Cole slaws

Mmm, cole slaw. Both the recipes here make enough for 1 lb. of shredded cabbage, which I usually buy pre-cut as a package of tri-color slaw from the grocery store. Gudda's recipe is creamy and savory; not really my favorite, but recorded for here for posterity. I suspect it's pretty typical Pennsylvania Dutch. The other is my creation, modeled after the NC slaws I associate with church pig-pickin's and carry-out fried chicken. It should sit in the fridge for at least 24 hours, so the sugar can draw some water out of the cabbage -- otherwise the dressing is too heavy and too sweet.

Gudda's Cole Slaw

1. 1/2 c mayonnaise
2. 2 T cider vinegar
3. 1 T grated onion
4. 1/2 t celery seed
5. 1 t sugar
6. 1/2 t salt
7. 1/8 t pepper

My Sweet White Slaw

1. 1/2 c mayonnaise
2. 1/4 c sugar
3. 2 T white wine
4. 2 T white wine vinegar
5. salt, pepper, celery seed

Black pepper-crusted steak with red onion chutney

My friend Colin Crossman made this recipe for Katy and me shortly after we met -- and we've been friends ever since. That story came up at his wedding shower a few days ago, so I decided to post the recipe here to share with everyone. The original calls for grilling New York sirloins, but I've used fillet mignon and a hot skillet or grill pan (no grill allowed at the apartment) with great success.

For the chutney, saute until deep brown and carmelized:

1. 4 small red onions, sliced in thin half-rings
   
2. 3 T olive oil

Stir in

1. 1/4 c balsamic vinegar
2. 2 T brown sugar (packed)
3. 2 T fresh oregano
4. salt and pepper to taste

Cook for 1 minute and remove from heat. Reserve.

For the steaks, mix together

1. 1/4 c kosher salt
2. 1 c black peppercorns, crushed with a rolling pin or coarsly cracked in a food processor (whole, if you're lazy, but not ground)

Press steaks onto this mixture, packing the salt and pepper on both sides of

1. 4 New York sirloin steaks (12 - 16 oz each), 1.5 - 2 inches thick

Thick steaks are important, so you can sear the outside nicely without overcooking the inside. Grill steaks to desired doneness (about 10 min. per side for medium) and serve topped with chutney.

Baked Vidalia dip

A warm & cheesy appetizer made with sweet Vidalia onions. I got this one from my mother, but I don't know where it originally came from.

In a large bowl, mix:

1. 1 extra-large sweet onion (1 - 1.5 lbs), sliced into thin half-rings (about 2 cups)
2. 1 c mayonaise (store-bought is fine)
3. 1 c grated sharp Cheddar or Swiss cheese
4. 1/4 - 1/2 t Tabasco

Pack into a medium size cassarole or 9" square Pyrex. Top with:

1. 1/2 c grated Parmesean
2. hot paprika (to taste)

Cover and refrigerate if desired. Just before serving, bake for 30 minutes at 350. Serve hot with crackers or baguette slices.

Straw and Hay

We fell in love with this dish at Amerigo's in Nashville, TN. If you want to get the namesake look, you'll need half regular fettuccine and half spinach fettuccine, but any kind of pasta tastes delicious. This recipe is based on the one in Betty Crocker's Cookbook, but I substituted peas for mushrooms, bacon for ham, and sherry for brandy. Quantities are very approximate -- none of this really needs to be measured out.

In a large skillet, cook until almost done:

1. 6 slices bacon, cut into small pieces

Pour off some drippings to reduce fat to 1 - 2 T. Add and cook until tender, stirring occasionally:

1. 2 T chopped fresh parsley
2. 1/4 c chopped red onion
3. 1/2 c frozen green peas

Stir in and cook until evaporated:

1. 1/4 c sherry or marsala wine

Stir in and cook until thickened:

1. 1 c whipping cream
2. 1/4 c grated Parmesean cheese
   
3. salt and pepper to taste

Serve over a 50:50 mix of plain and spinach (green) fettuccine, cooked according to package directions. I've also had great luck making zucchini noodles by running a vegetable peeler down a zucchini (throw out the seed-filled middle); toss these with the sauce for a minute or two to soften up and then serve with a normal white pasta like angel hair. In theory this serves 4, but Katy and I can polish it off no problem.

White BBQ Chicken

After a long delay -- I'm back! This is a very simple marinade / sauce that's quite different from a normal red barbecue sauce. The recipe is from The Ultimate Southern Living Cookbook, which is one of my all-time favorites.

In a glass 2-cup measuring cup or small bowl, whisk together:

1. 3/4 c mayonaise (store bought is fine)
2. 1.5 oz (3 T) cider vinegar (white works but has less flavor)
3. juice of one lemon*
4. 1 T sugar
5. 1 T fresh-ground black pepper
6. 1 T white wine Worcestershire sauce ("for fish or chicken")

Save half the sauce for dipping the cooked chicken. Put the other half in a big zip bag with 2 - 4 chicken breasts, and marinate the whole thing in the refrigerator for 24 hours. Cook chicken as desired -- on the grill, in a skillet, etc. -- and serve with reserved sauce.

* That's about 1 oz. (2 T). And no, you may NOT substitute that stuff in the plastic fruit, or the stuff in the glass bottle. Go get a real lemon.