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Search Results for coleslaw

Blood Orange Coleslaw

Continuing with the today’s theme, Blood Oranges.

If you miss the short season or can’t find any locally when they are in season, you can substitute half navel oranges and half ruby red grapefruit for a nice sweet-tang. Alternately you can use all navel oranges and it will work fine. Toss a few red raspberries in the mix and you’ll have a great flavor combo.

Here’s a recipe that I adapted from somewhere or other.  I substituted a lot of ingredients to match my flavor palette, you should feel free to do the same. The dressing would work well over spinach or other greens, as well as the cabbages listed.

Blood Orange Coleslaw

  • 6 tbsps fresh blood orange juice
  • 1 tbsp white wine vinegar
  • 2 tsp honey (more as desired)
  • 1/4 cup olive oil
  • 1/4 cup mayonnaise
  • Salt and pepper to taste
  • 1/2 finely sliced red onion (try using the mandoline or slicing blade on a box grater for a pretty effect)
  • 1 large head of savoy cabbage, finely sliced, or 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 1 large red bell pepper, sliced
  • 1 blood orange, peeled, sectioned and chopped
  • 1/4 cup chopped pecans (opt)

Prepare dressing in advance: Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise. Season with salt and pepper. Store in a covered glass container.

Toss onion, cabbages, bell pepper and oranges in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle with pecans.  Serves 4-6

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Mmm…coleslaw just like the Colonel made

And some more stuff, too!  We pretty well decided that fried fish would be on the menu today when we found the last few frozen fillets in the freezer today.  I wanted some coleslaw like you get at KFCs, and Google told me that there were recipes reputed to be the actual secret recipe.  Many recipes, many different recipes. I stopped at this recipe because Squidoo has been very nice about using my pictures posted at Flickr and giving me credit. I was pretty slap dash building the slaw, didn’t measure anything.  Used less than a whole head of cabbage and did the conversion math in my head.  Also didn’t have any buttermilk, but since making your own buttermilk involves adding vinegar or lemon juice to milk I don’t think it really made much difference.  I used the food processor to chop the cabbage, carrots, and onion and then dumped those into a large bowl.  The rest of the stuff I just eyeballed into the processor again and gave it a quick spin to mix and then poured it over the veggies.  I used too many carrots, I think, but the slaw tasted very good, and seemed close enough to what you get at the fast food place.  I’m going to call it a winner.

Thawed some beans I made this spring for a Memorial Day picnic.  Yum!  A whole ‘nother post there.  And the tartar sauce!  Yummy!

Nearly forgot the corn on the cob I had ready when taking my usual round of pictures, I did get it in there but it was hurried and the butter slid off before I got focused.  Drat!

Enjoy!

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Caribbean Orange-Mango Coleslaw

I can’t remember why I made this originally, but I think it was for a summer brunch.   Nice combination of flavors that go nicely with a grilled fish or chicken.

Caribbean Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate
  • 3 tablespoons lime juice
  • ½ to 1 jalapeño pepper,* stemmed, seeded and minced
  • 1 teaspoon finely minced fresh ginger

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

Dinner Menu: Pressure Cooker Pulled Pork, Pineapple Slaw and Lemon Tarts

Had company over on Friday and went all out on the menu

On the board:

  1. Pulled BBQ Pork Sandwiches
  2. Pineapple Slaw
  3. Waffle Fries w/special sauce (recipe here)
  4. Spinach Salad
  5. Lemon Tarts

Pulled BBQ Pork

I used the electric pressure cooker for this and it was great. I marinated the pork in apple cider vinegar and adobo seasoning overnight. I browned it in the pressure cooker, than cooked on high for 45 minutes, using the liquid from the marinade and enough water to come up to about 1/2 of the pork loin.

Once it was finished, I released the pressure, shredded the pork, added about 1/2 cup of Baby Rays Sweet and Spicy BBQ sauce and turned on the slow-cooker feature and let it sit uncovered for 2 hours until company arrived.

If you don’t have time for the slow-cooker, turn up the heat and let the liquid reduce by half before adding BBQ sauce.

Serve on toasted rolls with Pineapple Slaw 

Pineapple Slaw (pictured above)

I saw a similar recipe when looking for cooking times for the pork. And it was a great addition to the pulled pork sandwiches.

  • 2 cups shredded cabbage (I used green, but you can use red or a Napa)
  • 2 cups fresh pineapple, crushed
  • 1/2 apple, shredded
  • 4 green onions chopped (including greens)
  • 1 tbsp chopped cilantro (opt)
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • salt, pepper and sugar to taste

Mix all ingredients together and let set for at least 2 hours for flavors to meld.

Lemon Tarts

When I was in Paris I was on the hunt for tarts – specifically lemon tarts and strawberry tarts. Strawberries were out of season, so I had to settle for raspberry. The lemon were by far my favorite. They had a shortbread tart (the raspberry ones were pastry) that worked well with the tart lemon filling.

Lemon cream filling

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before putting tarts together.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Shortbread Tart

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet

Cream butter and sugar until fluffy. Stir in flour and mix well, then knead for 3-5 minutes until dough forms a ball.

Press dough into mini-tart pans. Prick each with a fork . Bake for 15-20 minutes at 300°  Cool thoroughly before assembling tart.

To assemble – add lemon filling to each cooled tart. Top with whipped cream and serve with crushed raspberries.

This made a lot of tarts, so I refrigerated half of everything and I’ll be making more for dinner guests later this week.



 

BBQ Chicken Dinner

 I made the baked beans and the slaw today, the chicken was leftover from yesterday:The slaw is another iteration of copycat KFC slaw:

INGREDIENTS

  • 1 Tablespoon Onion Finely Grated
  • 1/3 Cup Sugar
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Buttermilk Well Shaken
  • 1/4 Cup Whole Milk
  • 1 1/2 Tablespoons White Vinegar
  • 2 1/2 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • 8 Cups or 1-16 Ounce Bag Coleslaw Cabbage, Finely Diced
  • 1/4 Cup Carrot Shredded (Omit If You’re Using Bagged Coleslaw Mix

I broke out my food processor with the shredding disc and ground up a medium head of cabbage and a couple of smallish sweet onions.  I like more onion than the recipe calls for.  Also, I shredded a medium carrot.  A little carrot goes a long way.

Tired of Winter Cooking: Some Fresh Ideas

I’m so very tired of winter cooking. Stews, soups (ok, I’m never really tired of soup), roasted meats and veggies. Time to freshen things up.

But with what? The produce section is often disappointing with flavorless items that haven’t seen the light of day. But there are some bright spots and with those I can wave away the winter cooking blues.

First up: Peppers and onions.

This is the time of year when you can find a variety of sweet peppers in all kinds of colors at a pretty reasonable price. My recipes are usually fairly simple. Heat up olive oil, add thinly sliced onions and peppers, season with a dash of salt and pepper. Sauté until they soften and onion are golden. Remove from heat and now you can cook up any number of things: chicken marinated in lemon juice and pepper, thin beef strips marinated in teriyaki and ponzu sauce, pork medallions marinated in apple juice and a bit of apple cider vinegar. The ideas are endless. Serve over rice, mashed potatoes, butter noodles, quinoa…

Or how about Fajitas? That recipe is here.

Next up: Fresh salads.

I found a nice jicama one day and realized I hadn’t made a batch of Jicama Slaw since last summer.  A big bowl of that in the refrigerator to munch on all week really lifted the flavor blahs. You can find the recipe here.

Two other summer favorites that are easy to make mid-winter: Potato Salads (recipes here) and Coleslaw (recipe here).

How about fruits?

Now is the time for Strawberries (recipes here and here)

Blood Oranges (recipes here)

 

And Grapes – one of my favorite grape recipes is Grapes and Sausagesrecipe here.

That should be enough help you get through a few more weeks of winter while dreaming of the fresh vegetables soon to come from gardens and farm stands.

There will be a puppeh update today or tomorrow. Until then…

Summer Menus: July Week 4

A little late, but luckily August has 5 weeks and I only have 4 weeks of menus, so this will bridge the gap.

I was traveling last week and have my niece for the next week and a half. We are off to have an adventure today, despite a cloudy day. Tomorrow is the county fair and Tuesday we’re on a moose hunt.

But my guess is what she’ll remember most is the duck rescue. Here is an update on the Duck rescue mission.

This week’s menus (printable PDF) can be found here: July Week 4 Menu

Monday features Grilled Beef Kebabs and Asian Coleslaw 

Personally, we’ve been adding corn on the cob to every meal. Also, fresh peaches are everywhere, so if you’re inspired, click here for Peach Week, a bunch of yummy peach recipes in case you might actually have any leftover.

The weekly shopping list can be found here: July Week 4 Shopping List – it’s color coordinated with the recipes, so it’s easy to skip any items you won’t be using.

Thursday spotlights one of my favorite slow-cooker recipes, Portuguese Beef and Friday features Bacon Grilled Cheese.

 

And since Wednesday’s ingredients include grilled shrimp, this is a must, an oldie but a goody (watch with Captions ON, trust me):

Enjoy!

Duck Tacos

I had some of  that duck confit leftover and decided to do tacos with it.  I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire.  I used some peppercorns and a couple of cloves of garlic.  The sliced onions were wilted by dipping them into very hot water for a few seconds.  Stuff the drained onions into a jar with the vinegar mixture.  I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot.  It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.

h/t Art de Fete 

Tidbits

dsc03914-1600x1200Here’s Blossom, a shelter kitteh that Mrs J says is 2 years old.  She came in last week.20170210_122332-1600x1200A bit over exposed, here is a pile of crumbly pastrami on a bun with just a dab of mustard.  It shares the plate with coleslaw and a dill pickle spear.20170205_115909-1600x1200I usually make these beans with a smoked hock but I had quite a bit of that pork belly porchetta  to eat up so I used some of that instead.  I sliced it to about a half inch and browned the slices in a frying pan before chopping and adding it to the beans as they simmered.20170203_165901-1600x1200Mmm… sloppy joe sammich pr0n.  That’s the last of my homemade giardiniera.20170210_152032-1600x1200We got more pods and k-cups in from an Amazon order.  The Fog Chaser pods came sealed in plastic bags of 10 pieces each (iirc) because of their open construction.  They work just like the k-cups, using the same adapter.  We will store the remaining pods from the opened bag in zip-locks.  The Caza Trail Kona blend cups are the standard sealed items.  Both the blends are quite good and are priced nearly the same.  If I have to choose one blend out of all we have tried so far I would give the nod to the Caza Trail Kona because it tastes great and is relatively cheap.  Fog Chaser is a strong second.dsc_5594-1600x1200Mrs J stops by the nose cleaning station where Ollie is on shift.  He has moved smoothly into the regular rotation.

Sides to Go with Ham (and most anything else)

20161111_1434161600x1200This side is a coleslaw with vinegar dressing that I saw over at Serious Eats.  First, you slice the cabbage and onions and grate the carrots plus whatever else sounds good to you – I like to slice colored sweet peppers – a few jalapenos work well, too.  Then, with all of that in a big bowl you sprinkle salt and sugar over it and work it in a bit.  That’s where we are in the photo above.  This helps to wilt and soften the cabbage.  After a few minutes rinse the salt and sugar off.  I use a colander within a bowl, run water over the slaw until the slaw floats then stir it about and lift the colander out of the bowl.20161112_1134031600x1200I liked this slaw so much I bought a salad spinner to help drain the water off after the rinse.  This one is an Oxo and seems to be pretty sturdy.  There are other ways to dry the slaw, like draining on a tilted tray or squeezing it out in a towel.

The dressing is simple enough:

1 cup apple cider vinegar (I use a seasoned rice vinegar)
1 cup sugar (Splenda or equivalent works well)
3 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic (about 1 medium clove)
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds

20161112_1109081600x1200The next two are a bean salad and a classic mustard potato salad.  The dressing for the bean salad is as good as any I’ve tried and it has become my standard dressing:

1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper (optional)

The linked recipe calls for garbanzo beans but I didn’t have any so I subbed in a can of Great Northern beans.  It also gets chopped celery and chopped green onions – chopped red onions are an option that also adds color.

The potato salad is very good and is pretty much self explanatory:

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced (use sliced egg for garnish)
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (the Neely’s recommend Miracle Whip, we use Hellmann’s)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt