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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-26-2013, 02:10 PM | #1 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Tex-Mex Inspired Slaw
I've been playing around with variations on traditional slaw recipes to more closely pair with the dishes I'm serving it with. Last night I did some pan seared black cod and wanted to pair it with a Tex-Mex/Baja style slaw. This is what I came up with
Dressing: 3T Light flavored olive oil Juice of 1 -2 limes about 3T 2 cloves Garlic Minced 1/4-1/2 Jalapeno finely diced 1/2 tsp ground coriander 1/4 tsp Colman's Dry Mustard 12 tsp celery seed Salt & Pepper to taste Mix all ingredients in a glas container with a tight fitting lid and shake vigorously. Let sit for at least 1 hour before adding to salad and as long as 24 hours. Slaw: - 1 small head green cabbage shredded (I used savoy because I wanted a little softer texture than regular green cabbage) - 2 carrots shredded - 1-2 Cups jicama shredded (For those not familiar, jicama is kind of like a cross between a potato and an apple and it adds a nice crunchy texture to salads & slaws) - 3-4 green oinons sliced - 1 poblano pepper roasted and diced Toss all the veg together and then coat with the dressing (I only used about 2-3 of it, but I like my slaws lightly dressed) and then let sit for the flavors to marry for about 1-hour before serving. This was a great light tasting slaw with a lot of flavor and texture to it. It paired very well with the fish and would make a great addition to a lot of tex-mex/baja style dishes.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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Thanks from:---> |
04-26-2013, 02:16 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looks like a good recipe, taco stuffing ish
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-26-2013, 02:44 PM | #3 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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That was kind of the idea. Something that would dress up fish or PP tacos.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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04-26-2013, 04:24 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Sounds great, I would never have thought of using Celery seed, I do love celery.
Does the Jicama brown off like apple can ?
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04-26-2013, 07:44 PM | #5 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I've never had a problem with that. In this instance there's enough acid in the dressing to prevent that. If you can't find jicama, a granny smith apple would work as a substitute.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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04-26-2013, 08:23 PM | #6 |
Full Fledged Farker
Join Date: 09-10-09
Location: Hanover Va
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Sounds like a keeper and a gotta try recipe
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04-26-2013, 08:28 PM | #7 |
Got Wood.
Join Date: 04-19-13
Location: Medford, Oregon
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Same here. I think we have everything to make it, too. We'll have to give it a try tomorrow.
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