Andys Amazing Coleslaw Food

ANDY'S AMAZING COLESLAW

Steps:

• 1. PREP/PREPARE
• 2. THE SLAW
• 3. Take the cabbage, cut out the hard core, and chop.
• 4. Chef's Note: Here's the thing... Different people like their coleslaw chopped in different ways. Some like it thickly sliced, and others finely diced. I will admit that I'm somewhere in the middle, but the good news is that it really doesn't make any difference. Chop it up the way it will make you happy.
• 5. Optional Step: Place the chopped slaw in a colander and toss with the salt, and sugar. Let stand for about an hour, and then rinse and use a salad spinner to remove the moisture. If you choose not to do this step, then just move on as if nothing happened.
• 6. Add the coleslaw in a bowl, and then toss with the shredded carrots, poppy seeds, and toasted sesame seeds.
• 7. THE DRESSING
• 8. Whisk all the ingredients (with the exception of the parsley) together until smooth.
• 9. Chef's Note: If you like your dressing a bit thinner, add more vinegar. If you like it a bit sweeter, add a bit of sugar. Don't for to give it a taste or two, and adjust the ingredients accordingly.
• 10. THE ASSEMBLY
• 11. Toss the dressing with the coleslaw, cover and refrigerate for 1 hour before serving. Enjoy.
• 12. Chef's Note: I usually add some chopped Italian flat-leaf parsley to the top for garnish.
• 13. Keep the faith, and keep cooking.

ALMOST FAMOUS COLESLAW

Steps:

• Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
• In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

AW-SOME COLESLAW

Steps:

• Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
• Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.

SANDWICH ESSENTIALS: AWESOME TUNA AND COLESLAW

Steps:

• 1. PREP/PREPARE
• 2. It is no secret that my favorite tuna is Wild Planet... Not just because they are sustainably fished, but it tastes so dang good. If you can get it, I would suggest you give it a try. Regardless of your choice, make sure it is water packed. https://www.wildplanetfoods.com
• 3. The coleslaw I am using is a typical variety, much like a Kentucky coleslaw. Here is the recipe that I used: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3
• 4. Gather your ingredients (mise en place).
• 5. Drain the tuna, add to a bowl with the other sandwich ingredients, and lightly toss, until just combined.
• 6. Chef's Note: If you substitute white pepper, for the black, you will get more of a "sweet" heat. In addition, if you add a dash or two Frank's hot sauce, you will give it a bit of a savory kick that goes quite well with the coleslaw.
• 7. Divide the tuna, and add half each to the bottom of two toasted buns.
• 8. Chef's Tip: I added some butter lettuce leaves to the toasted buns for two reasons: First, I like butter lettuce. Second, it insulates the bun from the tuna, and helps keep it from getting soggy.
• 9. If you want to kick it up, add two thinly-sliced tomatoes, top with a piece of provolone, and stick under a broiler, for about 30 seconds. Mmmmmm.
• 10. Chef's Tip: If you are using the tomatoes, sprinkle a bit of salt, and black pepper on them before adding the provolone. Tomatoes just beg for salt and black pepper.
• 11. PLATE/PRESENT
• 12. Serve with chips or fries, a nice pickle (sweet or dill), and maybe a few tall cold ones. Enjoy.
• 13. Keep the faith, and keep cooking.

FISH ESSENTIALS: ULTIMATE CAPE COD SANDWICH

Steps:

• PREP/PREPARE
• If you are in the market for a really good coleslaw, try this: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3 And, if you are in the market for a really good tomato... grow some :-)
• Gather your Ingredients (mise en place).
• In a small bowl, add the ingredients for the sauce, combine, and reserve.
• Sprinkle a bit of salt and pepper on the filets.
• Place the flour in a shallow bowl, add the cayenne pepper; plus a bit of salt and pepper, to taste. Whisk the egg together with a few drops of water, and place in another shallow bowl. Add the breadcrumbs to another shallow bowl.
• Dredge the filets in the flour.
• Shake off the excess, and coat with the egg.
• Allow the excess egg to drop off, and then thoroughly coat with the breadcrumbs.
• Chef's Note: I am not using Panko breadcrumbs, just some old bread that I pulsed a few times in my food processor.
• Spread the mayonnaise (and hot sauce, if using) over the cut sides of the brioche buns.
• Toast in a skillet over medium-high heat, until nice and brown, reserve.
• Add enough grapeseed oil to the skillet to cover the bottom, about 1/8 inch (.3cm), and keep the heat at medium-high. Add the filets, and cook until nice and crispy brown, about 2 - 3 minutes per side.
• ASSEMBLY
• Add some sauce to the bottoms of the buns, then add the filets.
• Dress with some coleslaw, or tomatoes, or both... Why not? Then, sprinkle with a bit more salt and pepper, to taste.
• PLATE/PRESENT
• Serve while still nice and warm with some fries, chips, or maybe a bit more coleslaw on the side. Enjoy.
• Keep the faith, and keep cooking.