My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, February 21, 2012

Maw-Maw's Slaw

Happy Mardi Gras or Fat Tuesday, whatever you call it. Today is the day to eat up everything you're thinking of giving up for Lent.

There are Jambalaya, Gumbo's and Etouffee on every blog. What happen to salad? I'm not sure who's Maw-Maw this recipe came from, but neither is Emeril. This is right from his Louisiana Real & Rustic Cookbook, and is recommended with fried fish and Mardi Gras foods. This is not your ordinary slaw. This is good stuff!

Maw-Maw's Slaw
8 servings
print recipe

Make your mayonnaise first or the day before.

1/2 pound white cabbage, shredded (2 cups)
1/2 pound red cabbage, shredded (2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (2 cups) Kale is my personal favorite.
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley
1 recipe One_Egg Mayonnaise (recipe below)
1/4 cup Creole or whole-grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar

Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayo, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least one hour.

Serve chilled. The slaw can be made(or chilled) three hours ahead.

One-Egg Mayonnaise (pronounced "My-O-naze"
1 1/4 cups

1 egg
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt

In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once of twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.


Note: Only a member of this blog may post a comment.