Susie Slaw Food

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SPICY PORK RIBS WITH TANGY SLAW



Spicy Pork Ribs with Tangy Slaw image

Provided by Susie Jimenez

Time 4h35m

Yield 20 servings

Number Of Ingredients 22

6 racks baby back ribs
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons red pepper flakes
Salt and freshly ground black pepper
1 (12-ounce) bottle light beer (recommended: Miller MGD 64)
1 lemon, zested
2 tablespoons tomato paste
2 Roma tomatoes, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 yellow onion, sliced
2 cloves garlic, chopped
2 limes, juiced
2 avocados, diced
1 cabbage head, shaved
1 cucumber, seeded and shaved
1 fennel bulb, shaved
1 jalapeno, diced
1 bunch fresh cilantro, chopped
1/2 red onion, shaved
Salt and freshly ground black pepper

Steps:

  • For the ribs: Preheat the oven to 400 degrees F.
  • Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
  • In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
  • While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
  • To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.

SUSIE SLAW



Susie Slaw image

I don't know who Susie is, but my mom has made this salad for years and it is my absolute favorite! Everyone requests this dish whenever we go to barbecues! Don't add the dressing until right before serving or the salad will become soggy. I have made this with lower-fat versions of the dressing ingredients with good results, so feel free to lighten it up.

Provided by Tee Lee

Categories     Cauliflower

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 head iceberg lettuce, chopped
1/2 head cauliflower, finely chopped
1/2 head broccoli, finely chopped
1 bunch green onion, chopped
1 cup cooked bacon, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup sugar
1/4 cup parmesan cheese, grated (the kind in the can works best for this)

Steps:

  • Place salad ingredients in a large bowl.
  • Mix dressing ingredients in a small bowl.
  • Right before serving, add dressing to salad, and mix very well.

Nutrition Facts : Calories 215.8, Fat 12.2, SaturatedFat 4.2, Cholesterol 17.2, Sodium 256.4, Carbohydrate 24, Fiber 4.1, Sugar 13.7, Protein 5.9

LIMPIN SUSAN



Limpin Susan image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

3 slices thick-cut bacon, cut into strips
2 pounds medium shrimp, peeled and deveined
2 tablespoons unsalted butter
3 tablespoons vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
2 cups sliced fresh okra or thawed from frozen
1 teaspoon freshly squeezed lemon juice
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.

SOPES WITH CHORIZO REFRIED BEANS AND A TANGY SLAW



Sopes with Chorizo Refried Beans and a Tangy Slaw image

Provided by Susie Jimenez

Time 1h50m

Yield 6 servings

Number Of Ingredients 25

2 cups corn oil
4 cups masa harina
2 1/2 cups chicken stock
2 tablespoons ground cumin
2 tablespoons salt
2 links Mexican chorizo
1/4 cup chopped yellow onion
2 cloves garlic, minced
3 cups cooked pinto beans
Salt and freshly ground black pepper
6 limes, juiced
2 jalapenos, minced with the seeds
1 tablespoon fennel seeds
1 cucumber, julienned
1/2 head cabbage, shredded
1 bunch cilantro, chopped
1 red onion, thinly sliced
Salt and freshly ground black pepper
2 chiles de arbol
2 tablespoons olive oil
1/4 cup minced yellow onions
1 clove garlic, minced
3 Roma tomatoes, diced
Salt and freshly ground black pepper
Lime wedges, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
  • For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini "soup bowls" about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry.
  • For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn.
  • For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together.
  • For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
  • To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes.
  • Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.

SUSIE'S SLAW! NOT THE NORMAL KIND!



Susie's Slaw! Not the Normal Kind! image

I have no idea who Susie is, but bless her for sharing the recipe or this awesome slaw/salad. The Best part is, that you can make it ahead, but combine at serving time.

Provided by Ingrid Parker

Categories     Other Salads

Time 20m

Number Of Ingredients 10

1 head iceberg lattuce, chopped
1/2 head cauliflower, chopped
1/2 bunch broccoli, chopped. peel the stems and chop them too.
1 bunch green onions, sliced thin
! cup crisp cooked bacon (6-8 slices aprox.)
DRESSING:
1/2 cup mayo
1/2 cup sour cream
1/4 cup sugar
1/4 cup parmesan (green can is o.k. :-) )

Steps:

  • 1. Place salad ingredients in a large bowl, or into a large zip top bag and refrigerate until serving time.
  • 2. Combine dressing ingredients in a small bowl and refrigerate until serving time. Right before serving combine both and toss well. Enjoy. NOTE: I love Marzetti Slaw Dressing and it now also comes in a LITE Version which is very good. I have made this salad with it using 1 cup plus the sugar and Parm. Can't decide which version we like better!

SPICY AND CREAMY SLAW



Spicy and Creamy Slaw image

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Salad     Cabbage     Yogurt     Mayonnaise     Dill     Jalapeño     Onion     Lemon     Raw     No-Cook     Vegetarian     Soy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free     Picnic

Yield 6 Servings

Number Of Ingredients 11

½ small red onion or 1 medium shallot, thinly sliced
3 Tbsp. apple cider vinegar or white wine vinegar
½-1 serrano chile or jalapeño, thinly sliced into rounds
Kosher salt, freshly ground pepper
1 small garlic clove, finely grated
½ cup plain whole-milk Greek yogurt or mayonnaise
2 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 medium head of savoy or green cabbage (about 2 lb.)
½ cup chopped dill or parsley

Steps:

  • Combine red onion and vinegar in a small bowl; add ½-1 chile, depending on the heat of your chile and your preference; season with salt and pepper. Let sit 10 minutes. Whisk in garlic, yogurt, oil, and lemon zest and juice; set dressing aside.
  • Cut cabbage in half through core. Remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Season with salt and massage and scrunch firmly with your hands for a minute or so to soften. Pour reserved dressing over cabbage and toss with your hands to coat. Season with more salt if needed (cabbage can take a good amount of salt).
  • Toss in dill just before serving.
  • Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.

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