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.

Ingredients:

2 cups mayonnaise
1 cup sour cream
3/4 cup buttermilk
8 ounces cambozola cheese
1 teaspoon dried chives
1 teaspoon dried parsley
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Method:

Slice the cheese into chunks, add everything to the food processor, and give it a spin on high for about 30 seconds, or until it’s smooth and creamy. Let sit in the refrigerator for 2 hours. Serve.

Variation:

Use less (or no) buttermilk to create a thick dip for chips or veggies.

A nice little spin on a traditional Cuban sandwich.

Ingredients:

1 loaf French bread
Ham slices
Pork shoulder
1 can rootbeer
Swiss cheese
Dill pickles
Mustard
Butter

Method:

The Pork

If you have a smoker, smoke the shoulder with 2 parts hickory, 1 part pecan for an hour. Use a lot of smoke, since it will only be in there for an hour. If you don’t have a smoker, proceed to the next step…

Put the shoulder in a crockpot, add a can of rootbeer, and cook on low for 6-8 hours, depending on the size of the shoulder. When it’s done, pull it.

Fry the ham slices just enough to put a quick char on them. While that’s cooking, cut your bread in half so it will be ready to make the sandwich.

Spread the mustard and pickles on the sandwich, then layer everything else on, placing the cheese between the ham and the pulled pork.

Put the bread in a very large frying pan (or on pre-heated pizza stone on the grill). Then place a very heavy cast iron skillet on top of that. If you don’t have one big enough, place a brick in it. The idea here is to squish the sandwich like a panini. Grill on both sides, just like you would a grilled cheese sandwich.

Note:

I left measurements off because everyone’s tastes vary. Feel free to go light on the meat, like I did, or load ‘er up.

Enjoy!

This is a rip-off of the hot salsa you find at Rubio’s. I originally found the recipe on a Chowhound thread and tweaked it a little further to make it as close to perfect as I could get it. So, here we go:

Ingredients:

1 can of tomato sauce (15 ounce)
2 tablespoon red chili pepper flakes
2 teaspoons sugar
2 teaspoons kosher salt

Method:

Put the tomato sauce, sugar and salt in a saucepan, and set it aside.

Put the chili flakes in a non-stick frying pan. Cook them for 5-7 minutes on medium heat, turning very frequently. You want to turn them close to black, without burning them. It’s a very fine line. Be careful.

When they’re done, run 2/3 of the flakes through a coffee grinder then add them all to the sauce. Stir and simmer for 8-10 minutes. Let it cool in the refrigerator for an hour or so and serve.

Warning: This gets ugly. Cooking the flakes releases the oils which fills the air with a teargas-like experience. Running them through the coffee grinder takes it to a whole new level. Do this in a well-ventalated area with all your fans blowing. Better yet, do these steps outside, if possible.

If you’ve never had spaghetti topped with chili, you must try this! It will work with any chili, but I’ve included a quick recipe that’s a nice substitute for that canned garbage you’ve been eating.

Ingredients:

2 lbs ground beef
1 (8 oz) can tomato sauce
1 (10 oz) can original Ro-Tel
22 oz water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon kosher salt
1/4 cup chili powder
1 teaspoon cayenne
1 can refried beans

Spaghetti
Shredded cheddar-jack cheese
Diced red onions

Method:

Brown the beef and drain, then it it back in the pot. Add everything but the pasta, cheese and onions. Bring to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes.

While that’s simmering, cook the pasta (be sure to salt the water). Serve the chili over the spaghetti then top with cheese and onions.

Variation:

If you must, add 2 cans of pinto beans. Just don’t let a Texan catch you doing this!

In my humble opinion, this is the best tomato-based pasta sauce ever to grace a plate. I hope you agree. It’s great on it’s own, or as a base for vodka sauce.

Accept my apologies for the vague measurements in some places. This is one of those dishes I’ve never had the patience to take the time and measure out as I make it. Quite frankly, measuring here would take all the fun out of it.

Ingredients:

* Tomatoes (enough to fill a cookie sheet when cut in half)
1/2 cup red wine
1/2 medium white onion (diced)
7 cloves garlic (minced)
4 oz fresh basil (minced)
4 oz fresh oregano (minced)
4 oz fresh thyme (minced)
Course sea salt
Fresh ground black pepper
Extra virgin olive oil
** tomato puree

* What type of tomatoes, you ask? If all else is equal, I’ll choose the romas. But, truth be told, I don’t think variety is nearly as important as quality. Go with the variety that is fresh and ripe. The ones pictured are fresh-picked from my father-in-law’s garden, which beats an under-ripe grocery store variety any time.

** Optional. See below.

Method:

Cut the tomatoes in half, remove the seeds and steps, and lay them out on a cookie sheet covered in foil. Season them with salt and pepper.

Spread the oregano and thyme evenly over the tomatoes, followed by the garlic then the onions. Drizzle with olive oil and bake for 2 hours at 350.

Remove them from the oven and let them cool for a few minutes, then put them into a food processor and liquify them.

Add the blended tomato mixture to a pan and bring to a boil. Add the wine and basil and simmer for 30 minutes.

Serve over spaghetti with fresh grated Parmigiano Reggiano.

** If you’re after a saucier, more Americanized texture, try adding 1/2 cup to a full cup of tomato puree to the food processor while blending. If you do this, you may need to bump up the herbs and seasoning to account for the diluted mixture. For best results, make your own tomato puree from a can of San Marzano tomatoes.

Variation:

While the tomatoes are roasting, fry up a pan of hot Italian sausage. Then, use the wine to deglaze the pan and then add the tomato mixture and basil.

Ingredients:

1 cup coffee
1 cup Worcestershire sauce
1 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon chili powder
1 cup onion, small dice
3 cloves garlic, minced

Method:

Melt butter in a large sauce pan. Add onions and cook until tender.

Add the garlic and continue to cook for an additional 2-3 minutes.

Add the remaining ingredients and simmer for 20 minutes.

Mix 1 tablespoon cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.

Ingredients:

5 oz blueberries
3 cloves garlic, minced
2 teaspoon honey
2 teaspoon Dijon mustard
1/2 cup apple cider vinegar
4 tablespoons balsamic vinegar
4 tablespoons brown sugar
1/4 cup + 1 tablespoon extra virgin olive oil

Method:

Heat the tablespoon of oil in a pan and cook the garlic for 1-2 minutes. While that’s cooking smash the blueberries.

Add everything but the blueberries and whisk until the brown sugar is dissolved. Add the smashed blueberries and simmer for 10 minutes, stirring frequently enough to keep stuff from burning and sticking to the bottom.

Remove from heat. Let cool for 10 minutes, then strain through a cheese cloth.

Chill and serve.

Ingredients:

3.5 oz sliced pepperoni
1 lb hot Italian sausage
6 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
6 tablespoons flour
2 teaspoons kosher salt
3 cups milk
½ pound sharp cheddar cheese, grated
1 ½ pounds potatoes, frozen shredded

Method:

Cook the sausage (without the casings) in a pan. Remove as much grease as you can and set aside.

While the oven is preheating to 375, melt the butter in a pan. Add the onions and cook for about 5 minutes. Add garlic and cook for another minute.
Whisk in the flour and salt and cook for 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.
Reduce heat to low, and stir in cheese until melted.

Put your shredded potatoes in a baking dish and pour the cheesy liquid over the top. Add the cooked sausage and stir it all together.

Bake, covered for 35 minutes. Uncover, top with pepperoni, and bake 25 minutes longer or until potatoes are tender and pepperoni is crisp.

Ingredients:

Medium to large Russet potatoes
Olive oil
Coarse kosher salt
Canned Parmesan cheese

Method:

Wash and dry the potatoes. Preheat the oven to 350.

Coat the potatoes with a very thin sheen of olive oil, then rub them generously with salt and Parmesan.

Bake for an hour (or longer for larger potatoes) directly on the oven rack until the outside just starts to crisp up. It’s a good idea to place a drip pan on the rack below the spuds.