8 of 52

i guess i’m a little behind on my recipe challenge for the year. traveling got the better of me the past couple weeks, but if i’m correct in my counting, i should be on recipe 9 this week. i’m still hoping to make a 9th recipe (probably from my peter reinhart book) this week, so be watching out for that.

enough talk though. down to business.

i’m still trying to not repeat too many recipes for our dinners, i don’t want to get burnt out on dishes, so i’m still scouring the internet for things that are easy to make and new to my cooking experience. well, something we haven’t had since we’ve been married is barbecue sandwiches. i know i made these at least once before we were married, and i know i made it with potato salad, but we decided it had been awhile and it was time to have them again. this time though, i paired it with coleslaw, which is my recipe #8.

side note: (see prep picture) it is a little-known fact that i am the messiest cook ever, maybe even the messiest adult with food (probably only my mom knew that before i was married, now matt knows the full extent of it). it was a good thing, though, that matt wasn’t here to see what kind of havoc was in the kitchen. i might have dropped cabbage on the floor, and some mayo might have also ended up there as well. it wasn’t pretty. back to the story though…

i used the other half of the roast that matt had used to make his barbacoa. i first tenderized the roast, then coated it well with salt and pepper, and then topped it with half a bottle of barbecue sauce and some butter and set it to cook on 325 for about an hour.

just after i started the roast, i started my coleslaw. i found this recipe on the food network, and it was labeled a “sweet and spicy”, which is kind of perfect for us.

here’s the recipe:

1 small head of cabbage or 1/2 large head of cabbage

4 carrots

1 medium white onion

1/2 c. mayo

1/4 c. mustard

2 t. apple cider vinegar

1 c. sugar

salt

pepper

1/2 t. cayenne pepper

1. quarter and core the cabbage. peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. toss the grated vegetables in a large bowl.

** i decided not to use a food processor, so i ended up chopping the onion, using a grater for the carrots, and chopping up the cabbage myself into small pieces (maybe 1/4″x 1/4″ bits).

2. prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. toss the dressing with the cabbage mixture and season with salt and pepper. cover with plastic wrap and chill at least 2 hours before serving.

**i was fearful that 1 cup of sugar was just too much, and slightly worried that it would oversweeten the slaw and that we would be able to taste the grains of sugar in the mixture, so i opted to put in somewhere between 1/2 and 3/4 c. of sugar. also, 1/2 t. of cayenne was not enough when i tasted the mixture, so i added a little more for an extra kick. i would recommend that if you try this, you adjust the dressing to the desires of your family. we like things with a kick, so this was wonderful for us.

i made the roast and coleslaw all prior to matt getting home from work, because i knew both would take a long time and we would be super hungry after working out. once we got home from our workout, matt graciously shredded the meat, and i worked on perfecting our barbecue sauce (which was mainly adding some vinegar to the barbecue sauce we had already been using) and letting the cut up meat warm and soak in the sauce before serving.

this was a really great meal for us, we both really enjoyed the flavors and i was so thankful that matt liked the coleslaw! the only other thing i would say is that this does require some planning. most of the time, matt and i cook together after we’ve worked out, and it doesn’t take too long, however, this was a different story since the meat would take awhile and the coleslaw needed to chill. something to consider if anyone tries it!

enjoy!

matt & rachel

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