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From Denny: Looking for a new coleslaw recipe to impress the family and friends at your next barbecue? This one is tasty as it includes both red and green cabbage which play off each other well both for color and taste. The red cabbage is not as bitter as the green. Carrots, red and yellow bell peppers help to sweeten the cabbage along with the mayonnaise. The 1/4 cup sugar used looks like a lot but not in relationship to the 16 cups of cabbage.
Spices? Lots of fresh herbs like Italian flat parsley, thyme, cilantro and basil. Dry spices added are small amounts of cayenne pepper and cumin. If you want to kick it up another notch to the salad dressing you could add some garlic powder and smokey paprika to your taste.
If you are visiting New York City be sure to pay this Texas barbecue restaurant a visit. Just check out this menu for the yummy sides like favorites of mac 'n' cheese and collard greens, sweet potato bourbon mash, chili and corn pudding. (Have the corn pudding recipe and will put up this one too.)
Apparently, you can buy their original barbecue sauce and habanero hot sauce off the site too. They sell three cookbooks:
Taming the Flame: Secrets for Hot and Quick Grilling and Low and Slow BBQ
Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill
Pizza on the Grill: 100 Fire-Roasted Recipes for Pizza and More
When I pull these recipes off mainstream network sites they never add all the interesting things about the restaurant or explore their sites like I would enjoy seeing. So, you know I just had to google it and explore the site for us. :)
Spices? Lots of fresh herbs like Italian flat parsley, thyme, cilantro and basil. Dry spices added are small amounts of cayenne pepper and cumin. If you want to kick it up another notch to the salad dressing you could add some garlic powder and smokey paprika to your taste.
If you are visiting New York City be sure to pay this Texas barbecue restaurant a visit. Just check out this menu for the yummy sides like favorites of mac 'n' cheese and collard greens, sweet potato bourbon mash, chili and corn pudding. (Have the corn pudding recipe and will put up this one too.)
Apparently, you can buy their original barbecue sauce and habanero hot sauce off the site too. They sell three cookbooks:
Taming the Flame: Secrets for Hot and Quick Grilling and Low and Slow BBQ
Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill
Pizza on the Grill: 100 Fire-Roasted Recipes for Pizza and More
When I pull these recipes off mainstream network sites they never add all the interesting things about the restaurant or explore their sites like I would enjoy seeing. So, you know I just had to google it and explore the site for us. :)
I Love Paris with chefs
Hill Country Confetti Cole Slaw
From: Elizabeth Karmel, executive chef Hill Country Barbecue Market
30 West 26th Street, Midtown South
New York, NY 10010
(212) 255-4544
and another location:
410 Seventh Street NW
Washington, DC 20004
(202) 556 - 2050
hillcountryny.com
Hill Country Confetti Cole Slaw
New York, NY 10010
(212) 255-4544
and another location:
410 Seventh Street NW
Washington, DC 20004
(202) 556 - 2050
hillcountryny.com
Hill Country Confetti Cole Slaw
Servings: Over 8
Difficulty: Easy
Cook Time: 30 - 60 min
Ingredients:
For the dressing:
2 cups mayonnaise
1/4 cup granulated white sugar
1 tablespoon Kosher Salt
2 teaspoons course ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 - 3/4 cup apple cider vinegar
1/4 cup of favorite fresh herb such as cilantro, Italian parsley,
basil, thyme, leaves only
For the salad:
8 cups thinly sliced white cabbage
8 cups thinly sliced red cabbage
4 cups shredded carrots
2 cups julienne strips of sweet red pepper
2 cups julienne strips of sweet yellow pepper
Directions:
Mix mayonnaise, sugar, salt, pepper, cayenne pepper, and cumin
until smooth and all the lumps are gone. Slowly add ½ cup of
vinegar and whisk until combined. Taste and adjust salt and
vinegar if necessary. Add herbs and mix to combine. The texture
of the dressing should be thinner than a traditional mayo
dressing.
until smooth and all the lumps are gone. Slowly add ½ cup of
vinegar and whisk until combined. Taste and adjust salt and
vinegar if necessary. Add herbs and mix to combine. The texture
of the dressing should be thinner than a traditional mayo
dressing.
Mix cabbages, carrots and peppers together. Add dressing and mix
to combine. Taste and adjust seasonings if necessary. Let sit
in the refrigerator for a few hours before serving.
Best made fresh every day.
Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya
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