Coleslaw Recipe - Chicago style hotdog inspired.

I was looking around for a crispy kosher coleslaw recipe. I've been unable to find one in this area of the country. The one I had in mind has no dairy, no mayo, & typically has poppy seeds. Anyway, in my search, a friend recommended this Chicago Dog Salad.

Wow. Good stuff. If you like a Chicago style hot dog or fresh crispy coleslaw, you'll appreciate this. I added shredded carrots and poppy seeds. I think mini, pickled green peppers (called Sport Peppers, which are served on a Chicago dog) would also be a good idea. I haven't had it with hot dogs, but it would certainly work well. Yum.

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• [3 carrots, shredded]
• [1 tablespoon poppy seeds]
  
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

http://www.foodnetwork.com/recipes/rachael-ray/chicago-dog-salad-recipe/index.html

Coleslaw Recipe - Chicago style hotdog inspired.

I was looking around for a crispy kosher coleslaw recipe. I've been unable to find one in this area of the country. The one I had in mind has no dairy, no mayo, & typically has poppy seeds. Anyway, in my search, a friend recommended this Chicago Dog Salad.

Wow. Good stuff. If you like a Chicago style hot dog or fresh crispy coleslaw, you'll appreciate this. I added shredded carrots and poppy seeds. I think mini, pickled green peppers (called Sport Peppers, which are served on a Chicago dog) would also be a good idea. I haven't had it with hot dogs, but it would certainly work well. Yum.

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• [3 carrots, shredded]
• [1 tablespoon poppy seeds]
  
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

http://www.foodnetwork.com/recipes/rachael-ray/chicago-dog-salad-recipe/index.html

Venison, bacon wrapped with rosemary

I think this was a leg cut. I made it into filet-looking medallions by making thick slices, removing the membrane, marinating in vegetable oil, salt, pepper, and rosemary, then wrapping them in bacon affixed with two crosswise skewers.

I pre-heated an oven safe skillet @ 450F, seared them on the stove top on all sides (including the bacon edges) and returned them to the oven, serving them medium rare with a deglaze of balsamic.

Next time I will cook the bacon more on all sides which, with a thick cut can be done by placing them upright turning them on the edges - the skewers got in the way, so I will cut the skewers more or try some other arrangement of fasteners.

Thanks again Dan P. for the protein.

Venison, bacon wrapped with rosemary

I think this was a leg cut. I made it into filet-looking medallions by making thick slices, removing the membrane, marinating in vegetable oil, salt, pepper, and rosemary, then wrapping them in bacon affixed with two crosswise skewers.

I pre-heated an oven safe skillet @ 450F, seared them on the stove top on all sides (including the bacon edges) and returned them to the oven, serving them medium rare with a deglaze of balsamic.

Next time I will cook the bacon more on all sides which, with a thick cut can be done by placing them upright turning them on the edges - the skewers got in the way, so I will cut the skewers more or try some other arrangement of fasteners.

Thanks again Dan P. for the protein.

Seth's Pablano Rice

* 1 dried pablano (ancho, or other variety) pepper (see prep below)
* 1 tablespoon olive oil
* 1 large yellow onion, chopped
* 4 garlic cloves, minced
* 2 cups rice (typically long-grain, in this case we used arborio (short-grain, aka, risoto rice.)
* 3 1/4 cups low-salt chicken broth
* 3/4 teaspoon salt

Prepare a dried pablano. (see Rick Bayless )
In hot skillet, roast the dried pepper, turning until browned and fragrant.
Place in warm water to reconstitute.
Slice, discarding seeds and inner flesh to reduce heat.

Heat oil in large saucepan over medium heat. Add onion, garlic, and pepper; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. (If needed add additional water.) Remove from heat. Let stand, covered, 5 minutes.

Serve with home brewed beer.

Based on Rick Bayless + Epicurious via Bon Appetit.
http://www.epicurious.com/recipes/food/views/Mexican-Rice-109800

Seth's Pablano Rice

* 1 dried pablano (ancho, or other variety) pepper (see prep below)
* 1 tablespoon olive oil
* 1 large yellow onion, chopped
* 4 garlic cloves, minced
* 2 cups rice (typically long-grain, in this case we used arborio (short-grain, aka, risoto rice.)
* 3 1/4 cups low-salt chicken broth
* 3/4 teaspoon salt

Prepare a dried pablano. (see Rick Bayless )
In hot skillet, roast the dried pepper, turning until browned and fragrant.
Place in warm water to reconstitute.
Slice, discarding seeds and inner flesh to reduce heat.

Heat oil in large saucepan over medium heat. Add onion, garlic, and pepper; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. (If needed add additional water.) Remove from heat. Let stand, covered, 5 minutes.

Serve with home brewed beer.

Based on Rick Bayless + Epicurious via Bon Appetit.
http://www.epicurious.com/recipes/food/views/Mexican-Rice-109800

Curry Hummus - Chickpea Curry: The Aftermath

If you've made a large batch of Chickpea Curry like I usually do, there comes a time to re-invent.

The Indian inspired simple Chickpea "Curry" may be insulting or puzzling to a South Asian in and of itself, but simply based upon a common ingredient, transform it to a Middle-Eastern dish? Out of my culinary and cultural obtuseness this Curry Hummus was born - certainly a better alternative to party dip than what you can find on the shelves.

1 - 1 1/2 quarts of Chickpea Curry
1/2 c tahini paste
2 T lemon juice
1/2 c hot water
1 T olive oil
1 t kosher or sea salt
3 T flat parsley (including stems) or Cilantro

Pulse in food processor until smooth. I have made batches that came out too dry, so I recommend adding hot water to the food processor to keep the mixture moist. If you have undercooked the chickpeas, this will also help break down the mixture.

Serve as you would any hummus - we like it with pita, tortilla chips, and/or fresh sliced vegetables.


If you're interested in a primer on Indian cuisine, check out CLASSIC INDIAN COOKERY by Julie Sahini (AKA CLASSIC INDIAN COOKING.)