Category: Side Dishes

Coleslaw 3 Ways

When I’m thinking about tasty bites to combine, the one thing I try more and more to think about is how do I bring more senses into the food I create without making a crazy hodge podge…there is a delicate balance…as the saying goes, sometimes less is more. The one thing thing that I’ve added to a multitude of different bites that adds crunch, some vegetation, and sometimes a little sour or creamy texture depending on what version I go with is coleslaw.

Shredding up cabbage is painful, but there are a plethora of store bought versions that you can use for instant dry slaw that you then just need to add something to. Depending on what I’m making and who is eating it, there are 3 recipes that I’ve stumbled on that I think are fantastic.

If I just want want a simple vinegary slaw, this one from Steven Raichlen’s BBQ Bible is my go-to…great on pulled pork or with ribs, etc.

If I want something creamier, this slaw from Tyler Florence is great as more of a side for brisket, burgers, etc. I did add some celery seed and swapped the red wine for apple cider vinegar.

And, lastly this Mexican slaw from Foodie Crush is fantastic if you want a topper for tacos, tostadas, etc.

Here are the ingredients for each (you can see how different they are just by what is in them), but for technique, please see the links:

Steven Raichlen’s BBQ Bible Slaw Ingredients:

  • Cabbage or coleslaw mix
  • 5 cups distilled white vinegar
  • 3 tbspns sea salt, or more to taste
  • 3 tbspns sugar
  • 3 tbspns black pepper
  • 2 tbspns hot red pepper flakes, or more to taste
  • 3 tbspns hot sauce (he used Tabasco, but I like Cholula as it doesn’t change the flavor the way Tabasco does, just adds heat

Tyler Florence Creamy Slaw Ingredients:

  • Bag shredded cabbage
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Drizzle extra-virgin olive oil
  • 1/2 lemon, juiced
  • salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar or pinch
  • 1 store-bought bag shredded slaw mix

Foodie Crush Mexican Slaw ingredients:

  • Packaged coleslaw mix
  • 1/4 small red onion thinly sliced
  • 1/4 cup chopped cilantro leaves
  • 1/3 cup canola oil
  • 2 limes juiced (about 1/4 cup)
  • 3 cloves garlic pressed
  • 2 tablespoons honey
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon ground coriander
  • 6 dashes hot sauce
  • kosher salt and freshly ground black pepper

All of them are pretty quick to make and add a little something extra to whatever your main course is. Enjoy and if there are any other variations you like, let me know.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mama’s Boracho Beans

This is a recipe that I have morphed over time. My mama gave me the starter on it (thanks Mama) and I’ve kind of added and changed it up from time to time (added bacon, added spicy sausage, added or taken away more heat). Here go some of my favorite beans that go groovy with just about any Mexican dish and could even be a main dish on its own. These also freeze extremely well, so I’ll double the batch and have more for later. Enjoy:

Ingredients:

  • 1 – 32oz. package dry pinto beans (soak overnight)
  • 4 garlic pods, minced
  • 1/2 large purple onion, chopped
  • 1 jalapeno (adjust as you like for heat)
  • 1/2 Cup chopped Cilantro
  • 2 – 15oz cans of chicken broth
  • 1 – 10oz can of Rotel tomatoes and green chiles
  • 3 cans beer (hence the “Boracho”)…I like tecate, but change it up as you like to add more flavor if you like
  • 2 tbsp Tony Chaucer’s or seasoned salt (or to taste)
  • Olive Oil
  • Salt, to taste
  • Add spicy italian bulk sausage (Sprout’s has a great one) or bacon if you like

 

Directions:

Cook sausage or bacon and set aside. In a large pot, add a bit of olive oil and cook onions and  garlic for about 5 minutes. Add all ingredients to the pot except cilantro and bring to a boil, then reduce to simmer. Cook until beans are soft, add cilantro, cook a few more minutes and you are done.

Also, this goes extremely well with either this Steak from Hell Salsa (I make the beans mild for the kids and add this to add heat) or this Creamy Chipotle Sauce (love to drizzle this over the top).

Enjoy!

 

 

 

Killer, Creamy Black Beans

Ingredients:
1lb bag dry black beans
Chicken Stock
1 small onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cayenne pepper
2 bay leaves
2 teaspoons seasoned salt
Olive oil
Directions:
Soak black beans overnight. Drain. On medium heat and in a large deep pan, heat olive oil, then add onion for a couple minutes, then add garlic for one more minute. To garlic and onions, add: beans, bay leaf, enough chicken stock to cover and bring to a boil. Season with cilantro, cayenne, and seasoned salt. Drop heat as low as you can and simmer until you like ’em (give ’em an occasional stir)…the longer they stay the creamier they will get (3-4 hours should do it).