Jan's Oriental Cabbage Slaw

Dressing ingredients

         1 cup     rice vinegar

         1 cup     vegetable oil

      2-3 tbs     sugar

          1 tsp     sesame oil

           1 tb     garlic salt

        ½ tsp     white pepper

 

Salad ingredients

               1     head of cabbage, shredded

           2-3     green onions, chopped

           3 tb     toasted sesame seeds

       ¼ cup     blanched almonds

       1 pckg     ramen noodles

         1 can     Mandarin oranges (optional)

 

š  Combine all dressing ingredients in blender and emulsify.

š  Place cabbage, green onions, sesame seeds, and almonds in large bowl.  Break ramen noodles into small pieces and place in bowl.

 

š  Toss with oranges and dressing before serving.

Kim Chee

Chef Michael Kang, 5' Restaurant, Laguna Beach - 5' Restaurant was one of Jim and my favorite restaurants, so much so that we asked Michael to cater our wedding... I luved the Kim Chee he would serve us as a amuse bouche...

             4 heads     Cabbage

          4 pounds     Carrots
             1¼ cup     Sugar
          2²/₃ cups     Soy Sauce
          2²/₃ cups     Sesame Oil
                             Chili Oil to taste
              ½ cup     Garlic Chili Paste
              ½ cup     Garlic
                pinch     Salt
          2²/₃ cups     White Wine Vinegar

Cut Cabbage into quarters, then eighths, pour scalding water over to blanch, then spin dry.

Peel and cut carrots on mandoline then par boil.

Mix all ingredients, cover and refrigerate for 24 hours.

Grandma Sue's Potato Salad

          5 pounds     Potatoes, scrubbed

                       1     Red Onion, diced

                      2     Hardboiled Eggs, diced

                  6-8     Sweet Pickles, diced

              1+ cup     Mayonnaisse or Salad Dressing

              1+ cup     Mustard

                             Salt & Pepper to taste

                             Paprika to garnish

 

Boil potatoes in water with salt.  When cooked through, drain and cool.  Cut potatoes into bite size pieces.  Add remaining ingredients, and toss.  Taste to check seasoning.  Cover and chill in refrigerator.  Garnish with paprika before serving

Cajun Cole Slaw

I found this recipe in Emeril Lagasse’s Lousiana Real & Rustic Cook Book, but of course I had to ‘adjust it’ a bit with more of my favorite flavors…

Dressing

                       1     egg
                  1 Tb     Fresh Lemon Juice
                1 cup     Olive Oil
               ½ tsp     Ground Black Pepper
              1½ tsp     Salt
               ½ tsp     Cayenne Pepper
                 2 tsp     Sugar
              ¼ cup     Creole or whole-grain Mustard

Slaw

              2 cups     White Cabbage, shredded
              2 cups     Red Cabbage, shredded
              2 cups     Arugula, shredded
                1 cup     Red Onion, thinly sliced
                1 cup     Green Onions, chopped green part only
              ½ cup     Fresh Parsley, chopped

In blender, blend egg and lemon juice for 10 seconds.  With the processor running, slowly drizzle the olive oil through the feed tube.  Mixture should thicken to the consistency of  mayonnaise.  Cover and refrigerate for 30 minutes.  Blend in the remaining ingredients.  Taste to check seasoning and refrigerate.  Best if used within 24 hours

Combine slaw ingredients and chill.  Toss with dressing just before serving.

 

 

 

 

Grandma Elsie's Black-Eyed Peas

Served every New Year’s Day since before Stacey can remember – it’s good luck! 

                 1 bag     Black Eye Peas, soaked overnight

                       1     onion, diced

                       1     Ham Hock

                             Salt & Pepper to taste

Place ingredients in crock pot, fill with water and cook till tender.

Creamy Macaroni with Sage

Found this recipe many years ago in January 1999 issue of Gourmet Magazine.  I love to add some sauteed garlic and onions to the recipe.  Warm and perfect flavor for a Fall side dish!

 

This recipe can be prepared in 45 minutes or less.

1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

 

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.

 While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, (onions & garlic) and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.

 Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.

Serves 2.

Oak Grilled Artichoke and Lea & Perrins Dip

 

One of our families favorite menu items, from one of our favorite restaurants in Seal Beach, California... a must order almost every time we go!

 

Artichokes

Cut artichokes into quarters and steam:

boil or microwave until they are tender and the

leaves are easy to pull from the flower.

Baste with garlic butter and grill over barbecue until hot.

Lea & Perrins Dip
 

              ¼ cup     Sesame Oil

              ¼ cup     Olive Oil    

              3 Tbsp     Honey

              2 Tbsp     Lemon Juice

                 2 tsp     Seasoned Salt

             2-3 oz.     Lea & Perrins Worcestershire

                1 cup     Mayonnaise

Mix all ingredients and store cold.