For the Salmon: Preheat the broiler.<
FOR THE SLAW ~ Somewhat crush the noodles in
FOR THE TENDERLOIN:
Preheat oven
wide casserole dish and cool for 15 to 20 minutes.
ver medium heat. Saute onion for 2-3 mins, until tender
For the slaw:
Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
For the vinaigrette:
Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.
For the Sauces:
Pink sauce:
arrange on baking sheet. Chill for 15 mins.
Thread 2
ogether.
To make the slaw: Put the cabbage, bell pepper
alt together in a bowl for the slaw.
Pour honey, lime
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Heat oil in a heavy skillet.
Add green onion, cabbage and carrot.
Cook and stir until cabbage is crisp-tender.
Add raisins, salt, sugar and vinegar.
Cover, simmer for 5 minutes.
Arrange sausage on slaw, cutting in pieces, if necessary.
Cover, simmer for 10 minutes.
Arrange hot slaw and sausages on platter.
Sprinkle with parsley, if desired.
Serve with mustard, if desired.
Shred cabbage as for cole slaw; set aside.
Cut bacon in pieces; cook to crispness in large frying pan.
When done, remove bacon bits, leaving grease.
To this, add sugar, celery seed, mustard, salt and vinegar.
When this mixture is very hot, add the cabbage, turning it over until well mixed but not cooked.
Add bacon bits.
Serves 4.
(Excellent with hot or cold beef.)
Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
For the spicy lemongrass mayo:
If using a bag slaw mix, place the shredded mix
ake corn tortillas - see my recipe for tortillas de maiz here.
For Cucumber Slaw:
Slice cucumbers thin as
In a saucepan, combine the vinegar and sugar; cook over medium heat until sugar is dissolved. Remove from heat and refrigerate until chilled.
In a large bowl, combine cabbage, lettuce, bell pepper, onion, tomatoes, ketchup, cayenne pepper and hot sauce. Mix and pour cooled vinegar and sugar mixture over slaw. Toss and serve chilled.