Had my Mojo workin....
 

Mojo'd 20 lbs of chicken wings on Sat, then tossed em in the fridge
for 24 hours. Cooked em up yesterday in my ol 55 gallon drum while I
made some Cajun coleslaw and a cast-iron skillet of Mexican cornbread
that I did up in the WSM. Son!
--
-frohe
Life is too short to be in a hurry

Had my Mojo workin....
 

frohe wrote:
> Mojo'd 20 lbs of chicken wings on Sat, then tossed em in the fridge
> for 24 hours. Cooked em up yesterday in my ol 55 gallon drum while I
> made some Cajun coleslaw and a cast-iron skillet of Mexican cornbread
> that I did up in the WSM. Son!
> --
> -frohe
> Life is too short to be in a hurry

OK, where's that "recipe" for Cajun coleslaw?

BOB
likes mojo wings with a little heat, too

Had my Mojo workin....
 

BOB wrote:
> OK, where's that "recipe" for Cajun coleslaw?

Cajun Coleslaw
From Justin Wilson's "Outdoor Cooking With Inside Help" Back to Cajun
Recipe
a.. 5 Tablespoons Mayonnaise, (heaping)
b.. 1 Teaspoon Louisiana hot sauce
c.. 2 Tablespoons Yellow mustard (heaping)
d.. 2 Tablespoons Ketchup
e.. 2 Tablespoons Olive oil
f.. 1 Tablespoon Wine vinegar
g.. 1 Teaspoon Garlic salt
h.. 1 Tablespoon Lea & Perrins
i.. 1 Each Juice of medium-sized lemon
j.. 3 Teaspoons Salt (to taste)
k.. 4 Each Bell peppers, sliced
l.. 2 Each Onions, medium, shredded
m.. 1 Each Large cabbage, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.

Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the thickness
of original mayonnaise.

Add Louisiana hot sauce, continuing to beat. Add ketchup and keep
beating. Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly, adding
the lemon juice as you do so. Taste for salt and pepper.

Place shredded cabbage, peppers, and onions in a large salad bowl.
Pour sauce over and toss well.

This should be done about an hour before serving. Tastes even better
the next day.
--
-frohe
Life is too short to be in a hurry

Had my Mojo workin....
 

"frohe" > wrote:
> BOB wrote:
> > OK, where's that "recipe" for Cajun coleslaw?
>
> Cajun Coleslaw
>[ . . . ]
Thanks, Frohe. Glad ya posted this before leaving the group. <g>

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

Had my Mojo workin....
 

I loved the way that Justin Wilson would pronounce Lea & Perrins on
the show..."Leee and Perrines."

Evan

Had my Mojo workin....
 

"Dobbs" > wrote in message
...
> I loved the way that Justin Wilson would pronounce Lea & Perrins on
> the show..."Leee and Perrines."
>
> Evan

I thought it sounded a bit more like wooster.
Jack

Had my Mojo workin....
 

"frohe" > wrote in message
...
> BOB wrote:
> > OK, where's that "recipe" for Cajun coleslaw?
>
> Cajun Coleslaw
> From Justin Wilson's "Outdoor Cooking With Inside Help" Back to Cajun
> Recipe
> a.. 5 Tablespoons Mayonnaise, (heaping)
> b.. 1 Teaspoon Louisiana hot sauce
> c.. 2 Tablespoons Yellow mustard (heaping)
> d.. 2 Tablespoons Ketchup
> e.. 2 Tablespoons Olive oil
> f.. 1 Tablespoon Wine vinegar
> g.. 1 Teaspoon Garlic salt
> h.. 1 Tablespoon Lea & Perrins
> i.. 1 Each Juice of medium-sized lemon
> j.. 3 Teaspoons Salt (to taste)
> k.. 4 Each Bell peppers, sliced
> l.. 2 Each Onions, medium, shredded
> m.. 1 Each Large cabbage, shredded
> Put mayonnaise and mustard in a bowl large enough to hold complete
> mixture, but shaped so that the mixture can be beaten with a fork.
>
> Beat mayonnaise and mustard until combined. Add olive oil slowly,
> beating all the time. Beat until mixture has returned to the thickness
> of original mayonnaise.
>
> Add Louisiana hot sauce, continuing to beat. Add ketchup and keep
> beating. Add salt and garlic salt, beating all the time. Add wine
> vinegar (this will thin the sauce down). Beat this thoroughly, adding
> the lemon juice as you do so. Taste for salt and pepper.
>
> Place shredded cabbage, peppers, and onions in a large salad bowl.
> Pour sauce over and toss well.
>
> This should be done about an hour before serving. Tastes even better
> the next day.
> --
> -frohe
> Life is too short to be in a hurry
>
Much obliged frohe!! Sounds so good I'm gonna hafta get inna ma cah, drive
to Sannantone to slap mah mama. Hellman, allem dogs already been kicked!

John

Had my Mojo workin....
 

frohe wrote:
> BOB wrote:
>> OK, where's that "recipe" for Cajun coleslaw?
>
> Cajun Coleslaw
> From Justin Wilson's "Outdoor Cooking With Inside Help" Back to Cajun
> Recipe

Thanks, frohe. I've even used that very recipe, many years ago. I'd forgotten
about it, and IIRC, it *is* very good. Will be trying it again soon.

BOB