Creamy Ranch Coleslaw

A couple weeks ago I had a trip back in time as I watched the Turtle Days parade and enjoyed the festivities around Churubusco, Indiana. I remember being in the parade as a child, riding in a pick-up truck with my little league teammates and trying my best to bounce a Tootsie Roll off a spectator's forehead. Cotton candy, the tilt-a-whirl and the site of carnies in the community park were as exciting as getting new Star Wars toys for Christmas. I couldn’t wait for Turtle Days, it was always one of the highlights of my summer vacation.

The warm days of June and July were, and still are, my favorite time of year. Time for Turtle Days and cookouts.

For this recipe, I make a basic coleslaw with a twist - the addition of a packet of ranch seasoning mix. It provides spark to this cookout classic – much like the closing fireworks at Turtle Days now. I was as exited to try this coleslaw as I was to watch them light the sky from my Sister’s place in Thresher Ridge, both were as good as riding the Rock-o-Plane in 1986.

BEHIND THIS BITE
I made this coleslaw a couple of weeks ago for a topping on a hot dog. I thought it was worth a try as a side dish, so I adjusted the amounts and gave it a test. It’s as tasty by itself as it was on a dog. I thought it was worth sharing. If you need a side dish for a cookout this summer, this recipe will not disappoint.

More on Turtle Days
The festival has changed a lot from when I was growing up. It was much larger as far as the carnival and amusements 25 years ago. I think there are more activities to participate in around town, but the midway part is really rinky-dink now.

The carnival might be smaller but, like I said in the intro, the addition of a fireworks show as the closing ceremony makes all the difference. The last three years it has been spectacular. Sure, they're not the Macy’s firework show in New York City on the 4th of July, but for a small Indiana town, it’s worth gathering some friends and family and watching the display.

Eat well, cook often ...
THE RECIPE
Serves 4 to 6; 5 minutes active, 1 hour resting
1 bag Coleslaw mix (16 oz)
3/4 C Mayonnaise
3 Tbs Vinegar
3 Tbs Sugar
3 Tbs Vegetable oil
1 pkg Ranch seasoning mix

Mix coleslaw, refrigerate, serve
In a large bowl stir together coleslaw mix, mayo, vinegar, vegetable oil, sugar and packet of ranch seasoning until well incorporated. Place in refrigerator and let marinate for at least one hour. Remove and serve.

Ranch Coleslaw Bacon Dogs

Printable version

Hot Dogs are a summertime staple. I couldn’t imagine going an entire summer without having at least one at either a family gathering or a cookout. I think they’re as American as apple pie. I will eat a hot dog with just ketchup and mustard, but I love to dress them up with everything from chili to lettuce and tomato.

For this recipe, I adorn my hot dogs with one of my favorite flavor combos of all-time - bacon and ranch. The creamy coleslaw is really a vehicle for the ranch flavor in this and acts as a relish and condiment all-in-one. When I assemble it I place a full strip of bacon right beside the dog before topping with the slaw.

The two combine to give this summer classic a great flavor that will have you going back for seconds and possibly thirds.

BEHIND THIS BITE
I recently put together a hot dog bar for a church gathering that included chili, cheese, sauerkraut and a few other toppings usually found on hot dogs. This inspired me to create a couple of new ones here at the blog.

The hot dog bar that I made for the church was put together with all store-bought items for convenience and cost effectiveness. I couldn’t believe how well it went over. I was worried that people would be turned off by the dogs and their reputation for being unhealthy, but to my surprise they were a huge hit and everyone was able to make a dog the way they wanted it to be.

I hope that I get the opportunity one day to go all out and cater an event that requires a gourmet hot dog bar. It would be a fun way to feed a crowd, and a great way to come up with some outstanding new dogs to gobble down for those mid-summer cookouts.

Eat well, cook often ...

THE RECIPE
Makes 8 dogs; 20 minutes active; 50 minutes total
3 C Coleslaw mix
1/3 C Mayo
1 Tbs Vinegar
1 Tbs Sugar
1 Tbs Vegetable oil
1 1/2 Tbs Ranch seasoning mix
8 strips Bacon
8 hot dogs
8 hot dog buns

Make slaw
In a bowl mix together cabbage, mayo, vinegar, vegetable oil, sugar and ranch seasoning. Refrigerate and let sit for at least half an hour.

Cook bacon, dogs
On a broiler pan in a preheated 425° oven, cook the bacon until crisp, 15 minutes. On a prepared grill cook hot dogs until cooked through, turning periodically. 6 to 8 minutes.

Assemble dogs
Place a dog and strip of bacon in a hot dog bun and top with coleslaw, then serve.

Grilled Pork Sliders with Coleslaw

Printable version

Spring is just around the corner in Northern Indiana and soon the cold winds and snow will give way to warm breezes and the summer rain. It’s also the time of year that I really start to crave food cooked on a grill. I’m tired of the casseroles, pot roasts and other types of comfort food that I have been making indoors since the cold weather blew in.

Inspired by the approaching spring weather, and craving the flavor of seared animal flesh, I decided to break out my stove top grill and make a batch of mini-burgers to put my mind at ease. (I have actually been using the grill a lot lately.)

For this recipe, I make sliders from ground pork. To add to the warm weather ambiance, I top them with barbecue sauce and coleslaw, a summer party favorite that works great as a side but even better as a crunchy topping for this sandwich. Making these wasn’t as thrilling as an outdoor grill-a-thon in cargo shorts and a T-shirt, but it might be enough to get me through the rest of winter without going out of my mind.

BEHIND THIS BITE
I recently made a spicy Southwestern version of coleslaw and had some cabbage leftover. I decided to make a normal version so it didn’t go to waste and that’s when I thought it would be cool to use it as a topping for sliders. I often have a lot of leftovers and the cabbage is a perfect example.

Throwing away food is just throwing away money and I have made it my goal recently to cut down on what I toss in the garbage - much of which is leftover stuff I have made for the print column and this site. It’s not that it tastes bad, it’s more about buying to much initially and only part of it gets used. It seems as though I always buy one to many tomatoes or an extra jalapeno that ends up getting thrown away. The cabbage was extreme though - I only used half the bag initially - this time I put it to good use.

Eat will, cook often ...

THE RECIPE
Serve 4; 40 minutes
3 C Cabbage mix
1/3 C Mayo
1 Tbs Vinegar
1 Tbs Sugar
1 Tbs Vegetable oil
1/4 tsp Celery salt
1 lb Ground pork
8 Dinner rolls
1/2 C Barbecue sauce

Make slaw
In a bowl mix together cabbage, mayo, vinegar, sugar and celery salt. Refrigerate and let sit for at least half an hour.

Cook pork, assemble sliders
Form pork into 8 patties and season with salt and pepper to taste. Place on a medium-high grill and sear until cooked through 5 to 7 minutes per side. Remove, let rest at least ten minutes. Split bun and layer pork, barbecue sauce and coleslaw. Then serve.

Creole Chicken and Spicy Slaw Tacos

Printable version

I made Creole seasoning last week that contained the peppery heat found in the cooking associated with New Orleans and the surrounding Bayou. I added cumin and chili powder also, giving it a hint of Southwest.

I used it to season chicken tenders that were intended for tacos. To continue with a Southern theme, I wanted to pair the chicken with a coleslaw. Like the Creole seasoning, I thought it would be fun to mix the South with the Southwest, and instead of vinegar as the acidic element in the coleslaw I used lime juice. To add heat, I sliced jalapeños paper thin on a mandolin and tossed them into the mix, followed by fresh chopped cilantro.

It resulted in a creamy, crunchy and spicy topping for the taco that complimented the peppery chicken. Just to take it over the top (and add extra creaminess) I threw in a couple of slices of avocado.

Any fan of gourmet tacos should try this recipe. I personally couldn't get enough. Beware though, these babies have some kick!

BEHIND THIS BITE

I pigged out on these.

I must have looked like a starving pit bull who had just discovered how to get under the fence of a busy chicken coup. I’m glad I ate these in the confines of my office and not in front of any family members, the kids would have been traumatized. These tacos have all the things I love about good tacos - heat, texture and a little messy. Not chicken wings messy, but definitely not an eat-while-driving type of dish.

The cilantro-lime and jalapeño flavor of the slaw really did compliment the peppery heat of the chicken. I worried they would compete but the combination worked, and I was proud enough to give this taco an official name.

The South by Southwest Taco

Eat well, cook often ...

THE RECIPE
Makes 10 to 12 tacos; 1 hour
1 1/4 lb Chicken tenders
2 Tbs Creole seasoning
3 C Cabbage mix
1/2 C Cilantro, chopped
2 Jalapeños, thin sliced
1/3 C Mayo
Juice and zest of 1 Lime
1 1/2 tsp Sugar
20 to 24 Corn tortillas (2 per taco)
3 Avocados, sliced

Season, grill chicken
Liberally sprinkle creole seasoning on both sides of chicken tenders. Let marinate 30 minutes. Grill until cooked through, 4 to 6 minutes per side. Let rest 10 minutes, then slice.

Make slaw, assemble
Combine cabbage mixture, Cilantro, Jalapeño, mayo, Lime juice and zest, sugar and season to taste. Heat tortillas for 1 minute in microwave, top with avocado, chicken and slaw. Fold and eat.