Thursday, May 27, 2010

More Cowbell and Cole Slaw

At Man Camp I was assigned to a team of cooks who prepared a BBQ dinner. While other cooks were assigned glamorous tasks like manning the deep-fat fryer and smoking a hunk of beef on a space age contraption(The Orion Cooker), I was told to make cole slaw, which is kinda of like playing cow bell in a rock band.

I didn't whine. Instead I put my nose to the grindstone and tried to prepare a suitable cole slaw. I found this task challenging because with the exception of the Brookville Hotel's cole slaw, I've never been smitten by slaw.

I knew I wanted a vinegar-based slaw that was simple to prepare and didn't overwhelm the taste buds of the kids at Man Camp. After browsing my resources I adapted a recipe from Peace, Love, and Barbecue by Mike Mills. Since I didn't want to chop cabbage in the rain, I used a shredded slaw mix, and I omitted the onions, green pepper, and garlic in the original recipe.

(If you visit, they have closeouts of Peace, Love, and Barbecue for $7.95. I'm eager to try the watermelon ice cream with chocolate seeds.)

Crunchy Cole Slaw
  • 1 bag of prepared cole slaw
  • 1 cup of cider vinegar
  • 1 cup of sugar
  • 1 tablespoon of vegetable oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of celery seed (This is the key ingredient to this slaw)
  1. Mix all the dressing ingredients.
  2. Place slaw mixture in a large mixing bowl. Pour about half the dressing over it and toss. If you need more dressing on the slaw, keep adding it until your satisfied with the consistency.
  3. Enjoy the slaw.
I liked this slaw. I like placing a little on a bbq pork sandwich. Give it a try. I still view this recipe as blank canvas for other possibilities. I might experiment in small batches with other vinegars or a little Tabasco. I might use less sugar or other sweeteners. I might also work some jalapenos into the mix. I'll keep you posted as I shape this recipe.

it's OK to be tart,

P.S. I found the following excerpt from Peace, Love, and Barbecue interesting:

Did you know you can freeze cole slaw? Simply boil the dressing and pour it over the cabbage. Let it cool and transfer to large freezer bags or covered plastic containers and freeze. Keep up to one month.
Who knew? There's always something left to learn.


Anonymous said...

like the idea of freezing just about anything, but no one i'd remember to pull it out within a month. is there an app for that?

Jenni said...

I've never been a fan of coleslaw either. I have found a combination I like, though. It goes especially nice with fish tacos or black bean tacos with feta. Mix about 3 T. olive oil with 1 T. lime juice and toss with one bag of pre-shredded coleslaw mix. Add some crushed pineapple for sweetness. The result is a much lighter, healthier, and yummier slaw. Now that I know coleslaw can be good, I may try experimenting a little. Your idea of adding Tabasco made me think of adding some Frank's Red Hot Wing Sauce. That stuff makes everything taste good.

I'm sorry to hear about your dad. He and your whole family will be in my prayers.

Caleb left at noon today. It got a little heavy around here. It helped to replay that post I linked and mentally chuck all that weight out of my backpack on the way home from the airport. I can't say I got rid of all of it, but it did help lighten the load.

JoAnna said...

I just tried coleslaw for the first time tonight. I was so inspired by the Bleu Cheese/Bacon Coleslaw that I enjoyed at Poe's Tavern in Sullivan's Island, SC - that I thought I'd try it myself. Green/purple cabbage, shredded carrots, chopped green onion, mayo, lemon juice, a touch of apple cider vinegar, tomato/basil feta cheese (thought it'd be just as good as the blue cheese), crumbled bacon, and s&p. I adore it - my husband, not so much. I think it'll be great with our fish tacos!