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Found 7 results

  1. So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish. I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then
  2. As you probably know by now, Chick-Fil-A is replacing their semi-famous cole slaw with a kale salad. At least they were kind enough to publish the cole slaw recipe, although it's not exactly a state secret: 4 teaspoons vinegar ¼ cup sugar ¼ teaspoon dry mustard ¼ teaspoon salt 1 cup mayonnaise 2 bags (10 oz bags) fine shredded cabbage, chopped to 1/8 inch ¼ cup finely chopped carrots Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. Made this ov
  3. When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well. Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it b
  4. Gonna enjoy this day off.....starting in a relaxing way, too. Late yesterday afternoon I loaded up the grill with some FoGo lump. Really nice sized pieces....grate gripper tool for reference. I put several fist sized hickory chunks in afterwards, too. I let her run steady for a good little while while I got a butt ready. Butt went on before bedtime. Also before going to bed, I rubbed down some trimmed spares and put 'em in the fridge. The rib rub I normally use takes a while to set up and glaze. This is after the overnight rest in the frid
  5. This is a dish I make when we want something different than a standard Cole Slaw. Here are most of the ingredients. (Note: I forgot to add the Jicama) Julienne 2 carrots and 2 red bell peppers. Add this to 3/4's head of white cabbage and 1/2 head red cabbage. Add 4 green onions. And 8 grated radishes. And now prepare a Cilantro Lime Creama to really make this dish sing! One bunch of cilantro 4 tbsp. of sour cream 6 tbsp. of Mayo Juice of 2 limes. Now let the emersion blender do it thing. Pour over the veggies. And give it a good stir Everyone who has tri
  6. What’s for Dinner ? Grilled: Cuttlefish, Smelts, Roma Tomatoes plus a No-Mayo Slaw. Was in the international market looking for something different to fix. Spotted the frozen baby cuttlefish (2 packages) and some good looking frozen smelts (about a pound). Bingo! Cruised over to the veggies and got some nice roma tomatoes and some cabbage for slaw. The Cuttlefish Rinse and pat dry the thawed cuttlefish. They were already cleaned. These were marinated for several hours in the fridge in olive oil, a squirt of lemon juice, smoked paprika, pinch of cumin, chopped parsley,
  7. Smokehowze’s No Mayonnaise Coleslaw This recipe was inspired by the coleslaw served by the Catfish Parlour in Austin, Texas. When I got home from the business trip I decided to replicate it for the family. It is probably not the same but I will say and the family concurs it is an excellent coleslaw result in this recipe. It has a light and fresh character and a nice flavor profile where the vinegar complements the fresh ingredients. 1 medium sized green cabbage, shredded (Edit - hand cut or mandoline preferred) 1 large onion, fine chopped (hand chop onion as food processor will rele
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