Tag Archives: coleslaw

Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!ūüćĒūüĆě

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

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Baja Fish Tacos (w/ Cilantro Slaw & Avocado Cream Sauce)

There’s not a thing I miss more from my days in San Diego than some baja-style fish tacos!!  Now don’t get me wrong, I love just about every taco I can get my hands on, but that fresh fish flavor and crisp acidic slaw may just have my heart…

My recipe below is sure to put you in the mood for the sound of the ocean…or maybe just a bit of Sublime on the stereo and a shot of tequila in the meantime ! ūüėČ

**Gluten Free

The Starting Lineup

Fish Tacos

  • Corn tortillas (homemade or store bought, warmed)
  • 1.5 lbs Mahi-Mahi fillets
  • 1 cup rice flour
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp each: garlic powder, onion powder and paprika 
  • Canola oil (to fill 1/4 up a pan/not fully cover the fish)

Cilantro Slaw

  • 1 bag shredded cabbage (sometimes I don’t use this entire bag for this, fyi)
  • 1/2 cup cilantro
  • 1/4 cup Red onion, chopped
  • 1 jalapeno, seeded and finely diced
  • Juice of 1 ripe lime
  • 1/4 cup mayonaisse (to taste)
  • 2 tsp Apple cider vinegar (to taste)
  • 1/2 tsp cumin
  • 1/2 tsp salt

Avocado Cream Sauce

  • 1 ripe avocado, pitted and skinned
  • 1/2 cup sour cream
  • 1/4 cup cilantro
  • 1 jalape√Īo, seeded and rough chopped
  • Juice of 1 lime
  • 1/2 tsp cumin
  • Pinch of salt
  • **if too thick, slowly add in 1/4-1/2 cup of water and blend

Let us begin this fiesta!!  Here I like to start with the Cilantro Slaw, followed by the sauce, so that the flavors meld together well..

Slaw

 This is super simple friends!  Start by rinsing the veggies and then get to a slicin’ and a dicin’!  

In a large bowl, combine all of the ‘Cilantro Slaw‘ ingredients and toss together.  Make sure to give it a taste test for seasoning, etc and then cover with plastic wrap.  Set aside in the refridgerator and we’re on to our sauce! 

   Sauce

 Begin by taking out your blender and prepping the cilantro and jalape√Īo.  

Now just like the above slaw, add all of the ‘Avocado Cream Sauce‘ ingredients to your blender and pulse till smooth.  If it’s too thick for your liking/hard to blend (always is for me..) then slowly add in a little bit of water at a time till the creamy, smooth consisitancy is achieved! 

   Pour into an airtight container and set aside in the refridgerator till dinner time.  **If you have a squeeze bottle (kind of like those old school ketchup and mustard bottles), those work great!

Fish Tacos

 Bring a saute pan with the canola oil up to temp (350 degrees-about medium heat).

In a shallow dish sprinkle the over the Mahi-Mahi.

In another shallow dish, add in the rice flour (along with the cumin, cayenne, salt, garlic & onion powder and paprika).  Whisk together.

 Finally, dredge each fish piece in the rice flour, shaking off any excess and transfer to a plate.  Once all your seasoned fish has been dredged, gently lay 2-3 pieces at a time into the hot oil.  **Do not overcrowd the pan..it would then ‘steam’, oil temp would drop and you can kiss your crunchy fish buh-bye! 

 Allow each side to cook appx 2 minutes, until a golden brown and transfer to a paper towel lined plate while you finish the rest. 

 **Meanwhile, I am making corn tortillas and keeping them warm.  For store-bought, still place each tortilla onto a HOT NON-oiled pan for about 20 seconds or so each side to slightly char and keep warm. 

  Assembly time!!!  Place a crunchy piece of mahi-mahi onto each warmed, corn tortilla.  Next top with a good helping of the Cilantro Slaw and a healthy drizzle of the Avocado Cream Sauce…and in true “me” fashion, I always add a few thinly sliced jalape√Īos for added kick!  Mmmmm…enjoy!!  **margarita optional ūüėČ 

 

Texas Tostadas (pulled pork & Memphis-style ‘slaw topped corn cakes)

Around here we like our meals hearty, full of flavor and simple. ¬†We’re also always torn between either mexican food or southern supper favorites. ¬†Well if you mash those two together, you get this creative and delicious fusion!
Please don’t be afraid either..the ingredient list may seem long, but this is mostly a crockpot recipe. ¬†So spend the extra 5 minutes to put together the dry rub and you can walk away for hourrssss! ¬†*Plus, you can make the corncakes your way if you’d like, a.k.a. Jiffy.

Top the shredded pork with this memphis-style ‘slaw (not too creamy, slightly tangy), a good drizzle of your favorite BBQ sauce (I like thinner based) and a side of thick cut white onions and dill pickle slices and peppers. ¬†This is Texas afterall..its a must with BBQ!

The Starting Lineup

Pulled pork

  • ¬†6lb+ pork shoulder
  • 1 cup chicken broth
  • 1 sweet onion, thickly sliced

Pork Dry Rub

  • 1 Tbsp black pepper
  • 2 tsp cayenne pepper
  • 2 Tbsp chili powder
  • 2 Tbsp cumin
  • 2 Tbsp dark brown sugar
  • 1 Tbsp mexican oregano
  • 3 Tbsp smoked paprika
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar¬†

Coleslaw

  • 1 bag precut slaw mix (about 16oz)
  • 1/2 cup mayonaisse
  • 1/4 cup apple cider vinegar
  • 1 Tbsp light brown sugar
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1/2 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground coriander
  • 1/4 tsp onion powder¬†

Corn Cakes

  • 2 Tbsp evoo
  • 1 cup sweet corn kernals (frozen, defrosted fine)
  • 2 Tbsp shallot, minced
  • 1 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 large eggs
  • 1 cup heavy cream
  • 3/4 cup yellow cornmeal
  • 1/2 cup flour
  • 1/2 cup masa harina flour
  • 2 tsp baking powder
  • 1 tsp white sugar
  • 1/8 tsp cayenne
  • 3/4 cup water
  • Creole seasoning
  • Vegetable oil¬†

Garnish

  • BBQ sauce of choice (we like Franklins)
  • Sliced white onion
  • Dill pickle slices
  • Pickeled whole jalapeno peppers

The night before, place all of the dry-rub marinade ingredients into a large ziplock freezer bag and shake up.  Then add the pork shoulder into the bag and coat with the dry rub.  Zip tight and place in a shallow dish into the refridgerator and allow to marinate over night.  *you can also coat the pork with the dry rub by hand and then place into a shallow dish, saran wrap overtop, then refridgerator.

Ahhhh…rise and shine!! ¬†Break out the crockpot and we’ll get this going! ¬†Spray the interior with non-stick spray and lay the sliced onions down. ¬†You’ll now simply place the dry-rubbed pork shoulder over top along with the cup of chicken broth. ¬†Cover this up and turn on low for 8-10 hours minimum.

¬†¬†¬†We’ll now head over to the coleslaw…this is simple too! ¬†In a large bowl pour in the cabbage blend. ¬†In a smaller bowl, whisk together all of the other ingredients. ¬†Once combined, pour over the cabbage and toss to coat. ¬†Cover with saran wrap and keep in fridge till dinner time (or at least one hour).

¬†¬†¬†¬†¬†Here is where you get a long break…let that pork cook down, become tender and caramelize. ¬†…or you may not be getting a break and you’re off to work, but hey, dinner will be ready in the evening when you return!

We will now imagine the time has passed… and you’re ready to prepare the corn cakes!

Heat the evoo (extra virgin olive oil) in a saute pan over medium heat.  Add in the corn, shallots and a pinch each of salt & pepper.  Allow to cook, while stirring, until tender (about 5 minutes).  Remove from heat.

   In a large mixing bowl, whisk together the heavy cream and eggs.  To that, add in the corn meal, flour, masa harina, baking powder, baking soda, cayenne, salt and the water.  Mix well.   Finally fold in the sauteed corn & shallots.

¬†¬†¬†¬†¬†In a large pan or cast-iron pan, heat up about 1 Tbsp of vegetable oil over medium heat (not quite smoking). ¬†Pour in about 1/4-1/2 cup of corn cake batter forming a pancake shape. ¬†Cook these for about 2 minutes per side, adjusting heat as necessary. ¬†Once each ‘cake’ has finished cooking, transfer to a paper towl lined plate and sprinkle a bit of creole seasoning over each side. ¬†Repeat with the remaining batter till finished.

Ok. ¬†The slaw’s flavors have all melded together, the corn cakes are finished and it should be time to pull apart that pork! ¬†You can transfer to a serving dish, or leave in the crockpot. ¬†You can also use your hands to pull apart (cool slightly) or use forks/tongs.

Assembly time! ¬†On a plate lay down one or two corn cakes (this is more filling than you’d think) and top with a healthy amount of shredded pork. ¬†Next spoon another generous amount of ‘slaw atop those two and then drizzle the entire beast of supper with bbq sauce. ¬†Right next to this youll place some onions, pickles and a hot pepper. ¬†Mix together, dive in, eat up & enjoy!!! ¬†You may need a Shiner Bock to go with this..or heck, even a Lone Star!!

Chicago ‘Slaw Dogs

Today I was torn between the flavors of a Chicago Dog and a southern style coleslaw topped version…then *ding! ¬†Why not combine the two!?!

Genius…the crisp crunch of coleslaw, but with the flavors of a tangy Midwest Chicago hot dog. ¬†I may never go back to either…I’m sold!

The Starting Lineup

  • 1 pckg all beef franks
  • 1 pckg rolls/hot dog buns
  • 3-4 cups precut coleslaw (cabbage blend)
  • 2 Tbsp yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/2 extra virgin olive oil
  • 1/2 cup white onion, chopped, to taste
  • 1/4 cup sweet pickle relish, to taste
  • 1/4 cup pickled sport peppers (or peperoncini’s), chopped, to taste
  • 1 tsp celery salt, to salt

Garnish

  • Tomato slices
  • Dill pickle spears¬†

In a large bowl, combine the mustard, apple cider vinegar, EVOO and celery salt. ¬†Give this a good whisk…when you think you’re done, you’re not. ūüėČ Whisk some more!

¬†¬†¬†Next add in the chopped onion, sweet pickle relish, sport peppers (peperoncini’s) and give another solid stir.

¬†Finally fold in the cabbage-blend to the Chicago ‘Slaw vinaigrette until it’s completely coated. ¬†Here is where you should give this a taste and adjust your ingredients if necessary. ¬†Do you prefer it sweeter? Than more pickle relish. ¬†Do you like more heat? ¬†Then double up on the hot peppers, etc.

¬†After you’ve perfected your slaw, cover your dish with Saran Wrap and place in the refridgerator for at least 30 minutes.

Once it’s time to eat, cook your hot dogs to your preference (grill, boil, nuke, sear, broil, saut√©…you understand) and place in the bun. ¬†You’ll then add a couple of tomato slices and a dill pickle spear on the sides of the cooked frank and top with a hefty helping of the Chicago ‘Slaw! ¬†Enjoy! ¬†…Grab a napkin too!

Chipotle Dr. Pepper Pulled Pork

Texas. ¬†Dr. Pepper. ¬†These two go together like beans & rice, Oreos & milk, sour cream & onion…you get the idea. ¬†The dark-hued bubbly soda pop was created in the late 1800’s in a city known as Waco, Texas. ¬†This “Texas Native” is a proud product in these parts…

So after watching my beloved Food Network, it was only natural that I tweaked a recipe to fit my mood that day. ¬†This recipe is now so easy, because it’s a crockpot meal! ¬†Every busy family’s favorite kind! ¬†Did the crockpot inventor ever win a noble peace prize by chance??? ¬†He or she can have my vote!!

The Starting Lineup

  • 4-6 lb pork butt/shoulder
  • 2 cans of Dr. Pepper
  • 3.5-7 oz of chipotle in adobo
  • 1 onion, quartered
  • Salt & Pepper
  • Chili powder
  • Non-stick spray

Optional

  • Coleslaw
  • Sandwich buns¬†

Spray your crockpot with the non-stick spray. ¬†Easy cleanup is our friend!! ¬†Lay your quartered onion into the large ceramic bowl.¬† Onto the pork…liberally sprinkle all over with your salt & pepper. ¬† To taste, add a bit of chili powder as well.¬† ¬† Place the pork butt on top of the onions. ¬†Next pour your can of chipotles (plus sauce) over the pork. ¬†After that spicy can is empty, simply pour each can of Dr. Pepper over everything. ¬†This is all ridiculously simple.¬† ¬†¬†¬† Place the lid onto the filled crockpot and turn on low. ¬†I leave ours (untouched) for an easy 8-10 hours. ¬†This comes out gloriously tender. ¬†Everytime.¬† ¬† Now, how you decide to serve this is your own call, but I’ll tell you a little bit on how we enjoy ours…

I make a super simple slaw (precut cabbage mix, a bit o mayo, a bit of granulated sugar, a couple dashes of apple cider vinegar and some S&P…not too wet here).

I then slice, in half, some bakery sandwich/hamburger rolls and toast them. Pile on that fall-apart Chipotle Dr. Pepper Pork, an extra drizzle or two of the sweet & spicy sauce and good helping of crunchy slaw.  Never fails.   

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