Cilantro Lime Coleslaw

Purple and White Cabbage

Today’s recipe made an appearance at my brother’s birthday bash this past weekend and while it can certainly stand alone as a perfectly seductive side, I choose to used it as a topping for a saucy pulled pork sandwich.  Sadly, you won’t find the pulled pork recipe in this post; I’m saving that for later.   I thought I’d get the less interesting component out of the way first and wow you with the sandwich later.

Shredded Carrots

I’m trying to build hype.  Is it working?

I also thought you might like a break from the boozy decadence that has recently invaded my blog, much to the chagrin of my waistband.   I thought this might be a good way to illustrate that I do still possess a small amount of will power and I’m still as health conscious as ever… just ignore the fact that this coleslaw dressing is mayonnaise based.  Okay?

Green Onions

Look!  Green things!  Aren’t you proud?!

I apologize for pulling the whole annoying cliffhanger thing on you, but I promise you’ll get closure eventually.  This won’t be anything like the last episode of My So Called Life. I promise I will not leave you with endless questions that wind up haunting you for an embarrassingly long time.

Seriously!  Did she choose Jordan or Brian?!  Someone has to tell me!

Cilantro Lime Dressing

Not only does this zippy little coleslaw contain all the makings of a damn good slaw, it has a few finer details.  The dressing contains jalapenos and cilantro, the slaw itself is studded with pepitas and the dish is accented with a splash of lime juice that brightens the overall flavor.  The pepitas deliver a different kind of crunch than the cabbage, making for a very satisfying contrast of textures.  I’ve never put nuts or seeds in any of my coleslaws before, but I can guarantee you this will not be the last time I do.  The jalapenos deliver a hint of spiciness, while the cilantro is savory and cooling.  All in all this taste profile makes for a very interesting slaw, one that I will no doubt be repeating over and over again.

Pepitas

This coleslaw was made for the summer and with the summer days threatening to leave us for another whole year, I suggest you strike while the iron is hot (believe me, it really is hot, my air conditioner is broken) and whip this little number up for you and your lucky dinner guests.

Pulled Pork Sandwich with Cilantro Lime Coleslaw

Give it a try!

Cilantro Lime Coleslaw: Serves 12

½ purple cabbage, chopped

½ white cabbage, chopped

2 cups carrots, shredded

½ cup fresh cilantro, finely chopped

12 stalks green onion, sliced

2 jalapenos, diced

1 cup unsalted pepitas

1 cup of buttermilk

½ cup mayonnaise (I used Hellman’s Olive Oil Mayo)

3 tbsp sweet relish

1 tbsp vinegar

Juice of one lime

Salt and Pepper to taste

Directions:

In a large bowl toss cabbage, carrots, green onions and pepitas together until combined. Set aside.

In a small bowl whisk together, mayonnaise, buttermilk, jalapenos, cilantro, lime juice, relish and vinegar until combined.

Pour dressing over the vegetables and toss to combine.

Taste and season with salt and pepper according to preference.

Chill until ready to serve.

Cheesy Mexican Penne

Cheesy Mexican Penne

A hefty bowl of Macaroni and Cheese may just be the quintessential comfort food. Equipped with the non-confrontational taste kids go for, it’s hard to argue with Macaroni and Cheese.  Like grilled cheese sandwiches, which I can’t seem to stop talking about lately, Macaroni and Cheese is very simplistic in its requirements. All this soothing dish entails is pasta, cheese, butter, milk, breadcrumbs and a few odds and ends. As with anything minimalistic, the room for embellishment is seemingly endless.

Red Pepper

Call me crazy, but I’ve never been a big fan of macaroni. I prefer a larger, meatier piece of pasta. The three times my mother actually made Macaroni and Cheese for my siblings and I (my mother is a very health conscious lady and I think she found it difficult to put that much butter and cheese into a single dish) she used penne instead of macaroni and crushed saltines instead of breadcrumbs. To me this will always be Macaroni and Cheese, despite the absence of one of the dish’s headliners.

Jalapeno

Like the Mac and Cheese of my youth, this week’s recipe is mac-less. It may not look like a take on Macaroni and Cheese, but trust me it is. I took the predictable pasta dish and transformed into a creamy inferno called Cheesy Mexican Penne. I was hopelessly hungry while I was fixing this so I opted to keep it stove top and not bake it, but if you possess that virtue called patience, by all means pop it in the oven.

Diced Vegetables

This Cheesy Mexican Penne follows all the usual steps of it predecessor, but the addition of tomatoes, jalapenos, red pepper and onion lend a zesty complex flavor to the dish. A few heaping spoonfuls of habanero salsa ups the spice factor without over powering the velvety cheesy sauce.  This dish is endlessly satisfying and the picture of spicy decadence.

Cheddar Cheese

The perfect pick-me-up as the temperatures continue to drop, this Cheesy Mexican Penne will have you feeling like you’re south of the border.

Cheesy Mexican Penne

 

Cheesy Mexican Penne: Serves 6

450g dried penne

4 tbsp flour

4 tbsp butter

2 cups half and half

1 ½ cup cheddar cheese, shredded

¼ red onion, diced

½ red pepper, diced

1 jalapeno, deseeded and diced

1 Roma tomato, diced

1 ½ tbsp Dijon mustard

4 tbsp habanero salsa

Salt and Pepper to taste

Fresh cilantro

Directions:

Place a large pot of water to boil over high heat.

Once boiling, salt the water liberally and add pasta.

Cook until al dente and drain and rinse the pasta and set aside.

While the pasta is cooking, melt butter in a medium saucepan over medium heat.

Whisk in flour to form a paste.

Slowly add half and half, whisking after each addition until sauce is creamy and smooth.

Season with salt and pepper and add cheese.

Stir mixture until the cheese is completely melted.

Reduce heat and add veggies, mustard and salsa.

Allow to cook for five minutes until the vegetables are slightly softened.

Taste and season accordingly with salt and pepper.

Pour sauce over waiting pasta and stir to combine.

Garnish with fresh cilantro and serve.

Almond Crusted Shrimp and Mango Salad

I am back! Hope you guys had wonderful holidays!

Meanwhile after getting a good rest, I left my zone of comfort….

…and look at me! I fried something!

Mango

I never fry anything! I have a deep-frying phobia.

Cucumber

I, like the rest of humanity, happen to love fried food! Anything deep-fried is positively out of this world. I bet if you deep-fried a boot it would taste delicious, but as much as I love these crispy edibles I’m still wary of deep-frying at home. I’m sure it would be a different story if I had a proper deep fryer, but if I had said deep fryer I would also be 300 pounds. So, I figure it’s in my best interest to make deep fat frying as cumbersome as possible. I didn’t even do a legit deep fry for this week’s recipe. It was more of a shallow fry; I couldn’t quite bring myself to add the full amount of oil, guilt was holding me back. This time, I simply borrowed a deep fryer from my friend, it was Waring deep fryer.

No. No way I am buying one myself.

Red pepper

Yes, it was messy and yes, I did fear my kitchen afterwards, but these almond crusted fried shrimp were well worth the grease burns.  I served them atop a mound of spicy mango salad and garnished the whole lot with fresh cilantro and dry-roasted peanuts. The combination of the piping hot shrimp and chilled salad was out of this world. The shrimp was beautifully juicy and it’s breading brought a subtle crunch to the dish.

Red Onion

My beau was adequately impressed with my efforts. He could hardly believe I fried anything. I’m usually a stickler when it comes to nutrition, but I justified the whole exercise by saying it was for the blog. Do you hear that? If your at all interested in the state of your waistline don’t start a food blog, it messes with your logic.

Almond Crusted Shrimp

As deep-frying adventures go this one was fairly uneventful. Shrimp cooks quickly and the breading process with simple and efficient. Salads are always low maintenance, but I will warn you there is a fair amount of chopping involved.

Almond Crusted Shrimp and Mango Salad (II)

Decadently rich and restaurant caliber, Almond Crusted Shrimp and Mango Salad is one recipe you’ll be happy to have sitting in your back pocket when all you can think about is expensive takeout. This recipe will subdue those pesky cravings and save you a bundle at the same time.

Almond Crusted Shrimp and Mango Salad: Serves 4

FOR THE SHRIMP

16 shrimp, deveined and shelled with tails on

¼ cup almond meal

1 egg, beaten

2 tbsp milk

Salt and pepper to taste

2 cups peanut oil

FOR THE SALAD

1 mango, julienned

¼ cucumber, julienned

½ red bell pepper, julienned

¼ red onion, sliced

¼ dry roasted peanuts

½ cup fresh cilantro, torn

DRESSING

4 tbsp vegetable oil

2 tbsp granulated sugar

¼ cup lime juice

1 tsp sambal oelek

1 tbsp fish sauce

Salt and pepper to taste

 

Directions:

Place veggies, mango and cilantro in a large bowl and toss to combine.

In a small bowl whisk together dressing ingredients and set aside.

In another small bowl combine ground almonds and salt and pepper.

Combine egg and milk.

One by one douse each shrimp in the egg and milk mixture then roll them in the almond mixture and set aside on a plate.

When each shrimp has been coated heat oil in a large wok until it reaches about 350°

Drop shrimp into the oil and fry, turning once, until golden brown.

Remove from oil and leave to drain on paper towels.

Pour dressing over salad and toss to coat.

Divide salad amongst four plates and top with peanuts.

Arrange four shrimp on top of each salad and serve immediately.