Complement your main BBQ entree with these summer side recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger’s Gardens.
BBQ Baked Beans
- ¼ pound bacon, diced
- 1 medium onion, diced
- 4 medium garlic cloves, minced
- 1 lb. dried cannellini beans, washed & picked over to remove debris or dark-colored beans
- >1 cup strong black coffee
- ¼ cup dark brown sugar
- 1 tablespoon molasses
- 1 ½ tablespoons prepared brown mustard
- ½ cup plus 1 tablespoon barbecue sauce
- ½ tsp. hot pepper sauce, such as Tabasco
- 8 cups of water
- Ground black pepper
- In a large Dutch oven, sauté bacon until fat is rendered out, add onions and garlic and cook until fragrant
- Add the rest of the ingredients – except for one tablespoon of BBQ sauce
- Bake for 4 hours at 300 degrees with the lid on. Remove the lid and bake for another 1 – 1.5 hours. Add the 1 tbs. of BBQ sauce and salt and pepper at the end of the cooking process to your desired taste.
Grilled Potato Salad
- Cook the bacon in a skillet until crispy and separate from rendered fat and set aside
- In boiling, salted water, par cook the potatoes until soft but still a bit firm
- Add the olive oil, salt and pepper to the reserved bacon fat and use this mixture to toss the potatoes in
- Grill the potatoes on a hot grill until they get nice marks and the potatoes are soft
- In a large bowl – whisk together mustard, mayo, vinegar, sugar, salt and pepper
- Once potatoes are cool, add all ingredients together and toss lightly
- Chill before serving.
- 12 ears of summer corn (white or yellow), shucked and cleaned
- 1 ½ cup cherry tomatoes, sliced in half
- 1 ½ cup red tomato, small dice
- 1 ½ cup red bell pepper, small dice
- 1 cup of blanched green beans, cut in 1 inch pieces
- 1 cup of zucchini, small dice
- ¾ to 1 cup of honey lime vinaigrette
- Salt and pepper
- Grill ears of corn on an open flame grill until well charred and cooked
- Cut kernels off the cob to get roughly 6 cups of charred corn kernels
- Combine the rest of the ingredients in a large bowl, toss well
- Season with salt and pepper to taste
Honey Lime Vinaigrette
- ¼ cup fresh lime juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup olive oil
- Zest of 1 orange and 1 lemon
- In a blender, add everything except the oil and mix until combined
- With the blender running, add the oil in a thin stream through the hole in the lid
- Blend until well-mixed.
recipes sound wonderful. I will be visiting your resturtant next couple weeks with my sister, so looking forward to a wonderful lunch. Love your place.
Love having these recipes – as we have enjoyed Chef Mead’s creations for many many years and having his Farmhouse restaurant at the wonderful Rogers Gardens makes for delightful dining!
Thanks to Chef and to all involved in providing these recipes!
We went there on Saturday for the first time, it was so delicious. We are definitely going more often.
We went there for my birthday, delightful and memorable! And I got a birthday shopping spree after in the Garden! Thank you for sharing recipes!