Chef Recipe: Simple Tasty Coleslaw For Your BBQ

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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. :)

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I Love Paris with chefs

3 Recipes: 3-Step Slow Cooker Baby Back Ribs, Sweet Tangy Slaw, Sweet Potato Roasted Garlic Turnovers

From Denny: These recipes are all crowd pleasers for that tailgating, family gathering or any time and are easy for the busy parent now that school is back in session.

All recipes are easy. Ribs can be intimidating and turn out tough if you don't know how. Well, this recipe is a simple one that delivers the taste and tenderness because of the long time spent in the slow cooker! Step one? Cut the ribs in half to fit the slow cooker. Step two? Make a dry rub and sprinkle on to the ribs. Step three? Now pour 18 ounces of your favorite barbecue sauce over the ribs and let them cook for the next four to five hours. Simple to let the slow cooker do all the hard work!

As far as barbecue sauce is concerned do try to avoid those made with high fructose corn syrup (literally passes go and goes straight to producing fat, no kidding!), MSG (brings on migraine headaches in those allergic to it) and excessively high levels of sodium.

You will enjoy the fun of making the Sweet Potato Garlic Turnovers. All you do is mash together cooked sweet potatoes and garlic, then stuff them as a filling into little pastry rounds from the refrigerated section of your grocery store. These were a bit hit even with children!

The slaw has an Asian accent and is so easy to gather together that you can enlist the kids to be kitchen helpers. Try using a reduced fat version of mayonnaise in this recipe.

Enjoy making these simple pleasures sure to please everyone!

3-Step Baby Back Ribs in the Slow Cooker

From: Tracey Koch, food writer at 2theadvocate (they archive all recipes after a week and then charge to view)

Serves: 6

Ingredients:

2 sides baby back pork ribs
1/2 tsp. salt
1/2 tsp. cumin powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground turmeric
1/2 tsp. chili powder
1 (18-oz.) bottle of your favorite barbecue sauce

Directions:

1. Turn the slow cooker on High and rinse the baby back ribs. Pat them dry and cut them in half to fit into your slow cooker.

2. In a small bowl, combine all of the dry ingredients and sprinkle it over the ribs.

3. Place the seasoned ribs into the slow cooker and pour the sauce over them. Cover and cook on High for 4 to 5 hours or until ribs are tender.

Kitchen helpers: Kids love to eat ribs and these take no time to make. Have your kids mix up the dry ingredients and help season the ribs and put them in the slow cooker.

***

Savory Sweet Potato and Roasted Garlic Turnovers

From: Tracey Koch

Makes: about 30 to 32 turnovers when using a 3-1/2-inch round cutter.

Ingredients:

1 head garlic
2 tbls. olive oil
3 large sweet potatoes (peeled and cut into chunks)
2 tsps. melted butter
2 tsps. salt
1/2 tsp. cumin powder
1/4 tsp. black pepper
1/3 cup milk
2 pkgs. pie dough (in the refrigerator section)

Directions:

1. Preheat the oven to 350 degrees and place the garlic into a piece of foil and drizzle it with the olive oil. Cover up the garlic pod and roast for 30 to 35 minutes or until the garlic is tender. Allow to cool.

2. While the garlic is cooling, bring a large pot of water to a boil and add 1-1/2 teaspoons salt.

3. Add the cut-up sweet potatoes and cook until tender, about 10 minutes.

4. Drain sweet potatoes well and return them to the pot.

5. Squeeze the bulb of roasted garlic out into the drained sweet potatoes and begin mashing them together.

6. Add remaining ingredients and keep mashing until everything is incorporated and the mixture is smooth.

7. On a lightly floured surface, unfold the pie dough and, using a 3-1/2-inch round pastry cutter, cut out circles.

8. Place a couple of teaspoonfulsl of the sweet potato filling on one side of the circle, making sure to leave a little room on the edge to crimp. Fold the unfilled side over to form a crescent shape and crimp the edge with a fork to seal.

9. Put turnovers on a baking sheet and freeze in a single layer until frozen. Once the turnovers are frozen, transfer them into a freezer bag until you are ready to bake them.

10. To bake: Preheat oven to 375 degrees and line a baking sheet with parchment paper. Bake as many turnovers as you need at a time. Bake for 15 to 20 minutes or until golden.

Kitchen helpers: This is a great do-ahead recipe that your kids will have fun making. From mashing the sweet potatoes to squeezing out the roasted garlic and cutting out the dough, there are plenty of steps to keep little hands busy.

***

Sweet and Tangy Slaw

From: Tracey Koch

Serves: 6

Ingredients:

1/2 cup light mayonnaise or spread
1 clove minced garlic
1-1/2 tbls. apple cider vinegar
2 tbls. water
1/2 tsp. ground ginger
Salt and pepper, to taste
1 bag shredded cabbage
1/2 cup chopped green onions
1/2 cup Craisins
1/4 cup roasted sunflower seeds
1/2 cup chow mein noodles

Directions:

1. In a small mixing bowl, combine mayonnaise, garlic, vinegar, water and ginger. Season with salt and pepper. Set aside.

2. In a salad bowl, combine cabbage, green onions and Craisins. Toss with dressing; cover and chill for 30 minutes or so. Just before serving, toss in seeds and chow mein noodles.

Kitchen helpers: This is a fun way to get kids to eat cabbage. They’ll love the Craisins, chow mein noodles and sunflower seeds. Have them mix up the dressing and toss the salad together.

Thanks for visiting, everyone, and have a great weekend!

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

Recipes: 3 BBQ Sauces, Pulled Pork and Coleslaw

Pulled Pork over white rice, add some sauteed seasoned chopped bell peppers and onions and this is how I like pulled pork! - Image via Wikipedia

From Denny: Mmmmm.... Barbecue is one of those out of this world experiences we call comfort food. Our national "piggy" board always has recipes for us to enjoy. The Pork Board (proper name) featured two recipes for pulled pork sandwiches.

North Carolina (and South Carolina too) is known for its pulled pork and long, long, long, very long slow smoked cooking of the piggy meat. That's the secret, they say, to success with pulled pork. Otherwise, if you are impatient and don't cook the meat long enough, you end up with a tough product. How long do the experts tell us we should cook the meat? They are talking at least two days. That's how it gets infused with that awesome smokey flavor over a wood fire.

You can take the shortcut of cooking your piggy roast in a slow cooker though you won't achieve that intense smokey flavor that can only be achieved from a wood fire. However, the piggy roast will be moist, tender, and very flavorful when you add any of the following wonderful BBQ sauces. Whichever method you use, if you don't think it's tender enough then send it back to the cooker and cook longer to the level you like.

North Carolina-Style Pulled Pork Sandwiches

From: National Pork Board

Serves: 18

Ingredients:

1 pork butt, Boston butt or un-trimmed end-cut pork shoulder roast, about 7 to 9 pounds

5 to 7 cups hickory wood chips, soaked in water for 30 minutes

Kosher salt and freshly ground black pepper

Olive oil

3/4 cup Lexington-Style Vinegar Barbecue Sauce (recipe follows)

North Carolina Coleslaw (recipe follows)

18 hamburger buns


Directions:

1. Prepare a charcoal or gas grill for indirect cooking.

2. Remove pork from wrapper. Do not trim any excess fat off the meat; this fat will naturally baste the meat during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper and place on tray until ready to cook.

3. Before placing the meat on the grill, add soaked wood chips. Place pork in center of the cooking grate with fat-side up. Cook slowly for 4 to 5 hours or until instant-read meat thermometer inserted in the middle of the pork registers 190 to 200 degrees and the meat is very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean. There is no need to turn meat during the cooking time.

4. Let meat rest for 20 minutes or until cool enough to handle. Using a sturdy fork and a knife, pull meat apart and discard fat. Set aside any crispy bits of fat that have been completely rendered and look almost burned. After the meat is completely shredded, chop the reserved crispy bits and mix them into the warm pork.

5. Mix with enough Lexingston-Style Vinegar Barbecue Sauce to moisten. Serve on a white hamburger bun and top with North Carolina Coleslaw.


No Stress Barbecue Pork Sandwiches

From: Carma Rogers with the National Pork Board
Serves: 10 to 12


Ingredients:

4 to 5 pounds boneless pork butt (or pork shoulder roast)

1 (14-1/2 ounces) can beef broth

1/2 to 3/4 teaspoon liquid smoke

1/3 cup hot pepper sauce

1/3 cup Worcestershire sauce

10 to 12 sandwich buns


Sauce:

1/2 cup ketchup

1/2 cup molasses

1/4 cup Worcestershire sauce

1/4 cup yellow mustard

2 Tablespoons hot pepper sauce


Directions:

1. Put pork in bottom of a large slow cooker. Mix broth, liquid smoke, pepper sauce and Worcestershire; pour over meat.

2. Cover and cook on High for 5 hours (or 8 to 10 hours on Low) until pork is very tender.

3. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.

4. Place pork on cutting board; reserve 1/2 cup of cooking liquid from pork. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.

5. Spoon pork onto sandwich buns to serve.


Now for the easy to make sauces:


Lexington-Style Vinegar Barbecue Sauce

From: National Pork Board

Makes: about 2 cups


Ingredients:

2 cups cider vinegar

1 Tablespoon kosher salt

1 Tablespoon ground white pepper

1/2 to 1 Tablespoon red pepper flakes (the more flakes, the hotter the sauce)

2 Tablespoons white sugar

1/4 cup brown sugar

1/2 teaspoon black pepper

1/2 cup ketchup

Directions:

Mix all ingredients together and let sit for at least 10 minutes to indefinitely in the refrigerator. The longer the it sits, the hotter it gets. Store covered in the refrigerator.

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Click here to purchase: It's All American Food: The Best Recipes for More Than 400 New American Classics

South Carolina Mustard Barbecue Sauce

From: “It’s All American Food” by David Rosengarten

Makes: about 4 cups


Ingredients:

1 Tablespoon butter

1 cup apple cider vinegar

3/4 cup French’s mustard

1 Tablespoon ketchup

1/2 cup light brown sugar

1 Tablespoon molasses

1 Tablespoon Worcestershire sauce

1/8 tsp. cayenne

1-1/2 cups cooking liquid from pork shoulder

Salt and pepper, to taste

Directions:

1. Combine the butter, vinegar, mustard, ketchup, brown sugar, molasses, Worcestershire, cayenne and the cooking liquid in a small saucepan over medium-low heat.

2. Cook 3 minutes, stirring frequently with a wire whisk. Season to taste with salt and pepper. Serve immediately.


Eastern North Carolina Vinegar Barbecue Sauce

From: “It’s All American Food” by David Rosengarten

Makes: about 2 cups


Ingredients:

1/2 cup apple cider vinegar

1/3 cup white vinegar

2 Tablespoons light brown sugar

2 teaspoons salt

1/2 teaspoon hot red pepper flakes

1 cup cooking liquid from pork

Directions:

1. Combine all ingredients in a small saucepan over medium-low heat.

2. Cook the mixture for 3 minutes, stirring frequently with a wire whisk.

3. Use or serve sauce immediately.



North Carolina Coleslaw

From: National Pork Board
Serves: 18


Ingredients:

Lexington-Style Vinegar Barbecue Sauce

1 large head of cabbage, chopped

Directions:

Mix barbecue sauce into chopped cabbage until well mixed and not quite wet. Refrigerate until ready to serve.

Have a great weekend, everyone! Thanks for visiting! Guess you had better get started on this pulled pork is you want to eat by Sunday noon... :)


Barbecue, Pulled pork, coleslaw, Cook, North Carolina, Food, Meat, BBQ sauce recipes, Fresh Every Day: More Great Recipes from Foster's Market

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing Image via Wikipedia

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.