Cole Slaw

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Cole Slaw 1I was looking for a simple recipe to make cole slaw to top my pulled pork sandwiches. I came across a recipe from Meathead Goldwyn at amazingribs.com. Click here for his recipe.

I went the easier route – my recipe follows:

Yield. 8 servings

Preparation time. 15 minutes. Let the slaw sit in the refrigerator for at least 1 hour to blend the flavors.

Ingredients for the slaw
I bought a 1 lb bag of pre-chopped cole slaw (green cabbage and carrots) in the salad section of the grocery store. You can certainly chop up the stuff yourself – but it was much easier my way.

Ingredients for the dressing
1 tablespoon distilled vinegar
1/2 cup mayonnaise
1 tablespoon white sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon of sweet pickle relish

Method
Using a wire whisk, mix the dressing ingredients in a large bowl. Pour the bag of cabbage and carrots into the dressing and stir around until evenly covered. For best flavor, chill for at least 1 hour.

How simple is that?Boston Butt 6

The flavor was spot on and it was great on top of my pulled pork sandwich!

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Chicken a la King

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I just made the Chicken a la King for dinner following the Griffin’s Grub recipe to the letter and used peas and carrots. Served over large biscuits. AWESOME!!! I did find out that my wife isn’t a fan of pimentos. So, next time (yes, there will definitely be a next time real soon) we may lose the pimentos, but add another clove of garlic and more pepper. This is really worth a try and very easy to make. Thanks for another great recipe, Mr. Griffin!

Griffin' s Grub

Out take on the classic Chicken a la King Our take on the classic Chicken a la King

     Chicken a la King is a classic dish that dates back to the turn of the century. I’m not going to bore you with details on claims that it was invented by so and so in 1880’s at such and such a place, or this other guy in the 1890’s at this other joint. Like many popular dishes there seems to be some confusion on who created it, but know this…high society type folks were eating it at Claridges in London and Delmonico’s in New York.

     What was once a luxury dish (which often included ingredients like truffles and sherry or madeira), soon morphed into a disaster that some of us have less than fond memories. Things like cream of chicken soup and other canned items soon found their way into the dish which could now be found on cafeteria steam…

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