Toss mache, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat.
Reply:I would use a creamy mashed potato or piped dutches potato for the dish. Placint the potato in the middle of the plate could help hold up the lamb with the rib pointing up for a bit of height and at the same time, it helps in scooping the sauce when eating the meat.
Reply:You could just make a simple salad with cucumbers, bell peppers, tomatoes, oregano, garlic salt, feta cheese and italian dressing.



peel and slice the cucumbers, sprinkle dried oregano and a little bit of garlic salt on them, rough cut some bell peppers on top, rough cut tomatoes on top of that, add more oregano and garlic salt, drizzle the dressing and cut the feta cheese into slices on top
Reply:I think a nice side-dish would be of rice, or green beans
Reply:You could make a potato bake or vegetable frittata



Recipes below or at the below websites for further info. Or just some Roasted Vegies would be awesome too.



Fresh Vegetable Frittata



Served with a green salad



Ingredients



1 potato, cubed %26amp; cooked



1 cup cubed sweet potato, cooked



1 cup baby spinach leaves



? cup corn kernels



1 bunch asparagus, chopped



2 shallots, chopped



3 eggs



? cup soy or dairy milk



2 tablespoons plain flour



? cup reduced fat cheese



? teaspoon salt [optional]



? cup reduced fat cheese, extra



Place all the vegetables in a large bowl.



Combine eggs, soy or dairy milk, flour, cheese %26amp; salt. Stir into vegetables. Place mixture into a lightly greased 23cm pie plate.



Bake in a moderate oven (180°C) for 40 minutes, then sprinkle with extra cheese and place under griller until golden.





Potato Bake



Serves: 4-6



Preparation time: more than 30 minutes



Rating: Not rated yet



Serves: 4-6



Preparation time: more than 30 minutes



Delicious potato dish!



Ingredients

6-8 potatoes, peeled and thinly sliced

Bacon pieces

Chives, chopped (fresh or dried)

Grated cheese

1 cup chicken stock

600 mL cream



Method

Place a layer of potato over the base of a casserole dish.

Add chives, bacon and cheese, enough to lightly cover the potatoes.

Continue as above until all of the potato is used.

Mix chicken stock and cream together.

Pour over the layers of potato.

Bake in a moderately hot oven for 1 hour.



Recipe notes

If desired, spread extra cheese on top for the last 5 minutes in the oven.

If you are in a hurry, pre-boil the potatoes to cut the cooking time in half.

For a nice thick sauce, add only enough of the cream/stock mixture to just cover the potatoes.