Creole Pineapple Coleslaw Food

LORRI'S PINEAPPLE COLESLAW

Steps:

• Mix cabbage and pineapple.
• Mix cream, mayo, sugar and vinegar.
• Add cream dressing to cabbage and pineapple.
• Salt and pepper to taste.
• Store covered in refrigerator 1-2 hours before serving.

CAPTAIN TOM'S PINEAPPLE COLE SLAW

Steps:

• Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
• Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
• Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
• Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
• Optional: Shredded carrots add color. Dark or golden raisins are nice too.

POULET A LA CREOLE (CURRIED CHICKEN WITH PINEAPPLE, CUCUMBER, AND COCONUT)

Steps:

• Preheat the oven to 350 degrees F.
• For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.
• For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.
• For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.
• Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
• While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.
• Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.
• To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.

CREOLE PINEAPPLE COLESLAW

Steps:

• Combine first three ingredients and stir until blended.
• Combine cabbages, carrots and pineapple in a serving bowl; toss together.
• Pour dressing over vegetable and pineapple mixture; mix well.
• Season with salt and pepper to taste.

PINEAPPLE COLESLAW

Steps:

• Sprinkle salt over cabbage.
• Combine mayo and milk; pour over cabbage.
• Drain pineapple and fold into mixture.
• Toss with fork to blend and chill.
• Before serving, sprinkle paprika over the top.

CREOLE COLESLAW

Steps:

• Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl.
• Add the desired amount of dressing, tossing well to coat.
• Chill up to 2 hours or serve immediately.

PINEAPPLE COLESLAW

Steps:

• Drain pineapple, saving 2 tablespoons juice.
• In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.
• In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice and salt.
• Pour over salad mixture, toss, and chill.

CREAMY COLE SLAW

Steps:

• In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper to taste. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day.