Asian Coleslaw

Posted on February 27, 2012 by Scott

Let’s get this out of the way right up front: I don’t like coleslaw. I never have. There, I said it. This weekend I was making Stephanie O’Dea’s fantastic Shredded Beef Korean Taco recipe (highly recommended), and I decided it needed a little something more. Not in the recipe itself, but in the toppings. This slaw, along with Sriracha for the guests to add to their liking, turned out to be the perfect companion.

Like any coleslaw, this turns soggy quickly. Your best bet is to mix it no more than 45 minutes before serving.

Ingredients:

1 head of cabbage
1/2 cup mayonnaise
1/2 teaspoon soy sauce
1/2 teaspoon apple cider vinegar
1/4 teaspoon sesame chili oil

Method:

Shred the cabbage

Add everything to a bowl and stir together well. That’s it. Add it to tacos.

Notes:

I didn’t measure the ingredients as carefully as I normally do, so you may need to tweak them to your liking. One reason I don’t normally like coleslaw is that it’s just too soupy. So I prefer to use just enough mayo to coat the cabbage leaves. You may like more.

Baked Beans

Posted on May 13, 2009 by Scott

Ingredients:

1 lb. Bacon, cut into 1/4″ slivers and fry
15 ounces Black beans, drained, rinsed and air-dried
15 ounces Dark red kidney beans, drained, rinsed and air-dried
43 ounces Bush’s Original Baked Beans
1 Large sweet onion, finely chopped
1 Anaheim chilie, blistered, peeled and finely chopped
1 Poblano chilie, blistered, peeled and finely chopped
5 cloves Garlic, minced
2 cup Sweet Baby Ray’s BBQ sauce
1 ½ cups Firmly packed light brown sugar
½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

Variations:

As is, this dish is very sweet and very mild. For spicier beans, add some diced chipotle chilies, or use substitute half the BBQ sauce for a spicier variety.

If you own a smoker, try cooking them with a little pecan for 10 minutes before moving them to the oven.

Cheesy Green Beat Casserole

Posted on November 30, 2007 by Scott

Just another rip-off recipe. This one is pretty much straight off the side of the fried onions can, but with a few twists.

Ingredients:

1 1/2 cups milk
2 (10 3/4 ounce) cans Cambell’s Cream of Mushroom Soup
2 (14.5 oz) cans cut green beans
2 (15.5 oz) cans cut wax (yellow) beans
2 (6 oz) cans French’s or Durkee’s French Fried Onions
9 slices processed Swiss cheese
1/2 teaspoon Tony Chechere’s Creole Seasoning

Method:

Pour your beans into a strainer.