Mike Mills Crunchy Cole Slaw A Variation It Inspired Food

MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)

Steps:

• Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
• Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
• Pour 1/3 of the dressing onto the slaw & mix well.
• Repeat adding the dressing and mixing well until all dressing is used.
• This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
• Cooking time is chill time -- minimum of 2 hours before serving!
• This will serve hearty slaw eaters 4 servings.

APPLE CITY BARBECUE SAUCE - MIKE MILLS

Steps:

• In a large saucepan, combine all the ingredients except the grated onion, and bring to a boil over medium-high heat.
• Stir in the onion. Reduced the heat, and simmer uncovered 10 to 15 minutes or until slightly thickened, stirring often.
• Allow to cool, and use immediately or pour into sterilized glass containers.

HOLY COW DRY RUB FOR BEEF - HOT!

Steps:

• Sift ingredients together.
• Store in an airtight container.

SALMON BURGERS, SOY SAUCE MAYO & SIMPLE SESAME COLE SLAW

Steps:

• SALMON BURGERS:.
• Using a sharp knife, cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.(Take care not to over process or salmon will become a paste).
• Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek (if using), garlic, 1/2 teaspoon salt, and 1-1/2 teaspoons of the soy sauce.
• Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
• SOY MAYONNAISE:.
• In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
• When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon, grilled tuna, or pork to name a few.).
• SESAME SEED SLAW:.
• Combine the purple and green cabbages, remaining 1/4 cup of scallions, red onion, 1/4 cup vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon salt, and crushed red pepper, and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
• COOK BURGERS AND ASSEMBLY:.
• Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and salmon is just cooked through, about 3-1/2 minutes per side.
• Serve the salmon on warm buns, buttered with soy mayonnaise on the bottom side of bun, garnish top with smidgen of soy mayonnaise and the sesame slaw.
• Enjoy!

MAGIC (BARBECUE) DUST

Steps:

• Mix all together.
• Put in a tightly covered container -- but put some in a shaker.
• Shake on your meat and vegetables to taste.

KETO SLOW COOKER CHICKEN BACON CHOWDER

Steps:

• Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking - In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. - About 5 minutes each side. (Chicken will not be fully cooked during this stage.) (Cook bacon as well).
• Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.
• Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
• 4. Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.