Chef Recipe: Simple Tasty Coleslaw For Your BBQ

Cover via Amazon

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. :)

I Love Paris Reusable Shopping Bag

I Love Paris with chefs

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover via Amazon

From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From: “Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover via Amazon

From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From: “Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

Recipe: Okra and Tomatoes

Another version of Okra and Tomatoes yummy marriage using whole pods unsliced Image via Wikipedia

From Denny: OK, this is so Southern and well-loved in Louisiana too! I love okra and tomatoes when done right. I use dark brown sugar and Worchestershire sauce and balsamic vinegar in addition to the usual garlic, fresh parsley or coriander, a little ground cloves for sweetness, a little smokey chili pepper from New Mexico, and clarified butter or canola oil that reflect my international travel and living abroad.

This is from the Southern Recipe Restoration Project over at the Atlanta Journal-Constitution where they are preserving Southern food heritage. I applaud their project! What could be better than making sure the next generation gets to enjoy satisfying soul food? :)

This is a version of Okra and Tomatoes from an Italian-American who grew up in Florida. This dish has many variations throughout the South just like Gumbo.

Okra was brought to Louisiana centuries ago by African slaves bringing the seeds from home, planting and cultivating the plants. Over time the African crop grew in popularity and is popular today. Make sure you DO NOT cut the okra into slices until just before you are ready to start cooking them as okra has a, well, slimy quality to it when improperly cooked (like in boiling). The key is to keep it dry by cooking fast as soon as its cut. I'll use canned diced tomatoes when the fresh are not available.

I'll make a meal of this dish with just a piece of buttered sourdough or ciabatti toast on the side!

Feel free to contact the newspaper to contribute your recipe to the Southern Food Restoration Project!

From: Southern Recipe Restoration Project
Atlanta Journal-Constitution

"The contributor: Patricia Thomas, a journalism professor at the University of Georgia since 2005 and a native of the small Central Florida town of Dunnellon.

The story: Patricia Thomas’ grandmother, Olivia Toffaletti Shuman, combined her Central Florida upbringing with her Italian heritage with delicious results. She showed Thomas' mother, Leatrice Shuman Haffner, how to make this dish. Her mother, in turn, wrote it down for Thomas.

Recipe tester and chef Virginia Willis loved its Italian undertones, noting that it’s very important not to cut the okra until the last minute to prevent it from becoming too slimy."

Hands on time: 25 minutes
Total time: 45 minutes
Serves: 6

Ingredients:

3 tablespoons olive oil, divided

1 medium onion, diced

1 pound fresh okra, washed

1 tablespoon apple cider vinegar

1/4 cup water

2 cloves fresh garlic, chopped

2 large tomatoes, peeled and chopped

3/4 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

2 tablespoons freshly chopped basil


Instructions:

Heat 2 tablespoons of olive oil in a large skillet with a tight-fitting cover. Add onion and cook over medium heat until translucent. While onion cooks, remove caps and cut okra crosswise into 1-inch pieces.

Add okra to pan all at once, shake pan or stir gently to mix with onion, and immediately add vinegar and 1/4 cup water. Cover and immediately reduce heat. (The goal is to steam the okra gently until just tender, 15 to 20 minutes.)

When okra is tender, push to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon olive oil and the garlic, stirring gently until fragrant.

Add tomatoes, salt, sugar, black pepper, pepper flakes and basil. Heat for less than 1 minute, just long enough to heat the tomatoes through, then gently fold together with the okra. Taste and adjust for seasoning with salt and pepper and serve immediately.

Notes: Share your own heirloom recipe

You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

Nutrition:

Per serving: 162 calories (percent of calories from fat, 44), 3 grams protein, 21 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 641 milligrams sodium.

Recipe: Parmesan, Pecan & Arugula Baskets

From Denny: These are delightful baskets made from Parmesan cheese to hold your salad and Brie cheese "egg." It's a bit of whimsy along with good eating! If you don't own a non-stick skillet (like me) you can use a Silpat sheet to melt the cheese.

From: Taste of Home, April/May 2009 issue

Serves 6.

Parmesan, Pecan & Arugula Baskets

Ingredients:

1 cup plus 2 tbls. shredded Parmesan cheese

2 tbls. finely chopped pecans

Salad:

4 cups fresh arugula or spring mix salad greens

1/2 cup red or green grapes, halved

3 tbls. chopped pecans, divided

2 tbls. olive oil

1 tbl. raspberry vinegar

1/4 tsp. salt

1/8 tsp. black pepper

Soft brie cheese, optional

Directions:


1. Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon chopped pecans in a circle over the bottom of the skillet.

2. Cook for 1 to 2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

3. Using a spatula, carefully lift cheese mixture out of pan and immediately drape oven an inverted old-fashion-shaped glass that has a 2-inch diameter bottom; cool completely.

4. Repeat with remaining cheese and pecans, forming six baskets.

5. For salad, in a large bowl, combine the arugula, grapes and 2 tablespoons of chopped pecans. Whisk together the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat. Place 1/2 cup salad in each basket.

6. If desired, shape a spoonful of soft brie cheese into a tiny egg shape and roll in remaining chopped pecans. Place “speckled brie egg” on top of salad in the Parmesan nest. Make an egg for each salad. Serve immediately.

Recipes: Spring Comfort Food on a Budget From Former Ballerina

Image via Wikipedia

From Denny: Louisiana has always been about two things - food at an affordable price and French cooking!

Patricia Williams is a former ballerina who retired at age 30. She followed her passion and became a chef, studying in France. She answered the CBS Morning Show's challenge of a meal for a family of four on $35 or less.

Seriously mouth-watering is this comfort food! She lines the meatloaf pan with smokey bacon and it adheres while it is baking in the pan. To serve, take it out of the pan, flip it over so the bacon is now on top: awesome!

Chef Williams shows you how easy it is to make your own fresh Green Goddess salad dressing and finally, a small bite version of Strawberry Shortcake. A lot of nutritional and taste value for reasonable money definitely qualifies as great comfort food in my book!



Recipes from CBS:

Arugula Salad

Serves 4

INGREDIENTS:

1 pound Arugula

16 asparagus green stalks, standard size

2 tablespoons olive oil

2 teaspoons lemon juice

Salt and pepper

METHOD:

Wash and dry the arugula. Cut the woody stems off the asparagus; peel the asparagus and save for the salad. Blanch the asparagus in salted water then shock in ice water.

To assemble the salad, place a large dollop of green goddess dressing on the plate. Place the arugula and the asparagus shavings in a bowl. Season with salt and pepper; add the olive oil and the lemon juice and toss. Place 4 asparagus on each plate (2 green and 2 white) and top with arugula.

Green Goddess Dressing

Serves 4

INGREDIENTS:

2 egg yolks

2 cups extra virgin olive oil

2.5 cups parsley leaves

2 cups arugula leaves

4 tablespoons tarragon

6 tablespoons minced chives

2 cloves garlic, chopped

4 white anchovies

Juice of 2 lemons

3 tablespoons white wine vinegar

1 ripe avocado

METHOD:

Slice the herbs and arugula thinly and puree with anchovies, garlic, lemon juice, avocado with ½ cup extra virgin olive oil.

To make the mayonnaise, blend the egg yolks and white wine vinegar and slowly add 2 cups extra virgin olive oil; combine and season with salt and pepper.

Bacon and Beef Meatloaf

Serves 4

INGREDIENTS:

1 small onion, diced

2 cloves of garlic, minced

3 tablespoons ketchup

1 tablespoon mustard

2 ounces breadcrumbs

1 tablespoon chopped parsley

1 egg slightly beaten

2 pounds ground beef

1.5 ounces heavy cream

1 tablespoon tabasco sauce

2 teaspoon kosher slat

1 piece of diced bacon

1 pound fresh green beans, cleaned & blanched

METHOD:

Sauté the bacon and add the onions and the garlic; let cool. Mix the remaining ingredients and combine everything with the beef; do not over mix. Place in a 1-pound loaf pan and bake at 320°F for 30 minutes.

Drain the oil that has accumulated during cooking. Remove from the mold and serve with spicy ketchup sauce and green beans.

Spicy Ketchup Sauce

Serves 4

INGREDIENTS:

1.5 cups ketchup

1 cup soy sauce

1 cup red wine vinegar

2 sticks butter

Tabasco to taste

METHOD:

Combine all ingredients and puree in a blender; season to taste with Tabasco and serve with the meatloaf.


Strawberry Shortcake

Serves 4

INGREDIENTS:

Topping:

1 pint strawberries - washed, hulled and sliced

1 cup heavy cream

2 tablespoons powdered sugar

METHOD:

Topping: Whip the heavy cream and add the powdered sugar. Set aside until ready to serve.

INGREDIENTS:

Shortcake:

2 cups flour

1.5 teaspoons baking powder

2 tablespoons sugar

Pinch of salt

3.2 ounces butter

4.8 ounces heavy cream

2 eggs

3 tablespoons flour for the surface

1 tablespoon cream for tops

1 tablespoon sugar for the tops

METHOD:

Shortcake: Cut the butter in small pieces. Place the flour, baking powder, salt and sugar in the bowl of the mixer. With the paddle, beat the butter into the flour mixture; do not over mix.

Beat the eggs and combine with the heavy cream and add to the flour mixture.

Lightly flour the surface and roll the dough into 1 inch height and cut with a 3-inch cookie ring.

Brush with heavy cream and top with sugar. Bake in a preheated 300°F. oven for 20 minutes or until lightly golden.


So, how did Williams do with our $35 budget?

Arugula Salad:

arugula $4.50
asparagus $1.75
parsley $.69
tarragon $1.49
chives $1.69
garlic $.39
anchovies $.99
lemons $.98
avocado $2.00

total $14.48

Meatloaf:

onion $.52
ketchup $.99
mustard $.89
breadcrumbs $.99
ground beef $4.58
heavy cream $1.19
bacon $1.00
green beans $1.99
soy sauce $1.39
butter $1.79
tobasco $1.39

total $16.72

Strawberry Shortcake

strawberries $2.49
heavy cream $1.19

total $3.68

Grand total: $34.88

Leader chefs so far this year in "How Low Can You Go?":

1. Scott Peacock $32.60
Watershed Restaurant

2. Joey Campanaro $33.27
The Little Owl

3. Patrick Connolly $33.32
Bobo Restaurant

Related articles by Zemanta

• Learning to love the lively lemon (nationalpost.com)
• Lemons for life (canada.com)

Everything I Know about Russian Dressing

Everything I Know about Russian Dressing - Who stole my Russian dressing?

From Denny: No dressing to be had for miles around in all the grocery stores! How to make your own? What's the history of this simple salad dressing? You will be surprised and amused with this good read!

Russian Dressing has been popular for decades here in Louisiana and there is nothing better than to make it fresh!

By Sally's Trove @ HubPages