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Photo: ©Amy mills & 17th street bar & grill

by mike mills



c o l e s l AW

There are two kinds of coleslaw: creamy or vinegar-based. both have their merits. i’ve eaten hundreds of helpings of cole slaw all over the country. The number of variations is amazing to me. At 17th street bar & grill, we use a simple vinegar-based recipe that’s always been very popular. A traditional way to use coleslaw is on a barbecue sandwich. Pile chopped or pulled meat on the bun and top the meat with a spoonful of coleslaw. This is also known as chow” down south. The tart, crunchy cabbage goes perfectly with the smoky flavor of the meat.

1 carrot, shredded

2. Toss the green cabbage, purple cabbage and carrots in a large bowl.

For the Dressing: 2 cups apple cider vinegar 2 cups granulated sugar 1 1/2 tablespoons canola oil or other mild vegetable oil 1/2 cup chopped onion 1/4 cup chopped green pepper 3/4 teaspoon celery seed 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon fresh chopped garlic

3. make the dressing: in another large bowl mix the dressing ingredients, stirring until the sugar is dissolved.

4. using a measuring cup, transfer half of the dressing to the bowl with the cabbage and carrots. Toss with clean hands or a large spatula to combine. keep adding dressing, a 1/4 cup at a time, but be careful not to drench the cabbage. you may not need all of the dressing; any leftover can be saved, in a covered container in the refrigerator, for up to five days and used as a dressing for salad or to marinate vegetables.

INGrEDIENtS Serves 10 - 15

1 head green cabbage, finely chopped (about 5 cups)

1/4 head purple cabbage, finely chopped (about 1 cup)

DIrECtIONS 1. you can use a food processor or a grater to shred the

cabbage. i prefer to prep it by hand. using a very large, sharp knife, slice the cabbage into 1/4-inch thick round slices. lay the slices flat and finely chop them, first sideways, then up and down.

© 2011 mike mills & Amy mills. Adapted from Peace, Love, and Barbecue (rodale) and reprinted with permission from rodale.

Mike Mills, affectionately known as “The Legend,” in the world of barbecue, presides over the pits at his seven nationally acclaimed barbecue restaurants — four 17th Street Bar & Grill restaurants in Southern Illinois and three Memphis Championship Barbecue restaurants in Las Vegas. Mike is also a partner in Blue Smoke restaurant in New York City. He is the author of Peac , Lov , and Barbecue, was honored with the Pioneer of Barbecue award at the Jack Daniel’s World Invitational Barbecue Cooking Contest and inducted into the Barbecue Hall of Fame.

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