I’m starting this post out with an apology for the delay between posts – you know how it goes – sometimes life just gets away from you! But have no fear I am back (do you hear and ominous voice in your head saying “Be afraid – be very afraid”?) and ready to blog so lets get to it!
As some of my readers know I love southern food, one of the classic things I like about summer – southern food is Spicy Slaw (Coleslaw). This recipe is my favorite – in fact my 7 year old and I had a argument about who was getting the last bit of slaw when we had it last! My version features spicy version of classic Remoulade classic southern sauce) mixed with shredded cabbage, carrots and onion, but also is great as a chip dip or dip for Fish Cakes, such as my Catfish Cakes.
We eat everything quite spicy, and this sauce is no exception, however you can play with the heat level by reducing the hot sauce added. Pictured with the only Gluten Free Beer I have found that actually tastes like a lager and is GOOD! (Thank you Bard’s!)
- Shredded Cabbage, Carrot s & Onion (or use broccoli slaw)
- Remoulade Sauce
- 1/2 cup mayo
- 1 tsp Horseradish (we use hot)
- 1-2 tsp hot sauce (Franks or Louisiana Sauce)
- 2 TB Creole Mustard
- 1 tsp minced garlic
- 1 – 2 TB (kosher is better) dill pickle juice (or vinegar)
- 1-2 tsp Andy Roo’s Creole Seasonings
Now first off, if you look at my photo carefully (sorry was taken with my phone – seem to have misplaced my camera) I actually used Dijon mustard – on account of I was out of creole mustard (better place an order with Mississippi Queen Foods yikes!) but still wanted spicy slaw. In any case, add all ingredients to a small bowl, and combine (I use a mini whisk) and refrigerate for a min of 30 min to let the flavours come together. Add generously to the cabbage/carrots and serve. P.S. this is awesome to dip your french fries into as well!
This will keep in the fridge for up to a week – but good luck making it last that long. enJoy!
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Posted in BBQ or Grill, entertaining, Family Fave's, fish or seafood, Gluten free, Holiday /Entertaining Dips, Misc Recipes or Posts, recipes, salads, Southern Cook'n, Veggie & Sides Recipes
Tagged Barbecue sides, Coleslaw, Dip, fishcakes, Remoulade, Sauce, southern food
Yahoo! Yeahaw! Wahoo! I’m over he moon! I made some buttermilk cornbread today – ok, so no big deal right? HA! I made it gluten free! Woot Woot! Let me tell you how much I miss buttermilk cornbread since I … Continue reading
You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it? … or is that just me? In any case – that was my situation yesterday afternoon. At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out. I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions! @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe). However – I was making dinner for 6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with? I gotta say – these were some of the best red beans I’ve made! Hubby and I each had servings, my year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to be posted shortly!)
The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂
- 8 cups of canned kidney beans (rinsed & drained)
- (this is equivalent to a large commercial 100 oz sized can of kidney beans )
- 1 1/4LB (approx 500g) Chorizo (chopped)
- 1 cup chicken stock
- 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
- 1TB minced garlic
- 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 3-4 small (2 large) bay leaves
- 2 TB dried parsley
- 2 tsp cumin
- 1/2 LB onion diced
- white parboiled rice
- optional: Additional hot sauce like the Gator sauces line or Melinda’s to add at the table.
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.
Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour. Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top. I added steamed asparagus for a veggie.
Enjoy! From My Kitchen to Yours – Happy & Healthy Eating!
Posted in Bean recipes, Family Fave's, Gluten free, Misc Recipes or Posts, pork dishes, recipes, Southern Cook'n
Tagged Bayou Butt Burner Hot Sauce, Bean, cajun, Chorizo, Cook, creole, Garlic, hot sauce, Joy In Your Kitchen, Melinda's Habanero Hot Sauce, mississippi, new orleans, Olive oil, Onion, Red beans and rice, southern food, Stock (food), thyme