A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing.
5 C red cabbage
3/4 t sea salt
1/2 C carrot ribbons
1/2 large shallot diced
1/3 C cultured buttermilk (2% milk fat)
1 1/2 T mayonnaise
1 1/2 T sour cream
1/2 t Dijon mustard
1 1/2 t ground cumin
1 t Sriricha (or other hot pepper sauce, preferably one with garlic)
1/4 t cayennne
1 T sugar
2 T lemon champagne vinegar
Salt and pepper
4 cod filets
4 pretzel buns
1/2 C rough chopped dry roasted peanuts (optional)
Serves 4- 6
Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)
Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl. Cabbage will have softened and crunchy texture.
Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.
Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.
Red cabbage is a sweeter variety for cole slaw.
Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.
Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.
Use remaining dressing and slaw to dress filets and buns for big flavor boost. Or as a side dip.
This recipe makes great bruschetta of tomato, mozzarella, and radicchio. I would highly recommend giving this recipe a try.
1 radicchio head
6 Bocconcini Mozzarella
2 T olive oil
2 large heirloom tomatoes
Optional 24 Kalamata olives pitted
6 slices of olive bread or sour dough
4 large garlic cloves finely minced
1/2 C olive oil
Grill temperature 320º F Oven temperature 375º F
Remove core of radicchio and separate the leaves and wash gently then dry. Prepare 12 leaves. Drain the cheese and cut 6 into half. Season with sea salt and pepper. Place a cheese half inside a leaf and brush with olive oil.
Fold the radicchio around the cheese and skewer it.
Heat grill to 320º F Brush packets with olive oil and season with salt and pepper then grill about 3-4 minutes per side until the cheese melts.
Heat olive oil in small sauce pan and add garlic. Cook for 3-4 minutes. Remove from heat and set aside. Slice 6 one inch slices of bread and remove crusts and cut them into half. Place slices on foil covered baking sheet.Brush both sides with garlic olive oil. Bake about 7 minutes per side. Remove to rack and cool. Maybe made ahead of time and stored in sealed bag.
Place a slice of tomato on the toast and season with salt and pepper.
Remove the skewers and place radicchio packets on the tomato slices and serve. Optional: Place olives on top of the open packets
Chunky tzatziki sauce with dill and lemon. With 2% low fat greek yogurt, this dip is low calorie and big-flavored.
1 C Greek yogurt plain
1/2 cucumber de seeded, grated or diced*
1 garlic clove grated
2 t lemon zest
1 T lemon juice
1 T white wine vinegar
1 T dill chopped
1/2 t salt
Pepper to taste
Place double layer of paper towels in small bowl. Place yogurt on paper towels to de water for 30 minutes. At same time de water cucumbers by placing in double layer of paper towels.
Combine all ingredients in small bowl and adjust seasoning. Cover and rest for 4 hours to over night. Ready to serve with pita, vegetable sticks, topping for vegetables, fish, or chicken.
* Cucumbers can be peeled
1 pound green beans
4 garlic cloves minced
1/4 C seasoned mirin
1/4 C sweet mirin
1/4 C peanut oil
1 T sesame oil
1/4 C soy sauce
1/4 C black bean garlic sauce
2 t red pepper flakes
2 t Sichuan crushed pepper corns
2 t rooster sauce or Sriricha sauce
1/2 C dry roasted salted peanuts.*
Oven temperature 410º F
Destem, wash, and dry green beans.
Combine remaining ingredients except peanuts and pour into flat sided dish or gallon plastic bag. Marinate for 4 hours. Remove and place beans on foil lined 13″ by 18″ baking sheet. Drizzle with remaining marinade and roast for 8-10 minutes. Toss them half way through and add additional marinade if needed. Remove and plate. Sprinkle peanuts on top and serve.
Peanuts can be deleted for people with nut allergies.
A simple potato salad with dijon and caper dressing for lunch or weekend barbecue.
2 pounds of Russet potatoes
2 T cider vinegar
1 T salt
Peel and cube potatoes. Add to 2 quarts cold water with 1 T cider vinegar, salt, and sugar.Bring to boil and cook for about 10 minutes. Remove from heat drain and add 1 T cider vinegar and toss gently. Cool potatoes.
3/4 cup sour cream
1/3 cup mayonnaise
1 T Dijon mustard
1/2 red onion chopped
3 Claussen mini dill pickles chopped or 1/2 cup green olives chopped
1/2 cup diced celery
3 boiled eggs chopped
Salt and pepper to taste
Mix sour cream, mayonnaise, and mustard together. Add remaining ingredients and toss together. Add to cooled potatoes and adjust seasoning. Refrigerate for at least one hour.