Creole Slaw With Cajun Dressing, Shrimp, Grits, and Bacon

Ingredients

16oz coleslaw mix
3/8 cup mayonnaise

2 Tbsp Creole mustard
2 Tbsp Creole seasoning
1 Tbsp apple cider vinegar
1 tsp sugar

Directions

In a large bowl, mix together mayo, mustard, Creole seasoning, vinegar and sugar until well combined.
Add in coleslaw mix and toss well.
Refrigerate at least 30 minutes before serving.

Pulled Pork Bar-B-Que

Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced

1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Directions:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Cranberry Pecan Slaw

Ingredients
2 11oz bagged cole slaw mix
1 large Gala or Honeycrisp apple - chopped
1 cup dried cranberries
1 cup chopped pecan
4 green onions - sliced

Dressing
3/4 cup mayonnaise
3/4 cup sour cream (yogurt can be substituted)
1/4 cup apple cider vinegar
2 tablespoons honey
1/2 teaspoon salt

Directions:
Add slaw mix, apple, cranberries, pecans and onions to a large bowl. Toss to mix all ingredients. Set aside

In a small bowl, add mayonnaise, sour cream, vinegar, honey, salt and pepper. Whisk together until smooth. Pour 3/4 of dressing over slaw and toss until mixed well. Add remaining dressing if desired. 

**Additional dressing can be saved in a sealed container to add to slaw at a later time or before serving.

Serve immediately. Slaw can be stored, covered in the refrigerator until ready to serve. Toss slightly and add saved dressing if needed.

Blue Cheese Cole Slaw

BLUE CHEESE COLE SLAW

Summertime and salads are synonymous.  One can never have enough inspiration. 
Ingredients:
Dressing:
1/2 cup mayonnaise 
1/2 cup sour cream 
3 T. white wine
3 T. sugar
1/2 tsp. celery seed 
1 tsp. salt

Serves 6 to 8.
Salad:
1/4 tsp. freshly ground pepper 
1 medium head green cabbage,finely shredded
1 large carrot, julienned
1 red bell pepper, julienned
3/4 cup crumbled Danish blue cheese

*

Directions:

Stir mayonnaise and sour cream together in a large mixing bowl. Whisk in the vinegar, sugar, celery seed, salt and pepper. Toss with cabbage, carrot, bell pepper and blue cheese. Chill until ready to serve but no longer than 8 hours. 

Sweet & Sour Cole Slaw

A Meat Shop in San Diego known for its prime cuts of meat is Siesel's Meats. It was begun by a young man from Huron County in the Bismark area south of Bellevue Ohio. After completing his military obligation and having been stationed in San Diego, he decided to locate there and opened a meat market according to his sister. I had been in the shop a few years before we had occasion to meet his sister while visiting in my hometown. His sister asked if we knew of Siesel's Meats. She told us the history of how her brother opened the Meat Market. The brother has since retired and sold the meat market but the reputation and quality remains.

This is a recipe shared by Siesel's Meats.

***

Sweet And Sour Cole Slaw

1 head of green cabbage, shredded

1 red bell pepper, roasted, peeled, seeded and sliced

1 green bell pepper, diced

1 onion, finely diced

1/2 bunch parsley, minced

Combine in a seperate bowl:

1 1/2 cups red wine vinegar

3/4 cup salad oil

1/2 cup sugar

Salt and pepper to taste

***

Toss and dress about 2 hours prior to serving. Toss again before service.

Tony Roma's Coleslaw

 

Tony Roma's Coleslaw

This recipe continues as the most sought of all recipes on the blog.

Ingredients:

Dressing:

1 1/2 teaspoon minced parsley

1 tablespoon fresh lemon juice

1/2 teaspoon minced onion

1/4 teaspoon celery seed

1/4 teaspoon white pepper

1 cup mayonnaise

1/4 cup sugar

Coleslaw

1 head of cabbage (about 2 1/2 pounds)

1 carrot, shredded

Directions:

With a wire whisk blend with all dressing ingredients in a large bowl.  

Refrigerate. If making smaller batches, the dressing will keep up to 

one week in refrigerator.

Mix the ingredients, tossing with the dressing.  Cover and refrigerate 

for about 2 hours before serving.