A BIG THANKS TO ALL WHO HAVE SERVED IN OUR MILITARY AND THOSE WHO ARE SERVING NOW.
During our trip to New England, we had a Blue Cheese Slaw with dried currants or cranberries from the Margarita Grill and Bev wanted to take a shot at replicating it. So I found an Ina Garten recipe for Blue Cheese Cole Slaw for her to start from.
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Bev amended it by omitting the parsley and mixing yellow raisins, and Craisins to taste with the dressing – we had no dried cranberries or currants. Then she split it into two batches and left one as is (not everyone likes blue cheese) and to the other, she added Salemville Amish Blue Cheese Crumbles (milder than many) to taste. I thought the slaw was outstanding and it will be a requested version from now on. The dressing made a nice slaw without the blue cheese, although it was more mustardy tasting. If you like blue cheese, I have to believe you'll love this - one of the dock party attendees liked it and he doesn't care for blue cheese.
The next day, she made cornbread salad from the Mexican cornbread leftovers. We’ve been a fan of this dish since we first tried it and Mary over at Deep Dish South posted a great picture of hers the other day. But to my recollection, Bev has never made it from Mexican cornbread and I thought it kicked the salad up several notches – another dish to be requested for the future.
Sorry, I didn't get any photos.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Pasta Bolognese