Thursday, July 15, 2004

Restaurant Style Coleslaw

This is a copy of a  popular restaurant style coleslaw. Prep    Time: approx. 15 Minutes.  Let chill for 2 to 3 hrs.  Makes 6 to 8 servings.    

1 (16 ounce) package coleslaw mix, 2 tablespoons minced onion, 1/3 cup white sugar, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper

1/4 cup milk, 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 1/2 tablespoons white wine vinegar, 2 1/2 tablespoons lemon juice

Directions -  Combine the coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper,   milk, mayonnaise, buttermilk, vinegar, lemon juice and mix  until smooth. Pour over the coleslaw and onion mixture, stir well and chill for 2 to 3  hours. 


Sunday, July 04, 2004

Tangy Buttermilk Potato Salad

I cook so much during the week that I'm taking today off

I hope everybody has a great day and you have plenty of good food. Here is a recipe that you might try. Enjoy!!


5 medium, peeled baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
4 hardboiled eggs
1/3 cup chopped sweet pickles
3 Tbsp. Sweet pickle juice
4 sliced green onions
1 Tbsp. Chives
1 Tbsp. Garlic salt
1 tsp. Freshly ground black pepper
Salt to taste

3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. Chopped fresh chives
1 Tbsp. Prepared mustard

In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool.

Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.

Chop cooled potatoes into bite size pieces and add to bowl, mixing lightly.

In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.

Yields: 6 servings

Thursday, July 01, 2004

Two Great Recipes

Here are two great recipes. The first one is Chipotle Barbecue Sauce. The second one is Mustard Paint. Just follow the directions on both. Enjoy!!


Chipotle Barbecue Sauce

1/2 cup onion, chopped
1/2 cup water (or beer at room temp.)
1 can Chipotle chilies (smoked jalapeno), chopped
1/4 cup brown sugar
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Heat oil in a sauce pan, add onions and garlic. Sauté until soft. Stir in brown sugar, celery salt and black pepper. Add remaining ingredients and simmer until the sauce thickens. Strain and let cool.

Mustard Paint

This recipe is for a sauce for smoking or grilling slabs of ribs, pork loins, pork butts, pork tenderloins, ham, chicken and/or any other meat.
1 12 oz can flat beer
4 cups prepared yellow mustard
½ cup dark brown sugar, packed
1 tablespoon Louisiana-style hot sauce
1 teaspoon sea salt
1 teaspoon black pepper
Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the American mustard.
My preference is to use just 2 cups of prepared mustard, keep the other ingredients the same and substitute 2 Tablespoons of Real Lemon for the flat beer.
When ready to use, paint the mustard sauce on the meat or chicken and then put your favorite spice rub on. Grill or smoke.