Spicy Red Square Cole Slaw With A Zakutzky Of Smoked Fish Food

RED COLESLAW WITH GRAPES

Steps:

• Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.
• Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

SNAKEHEAD FISH SMOKED IN RICE STRAW

Steps:

• Insert the bamboo stick through the fish's mouth, through its body and out the tail. Move the fish along so it's sitting in the middle part of the bamboo stick.
• Now dig the base of the stick into the ground, deep enough to make the stick stand on its own upright with the mouth of the fish pointing to the sky.
• Pour the cup of water down the fish's mouth, and then form a pyramid like shape with the rice straw, enclosing the fish on the stick.
• Carefully, set the rice straw alight and move away.
• When the rice straw has finished burning, about 7 minutes, the fish is ready.
• Scrape any charred skin with a sharp knife and eat directly off the stick.

SMOKED FISH SALAD "MICHELE"

Steps:

• Bring some water to a boil and blanch the ginger until tender; drain and dry; set aside.
• In a mixing bowl combine oil, lemon juice, capers, salt and pepper. Just before serving, toss the spinach with most of the vinaigrette, reserving some for avocadoes. Peel avocado and slice into 3 by 1 inch pieces. Toss avocado with remaining dressing.
• Set dressed spinach in the middle of each dinner plate. Place avocado slices in a crown around spinach. Place the pieces of smoked fish, alternating the sable with the salmon, around avocado. Garnish spinach with julienned ginger.

SMOKED FISH DINNER

Steps:

• In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water, then drain it well, pat dry, Transfer the cucumbers to a large bowl and mix with the sour cream, dill, 1 teaspoon vinegar, cayenne, and season with pepper, to taste. Meanwhile, toss the onion with the remaining 2 teaspoons of the vinegar in a microwave-safe bowl, and microwave on HIGH for 1 minute. Set aside to cool.
• Arrange the fish, cucumber salad, onions, watercress, and bowls of horseradish on a large serving platter. If desired, serve with the multi-grain bread.

SPICY RED (SQUARE) PEANUT COLE SLAW

Steps:

• Shred the cabbage. Slice the scallions into 1-inch strips (on the bias). In a large bowl, mix together with the mayonnaise, sugar and hot oil. Let sit overnight, refrigerated. Mix in the peanuts and season with salt and pepper before serving.

SPICY COLESLAW

Steps:

• Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Pour the dressing over the cabbage and toss. Season to taste.
• The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.