Grilled Churrasco Skirt Steak With Chimichurri (Plus BONUS VIDEO!)

It's not likely that skirt steak would really be on the same tenderness scale as say, filet mignon... But, ask people who've had it (cooked properly, of course) to rate it's flavor on a scale from 1 to 10 and I'd bet you plenty that 99.9% of the card-carrying carnivores on the planet would happily answer that it's an absolute 10. (or maybe even higher!)

We've made this particular steak recipe from Daisy Martinez many times since we first tried it last Summer and I have to say that it's one of the most delicious cuts of beef I've ever tasted. I won't lie...because it comes from a more muscular part of the cow, it does have a texture that's a tiny bit chewy, but not at all in a bad way. Just imagine the texture of perfectly smoked ribs... yeah, it's something like that. It's definitely the type of steak that has to be sliced against the grain, similar to flank steak or tri-tip, but it's not too expensive and the incredible flavor will satisfy even the pickiest of "steak connoisseurs".

...And then there's the Chimichurri sauce that tops this steak. It's the perfect compliment to a rich cut of beef like skirt steak. And Daisy uses an amazing little trick that I'd never seen before, that is meant to add extra tenderness to the meat and I kid you not... it works like a charm!

As a little bonus, especially for all of my very dear friends who've stuck around and have never given up on me through all of my unannounced (and often extra long) absences from the blogosphere, I've faced one of my biggest fears - making my own demonstration video) included a bonus video showing you how, after years of trial and error, I figured out the way to saute the perfect mushrooms to serve alongside steak or other dishes.

You can check out that post, complete with the bonus video (made by yours truly!) by clicking ➞HERE.

Churrasco Skirt Steak
By: Daisy Martinez
(Serves 4)

FOR THE STEAK:

• 2 skirt steaks (about 1Lb each), trimmed of fat and cut in half, crosswise
• Sea salt and fresh ground black pepper
• 1 teaspoon onion powder
• 4 tablespoons red or white wine vinegar (I prefer red)
• 1 tablespoon extra-virgin olive oil

1) Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably.

(Now for Daisy's awesome tenderness trick!)

2) Placing your thumb over the top of the bottle to control the flow, sprinkle the (approx) 2 tablespoons of vinegar over the steaks and brush lightly with the olive oil. Allow the steaks to marinate for up to 30 minutes at room temperature, or refrigerate in a tightly covered dish for up to 2 days. I won't go into the science behind doing this step, but trust me, it's amazing what a difference it makes with your tougher cuts of meat!

3) Heat your grill to medium-high, or if cooking your steaks indoors on the top of the stove, place a large grill pan over medium-high heat. Grill the steaks, turning only once, to the desired doneness. Remove from the grill and let rest 5 to 10 minutes, loosely covered with some foil. Slice the steaks thinly against the grain just before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately.

FOR THE CHIMICHURRI:

• 1/4 cup red wine vinegar
• Salt and freshly ground black pepper
• 1 heaping teaspoon red pepper flakes, optional
• 4 cups flat-leaf parsley (from about 1 large bunch)
• 1/2 cup fresh oregano (not in Daisy's recipe so this is optional)
• 6 cloves garlic
• 1/2 to 3/4 cup extra-virgin olive oil

In a food processor, pulse the parsley and garlic until finely chopped. (Also add the oregano, if you decide to try it)

Scrape them into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. You can add some red pepper flakes, for a spicy chimichurri. (We didn't because unlike my beloved, I have very wimpy taste buds)

Set this aside until you're ready to serve. (this can be kept at room temperature for an hour or two - or refrigerated for 2 to 3 days in an airtight container)

Place the steaks in a flat dish that is large enough to keep them in a single layer. Season them generously on both sides with kosher salt and freshly ground black pepper.

Using the bottle itself, place your thumb over the top and drizzle 2 tablespoons of red wine vinegar (give or take) over each of the steaks, turning them over so that they're coated on each side.

Then, drizzle about the same amount of a nice light olive or vegetable oil over the steaks in the same manner.

Allow them to sit at room temperature for about 20 minutes while your grill (or grill pan) is heating up.

I don't have photos of the grilling process, but it's pretty simple. You can use a gas grill, a charcoal grill (which I recommend, because it gives the meat even more amazing flavor - see *Note a bit closer to the end of the post) or if the weather just isn't conducive to outdoor grilling, you can always use a heavy grill pan on your stove top.

First, prepare your grill, cleaning off the grates with a wire brush or crumpled foil and tongs, if necessary. You'll be grilling the steaks over direct heat.

Next, using long grilling tongs, oil the grill grates with a clean rag or a couple of sheets of folded paper towel coated in a little light olive or vegetable oil to help keep the meat from sticking. (Keep in mind that all meats when being grilled will sear onto the grates for a bit at first. You actually want this to happen because when it releases naturally from the grill, the meat itself is telling you that it's time to turn it.)

Using tongs (or your very clean fingers), place the room temperature steaks on the grill, directly over the prepared coals.

The standard times for grilling, depending on how you like your beef done. (All cooking times are approximate)

For medium rare: About 3 minutes per side, **turning them about 90 degrees on each side once halfway during each 3 minute period, to give them those great looking crosshatched grill marks. :)

For medium: About 4 minutes per side, repeating the steps above.

For well done: I'm going to be honest here... when it comes to well-done beef, I wouldn't know how long to tell you to cook it because, in our house, well-done steak has never actually happened. lol

**Please don't use a fork or anything pointed to pick up or move any meat around as it's cooking. Piercing the meat, allows all of the delicious juices to escape and that will leave you with dry, tough meat.

Once the meat is cooked to the doneness/temperature that you prefer, place it on a clean plate, cover it with foil and allow it to rest for about 5 to 8 minutes. This helps any juices that naturally want to run out after cooking, to absorb back into the meat fully - and that keeps it moist and flavorful.

When the steak has rested, place it on a cutting board and slice on the diagonal, cutting against the grain of the meat. With skirt steak, you'll usually find that you have to turn the meat slightly as you're slicing it, because the grain in this cut of beef tends to change directions a little bit from one end of the steak to the other.

*Note - We don't use charcoal lighter fluid - or the charcoal briquettes that come already infused with it. If you like it or find it convenient, that's fine. It all comes down to personal choice. It's just that we feel that it adds an unpleasant chemical flavor to the foods that are cooked when using it.

We use a charcoal chimney instead. They aren't expensive and you can find them at just about any retailer that sells barbecue grills and equipment.

As a side note: In case you're afraid it might take longer to get the coals going, the truth is... it really doesn't. As a matter of fact, we've found that to get from fresh out of the bag briquettes to the point where they're just right for cooking, takes the same amount of time!

PS ~ Don't forget to check out my post and video on how to saute mushrooms like a boss! Just click right HERE!

Enjoy!

Mary


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Filet Mignon with (homemade) Bernaise Sauce

If you're a true-blue red meat eater, then you'll probably agree that the very best cut in the butcher's case, is the Filet - or as it's also known - the Filet Mignon. When you find it on the menu in restaurants that tend to be known for their rendition of this delectable piece of beef, there can be some confusion about the name they use. Because the filet comes from what's referred to as the tenderloin section of the cow, the name given to the cut is usually determined by either the weight/size of the cut and/or the area of the tenderloin that the steak happens to be cut from. This can also vary from one country to another, but since I'm located in the US, I'll go with that one for demonstration purposes.

*Tip: If you do a search on the web for "beef cuts diagram (insert your country of choice)" you can easily find a diagram and an explanation of how beef cuts are determined in that particular country.

You can find a detailed explanation of the different cuts used in the US, HERE.

Source: Ask The Meatman

The above diagram shows how a whole tenderloin of beef is generally cut into different usable portions. (well... it's all usable, of course) So, this should help to explain why some menus might offer up a tournado, as opposed to a filet or a filet mignon, or why there might be a dish that highlights just the tenderloin tips. In the end, they are all parts of the same main cut of beef. (and of course, they're all delicious!) Now let's get on with the recipes, shall we?

This recipe is for 2 people, but it's the same method of prep and cooking if you're feeding 8. In all honesty, if the Hubbs and I are going to be doing that, we'll roast the whole tenderloin. The next time we do, I'll be sure to post it here on the blog.

The recipe for the Lyonnaise Potatoes that I served with this meal can be found HERE. I'll also include how I prepare the green beans at the end of this post.

Pan Seared or Grilled Filet Mignon
(Sauce Bearnaise Recipe To Follow)

• 2 Filets, cut 1 & 3/4 to 2 inches thick, or approx 8 oz each
• Kosher Salt
• Fresh Ground Black Pepper
• Vegetable or Light Olive Oil

1. Remove the filets from the refrigerator about 20 to 30 minutes before cooking, in order to bring it closer to room temperature. Throwing an ice-cold piece of any kind of meat onto a hot cooking surface will cause the meat to seize up from the shock of the transition and this will significantly reduce the overall tenderness of the finished product.

2. Once the filet has reached room temperature, season it liberally on all sides with the kosher salt and freshly ground pepper. Now, you might be tempted to add some kind of steak seasoning or marinade at this point. Please don't! Why is that, you ask?

Well, if we were cooking a less expensive cut of beef, like say... london broil, then that would be just fine. In fact, it would actually be a good idea. But, in all seriousness, why would you ever want to add a bunch of different flavors, that are only going to compete or (even worse) mask the true flavor of a glorious piece of beef like filet mignon? Besides, we'll have the luscious bearnaise to "complement" the beef when it's served and that's all you could possibly want or need in this situation.

3. If you are going to grill this outside on your gas or charcoal grill, you'll want to start the heating method, around the same time that you take the beef out of the fridge. With either type of grill, you'll want to have one area where you can use direct heat and another that you can move the meat to an indirect cooking space.

3b. In our case, we cooked this in the house, because it was the dead of Winter here in the Northeast. We're just not that big on cooking outdoors in 10° F temperatures on a deck that we'd have to shovel a path through knee-deep snow, just to get to the grill. Ha!

4. When cooking the filet indoors, the first thing you need to do is to preheat your oven to 400° F. Once the oven is preheated, place a heavy skillet or grill pan on your cooktop and heat it up to just below the smoking point. (That's pretty hot, but it's necessary to sear the meat well.) It helps to have an outside vented fan, or to at least be close to a window or door that you can open a crack to keep any smoke due to searing the meat, from setting off your smoke detector. (If you can reach it easily enough, you might want to temporarily disconnect it, if possible. Just don't forget to reconnect it, as soon as you're done searing!!)

5. (Only after it's heated) Brush a thin layer of vegetable or light olive oil over the surface of your pan. Filet is basically a very lean cut of beef and while you don't want to add a lot of fat to it, you do want to put just a thin barrier of oil between the meat and the very hot pan in order to keep it from charring too much or too quickly. The searing process is going to form a lovely brown crust on the meat as the juices caramelize while it cooks.

5b. So... that being said, using a pair of tongs, place the steaks in the pan. Even though you'll be tempted to turn the steaks in just a minute or two, allow them to cook on the first side for about 3 minutes, before touching them again. This is the start to that lovely brown crust that you know and love, on the steaks that you get at the high-end steakhouses. You'll find that this crust will allow the meat to release effortlessly from the pan. If it's stuck, it's not quite ready to turn. Repeat this process for about 30 seconds on all sides.

*Tip: (never use a fork when cooking meat, because piercing it will let all of the wonderful juices run out into the pan and not stay inside the meat where we want them.)

6. Once the steaks are all seared, place the pan in your preheated oven for about 5 minutes for medium rare (130° F to 135° F) or 6 minutes for medium (135° F to 140° F degrees).

Now, the last thing I want to do is offend any of my wonderful friends and readers, but if you want your steaks any more well done than that, you're on you're own. My whole life, I've been a medium rare kinda gal and the Hubbs is the same. The only time you'll ever see either of us order our beef cooked medium, is when we are ordering a hamburger. Medium well or (heaven forbid!) well done, especially when you're dealing with an amazing cut of beef like this, is pure sacrilege! Since it is Valentines Day weekend, for those who insist on cooking the meat further, I will at least give you THIS LINK, so that you can gauge the proper time and temperature.

7. When your particular cooking time is up, remove the pan from the oven and cover the steaks loosely with some aluminum foil. As is true with all meats, there will be a bit of carryover cooking during this time, so if you really like your steaks more on the rare side, you might want to take them out a minute or two earlier.

You can use an instant read thermometer if you wish, but we don't like piercing the meat at this point, because we want to keep every bit of juice in there that we can. Using one of those on a whole roast beef or chicken is one thing, but on a delicate steak like this... we'd just as soon go by our gut. (and past experience!)

Now... On to the sauce!

Sauce Bearnaise is our favorite of all of the classic French sauces ever created! I used to think it was something that only a classically trained chef could possibly achieve. That is until one night several years ago when I finally gathered up the nerve to ask the owner (and wife to the chef) of our most favorite of restaurants, if her husband could possibly share his recipe with us. In her lovely French accent, she asked me to wait just a moment and she would go ask. The sheer anticipation had me both giddy and terrified at the same time. After all, we'd been celebrating our most special occasions at this restaurant for many, many years and I certainly didn't want to anger the chef!

Luckily, my fears were completely abated, when she appeared back at our table with a small piece of paper in her hand. Yes, you guessed correctly! It was his recipe for Sauce Bearnaise! And I've been happily and proudly making it ever since! This wonderful man has since passed away, but his wife and children continue to run this amazing French bistro style restaurant that has served it's delectable food to many a celebrity, après races at the Saratoga Thoroughbred Race Course over the years. And I am now about to share one of my most very prized culinary possessions with all of you!

Sauce Bearnaise
(Serves 4 to 6 people)

• 1 Lg Shallot, finely minced (or 2 small)
• 3 Tbls Fresh Tarragon, chopped (heaping)
• 1/4 Cup Champagne or Tarragon Vinegar
• 3 Lg Egg Yolks
• 2 Sticks (8oz each) Butter, cut into 5 pieces each

OK... So, this is not a low fat sauce, but remember that each person is only going to be using a couple of tablespoons in total. It's not something that you're going to eat every day of the week. (although once you've tasted it, you might want to. lol)

1. Finely mince the shallot(s) and chop the tarragon. I recommend that you do your best to get your hands on some fresh tarragon because in this recipe I truly believe that it does make a difference, but you can use dried tarragon if that's all you can find or have on hand. Just be sure to use only half of the amount that you would use of the fresh herb. As a rule, dried herbs are generally about twice as potent as fresh.

Most of the major chain supermarkets and stores like Walmart Super Centers carry these small packets of fresh herbs in their produce departments.

2. In a small heavy bottomed saucepan, add your vinegar and shallots and bring them up to a simmer. Reduce by about half. You don't want it to boil too rapidly, because the reduction could happen very quickly and that could easily leave you with less liquid than you need. The mixture should be slightly thicker, or maybe a better description would be a little bit syrupy.

3. Once this is reduced, add in your tarragon and stir well to combine.

4. Separate your three eggs and place the yolks in a small bowl.

5. Taking the pot off the heat for a moment and with a wire whisk in your hand, carefully add one egg yolk at a time to the mixture and whisk it in completely before adding the next one.

6. You'll notice that the mixture is getting a little thicker with each addition. Once all three are whisked in, turn the heat down as low as it can go and place the pot back on the burner.

7. Begin adding the butter, one pat or piece at a time, whisking the entire time, until both sticks are fully incorporated. You'll notice that the sauce is going to keep getting creamier and a lighter yellow color as you go along.

8. Once you've finished adding the butter, season the sauce with about 1/2 teaspoon of salt and a few grinds of fresh black pepper and serve right away.

If you can't serve the sauce immediately, it's important to keep it warm, while not scorching it, drying it out, or having it separate on you. This is the part about making homemade Bearnaise that used to make me all anxious and spazzy - especially if I was serving it to company. But, I've learned a few little tricks over the years that have taken all of the anxiety out of it.

Tip #1 Keep the pan covered tightly after removing it from the heat. Just before serving, preheat a burner to low (or turn on a very low flame, if you have a gas stove). Once the burner is ready, remove the lid, place the pan on the heat and begin whisking rapidly. If the sauce looks like it's about to separate, add a tiny amount (1/2 tsp) of very hot tap water and keep whisking. Repeat adding the tiny bit of hot water until the sauce is smooth and creamy.

Tip #2 As soon as the sauce is done, pour it into a thermos. This should keep it warm for about 30 minutes, without it separating.

Tip #3 When all else fails, give your guests a fresh (and very large) glass of wine, quietly dump out the separated sauce and start all over again. It helps to have a spare shallot already minced, some extra tarragon that's already chopped and a couple of sticks of butter already cut into pieces. It really only takes a few minutes to make and if your guests are within sight of the stove, they'll be pretty impressed that you're just whipping up an uber fancy gourmet sauce, right in front of them!

The Sauteed Garlic Green Beans

In case you'd like to duplicate this meal exactly, I included the link to the recipe for the potatoes just prior to the filet instructions and here's a quick explanation of how I prepare the beans. I swear I could make these in my sleep, because they just happen to be one of my family's favorite vegetable sides. :)

These beans couldn't be more simple. They are washed, trimmed and blanched for 2 - 3 minutes in a large pot of liberally salted water, brought up just barely to a boil. They're removed from the pot with a large slotted spoon or strainer and immediately shocked in a large bowl filled with ice and water, in order to stop the cooking process. (This part can be done ahead and the blanched and shocked beans set aside at room temperature until you're ready to finish cooking them)

When the rest of the meal is just about ready, I place a heavy non-stick pan over medium-high heat, add a tablespoon or two of butter and 1 large clove of garlic that's been finely minced. (If you aren't a garlic fan, you can substitute about a tablespoon of finely minced shallots instead) The garlic is sauteed for just a minute, then I add the drained beans that have been patted dry with some clean paper towels to the pan and season them with 1 to 1 & 1/2 teaspoons of kosher or fine sea salt and 1/2 teaspoon of freshly ground black pepper. I then saute them for roughly 4 minutes, or until they are heated all the way through and are just barely tender, stirring frequently. Serve them immediately with your meat and potatoes.

Enjoy!

Mary



Don't Forget To Follow Me On Social Media! I Post Blog Updates, Ideas For Kitchen "How To's", Restaurant Recommendations And Reviews And Always Lots Of Photos!

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Thai Style Grilled Chicken Sandwiches With Sweet Chili Slaw

I know Summer over, but we enjoy sandwiches as an evening meal almost as often as we do for lunch, all year long. Your basic PB&J or grilled cheese on white bread or a simple ham and cheese on a hard roll are perfectly fine for a quick mid-day meal, but if we're going to be having a sandwich for dinner, I like to try to put something together that's a bit more substantial, yet doesn't require turning on the oven and won't leave me with a big old pile of dirty dishes to contend with at the end of a long day. This is one of those sandwiches. The beauty of this sandwich is that each of the components is pretty good on its own, but together, well.... let's just say that I really believe I have a real winner with this one.

I'm not always so specific about brand names in the recipes that I post, but one of the ingredients in this recipe is significantly different from every other brand that I've ever tried. It might seem like a subtle difference if you're comparing color or consistency... but it's the difference in flavor that's important, so I felt that I should mention it up front before I get on with the ingredient list and directions.

So... just what, exactly, is this important, mysterious ingredient that I'm going on about? Well, it's an Asian Sweet Chili Sauce called Mae Ploy and the reason that I'm going on about it so fervently is because it might not be available in your area or supermarket.  That is important because it's an integral part of the flavor profile of this sandwich and its ingredients. I've seen it on Amazon and a few other sites and also at some larger Walmart stores I've been to, both here in NY and in other states.

But, never fear!!! Since it is so important and I've made such a big deal about it, I've figured out a way that you can still get the kind flavor that it gives to the finished dish, if you can't find the Mae Ploy brand in your area and/or you don't care to purchase goods and services through the interwebs!!

This is how to do it:

Just add 1 level teaspoon of toasted sesame oil and a small clove of (crushed or pressed) garlic to each 1/4 cup of any decent brand of Asian Sweet Chili Sauce that is available to you.

There... Now we can get on with the recipe!

Sweet Chili Slaw

• 1 Regular Bag Slaw Mix (or 1/2 Family Sized Bag)
• 1 Cup Mayonnaise
• 1/4 Cup Mae Ploy Sweet Chilli Sauce (they spell it with 2 l's)
• 1Tbls Light Soy Sauce
• 1 Tbls Rice Wine Vinegar
• 1 Tsp Sugar
• 1/2 Tsp Celery Salt

I always make the slaw first, so it's flavors get a little while to really marry well.

Place your slaw mix in a medium-sized mixing bowl. In a separate bowl, whisk together the rest of the ingredients until well incorporated.

Pour the dressing onto the slaw mix and toss together until all of the slaw is coated well. Refrigerate for at least 30 minutes or it's perfectly fine to leave it overnight. Wait!!! Don't put the Mae Ploy away just yet. It's in the marinade for the chicken as well!

Before we move on, I just have to say...
It is not my desire, in any way,  to come across as all full of myself... but my hubbs will gladly attest to the fact that this slaw (on its own) is the best I've ever made. Hands down. In all honesty, I didn't start out to showcase the slaw itself. My goal was really just to create something that was both creamy and crunchy to top the Thai inspired chicken sandwich that I'd thought up a day or two before. But, there's something that the Mae Ploy adds to this traditional Summer BBQ side dish that I never expected and I sincerely doubt that I'll ever make coleslaw without it again.

Hubby's exact words: "This coleslaw is so good, our family and friends will be begging you to make it for every single party from now on."

Thai Style Grilled Chicken
(This is almost too easy... It's practically the same ingredients as the slaw dressing.)

• 4-6 Boneless Skinless Chicken Breasts (or thighs, if you prefer)
• 1/4 Cup Light Olive Oil (or other light cooking oil)
• 1/4 Cup Mae Ploy Sweet Chilli Sauce
• 1 Tbls Light Soy Sauce
• 1 Tbls Rice Wine Vinegar
• 1 Tsp Garlic Powder
• 1 Tsp Kosher Salt
• 1/2 Tsp Celery Salt
• 1/2 Tsp Black Pepper

Trim the chicken of any leftover fat or other bits, if needed. Using the tip of a sharp paring knife, pierce the chicken pieces several times, going all the way through the meat. (this is my secret to super tender, extra flavorful chicken and just about any other meat)

Whisk the rest of the ingredients together in a large mixing bowl and add the chicken, turning it over several times to fully coat it with the marinade. Cover the bowl with cling wrap or place the meat along with all of the marinade in a large zip-top bag, seal it tight and refrigerate for an hour or two. I don't recommend leaving it for longer than two hours, because the acid in the rice vinegar will begin to break down the meat too much and it will start to become a bit mushy. (for lack of a better word. lol)

After the marinating time is up, remove the chicken and grill it on your outdoor grill or a grill pan on your stove top. You can also broil the chicken in your oven, but I can't say that I'd recommend baking it. You could try it, but I'd watch it very closely and check the internal temperature after 20 minutes or so, making sure not to go over 170 degrees F.

Baking is a "dry" method of cooking and therefore, meats can get tough and they can dry out if they are over-baked. (and remember... meats will continue to cook after they're taken out of the oven and this can increase in temperature up to 5 degrees F.)

To Assemble The Sandwich:

The Hubbs likes to slather his with Sriracha before placing the top on, but I'm a card-carrying wimp when it comes to hot, spicy foods. If you're even more adventurous, you can add some thinly sliced Thai chilies or any other type of hot pepper that you like. I think the Hubbs has experimented with pickled jalapeno slices and enjoyed it, but he prefers the Sriracha. I believe it's a continuity thing, because of the Sriracha's Asian flavor profile.

Just split the roll/bun in half lengthwise and if you'd like to, you can toast it or throw it on the grill for a minute before continuing. I've done it both of those ways and I like it equally as well either way.

Slice the grilled chicken on the diagonal and arrange the slices on the bottom half of the roll. Spoon up a generous amount of the Sweet Chili Slaw on top, place the top half of the bun on and serve or eat!

You can slice the sandwich in half diagonally before serving as well, but if you do, I'd strongly suggest securing each half with a toothpick. Once that slaw is on top, it can be a slippery little bugger. LOL

For some reason, I tend to gravitate toward a nice hearty Ciabatta roll when I make a sandwich with grilled meat(s), but if you prefer a Hoagie/Submarine roll or a Hard/Kaiser roll, those will work well too. I think I like the Ciabatta rolls because they have lots of little air pockets to soak up the yummy juices from the meat and/or any condiments or sauces that you put on top.

Make sure to have plenty of napkins on hand, too! :)

As you can see, we like the slaw so much, we usually have a bit more on the side as well. :)

This slaw isn't just for this particular sandwich. Whip up a batch and bring it to or serve it at your next barbecue or potluck dinner. Fair warning, though... It's so different and so much better than a "traditional" coleslaw, be prepared for people to ask for the recipe. (I'm saying this based on personal experience)

Enjoy!

Mary


Don't Forget To Follow Me On Social Media! I Post Blog Updates, Ideas For Kitchen "How To's", Restaurant Recommendations And Reviews... And Always Lots Of Photos!

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Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!




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