What else but Boston Baked Beans and Pulled Pork with Eastern North Carolina
BBQ sauce?

With the Kamado and bean pot, we'll be enjoying real brick oven baked beans.

----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Louis Cohen wrote:
> What else but Boston Baked Beans and Pulled Pork with Eastern North Carolina
> BBQ sauce?
>
> With the Kamado and bean pot, we'll be enjoying real brick oven baked beans.
>
> ----------------------------------------------------------------------------
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Vinegar slaw!

BOB

An excellent idea. I usually make slaw from a Spanish recipe that uses
garlic browned in oil, vinegar, salt, pepper, paprika, and cumin.

¡Abajo Mayonesa! ¡Arriba Vinagre!

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


" BOB" > wrote in message
...
> Louis Cohen wrote:
> > What else but Boston Baked Beans and Pulled Pork with Eastern North
Carolina
> > BBQ sauce?
> >
> > With the Kamado and bean pot, we'll be enjoying real brick oven baked
beans.
> >
>
> --------------------------------------------------------------------------
--
> > ----
> > Louis Cohen
> > Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
> Vinegar slaw!
>
> BOB
>
>

Louis Cohen wrote:
> An excellent idea. I usually make slaw from a Spanish recipe that
> uses garlic browned in oil, vinegar, salt, pepper, paprika, and cumin.
>
> ¡Abajo Mayonesa! ¡Arriba Vinagre!

Sounds interesting Louis, could you post the recipe?

Dale
--

Garlic Cole Slaw, from _My Kitchen in Spain_ by Janet Mendel:

1/2 cabbage (1.5 lbs)
1 t salt
1/2 t paprika
1/8 t cumin seeds
fresh ground black pepper
3 garlic cloves, sliced
3 T olive oil
3 T white wine vinegar

Shred cabbage and chop finely, wash and drain. Add salt, paprika, cumin
seeds, and pepper; toss well.

Fry the garlic in the oil over medium heat until lightly golden about 3
minutes. Pour oil and garlic over the cabbage and toss. Heat vinegar and 1
T water in the same pan and pour over cabbage. Let marinate at least 30
minutes before serving.

Serve topped with pomegranite seeds or chooped apple.

============================

Personally, I don't like to mix fruit and veggies, so I never use the
topping. I tend to use ground cumin, and more of it than in the recipe, and
more garlic. I use whatever vinegar strikes my fancy that day, often our
home-made red wine vinegar, or some nice sherry vinegar.




--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Duwop" > wrote in message
...
> Louis Cohen wrote:
> > An excellent idea. I usually make slaw from a Spanish recipe that
> > uses garlic browned in oil, vinegar, salt, pepper, paprika, and cumin.
> >
> > ¡Abajo Mayonesa! ¡Arriba Vinagre!
>
> Sounds interesting Louis, could you post the recipe?
>
> Dale
> --
>
>
>

Louis Cohen wrote:
> Garlic Cole Slaw, from _My Kitchen in Spain_ by Janet Mendel:
>
> Personally, I don't like to mix fruit and veggies, so I never use the
> topping. I tend to use ground cumin, and more of it than in the
> recipe, and more garlic. I use whatever vinegar strikes my fancy
> that day, often our home-made red wine vinegar, or some nice sherry
> vinegar.
>
More garlic? Always!
Thank you very much, looks very tasty, and thank you for the personal note,
always helpful.

Dale
--

In article >, says...
> Garlic Cole Slaw, from _My Kitchen in Spain_ by Janet Mendel:
>
> 1/2 cabbage (1.5 lbs)
> 1 t salt
> 1/2 t paprika
> 1/8 t cumin seeds
> fresh ground black pepper
> 3 garlic cloves, sliced
> 3 T olive oil
> 3 T white wine vinegar
>
> Shred cabbage and chop finely, wash and drain. Add salt, paprika, cumin
> seeds, and pepper; toss well.
>
> Fry the garlic in the oil over medium heat until lightly golden about 3
> minutes. Pour oil and garlic over the cabbage and toss. Heat vinegar and 1
> T water in the same pan and pour over cabbage. Let marinate at least 30
> minutes before serving.
>
> Serve topped with pomegranite seeds or chooped apple.
>
> ============================
>
> Personally, I don't like to mix fruit and veggies, so I never use the
> topping. I tend to use ground cumin, and more of it than in the recipe, and
> more garlic. I use whatever vinegar strikes my fancy that day, often our
> home-made red wine vinegar, or some nice sherry vinegar.
>
>

I'm wondering what that would taste like with some pomegranite paste added to
it. Thinkin' sweet and sour slaw here. Printed out for future use. Thanks.

Bill


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