richard-in-cincy
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Wow Curious, you
- Thread starter curious1
- Start date
richard-in-cincy
Well-known member
Wow Curious, you
Jamaican Red Beans and Rice...I followed this recipe except subbing
a can of pigeon peas for half the rice recipe. I only had jalapeno so threw in a couple of halves.
http://closetcooking.blogspot.com/2008/06/jamaican-red-beans-and-rice.html
a can of pigeon peas for half the rice recipe. I only had jalapeno so threw in a couple of halves.
http://closetcooking.blogspot.com/2008/06/jamaican-red-beans-and-rice.html
Rec: Coleslaw with Ginger-Mustard Vinaigrette
The comments aren't mine, they came with the recipe which I printed from somewhere on the net, but sure can't find it now. Could it have come from the old Gail's? Anyone here want to claim it? It's very good.
Coleslaw with Ginger-Mustard Vinaigrette
Serves 6
Slaw
2 1/2 lbs shredded cabbage (mixed red and green, I use bagged!)
4 carrots, peeled and grated
1 small red onion, diced
Ginger-Mustard Vinaigrette
2 Tbs apple cider vinegar
4 Tbs lemon juice
2 Tbs Dijon mustard
2 cloves garlic, crushed and minced
2 serrano chiles, stemmed (leave the seeds in) and minced finely
2 tsp peeled and finely grated ginger root*
1 Tbs sugar
2/3 cup olive oil
3 Tbs fresh cilantro, minced
kosher salt
fresh ground black pepper
In a large bowl, toss together the shredded cabbage, carrots and onions and set aside.
Make the dressing by whisking together the vinegar, lemon juice, mustard, garlic, chiles, ginger and sugar. Slowly whisk in the oil and then add the cilantro. Taste the dressing, season with salt and pepper and pour over the cabbage mixture. Toss until all vegetables are well coated. Let rest 10 minutes before serving. (Once dressed, this slaw will dramatically decrease in volume so don't be concerned about the quantity of vegetation you start with.)
*I've used pickled-ginger, available in the Asian food section of some grocer's refrigerator case
The comments aren't mine, they came with the recipe which I printed from somewhere on the net, but sure can't find it now. Could it have come from the old Gail's? Anyone here want to claim it? It's very good.
Coleslaw with Ginger-Mustard Vinaigrette
Serves 6
Slaw
2 1/2 lbs shredded cabbage (mixed red and green, I use bagged!)
4 carrots, peeled and grated
1 small red onion, diced
Ginger-Mustard Vinaigrette
2 Tbs apple cider vinegar
4 Tbs lemon juice
2 Tbs Dijon mustard
2 cloves garlic, crushed and minced
2 serrano chiles, stemmed (leave the seeds in) and minced finely
2 tsp peeled and finely grated ginger root*
1 Tbs sugar
2/3 cup olive oil
3 Tbs fresh cilantro, minced
kosher salt
fresh ground black pepper
In a large bowl, toss together the shredded cabbage, carrots and onions and set aside.
Make the dressing by whisking together the vinegar, lemon juice, mustard, garlic, chiles, ginger and sugar. Slowly whisk in the oil and then add the cilantro. Taste the dressing, season with salt and pepper and pour over the cabbage mixture. Toss until all vegetables are well coated. Let rest 10 minutes before serving. (Once dressed, this slaw will dramatically decrease in volume so don't be concerned about the quantity of vegetation you start with.)
*I've used pickled-ginger, available in the Asian food section of some grocer's refrigerator case
barbara-in-va
Well-known member
Thanks for posting these recipies Curious. They sound great!