SPICY RED SQUARE COLE SLAW WITH A ZAKUTZKY OF SMOKED FISH
Provided by Food Network
Time 4h25m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Shred the cabbage. Slice the scallions on the bias, into 1-inch strips. In a large bowl, mix together with the mayonnaise, sugar and hot oil and seasoning. Let sit overnight, or at least 4 hours.
- Mix in the peanuts before serving. Serve with the array of smoked fish, raw vegetables and pickles.
- ;
- Serve with bialy and pumpernickel.
SOUR ORANGE BBQ'D SALMON TACO WITH RED CABBAGE SLAW AND SMOKED CHILE SAUCE
Steps:
- Heat grill to high.
- Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork.
- Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
- Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
- Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
- Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.
- Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
- Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
SMOKED CHILI COLESLAW
I know summer is over, but coleslaw is always good! This is a Bobby Flay recipe from a Hellman's jar, but it sounds like it would be AWESOME with turkey at Thanksgiving! Posting so I don't lose it, let me know if you try it and how it was.
Provided by The Soup Nazi
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise with next 5 ingredients to blend. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving. Cooking time is resting time.
Nutrition Facts : Calories 150.9, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 236, Carbohydrate 15.8, Fiber 1.4, Sugar 7.3, Protein 0.9
SMOKED CHILE COLE SLAW
A Bobby Flay recipe.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine Hellmanns® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 22.8 g, Cholesterol 10.6 mg, Fat 24 g, Fiber 7.4 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 395.2 mg, Sugar 12.9 g
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