White Coleslaw

 

Did you know...the term "coleslaw" is the anglicanized version of the Dutch word "koolsla" which is short for "koolsalade" which literally means "cabbage salad"?  Both the word and the dish were brought to the U.S. by Dutch and German settlers.

Since the 18th century, coleslaw has been a popular side dish, usually served cold, consisting of raw chopped cabbage dressed with mayo or buttermilk or vinegar.  Oftentimes spices, or carrots or sometimes even fruit (like pineapple or apples) is added to the dish.

If you like a traditional slaw, here is a simple recipe to follow.  In the land of NC BBQ, it's known as "white" slaw.  It's a mayo-based salad with a crunchy refreshing taste that nicely offsets the tanginess of a heapin' helpin' of sauce-drenched drenched pulled pork.

White Coleslaw

3 cups finely chopped green cabbage, raw
1/2 cup finely chopped carrot, raw
1/2 cup  mayonnaise
4 tsp. white vinegar
2 tsp. sugar
1/2 tsp. celery seed
1/4 tsp. black pepper
1/8 tsp. salt

In a medium size bowl, blend together the mayo, vinegar, sugar, celery seed, pepper and salt.

Add in the chopped cabbage and chopped carrot.

Mix well and allow to sit for 30 minutes to allow flavors to blend.

NOTE

In the photo, we served up the white slaw with an Eastern-style (vinegar-based) pulled pork BBQ which is why it looks like nothing is on it meat.

BBQ Sauces

 

Happy 4th of July!!!

Hope everyone is having a day filled with family, friends, food and fun.  As promised, here are a couple of sauces for you to try.  We're doing pulled pork (thank you Mom!) and pulled chicken for our celebratory feast.

I've got an Eastern NC-influenced sauce and a Lexington-style sauce for you to try.  Enjoy.

Eastern NC BBQ Sauce

1 cup apple cider vinegar
3/4 cup white vinegar
1 tbsp. brown sugar
1 tbsp. cayenne pepper
2 tsp. Tabasco sauce
1 tsp. crushed red pepper flakes
1 tsp. black pepper
1 tsp. salt

Blend all ingredients together. Refrigerate for at least 3 hours, stirring occasionally (to make sure sugar dissolves), to allow flavors to blend.

Serve up with pulled pork.

Lexington-style NC BBQ Sauce

1 cup apple cider vinegar
1/2 cup ketchup
2 tbsp. Worchestershire sauce
2 tbsp. brown sugar
1/2 tsp. chili powder
1/2 tsp. salt
5-6 dashes Tabasco

Blend all ingredients together. Refrigerate for at least 1 hour to allow flavors to blend.

For both sauces, you want to make sure the sauces are at room temperature, though you can heat them a little before serving (so that you are not putting cold sauce on hot pork).

Serve up with pulled pork.

"Quick"-n-Easy Pulled Pork

6 lb. bone-in pork butt

Place pork butt in a foil-lined pan, fat side up.  That way the drippings from the fat will cook into the meat keeping it moist.

Bake at 325 degrees for 6 hours.  Drop oven temperature to 300 degrees, continue to cook for 1 hour. 

Remove loin from oven.  Using a pair of forks, pull the meet from the bone and crisped fat.

Serve up with favorite sauce.

NC BBQ

Major Procrastination + Late Night Trip to Small Animal Emergency Room = Monday Post...that's what I call bad math.  Just a heads up, since I'm rolling "one day off" this week, you can expect the next post on the Fourth. (p.s. the cat is fine, having survived both the mystery symptoms and my overwhelming pleasure at getting to drive 30 minutes in the rain on a Sunday night)

Summertime in the South, the weather may be hot but it doesn't stop us from enjoying a cold beer and some outdoor eating.  With the Fourth coming up this week, I thought it would be a good time to talk about that Southern classic -- BBQ.

Now here in North Carolina, we take our BBQ very seriously.  I'll be the first to confess that I was a late convert to the joys of a "pulled" plate.  Growing up in the north, to me BBQ meant the torturously delicious smelling slow-roasted rack of ribs my mom used to make, smothered in a thick ketchup-y sauce that was worthy of a stack of napkins.  So you can imagine my surprise when I order BBQ in NC for the first time and someone put in front of me what at first glance appeared to be a plate fancy dog food.  But man-oh-man, I've been a Southern BBQ addict ever since that first bite.

Throughout the South, BBQ generally refers to pork that's been slow-cooked over coals and then served either chopped, sliced, or pulled and covered with sauce.  The Spanish explorers were the ones to introduce pigs to the Americas and the native Indians in turn taught them their slow-cooking process. A big shout out to both cultures for making American pork BBQ possible.

In the 19th century, especially in the rural South, pigs were a low maintenance, easily available food source.  Pigs could be released into the woods where they would forage for themselves and then easily brought down when food was needed.  Eventually, pigs were domesticated and kept on the farm to fatten up for feasting. 

Waste not, want not was a concept put to practice when it came time to slaughter time.  Every part of the pig was utilized and put to good use.  It was either eaten immediately or cured for later consumption.  All parts -- ears, organs, etc. -- were turned into something edible.  Though if you've ever been introduced to scrapple, I'm not sure "edible" is a word I would use personally.

Slaughter time became a great reason to gather everyone for a get-together and where the tradition of a "pig pickin'" started.  People would dig a big pit and put a whole pig in to roast, from which the slow-cooked tender meat would then get "picked" and served up with a sauce made by the person running the pit.  Add in some pot-lucked sides (or "fixins") and you had a good time on your hands.  The pig pits got some pretty good use and over time, BBQ joints sprouted up around many of these BBQ pits, many of which are still being run today.

In NC, I used to think we only had two styles of BBQ, but as it turns out, we have three.

On the eastern part of the state, pork is served chopped or sliced with a vinegar-based sauce, emphasis on the peppery. It's usually served with coleslaw and hush puppies.

On the western part of the state, pork is served chopped or pulled with a ketchup-based sauce and served with cornbread and sometimes a Brunswick stew (stew made with vegetables, wild game like rabbit, and chicken).

And in the middle of the state (west of Raleigh, but east of the mountains), it's a mix.  You get Lexington-style BBQ sauce which is a blend of vinegar and ketchup, and BBQ is served with cornbread or hush puppies, and red or white coleslaw (yes, we even have two types of slaw).

If you go to a BBQ place, you usually have the choice to order a "BBQ tray" which is pulled pork and coleslaw with a side of puppies or you can order a "BBQ plate" which is pulled pork on a bun, served with coleslaw and fries.  And the proper way to eat a pulled sandwich is with the coleslaw on the pork on the bun.  If you've never tried it before, do...it's a life-changer.

So there you go, NC BBQ 101.  Since I'm giving myself an extra day to pull something together this week, I'll see if I can scrounge up some good sauce recipes to share, and may a fixin' or two to go with.

Good and Good For You: Scallops

I know I usually do this the other way around...first tell you how good something is for you THEN do a recipe for it, but I figure we know each other well enough now that I can switch things up a bit.  Plus that pesky travel schedule got in the way and here we are.

SCALLOPS

So...scallops, good stuff them.  Not so pretty to look out before they are appealingly laid out for purchase display in the store.  The white, meaty treat, aka "nut" that you buy is actually the adductor muscle of the creature, but not the only edible part.  In other world cultures, the reddish-pink "coral" (reproductive gland) is also considered a delectable sea treat.

Scallops have a mild sweet flavor and are not very fishy (for those of us who don't really like super fishy fish).  Scallops are low in calorie (4 oz. = 100 calories) and low in fat.  They are very high in protein (lean protein) and while they are known to be a bit high in cholesterol, that is offset by all the good minerals and vitamins they do contain.

Scallops are a good source of phosphorus, needed for strong bones and teeth. as well as a good source of cysteine, an amino acid needed to maintain healthy skin, bone and hair.

Scallops are particularly good for your cardio health.  They contain lots of vitamin B12 which breakdown chemicals that can cause damage to your heart valves.  They are chocked full of omega-3 fatty acids (which helps with a smooth blood flow), magnesium (which helps lower blood pressure), and potassium (which helps maintain normal blood pressure).

They can be prepared many different ways, but seared is usually a quick and easy way to fix them up.  Then you can add them to salads or pasta.  Lightly cooked with some oil and lemon (or served up in a tasty béchamel sauce), they are always a treat.

When you buy scallops, you want those that are uniform in color (pearly white) with firm, moist flesh.  Scallops do cook up pretty fast and if you overcook them, they tend to get a little chewy so your best bet is to undercook them a bit.  They'll still be very edible.

Scallops Bechamel on Toast

Since I'm in Maine visiting relatives, I figured it would be an act of sacrilege to leave the state without whipping up a little fresh seafood something-something.  Fortunately I have a generous family who stepped up to be my taste testers.  :)

I was going to call this "Chipped Scallops on Toast" a la "Chipped Beef on Toast" but my retired military uncle reminded me of the no-so-flattering nickname given to that taste treat, so I went with something a little more appealing.  No matter what you call it though, it is D-lish!

Scallops Bechamel on Toast

bechamel sauce
2 cups milk
4 tbsp (1/2 stick) butter
1/2 cup flour
1/4 tsp white pepper
1/4 tsp salt
1/8 tsp nutmeg

scallops mix
1 lb. fresh sea scallops, cut in half (or quarters depending on their size)
1 cup shitake mushrooms, chopped
1/2 cup ham steak, small diced
1 small onion, diced
1 tbsp minced garlic
1 tbsp olive oil

soft crusted French baguette, sliced
1-2 tsbp parmesan cheese

To make the sauce:

In a small saucepan, scald milk (aka heat to almost but not boiling).

In another heavy bottom saucepan, melt butter over low heat. Whisk in flour and blend until it forms a roux, cook for 1 minute then remove from heat.

Pour in half of the heated milk and mix until the roux is incorporated.

Return to low heat and stir until it thickens.  Add in rest of heated milk with white pepper, salt, and nutmeg.  You can adjust the seasoning to taste.

Remove from heat and set aside.

To prepare the scallop mix: 

Heat oil in a large skillet over medium heat.  Add in onions and garlic.  Cook 2-3 minutes or until the onions start to turn translucent.

Add in the scallops and cook for 3-4 minutes or until the scallops start turning opaque white (half cooked).

Add in the diced ham, and cook for 1-2 minutes.

Add in chopped shitake and cook for 1-2 minutes.

When the scallops are completely cooked, reduce the heat to low and pour in the prepared bechamel sauce.  Mix well, the sauce will thicken as it sits.

Remove from heat.

Slice the baguette into 1" thick slices (cut on a diagonal to make larger pieces).

Place the slices on a cookie sheet covered with foil.  Place the cookie sheet in an oven pre-heated to 350 degrees.  Toast until the top half starts to crisp up, then turn them all over and continue to toast until the second side is crispy as well.

Remove from oven.  Cover each slice with a generous spoonful of the scallop bechamel.  Sprinkle with parmesan cheese.

Set the oven to broil and place the cookie sheet under the broiler.  Cook for 1-2 minutes until tops are toasted.  Remove and serve.

NOTES

Want to send a special shout out to my favorite Maine-iacs for letting me commandeer the kitchen and use them as my guinea pigs.

From the oohs and aahs and happy grunting noises, I took that to mean the family thought it was pretty good.  It is fairly rich so be warned.

You want a soft bread to toast so that it will be crunchy (versus chewy). 

All of the chops and dices were small so that biting into the toast would be easy and not messy.

These can be made into appetizers or a meal, depending on how big you cut your bread.

Broiled Salmon with Hawaiian BBQ Sauce

 

So the other part of Guinea Pig Dad's Happy Pappy Day feast on Sunday was a little Southern Seas-inspired fish dish that I whipped up for the seafood lover in him.

This taste treat was the result of a conversation I had with my friend Cooper who told me his family makes this delicious grilled salmon with a Hawaiian BBQ sauce.  But since he couldn't remember exactly what all the ingredients were and in what quantity they were used, we brainstormed a list of potential things that could work (in case he forgot to send me the recipe, which he did forget to do, silly Cooper!) and I just ran with it up from there.  I love it when a culinary experiments comes together!

You'll want to make the BBQ sauce about an hour before you plan to cook the salmon so that the flavors have time to sit together and blend.  It only take 10 minutes to prep and cook the salmon once the BBQ sauce is ready.

Broiled Salmon with Hawaiian BBQ Sauce

1-1/2 to 1-3/4 lbs. salmon (with or without skin on one side)

the "rub"
3/4 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika

Hawaiian BBQ Sauce
1 (15 oz.) can plain tomato sauce
1 (8 oz.) can crushed or chunk pineapple
1/4 cup apple cider vinegar
2/3 cup brown sugar, loose not packed
1 tsp. smoked paprika
1 cinnamon stick

In a large bowl, combine all the ingredients for the BBQ sauce.  Cover and refrigerate for at least 1 hour.

When the sauce is ready, strain it into a saucepan and set aside.

Turn the oven broiler on and set the over rack on the 2nd level down from the top.

Take your salmon and cut it into 4-5 oz. individual fillets.  If you bought it with skin-on, leave it on during the cooking process, will be easier to remove once the fillets are cooked.

 

With the skin-side down, sprinkle the "rub" on the top half.

Place the fillets on a broiling pan and cover with a spoonful or two of the BBQ sauce.

Put on the rack in the oven and cook for 5-6 minutes or until the salmon flakes apart and is opaque in the center.

While the salmon is cooking, bring the rest of the BBQ sauce to a boil over medium-high heat.  Remove from heat and add to salmon once it's been served.

All done and yum.

NOTES

Don't forget that there is a piece of skin under the salmon.  Once the fish is cooked, it is very easy to remove.

Special Dad Note:  if your daughter is serving the salmon over rice, put the cooked salmon sauce-side down on the pile of rice, remove skin from bottom, pour more sauce on top.  Less muss, less fuss, more sauce, all good.

In this recipe, you don't want to substitute regular Paprika for Smoked Paprika because you really want to bit of that smoked flavor.  The recipe that Cooper and his family use actually uses Liquid Smoke so if you had that instead, just substitute with a dash or two and you should be set.

Salmon goes really well with whole grain or brown rice.  Mom made a nice fruit & veggie Waldorf salad variation on the side (which I will try to make for another post).

If you don't like salmon, but want to use it on fish, make sure to use another heavier fish (versus a light white fish) so that it holds up to the sauce.  Anything lighter will just get overwhelmed.

The Hawaiian BBQ Sauce would go really well with grilled chicken or on pork, like pork ribs or pork chops.

Chocolate Cherry Cake

HAPPY FATHER'S DAY!

Here is what I made for one of my favorite foodie guinea pigs tonight.  Something new and fun to eat.

You can make it all from scratch or use pre-made mix or pre-made icing depending on your time.  I went cake mix this time, but promise that the next time I'll share my famous made-from-scratch chocolate cake. Enjoy! 

Chocolate Cherry Cake

cake
favorite chocolate cake recipe or mix
3/4 cup chopped fresh cherries

filling (makes enough for two cakes)
1-3/4 cups powder sugar
1 cup Philadelphia whipped cream cheese
1/2 cup (1 stick) butter, softened
2 tsp. Kirsch or cherry liqueur
1/2 cup fresh cherries, pureed

icing & finishing
chocolate fudge icing
whipped cream
fresh cherries

Mix up your favorite chocolate cake mix/recipe.  Mix in 3/4 cup of chopped fresh cherries into the batter and bake up according to directions in two (2) 8" round pans.

Rough chopped the pre-pitted cherries.

In a small mixing bowl, blend together powder sugar, whipped cream cheese, softened butter and Kirsch until smooth and creamy.

 

Fold in cherry puree and mix until well blended. Set aside in the fridge until ready to use.

When the cake is done baking, let cool completely.

to assemble

Put the bottom layer on a plate. If you want, using a pastry brush pat the cake down with a layer of Kirsch and then slather on a layer of filling.

I made a ring of icing along the edge first to keep the filling from spilling over.

Top with the second layer. Brush with more Kirsch (if you want).  Cover with icing.

Dollop around the edges with whipped cream.  Cover each dollop with a cherry...or really cute tool candles...and present to dear ole dad.

NOTES

To de-stone the cherries, I cut a circle around the outside, twisted them apart and then dug out the stone with my fingertip.  It took very little time.

The filling is really good by itself, FYI, would be tasty on some pound cake or a toasted bagel.

You can make this Kirsch-free.  Substitute water for the kirsch in the filling.

I used Cool Whip in lieu of real whipped cream because it holds it's shape longer.