Spiced Pepper Slaw With Warm Bacon Dressing
1/2 medium head green cabbage, finely shredded (about 4 cups)
1 tablespoon salt
2 medium green bell peppers, finely chopped (about 1 1/2 cups)
1/2 teaspoon hot red-pepper flakes
1 1/2 slices lean bacon, chopped
1 scallion, finely chopped (about 2 tablespoons)
2 tablespoons red-wine vinegar
1 tablespoon chopped fresh parsley
1 1/2 teaspoons whole-grain mustard
1/2 teaspoon cayenne
1/4 teaspoon granulated sugar
1/4 cup olive oil
salt and freshly ground pepper
Place shredded cabbage in a large mixing bowl and sprinkle with the 1tablespoon salt. Cover with plastic wrap and refrigerate about 1 1/2 hours toremove excess water from cabbage.
Thoroughly rinse and drain the cabbage, pressing lightly to remove anyadditional water. Return it to the mixing bowl and stir in the green peppersand red-pepper flakes. In a small saucepan, cook the bacon over medium heatfor 3 minutes, until crisp. Remove the bacon from the pan and drain on papertowels. Reserve.
In the same skillet, cook the scallions in the bacon drippings for 1minute, until lightly brown. Add the vinegar to deglaze the pan, loosening anybrowned bits on the bottom of the pan with a wooden spoon. Remove from theheat.
In a mixing bowl, combine the parsley, mustard, cayenne, sugar and the hotvinegar mixture. Slowly add the olive oil, whisking constantly. Add the warmdressing immediately to the cabbage mixture. Toss to mix.
Season with salt and pepper to taste. Sprinkle the reserved bacon on top ofthe salad before serving.
City Tavern Cooler
Makes about 10 ounces; serves 1
2 tablespoons peach brandy
1 tablespoon Jamaican rum
1 1/2 teaspoons whiskey
1 cup fresh apple cider
Fill a 12-ounce highball glass half full with ice cubes.
Add the peach brandy, rum and whiskey. Add the apple cider.
Write Declaration of Independence.
Vijay Sharma's Chicken Curry
1 pound mixed chicken parts
salt to taste
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1 cup plain yogurt
4 tablespoons vegetable oil
1/2 teaspoon mustard seeds
2 pods cardamom
1/3 teaspoon coriander seeds
2 medium onions, finely chopped
1 inch ginger root
4 cloves garlic
1 teaspoon garam masala (see note)
1/2 teaspoon cumin powder
water, if needed
Remove fat from chicken. Salt and pepper the chicken. Sprinkle with chilipowder. Using your hands, add yogurt and mix well until the chicken is coveredliberally. Set aside for at least 1 hour or refrigerate for at least 4 hours.
Heat oil in a heavy pan. When oil is hot, add mustard seeds, cloves,cardamom and coriander seeds. Saute for 30 seconds. Add onions and cook for 2minutes. Turn heat to medium. Add ginger and garlic and saute for 4 to 6minutes. Add garam masala and cumin powder.
Brush excess yogurt off chicken and put into a large pot. Add ingredientsfrom pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low,cover and cook, stirring every 5 minutes, for 25 minutes or until chicken istender. If needed, add up to 1/4 cup water. Serve over rice.
Note: Garam masala is a blend of ground spices. It is available in Indianmarkets and at some supermarkets.
Young Hee Na's Fourth of July Garbi Ribs
6 pounds beef ribs
2 cups grated Asian pear
6 teaspoons finely chopped garlic and spring onions
2 2/3 tablespoons sugar
6 tablespoons soy sauce
4 teaspoons sesame oil
1 teaspoon black pepper
salt to taste
Place ribs in a baking pan. Combine marinade ingredients and pour overmeat, turning it until well coated. Cover and marinate in refrigerator for 24hours. Grill over hot coals until done.
Neni Guanzon's Spare Ribs With Banana Sauce
2/3 cup vinegar
8 cloves garlic, finely minced
2 teaspoons ground black pepper
1 cup soy sauce
1 1/3 cups Jufran banana sauce (see note)
2/3 cup sugar
1 teaspoon salt
2 tablespoons olive oil
8 pounds pork spareribs
Combine marinade ingredients. Reserve 1/2 of sauce and cover. Placespareribs in a pan. Pour remaining marinade over meat, turning until wellcoated. Cover and marinate overnight or up to 24 hours, turning periodically.Grill over hot coals, occasionally brushing ribs with reserved marinade.
Note: Jufran banana sauce is available in Oriental groceries.
Deborah's Perry (Ga.) Potato Salad
6 medium white or Yukon Gold potatoes (3 pounds)
3 large eggs
1/2 Vidalia onion, peeled and finely chopped
1/4 cup chopped pimento
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
1/2 cup spicy brown mustard
freshly ground pepper
1/2 teaspoon paprika
Peel the potatoes and cut them into 1 1/2 -inch chunks. Put them in a potand add water to cover by about 2 inches. Salt the water generously. Cover thepot and set it over high heat. Bring the water to a boil, then add the eggs.Reduce the heat to a brisk simmer and cook, covered, until the potatoes can bejust pierced by a fork, about 15 minutes.
With a slotted spoon, remove the eggs from the pot and set them aside.Drain the potatoes and place them in a large bowl. Rinse the eggs under coldrunning water until cool enough to handle. Peel and chop 2 of the eggs and addthem to the potatoes. Add the onion, pimento and relish to the potatoes.
In a small bowl, mix together the mayonnaise and the mustard. Spoon overthe potato salad, season with salt and pepper, and mix gently.
Peel the remaining egg and slice it. Place the slices on top of the potatosalad. Sprinkle with the paprika.
Serve immediately or cover with plastic wrap and refrigerate for up to 4hours. Serve chilled or at room temperature.
Makes about 3 cups
1/3 cup sugar
1 tablespoon cornstarch
1/4 cup finely chopped red onion
1 teaspoon ground turmeric
1/2 teaspoon celery seed
1/3 cup cider vinegar
1/4 cup water
one 12-ounce can whole-kernel corn, drained
1/4 cup each finely diced red, green and yellow peppers
1/2 cup fresh tomatoes, finely chopped and drained
1/4 cup chopped fresh cilantro
In a saucepan, combine sugar, cornstarch, onion, turmeric, celery seed,vinegar, water and corn. Cook until mixture boils. Stir in remainingingredients. Chill before serving.
Tester Laura Reiley's comments: "A delicious, relishlike side dish, thisgoes great with hamburgers or grilled chicken, and it looks very festive andcolorful. I would suggest adding the peppers, cilantro and red onion once themixture has cooled, so the veggies maintain their snap and color. The 1/4 cupwater is not really necessary. I would cut that amount in half, so theresulting salad is not too soupy."Copyright © 2015, The Baltimore Sun