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Chianti Beef Rigatoni

Good morning ... this day is bright enough so it's nice to start the day more beautiful. On this occasion we will give you recipes made from beef that is quite tasty. In this time the meat dishes size is rather small so be careful in the process so as not to change the shape. However difficult to believe that so much flavor dishes require a short time to prepare, but not this time. Let's try to cook Chianti Beef Rigatoni

Chianti Beef Rigatoni

320g rigatoni
200g beef fillet
4 cloves of garlic, sliced
50g Parmesan, grated
100g unsalted butter
600g canned tomatoes top quality
Chianti wine 350ml
1tbsp ground black pepper
3tbsp extra virgin olive oil

How to make it not so hard that Cut the beef fillet and cut into 5mm slices. Cut slices into 1cm strips.

Heat the butter in a heavy saucepan believed, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over high heat for 5 minutes, stirring to break up the tomatoes, then add half of red wine. Continue to cook on high heat enough, add more wine as the sauce reduces. Cook for 15 minutes in total, using all the wine, then stir pepper.

Heat the olive oil in a frying pan until very hot. Add chunks of beef and fry briefly, just to brown each piece on both sides. Beef Stir into the sauce with the juice from the pan. Cook the rigatoni in boiling salted until al dente. Drain and add to the sauce.

Happy cooking :)

Sunshine Fish Curry Pak Choi

Good morning ... seems to have very long to open this blog. Sorry for being a little busy with activities outside the home. Come this time we will give you back recipes softer than fish curry. We will make the Sunshine Fish Curry.

The following materials are required:

6 fillets of white fish eg cod, haddock, whiting, pollack or ling
1 tsp cumin seeds, toasted and finely ground
1 tsp coriander, toasted and finely ground
1 tsp turmeric
3/4 tsp salt
2 tbsp sunflower oil
1 onion, peeled and chopped
1 x 400ml cans of coconut milk, taken to eliminate lumps
1 / 2-1 fresh red chilli, seeded (or not if preferred) and thinly sliced

The way to make it not so difficult that place the fish on a plate. Mix the ground seeds with turmeric and salt, then scatter over the fish to coat.

Place a wide pan or large frying pan on medium heat and pour in the oil. When oil is hot, add the onions and fry for 7-10 minutes or until very soft and coloring on the edge.

Lay the fish on top of onions and scrape the seeds and spices from the plate. Cook the fish for 2-3 minutes on each side or until golden.

Pour the coconut milk and add the chili. Bring to a boil, then reduce heat and simmer for 5-10 minutes or until the fish is cooked. Until the end, add the lemon juice and salt if needed.

Serve immediately with rice and pak choi below.

Sesame Pak Choi

500g pak choi
salt
25g sesame seeds, toasted
15ml sesame oil
Remove the pak choi and comes from a long cut to the same size.

Bring a large pot of boiling salted water. Add stems and cook for one or two minutes or until tender, then stir in the leaves and drain immediately.

Not tasty at all, good luck J

[Original post http://jonoandjules.com/2014/11/24/sunshine-fish-curry/ ]

Wasabi Salmon with Cucumber Salad

Good morning ... it looks like the rainy season has arrived, as of yesterday morning it was raining so thick. Well in this cold atmosphere will be more enjoyable if we were good while cooking. Sambi let's wait for the afternoon to cook salmon with wasabi plus cucumber salad.

Here resepenya for 2 servings

2 salmon filets, c. 125g each
1 tablespoon wasabi paste
half a cucumber
1 small red chilli, cut into rings
2 tbsp rice wine vinegar
1 tsp sugar gold
1 teaspoon salt
2 tsp poppyseeds

How to make it not so hard, which is steamed rice to serve

Rub salmon all over with a tiny bit of oil and then the wasabi paste.

Split the cucumber in half lengthwise and remove the seeds. Large diagonal cut into pieces and put into a bowl. Add chili, rice vinegar, salt, sugar, poppyseeds and a little pepper. Stir until the salt and sugar have dissolved. There will be plenty of fluids but do not worry and do not be tempted to leave the salt as it is very important for heat,, salty, sweet and sour balance.

Preheat grill and grill the fish for 5-6 minutes or until nice color turned over and just cooked (no need to turn it over).

After that, serve with cucumber salad and rice. Good salad dressing drizzled over the fish as well.

Happy cooking J

(original post www.jonoandjules.com)

Halloween Pumpkin Pie

Halloween is comiingggg !!! Halloween in some countries are moments menggemberikan. With a huge variety of creepy costumes and makeup, there are also foods that must exist at the time of the celebration of Halloween, the pumpkin pie is one of them. Come let us make a pumpkin pie to celebrate Halloween this year so that more meriakah.

Materials / ingredients needed are:

Leather Material:

150 grams of margarine
50 grams of white butter
50 grams of powdered sugar
2/4 teaspoon salt
2 tablespoons ice water
2 eggs
400 grams of wheat flour proteins were
1 teaspoon baking powder

Material Content:

600 ml of liquid milk
300 grams of pumpkin steamed, mashed
100 grams of steamed potatoes, mashed
6 tablespoons cornstarch
200 grams of sugar
75 grams of raisins, halved 2
1 egg

How to make it not so hard, that is:

Fill, boiled milk, pumpkin, potato, maize, and sugar to a boil. Turn off the heat. Let warm. Add raisins and eggs. Stir well. Set aside.

Skin, mix margarine, shortening, powdered sugar, salt, water ice, and egg yolks until blended.

Enter the flour and baking powder. Stir until clotted. Cool 15 minutes in the refrigerator.

Take a little dough. Flatten the edge of the mold at the base and 15 cm diameter round pie. Puncture-prick dough with a fork.

Under fire oven with a temperature of 170 degrees 10 minutes until half cooked.

Spoon contents into the pie crust. Again under fire oven with a temperature of 170 degrees Celsius 25 minutes until cooked.

Happy Halloween J

Gardener Pie

Good morning ... it looks like the rainy season has arrived. And this morning the weather was overcast, even started to drizzle. In this very bad cold when we cook that can make our body warm. And this time we will give this recipe is rich with natural and very flavoursome sauce and filling. Although this is very low in calories so perfect if you are watching your weight or for dinner mid-week.

Gardener Pie - to 6 servings

1 tbsp sunflower oil
2 onions, chopped
3 stalks celery, sliced and chopped
2 large carrots, peeled and diced
2 large parsnips, peeled and diced
2 cloves garlic, thinly sliced
150g puy lentils, rinsed and drained
1 liter hot vegetable stock
2 tbsp tomato puree
1 bay leaf
500g floury potatoes, such as Maris Piper, peeled and cut into small pieces
15g butter
2 tsp flour

For how to make it not so hard, that Heat sunflower oil in a large skillet over medium heat and fry the onion, celery, carrots and potatoes for 8-12 minutes and until browned. Add the garlic and cook for a further minute.

Stir in lentils leaves, stock, tomato puree and bay and bring to a boil. Reduce to a simmer and cook for 25 minutes and until tender.

Enter the potatoes to the pan and cover with cold water. Bring to a boil and cook for about 10 minutes and until tender. Drain and add butter and some seasoning. Mash until smooth. Add extra butter if you want to a little more richness.

Preheat the grill. Sprinkle the flour over the mixture boiled lentils and stir. Cook for 2 minutes until thickened. Spoon into warm, heat-resistant dish pie.

Top with mashed potatoes and grill for 5 minutes, until golden. You have to keep an eye on this as the time required will depend on the griller.

Happy cooking :)

Warm Asparagus with Potato Salad

Good afternoon .... long time not open a blog, because I just remove the single or married J, so do not have much time to share recipes. Well this time seem to want to return to regular activities is cooking J

On this occasion I will share the recipes are quite tasty and healthy ie Warm Asparagus with Potato Salad The materials needed are as follows:

Jersey 350g small potatoes, scrub or peel if you prefer salt
2 large sprigs mint
25g unsalted butter
250g asparagus
2 hearts round lettuce, leaves separated, washed and dried Maldon salt
2 boiled eggs, peeled
a few stalks of celery - we use dill

To make butter and sauté the following:

juice of 1 lemon
pinch of caster sugar
75g cold unsalted butter, cut into small squares
ground white pepper
1 tablespoon chives cut

How to make it not so hard that, Boil the potatoes in lightly salted water, with mint, until tender. Drain over a bowl and reserve the cooking water. Return the potatoes to the pan with the butter, stir together and stay warm.

For the sauce, use a stainless steel or enamel large shallow pan and squeeze the lemon juice. Add 6 tablespoons of the cooking water of potatoes and sugar, then simmer until reduced by half. Slowly combine the butter, a piece at a time, stirring with a very low flame until homogeneous (you're aiming for a light butter sauce). Season with white pepper and keep warm.

Peel the asparagus tips from just below the bud and slice in half lengthwise. Add to the pot of boiling salted water well and simmer for about 1-2 minutes - you want them just tender but not raw, then drain.

Warm potato slices and add it, along with asparagus, for butter sauce. Turn gently with leeks, until everything is well coated.

Arrange lettuce on 4 plates and divide the asparagus and potatoes between them. Sprinkle with Maldon salt and grate over the eggs. Spread generously with celery or dill.

The following recipes are quite tasty and perfect for your vegetarian.

Happy cooking J

Grilled Sausage Sauce ( Menu Buka Puasa )

Good morning .... today seems cloudy, the weather is not so uncertain, summer or winter ... ?? although overcast will not dampen our enthusiasm for cooking and preparing the iftar menu for loved ones at home.

This time we will give you recipes that are easy and simple, and does not require a lot of time and materials are complicated to make, namely Sambal Sausage Bake. Here's the recipe:

Grilled sausage sauce recipe

Sausage beef or chicken 6 pieces
2 tablespoons margarine
Clean water 50 ml
2 pieces of orange leaves
1/2 teaspoon salt
Instant bouillon powder 1/2 teaspoon or to taste
Oyster sauce 1 tablespoon

Puree:

Cayenne 3 pieces
Tomatoes 2 tomatoes
Red onion 3 points
2 cloves garlic

How to cook grilled sausage sauce:

Grilled sausages on a non-stick frying pan over medium heat, back and forth to evenly cooked and lift.

Saute ground spices and lime leaves until fragrant. Bubuhi salt, bouillon powder, enter the oyster sauce and a little water and mix well and cook until boiling. Enter sausage, stir and cook until the spices to infuse.

Happy Cooking :)

Gooseberry and Elderflower Mess

Good morning all.... so overcast today, but hopefully not hinders our activities at the beginning of this week. On this occasion I will give you recipes that are tasty enough Gooseberry and Elderflower mess. Food is classified in this type of sweet foods, making it suitable for on this cold day.

Recipes Gooseberry & Elderflower Mess - to 6 servings

300g gooseberries, tops pinched off
50g golden caster sugar, plus 2 tablespoons
2 tbsp elderflower cordial
600ml whipping cream
Approximately 100g meringue nests, coarse crushed

And for a way to make it is not so difficult that ADD gooseberry, 2 tbsp water and 25g sugar in a small saucepan. Cook gently until the gooseberries begin to soften and break down. Taste and add the remaining 25g as much as you need, then cool.

Enter 2tbsp sugar, friendly and cream into a large bowl and whisk until soft peaks form, then cover and chill.

Just before serving, mix approximately gooseberry mixture, cream and meringue together and spoon into serving glasses or bowls. Happy cooking J

(Original Post : http://jonoandjules.com)

Honey Chicken Stork ( Menu buka puasa )

Good morning ... in the morning is overcast as if this does make us reluctant to get out of bed, especially for Muslims who are fasting. But there is one activity that is likely to arouse our appetites are cooked iftar menu. Most iftar menu favorite is chicken, chicken menu can be a special fasting menu, how to make a complete dish bango honey chicken was very tasty and delicious served as a dish in this fasting month, we present the following recipe and how to make it.

Here are the ingredients Honey Fried Chicken:

1 pound chicken
3 tablespoons cooking oil
200 ml broth
2 tsp salt
2 tbsp honey
4 tablespoons soy sauce bango
1 teaspoon pepper

The seasoning is prepared:

7 red onions
5 cloves of garlic
1/2 tsp coriander

As for measures to Make Honey Fried Chicken is easy, namely:

First Add salt, honey, add soy sauce, pepper powder and spices into a bowl then Knead the chicken and let stand about 30 minutes.

Heat oil in a wok, stir-fry chicken until wilted. Add water and ungkep 20-30 minutes.

Heat a grill that has been smeared with butter on the stove, then grilled chicken to be dry and seasoning permeate the chicken.

Remove and serve on a platter and garnish with garnishes.

Serve with Warm White Rice and sauce as a complement.

Good luck J

Green Chilli Chicken ( Menu Buka Puasa )

Good morning ... congratulations for your pilgrimage fasting Muslims. On this occasion I will give you the menu to break the fast with enough food that is tasty and also healthy green chili chicken.

Combined with the delicious chicken and spicy aroma of green peppers, it will tempt your appetite families. How food processing is very practical, very fitting for those of you who do not have much time to cook.

The materials used to make it quite simple, namely:

1 chicken, washed, cut into 8 pieces
1 tbsp lemon juice
2 tsp salt
3 tablespoons cooking oil for sautéing
2 pieces of orange leaves
1 piece of lemon grass, crushed roots

Subtle seasoning needs to be prepared as follows:

8 red onions
5 cloves of garlic
10 large green chilies
5 pieces of green chili
3 cm ginger
2 cm turmeric
3 eggs hazelnut
1 tsp salt
1 tsp sugar

How to make it quite difficult that is, Marinate the chicken pieces with lime juice and salt, set aside, naira for 15 minutes. Fried chicken in oil until golden brown much.

Stir-fry the whole spices until fragrant and ripe, lime leaves and lemongrass enter. Then enter the fried chicken. Green chili seasoning mix until evenly distributed. Serve warm.

You can adjust the level of spiciness green chili chicken recipe is to your taste. Large green chili basically not spicy, just give it a distinctive aroma of rotten green chilies. Spicy flavor derived from cayenne pepper is used, so to get a taste of spicy to suit your taste, adjust the use of cayenne pepper. Good luck J

Salt Chilli Squid

Morning buddy .. This time I will give you back recipes tasty and fresh food that comes from animals that are so tempting that sea squid. During this probably has a lot of well-known types of processed foods squid, and this one is Salt Chilli Squid.

Wine suggestion: A crisp, white light to medium bodied with good fruit worked a treat here, but make sure it is not bone dry you need to balance the chili . We suggest either good Albarino / Alvarinho [ we drink Soalheiro Alvarinho from Portugal ) that complements the salty taste or a dry German Riesling from a good manufacturer like Leitz in the Rheingau, Nahe or Dönnhoff in which will bring a good level of fruit and dryness . It's really with acidity to balance the fruit as opposed to the perception of Australian Riesling really bone dry and will fight with chili.

And the following materials can be used to make Chilli Salt Squid for 2 servings. Please try J

Chilli & Salt Squid with Cucumber Salad

2 medium squid (tubes and tentacles), cleaned - we use 500g baby squid
2 spring onions, finely chopped
2 tablespoons peanut oil
½ red chilli, finely chopped
3 cloves garlic, finely chopped
Salt and pepper

For the cucumber salad:

½ cucumber, seeded and sliced into thin ribbons
4 tbsp rice vinegar
Pinch of caster sugar

For the way of presentation are input cucumbers into a serving dish, and then pour over the vinegar and sugar in reserve. After that sliced squid tubes in half lengthwise and lay out flat with the inside facing up. Score the tube at an angle of about 5mm apart but be careful not to slice all the way through. Rotate 45 degrees squid and scored again in the corner. After scoring the squid pieces into 2 cm wide strips. Cut large tentacles in half and leaving a small overall.

Easy not to present this delicious meal. Yukk let us taste

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned.

There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite…I remember it like it was yesterday.

It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good that at some point you’ll be faced with a few leftover grilled chicken breasts. Will you take the easy way out, and make chicken salad? Or, will you be brave and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be Asian, yet looks close enough to upset people anyway. I can’t do anything about that, and won't be dissuaded from using sweet, rich cashews, and a spicy, sweet and sour sauce to disappear some leftover, grilled chicken just because some people will get annoyed.

Sure, there are a hundred ways to make it “better” or more “authentic,” but on a weeknight after a long day at work, with your show coming on in 20 minutes, none of that matters. This isn't about what you think when you taste it; it’s about what you don’t think. And what you don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you didn’t tweak this to your own personal tastes. It really is a versatile recipe, and one I hope you try soon. Now, get out there and grill too much chicken, and as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts), cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro

Slow Cooker Red Curry Beef Pot Roast – Teaching Old Meat New Tricks

When shopping, I like to take a quick peek at the end of the meat case where they sometimes have marked-down cuts that are past their prime. I usually stay away from the smaller, thinner pieces, as they tend to go bad faster, but once in a while I’ll find a big roast, like the one that inspired this delicious red beef curry; and as the old saying goes, the only thing better than a 3-pound chuck roast, is a half-priced, 3-pound chuck roast.

By the way, this “Reduced for Quick Sale” meat is generally fine taste and texture-wise, but the surface of the meat has oxidized, so it doesn’t look very appetizing. Other than that, it’s perfectly fine to use, especially in a slow-braised recipe like this.

I cooked mine on low, for about 7 or 8 hours, until it was fork tender, but if you’re in a hurry, you can do it on a higher setting. Conventional wisdom is that the longer slower method is superior, but in all honesty, I don’t think there's a huge difference, so suit yourself. No matter what setting you use, simply do not stop until the meat is tender.

Some of the most frustrating emails I get, are the ones that say, “I followed your braised-whatever recipe exactly, but the meat came out hard.” Actually, no you didn’t. Every time I give an approximate cooking time for something like this, I’ll always say, “or until fork tender.” So why would anyone stop cooking it while the meat is still hard? I find it as mystifying as I do annoying.

Anyway, assuming you don’t stop, won’t stop, until the meat is succulent, you are in for a real treat. Feel free to add any vegetables you like, and if you want, you can cook them separately and just add to the finished dish. I generally don’t serve this over rice if I use potatoes, but that's just my personal hang up, so don’t feel like you need to deny yourself that particular pleasure. I really hope you give this a try soon. Enjoy!

Ingredients for 4 giant or 6 regular portions:

2 1/2 or 3 pound beef chuck roast

salt and pepper to taste

2 tsp vegetable oil

1 chopped onion

1 or 2 tsp red curry paste, or to taste

2 tsp ground cumin

1 tsp ground coriander

2 cups chicken broth

1 can (14 oz) coconut milk
1 can (10-oz) diced tomatoes with green chilies (or any diced tomato product)

3 tbsp Asian fish sauce, or to taste

1/4 cup brown sugar

1 tbsp tomato paste

4 cloves minced garlic

1 thumb-sized piece of ginger, sliced

juice of one lime
2 bay leaves

1 1/2 pound small potatoes, halved

4 or 5 baby bok choy, sliced

1 rounded teaspoon cornstarch, dissolved in 1 tablespoon cold water

To garnish:

chopped roasted peanuts

chopped fresh cilantro leaves

Duck Leg Adobo – A Real Family Meal

If you’ve worked in restaurants before, you know that every night before service the staff sits down to what’s called the “family meal.” One of the younger cooks is usually charged with scraping together something filling and, more importantly, not expensive. It was during one of these meals that I first had adobo.

When I worked at the Carnelian Room in the late 80’s, much of the kitchen crew was Filipino, so chicken and pork adobo was a very common dinner. One of the dishwashers made a particularly great version, and I fell in love with the bold, simple flavors. I also remember being pretty annoyed that the dishwashers there were better cooks than I was at the time, but that’s another story.

Anyway, I happened to have some duck legs around last week, and all it took was a well-timed email wishing for adobo to inspire this video. I understand that most of you will not use duck for this, but if you do, be sure to save the fat.

Duck fat is prized by chefs, and more heart-healthy than people realize. It can be used for just about anything you’d normally fry in butter or vegetable oil. I roasted some Brussels spouts with mine, but it also will make just about the best homefries you’ve ever tasted.

Like I said in the video, no duck, no problem. If you can simmer it in a sauce, it will work in this recipe. Because of the high soy sauce content, be careful about over reducing, but other than that, not much can go wrong. This is cheap, easy, and very flavorful, which is why it makes for such a great “family meal.” Enjoy!

Ingredients for 6 duck legs:

6 duck legs (or about same amount of chicken or pork)

salt and pepper to taste

1 tbsp vegetable oil

1 tbsp reserved duck fat

1 large onion, sliced

8 cloves garlic, minced

1 cup seasoned rice vinegar (if not seasoned, use a little sugar to taste)

1/2 cup soy sauce, or to taste (this is a fairly salty dish, so if you're not into that kind of thing, add less and adjust later)

1 1/2 cups chicken broth

2 tsp sambal chili sauce, or other hot pepper sauce to taste

2-4 bay leaves

Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.

I’ve been doing this for five or so years now, and this may be my favorite version. Just adding the always interesting Asian pear to a standard coleslaw would’ve been a nice enough touch, but what made this so special was the subtle heat from the pickled ginger.

I can just imagine how great that piquant punch is going to work with roasted turkey, and while I still have weeks to wait for official verification, I’m pretty confident. I’m also confident you’ll be able to find some pickled ginger, especially if you have any sushi bars near you.

By the way, this is not one of those “make the day before” coleslaws. You want everything fresh and crisp, and if you leave it overnight, not only will it get soggy, but it will be way over-marinated. You can make the dressing beforehand, as well as slice up the ginger and cabbage, but wait until an hour before the dinner to cut the pear and toss everything together.

Anyway, if you’ve never considered a coleslaw for one of your holiday side dish selections, I hope this unusual, but very delicious variation inspires you to give it a try. Enjoy!

Ingredients for 6 servings:

1/2 small green cabbage, thinly sliced

1 large Asian pear, thinly sliced

1/3 cup finely sliced pickled ginger

1/4 cup sliced green onions

1 tsp toasted sesame seeds

For the dressing:

1/2 cup mayonnaise

1/3 cup seasoned rice vinegar

1/2 to 1 tsp yellow miso paste, or to taste

hot sauce to taste (I used sriracha)

*Best if tossed together no more than an hour or two before service.

Miela Tahril

Chianti Beef Rigatoni

Sunshine Fish Curry Pak Choi

Wasabi Salmon with Cucumber Salad

Halloween Pumpkin Pie

Gardener Pie

Warm Asparagus with Potato Salad

Grilled Sausage Sauce ( Menu Buka Puasa )

Gooseberry and Elderflower Mess

Honey Chicken Stork ( Menu buka puasa )

Green Chilli Chicken ( Menu Buka Puasa )

Salt Chilli Squid

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

Beef Satay – You Should Warn Your Tongue

Cashew Chicken – Keeping it Not Real

Slow Cooker Red Curry Beef Pot Roast – Teaching Old Meat New Tricks

Duck Leg Adobo – A Real Family Meal

Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

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