Tangy Slaw By Susie Jimenez Food

TANGY COLESLAW

Steps:

• Whisk the vinegar, celery seeds, mustard, salt and a few grinds of pepper in a large bowl. While whisking constantly, slowly drizzle in the olive oil until well combined.
• Add the cabbage to the bowl along with the carrots and toss until well combined. Refrigerate until chilled, about 1 hour.

SOPES WITH CHORIZO REFRIED BEANS AND A TANGY SLAW

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.

TANGY AND SWEET DINER SLAW

Steps:

• In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
• In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

TANGY CABBAGE SLAW

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

MULTI-CITRUS MARGARITAS

Steps:

• Mix all the citrus juices with the agave and stir well. Add the tequila and soda water and serve over ice. Garnish with a sugar cane stick and a wedge of lime.

TANGY SLAW BY SUSIE JIMENEZ

Steps:

• In a bowl, whisk together lime juice and avocado until the avocado is just broken up.
• Add remaining ingredients. Make sure to season well with salt and pepper.
• Cover and refrigerate at least 4 hours.

CARNITAS WITH SPICY PICKLED VEGETABLES AND CACTUS SALAD

Steps:

• For the pork: Melt the lard in a large pot over medium heat. Squeeze the juice from the citrus fruits into the lard along with the skins. Add the pork shoulder, bay leaf, onions and salt. Turn the heat down to medium-low, cover the pot and cook the pork, about 1 hour and 45 minutes.
• In the meantime, for the pickled vegetables: In a non-reactive pot, bring the vinegar, chiles de arbol, salt and peppercorns to a boil. Take off the heat and add the green beans, wax beans, carrots, corn, garlic and jalapenos. Chill in the refrigerator to cool down, at least 1 hour. Will hold in the refrigerator for up to 2 weeks.
• For the cactus salad: Heat a grill pan over medium-high heat, add 2 tablespoons of the olive oil and grill the cactus paddles until soft and charred, about 10 minutes. Remove the paddles and set aside. Add the remaining 2 tablespoons olive oil and grill the scallions until just cooked, about 3 minutes. After the cactus and scallions have cooled, dice them up and mix with the tomatoes, chile and lime juice. Season with salt and pepper and reserve.
• After the pork has been cooking and is soft, turn the heat up to medium-high and add the cola. Cook until the pork caramelizes, 15 to 20 minutes.
• To assemble the carnitas, strain a spoonful of the pork from the fat and serve on a warm corn tortilla. Garnish with the pickled vegetables, the cactus salad and lime wedges.

TANGY MANGO SLAW

Steps:

• In a bowl combine cabbage, onion, mango, walnuts.
• In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
• Serve cold or at room temperature.

TANGY GINGER SLAW

Steps:

• In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.

TANGY COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.