For Whom the Slaw Coles

If you’re like me, you like the idea of coleslaw more than coleslaw itself, more often than not. That’s because nearly every incarnation of coleslaw I’ve tasted has run the gamut from boring and bland to gloppy and over-sweet. It’s sad, because coleslaw is such  a great, simple dish,  and great way to get fresh raw veggies onto your plate.

So, I’m board with coleslaw. What I’m not on-board with is a thin, vinegary sauce or a thick, sickly sweet one. So, where do I go from here? I go to my go-to sauce, which is neither too thick or thin, too sharp to nor too sweet. I think I’ve perfected the art of slaw, and I invite you try to my super-simple formula.

The following makes enough sauce for 1/2 head of  shredded cabbage and a handful of stir-ins of your choice, or 1 bag of coleslaw mix.

Beth’s Foolproof Coleslaw Sauce

  • 1/3 to 1/2 cup good quality, full-fat mayo
  • 1/4 cup milk
  • 1/4 tsp. celery seed (and poppy seeds, optional)
  • 1-2 tbsp. white wine or cider vinegar
  • a generous pinch of sugar
  • a generous pinch of salt and pepper

Whisk the following together in a bowl, and pour over your slaw ingredients. Enjoy.

Remember When…

I said I was gonna start a food blog? Well, I tried to, but ultimately decided doing the noble work of twitter-trolling Ted Nugent and taking goofy pictures of my son was more important. So after publishing a few recipes, I kinda gave up and started blogging about food here again.

I’m gonna bring those recipes from 60% Success Rate on over. So, Bon Apetit!

What I made: Pork Chop, Apple, Onion and Swiss Chard Skillet.

Why it works: This is just a wonderful combination of sweet and savory flavors, classic flavors that belong together. A homey comforting meal with just a touch of sophistication, brought to you with the addition of a splash of wine and some great-for-you leafy greens.

Ingredients:

  • 4-6 1/2 to 1-inch bone in, fat-on pork chops, seasoned with kosher salt and fresh-ground pepper
  • 3 slices bacon
  • 1 large or 2 small apples, cored and cut into thin wedges
  • 1 large onion, cut into slim strips
  • 2 cups chicken stock
  • a generous splash white wine or sherry
  • 1/8 tsp. ground cloves
  • 1/2 tsp. coriander
  • 1/4 tsp. ground fennel seed or pinch of fennel seed
  • 1 bunch Swiss chard, rough-chopped
  • 1 tbsp. apple cider vinegar

Directions:

  1. In a large skillet, fry bacon ’til crisp and fat has rendered. Move to plate, let cool and crumble or chop into small pieces. Do NOT wipe out the skillet.
  2. In the rendered fat, over medium-high heat, brown the pork chops on both sides. Remove them and put them on a plate. Again, do not wipe out the skillet.
  3. Add the apples, onions and spices to the skillet. Add a sprinkling of salt and pepper. Saute over medium heat until the apples and onions are golden and quite tender. This will take awhile.
  4. Add the wine and stock. Let simmer until sauce has reduced and thickened a bit. Stir in the vinegar.
  5. Stir in the Swiss chard and let it wilt a bit.
  6. Nestle the pork chops and any accumulated juices in the skillet and continue cooking on medium heat until everything is cooked through and the flavors have had a chance to get to know each other–5 or so minutes.
  7. Sprinkle with crumbled bacon.
  8. Serve over mashed potatoes, rice, buttered egg noodles–or whatever you like!